Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Take these lessons to heart. Out of maraschino cherries? Low on limes?

Inventory 40

Inventory Bar Management Management 40

Embrace the Suck

JANUARY 24, 2022

Times like these bring out the best in some people and the worst in others. Some have added take-out and delivery. We all have had to take a hard look at our business models (even me) and asked what can I do now that the world has been forever changed. So let's talk about those habits. There was a lot of drama.

Cash Management 255

Cash Management Leadership Coaching Take-out 255

Embrace the Suck

MARCH 27, 2020

Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). It was a bunch of mercenaries that only looked out for their own survival. Keep limping along and try to hold out until things “get betters”? There was a lot of drama.

Leadership 337

Leadership Cash Management Coaching Take-out 337

Culinary Cues

NOVEMBER 4, 2023

Chefs, like those listed above are beaten up, stressed out, pressured, critiqued, and second-guessed throughout their careers, so why in the world do many continue to hang on past a reasonable point in their lives. Why waste your time on this planet feeling that way? So, what gives? Why is it so hard to step back and relax?

Coaching 404

Coaching Uniforms Waste License 404

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. 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. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Hot Schedules

MAY 10, 2021

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. When the clock is running out and you’re low on options, there are a few resources that can help you achieve just that.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. I kind of did it out of a self-serving type of thing where I was like, I never see him. At that time he was owning Poppy + Rose along with his other business partners until I came along and bought them out.

Front of House 370

Front of House Back of House Take-out Book 370

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 164

Coaching Point of Sale Customer Experience Retail 164

Cheetah

JANUARY 28, 2022

Through take-out, restaurant diners have been able to see a bit more clearly just how much product and material they are consuming and throwing away. Out of necessity many opted for the cheapest to-go packaging and disposables. We’re combating food waste and it’s easier to work with. Reducing Food Waste.

Sustainability 148

Sustainability Consumer Goods Waste Food Supply 148

Modern Restaurant Management

APRIL 13, 2021

From the brightly lit stage at the Gaylord Opryland Resort and Convention Center in Nashville, I looked out at 500 franchisees seated in rounds. This convention was an utter waste of time and money. Joe had taken out a second mortgage on his home to keep the doors open. They’re out there in the world making a difference.

Franchise 179

Franchise Franchising Employee Relations Coaching 179

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. Anything plant based! Alec Dafferner, a partner at GP Bullhound.

2022 179

2022 Food Supply Back of House Kitchen Safety 179

The Food Corridor

APRIL 21, 2021

That is why the more community kitchens we can support through our resources and technology, the more we are living out our mission to support local producers. . 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.

Food 98

Food Coaching Food Truck Website Management 98

EATER

JUNE 9, 2023

Take, for example, a description penned by Gonzalo Fernández de Oviedo y Valdés in 1535. Much to English chagrin, the Dutch mostly came out on top, successfully transplanting a variety of exotic new plants like ginger, coffee, chocolate and nutmeg from their colonies abroad. What a waste,” Beauman explained.

Compost 97

Compost Back of House Coaching Hiring 97

Rocket Fuel

APRIL 13, 2022

You can use a data dashboard to take a quick peek at how each of your stores is performing, or to do a deep dive into your sales or inventory numbers. There are numerous uses for data dashboards, and a bunch of fantastic money and time-saving perks to using them ( like saving Area Coaches 2+ hours of work a day! ).

Operations 52

Operations Coaching Inventory Back of House 52

Bar and Restaurant Coach

MARCH 16, 2019

Bar owners and operators have similar concerns when it comes to analyzing operating costs: Do we add comps into sales when figuring out our true cost percentage? Do we just take raw costs versus raw sales straight from the Profit & Loss Statement? Over-pouring, spillage, and waste. Comping staff food and beverages.

Cash Management 104

Cash Management Inventory Coaching Bar 104

Cheetah

JANUARY 28, 2022

Through take-out, restaurant diners have been able to see a bit more clearly just how much product and material they are consuming and throwing away. Out of necessity many opted for the cheapest to-go packaging and disposables. We’re combating food waste and it’s easier to work with. No, not quite. The takeaway?

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Restaurant365

JANUARY 13, 2021

This budget should lay out the larger goals, but it should also provide CoGS and labor data broken down by week, day, or even day part. Many people associate accountability as taking the blame if something goes wrong. Minimizing food waste is essential to keeping a low CoGS. Cost Out Your Menu Items and Recipes.

Management 78

Management Management Point of Sale Waste 78

The Restaurant Coach University

JANUARY 29, 2017

Let’s explore how you got here and how you can get out of this. You need to write your core values out and have a crystal-clear mission in mind that can be summed up in one sentence. Then take a look at tag lines used by some popular brands: Zappos: Delivering Happiness Mercedes: The Best or Nothing. Still stuck?

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Modern Restaurant Management

NOVEMBER 19, 2020

Following an initial roll-out to select companies and buildings in New York City, Washington DC, and the Bay Area, Sharebite will be deploying Stations nationally over the coming months, with Atlanta, Chicago, Dallas, Los Angeles and other major cities being immediate targets for the company. Island Grill in Kansas City, MO.

