Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.

Sustainability 177

Sustainability Waste Food Supply Recycling 177

7 Shifts

SEPTEMBER 19, 2019

Remaining educated: Managing a restaurant involves constant work. You have to educate yourself on the latest tools, systems, and processes to stay ahead of the game. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. Sure, you have.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. “The Juicey Awards are about honoring our passionate store owners. Biscuit Belly Signs First Multi-Unit Deals.

Franchise 186

Franchise Franchising Fast Casual Loyalty Program 186

Apicbase

FEBRUARY 29, 2024

Read on to learn strategies to optimise recipe calculations and ensure every dish on your menu contributes positively to your bottom line. Costing out a recipe involves itemising the expenses of every element, from main ingredients and seasoning to garnishes and takeaway packaging. What Is Recipe Costing?

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

Apicbase

FEBRUARY 29, 2024

Read on to learn strategies to optimise recipe calculations and ensure every dish on your menu contributes positively to your bottom line. Costing out a recipe involves itemising the expenses of every element, from main ingredients and seasoning to garnishes and takeaway packaging. What Is Recipe Costing?

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

Modern Restaurant Management

MARCH 13, 2020

So while it’s early in the season, open up patio and sidewalk space if you have it. That includes working with the town to amend certain by-laws and have an open dialog with local leadership. They should consider leaving menus at the table instead of having the server take them. Pellegrini, Jr. president of PK Boston.

Front of House 188

Front of House Back of House Restaurant Law Food Safety 188

Modern Restaurant Management

JUNE 8, 2020

John Doolittle has joined TouchBistro's executive leadership team in the role of Chief Financial Officer (CFO). “Joining Alex Barrotti and the company’s leadership team to bring its vision to life is an enormous opportunity.” Doolittle Joins TouchBistro. ” Carbon Footprint Labels.

Guest Recovery 135

Guest Recovery Food Safety Employee Relations Mobile Ordering 135

Hot Schedules

FEBRUARY 19, 2020

Today’s workforce wants ongoing training and education programs and providing employees with opportunities for career growth can go a long way towards engagement, retention, and giving your business a competitive edge. That’s what you give to leadership. . Megan: Six months ago we had 60 percent training compliance on our spring menu.

Employee Relations 97

Employee Relations Training Allergens Seasonal Menu 97

Modern Restaurant Management

FEBRUARY 28, 2020

Zagat Stories was created and is produced in-house by Zagat under the leadership of CEO Chris Stang, Zagat Editor-in-Chief, Hillary Reinsberg, Zagat Stories Editor Chris Mohney, who recently joined the company after past editorial leadership positions at Serious Eats, Culture Trip, and Tumblr, and Zagat Creative Director Nick Bilardello. .”

Coaching 139

Coaching Point of Sale Customer Experience Retail 139

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Increase education support for fans and team members to keep pursuing their passions.

Franchise 110

Franchise Franchising Fast Casual Leadership 110

Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ” The menu features hibachi, hibachi fried rice, stir-fry yakisoba noodles, ramen, sides and desserts. ” For every burger sold, $0.50 will be donated to the Foundation.

Back of House 112

Back of House Hotels Leadership Design 112

Modern Restaurant Management

NOVEMBER 5, 2019

During that period, McDonald's also undertook several "velocity growth accelerators," including (1) an Experience of the Future layout, which features a combination of ordering flexibility, customer experience, and a more streamlined menu; (2) mobile ordering and payments; and (3) delivery alternatives. "When in January 2017.

Waste 86

Waste Food Leadership Customer Service 86

Modern Restaurant Management

JANUARY 9, 2020

With its delicious burgers and fresh proteins chargrilled over an open flame, The Habit Burger Grill offers consumers a diverse, California-style menu with premium ingredients at a Q.S.R.-like Under his leadership, iPayment closed an initial public offering in 2003 and then went private in 2006. and internationally. like value.

Fast Casual 101

Fast Casual Customer Service Online Ordering Casual 101

Modern Restaurant Management

NOVEMBER 24, 2021

The brand has been able to create an entirely new category of menu items, transforming the familiar comfort food of chicken and waffles into its photo-worthy and on-the-go staple. Its concise, yet scalable menu, does not necessitate the need for large retail space, allowing for creative opportunities to grow and innovate into the future.

Franchise 169

Franchise Franchising Loyalty Program 2022 169

7 Shifts

JULY 6, 2023

And of course, including myself and our senior leadership team, we hire and off-board according to these values. The second is the educational part. Any leadership that I may have, I can directly relate to my mom and my dad and how they raised me. This person scores 50 goals a season. We're going with a leaner menu.

Fast Casual 195

Fast Casual Employee Relations Customer Experience Hiring 195

Modern Restaurant Management

SEPTEMBER 15, 2020

” Following his transitional leadership role at SALIDO and NAB, Chowdhury will focus his efforts on the Bowery Engine, an early stage direct investment and incubation company that previously supported SALIDO. From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show.

Fast Casual 132

Fast Casual Casual Menu Mobile Ordering 132

Modern Restaurant Management

NOVEMBER 20, 2019

Under Minardi’s leadership, CPK sees significant opportunities to add to the company’s presence in Asia with a focus on Hong Kong, South Korea, Singapore, Japan, and Malaysia. Since then, the couple has worked to streamline operations and build-out the menu, while also repositioning the brand for expansion. Giorgio Minardi.

