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

Culinary Cues

OCTOBER 27, 2024

Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!

Training 417

Training Coaching Uniforms Café 417

Modern Restaurant Management

DECEMBER 16, 2024

However, restaurant operators may fear they can’t deliver true flexibility during a period of heightened demand, even with the addition of seasonal help. 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

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

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. In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

MARCH 2, 2023

“Complexity is the enemy of execution,” according to business and life coach and author Tony Robbins. Whether you own or operate a bar, restaurant, hotel, resort, casino, or sports venue, your ability to control costs and deliver a satisfying CX depends on many factors. Do you meet the expectations your marketing creates?

Operations 410

Operations Loyalty Program Mobile Ordering Consumer Goods 410

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. Make these operations your benchmark and measure your progress. [] CELEBRATE EXCELLENCE You can’t be everywhere, all the time. This is your role as a leader.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Modern Restaurant Management

AUGUST 9, 2021

The most important thing a restaurant can do to make guests with food restrictions feel comfortable and safe is to make sure the staff is well-trained. Training the staff is the top priority, because then they can competently answer questions and work with the guest to make them feel most comfortable.

Coaching 520

Coaching Kitchen Safety Food Safety Training 520

Culinary Cues

MAY 5, 2021

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 473

Hotels Coaching Employee Relations Training 473

Modern Restaurant Management

NOVEMBER 8, 2022

Amidst this good news, you should be aware of three hidden pitfalls that could affect your ability to operate safely and with a full complement of staff. Hasty hiring choices can lead to faster turnover, operational problems, and potentially more on-the-job injuries. Inadequate training. Exhaustion from overwork.

Management 504

Management Management Food Safety Hiring 504

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

Culinary Cues

OCTOBER 3, 2024

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. Now that you have invested all that effort, it’s time to trust them to do the job you hired them for.

Coaching 447

Coaching Restaurant Law Article Training 447

Modern Restaurant Management

MAY 13, 2025

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. Instead of “tough love,” frame feedback as coaching. Mentorship over micromanagement : They may lack workplace experience, but they’re eager to learn.

Leadership 251

Leadership Hospitality Coaching 2024 251

Modern Restaurant Management

JANUARY 23, 2023

We focus on team development and define it as our team cycle which includes things like recruitment and hiring, onboarding and training, as well as evaluation of compensation and benefits. We strive to empower our employees by coaching them for long-term success. Fourth, adopt a coaching mentality.

Coaching 493

Coaching Employee Relations Hospitality Social Media 493

7 Shifts

NOVEMBER 27, 2024

Cody, Joe, and Allie opened the fifth location in Albion and now operate all the stores together. We chatted with Allie Bobe, Owner/Manager, about managing almost 100 employees across five locations and keeping tradition alive while modernizing operations. 7shifts was very easy to get started with.

Website Management 195

Website Management Communication Point of Sale Coaching 195

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. To a degree, we work those hours because it is our job to do so.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

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 Fast Casual Customer Service 470

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. This is how a team operates. [] INADEQUATE FOCUS ON COST. “My

Leadership 471

Leadership Point of Sale Training Coaching 471

Modern Restaurant Management

APRIL 19, 2022

You may be concerned about finding staff to work the specific hours you want to operate. But after three decades of operating solely in the breakfast and lunch space, I would love to share four things I have learned about the benefits of embracing a niche as a restaurant owner. Our restaurant closes at 3 p.m.

Specials 493

Specials Coaching Customer Experience Customer Service 493

Modern Restaurant Management

MAY 6, 2025

How operators can reduce risk with better documentation, consistent policies, and stronger training. Here’s what every restaurant operator needs to know. Train Managers to Handle Terminations the Right Way One of the most powerful things you can do is coach your leaders on how to terminate professionally.

Document 251

Document Leadership Coaching Restaurant Law 251

Modern Restaurant Management

JULY 10, 2023

In these traditionally in-person audits, inspectors often find issues that need to be corrected, and would tell the brand location’s operator what was wrong. The operator would then go correct the problems. Then, the COVID-19 pandemic changed the way brands audited. Then, the COVID-19 pandemic changed the way brands audited.

