Modern Restaurant Management
JANUARY 10, 2025
As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Design is more than aesthetics, it’s a strategic tool for enhancing guest experience, driving operational success and telling your brand’s story in an ever-competitive space.
Modern Restaurant Management
JANUARY 27, 2025
Managing staff tips in a restaurant can be a delicate balancing act. Factors to Consider When Designing a Tip Policy Team Structure : Assess how each role impacts the customer experience. a manager) to resolve disputes fairly. Tipping policies affect morale, teamwork, and the overall success of your establishment.
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Modern Restaurant Management
JANUARY 13, 2025
In a recall crisis, the media can be your greatest ally or your worst enemy – it all comes down to how you manage the message. As part of the plan, establish key roles, including a designated media spokesperson. With food recalls at a five year high , there’s (understandably!)
Modern Restaurant Management
FEBRUARY 21, 2025
To realize the safety benefits of FSMA Rule 204 traceability, restaurant managers may prioritize a commitment to work with suppliers that are leveraging GS1 Standards to enable real-time, interoperable data sharing across the entire supply chain. Consider the tools the restaurant uses to manage records.
Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast
In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Advanced inventory management. Ian will examine the best ordering practices from our clients. You will learn: Why take inventory at all? Inventory basics.
Modern Restaurant Management
NOVEMBER 7, 2024
A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. Around 33 to 40 percent of food goes to waste each year.
Modern Restaurant Management
JANUARY 22, 2025
Usually, unexpected design challenges leave owners frustrated. Unfortunately, this often results in headaches, lost revenue, and extended downtime However, 3D modeling and design technology are ushering in a much-needed revolution in managing renovations, giving a much-needed solution for simplifying the process.
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Learn how to track and reduce food waste, optimize labor costs with smart scheduling, make data-driven decisions with regular P&L reviews, and manage fixed and variable costs efficiently.
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