October, 2019

How to Manage Restaurant Staff Without Sacrificing Your Sanity

7 Shifts

If you’re transitioning to a restaurant management position, congratulations! This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make.

The 8 Rules of Effective Restaurant Operations

The Eat Restaurant

Successful restaurants are built on two key principles: serve great food streamline restaurant operations. Restaurant Management

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4 Partnerships That Will Do Wonders for Your Restaurant


You Scratch My Back, I’ll Scratch Yours Nurturing long-term partnerships is one of the best things you can do for your restaurant business. Local partners, in particular, can improve the ROI of everyone involved, including yours, your partners and your investors.

12 Restaurant Scheduling Tips For A More Productive Team


Restaurant scheduling is about more than just matching names to time slots. If it were that simple, you could draw names from a hat and still come up with something that works. Putting together a restaurant schedule is about creating a productive team.

5 Psychological Theories to Boost Restaurant Marketing

Social Hospitality

Want to boost your restaurant marketing? Use psychology. The result? More guests. It’s that simple. We’ll look at some great psychological techniques you can use. Psychological techniques can give your restaurant marketing an effective boost.


Culinary Cues

This article stems from a recent experience in a hotel where I was staying. The power went out for a few hours, but when it returned I stopped into the bar for a drink.

4 ways an above-store leader can improve speed of service

Rocket Fuel

4 ways an above-store leader can improve speed of service. The post 4 ways an above-store leader can improve speed of service appeared first on Delaget. Blog Operational Efficiency

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More Trending

How Technology Can Revolutionize Your Back-of-House 


Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. .

Programmatic Marketing: What You Need to Know

50 Mistakes

Bonnie Harris RTB. It might seem like Greek at first, but programmatic marketing and its terminology aren’t all that complex. And this strategy can be one of the most efficient and profitable for your marketing budget.

5 “Must Have” Restaurant Reports to Keep You on Track


Restaurant reports distill complicated restaurant data into informative snapshots about the financial health of your business.

‘Sorry, We’re Out of That’: Proper Restaurant Inventory Management

Restaurant Technology Guys

Restaurant inventory management may not sound like the most glamorous element of the business, but it’s certainly one of the most important. Here's how to avoid running out of crucial items.

Restaurant Innovation That Goes Beyond Menu Items

Modern Restaurant Management

We hear frequently how innovation is a mainstay for business survival and growth. Innovation helps restaurants stay competitive and those involved in operations and sourcing need to always be looking for the next thing that grabs attention, differentiates, and brings value to their patrons.

How to Promote Customer Retention & Loyalty with Restaurant Marketing

Next Restaurants

The core of any marketing strategy begins with establishing an objective. Given the nature of the restaurant business, customer acquisition and retention are the key objectives. Customer acquisition can be expensive and involves additional efforts by the owners, managers, and marketing team.

The Overlooked Market - Why we should capitalise on business spending

Future Food

Steak at the Black Bar & Grill - The Star Sydney Image via The Fork. The Overlooked Market - Why we should capitalise on business spending. Have you ever looked at a menu, or a wine list, and wondered who in their right mind would order that? Who orders the $300 steak?

How to Combat Restaurant Turnover Using Values-Based Hiring

7 Shifts

Retaining employees is a major problem for the restaurant industry—with the annual employee turnover rate sitting at a staggering 73%, the average employee tenure is just one month and 26 days.

Create a Restaurant Training Manual Step-by-Step (with examples)

The Eat Restaurant

So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles. An effective way to do this is to use a restaurant training manual.

Menu Engineering: What It Is And How It Can Increase Profits


Sometimes, a relatively minor change can have a major effect on the profitability of your restaurant. Menu engineering is an example of one such change. At first glance, it might not seem like tweaking your menu would bring about any change at all.

4 Restaurant Inventory Management Tips and Best Practices


When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management.


Culinary Cues

There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work.

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The St. Regis Bal Harbour Resort Appoints Conrado Tromp as New Executive Chef


Tromp to Oversee Award-Winning South Florida Resort’s Culinary Operations. BAL HARBOUR, Fla. - The St. Regis Bal Harbour Resort, a AAA Five Diamond and Forbes Five-Star resort, today announced the appointment of Conrado Tromp as Executive Chef.

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11 Key Factors to Make Your Restaurant Business Successful


New restaurants are coming up every day, from food truck business to fine dining to cafes and to theme-based restaurants, options are uncountable. Running your own business is sounds great but make a restaurant business successful is not easy.

7 Creative Digital Marketing Ideas for Restaurants

7 Shifts

Having an online presence that’s consistent, accessible, and engaging is one of the best ways for your restaurant to make a great first impression to prospective customers. Not convinced? Picture this: It’s a Sunday.

