Modern Restaurant Management

APRIL 15, 2024

Choose the Right Questions The leading principle of good survey design is that it should be short and sweet because the length of your survey can greatly affect your response rate. Training your staff to promote your surveys effectively involves several steps: 1. Customers can be lost to boredom or quit halfway if a survey is too long.

Management 490

Management Management Loyalty Program Social Media 490

Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. It will be who you are. [] It must be the reference for your decision making. Ahh…the mission statement. Choose wisely.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Modern Restaurant Management

JULY 29, 2020

You won’t need to reference external sources if your own standards go above and beyond the requirements. Once the staff is sufficiently trained in local and brand standards and are consistently beating their sanitization “high scores”, you can consider boosting customer confidence with front-of-house dashboards.

Front of House 539

Front of House Management Management Franchising 539

Modern Restaurant Management

OCTOBER 20, 2020

Given how different this year’s winter dining experience will be, restaurants will need to train staff to execute a turnkey dining experience in yet another “new normal.” With the right combination of technology and training, you can set your staff up for success in the next phase of COVID-19 dining.

Outdoor 480

Outdoor Dine-in Training Government 480

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. Other restaurant software is specifically designed for one purpose, whether it applies to human resources (HR), payroll, accounting, loyalty programs, or employee training.

Point of Sale 491

Point of Sale Download POS Customer Experience 491

Modern Restaurant Management

FEBRUARY 8, 2024

Account for Layout and Architecture The layout and design of your restaurant are important factors to consider when hiring a specialized cleaner. Ask for references. Make sure anyone you want to hire has well-trained staff and more importantly experienced supervisors on the job site for every job.

Specials 492

Specials Operations Hiring Front of House 492

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? This was the first time that anyone actually referred to the kitchen as a great place to learn, grow, and get a foothold on a career. PLAN BETTER – TRAIN HARDER. Be Something Special – Be a Cook. CAFÉ Talks Podcast.

Back of House 473

Back of House Reference Presentation Mobile Ordering 473

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

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. Sure, the food at the Blue Gentian was good, and the servers who had been there for years were efficient, and you couldn’t beat the price for the quantity and quality offered, but what Meta was referring to was hospitality.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Culinary Cues

MAY 15, 2025

Mr. Miyagis words of wisdom referring to acceptance of patience and awareness of process as well as meaningful outcomes that can result. A win-win-win. [] RESULTS: The process is designed to yield the results that everyone expects. There are no shortcuts to the process.

Uniforms 223

Uniforms Coaching Customer Experience Restaurant Law 223

Modern Restaurant Management

MAY 19, 2020

Include any specific information in your online reservation confirmations – if guests may have to wait outside before being seated, let them know; and train staff how to respond to advance phone calls, questions or complaints. Train your staff to communicate effectively and to smile with their eyes. (It’s

Guest Recovery 474

Guest Recovery Food Safety Kitchen Safety Email Marketing 474

Culinary Cues

SEPTEMBER 1, 2023

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly? Yet, we often design restaurants with little or no consideration for acoustics.

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Modern Restaurant Management

FEBRUARY 28, 2023

One of the ways to achieve this is to utilize technology, possibly a mobile platform designed for communicating with restaurant employees – hourly workers, some temporary, who are usually all working different shifts and never at a desk. With the right technology tools in place, their expectations can be met.

Management 493

Management Management Food Safety Communication 493

Culinary Cues

MARCH 9, 2021

While the hot line may be home to the adrenaline rush and the machismo associated with a bit of suffering to accompany the excitement – the cold kitchen is a place of a methodical approach towards design and structure. PLAN BETTER – TRAIN HARDER. There can be no “utilitarian” salad in a true garde manger department. CAFÉ Talks Podcast.

Presentation 449

Presentation Fine Dining Seasonal Menu Design 449

Modern Restaurant Management

SEPTEMBER 16, 2020

When launching such a program, managers can decrease their costs and increase their chances of success by using a bin system to separate recyclables from other trash, educating staff on proper recycling procedures, and monitoring disposal practices to verify that employees are putting their training to work. Staff Training.

Recycling 383

Recycling Waste Workshop Training 383

Lavu

MAY 30, 2025

Table turnover time refers to the average amount of time it takes for a table to be occupied by different groups of guests. There are numerous ways to improve your table turnover rate, such as implementing efficient reservation systems, optimizing menu design, and training staff to handle table management effectively.

Seating 140

Seating Mobile Ordering Customer Service Customer Experience 140

Culinary Cues

DECEMBER 1, 2021

I have watched in horror as mobs break into stores and steal merchandise, terrorize employees and customers, and do so without any consideration of the harm being done, or the laws that are designed to protect. PLAN BETTER – TRAIN HARDER. We can fix this, but we cannot simply expect someone else to fix it for us. CAFÉ Talks Podcast.

Restaurant Law 93

Restaurant Law Social Media Merchandise Education 93

Modern Restaurant Management

AUGUST 19, 2020

launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. They both went through a management training program. US Foods Ghost Kitchens. US Foods Holding Corp. Peter’s two sons, Pete, Jr.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Culinary Cues

FEBRUARY 28, 2021

Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service. The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). PLAN BETTER – TRAIN HARDER.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

7 Shifts

APRIL 23, 2021

Many restaurant workers have friends in the industry that they can refer to you. It is in my firm conviction that an executive or business owner should pack a team with 51 percenters because training them in the technical aspects will then come far more easily. Just keep this mantra in mind: prioritize fit, and train for skill.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

JULY 22, 2020

A well-trained staff can help you reassure customers that you know what you’re doing while poorly prepared staff can set off alarm bells for diners who depend on a gluten-free diet to stay healthy. A binder of handwritten notes, taken during a training session, can provide an invaluable reference for line cooks and other kitchen staff.

