7 Shifts

MARCH 31, 2023

Use tech to save time When you or your managers are bogged down with administrative tasks, it’s hard to make time for check-ins or coaching with staff. The operators acknowledge that systemic change and government policies are needed to create a more sustainable environment for both restaurant owners and staff.

Hiring 195

Hiring Front of House Back of House Document 195

Black Box Intelligence

NOVEMBER 17, 2022

Despite the declining guest counts, the primary driver behind the industry’s sustained increase in sales remains the unusually high average check growth. Beyond the training provided by managers, new employees can benefit greatly from the coaching of the most tenured staff. Year-over-year check growth approached 9.0%

Front of House 40

Front of House Fast Casual Back of House Fine Dining 40

The Food Corridor

APRIL 21, 2021

CommonWealth Kitchen launched a new four-month program in March 2021, the Restaurant Resiliency Initiative , to offer coaching and support to food businesses trying to recover post-pandemic. Phase 2: Product Market Fit – A six-month coaching program where you’ll learn what your customers want and how to deliver it at scale consistently.

Food 98

Food Coaching Food Truck Website Management 98

Cheetah

JANUARY 28, 2022

And, as if every minute didn’t already matter to a restaurant owner, the time commitment to turn a restaurant into a more sustainable business may not seem feasible. Now is the time when consumers are most excited to support your sustainable initiatives! Sustainability in Industry. From Beirut to the Heart of SF.

Sustainability 148

Sustainability Consumer Goods Waste Food Supply 148

Aaron Allen & Associates

MARCH 11, 2024

Navigating these complexities alone can be daunting, but remember, even the most seasoned captains sometimes need a compass and almost always employ a great coach. This is where the true value of partnership comes into play. Asking for help is not a sign of weakness, but rather a strategic move towards strength and resilience.

Audits 52

Audits Seasonal Menu Coaching 2024 52

Cheetah

JANUARY 28, 2022

And, as if every minute didn’t already matter to a restaurant owner, the time commitment to turn a restaurant into a more sustainable business may not seem feasible. At Cheetah, we’re here to challenge those preconceptions and argue that going green with your restaurant is actually well worth the investment. His crisis was existential.

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Modern Restaurant Management

JULY 30, 2021

“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken. ” Curry Up Now Adds Incentives LTO. .”

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

Modern Restaurant Management

OCTOBER 17, 2019

The writer, speaker, leadership coach and 33-year veteran of Chick-fil-A, Inc., How do you define sustainable talent? I like to talk about “sustaining” talent rather than just retaining. Sustaining however is “life giving” helping it grow. " Retirement has not slowed down Dee Ann Turner at all.

Coaching 126

Coaching Leadership Book Customer Service 126

Restaurant Clicks

NOVEMBER 21, 2021

Chef Scoot Cooper created a tasting and a prix fixe menu highlighting seasonal and sustainable produce and ingredients. View this post on Instagram A post shared by Health Coach | Recipe Creator (@melshealthybowl). Owner Mike Mashayekh aimed to establish one of the most excellent restaurants in the Bay Area. Try the Sangria Swirl—.

Back of House 118

Back of House Online Ordering Front of House Seasonal Menu 118

Modern Restaurant Management

OCTOBER 21, 2019

Healthcare Professionals – Including physicians, clinicians, nurses, nutritionists, health and wellness coaches, focused on the nutritional benefits of a plant-based diet for the reversal and prevention of chronic diseases and for optimal human performance.

Retail 90

Retail Consumer Goods Point of Sale Innovation 90

Sante

JANUARY 26, 2020

Plants play a prominent role on the menu at Le Jardinier, where local, seasonal fruits and vegetables, fresh herbs and greens are complemented by wild and sustainable fish, meat and poultry. Robuchon for 21 years. www.Lejardinier-miami.com.

Dine-in 147

Dine-in Hotels Bar Fine Dining 147

Perfect Daily Grind

APRIL 12, 2023

This can range from unique insight into upcoming industry trends to new ways of thinking about particular issues in the coffee sector, such as sustainability and market access. More importantly, speakers need to offer a beneficial or educational experience to attendees. Applicants are welcome to apply for these roles, too.

2023 156

2023 Workshop Events 2022 156

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Gathering of visual content to identify potential coaching and training opportunities.

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126

Embrace the Suck

JUNE 13, 2022

In my coaching programs, we follow the 70:20:10 method for training (known as blended learning). It is the hardest part of my coaching program. Walls & Roof (Process) = Systems + Strategy + Sustainability. When you take shortcuts and don’t conduct and solid interview you let in those that might damage your culture.