Franchise 84

Franchise Franchising Customer Experience Seasonal Menu 84

Modern Restaurant Management

DECEMBER 14, 2020

In addition, the site has been updated to make it easier for restaurant operators to search key topics such as "off-premise," "dine-in" and "competitive menu" so they can quickly find what they need. The company has also added a Deep Cleaning Checklist and guiding principles for Managing Indoor Air.

Webinar 186

Webinar Customer Experience Mobile Ordering Customer Service 186

Modern Restaurant Management

DECEMBER 12, 2019

"The five existing cafes we have in Colorado have quickly become fan favorites, and the active communities here have continued to gravitate towards our better-for-you menu items. " Karamo Brown. Pizza lovers nationwide can help support this cause through Dec. "For 35 years we have fostered a passion for reading.

Franchise 94

Franchise Franchising Loyalty Program Book 94

Modern Restaurant Management

AUGUST 5, 2020

“This alignment, along with TouchBistro’s global market leadership and powerhouse team of restaurant industry veterans, represents a great opportunity to get the proprietary capabilities we’ve built into our guest retention solution into the hands of significantly more restaurants.” ” Tyga Bites Launches.

Food Safety 203

Food Safety Mobile Ordering Online Ordering Kitchen Safety 203

Modern Restaurant Management

AUGUST 28, 2020

” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. His involvement in the community was unrivaled, as he was a major donor and contributor, giving generously of this time, leadership and experience.

Allergens 118

Allergens Kitchen Safety Guest Recovery Customer Service 118

Modern Restaurant Management

FEBRUARY 21, 2020

Each Awards program (Restaurants and Chefs, Books, Journalism, Design, Broadcast Media, and Leadership) has its own subcommittee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. The first James Beard Awards were given in 1991.

Brewery 115

Brewery Design Food Supply Equipment 115

Modern Restaurant Management

OCTOBER 16, 2019

Rather than assigning people to prep stations or at checkout, Ono takes advantage of automation to free people up to do what they do best; customer service/engagement and education. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu. Parts Town and Heritage Combine.

Food Truck 121

Food Truck Customer Service Customer Experience Front of House 121

Modern Restaurant Management

MARCH 11, 2020

.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites. Plant-Forward Offerings.

Bar 124

Bar Cash Management Loyalty Program Point of Sale 124

Modern Restaurant Management

NOVEMBER 11, 2019

Custom seasoning, sauce, and beverage flavor manufacturer Illes Foods, a 92-year-old family-owned and operated company, announced the transition of leadership to its fourth-generation. Illes Foods' Fourth Generation CEO. Cristin Illes Kahale. ” Tablelist and Discotech Team. US Foods Holding Corp.

Travel 96

Travel Food Hotels Loyalty Program 96

Modern Restaurant Management

OCTOBER 23, 2019

The Green Kitchen – serving nutrient-dense menu options with fresh and flavorful ingredients. “With Veterans Day coming up, we invite our guests to join us in honoring them by supporting Folds of Honor in educating the families of America’s fallen and disabled service members this season.

Point of Sale 70

Point of Sale Customer Experience Customer Service Front of House 70

Modern Restaurant Management

OCTOBER 21, 2019

Community – an educational forum for the general public on the many reasons for and benefits of living a plant-based lifestyle. " menu that takes inspiration from classic Canadian dishes and local ingredients. " menu includes a Maple Bacon Cheezeburger, Poutine and Split Pea Soup alongside by CHLOE.'s

Retail 74

Retail Consumer Goods Point of Sale Innovation 74

Modern Restaurant Management

JUNE 19, 2020

” Bloom’s most recent acquisition of SuperFi continues to fulfill its leadership strategy of conquering the WiFi marketing space by creating exceptional digital relationships between physical locations and their customers. It reduces the risk of exposure to both customers and staff by eliminating the need to touch menus and money.

Food Safety 116

Food Safety Customer Experience Website Management Employee Relations 116

Modern Restaurant Management

MARCH 24, 2020

Each new brand will operate at virtual kitchen locations, which are delivery-only, and will offer new items that are off-shoots of Dog Haus’ signature menu. In addition to the new brands, The Absolute Brands will introduce pop-up concepts for seasonal happenings and chef collaborations. family,” said David Gibbs, CEO, Yum!

Food Supply 86

Food Supply Kitchen Safety Cash Management Food Safety 86

Modern Restaurant Management

JANUARY 15, 2020

National Restaurant Association Survey on Top Menu Trends. “Aside from a great menu, restaurants must add something extra in their marketing recipe to stand out from the crowd and appeal to consumers,” said Michelle Skupin, senior director of retail insights at RetailMeNot. percent decline in cards sold, but only a.62

2020 94

2020 Point of Sale Online Ordering Consumer Goods 94

Modern Restaurant Management

DECEMBER 16, 2019

According to new research from the National Restaurant Association, 72 percent of people want a restaurant gift card this holiday season. Given that the 2019 holiday season is shorter than last year, brands will need strong gift card promotions throughout December to optimize their overall sales. Go with a Restaurant Gift Card.

2019 103

2019 Compost Mobile Ordering Point of Sale 103

Modern Restaurant Management

MAY 1, 2020

Some businesses have had a harder time adapting their business models, including French restaurants (-62 percent in seasonally adjusted consumer interest relative to other similar types of businesses), tapas & small plates (-57 percent) and hot pot (-53 percent). The second highest-rated concept was businesses offering free face masks.

2020 163

2020 Fast Casual Food Safety Guest Recovery 163