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To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services. Employee Safety Practice : Train staff on best practices for handling, storing, and disposing of cooking oil to minimize waste and promote sustainability.
With so many people leaving the industry, restaurants stepped up—raising wages, creating new opportunities, and doubling down on the employee experience. Much of that confidence comes from focusing on stronger employee benefits—like mental health support—and rising wages.
With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. This lower satisfaction was largely driven by its carry-out performance during spring 2024, when it began targeting McDonald’s with products and messaging. At the same time, U.S.
The following seven tips can help restaurant managers and HR professionals navigate risk in this rapidly evolving pandemic, especially as restaurants in many jurisdictions are required to operate solely with take-out or delivery service options. HR is tasked with more than the safety of employees. Share Guidance.
Lawyers have spooked them into avoiding conversations about managing employees for fear of taking on the liability of being joint employers. Consequently, many people with little or no management experience are suddenly responsible for hiring, training, and managing employees without the involvement of their franchisor.
How can management help those who head out on vacation to return healthy and keep them from possibly infecting other staff and guests? No matter where the returning employee works, as an employer, you must protect all of your employees, guests, and vendors. It’s important to use “official” guidance as your own.
Food takes up more space in US landfills than anything else. Restaurant operators would be wise to take the following steps to reduce food waste and save money. Proper inventory management is essential to decreasing food waste and saving related expenses. Upgrade inventory and ordering systems with the latest technology.
This disease is highly contagious without concern for age, gender, socio-economic status, education level, or factors related to a person’s focus on a healthy lifestyle. This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to.
But if your restaurant or industry related business has been able to stay open or expects to resume operations once we are on the other side of the pandemic, now may be the time to apply for a grant. Take the time to find out their funding priorities and overall sensibilities. Sadly, too many have closed permanently.
Research shows that out of two million restaurant inspections between September 2022 and 2023, handwashing was the most common FDA food code violation (six percent), and 5.6 For restaurant operators, it’s important to understand what is driving this “knowledge gap” and the steps they can take to close it.
You may also use plenty of internet-connected devices like iPads or smartphones for taking orders. EducateEmployees. Consequently, you should educate all employees about safe security practices like using strong passwords, not opening suspicious emails, and always logging out of devices.
Waiting and bartending is not among the encouraged list of careers, they’re not considered ambitious enough for the mainstream education sector. As a result, most students opt-in for higher education and target different vocations, leaving the bar and restaurant jobs for the occasional, part-time worker.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S.
To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Click here to learn the 10 steps to take now. “We applaud the announcement of steps the company is taking to help restaurant businesses large and small in communities across America during this difficult time.”
With the guidance of a skilled agent that is well educated in the hospitality industry, bar and restaurant owners should be able to let the experts lead the way. Proper communication with the insurance agent about all the ins and outs of the restaurant can help set up the policy right from the get-go.
The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. As it relates to the labor crunch, we’re seeing in restaurant brands across the board: An impact in top-line revenue because customers aren't being served. Clinton Anderson, CEO, Fourth Enterprises.
Much like profit and loss, employee engagement is a metric that every restaurateur should be tracking regularly. We’re giving you the scoop on why you should care about employee engagement and how you can track it, and sharing tips for how to use this data to gamify staff performance and boost engagement.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association launched an industry grassroots education and engagement resource available online at RestaurantsAct.com.
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.
Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Extra side, desert, take-home dressing, etc. Up to date info and employee processes will make the research and dining/ordering experience all the more impressive. Here are their insights.
As inflation takes hold, restaurant owners are faced with the dilemma of whether to raise prices in order to maintain margin. Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. If you haven't been pricing out your list lately, get some new bids. The past 2.5
The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Check inventory levels.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.
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. Some may be just starting out while others are seasoned veterans. MAKE IT EDUCATIONAL. DEDICATE THE TIME. DEDICATE THE SPACE.
What was takes center stage and. Every now and then it is healthy, and yet humbling, to take inventory of what we have done, and where we have been – to dissect those dreams and actions that brought us to where we are, and to relish the opportunities and the challenges that came along the way. Vision is energy for an active mind while.
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.
Consumers want restaurant experiences : 84 percent of consumers say going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning up. Eighty-seven percent of operators say they'll likely hire additional employees during the next 6–12 months if qualified applicants are available.
Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Conflict Resolution (Guest Relations). COVID-19 is redefining jobs (1).
The product will be rolled out in phases, with an introductory product available in the North American market in the coming weeks. “The bites are baked just right; choose a dip then take a sip! Eating out has changed and consumers are looking for a safer, contactless dining experience. NCR Adds Contactless Solution.
. “With Feed the Front Line, you can order a meal in under a minute, and ezCater figures out how to get it to the hospital reliably. All donations are tax-deductible and go directly to Children of Restaurant Employees (CORE). And, today, more orders are a lifeline for restaurants.” ” Small Brand, Big Heart.
Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.
Q1 Yelp Economic Average (YEA) , which takes a holistic look at the local economic changes since the start of 2020, focused on the economic impact of COVID-19. “We have a long way to full recovery, but brands can take heart that we are starting from a place of trust and confidence.” Yelp Economic Average. In the U.K.
Also, in today's Covid challenged environment, Citrus safeguards both employees and customers by completely eliminating contact, enabling businesses to thrive, providing a safe pickup experience for all. Menish Gupta, Citrus CEO, commented: "Today's curbside pick-up logistics are inefficient and disorganized.
The nature and scope of the protection afforded, though, will hinge largely on the steps the restaurant, bar, or brewery take to protect itself. On average, it takes four to seven months for the office to process your request if the office does not request additional information. Luckily, the law provides protection. Copyright Office.
Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. But despite these concerns, 46 percent of people noted they will eat out daily to several times a week in coming months and showed a growing loyalty to their favorite brands.
When life presents unexpected expenses, such as urgent car or home repairs, an emergency fund can help keep families afloat, and prevent them from taking on debt or missing payments. It’s one more way we can show how much we care about our employees. “We are very excited about our partnership with SaverLife.
Restaurant owners are placing more importance and effort than ever on making sure employees are engaged and fulfilled, and that toxic work cultures are stamped out before they can thrive. Read on to learn more about effective restaurant kitchen management tactics you can use to ensure your employees feel supported, safe, and engaged.
Family Education. Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them. Yet, the best chefs ask: “Where does this approach get me?” Grace in Business.
Parents laugh, whipping out phones to capture the moment. There’s a Mediterranean fish spot that wouldn’t look out of place in New England. educated computer science expert who previously worked for the United Nations Development Programme. Children mob the costumed figure, squealing with delight. along with the U.K.
As a restaurant manager, your job is to juggle several responsibilities—from managing employees and controlling costs to creating staff schedules and boosting revenue. 7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. Remaining educated: Managing a restaurant involves constant work.
During the week, her 12-year-old daughter would help out with child care. Kennard has autism, which made it harder for him, as Baptiste puts it, to live out of a suitcase for the weekend, in someone else’s home, even if it was friends or family. If we want to have a diverse workforce, we have to figure out child care.”
While some of America’s most beloved brands like McDonald's, Chick-Fil-A, and In-N-Out Burger have been slow to capitalize on the surging interest in plant-based eating in the U.S., JUST partnered with Sodexo to bring JUST Egg to Sodexo’s higher education, healthcare and corporate sites across the United States, top photo.
“While cafes, dining halls, cafeterias, and concessions stands may look a little different, I am confident that they will feel and be safe for our employees and everyone we serve,” said John Zillmer, Aramark’s CEO. Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.
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