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. This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

MAY 13, 2025

But in the workplace these differences don’t always play out so nicely. Instead, it’s full of frustrated managers venting about Gen Z workers: “They don’t take extra shifts or pick up responsibilities.” ” “They don’t take feedback well, but always want to give their opinion.”

Leadership 251

Leadership Hospitality Coaching 2024 251

Culinary Cues

NOVEMBER 2, 2024

You look around the kitchen and marvel at the amount of work that takes place each day on stainless tables, in 5 00-degree ovens, on open flames, and in dozens of pots and pans washed and rewashed countless times. You decide to walk through the kitchen during these last moments and take it all in. This is not one of those moments.

Coaching 409

Coaching Take-out Food Order Inventory 409

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Modern Restaurant Management

JANUARY 23, 2023

As leaders who are focused on making our business stronger through thoughtful problem solving, we have had to take a hard look at how to meet that particular challenge. We strive to empower our employees by coaching them for long-term success. Fourth, adopt a coaching mentality. How do you practice what you preach?

Coaching 493

Coaching Employee Relations Hospitality Social Media 493

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you. That NEVER works!

Coaching 466

Coaching Sports Point of Sale Take-out 466

Culinary Cues

OCTOBER 3, 2024

Take a step back and give them their due; you are part of a team. [] BE THE EXAMPLE How do you want your employees to act, represent, perform, and connect? It takes very little effort and costs nothing to say: “thanks, great job, fantastic work, I appreciate all that you do, spot on, etc.” However, you cannot succeed alone.

Coaching 447

Coaching Restaurant Law Training Article 447

7 Shifts

NOVEMBER 27, 2024

There was no learning curve — they found the app easy to use and easy to train their managers on. This is something that we have our managers use on a weekly basis as well, so teaching them and training them how to do it literally takes no more than 15 minutes,” says Allie. 7shifts was very easy to get started with.

Website Management 195

Website Management Communication Point of Sale Coaching 195

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

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

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

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 443

Seminar Front of House Back of House Workshop 443

Modern Restaurant Management

DECEMBER 2, 2022

Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques. Setting Goals.

Management 474

Management Management Point of Sale Front of House 474

Embrace the Suck

JANUARY 20, 2021

You’ve heard that there’s a war “for” talent out there—the truth is there’s a war “with” talent. I have a rule that all my coaching clients must follow: 100% Thank U’s. We tend to take people for granted when we work with them day after day. So, let’s address it first.

Recruiting 384

Recruiting Coaching Hiring Take-out 384

Modern Restaurant Management

MARCH 31, 2021

Smart business owners who find inexpensive, creative ways to anticipate and fulfill customers’ needs will stand out through COVID-19 and beyond. 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 Online Ordering Customer Experience Hospitality 474

Culinary Cues

MARCH 4, 2022

You breathe out and shake your head again knowing that as much as you try to convince yourself, those jobs are not part of your portfolio anymore. An employee is constantly late or lacks the personal motivation to do a consistently good job – the senior chef will likely seek the cause rather than simply lash out or give up on a person.

Coaching 474

Coaching Training Fine Dining Article 474

Embrace the Suck

JANUARY 13, 2021

Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. I have seen the promised land for myself when I owned two restaurants.

Coaching 360

Coaching Back of House Front of House Take-out 360

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. They’re meeting with a team of coaches to finesse their routines. The gauntlet goes like this: In America, every year, cheesemongers gather at the Cheesemonger Invitational, which usually takes place in New York or San Francisco. Artisanal cheese culture in the U.S.

Training 350

Training 2010 Consumer Goods Coaching 350

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

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. Apathy is a disease that spreads as quickly as a virus. Toynbee (author and historian).

Front of House 429

Front of House Coaching Back of House Customer Service 429

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). ” Among the actions the brand is taking: Clear, concise communication with f&b tenants. We are trying to be responsible and calm.”

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

Modern Restaurant Management

APRIL 13, 2021

What does it take to be a successful franchisee? Greenberg started his career as a professional speaker and leadership coach. Looking for a second stream of income and a “lab” to try out concepts, he ventured into the franchise world. You also need to prepare them for the culture, not just train them for the job.”

Franchising 450

Franchising Franchise Coaching Leadership 450

Modern Restaurant Management

NOVEMBER 10, 2020

While many restaurant executives work from an office setting, most of their employees are on the ground floor, bussing tables, taking orders or preparing food. Day in and day out, they are running the business and interacting directly with customers. Your non-desk workers are (often) the face of your brand. "Frontline"says

Mobile Ordering 493

Mobile Ordering Online Ordering Customer Experience Communication 493

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Training on best practices and templates for printed materials to promote employee and customer safety in accordance with City, County, State and Federal orders.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Training on best practices and templates for printed materials to promote employee and customer safety in accordance with City, County, State and Federal orders.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

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 simply points to what may be behind it.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

SEPTEMBER 23, 2024

Maybe the driver is distracted with a cell phone, engaged in a discussion with a passenger, or simply spacing out – but regardless of the reason, you see the impact before it happens, and you are unable to move out of the way. So, if this sounds like you, then take a deep breath, shake it off, stand tall and listen.

Coaching 403

Coaching Take-out Café Management 403

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. Here are a few ways to ensure you're scheduling with empathy: Get the schedule out in advance. Or perhaps even take a short trip to visit friends or family.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

JUNE 3, 2024

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Besides when you look good, you feel good.

Uniforms 434

Uniforms Coaching Point of Sale Small Business 434

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win.

Fine Dining 450

Fine Dining Coaching Café Dine-in 450

7 Shifts

AUGUST 16, 2021

The way to run great shifts is to get out ahead and schedule pre-shift meetings. 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. Call it out here. Use and Take Notes.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Modern Restaurant Management

FEBRUARY 28, 2020

” At 3,900-square-feet, the build out of AQUAlounge is projected at $5 million, and construction is scheduled to begin in February of 2020. In addition, the proceeds from the evening benefited Action Against Hunger, a global humanitarian organization that takes decisive action against the causes and effects of hunger.As

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Embrace the Suck

MAY 24, 2023

It's time to dust off your note-taking skills because we're diving into a four-step game plan to draw the crème de la crème to your restaurant, starting immediately. Now, let's discuss our current predicament and find a way out. Instead, we should be on the offense, taking our recruitment strategy to the talent pool.

Recruiting 335

Recruiting Coaching Hiring Customer Experience 335

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). COVID-19 is redefining jobs (1). A flexible leadership style is crucial in this current environment. 2) [link]. (3)

Leadership 348

Leadership Employee Relations Front of House Training 348

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. What do you hope readers take away from the book? Train them to look beyond the rude behavior and “find the need.”

Coaching 275

Coaching Franchising Franchise Book 275

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. So how do you stack your bench and coach your own team to maximum efficiency? The first challenge for seasonal venues is stacking the bench when there just doesn’t seem to be enough people out there to hire. PLAY 2: Onboard & Train Your Seasonal Staff.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. What many chefs neglect to understand is that they are teachers, mentors, and life coaches.

Coaching 490

Coaching Café Take-out Training 490