Modern Restaurant Management

FEBRUARY 21, 2025

When restaurants receive food that has a journey from “farm-to-fork” fully documented with reliable supply chain data, that operator is better equipped to act quickly in a crisis. Resources and training materials are available to make this process easier and ensure everyone is aligned.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Modern Restaurant Management

MAY 14, 2025

Mental Health Support Offer resources and support for employees’ mental health, such as employee assistance programs (EAPs), counseling services,andmindfulness training. Encourage open communication about mental health issues and provide training for managers on how to support employees who may be struggling.

Serving 373

Serving Workshop Education Training 373

Modern Restaurant Management

NOVEMBER 12, 2024

For this reason, restaurants must make severe weather preparedness a key component of their operation strategy and staff training. Designing an Effective Emergency Plan with Shelter and Evacuation Routes Having a solid emergency plan is the most important part of severe weather preparedness for restaurants.

Training 473

Training Communication 2025 2024 473

Modern Restaurant Management

JANUARY 23, 2025

Energy-saving practices, such as shutting down non-essential equipment during off-hours or scheduling regular maintenance, can significantly cut energy costs. Designate experienced staff to mentor new hires, handle onboarding, or run training sessions. Employees will also gain skills that will directly improve the business.

Operations 395

Operations Workshop Sustainability Inventory 395

Culinary Cues

JUNE 26, 2021

Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy. Chefs” want to create kitchens that work, spaces that are designed to correct the numerous problems that were previously faced in poorly designed kitchens.

Design 446

Design Fine Dining Uniforms Waste 446

EATER

OCTOBER 15, 2024

Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting. Though the restaurant still uses one gas range, Lyall said they run it just two to three times a week and designed their menus to do without it. More Energy Guzzlers Cooking equipment is just one facet of restaurant energy use.

Compost 288

Compost Food Equipment Waste 288

Modern Restaurant Management

NOVEMBER 14, 2024

This includes frequent cleaning of high-touch surfaces (as mentioned earlier), using effective disinfectants, and training staff on proper hygiene practices. Investing in restaurant equipment cleaning solutions can also help to streamline the cleaning process and ensure that equipment is thoroughly sanitized.

Equipment 419

Equipment Presentation Training Technology 419

Modern Restaurant Management

NOVEMBER 14, 2024

These agents are intelligent conversational digital hosts , designed to interact with customers over the phone (or via text), providing a seamless experience that mimics human conversation. Every business has its own general information, menu, operating hours, dress code, brand messaging, and so on that is required to train an agent.

Reservations 448

Reservations Online Ordering Loyalty Program Book 448

Modern Restaurant Management

JANUARY 20, 2025

But behind the friendly smiles and occasional free merch is a strategy designed to make them as much money as possible. It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. On top of that, I upgraded all my beverage coolers and dispensing equipment at no cost.

Operations 418

Operations Beverage Point of Sale Pricing 418

Modern Restaurant Management

APRIL 9, 2025

Maintaining brand consistency : It is essential to ensure that franchisees adhere to operational systems and complete training programs to avoid inconsistencies across the brand. Furthermore, the real estate, design and marketing support we offer enhances our capabilities as an ideal franchisor.

Franchise 221

Franchise Franchising Loyalty Program Training 221

Modern Restaurant Management

DECEMBER 5, 2024

Staff should be trained to avoid breakage during cleaning and serving, and establishments that use bussers versus tray service may opt for more durable glassware. The intricate designs and varying shapes and colors of specialty glasses offer opportunities for innovation in presentation that brings creative drink concepts to life.

Fine Dining 405

Fine Dining Seasonal Menu Consumer Goods Presentation 405

Modern Restaurant Management

NOVEMBER 19, 2024

The key to achieving this is proper staff training, adopting and leveraging technology to enhance the dining experience and manage operations, as well as cultivating a personalized experience and welcoming environment for all solo diners. Cultivating a Personalized Experience and Welcoming Environment Casual dining or fine dining?

