Modern Restaurant Management

MAY 13, 2025

I didn’t want this sticker popping up in my emoji menu every time I scrolled through, but no matter what I tried, I couldn’t get rid of it. Invest in hands-on training, mentorship, and growth opportunities because one thing’s clear: Gen Z doesn’t just want a job, they want a path forward. " None taken.

Leadership 251

Leadership Hospitality Coaching 2024 251

Culinary Cues

OCTOBER 3, 2024

Yes, it is your reputation on the line, your menu, your job description to be in charge. Your employees will look forward to interaction with this type of leader. [] WHEN YOU ARE NOT SERVING THE PUBLIC DIRECTLY – SERVE SOMEONE WHO IS You can’t be everywhere, so you need to instead focus more on being a coach and a supporter.

Coaching 447

Coaching Restaurant Law Training Article 447

7 Shifts

NOVEMBER 15, 2024

Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training? A restaurant manager should not only be able to manage day-to-day tasks but also invest in the growth of their team through effective training.

Leadership 195

Leadership Management Management Operations 195

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 PLAYER/STAFF MEMBER IMPACT: It was Coach Belichick whose message to players was: “Do your job”.

Coaching 466

Coaching Sports Point of Sale Take-out 466

Modern Restaurant Management

APRIL 19, 2022

You may even have an emotional attachment to some of the menu items you are choosing to part with. You can have a great location, fabulous service, and a flashy menu, but if the food isn’t good, you won’t develop a loyal customer base. You will have more time to develop menu items that appeal to your audience.

Specials 493

Specials Coaching Customer Experience Customer Service 493

Culinary Cues

NOVEMBER 10, 2023

Why not list your employees on the menu or on your website and their role in the organization. Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about. Make excellence the rule and send mediocrity out the back door.

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. Make your restaurant a destination for celebration.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

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. Planning is the best antidote to chaos.

Leadership 471

Leadership Point of Sale Training Coaching 471

7 Shifts

OCTOBER 1, 2024

From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Menu and food choices Your restaurant’s menu and food choices can entice or put off customers. Moreover, the menu sets expectations for the dining experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Modern Restaurant Management

FEBRUARY 28, 2020

Additionally, design elements such as new signage, menu boards, furniture, fixtures and finishes, will be installed to reflect the school’s distinctive spirit and identity. The restaurant will include a nearly 600-square-foot sports memorabilia exhibit with Coach Spurrier’s 1966 Heisman Trophy as the centerpiece.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

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

7 Shifts

JULY 29, 2021

7shifts also helps Kaldi's categorize hourly team members vs those who are still training. “We We can very easily look at how much labor is being spent on training, that we love,” says Methvin. We have a training journal as well, so we put that in there,” says Kildron. Seeing the Real Numbers. They have fun with it.

Communication 370

Communication Employee Relations Coaching 2014 370

Embrace the Suck

JUNE 18, 2021

They do start to train people better than the bad restaurants, yet their training system is still outdated and is usually only done when someone is hired. They shift from a training culture to a learning culture. Maximize your menu and pull together a high-performance team. IF YOU’RE STRUGGLING.

Leadership 354

Leadership Small Business Coaching Marketing 354

Culinary Cues

SEPTEMBER 1, 2023

When planning menu items how much attention is paid to the combination of smells on the plate? We know that music can enhance a good time out on the town, but have we paid adequate attention to the type of music and sound level as it applies to the menu concept? What about the sounds of the kitchen?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Culinary Cues

FEBRUARY 20, 2024

Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. Are chefs investing countless hours working with new, exciting ingredients trying to create another inspiring menu that people are talking about with great interest? Now, what can I get for you?”

Coaching 442

Coaching Small Business Café Entertainment 442

EATER

JUNE 28, 2023

Storer is the person responsible for training the hit show’s actors in essential kitchen skills as well as helping the writers make the scripts sound as true to restaurant life as possible. I’ve kind of done it all — training the actors, working with the writers, telling stories from my own experiences. He’s saying, “I see you.

Seasonal Menu 246

Seasonal Menu Front of House Food Back of House 246

Ken Burgin

MARCH 27, 2022

We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. What do most people not understand about recipe costing and menu design?

Design 113

Design Menu Management Management 113

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. “The Juicey Awards are about honoring our passionate store owners. .” Biscuit Belly Signs First Multi-Unit Deals.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474

Embrace the Suck

JUNE 13, 2022

Training systems are another critical element to the foundation that many don’t give the respect it deserves. In my coaching programs, we follow the 70:20:10 method for training (known as blended learning). In my coaching programs, we follow the 70:20:10 method for training (known as blended learning).

Back of House 44

Back of House Food Truck Point of Sale Take-out 44

Embrace the Suck

APRIL 18, 2022

Many of my clients when they first start my coaching program do a big sales number. I should cost out my menu. I must cost out my menu. Over the last 12 years of being The Restaurant Coach™?, They are committed to training. " The best make training a part of their culture. Sales is a vanity metric.

