Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Meeting the needs of gluten-free consumers also extends beyond the front of the house.

Training 179

Training Front of House Kitchen Safety Allergens 179

7 Shifts

JUNE 16, 2022

A franchise advisory council is a group of operators selected by their shared franchisor formed in the interest of open communication and shared business growth. They all prevent franchisors from seeing the day-to-day pains and successes that their franchisees experience. Throw in dozens of locations to manage, and visibility becomes foggy.

Franchise 370

Franchise Franchising Communication Front of House 370

Culinary Cues

MAY 21, 2023

Like most living things, the desire to connect, communicate, and follow others has been apparent since the beginning of time. I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. How dangerous is this?

Technology 339

Technology Social Media Back of House Front of House 339

Ken Burgin

FEBRUARY 13, 2024

If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up! What is the kitchen’s work culture like?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Culinary Cues

JANUARY 6, 2020

Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts. White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. A short while back the U.S.

Government 245

Government Front of House Small Business Back of House 245

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts. Every minute!

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

7 Shifts

NOVEMBER 12, 2020

During orientation, share a presentation or video that reviews the key principles of your restaurant's culture. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

MARCH 13, 2020

"The desire for convenience has always been present, coupled with an equally strong desire for delicious food. And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. Continue to clearly communicate your plan of action to both customers and employees.

Front of House 199

Front of House Back of House Restaurant Law Food Safety 199

7 Shifts

DECEMBER 8, 2020

Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. That means that waitstaff can digitally communicate with the BOH without losing the ticket itself. You’ve probably encountered restaurant management software. Why would I need a platform?

Management 189

Management Management BOH Front of House 189

7 Shifts

NOVEMBER 17, 2020

How to communicate with staff after performance reviews. If you evaluate all of your staff at the same time, publish an announcement in your team communication tool to let employees know that it's a performance review season. Did you know that highly-engaged restaurant employees generate almost 1.5x

Point of Sale 370

Point of Sale Download Communication Reference 370

7 Shifts

NOVEMBER 29, 2022

But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. And I thought you know, I shouldn't be the one standing in front of people taking more money home. Table of Contents. Tip management constantly evolves.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 208

Front of House Back of House Online Ordering Kitchen Safety 208

7 Shifts

DECEMBER 18, 2019

With proper plating and presentation, just about any meal can be Instagrammable! Offering a discount for college students who present their student IDs provides extra incentive to take a lunchtime study break at your restaurant. It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice.

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Culinary Digital

FEBRUARY 2, 2024

This means that customers can expect every dish to be prepared to the highest standards of taste and presentation. With fewer items to focus on, chefs can pay more attention to detail and ensure that each dish is prepared consistently. This focused approach to menu offerings allows for a more dedicated and discerning procurement process.

Dietary Restrictions 52

Dietary Restrictions Front of House Customer Experience Back of House 52

Modern Restaurant Management

JANUARY 19, 2021

Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. For Top Round Roast Beef in San Francisco, that meant running a fried-chicken joint, burger house, and ice-cream parlor all from within their existing sandwich shop. Welcome to the age of virtual restaurants.

Front of House 212

Front of House Online Ordering Food Order Customer Experience 212

7 Shifts

OCTOBER 26, 2022

When you dine out at a restaurant, you tip your server. It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers. It's a reality that only exists in North America—the United States and Canada. But tipping did not take off immediately in the U.S.

Presentation 486

Presentation Tip Distribution Restaurant Law Back of House 486

Lavu

OCTOBER 13, 2023

What is Restaurant Table Turnover Rate? Table turnover rate measures of how often a table is occupied by a new group of guests during a specific period of time. It is calculated by dividing the number of guests served by the number of tables available during that time period. The ideal turnover rate changes based on type of restaurant.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry. The Shift to Co-Pilot Mode.

Back of House 197

Back of House Customer Experience Front of House Customer Service 197

Open for Business

JANUARY 24, 2023

Instagram presents an opportunity for restaurants to connect with people’s passion for food and inspire them to share their experiences in multiple ways: Stories Have fun with Instagram’s stories feature, which allows you to share posts that will disappear in 24 hours. Interact with your followers to get the most out of social media.

Social Media 148

Social Media Front of House Download Consumer Goods 148

Modern Restaurant Management

SEPTEMBER 21, 2020

He looked for opportunities to strengthen relationships with his vendors and suppliers, for opportunities to acquire cheap real estate, for opportunities to scoop up great talent who suddenly found themselves out of work, and for opportunities to better serve his community in a time of need. Neither did mine.

Front of House 195

Front of House 2009 Reservations Website Management 195

Ken Burgin

JULY 25, 2023

Use these enjoyable and instructive games to engage your front-of-house and kitchen staff – they’re designed to prepare and run quickly. 15 Training Games for Front of House Restaurant and Cafe Staff Menu Mastery: Divide staff into teams and have them take turns describing a dish on the menu as enticingly as possible in 30 seconds.