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Culinary Cues

MAY 12, 2025

Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Cooking should be fun and designed to make all involved happy. Fifteen-hour workdays, no time for anything but the pursuit of excellence. Be the benchmark of excellence for others to admire and try to emulate.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348

Modern Restaurant Management

JANUARY 27, 2022

Commit to ongoing training. All workers must be trained in food safety, not just upon hiring, but throughout their tenure. Use tech tools to provide regular training and send small “chunks” of information right to employees’ phones. Check all equipment. Ensure that every employee adheres to these rules.

Kitchen Safety 530

Kitchen Safety Food Safety Audits Food 530

Culinary Cues

FEBRUARY 18, 2025

You have all the right equipment and purchase your beans from a reputable one-stop wholesaler who carries a complete line of product for restaurants from cryovac strip loins and 109 ribs to dry goods, paper supplies, small restaurant equipment, and yes coffee. PLAN BETTER TRAIN HARDER BE EXCEPTIONAL

Fine Dining 238

Fine Dining Small Business Customer Experience Equipment 238

Modern Restaurant Management

AUGUST 11, 2020

Overloading – There’s a lot of equipment and lighting which can overload the electrical systems and fixtures. Damaged Equipment – Most hazards which are infrequent or momentary can damage your equipment over time. Equipment testing. Routine inspection and testing of all electronic equipment.

Food Safety 553

Food Safety Equipment Food Supply Audits 553

Restaurant Business

MARCH 29, 2024

Whether operators are having trouble finding trained employees or are facing difficulty with retention, the outcome is the same—stressed workers in the back of house, restaurants running on a skeleton crew and potential service interruptions as staff is spread too thin. Saving time and labor can be easy—operators just need a bit of strategy.

Equipment 274

Equipment Back of House Customer Service Operations 274

Modern Restaurant Management

APRIL 9, 2025

Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. What are some key trends you expect to affect the franchise landscape this year and in years ahead?

Loyalty Program 251

Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

OCTOBER 16, 2024

Educate Staff on Fraud Awareness Train staff to recognize and respond to signs of fraud, both in online transactions and in the restaurant itself. How can operators train staff to be cognizant of fraud? What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5 million restaurants in the U.S.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

JANUARY 9, 2025

Infrared Solutions Infrared heaters are among the most popular electric heating solutions in challenging environments as they are designed to provide comfort and warmth no matter what the forecast brings. Finally, train your staff on safe operation to ensure your new electric heating system runs efficiently and reliably throughout the season.

Outdoor 386

Outdoor Brewery Seating Small Business 386

Modern Restaurant Management

OCTOBER 20, 2020

Managing high turnover , training new hires, and maintaining morale are known issues in food service. Moving to an entirely new model, designed with employees at the center, is a true opportunity for restaurants to flip the script. Proper break space and a place to study, train, or eat. Bulk-order fresh and local foods.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

MAY 21, 2021

It’s no wonder that restaurant franchising is so popular — franchisees buy into a proven business model with built-in branding, training and production methods, and (hopefully) a solid customer base. Contracts/leases for equipment and services. Franchisor Support. Contract/lease for the space. Contract with the architect.

Franchise 508

Franchise Franchising Tip Distribution Design 508

Culinary Cues

MAY 13, 2023

A well-designed program will instill an understanding of discipline, the foundations of cooking, passion, structure, the how and why of cooking, and the professionalism that will help to define the type of chef you may become. So where will you get exposure to much, if not all of that?

Hotels 505

Hotels Point of Sale Cash Management Training 505

The Rail

NOVEMBER 1, 2024

By Lindsay Lawrence, Contributor Relocating a restaurant is no small feat, as it involves managing the transportation of kitchen equipment, reestablishing the space’s atmosphere, and ensuring minimal disruption to your business. These features help restaurant owners and interior designers draft layouts and experiment with configurations.

Innovation 130

Innovation Transportation Loyalty Program Social Media 130

Modern Restaurant Management

SEPTEMBER 8, 2023

Trust is built when company leaders demonstrate a strong commitment to food safety and provide the necessary resources – including training, tools, equipment, and support – to ensure compliance with regulations and best practices. Build Trust One of the foundational pillars of a robust food safety culture is trust.