Third-party or in-house food delivery: pros and cons


In an era of convenience, online ordering systems, self-service kiosks and mobile platforms have become key to give the customers what they crave the most: a fast, personalized and convenient food experience through delivery and/or takeaway.


Food Business

Living in fear of cashflow and volume can make any human crazy. But as an owner of a cafe or restaurant the reality of volume is real. Do you grapple with: how do you pay your vendors? how do you pay your (wonderful) staff? how do you know when it will end?


Culinary Cues

Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve.

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Chef Richard McLellan is proud to announce the opening of his new restaurant and bar, Wilder, launching on Wednesday 16th October 2019, at Boundary London, Shoreditch.

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7 Methods for Controlling Food Costs in Restaurants


The cost of food is one of the biggest operating expenses for a restaurant business. With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be extremely challenging. Your food costs and your inventory are big budget line items.

Restaurant Instagram Marketing: Creating a Strategy for Your Restaurant

7 Shifts

In a social media-heavy world, the visual appeal of a restaurant has become more important than ever. Instagram is now reshaping the way diners consume their food, and in return restaurants have changed to accommodate the need for “ Instagrammable ” experiences.

MRM Research Roundup: Halloween-2019 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. National Menu Trends.

3 ways restaurants can optimise their business with data


Data is becoming increasingly important in the restaurant industry, and modern point of sale (POS) systems collect an impressive amount of data that restaurateurs can use to their advantage.


