Modern Restaurant Management

APRIL 7, 2020

Communication styles have never been as important to our employees and customers during this unprecedented time. Over the last month we've seen companies take on different communication strategies in a day-by-day changing marketplace. No evident change in marketing or communication strategy. No communication.

Communication 362

Communication Social Media Email Marketing Franchising 362

Modern Restaurant Management

SEPTEMBER 24, 2024

. "In my life, I had not experienced the kind of leadership at work that I wanted to emulate, so I had to ask myself what my values were and try to build my company around them," Wade stated. "I ” “Maybe we could break out into groups and brainstorm for a bit?” “I have a family BBQ I want to make.”

Communication 437

Communication Point of Sale Book Customer Experience 437

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

Modern Restaurant Management

OCTOBER 10, 2024

However, to truly attract and retain top talent, you’ll need more than a traditional approach to stand out in a competitive market. In the restaurant industry, an education program should emphasize the development of durable skills such as leadership, communication, and problem-solving.

Education 221

Education Loyalty Program Leadership Customer Service 221

Modern Restaurant Management

AUGUST 3, 2022

Coming out of some trying times, we’ve been able to open two new locations in the past year, taking us to seven total as we celebrate 10 years in business. Communication. This means considering how often to convey messages and check in with your team, along with the best channels for facilitating that communication.

Communication 508

Communication Leadership Food Supply Back of House 508

Modern Restaurant Management

MARCH 12, 2021

For starters, today’s restaurant worker prefers an employer who takes a progressive approach to technology. Giving workers mobile communication tools increases retention in several ways: Empowers workers by giving them access to real-time communication to help them perform their jobs better. Guest loyalty pays off.

Mobile Ordering 493

Mobile Ordering Front of House Communication Online Ordering 493

7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Ideally, operators want new employees to be deployed in 12 days , while 55% of restaurant employees admitted they want shorter training periods that take only one to two weeks.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

Modern Restaurant Management

NOVEMBER 29, 2022

It might be a simple miscommunication, where the person taking the order misheard the customer’s special request. Maybe there was a breakdown in communication somewhere along the internal meal preparation process. Customers expect to get what they ordered when they visit (or get take-out from) restaurants.

Ordering 562

Ordering Employee Relations Online Ordering Customer Service 562

Modern Restaurant Management

DECEMBER 22, 2020

No matter how important and innovative your initiative, new product or new process will be toward saving jobs or support across the industry or community, you must communicate your purpose effectively to be successful and become a recipient of well-deserved grant money. Below are three tips to help you win a grant award.

Employee Relations 547

Employee Relations Small Business Leadership Food Supply 547

Modern Restaurant Management

AUGUST 27, 2020

Stories like ours played out in restaurants across the country over the next few weeks. Our leadership team quickly realized if we wanted our staff to trust us during such an uncertain situation, we had to increase our transparency. We must look to rebuild with a greater focus on diversity, particularly in leadership roles.

Tip Distribution 535

Tip Distribution Front of House Leadership Restaurant Law 535

Modern Restaurant Management

MARCH 3, 2025

For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. The work doesn’t stop with launch though.

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

Modern Restaurant Management

OCTOBER 8, 2024

The culmination of those traits, from empathy and leadership to creativity and problem-solving, gives your culture personality and a unique life of its own, which keeps customers feeling valued and employees engaged—and them all coming back for more. Look at Chick-fil-A or In-N-Out Burger, often regarded as the restaurant gold standard.

Hiring 419

Hiring Cash Management Customer Service Leadership 419

Modern Restaurant Management

AUGUST 3, 2022

Coming out of some trying times, we’ve been able to open two new locations in the past year, taking us to seven total as we celebrate 10 years in business. Communication. This means considering how often to convey messages and check in with your team, along with the best channels for facilitating that communication.

Communication 419

Communication Leadership Food Supply Back of House 419

Modern Restaurant Management

NOVEMBER 6, 2020

It’s a lot to take on. Additionally, good managers are constantly taking feedback and working to improve themselves. Leadership skills are another valuable quality in a successful manager. For example, they may be trying to work while their kids are out of school with no daycare lined up.

Management 391

Management Management Leadership Communication 391

Modern Restaurant Management

MARCH 1, 2022

Restaurant operators could define a structured talent development program that guides high potential employees through a progressive blended learning program, laying out a logical career path and fueling their growth. When learning meets the learner where they are, the concept of continuous learning and development really takes effect.

Front of House 576

Front of House Loyalty Program Back of House Training 576

Embrace the Suck

MAY 14, 2023

As such, it's a tragedy when these establishments falter, collapse, or disappear, not due to a lack of talent, vision, or culinary prowess but because of a deficiency in leadership. I've distilled this undeniable truth: The success or failure of any restaurant is invariably linked to the quality of its leadership.

Leadership 221

Leadership Customer Service Customer Experience Website Management 221

Culinary Cues

MARCH 23, 2020

If we push aside much of the chatter and get down to the necessities in life that are food, shelter, clothing, health, family, communication and trust that rise to the top of the priority list. And, by all means – call out those healthy individuals who ignore the shelter in place directives and in doing so endanger all of us in the process.