Food Safety 520

Food Safety Allergens Food Loyalty Program 520

Modern Restaurant Management

MAY 28, 2025

How should operators train their staff to look for signs of fraud? It's no surprise that technology designed to help everyday users work faster also has very applicable use cases for bad actors looking to make their schemes more legitimate and convincing. Today, GenAI continues to be a fantastic fraud accelerator.

Employee Relations 251

Employee Relations Beverage Food Order Customer Service 251

Modern Restaurant Management

NOVEMBER 25, 2020

As restaurants have been gradually permitted to reopen, they have new regulations to follow, including restricted onsite capacity, strict cleaning and disinfecting protocols, social distancing rules, and mandatory use of personal protective equipment (PPE). Prioritize Training. and emergency personnel (e.g.,

Food Safety 553

Food Safety Social Media Food Order Audits 553

Modern Restaurant Management

FEBRUARY 18, 2025

While rewarding at times, it often feels like a never stopping freight train of challenges that only you can overcome. Even the menu I created was designed to be simple so that a future, less experienced owner would never have to be under the thumb of a high-end, temperamental chef. This business is mentally draining.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

JUNE 5, 2024

Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs. What were any design challenges? Michael Klauber worked with world-renowned kitchen designer Jimi Yui, of Yui Design. who designed the Green Orchid Restaurant kitchen.

Certification 474

Certification Sustainability Design Seasonal Menu 474

The Rail

JUNE 11, 2025

This guide is designed to help you navigate the complexities of opening your second restaurant location. From planning the move to training new staff and maintaining quality across locations, you’ll find valuable tips to help ensure your expansion is a success. Hire and Train the Right Team Staff can make or break your new restaurant.

Management 147

Management Management Equipment Hiring 147

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. PLAN BETTER – TRAIN HARDER. Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way.

Menu 482

Menu Seasonal Menu Front of House Café 482

Modern Restaurant Management

JUNE 26, 2024

Anything that helps with labor, like back-of-house training solutions that simplify and make employee training easier, is important. Many QSR franchises are operating with legacy equipment that can't keep pace with customer expectations or facilitate a seamless employee experience.

Seating 437

Seating Mobile Ordering Point of Sale Customer Experience 437

Modern Restaurant Management

OCTOBER 10, 2024

They want education that fits into their busy lives and equips them with transferable skills that they can apply in their roles. Effective communication courses help employees interact professionally with customers and colleagues, while conflict management training equips them to handle challenging situations gracefully.

Education 221

Education Loyalty Program Leadership Fast Casual 221

7 Shifts

OCTOBER 28, 2024

Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar. Train your staff to follow these portion control standards and regularly monitor their performance. Aside from price, menu engineering also involves looking into its design.

Merchandise 195

Merchandise Point of Sale Seasonal Menu Bar 195

Modern Restaurant Management

MARCH 13, 2025

In 1995, ICE Chairman and CEO Rick Smilow acquired the school and expanded its offerings, adding new courses of study, creating specially-designed facilities, expanding geographically and regularly updating the curriculum to reflect the ever-evolving culinary industry. As for induction cooking, that's an easy answer.

Education 251

Education 2000 Sustainability 2015 251

Modern Restaurant Management

APRIL 8, 2020

Now is the time to get ahead and make sure you are equipped to adequately address what customers will likely be worried about most: restaurant cleanliness and sanitation. Providers like AgION and Microban offer a wide variety of antimicrobial products for equipment used at large in the restaurant industry, such as ovens and HVAC systems.

White Paper 531

White Paper Seating Employee Relations Back of House 531

Modern Restaurant Management

APRIL 27, 2020

. “By combining this guidance with a restaurant’s existing policies gleaned from the FDA Food Code, ServSafe training, and recommendations from local health officials, they can help secure a safe opening,” said Sherman Brown, executive vice president, training and certification. Employee health.

Food Safety 578

Food Safety Document Guest Recovery Download 578