Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. Define the one or two KPIs most critical for your top growth goals.

Leadership 199

Leadership Small Business Cash Management Customer Experience 199

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

7 Shifts

APRIL 21, 2023

While he had work experience as an account executive in India, he had to start fresh once he moved to the US. By being reliable and great with customers, Bhushan moved up to assistant manager and then store manager. In that leadership position, he created classes for managers on skills like leadership and cost control.

Leadership 195

Leadership Training Front of House Customer Experience 195

Embrace the Suck

MAY 24, 2023

We're curators of memorable experiences for others. Step 3: Scout for Personality, Not Just Skills During the hiring process, we sometimes over-emphasize experience while undervaluing the importance of personality. While you may already be promoting to your customers, it's equally significant to advertise to your prospective staff.

Recruiting 327

Recruiting Coaching Hiring Customer Experience 327

Modern Restaurant Management

FEBRUARY 23, 2021

Through financial recessions, terrorist attacks, global pandemics, and just the typical challenges we face in the course of daily business, there are many leadership lessons to be learned. Focus on creating extraordinary experiences that raise the bar in your community. Here are five I’ve come back to again and again. Get Better.

Leadership 166

Leadership 2002 Airlines 2001 166

Modern Restaurant Management

FEBRUARY 9, 2024

Yet, there remains one area ripe for innovative change: engaging communication for all stakeholders (and no, I’m not talking about customer-facing menu boards, point-of-purchase advertisements, drive-through displays, or slick commercials). However, most companies’ communication efforts stop there.

Communication 183

Communication Franchise Franchising Leadership 183

Modern Restaurant Management

MARCH 27, 2024

In his new book, Scott Greenberg provides an inspiring, practical framework for management to explore their biases, habits, and leadership styles while learning how to refine the way they manage so they can more effectively recruit, retain, and motivate their hourly teams. Train them to look beyond the rude behavior and “find the need.”

Coaching 106

Coaching Franchise Franchising Leadership 106

7 Shifts

FEBRUARY 7, 2024

Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). Other QSR brands, including Taco Bell, McDonald’s, and Wendy’s, are all experimenting with digital-first or digital-only restaurants as well. But that was the 90s.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Food Business

JANUARY 28, 2019

In particular we’re going to focus on Servant Leadership. This restaurant is filled with customers. Consider servant leadership as one of your traits as an owner to invite guests and better staff to work with you. Before we start on that, here’s reminder on servant leadership. the customer experience can always improve.

Leadership 100

Leadership Customer Service Book Customer Experience 100

Culinary Cues

AUGUST 31, 2020

In all cases, there will be a re-shuffling of priorities driving changes to the profile of the “best candidate” for the leadership position in the kitchen. This is where you need to be. [] POWER vs. LEADERSHIP. “I This is what brings a team together and firing on all cylinders. [] LACK OF TRAINING.

Leadership 398

Leadership Point of Sale Training Coaching 398

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. This goes far beyond training during the first week.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

DECEMBER 30, 2019

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Engage them and they will become your ambassadors.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

7 Shifts

MAY 17, 2022

Even before the pandemic hit, there's been a growing feeling that the restaurant industry has to do better when it comes to employee experience. It's your core values, systems, behaviors, and everything that goes into the employee experience. And by extension, the guest experience. We're seeing a culture shift. Picture this.

Insurance 370

Insurance Leadership Customer Experience Sports 370

7 Shifts

JULY 24, 2020

That’s why we’ve selected 3 books that focus on people—customers and staff. Topics: Hospitality; hiring and training staff; building workplace culture. ?? Setting the Table focuses on Meyer’s philosophy of Enlightened Hospitality , which revolves around relationships and respect—between both staff and customers. Goodreads: 4.23

Book 370

Book Management Management Restaurant Law 370

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 112

Training Café Kitchen Safety Back of House 112

7 Shifts

JANUARY 10, 2024

These systems offer a unified solution for sales, inventory, and customer management. In some ways, this is the best of both worlds: Customers can enjoy the user-friendly POS experience while management relies on a more robust system for the staff and back office operations. But tips are logistically complicated.

Management 195

Management Management Point of Sale POS 195

7 Shifts

JANUARY 10, 2024

These systems offer a unified solution for sales, inventory, and customer management. In some ways, this is the best of both worlds: Customers can enjoy the user-friendly POS experience while management relies on a more robust system for the staff and back office operations. But tips are logistically complicated.

Management 195

Management Management Point of Sale POS 195

Culinary Cues

JUNE 1, 2020

This is when leadership is most needed. Leadership is always important, but seems to be in critical need when we are in time of crisis. This is when people turn to either those with the title or those with a history of leadership. Leadership, real leadership comes from four actions: * What we hear. What we learn.

Leadership 61

Leadership Supplies Guest Recovery Small Business 61

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience. Proven experience in a management or supervisory role.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. Your next step is to signal to your staff (and customers) what you stand for. Set core values.

