Modern Restaurant Management

NOVEMBER 8, 2022

Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire. Some enterprises may not have a formal training program; instead, they may require the new employee to shadow a more experienced colleague. Providing consistent coaching and oversight of new and especially young employees.

Management 504

Management Management Food Safety Hiring 504

Modern Restaurant Management

DECEMBER 2, 2022

Restaurant managers are always looking for new ways to make the day-to-day process of running their business easier. One way to do this is by utilizing performance management techniques when evaluating staff to identify who is performing well, who may need some help and those who need letting go. Creating a Performance-Based Culture.

Management 474

Management Management Point of Sale Front of House 474

Modern Restaurant Management

OCTOBER 23, 2020

With a thorough and well thought out training plan. It’s easy to rush training and skip past essential topics when you’re short-staffed or in your busy season or during the pandemic, but investing time in training can save you time and earn your business more money in the long run. Continuous Training.

Communication 446

Communication Training Dietary Restrictions Customer Service 446

Modern Restaurant Management

DECEMBER 16, 2024

Restaurant operators and managers will benefit from increased access to key business data – such as labor demand and sales projections – to budget their seasonal labor needs. Cultural Reinforcement Managers and operators should encourage employees to avail themselves of flexible scheduling and other related benefits.

Hiring 251

Hiring Employee Relations Coaching 2025 251

Culinary Cues

OCTOBER 14, 2024

The needs run the entire gamut: cooks, bakers, chefs, managers, bartenders, servers, caterers, and even business partners…the shortages and the opportunities are EVERYWHERE. Remember how risky it was to take those training wheels off your bike at the age of seven or eight? This will never cease to be true.

Coaching 415

Coaching Employee Relations Take-out Training 415

7 Shifts

NOVEMBER 25, 2024

As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. However, productivity is more easily trained than managed. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

AUGUST 9, 2021

Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. A server should be properly trained to answer questions about the menu.

Coaching 520

Coaching Kitchen Safety Food Safety Training 520

Modern Restaurant Management

MAY 13, 2025

Instead, it’s full of frustrated managers venting about Gen Z workers: “They don’t take extra shifts or pick up responsibilities.” So, what can managers do to meet Gen Z halfway without sacrificing the needs of the business? Instead of “tough love,” frame feedback as coaching.

Leadership 251

Leadership Hospitality Coaching 2024 251

Modern Restaurant Management

JANUARY 23, 2023

After inviting managers and stakeholders to a two-day brainstorming summit at the beach, thought leaders debuted an intentional tenet for our company called How We Roll: This 100-percent collaborative process is the result of long, meaningful (sometimes brutally honest) conversations. Fourth, adopt a coaching mentality.

Coaching 493

Coaching Employee Relations Hospitality Social Media 493

Culinary Cues

MAY 5, 2021

My question to you is, how will management of Restaurants, Clubs and Hotels try to provide a sense of balance and wellbeing for the chefs who have the history of working from dawn until well into the night, six and sometimes seven days a week. REALIZATION, TRAINING, DELEGATION, AND RESULTS: Ultimately, owners and operators care about results.

Hotels 473

Hotels Coaching Employee Relations Training 473

Culinary Cues

JANUARY 23, 2023

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. THE LEADER/COACH IMPACT: The leader is responsible for creating the game plan and the learning organization that makes a win possible. The most exciting and attractive businesses begin with BIG, BODACIOUS GOALS of WINNING!

Coaching 466

Coaching Sports Point of Sale Take-out 466

7 Shifts

NOVEMBER 27, 2024

He brought in his teen brother, Larry, to manage their first location in Vincennes, IN. We chatted with Allie Bobe, Owner/Manager, about managing almost 100 employees across five locations and keeping tradition alive while modernizing operations. 7shifts helps Bobe’s managers make schedules more accurate too.

Website Management 195

Website Management Communication Point of Sale Coaching 195

Culinary Cues

JULY 15, 2024

A training investment in your people is an investment in the success of the business. A training investment in your people is an investment in the success of the business. So, you must train and then trust your employees to represent your best effort. This is your role as a leader.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

OCTOBER 3, 2024

You need to do more than just hear the noise – you must truly listen to your employees, peer managers, and the guest. Be the problem solver in this regard and know that you are doing your part to keep everything on track. [] TRAIN AND TEACH – ALWAYS Quite possibly the most important job of the chef is to teach and train.

Coaching 447

Coaching Restaurant Law Training Article 447

Culinary Cues

MAY 8, 2023

If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax. A 34-hour work week is unthinkable, a 60 – 80-hour workweek is more like it.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Modern Restaurant Management

MAY 6, 2025

How operators can reduce risk with better documentation, consistent policies, and stronger training. One of their general managers had just let go of a team member for repeated tardiness. “Well, we didn’t write her up every time,” the manager said. I’ll never forget this moment with one of my clients.

