Modern Restaurant Management

MARCH 25, 2025

GMs are used to making the final call on scheduling, hiring, P&L, and guest experience. Most will flounder without mentorship, training, and structured support. Many restaurants invest heavily in GM training but fail to continue development after MUL promotion. MUL training should explore the following: Strategic thinking.

Coaching 322

Coaching Leadership Training Management 322

7 Shifts

APRIL 23, 2021

As we start to welcome back workers, doing things as they were before isn't going to work—especially in hiring. That all begins at the hiring level. Before you can even put out a job posting make sure know exactly what you'll be hiring for. Do some planning and get a clear picture of exactly what you need to hire for.

Hiring 370

Hiring Front of House Back of House Food Safety 370

7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Culinary Cues

JULY 15, 2024

We hire and fire, increase pay, or add more staff, change restaurant menus or add convenience foods to reduce the need for qualified employees, or simply accept that poor attitudes and inconsistent product are just “the way it is.” A training investment in your people is an investment in the success of the business.

Leadership 473

Leadership Food Truck Employee Relations Training 473

Modern Restaurant Management

NOVEMBER 8, 2022

There are several reasons why new employees may be incurring more injuries: Poor hiring choices. The hiring process may be rushed, and the wrong person could be chosen for the job. Hasty hiring choices can lead to faster turnover, operational problems, and potentially more on-the-job injuries. Inadequate training.

Management 504

Management Management Food Safety Hiring 504

Modern Restaurant Management

APRIL 29, 2021

.” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. Two-thirds of new hires signing up for DailyPay.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

AUGUST 15, 2024

These expenses include money spent on recruiting, hiring, and training new staff, and lost productivity. Train Employees Training increases service speed and instills multitasking skills in employees, maximizing productivity without needing to hire additional staff.

Loyalty Program 448

Loyalty Program Hiring Point of Sale Recruiting 448

Modern Restaurant Management

MAY 9, 2025

How quickly can an operator ramp up a hand-held program and what kind of investment in dollars and training time does it involve? These devices are designed to be intuitive, built for restaurant workflows, and easy to learn so your team can be fully up to speed in a few shifts.

Outdoor 251

Outdoor Mobile Ordering Loyalty Program Fast Casual 251

Modern Restaurant Management

FEBRUARY 24, 2025

We remain more committed than ever to supporting these vital businesses—the backbone of local economies and communities—by providing training and resources to build business resilience, as well as championing and spotlighting our industry across all our platforms.”

2024 251

2024 2023 2025 Loyalty Program 251

Modern Restaurant Management

FEBRUARY 17, 2025

AI has the potential to revolutionize hiring processes, employee training, and even workforce scheduling, leading to more efficient operations and improved guest services. This level of customization not only enhances guest satisfaction but also drives customer loyalty, which is crucial in our competitive market.

Loyalty Program 221

Loyalty Program Mobile Ordering Customer Experience Customer Service 221

Modern Restaurant Management

FEBRUARY 8, 2024

Hiring a deep cleaning professional is necessary to ensure your restaurant is being optimally cleaned by a professional, but how do you know if you are hiring the right person? Here are a few things to think about that will help you hire the right specialized cleaner for your restaurant.

Specials 492

Specials Operations Hiring Front of House 492

Culinary Cues

FEBRUARY 18, 2025

Why not invest in training your baristas in the fine art of painting personal designs on the crema that encapsulates your espresso? Why not hire baristas who are fast and efficient but also personable and able to remember something about your regulars? PLAN BETTER TRAIN HARDER BE EXCEPTIONAL

Fine Dining 239

Fine Dining Small Business Customer Experience Equipment 239

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. Be knowledgeable about food allergies.

Kitchen Safety 530

Kitchen Safety Food Safety Audits Food 530

Modern Restaurant Management

JUNE 7, 2021

Restaurants should take the time to review and update all disinfection procedures as well as re-train employees on proper disinfection protocols. As business increases, there will be new hires who are not familiar with these protocols. As business increases, there will be new hires who are not familiar with these protocols.

Kitchen Safety 531

Kitchen Safety Customer Service Customer Experience Dine-in 531

Modern Restaurant Management

JUNE 9, 2023

Since these regulations can get fairly convoluted, consider hiring an expert to walk you through the necessary steps. Focus on Your Restaurant’s Design and Layout Providing your customers with the right ambiance and an atmospheric dining theme can only be possible with an aesthetic layout and an attractive environment.

License 408

License Document Hiring Fine Dining 408

Culinary Cues

MAY 5, 2021

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 473

Hotels Employee Relations Coaching Training 473

Modern Restaurant Management

APRIL 22, 2025

Train Staff Disposal Procedures Makingsure employees know what to do with trash isacriticalaspectfor any restaurant. As a manager orowner,you must train employeestobag garbage, break down recycling products and dispose of oils properly. When thishappens,you must hire a professional.

Front of House 221

Front of House Back of House Waste Recycling 221

Goliath Consulting

SEPTEMBER 24, 2024

Hiring a consultant can be one of the smartest investments you make for your restaurant, whether you’re launching a new venture or looking to revitalize an existing one. According to Toast , they should offer expertise in “restaurant concepts, operations, staffing, menu development, financial planning, design, marketing, and more.”