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

JUNE 1, 2022

Topics from the 2022 agenda included marketing with limited resources, finding the middle ground between franchisors and franchisees , and taking control of your customer data. Topics: Mentorship, Culinary Training, Women in Hospitality. Restaurant Leadership Conference. Website: Restaurant Leadership Conference.

2022 195

2022 Fast Casual Website Management Workshop 195

Modern Restaurant Management

JUNE 25, 2020

As the fight against COVID-19 continues, more of those same restaurants have started considering—and even implementing—new plans for welcoming employees and customers back for in-person dining. As your restaurant puts the finishing touches on employee training, now is the time to set hygiene expectations.

Employee Relations 216

Employee Relations Customer Experience Communication Training 216

Culinary Cues

AUGUST 21, 2023

It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. The entire experience was elevated and so were prices. People traveled cross country to experience these chef extravaganzas. Some partnered to this end, while others struggled or closed.

Back of House 390

Back of House Food Supply Government Dine-in 390

Gecko Hospitality

MARCH 10, 2023

While some advantages in leadership ability may come naturally to certain individuals, many of the most crucial skills and talents are developed through education and experience. In an ever shifting landscape, successful leadership is key to finding answers among uncertainty. Costs for a leadership coach can vary.

Hospitality 94

Hospitality Leadership Coaching Seminar 94

Xtra Chef

OCTOBER 21, 2020

You’re experts in building culture for customers, but what about for your own employees? I was fortunate to experience the benefits of culture-building several times during my career in hospitality. All of this depends on leadership that understands it’s their #1 priority to create and manage the precious commodity of culture.

Coaching 133

Coaching Leadership Website Management Download 133

7 Shifts

APRIL 3, 2023

The primary experiences that industry participants shared were focused around mental health: 87% burnout, 84% anxiety, 77% depression, and 63% disordered eating. When community care and leadership accountability exist, systemic change is possible. This is compounded by oppression and inequity that affects us industry-wide.

Food Safety 195

Food Safety Education Communication Hospitality 195

7 Shifts

MARCH 29, 2023

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. I think there's been a very big change in landscape of how we're recruiting and how purpose-driven restaurants need to be versus just selling an experience.”

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

7 Shifts

JULY 12, 2023

You're classically trained. So in that, I was granted and was honored to be a part of the Women's Entrepreneurial Leadership Program for James Beard. We need to be conscious and then Conscious Leadership. If you have a disgruntled customer and he's cussing people out, how do you deal with that person? I start from there.

Front of House 370

Front of House Back of House Take-out Book 370

Culinary Cues

MAY 31, 2021

This cook or chef may be responsible for nourishing troops in training at one of the bases across the country or overseas, or possibly work out of a field kitchen in the middle of a combat zone with the constant fear of attack to accompany the demands of the job. Chef Travis Smith served in culinary leadership roles for the U.S.

Fine Dining 319

Fine Dining Training Customer Service Serving 319

7 Shifts

JUNE 8, 2020

As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. From staff to customers to suppliers, I was able to foster so many relationships on a daily basis.”

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Ken Burgin

FEBRUARY 13, 2024

They will be interested in get a sense of the team’s spirit, leadership style, and the overall atmosphere of the kitchen. Chefs may wish to know how much freedom they have to contribute ideas, experiment with dishes, and have a say in menu development. What training and induction processes are in place for new staff?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Hot Schedules

AUGUST 10, 2021

Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations. While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff. Certificate.

Food Safety 148

Food Safety Certification Food Employee Relations 148

7 Shifts

AUGUST 10, 2020

If you answer to question #1 is yes, and question #2 is no, you’re not embodying the behaviors you expect from your staff, who in turn interact with your customers. Modeling appropriate leadership and behavior can start with something as simple as a tidy back office. Don’t have the budget for any filing products?

Document 351

Document Restaurant Law Book Point of Sale 351

7 Shifts

OCTOBER 2, 2019

There are certainly skills that will help you keep your staff engaged and your restaurant running smoothly, but some of what you need to know can only come from experience. Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. Let’s review what those are.

Management 285

Management Management Communication Back of House 285

Hot Schedules

SEPTEMBER 8, 2021

To get new workers — whether part- or full-time — up to full efficiency, department heads and team leaders need to devote proper time and resources to train. If employees are improperly trained and expected to take on more responsibilities than normal, you can expect burnout and increased turnover. b3lineicon|b3icon-wallet|?|Wallet.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Culinary Cues

JANUARY 12, 2021

This ritual was so important to the Balsam’s Experience. Chef Phil will be missed, but his legacy will live on – a legacy of giving back, of teaching the next generation, of insisting on standards of excellence, setting the stage in kitchens for professional conduct, and customer service above all else. PLAN BETTER – TRAIN HARDER.

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

Restaurant Technology Guys

AUGUST 22, 2022

Join Jeremy and Paytronix CEO Andrew Robbins where they talk about customer loyalty, how it goes well beyond rewards programs, and why many restaurants still have a hard time today creating personalized experiences for guests. A formally trained Continue Reading. Andrew Robbins is the CEO of Paytronix Systems, Inc. The post 153.

Technology 84

Technology Loyalty Program Leadership Customer Experience 84