Back of House 44

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

Modern Restaurant Management

NOVEMBER 24, 2021

With a proven track record for driving sustainable franchise growth and expansion for some of the world’s leading brands, including Popeye’s Louisiana Kitchen, Dunkin’ Brands, Inc., At Jason’s Deli, she coached, trained, and developed 32 managing partners to grow sales and profits. MOOYAH Targets St. Louis Area.

Franchise 177

Franchise Franchising Loyalty Program 2022 177

Modern Restaurant Management

FEBRUARY 28, 2020

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. This includes a display of his visor collection, which are closely associated with Coach Spurrier.

Coaching 167

Coaching Point of Sale Customer Experience Retail 167

EATER

JANUARY 24, 2024

Petersburg, FL Best Chefs Chefs who set high standards in their culinary skills and leadership abilities and who are making efforts to help create a sustainable work culture in their respective regions, while contributing positively to their broader community. Check out the semifinalists below.

2024 29

2024 Bar Hospitality 2023 29

Perfect Daily Grind

JUNE 6, 2023

An option for many competitors is to work with coaches and taste a variety of coffees in blind cuppings. Making the WCC more accessible – especially the World Barista Championship – is certainly an important part of achieving true sustainability in specialty coffee. Choosing which coffee to use on stage is at the heart of this.

2022 128

2022 Sourcing Coaching Pricing 128

Modern Restaurant Management

JUNE 3, 2021

The pandemic increased franchisee business consultants’ span of control by over 21 percent, with each coaching an average of 34 units in 2020. The local delivery businesses in this report are demonstrating a better, more sustainable model that puts money back into restaurants and back into the community.”

2021 189

2021 Fast Casual Mobile Ordering Guest Recovery 189

EATER

MAY 24, 2021

Joey Pham, who is now a baker and spiritual coach at their own business Flavor Supreme , started working at Fat Rice in 2014 as a line cook and says they were eventually driven away by Conlon’s bullying. “I Maybe this time, things would change.

Leadership 106

Leadership Website Management Social Media Hospitality 106

Modern Restaurant Management

OCTOBER 31, 2019

Cooking at Home, Sustainability and Wellness on Menu for 2020. Panelists said food trends to look for include sustainable seafood, vegan alternatives for recipe ingredients and more interest in spice and acid. Product Innovation Focused on Healthier and Sustainable Diets. Shopping and Lower-Priced Restaurants Gain Ground.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Modern Restaurant Management

AUGUST 19, 2020

Ensuring greater inclusion of Black-owned and operated businesses across NBA business activities addresses the goal of the 2019-20 NBA season restart, which is to find tangible and sustainable ways to address racial inequality across the country. “At our core, ShiftPixy’s mission is about helping operators succeed.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

Modern Restaurant Management

JUNE 19, 2020

On-site support through ongoing service visits and in-person coaching. Effective & Sustainable Execution : Provides critical operational and communication tools in a clear, user-friendly format to simplify safe reopening and drive the right behaviors. ” "Safety has become the gateway to commerce," said Jonathan L.

Food Safety 145

Food Safety Customer Experience Website Management Employee Relations 145

Modern Restaurant Management

JANUARY 17, 2020

Taco Bell Sustainable Packaging. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. “Our franchisees’ unparalleled commitment to the brand and the communities they serve drive our expansion efforts and sustain the growth momentum we are experiencing.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

MARCH 13, 2020

Maria is also a certified health coach specializing in nutrition and wellbeing. “The entire Lomasney family is truly passionate about the Slapfish brand and mission to increase consumption of sustainable seafood,” said Slapfish Founder and Executive Chef Andrew Gruel. ” Andre Gruel.

Franchise 145

Franchise Franchising Customer Experience Customer Service 145

Modern Restaurant Management

JULY 27, 2020

Additionally, YEA finds slower, but still consistent changes in consumers getting back to pre-pandemic activities, as well as sustained interest in supporting Black-owned businesses. YEA reflects data from millions of local businesses and tens of millions of users on Yelp’s platform measuring U.S. “As U.S.

Franchise 177

Franchise Franchising Mobile Ordering Kitchen Safety 177

Modern Restaurant Management

JUNE 8, 2020

Calculated in partnership with a team of NYU Stern School of Business MBA students through a Stern Solutions Project, Just Salad’s carbon footprint labels will become a core pillar of the company’s sustainability strategy and its “convenient sustainability” ethos. ” Cuboh Adds CTO.

Guest Recovery 154

Guest Recovery Food Safety Employee Relations Mobile Ordering 154

Modern Restaurant Management

MAY 5, 2020

After raising $250,000 with several founding partners, both eateries have been nourishing those on the frontlines by providing over 1,000 fresh, healthy meals a day to sustain the people who are sustaining us starting with NewYork-Presbyterian Hospital and Mount Sinai Hospital. Enhancing Food Safety.

Guest Recovery 122

Guest Recovery Food Safety Loyalty Program Point of Sale 122