Hiring 195

Hiring Front of House Loyalty Program Email Marketing 195

Modern Restaurant Management

MARCH 17, 2025

The reality is unless a operation has reached a critical mass to hire specific category buyers, there isn’t bandwidth for buyers purchasing from multiple categories to dedicate to every specific market. Size The first thought may be to hire the biggest, most known buying group. So let’s take this a step further.

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

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. This is the biting question, the one that helps a young cook decide what path to take.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

OCTOBER 27, 2023

This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given. The hiring process, specifically the vetting of candidates for the position is critical. To this end, cooks know exactly what to do and are trained to execute accordingly.

Hiring 449

Hiring Training Pricing Presentation 449

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

Modern Restaurant Management

FEBRUARY 15, 2022

With a tech stack designed to create an efficient online ordering ecosystem, restaurants can feel supported by owned digital ordering channels as a means to reduce dependence on staffing to meet their guests’ needs. Difficulty in attracting and hiring employees is certainly at the crux of the labor shortage crisis.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

Modern Restaurant Management

AUGUST 26, 2024

This scenario also implies hiring couriers and handling logistics. It allows chefs, waitstaff, and managers to carry out their designated tasks within the system. They must decide whether to hire delivery drivers internally or use independent contractors. Plus, restaurants retain 100 percent of the order revenue.

Delivery 448

Delivery Online Ordering Mobile Ordering Customer Service 448

Modern Restaurant Management

JULY 5, 2022

I have worked with my clients on creating menus designed to improve service to large parties, increase food check averages and, more often than not, get that all-important second cocktail to the guest. STEP 2 – Do very focused training with the volunteers on how/when to support other employees with comps or voids.

Seating 468

Seating Training Customer Service Point of Sale 468

Modern Restaurant Management

NOVEMBER 29, 2023

From a catchy name to a one-of-a-kind menu or an Instagram-worthy interior design to a dedication to sustainability and more – all these ways and more can help your restaurant stand apart from competitors and attract clientele. You’ve recently hired an industry-respected individual to a top position.

Social Media 493

Social Media Employee Relations Food Safety Customer Service 493

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

MARCH 11, 2025

Investing in teamwork, internal training, and career development—such as structured in-house wine education—creates a sense of belonging and shared growth. One of the easiest ways to reduce hiring friction is by streamlining the application and interview process.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. Additionally, they help managers or owners determine whether they need to hire more or less staff to accommodate business needs.

Point of Sale 491

Point of Sale Download POS Customer Experience 491

Culinary Cues

OCTOBER 3, 2024

Be the problem solver in this regard and know that you are doing your part to keep everything on track. [] TRAIN AND TEACH – ALWAYS Quite possibly the most important job of the chef is to teach and train. Now that you have invested all that effort, it’s time to trust them to do the job you hired them for.

Coaching 447

Coaching Restaurant Law Training Article 447

Modern Restaurant Management

MAY 1, 2023

Malware attacks : Malware is a type of software that is designed to damage or disrupt computer systems. With cyber liability insurance, the costs of hiring attorneys and other legal expenses can be covered. Cybercriminals may use malware to steal sensitive information, encrypt files, or take control of restaurant systems.

Insurance 508

Insurance Employee Relations Email Marketing Customer Experience 508

Modern Restaurant Management

AUGUST 14, 2024

Here’s the scene of a restaurant using third-party delivery… Dine-in customers walk into the smell of delicious food, but the atmosphere feels more like a busy train station than a place to eat. Drivers line up in this designated zone, ready to take the next available order.

Delivery 449

Delivery Food Order Customer Experience Dine-in 449

The Rail

APRIL 14, 2025

Investing in professional branding that is, in graphic design, website improvements, and promotional materials helps to establish brand identity and builds credibility. Hiring and Training Employees for Business Growth Effective scaling of operations calls on a qualified and committed workforce.

Small Business 130

Small Business Cash Management Social Media Consumer Goods 130

Modern Restaurant Management

AUGUST 11, 2020

Only licensed electricians, repairmen and other contractors are hired. Emergency lighting and signage with designated exits. Employees are trained in Fire Safety Procedures. Age of all electronic equipment is noted and they are replaced on time. Restaurant fire safety. Adequate fire safety equipment throughout the restaurant.

Food Safety 553

Food Safety Equipment Food Supply Audits 553

7 Shifts

AUGUST 18, 2024

Hiring a Strong Team You'll need a manager, bartenders, waiters, and security. Find these candidates by hiring slowly: Use platforms like Poached Jobs and AllBartenders.com and ask for referrals by reaching out to family, friends, business partners, and other connections in the hospitality industry.

Bar 370

Bar License Email Marketing Customer Service 370

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 484

Menu Seasonal Menu Front of House Reference 484

Culinary Cues

MARCH 15, 2021

The businesses that will hire your students need to be vested in your effort – this is how success is defined. If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? PLAN BETTER –TRAIN HARDER. LACK OF REALISM.

Education 587

Education Food Supply Communication Training 587