Modern Restaurant Management

DECEMBER 16, 2021

Tackle the Labor Shortage with Hiring Incentives. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

2022 185

2022 Hospitality Loyalty Program Point of Sale 185

Embrace the Suck

MAY 14, 2023

Leadership: The Missing Ingredient The best restaurants are those led by individuals who understand that their role extends beyond the kitchen or the management office. The recruitment and effective training of suitable staff is critical. And much like a bad dish, it's tough to swallow.

Leadership 221

Leadership Customer Service Loyalty Program Customer Experience 221

The Restaurant Times

MARCH 14, 2022

If you wish to expand your restaurant business or improve your existing restaurant’s performance, you should start by hiring a restaurant manager with an impressive track record. Hiring the best talent has been one of the most challenging tasks for restaurateurs in the US during CY21. Recruiting And Onboarding.

Management 52

Management Management FOH BOH 52

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

Franchise 141

Franchise Franchising Food Safety Kitchen Safety 141

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).

2020 135

2020 Kitchen Safety Consumer Goods Point of Sale 135

Touch Bistro

JULY 4, 2021

Remember the expression, too many cooks in the kitchen ? are trying everything and the kitchen sink to recruit and retain employees in the face of a labor shortage the likes of which this industry hasn’t seen in decades. Well, go ahead and unlearn it. million jobs – or 12% – short of pre-pandemic levels as of June 2021.

2021 98

2021 Employee Relations Hiring Recruiting 98

Modern Restaurant Management

DECEMBER 14, 2021

A drop in employee retention & difficulty in hiring. Managers lack the tools to properly schedule employees and plan for shifting consumer demands, and as a result, businesses are paying for redundant overworked labor, or having to manage with inadequate labor due to hiring challenges. Here are their insights. However, even if.

2022 186

2022 Food Supply Mobile Ordering Customer Experience 186

The Restaurant Times

NOVEMBER 4, 2021

An efficient restaurant kitchen design should be high on your priority list whether you’re opening a new restaurant, expanding an existing one, or remodelling an existing one. . The success of a restaurant kitchen design is defined by careful planning. Detailed Guide To Restaurant Kitchen Design .

Design 98

Design Kitchen Safety Back of House Food Safety 98

The Restaurant Times

JUNE 30, 2021

The front of the house refers to anything the customer interacts with, be it the waiting staff, the dining arrangement, lobby area, etc. The back of the house refers to the unseen part of the restaurant, i.e., kitchen, employee area, the office, vendors and suppliers etc. Hiring And Training The Staff. Managing Finance .

Operations 52

Operations Management Management Front of House 52

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

Management 60

Management Management Front of House Back of House 60

Modern Restaurant Management

AUGUST 28, 2020

“Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

Allergens 118

Allergens Kitchen Safety Guest Recovery Customer Service 118

EATER

MAY 16, 2024

On the weekends, she’d pay another family to watch Kennard. There’s no child care at that hour of the night, that I know of, in my area. It has to be somebody’s personal home,” says Baptiste. My son has special needs. Some days he’s fine. So I had to make sure he’s comfortable and whoever was there was able to deal with the meltdowns.

Employee Relations 95

Employee Relations Government Hospitality Take-out 95

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

The Restaurant Times

SEPTEMBER 28, 2021

Dark kitchens are highly efficient production units that don’t have a storefront and are designed for delivery. Dark kitchens consist of premises where food is prepared for home delivery but do not have a dining area or waiters. So don’t anticipate the ghost kitchen model to go away anytime soon.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

Modern Restaurant Management

SEPTEMBER 15, 2020

The Hospitality Recovery Coalition includes DISCUS, the American Distilled Spirits Alliance (ADSA), the Council of State Restaurant Associations (CSRA), the National Restaurant Association and TIPs. “Without assistance at all levels of government, many of these businesses will be forced to close their doors. .”

Fast Casual 132

Fast Casual Casual Menu Mobile Ordering 132

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. “This milestone is significant and we could not be prouder for the contributions our team has made to our success. . Sandy Reinhardt joined Schostak Brothers & Co.,

Food 159

Food Tip Distribution Guest Recovery Food Safety 159

Modern Restaurant Management

AUGUST 11, 2021

Thus far in 2021, the company has expanded across Las Vegas at the Convention Center, LINQ Hotel, and Arizona Charlie’s Boulder Casino, as well as reopened with the unveiling of the new Virgin Hotel. “Dunkin’ continues to modernize with convenience at the forefront. . Petersburg-Clearwater, and New York City.

Franchise 178

Franchise Franchising Fast Casual Sports 178

Embrace the Suck

JUNE 13, 2022

I had a couple of events, private events, corporate dining events, and there were two more left on the book. Brian always has a unique understanding and view of the world. The topic for this talk was how Restaurant Culture is in Crisis. Donald Burns: Hey, welcome to the Conquer Online Restaurant Summit. they had very, very strong opinions.

Retail 221

Retail Social Media Events Take-out 221

MBB Hospitality

APRIL 25, 2018

Save yourself a lot of headaches by hiring someone who has had previous hospitality experiences , especially in the niches you are hiring for. Make sure they are up-to –date on all the important safety and hygiene rules that come into play in restaurants and hotels etc. Total Commitment. Technologically Savvy. Good Team Player.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

JUNE 8, 2020

Provide a safe harbor from reductions in loan forgiveness based on reductions in full-time equivalent employees, to provide protections for borrowers that are both unable to rehire individuals who were employees of the borrower on February 15, 2020, and unable to hire similarly qualified employees for unfilled positions by December 31, 2020.

Guest Recovery 135

Guest Recovery Food Safety Employee Relations Mobile Ordering 135

Black Box Intelligence

NOVEMBER 1, 2021

Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 Not only is turnover rising for all employees, the percentage of new hires that leave the company within the first 90 days of employment is also increasing. October 27, 2021. Check has grown at 5.0%

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84

EATER

JULY 6, 2022

Eighteen former workers at the Stone Barns Center for Food & Agriculture allege dysfunction in the livestock program at America’s most famous regenerative farm “This isn’t a joke,” police told the Daily Voice , a hyperlocal news site in Westchester County, New York, on August 30, 2018. “We

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Apicbase

APRIL 20, 2022

Each restaurant within your franchise will have to replicate your dishes and dining experience using the resources and expertise you provide. Each restaurant within your franchise will have to replicate your dishes and dining experience using the resources and expertise you provide. If it is not, you can tinker with it until it is.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 14, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Baton Rouge’s very own Walk-On’s , is looking for more ways to give back.

Back of House 112

Back of House Hotels Leadership Design 112

EATER

AUGUST 21, 2020

But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers. On Tuesday, June 30, staffers on the Los Angeles Times food section prepared to log in to Zoom for their weekly 11 a.m. The tone of the room shifted.

White Paper 145

White Paper Social Media Magazine Back of House 145

Modern Restaurant Management

FEBRUARY 10, 2020

The third annual Good Food Restaurant Scorecard ranks the top 100 restaurant chains in the U.S. on the depth, breadth, and promotion of their plant-based entrées. New GFI-commissioned data also released today reveals the size of the market opportunity on offer and shows that U.S. This data covers U.S. Both Burger King and Carl’s Jr.

Hospitality 153

Hospitality Food Consumer Goods Point of Sale 153