Culinary Cues

Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity, cuts and burns, swollen feet and back cramps; and the anxiety that comes from not knowing what each day or night will bring – it’s still an exciting place to work. A great deal has changed over the past ten years or so, yet many of these conditions remain. It is what pushes some away, and at the same time what pulls others in. We cook, we create, we work till we can’t work any more, we put a smile on customer’s faces and fill their stomachs, we inspire some and make others wonder which swamp we rose from – we are cooks and as such, we are different. Over the past ten years the make up and fortitude of many young people entering restaurants has also changed. There is, a different attitude towards the work, and in some cases a slide away from the passionate approach that other generations have exhibited towards the trade. I get it, we all get it – yet, and the loss of a portion of the old mentality is a bit disheartening. One of the great aspects of working in a restaurant was the team drive, the desire to never let your teammates down. Whatever it took, we would grin and bear it for the betterment of the team. It is this all for one, and one for all attitude that converted many a young dishwasher into a career cook and chef. It is this attitude that built many of the greatest restaurants in the world – cooks were “all in”. Many chefs lament those days, they frequently complain about those individuals who choose not to give their life to the apron and the stove. Lamenting makes us feel a little better for the moment and makes each of us feel like we might have been special in our day, but it doesn’t help the situation. There are many things that we would like to improve, many facets of the business that we would like to bring back to the “good old days”, and many words of advice that we would like to share. These words of advice will likely fall on deaf ears, unless they are realistic and based on some level of fairness and understanding. So, I went through my long list of things that would be great to turn from lament to refresh and decided to prioritize them based on what is realistic. Maybe you can find them helpful as you search for kitchen employees that will not disappoint. Here you go: A SURVIVAL GUIDE FOR YOUNG COOKS AND THE CHEFS WHO HIRE THEM: KEEP THE PROMISE: If you apply for a job, and have an appointment to interview – SHOW UP! Be there, be on time and put your best foot forward. If you don’t want the job, then call ahead, thank the chef for his or her time, and cancel well before your scheduled time – don’t waste others time that is allotted to hearing your story. START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. It’s not too much to ask. JUST DO YOUR JOB: This is the simplest request, and one that truly sums up expectations and the way to win friends and influence people – just do your job. Listen, learn, question, reflect, store the information, practice, and perform – it’s that easy. WHEN YOU ARE AT WORK – BE THERE: Put you phone down, take the ear buds out, stop the idle chatter that has no relevance to your work, put aside your desire to smoke a cigarette every 45 minutes, and give the job your undivided attention. It may not be as much as you want, but you are getting paid to work – show some respect and be a little thankful for the opportunity that a job provides. We may be experiencing full employment in the U.S. right now, but guaranteed – it will not always be that way. Build your personal brand as a dependable, respectful, focused employee. This will carry you a long way. KNOW WHAT YOU DON’T KNOW AND FIND THE ANSWERS: You really don’t know that much – don’t kid yourself. Maybe you have previous experience in other restaurants, or you might have a degree from a culinary college; maybe your family grew up in restaurants, or maybe you did work in that busy restaurant last summer in-between school semesters – but, guess what – you don’t know all that much. Once you accept this you can set a course towards building your skill set, becoming more competent, and raising your level of confidence that can be backed up. BE CLEAN, WORK CLEAN: This is the first rule of thumb. Hey, when you show up to work – shave (gentlemen), comb your hair, take a shower, use deodorant, trim your nails, polish your shoes, make sure your uniform is clean and pressed, and show the world that you care. It’s not that much to ask. Your workstation is just as important when it comes to cleanliness. Work clean, be organized, handle everything with sanitation in mind – this is your responsibility! DO IT RIGHT THE FIRST TIME: Mistakes are a way of life, but we all know that those mistakes can NEVER wind up on a plate en route to a guest. When we rush and cut corners because we are busy – we violate the trust that customers invest in and relinquish our pride at the same time. If you are too busy to do it right, when will you find the time to do it over? SMILE AND AT LEAST ACT LIKE YOU WANT TO BE THERE: You are responsible for your attitude and your daily experience of life. Your anger is contagious, but so is your smile. When you take control of a positive environment than others will follow suit. Push aside the disappointment, the anger, the frustration, the bad mood, and the small aches and pains that we all suffer from and just smile. Trust me, you will immediately feel better. BE RESPECTFUL: Respect that is given is respect that will be received. Respect the ingredients you work with, the tools that make the work easier, the space that is at your disposal, the people that you work for and with, the quality of each person’s work, the vendors who knock on the back door, and each and every customer who spends money for the opportunity to try the food that you placed your signature on. TREAT THE EQUIPMENT WITH RESPECT: You didn’t pay for that $1,200 Robot Coupe – but the restaurant did so that you had the right equipment for the job. You didn’t pay the repair service to fix the door hinge on that oven for the 4 th time this year, but the restaurant did. You didn’t buy the china and glassware that are the canvas that you paint on, and you didn’t buy those sauté pans that you carelessly fling into the pot sink – but someone else did. Take care of each piece of equipment as if the funds to buy them came from your wallet. Show some respect! TREAT YOUR CO-WORKERS WITH RESPECT: No one says that you need to be best friends with everyone you work with, but at the very least respect them for their individuality. In a kitchen there is absolutely no room for bias, for bullying, for hate, for disrespect, or for any type of demeaning behavior. It may have existed in the past but it CANNOT exist today. Learn to respect others! DON’T EVER “NO SHOW”: This is the Cardinal sin in restaurants. Things do come up, occasionally you might be sick enough not to work, but NEVER, EVER, EVER let your teammates down by simply not showing enough respect to call in advance. Your absence puts everyone else in jeopardy. DON’T DO IT! TAKE A LITTLE PRIDE IN YOUR WORK – IT IS A REFLECTION ON YOU, YOUR FAMILY, YOUR NAME, THE RESTAURANT, YOUR CO-WORKERS, AND THE CHEF. That’s right – it’s not just you whose reputation is harmed by shoddy work – it is everyone who lives in your independent universe. Don’t let yourself down, but don’t tarnish your family name, that of your friends, coworkers, chef, and restaurant brand. Yes, I really mean it. KEEP YOUR KNIVES SHARP: Job two when you walk into work. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives. These are your most important tools. WORK HARD AND DON’T COMPLAIN: Yep, working in the kitchen is hard, its backbreaking at times, its hot, its long, and its even sometimes thankless. Everyone knows this so don’t add to the fire by moaning about how hard it is on you. As has been commonly said: “If you can’t stand the heat, stay out of the kitchen.”. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. www.harvestamericacues.com BLOG. Uncategorized chefs cooks kitchen work ethic restaurants

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Event date: February 10, 2020 (All day). USA ranks #2 in attendance at Wine Paris 2020. New York, NY: From February 10-12, Wine Paris 2020 is set to welcome over 2,200 domestic and international exhibitors and 30,000 visitors to Paris Expo Porte de Versailles.

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Some Serious Stats

Core Hospitality

Check the link below. It is an amazing indicator of just how tough this market continues to get and how much better we all need to operate.

15 Beautiful Restaurant Website Templates

7 Shifts

In the modern marketing landscape, it’s difficult to stay in business without an online presence. While Instagram in particular has taken the food and restaurant communities by storm, it’s still important to have a website to serve as your restaurant’s official home on the internet.

First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut.

Fewer Seats, More Shelves: How Restaurants are Preparing for the Takeout Order Boom


Since 2014, online ordering for pickup and delivery has grown 300% faster than dine-in traffic. In its early years, digital ordering provided an opportunity to access tech-savvy customers and boost sales.


Culinary Cues

When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums.