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 164

Operations Loyalty Program Mobile Ordering Consumer Goods 164

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 355

Seminar Front of House Workshop Back of House 355

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 428

Kitchen Safety Food Safety Coaching Training 428

7 Shifts

OCTOBER 16, 2023

You wouldn’t go to three different grocery stores to make a sandwich, so why do 68% of restaurant operators currently work with at least three different tech vendors to manage their team? Why acing the employee lifecycle matters The employee lifecycle holds one of the keys to restaurant success for owners and operators.

Tip Distribution 221

Tip Distribution Document Hiring Training 221

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 106

Coaching Franchise Franchising Leadership 106

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 174

Communication Training Dietary Restrictions Customer Service 174

Culinary Cues

NOVEMBER 20, 2023

Each of these independent operations can only be successful if they understand how they can and must work as a community of businesses and patrons. Stop into retail shops to catch the feel of the business, visit other restaurants, and talk with the operators about their challenges – you know their challenges are probably the same as yours.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

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 472

Coaching Training Fine Dining Article 472

Embrace the Suck

MAY 24, 2023

To assemble a high-performance team, you need to perpetually be recruiting, marketing, training, and learning. Keep your recruitment and marketing initiatives energized and operative all year round. With access to our comprehensive online training library, you can start earning more while working less in your restaurant.

Recruiting 327

Recruiting Coaching Hiring Customer Experience 327

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 Communication Training Coaching 582

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 352

Coaching Back of House Front of House Training 352

Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. Lots of questions without answers.

Coaching 368

Coaching Fine Dining Café Training 368

Sling

SEPTEMBER 7, 2020

At first glance, you may think that employee training is all about teaching your employees to perform their job according to your standards and procedures. Provide the right kind of training for your team and your business will run smoother than ever before. Effective Employee Training Methods. 1) Online Employee Training.

Training 78

Training Coaching Small Business Take-out 78

7 Shifts

JANUARY 31, 2023

Having strong employee retention means less time and money spent on hiring and training, less knowledge loss, increased productivity, and better customer service. You can also enable Shift Feedback to send automated post-shift surveys to your employees, helping you identify operational issues before they become problems.

Coaching 195

Coaching Training Book Customer Service 195

Chowly

MARCH 28, 2024

Introduction In our recent conversation with Matt Rolfe , an experienced hospitality leadership coach, we explored strategies for improving restaurant profitability through transformative leadership and behavioral coaching.

Leadership 105

Leadership Coaching Sustainability Customer Experience 105

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. Lack of recognition.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

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 197

Management Management Food Safety Hiring 197

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 436

Communication Coaching Fine Dining Influencer 436

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 328

Front of House Coaching Uniforms Back of House 328

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 377

Recruiting Coaching Hiring Take-out 377

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 398

Leadership Point of Sale Training Coaching 398

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.

Training 60

Training Management Management Kitchen Safety 60

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Always hire for personality and then train the skills. You can train pretty much anyone if they are coachable and trainable. Find a mentor.

Coaching 329

Coaching Training Social Media Hiring 329

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 204

Coaching Kitchen Safety Food Safety Training 204

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 184

Communication Hospitality Fast Casual Customer Service 184

7 Shifts

DECEMBER 12, 2023

They can’t operate fryers, rotisseries, or food slicers. Dave and Buster’s, which operates three locations in the state, was recently ordered to pay more than $275,000 for violating Massachusetts child labor laws. Keep careful records of any performance-related issues, training or coaching efforts, or disciplinary measures.

Restaurant Law 221

Restaurant Law Tip Distribution Employee Relations Customer Service 221

7 Shifts

MARCH 31, 2023

We invited 4 restaurant operators to discuss how they put their team first. Staff are also welcome to receive education in areas outside of their main roles, like bakers who want sommelier training. I have some employees coming in asking about the operations, like, ‘how does the business work? How does the food get on the plate?

Hiring 195

Hiring Front of House Back of House Document 195

Lavu

OCTOBER 13, 2023

Finding the table turnover sweet spot is important for restaurant owners and operators because it can help improve profitability. The table turnover holds significant importance for restaurant owners and operators as it can greatly impact profitability. Transparent communication helps manage their expectations and reduces frustration.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

7 Shifts

DECEMBER 12, 2023

They can’t operate fryers, rotisseries, or food slicers. Dave and Buster’s, which operates three locations in the state, was recently ordered to pay more than $275,000 for violating Massachusetts child labor laws. Keep careful records of any performance-related issues, training or coaching efforts, or disciplinary measures.

Restaurant Law 195

Restaurant Law Tip Distribution Employee Relations Customer Service 195

7 Shifts

DECEMBER 12, 2023

They can’t operate fryers, rotisseries, or food slicers. Dave and Buster’s, which operates three locations in the state, was recently ordered to pay more than $275,000 for violating Massachusetts child labor laws. Keep careful records of any performance-related issues, training or coaching efforts, or disciplinary measures.

Restaurant Law 195

Restaurant Law Tip Distribution Employee Relations Customer Service 195

Culinary Cues

OCTOBER 30, 2021

What many chefs neglect to understand is that they are teachers, mentors, and life coaches. This is a place where standards of operation are at the core of everything that they do. All of this happens because you chef – teach and train, critique, and support, and hold them to high standards and show them how to do so.

Coaching 412

Coaching Café Training Take-out 412

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. It’s hard to argue with that logic.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

Embrace the Suck

APRIL 16, 2021

When I am coaching a client, I love to sit in the dining room and just listen. 80% of restaurants in your market operate like this and they don’t realize it. I always give the same answer even after 12 years as The Restaurant Coach. Go sit in your restaurant for an hour with your eyes closed and just listen.

Coaching 235

Coaching Social Media Hospitality Take-out 235

Modern Restaurant Management

MAY 6, 2021

The longer candidates are with your business, the more they can help with things like training new employees and can bring in candidate referrals from their own network. These appointed leaders can then bubble up feedback to the General Manager who doesn’t have time to train and manage each individual employee. Delegate Wisely.

Hiring 193

Hiring FOH BOH Coaching 193

Rocket Fuel

MAY 12, 2022

This article is the first in a series of five to promote Delaget’s 2021 QSR Operational Index – an annual report that shares stats and figures from over 6,000 QSR locations for sales, costs, employees, loss, and customer experience. . QSR operators are familiar with what we like to call the “secret sauce” which is VOC + SoS.

Coaching 52

Coaching Training Hiring Customer Service 52

Embrace the Suck

JUNE 18, 2021

Despite the hurdles, many restaurant owners and operators believe that as long as they’re making money, they’re doing “good enough.” 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.

Leadership 346

Leadership Small Business Coaching Training 346

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 193

Specials Coaching Customer Experience Customer Service 193