Modern Restaurant Management

OCTOBER 30, 2023

Succeeding despite those headwinds takes a special effort, especially during back-to-school when the trends are most pronounced. Take Advantage of Technology : In addition to scheduling, QSR technology has grown immensely in scope and capability. Others offer special wages for hard-to-staff shifts.

2000 193

2000 Food Supply Hiring 2023 193

The Restaurant Times

MARCH 8, 2023

Here’s what they have to say, Niki Walsh Senior Director, F&B Marketing and PR Taste of Hilton, and Hilton EMEA Based out of Dubai, Niki Wash has 23 years in the hospitality industry. She is a certified WSET Wine School educator and has studied Japanese tea at the Global Japanese Tea Association. Make choices; not obligations.

Specials 52

Specials 2012 Food Truck Back of House 52

Modern Restaurant Management

JANUARY 15, 2024

Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami. Play The Field : Some Super Bowl viewers prefer to watch the game in the comfort of their own homes, but that doesn’t mean you should lose out on sales.

Food Supply 203

Food Supply Point of Sale Back of House Inventory 203

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). Encourage talk about food while on the job, take the time as a chef or manager to make “FOOD FACT” teaching moments throughout the day.

Technology 347

Technology Front of House Social Media Back of House 347

Modern Restaurant Management

JANUARY 3, 2024

We will discuss how to build customer communication and what aspects to prioritize to make your establishment stand out and thrive. ” This will help you not just stand out among other establishments but take a special place in a customer’s mind. Become an educational platform in your field for them.

2024 204

2024 Social Media Customer Experience Events 204

7 Shifts

SEPTEMBER 26, 2022

Making Your Resume Stand Out. If this is something you've done, name the course(s) taken, the certification achieved, and/or the name of your educator/institution for added credibility. Restaurants are coming to realize that education is one of the best ways to engage and retain staff. Table of Contents. Skills for Your Resume.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

SEPTEMBER 15, 2021

It's a tactic that can also take multiple forms, such as suggesting a limited special burger to someone who orders the usual signature every time. Compared to going through the specials to every guest or blasting all online orders with an offer, these personalized approaches are favorable. Benefits of suggestive selling.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

DECEMBER 31, 2020

We know that it takes time to get comfortable and understand your role more fully; we know that a few years is not enough time, but we also know that representation was never meant to be a lifetime career that bends to your need to “keep the job” and hang on to the personal benefits that it provides.

Restaurant Law 520

Restaurant Law Government Mobile Ordering Take-out 520

7 Shifts

JULY 27, 2023

The ones that have stayed are even more special, more integrals to the space and the place. I do have people who can take vacations now, paid vacations." It took us time to really figure things out. It wasn't a fair playing field in terms of trying a new model out, of course, and it did take time to settle into it.

Communication 195

Communication Front of House Education Back of House 195

7 Shifts

AUGUST 16, 2021

The way to run great shifts is to get out ahead and schedule pre-shift meetings. With the essentials covered, use this time to take a deep dive into a topic of relevance for the business. Give praise to individual team members for their accomplishments—in and out of the restaurant. Call it out here. Use and Take Notes.

Front of House 398

Front of House Back of House Coaching Customer Service 398

Culinary Cues

FEBRUARY 16, 2022

Your goal should never be to simply fill in a blank space on your schedule, but rather to find the right people to balance out your team. This also shows that the person has a goal and knows what it will take to get there. But desperation hiring is, more often than not, a terrible way to staff your kitchen.

Uniforms 369

Uniforms Hiring Consumer Goods Communication 369

7 Shifts

DECEMBER 8, 2020

If your restaurant is counter service, have an email list signup sheet where your team can encourage them to sign up for the list to get updates about the business and first dibs at any special promos you may have in the pipeline. For your kitchen team, this could be a signature burger or sandwich special.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Culinary Cues

APRIL 15, 2020

Let’s take restaurants as an example – one might assume that these businesses are a luxury since cooking at home is always a logical alternative. Let’s take a look: [] RESTAURANTS ARE ESSENTIAL TO THE GROWTH OF SMALL TOWN AMERICA. Restaurants are more than places where we can fill our stomachs – so much more. million workers.

Travel 367

Travel Small Business Point of Sale Back of House 367

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. These statistics may provide a different outlook: According to the National Restaurant Association 1 out of every 3 people in the U.S.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

7 Shifts

JANUARY 31, 2024

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.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

JUNE 6, 2023

The worst part is, this type of illness is largely preventable Restaurant owners and operators need to take active steps to prevent foodborne illness from coming out of their kitchens. Your workers will take short cuts. Educate your diners. Of those, 128,000 are hospitalized and 3,000 die. coli and salmonella.

Food Safety 169

Food Safety Management Management Kitchen Safety 169

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. They take responsibility for this every day. This is my purpose and look at the results!”.

Coaching 412

Coaching Café Training Take-out 412

Modern Restaurant Management

OCTOBER 25, 2022

While there’s no method that is 100% effective at preventing and eliminating new threats to businesses and their patrons, becoming familiarized with the way scammers work can save a business- whether its family-owned or a mega franchise- from taking a hit. How can restaurants stay safe without ruling out the use of QR codes?

Online Ordering 186

Online Ordering Website Management Social Media Mobile Ordering 186

Modern Restaurant Management

OCTOBER 24, 2023

This is especially true when taking into consideration that only about half of consumers say they know where they want to order from when using delivery services, while 42 percent say they browse through the options available in delivery platforms before deciding where to order from.