Communication 336

Communication Healthcare Food Food Safety 336

7 Shifts

DECEMBER 16, 2022

And a great team can only thrive under outstanding leadership. their leadership sees team management as their greatest responsibility. started out scheduling like many restaurants do—on Excel spreadsheets. takes advantage of 7shifts' integration with ADP Workforce Now. Communication and team engagement.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Pellegrini, Jr. president of PK Boston.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

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). Situational Leadership. A flexible leadership style is crucial in this current environment.

Leadership 348

Leadership Employee Relations Front of House Communication 348

Modern Restaurant Management

JUNE 20, 2022

Consider investing in online courses, mentoring, or letting employees take on new responsibilities. For example, maybe an employee wants to test out delivery driving or move into managing technology. For example, maybe an employee wants to test out delivery driving or move into managing technology. Simplify Daily Stressors.

Small Business 546

Small Business Social Media Hiring Leadership 546

Modern Restaurant Management

DECEMBER 29, 2021

Savvy entrepreneurs understand that PR practitioners specialize in communication and have strong relationships with journalists and news outlets by continuously providing valuable content and sources for various news cycles. Earned media takes time, but it will provide a much greater return on investments than advertorials and paid media.

Communication 553

Communication Leadership Article 2022 553

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

Culinary Cues

AUGUST 14, 2020

Study and watch – these are the characteristics of businesses that are supported by loyal customers, able to attract great people, viewed as wonderful places to work, and willing to share the responsibilities of leadership. Small, personal and people first always shines above large and business first. Bigger isn’t always better.

Small Business 447

Small Business Leadership Customer Service Café 447

7 Shifts

AUGUST 2, 2022

From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered. Don't have time to check out their full chat? And quickly calling out bad ones. “.Every Core values communicate culture. Core values communicate culture. And it all comes down to servant leadership.

Leadership 370

Leadership Webinar Hiring Training 370

7 Shifts

MARCH 23, 2022

But after an expensive and drawn-out onboarding process—they found themselves facing the same issues with another bill to pay. And the team was able to roll out 7shifts quickly. With their original methods of scheduling, communication among staff and management was disconnected. The solution was simple: scheduling software.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. Unless that chef is a partner there is a high probability that he or she will leave at some point and take the restaurants positive reputation along for the ride.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Modern Restaurant Management

MARCH 11, 2025

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. But at their core, they will always be about community, culture, and comfort.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

SEPTEMBER 13, 2023

The importance of (and need for) managers’ frontline leadership spans both back-of-house and front-of-house, extending from the kitchen when cooks need help to the dining room handling guests’ needs. For managers, empathy and soft skills are key to helping problem-solve solutions to whatever situation arises.

Management 476

Management Management Coaching Front of House 476

Modern Restaurant Management

OCTOBER 19, 2020

As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out. The combination of stay-at-home orders, ongoing COVID restrictions, spikes in COVID numbers, and consumer fear about the risks of dining out are significantly impacting the restaurant industry.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

EATER

MARCH 27, 2025

A study was commissioned by Eaters editorial leadership, with surveys from Bastion Agency. population that dined out at least once in the past month, hoping to better understand how Americans are approaching dining out in this new era. The Vox Media Insights and Research team surveyed over 2,000 U.S.

Social Media 225

Social Media Fine Dining Online Ordering Dine-in 225

Modern Restaurant Management

FEBRUARY 26, 2021

As a chef, I always tell people that if your station is clean and organized, your output will be more efficient, this also goes for your headspace and mental health as well – if you take care of your mind, you will be a happier and healthier person.” ” For him, communication is key. Moore Photography.

Employee Relations 450

Employee Relations Healthcare Insurance Communication 450

Culinary Cues

SEPTEMBER 14, 2019

There is so much to learn about food, service, operating a business, people and traditions, and leadership. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day. Time, finances, and business volume will always threaten your standards of excellence – don’t take the bait!

Front of House 322

Front of House Communication Back of House Reference 322

The Rail

JANUARY 3, 2025

Food preparation : How to take raw ingredients and turn them into food that is safe to eat and ready to consume. In the hustle and bustle of a busy service, staff need to work harmoniously and communicate effectively to keep operations running smoothly. Spread out sessions over the year to prevent overwhelming your team.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Culinary Cues

DECEMBER 12, 2021

The chef must also appreciate marketing, the importance of social media, human resource management, business law, and how to be an effective communicator. Now – down to the attributes of a cook for the ages – the cook who stands out as timeless and always to be admired and followed. This is paramount!

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

The Rail

JUNE 11, 2025

Opening a Second Restaurant: Evaluate Readiness Before Expanding Before diving into logistics, take a step back and assess if your current restaurant is truly ready for expansion. A well-thought-out timeline will help prevent delays and overspending. Be realistic about how long things take — permitting, for example, can be slow.

Management 147

Management Management Equipment Hiring 147