Audits 221

Audits Operations Coaching Food Safety 221

Culinary Cues

MARCH 4, 2022

After many years of working in kitchens, leading operations, managing departments, problem-solving, planning, directing, and listening we know that we have the skills – so maybe it would make sense to jump back in the game. PLAN BETTER – TRAIN HARDER. and quietly think to ourselves: “I could do that again.”

Coaching 474

Coaching Training Fine Dining Article 474

Modern Restaurant Management

NOVEMBER 10, 2020

As the pandemic shines a light on the importance of non-desk workers in keeping businesses, and the overall economy going, it has also given us a window into how these workers operate – who they are, how they behave and what matters most to them. They need to have the latest information.

Mobile Ordering 493

Mobile Ordering Online Ordering Customer Experience Communication 493

Modern Restaurant Management

FEBRUARY 28, 2020

The campaign culminates in the nationwide event, Day of Giving, on Wednesday, March 25, when local Jersey Mike’s owners and operators will donate their resources and every single dollar that comes in to local charities. As added incentive, special deals will be announced each week on Twitter and through Jersey Mike’s email club.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

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. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? 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.

Seminar 443

Seminar Front of House Back of House Workshop 443

Modern Restaurant Management

JANUARY 8, 2021

As the COVID-19 pandemic continues, and surges in many parts of the country, restaurant owners are continuing to navigate constantly changing guidelines for operating their restaurants. With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety.

Technology 395

Technology Front of House Kitchen Safety Back of House 395

Modern Restaurant Management

APRIL 27, 2020

." Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. “Through weekly webinars and regularly updated tools and resources, we are helping operators support their employees and adapt their businesses so they can survive and in some cases, even thrive.”

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Modern Restaurant Management

MARCH 10, 2020

” The cashless multi-vendor open-air gastronomic market has two locations in Prague, and a total of 34 independently operated restaurants, bars and retailers. 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).

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

Embrace the Suck

JANUARY 13, 2021

Now, before you say, “ But Coach, you are an anomaly and my situation is different.” I have coached thousands of independent restaurant owners like you to seek that elusive state of finally breaking free from your restaurant running you. Now, you might say, “But Coach, I do trust my team!” Not always.

Coaching 360

Coaching Back of House Front of House Take-out 360

Modern Restaurant Management

APRIL 27, 2020

." Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. “Through weekly webinars and regularly updated tools and resources, we are helping operators support their employees and adapt their businesses so they can survive and in some cases, even thrive.”

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Culinary Cues

MARCH 25, 2021

Copycat operations can certainly thrive, but greatness comes from uniqueness and excellence in executing that uniqueness. [] COMMITMENT: Greatness tends to surround those who dedicate themselves and much of their lives to the pursuit of excellence. PLAN BETTER – TRAIN HARDER. Treating everyone with respect is the price of admission.

Communication 450

Communication Coaching Fine Dining Influencer 450

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

MAY 15, 2025

Trust in performance, trust in product quality, and trust in value are what pulls most customers back to your operation. Your customers are less inclined to seek surprises and more inclined to expect consistency. Now, if you can add excellence to that formula then you have a real winning package to offer.

Uniforms 223

Uniforms Coaching Restaurant Law Customer Experience 223

Culinary Cues

AUGUST 4, 2022

It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Front of House 429

Front of House Coaching Back of House Uniforms 429

Embrace the Suck

JANUARY 20, 2021

Many operators are struggling to find any staff! 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. Are they breathing? Can they form a coherent sentence? Why is that important?

Recruiting 384

Recruiting Coaching Hiring Take-out 384

Modern Restaurant Management

MARCH 27, 2024

Retaining quality staff members is always a key challenge for restaurant operators. 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. Poor training. To feel/look important?

Coaching 275

Coaching Franchise Franchising Book 275