The Restaurant Times

MARCH 31, 2022

If you plan to start a casual dining restaurant in Bahrain, it is a great time to make it a reality. A casual dining restaurant offers a fun-filled calming atmosphere and delicious food in a nominal price range. Opening A Casual Dining Restaurant In Bahrain. It must suit the tastes of both – locals and tourists. . companies. .

Casual 52

Casual Dine-in Tourism License 52

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Modern Restaurant Management

DECEMBER 5, 2022

As customer preferences have shifted toward dine-in experiences, increasing visits by 38 percent in Q1 alone, they are now looking for restaurants to provide the same level of convenience they’ve grown accustomed to with mobile ordering experiences. Fast forward to 2022, and the attitude has changed drastically.

Loyalty Program 224

Loyalty Program Mobile Ordering Employee Relations Customer Experience 224

Culinary Cues

JULY 23, 2022

I have known him as student, employee, and friend for many years, I even attended his wedding. In fact, the majority of weddings that I have had the pleasure to attend have been for former students, employees, and food related friends. He just wanted to catch up and share what was going on in his life.

Employee Relations 373

Employee Relations Workshop Events Social Media 373

Culinary Cues

FEBRUARY 16, 2021

This past year has been excruciatingly brutal on restaurants that simply haven’t been able to weather this relentless storm of pandemic related restrictions and consumer concerns. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.

Fine Dining 433

Fine Dining Employee Relations Front of House Small Business 433

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. Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees.

Employee Relations 217

Employee Relations Customer Experience Communication Training 217

7 Shifts

DECEMBER 13, 2021

of employees rated sanitation efforts of ultra-high importance, with an average score of 4.1 Employees aren't satisfied with their current wages. Nearly half of all restaurant employees are hovering in the range of $11-15/hour (45.8%). 73% of those employees still receive tips. Employees want schedule flexibility.

Employee Relations 370

Employee Relations Communication Hospitality 2022 370

Culinary Cues

NOVEMBER 17, 2020

The strict alignment to table stations, training, development of a wine list that complements the food menu, and the smooth oversight of intense chaos so that it seems to be controlled rests on the shoulders of the dining room or restaurant manager. Independence in a manufacturing model that defies logic.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

7 Shifts

JUNE 4, 2021

Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. Employee turnover rate. For fine dining, around 30 percent. For fine dining, around 30 percent. Labor cost includes all labor-related categories: Employees, both hourly wages and salaries.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

NOVEMBER 17, 2021

Typical Employee Payout Methods. How Outdated Pay Cycles Negatively Affect Employees. But waiting two weeks to access pay can stretch employees thin, forcing them to use financially damaging payday loans or traditional lines of credit to get by. It's a perk 4 out of 5 workers want. Table of Contents. On-demand Pay. Monthly Pay.

Cash Management 370

Cash Management Employee Relations Hospitality Innovation 370

Modern Restaurant Management

JANUARY 26, 2023

Other supply chain related events, which spanned from restaurant equipment (creating issues for restaurant development and timing) to the Avian flu/eggflation issues, also negatively impacted the industry. What were major challenges for them? In 2021, restaurants saw a rebound, leading many to approach 2022 with rose colored glasses.

2023 188

2023 Franchise Franchising Employee Relations 188

Culinary Cues

APRIL 23, 2022

Now that I have your attention and you are back in your chair, let me explain. The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant. So, if the cost of goods is not the chef’s responsibility, then where does the buck stop? First in, first out.

Food 381

Food Seasonal Menu Waste Point of Sale 381

7 Shifts

DECEMBER 16, 2021

To account for a large increase in permanent, pandemic-related closures, we only analyzed restaurants that have remained open from 2019 through 2021. To account for a large increase in permanent, pandemic-related closures, we only analyzed restaurants that have remained open from 2019 through 2021. The Impact of the Labor Shortage.

Front of House 195

Front of House Back of House 2019 Employee Relations 195

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. Read the first part, here. For the second part, click here.

2024 214

2024 Loyalty Program Cash Management Customer Experience 214

Modern Restaurant Management

SEPTEMBER 22, 2021

If you’re planning on starting a restaurant, you are probably looking forward to a packed dining room, happy guests, and empty plates; however, it also takes a lot of money to get your restaurant off the ground. Remember that it can also be expensive to hire and train new employees. Licensing and Permits.

License 177

License Employee Relations Equipment Food Supply 177

Social Hospitality

MARCH 27, 2020

Then, watch market trends related to your industry and your destination. Consider Your Employees. With so many employees out of work, now would be the perfect time to reward their loyalty. Hilton Hotels had to furlough much of its staff and has set up a website for those employees to find work. Focus on Direct Perks.

Hospitality 454

Hospitality Marketing Travel Hotels 454

7 Shifts

AUGUST 27, 2020

The words ‘employee handbook’ are enough to make any new hire quiver. Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. The introduction to your restaurant employee handbook Think of your employee handbook as a welcome to your restaurant.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Modern Restaurant Management

JUNE 17, 2021

million jobs due to the pandemic-related closure of dine-in services — roughly two-thirds of restaurant employees in the U.S. The constantly evolving pandemic-related regulations and confusion forced many restaurants to lay off and then rehire staff. According to new federal data, the restaurant industry has lost 5.9

Technology 188

Technology Employee Relations Customer Service Online Ordering 188

7 Shifts

MARCH 18, 2021

How restaurant sales were impacted Shortly after lockdowns were initiated, restaurant sales across the board—from full-service dining to coffee shops—took a nosedive. Outdoor dining, warm weather, and a decline in virus cases helped the industry. A year ago this month, our industry was rocked to its core. And people really love pizza.