Training 60

Training Kitchen Safety Front of House Dietary Restrictions 60

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. That means that waitstaff can digitally communicate with the BOH without losing the ticket itself. You’ve probably encountered restaurant management software. Why would I need a platform?

Management 88

Management Management BOH Front of House 88

7 Shifts

NOVEMBER 2, 2021

The 9/80 work schedule is growing in popularity thanks to the benefits it presents to employees and their managers. It's called the 9/80 work schedule , and it rewards employees with an additional, full day off from work in exchange for working slightly longer shifts without affecting full-time status. Table of Contents. Disadvantages.

Employee Relations 397

Employee Relations Tip Distribution Front of House Mobile Ordering 397

Ken Burgin

JUNE 6, 2023

What are 10 ways they can use it to develop training material and activities to train restaurant FRONT OF HOUSE S TAFF? This tool can help encourage open communication and continual learning. I love using ChatGPT to develop training activities and materials for restaurant and cafe employees.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Modern Restaurant Management

DECEMBER 4, 2019

We look at four great techniques for presenting your restaurant in the best possible light – and some mistakes to avoid along the way. For a more subtle approach, you might also use typography to communicate this information. Effective Use of Images and Typography. What kind of food do they do at ‘The Gate’?

Consumer Goods 167

Consumer Goods Front of House Design Customer Experience 167

Modern Restaurant Management

DECEMBER 28, 2020

We celebrate this as it benefits us all when brands focus on sustainability. We also see this gaining traction with consumers similar to how calorie labeling became a major source of information for our personal health. Carbon emissions labeling helps inform our impact on planetary health. Lavu CEO Saleem S.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Cheetah

AUGUST 12, 2020

For the back of the house, ensure proper air flow of cooking vents. For the front of house, develop a seating plan using flexible dining room supplies. To restore trust, present clear sight-lines and prepare as much food in the open to show safe food handling. Communicate your new ordering and pickup procedures.

Front of House 78

Front of House Food Supply Back of House Seating 78

A Wine Story

SEPTEMBER 21, 2020

Wine Business Monthly Webinar: Hidden Gems In roughly a dozen panel sessions and presentations, wine market experts revealed “hidden gems” and lessons learned from surviving—and even thriving—during COVID-19. Wine Business Trends 2020 - Wine Business Monthly. Man Ordering Wine Online - Wine Business Trends. Sweet Moscato in Piedmont.

Webinar 204

Webinar Website Management Online Ordering Customer Experience 204

7 Shifts

AUGUST 15, 2022

Are you a restaurant owner looking for question to ask potential candidates? Check out this blog and video on the top 9 interview questions to ask as an owner. There are a lot of jobs available in the restaurant industry. But there's one thing between you and the role you want: the interview. Plus what kind of questions to ask the interviewer.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Touch Bistro

JUNE 2, 2021

However, guest safety is still a top priority and many restaurant are turning to restaurant reservation software to navigate the tricky business of fully reopening their dining rooms. That means a big shift has to happen soon. If you’re one of those restaurant owners who is new to restaurant reservation software, you’ve come to the right place.

Reservations 98

Reservations 2021 Online Ordering Book 98

Sling

SEPTEMBER 23, 2021

No one has been injured while dining at The Disaster Cafe—the staff wears construction helmets and other safety equipment—but spilled drinks and food are very common. 3) O.Noir – Toronto, Canada. Want to take a picture of the fare at O.Noir in Toronto, Canada? Guests are seated and served in total darkness. Source: ConradHotels3.Hilton.com.

Front of House 148

Front of House Fine Dining Dine-in Back of House 148

Qu

MARCH 31, 2023

The pandemic triggered an unprecedented demand for off-premises digital ordering, presenting a mix of exciting growth opportunities and technical complications. Sadly, the tower of technology tools is stacked so high that managing the entire system has become burdensome (and exhausting ). The industry has reached a turning point.

2023 52

2023 Fast Casual Point of Sale Employee Relations 52

The Restaurant Times

JULY 5, 2020

Not only must the staff be trained to follow the new safety guidelines, but restaurants must also be mindful of various customer touchpoints that may present risks. Amid the pandemic crisis, restaurant operators all across the globe are facing unique challenges to fulfill the new consumer expectations.

Kitchen Safety 90

Kitchen Safety Food Safety Mobile Ordering Customer Experience 90

Open for Business

FEBRUARY 29, 2024

Information in this article is presented “as-is” and may not constitute the most up-to-date information. All liability with respect to actions taken or not taken based on the contents of this article is hereby expressly disclaimed.

License 78

License Certification Kitchen Safety Food Safety 78

BNG Point of Sale

DECEMBER 6, 2021

The design can be made more efficient by putting essential information at the front of the menu, keeping it on one page, and avoiding unnecessary decorations or pictures that distract from a clear purpose for each item. . The restaurant business is one of the most challenging industries to operate.

Point of Sale 52

Point of Sale POS Cash Management Front of House 52