Mobile Ordering 141

Mobile Ordering Kitchen Safety Online Ordering Coaching 141

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. What is the industry average speed of service?

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Most often measured by fast food—or QSR (Quick Service Restaurant)—restaurants with drive-thrus to measure the time it takes from ordering to receiving their food. What is the industry average speed of service?

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Xtra Chef

NOVEMBER 13, 2019

When I was younger, I’d been reamed out for insubordinations far less than this one. That’s three out of four people! But taking that out on your staff perpetuates bad behavior. I saw that another cook was struggling with mental health issues, so I made sure we hung out on off hours. Enough yelling. I respect that.

Coaching 104

Coaching Kitchen Safety 2009 Small Business 104

Apicbase

MARCH 17, 2023

People are dining out again in ever-increasing numbers. Adopting technology allows you to track inventory levels in real time, streamlining the supply chain , reducing waste, and ensuring ingredients are always available when needed. First, take your brand online if you haven’t done so already. There is good and bad news.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Customer Service 52

Embrace the Suck

JULY 15, 2019

Then figure out how you might emulate this success in your own business. 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. ????. It takes real discipline to succeed in any endeavor. “How might they be emulated?”

Workshop 220

Workshop Seating Definition Book 220

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. 4) Gets Your Ordering Right.

Management 49

Management Management Point of Sale 2019 49

Modern Restaurant Management

JULY 30, 2021

When life presents unexpected expenses, such as urgent car or home repairs, an emergency fund can help keep families afloat, and prevent them from taking on debt or missing payments. Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices.

Franchise 201

Franchise Franchising Fast Casual Point of Sale 201

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 204

Kitchen Safety Loyalty Program Delivery Customer Service 204

Notch

SEPTEMBER 11, 2018

But not only is that expensive — having ingredients on hand for that many menu items increases overhead costs and waste. Maybe you advertised in the wrong places and were left feeling like there are no quality staff out there. A great tip for restaurant owners who are struggling is to find a coach or mentor.

Leadership 52

Leadership Hiring Coaching Recruiting 52

Kounta

SEPTEMBER 2, 2019

Our mission is to embrace all of the power and value that technology actually has to offer and to help our industry embrace it too, to do more with less, to waste less and ultimately to be more successful.”. Does Kounta work with other technologies that are out there in the hospitality space? How has that changed since Kounta started?

Hospitality 40

Hospitality Point of Sale Coaching POS 40

Notch

SEPTEMBER 11, 2018

But not only is that expensive — having ingredients on hand for that many menu items increases overhead costs and waste. Maybe you advertised in the wrong places and were left feeling like there are no quality staff out there. A great tip for restaurant owners who are struggling is to find a coach or mentor.

Leadership 45

Leadership Hiring Coaching Recruiting 45

MBB Hospitality

APRIL 25, 2018

They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well. Your chef and general manager will be the ones who carry out your vision and help you achieve your goals. You want to keep your customers coming back for more.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

OCTOBER 31, 2019

Some key menu trends and takeaways include: If you’re not including substantial and delicious vegan options, you could be missing out on a lot of business. Every table turn won’t be ideal, but there are ways to nudge them out sooner before the cost of camping really hits your bottom line. Order for Pickup Stats.

2019 137

2019 Mobile Ordering Online Ordering Customer Experience 137

Restaurant365

JANUARY 13, 2021

This budget should lay out the larger goals, but it should also provide CoGS and labor data broken down by week, day, or even day part. Many people associate accountability as taking the blame if something goes wrong. Minimizing food waste is essential to keeping a low CoGS. Cost Out Your Menu Items and Recipes.

Management 15

Management Management Point of Sale Waste 15

Modern Restaurant Management

MARCH 13, 2020

In partnership with Matt Ailey, Founder of GenRock Capital Management, Matt Slaine, CEO of Quality Restaurant Group and Chris Grooms, Vice President of Quality Fresca, the restaurant group plans to roll out the updated brand design for the restaurants in the next 12-18 months. Pizza Inn Incentive Program. ” Andre Gruel.

Franchise 140

Franchise Franchising Customer Experience Customer Service 140

Modern Restaurant Management

MAY 5, 2020

Take control of expenses : unlike traditional third party delivery platforms, restaurants have complete flexibility to pass some or all of the delivery fees on to guests. New scoring helps brands quickly identify the guests most likely to take advantage of new offerings. ” Paytronix Secures Funding. Philly Restaurant Drive.

Guest Recovery 118

Guest Recovery Food Safety Loyalty Program Point of Sale 118

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Rather than assigning people to prep stations or at checkout, Ono takes advantage of automation to free people up to do what they do best; customer service/engagement and education. 55 out of the top 100 U.S. Foodable Labs). ”=.

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. and PepsiCo, Inc.

Franchise 131

Franchise Franchising Fast Casual Leadership 131