Ordering 193

Ordering Online Ordering Loyalty Program Customer Experience 193

Modern Restaurant Management

DECEMBER 11, 2023

" Modern Restaurant Management (MRM) magazine reached out to Cox for more suggestions on how restaurants and bars can maximize Saturday nights. First, it’s essential for operators to educate staff around the benefits of selling premium-priced drinks during the first ordering round.

Point of Sale 106

Point of Sale Mobile Ordering Bar Supplies 106

Modern Restaurant Management

MARCH 9, 2022

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. Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Train your staff. Stop overprepping. Feed the hungry.

Waste 212

Waste Compost Food Recycling 212

Culinary Cues

MARCH 21, 2020

Once we learn to take a breath and put the brakes on typically intense lifestyles, always on the go, always more to do than there is time, constantly putting aside interface time with friends and family, and relying on technology for our entertainment – we might just be able to find solace in life. We have lots of time on our hands.

Back of House 344

Back of House Book Leadership Communication 344

Modern Restaurant Management

APRIL 20, 2022

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.

Mobile Ordering 210

Mobile Ordering Food Order Employee Relations Customer Service 210

7 Shifts

SEPTEMBER 15, 2021

It's a tactic that can also take multiple forms, such as suggesting a limited special burger to someone who orders the usual signature every time. Compared to going through the specials to every guest or blasting all online orders with an offer, these personalized approaches are favorable. Benefits of suggestive selling.

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

Modern Restaurant Management

DECEMBER 28, 2023

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.

2024 163

2024 2023 Food Order 2013 163

Culinary Cues

FEBRUARY 25, 2020

I don’t have the answers – they need to come from a consortium of restaurant professionals representing operations, organizations, education, ownership, and customers. What are you doing to modify menus, reduce portions of dairy, and/or educate consumers about moderation? Pretention is fading in popularity. government.

Fine Dining 319

Fine Dining Point of Sale Food Supply Education 319

Modern Restaurant Management

SEPTEMBER 3, 2020

“We want to expose young managers to see and experience the bigger picture of where their careers can go and what it takes to continue to build the restaurants’ business. . Education is key and we look for opportunities to allow our associates to learn as much as they can.” ”

Marketing 185

Marketing Seasonal Menu Leadership Coaching 185

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Many sidewalks slant out toward the street. Allow employees to take water breaks. Thankfully, outdoor dining is less expensive to build out.

Outdoor 199

Outdoor Fine Dining Dine-in FOH 199

7 Shifts

AUGUST 20, 2020

The 1894 Lodge , a culinary and communal staple in rural New Washington, Indiana, places a special emphasis on its history. Once we started to open up a little bit, we really emphasized how we take care of our employees and how we take care of our building as far as a cleaning aspect. It’s crazy what you’ll get out of it.

Employee Relations 195

Employee Relations Guest Recovery Communication POS 195

7 Shifts

MARCH 16, 2022

You can personalize your interactions even further by taking the time to learn a few key details about each of your staff members (e.g., Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities.

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

AUGUST 28, 2022

Now that every chef and culinary educator has their feathers ruffled – let me explain. Daniel Boulud grew up in France, his parents operated a café, he lived on a farm, he pulled carrots from the ground, watched local artisans mill flour for bread, and walked the vineyards where grapes were crying out to become wine.

Book 354

Book Café Travel Training 354

A Wine Story

JANUARY 27, 2021

This panel session, taking place during the 2021 Unified Grape Symposium (called Virtual Programming is Now a Part of a Successful Marketing Plan ) included Kat Stark, Director of Experience at Wine.com; Kassidy Clark, Director of Marketing for Onx Wines in Paso Robles; and Sarah Tracey , Sommelier and owner of The Lush Life. Click here for.

Seminar 148

Seminar Email Marketing Consumer Goods Events 148

Open for Business

JANUARY 24, 2023

Interact with your followers to get the most out of social media. Social media management takes practice. Take a deep breath: You don’t have to master every new social media platform that comes down the pike. Use stories to Ask your followers questions like what menu items they’d like to see as a special.

Social Media 148

Social Media Front of House Download Consumer Goods 148

Modern Restaurant Management

NOVEMBER 15, 2022

As inflation takes hold, restaurant owners are faced with the dilemma of whether to raise prices in order to maintain margin. One way to maximize pricing efficiency is to raise standard menu prices but keep specials priced low, offering something of value to the bargain hunters in the customer base. Check your competitor's pricing.

Pricing 189

Pricing Food Supply Seasonal Menu Menu 189

Goliath Consulting

SEPTEMBER 14, 2020

From an interview with Restaurant Business Magazine , Bruster’s Real Ice Cream reported selling 18 franchise agreements this year and now has 56 stores under construction or in development out of their 200 units (1). Those who are able are taking advantage of the open real estate.”. BETTER REAL ESTATE. MORE RESOURCES.

Franchise 157

Franchise Franchising 2021 Fast Casual 157

Culinary Cues

JUNE 16, 2020

Dining out was unavailable and we got by, we re-introduced ourselves to cooking at home and dusted off those skills that had been dormant, or added some new ones that had here-to-for not existed. Cooks and chefs drifted out of the limelight and now even those career cooks were likely questioning their choice of jobs.

Social Media 285

Social Media Entertainment Email Marketing Customer Experience 285

EATER

FEBRUARY 23, 2024

But lately, Eater staffers and other frequent restaurant-goers I’ve spoken to have noticed that drawn-out explanations of the food are making it into the menu spiel. This is hospitality; context and education can make a meal bloom. Restaurants are trying to figure out how much is just right.

Menu 116

Menu Fine Dining Seasonal Menu Dine-in 116