Point of Sale 370

Point of Sale Back of House Front of House Outdoor 370

Culinary Cues

JULY 12, 2020

The pace is already different, there seems to be little sense of urgency, no panic based on work to be done – the panic is all related to fear of infection. This is not the kitchen that any cook would recognize and embrace. There is a different uncertainty that hung in the air; it is thick as fog, and heavy on the soul.

Front of House 403

Front of House Back of House Dine-in Food Truck 403

Culinary Cues

MAY 28, 2022

Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives. The dining room staff face some different marks in time that establish them as “prepared”.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

Modern Restaurant Management

DECEMBER 21, 2023

This may make sense in terms of distributor strategy, but BrewLogix is raising a cautionary flag for 2024 as it relates to the on-premise product mix. This may make sense in terms of distributor strategy, but BrewLogix is raising a cautionary flag for 2024 as it relates to the on-premise product mix.

2023 122

2023 2024 Insurance Employee Relations 122

Modern Restaurant Management

JANUARY 27, 2022

The restaurant industry is still dealing with pandemic-related issues, including supply chain disruptions, new COVID variants and surging cases, labor shortages, rising prices, and a shift in consumer demand. As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity.

Kitchen Safety 210

Kitchen Safety Food Safety Audits Food 210

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

Modern Restaurant Management

DECEMBER 14, 2021

While restaurants continue to mitigate impacts caused by COVID-19, many have pivoted and found new ways to redefine the dining experience. Several other pandemic-related trends will continue into 2022 and beyond, and new trends will also emerge. Consumers are showing similar signs of permanent behavioral change.

2022 201

2022 Employee Relations Outdoor Fast Casual 201

Culinary Cues

SEPTEMBER 27, 2023

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. Or will we succumb to that which is wrong with the world or our situation?

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 388

Menu Seasonal Menu Front of House Café 388

Modern Restaurant Management

OCTOBER 15, 2021

Customers and employees are demanding more transparency, expecting to see ongoing, proactive efforts to keep everyone safe. Four significant benefits to using digital tools include their ability to: increase safety, quality, accuracy, productivity, and efficiency, minimize risks, train and empower your employees, and manage COVID protocols.

Food Safety 195

Food Safety Audits Employee Relations Training 195

Modern Restaurant Management

APRIL 6, 2022

And Indoor Air Quality (IAQ) solutions represent a vital component to generate revenue for restaurants by filling up dining tables with customers who feel safe and confident. So, how can restaurants address these air quality issues and get more customers through their doors each night? Measures and Use Cases.

Fine Dining 196

Fine Dining Kitchen Safety Customer Service Employee Relations 196

7 Shifts

JANUARY 31, 2024

Chances are, it's balancing the scheduling requests of dozens of employees each week. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This wide-ranging responsibility is a lot, and it often leads to burnout. Operations This is the catch-all of all restaurant manager responsibilities.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

DECEMBER 8, 2020

There is a way—and it’s through creating employee contests. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

DECEMBER 21, 2022

In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences. For part one, click here.

2023 195

2023 Loyalty Program Mobile Ordering Customer Experience 195

Modern Restaurant Management

MARCH 31, 2022

Should the customer and employee experience not be altered to fit that lifestyle? The "timed" drive-thru waits of customers were always essential for the bottom-line of the business, but the flaw continued to be, ‘How do we not only have our employees engaged in the effort, but have their commitment to speed of service as well?’

Employee Relations 188

Employee Relations Back of House Front of House Customer Experience 188

7 Shifts

OCTOBER 21, 2021

A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from. Cheap digital menu marketing that captures a share of online dining demand. 24/7 employee scheduling can be challenging. Umami Burger : Casual burger spot with an empaths on flavor.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

FEBRUARY 28, 2022

cities have implemented requirements for patrons to show proof of COVID-19 vaccination in order to dine indoors at restaurants. One factor may be that cautious vaccinated individuals now feel comfortable to dine regularly at restaurants because of the mandates. Since the late summer of 2021, many major U.S.

Employee Relations 201

Employee Relations Dine-in Customer Experience Sustainability 201

Social Hospitality

MAY 6, 2020

” MGM Resorts also pledged $1 million to an employee emergency grant fund and donated the equivalent of 400,000 meals across the United States. Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. Here are 10 inspirational ways the hospitality industry is embracing positivity during COVID-19.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Modern Restaurant Management

AUGUST 12, 2021

When the pandemic hit and indoor dining was prohibited, the demand for online ordering, curbside pickup and drive-thru usage skyrocketed. But as restrictions on indoor dining have lifted, long lines at drive-thrus continue because QSRs are grappling with a new problem: labor shortages. AI Voice Automation.

Employee Relations 195

Employee Relations Customer Experience Customer Service Mobile Ordering 195