Recruiting 221

Recruiting Social Media Online Ordering Point of Sale 221

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. They both went through a management training program. Peter’s two sons, Pete, Jr. joined the company in 1993 and Jim joined in 1995.They

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

SEPTEMBER 10, 2019

Clean Juice is the first and only USDA-certified organic Juice Bar franchise in the United States, serving a deliciously fresh menu of cold-pressed juices to protein smoothies, to avocado toast, and more. I've seen 7shifts from an employee side to a manager side to a corporate side, and it just works. It's simple.

Franchising 272

Franchising Franchise Seasonal Menu Definition 272

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

OCTOBER 16, 2019

With multiple restaurants in a shared space, DoorDash will empower these merchants to offer their customers new menu offerings and pairings unique to the DoorDash Kitchens’ restaurants. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

MARCH 13, 2020

. “We've followed the evolution of delivery and managed cloud kitchen platforms closely and are excited to test this modern advancement in offering our customers more ways to access and enjoy both our 100-year-old classics and new menu items.” Maria is also a certified health coach specializing in nutrition and wellbeing.

Franchising 364

Franchising Franchise Customer Experience Customer Service 364

Lavu

OCTOBER 13, 2023

Also, ensure that the waiting staff is adequately trained to take orders quickly and accurately. Improve kitchen efficiency: Optimize kitchen operations by organizing workstations, implementing efficient food prep processes, and cross-training kitchen staff to handle different tasks.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Modern Restaurant Management

DECEMBER 12, 2019

"The five existing cafes we have in Colorado have quickly become fan favorites, and the active communities here have continued to gravitate towards our better-for-you menu items. Erik Mallon will serve as Senior Director of Franchise Development, and Jim Hicks assumes the role of Director of Operational Services and Training.

Franchising 275

Franchising Franchise Loyalty Program Book 275

Modern Restaurant Management

JULY 30, 2021

In addition to a bold brand and innovative menu with unique takes on Indian Street Food, Curry Up Now offers franchisees industry-leading unit economics. While they are different in their offerings and menus, they share the focus on ensuring all menu items are ‘Memorable, Craveable and Instagrammable.’

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Restaurant365

JANUARY 18, 2022

Coach staff members on zero food waste tactics. You can also offer flexible portion sizes, sides, and à la carte menu options to reduce wasted food. Change up your menu. Consider using menu engineering tools to change up your menu for optimal food usage. Your employees are key to working toward zero food waste.

Waste 147

Waste Compost Food Consumer Goods 147

Perfect Daily Grind

MAY 30, 2023

To learn more, I spoke to Oliver Sears, Authorised Specialty Coffee Association Trainer and Barista Hustle coach at North Star Coffee Roasters , and Chris Sheppard, Head of Coffee at Rosslyn Coffee. Optimising workflow Many popular menu items in specialty coffee shops, such as pour overs, can take a while to prepare. Enjoyed this?

Beverage 193

Beverage Equipment Consumer Goods Customer Experience 193

Ken Burgin

AUGUST 1, 2023

These are designed for training restaurant managers and head chefs in problem-solving and resource allocation. Some of the ways to use these situations for training and coaching… Let people choose the one they want to answer and give them 5 minutes to make notes and prepare their answers. How would you handle this issue?

Training 60

Training Management Management Kitchen Safety 60

The Restaurant Coach University

SEPTEMBER 10, 2017

Because what I want to do is offer you some advice on how to select the best business coaching for your restaurant. What do you want to look for in a business coaches? I see so many business coaches in the market today have never actually owned their own restaurants. In fact, 95% of business coaches focus on systems.

Coaching 79

Coaching Take-out Marketing Hiring 79

The Food Corridor

APRIL 21, 2021

These forward-thinking programs offer training, guidance, support, and funding, as well as access to the kitchen space and equipment needed to take a food business to the next level. For those ready to launch, the Incubator includes access to the shared kitchen, training, and funding to help you launch your product and take it to market.

Food 98

Food Coaching Food Truck Website Management 98

Ken Burgin

DECEMBER 7, 2020

Update the menu. Jump onto the training bandwagon. It won’t take long to find a training provider who will support with supervision, materials and even a subsidy. Everyone needs to start ‘growing their own’, and the hospitality training sector is highly developed. Think outside the square about who you will employ.

Recruiting 88

Recruiting Advertising Coaching Social Media 88

Embrace the Suck

JULY 15, 2019

It might mean updating your menu, adding new services (catering, pick-up, or delivery), or how to train your team to become better at sales and time management. I tell you, It was the best thing next to getting a business coach back in 2008 that I have done to grow not only myself but my business as well. ????. I had doubts.

Workshop 225

Workshop Seating Definition Book 225

Marketing4Restaurants

DECEMBER 22, 2019

7 Steps For Menu Engineering In Your Restaurant. Menu Engineering in the podcast is defined as a multidisciplinary approach to maximize the profits of the food and beverages sold in your restaurant. The Restaurant Coach. Train better. Episode 41 – How Food Distribution Really Works with Bo Bryant. Interview better.

2020 98

2020 Tip Distribution Email Marketing Fast Casual 98

Ken Burgin

JULY 9, 2022

Considering how profitable they can be, this needs to be fixed immediately – it’s usually the result of unattractive appearance, poor sales skills, the wrong menu placement, or prices that are too high relative to main course items. Menu Design and Sales Techniques. Improve the dessert menu design and layout.

Social Media 88

Social Media Employee Relations Coaching Pricing 88