Serving 427

Serving Food Truck Front of House Loyalty Program 427

The Eat Restaurant

MARCH 13, 2025

The importance of a restaurant referral program A well-designed referral program does more than just attract new customersit can transform loyal diners into powerful advocates, driving new business to your restaurant. Choose the type of customers you want to refer others and decide on incentives to motivate them.

Loyalty Program 78

Loyalty Program Reference Customer Experience Social Media 78

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. In addition there is also a poolside bar.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Culinary Cues

NOVEMBER 22, 2022

The music is designed to open the listener up to the performer’s life and story. Expressing this, building a team around it, and telling that story is what I refer to as that higher purpose. PLAN BETTER – TRAIN HARDER. Now, this is getting heavy, but bear in mind that it can and should be fulfilling and exciting.

Back of House 449

Back of House Transportation Café Food Order 449

7 Shifts

NOVEMBER 3, 2021

Some programs are designed to intercept the data flowing to and from a POS system, as was that case with a breach at Wendy's locations. The report also noted the use of keyloggers, which are programs designed to capture the keys struck on a keyboard. Train Staff in Best Practices.

POS 370

POS Audits Loyalty Program Information 370

Culinary Cues

JULY 14, 2023

Competition is healthy if you use it as a reference to improve. As a cook – be the person that everyone marvels at when you cut vegetables; be the person that other cooks turn to when they need their knives sharpened to razor perfection; make sure the chef always turns to you for a groundbreaking special or asks your advice on a plate design.

Cash Management 400

Cash Management Uniforms Food Supply Café 400

Culinary Cues

FEBRUARY 29, 2020

That simple grilled cheese is just another sandwich until you point out that it was first developed by Otto Rohwedder who also designed the bread slicer. After all how many times do we reference something creative as the best thing since sliced bread? PLAN BETTER – TRAIN HARDER. The story counts. [] FLAVOR FIRST.

Fine Dining 520

Fine Dining Café Customer Experience Menu 520

Modern Restaurant Management

FEBRUARY 6, 2020

The asset will be assigned a unique ID reference, which is then used as a point of reference to pull up information about the asset on the database. For equipment which is crucial to the running of the kitchen, asset tagging is the process of using physical tags to align them into a living management database. Operator Misuse.

Catering 402

Catering Equipment Customer Service Small Business 402

Modern Restaurant Management

FEBRUARY 11, 2020

Consumers’ palates are even becoming trained to differentiate quality whole leaf teas from dust and fannings, as evidenced by a healthy growth in the premium tea sector and shrinkage in low-end mass-market teas. In both North America and Europe, consumer tea festivals have been multiplying in number. What is specialty tea?

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Goliath Consulting

OCTOBER 19, 2020

DESIGN: It’s a new era of drive-thrus. Meanwhile, Chipotle is testing out new restaurant designs, and now have more than a 100 “Chipotlanes,” drive-thru stores where customers can pick up their digital orders (4). This is now the new norm, and we know that some of these changes are here to stay.

2021 339

2021 Point of Sale Food Safety Kitchen Safety 339

Modern Restaurant Management

MAY 27, 2020

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Takeout For Good.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Culinary Cues

APRIL 18, 2020

He is often referred to as a king of chefs. He is credited with training some of Europe’s most noteworthy chefs including Paul Bocuse. and wrote the incredible Boston Cooking School Cookbook (Fannie Farmer Cookbook) that is the most published reference of all time. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Hotels 433

Hotels Innovation 2002 Book 433

Culinary Cues

SEPTEMBER 9, 2023

The cook will move constantly whether it is a rush (never run) from walk-in coolers to sinks, prep tables to stations, or pivot steps within a four to six-foot designated area during service. When some refer to cooking as a young person’s game, they are referencing the physical toll that the job takes when cooks fail to condition themselves.

Article 450

Article Take-out Café Customer Service 450

Modern Restaurant Management

MAY 28, 2021

The new menu features quality ingredients, is freshly prepared items and is designed to be enjoyed alongside fresh juices and espresso beverages. Guests will also be able to order their food online in advance and pick-up their items from a designated to-go area or have it delivered. Egg Combos with choice of breakfast meats.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474

Modern Restaurant Management

SEPTEMBER 14, 2023

" This term refers to the impact that changing weather conditions, specifically in September, can have on the functioning and performance of these essential appliances. These fluctuations can take a toll on commercial ice machines, which are designed to function optimally within specific temperature ranges.

Equipment 251

Equipment Customer Service Customer Experience Supplies 251

ChowNow

JULY 17, 2024

Objectives Organizational structure Standard operating procedures (SOPs) Inventory management Staffing and Training Technology and Equipment Quality Control and Continuous Improvement Define Your Objectives Start by clearly defining the objectives of your restaurant operations plan. What do you aim to achieve?

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Culinary Cues

JANUARY 28, 2023

The coolers and storerooms will be organized, and prep sheets methodically built each day, and of course each plate of food will be designed with consistency in mind. We appreciate each other, refer to each other, respect each other, and constantly learn from each other.

Food Supply 460

Food Supply Dine-in Uniforms Presentation 460