Document 251

Document Leadership Coaching Restaurant Law 251

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

Modern Restaurant Management

OCTOBER 20, 2022

Therefore, businesses are beginning to prioritize English language training, as it results in better efficiency, productivity, and ultimately profitability of the industry. In fact, 76 percent of employees say that a company would be more appealing if it offered additional skills training to its staff.

Communication 470

Communication Hospitality Customer Service Fast Casual 470

Modern Restaurant Management

MARCH 31, 2021

In recent months, the public’s primary need has been to feel safe, so restaurant management should ensure guests are aware of efforts to protect their health and well-being. Employees should be coached on how to establish connections, which can be difficult through masks and distance. Safety and Normalcy.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Culinary Cues

AUGUST 31, 2020

The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Leadership 471

Leadership Point of Sale Training Coaching 471

Modern Restaurant Management

APRIL 19, 2022

Finding great managers is one of the biggest challenges for a restaurant owner. And if your restaurant is open from morning to night, you will have to find multiple people who can fill the management roles. Operating on a niche schedule means you only need one manager. Our restaurant closes at 3 p.m.

Specials 493

Specials Coaching Customer Experience Customer Service 493

Culinary Cues

MARCH 4, 2022

We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc. That line cook may be able to work faster, organize multiple tasks better, and tap into that adrenaline far better than you, but they still lack the experience to plan, create, coach, and problem-solve like you.

Coaching 474

Coaching Training Fine Dining Article 474

Culinary Cues

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it?

Seminar 443

Seminar Front of House Back of House Workshop 443

Modern Restaurant Management

MARCH 10, 2020

We are taking other precautions and provide a sanitary training session for our tenants and clear communication with our tenants via our digital property management system (PMS). We have a digital PMS (Property Management System) with a cloud-based reporting system. We are trying to be responsible and calm.” Cash is dirty.

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Showcase your core values in your employee handbook, in new-hire training, on your company careers page. The Solution: Create a training program. Use Manager Log Books.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Modern Restaurant Management

NOVEMBER 10, 2020

These workers need coaching and training to do their job right, and typically receive that instruction during the onboarding process, but unfortunately, don’t always get the ongoing support and development that their desk-counterpart employees receive. They need to have the latest information.

Mobile Ordering 493

Mobile Ordering Online Ordering Customer Experience Communication 493

Modern Restaurant Management

MARCH 8, 2022

So much so that she’s made it her career’s work: as Chief Talent Officer at Sonny’s BBQ, Schatz is ever-passionate about coaching and developing talent and, most importantly, creating a positive career experience for the barbecue brand’s thousands of employees.

2001 473

2001 Coaching Hiring Take-out 473

7 Shifts

AUGUST 16, 2021

A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. They also serve as a place to offer short training sessions for new practices, taste new dishes and connect with them team.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Modern Restaurant Management

MARCH 27, 2024

Greenberg is an internationally recognized speaker, author and coach with franchise clients that include McDonalds, Great Clips, GNC, RE/MAX, Smoothie King, Global Franchise Group and many more. Mostly I want readers to believe that hourly workers really can do great things when they’re properly managed. Why write this book now?

Coaching 275

Coaching Franchising Franchise Book 275

Culinary Cues

MAY 4, 2022

A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” It might be sustainability, waste management, protection of traditions, a pursuit of excellence, authenticity, or connection with the source of ingredients, etc. PLAN BETTER – TRAIN HARDER.

2022 447

2022 Coaching Education Kitchen Safety 447

Goliath Consulting

JULY 28, 2020

Soft-skills, defined by the Oxford Dictionary as “personal attributes that enable someone to interact effectively and harmoniously with other people”(3), will be more important than ever, and managers with a long-term vision for their restaurant are using this time as an opportunity to build and strengthen their team. Situational Leadership.

Leadership 348

Leadership Employee Relations Front of House Communication 348

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Hayes is responsible for leading the business development and customer relationship management of the entire McLane Foodservice portfolio of 33 leading restaurant brands.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

FEBRUARY 17, 2021

Good media coaching helps interviewees develop key messaging in advance, as well as an on-the-spot strategy during an uncertain or uncomfortable scenario. Once you have your key points down, it’s time to dedicate some time and practice your responses with a PR coach. Tell your coach right away what worries you the most and why.

Coaching 474

Coaching Sports Sourcing Influencer 474

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. PLAN BETTER – TRAIN HARDER. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win. United in purpose is the call to arms.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Embrace the Suck

JANUARY 20, 2021

We’re the result of years of poor management, treating staff as a line item and not as an asset. I have a rule that all my coaching clients must follow: 100% Thank U’s. Also, get a professional that’s trained and certified to interpret these reports before you start making big decisions. Why is that important?

Recruiting 384

Recruiting Coaching Hiring Take-out 384

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. It is a juxtaposition that is nearly impossible to manage. Most people don’t get it.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419