Modern Restaurant Management

JULY 17, 2025

Educating patrons on how bitterness can actually enhance enjoyment — just as salt sharpens sweetness — requires thoughtful menu language and trained front-of-house staff. Back-of-house training is just as crucial. First is guest perception. Many diners associate bitterness with harshness or medicinal flavors.

Front of House

7 Shifts

NOVEMBER 24, 2024

Collect data on the age, income, family size, and education level of people in your area. Train your restaurant staff to remind customers to give their feedback as well as submit the comment cards right away to the one in charge. Train your servers to strike up friendly conversations and report back interesting insights.

Marketing

ChowNow

FEBRUARY 21, 2025

In this article, you will learn: How to educate customers on why direct ordering matters Simple incentives to encourage direct orders Ways to streamline and promote your direct ordering system Lets explore the best ways to shift customer behavior and grow your direct ordering sales. But how do you get diners to change their habits?

Ordering

Modern Restaurant Management

MARCH 11, 2025

That's why we instituted lower-priced lunch specials and made other adjustments. Investing in teamwork, internal training, and career development—such as structured in-house wine education—creates a sense of belonging and shared growth. This has driven up all wages because a cook being paid $16.50

Front of House

The Rail

JULY 18, 2025

Many areas now have suppliers who specialize in restaurant-grade sustainable packaging and can offer flexible pricing or bulk discounts. Training Staff to Support the Transition Going green is a team effort. Customer Education and Feedback Loops An important part of making eco-friendly packaging work is educating your customers.

Compost

The Restaurant Group

DECEMBER 8, 2024

Training and Engaging Staff Your staffs commitment to waste reduction is pivotal. Educating and empowering them fosters a collective mission for sustainability. Employee Education on Waste Reduction Raise Awareness : Train staff on food wastes environmental and financial impacts.

Waste

ChowNow

FEBRUARY 28, 2025

Phone orders are prone to human errormisheard items, incorrect addresses, and unclear special requests are all common issues with manual order taking. With your own online ordering system, you can collect emails, send promotions , and encourage repeat business with reward programs or special discounts.

Online Ordering

Culinary Cues

FEBRUARY 27, 2025

Here are some that have, in the past, been posted on my office door when I was a chef and later as an educator. The place where we work is the stage where all this takes place and is such a very special space. But few would deny the value of inspirational words from the experience of others. This is the sign of true leadership.

Consumer Goods

Perfect Daily Grind

JULY 14, 2025

It’s often necessary to educate customers about what a quality cup of coffee means and why it needs to cost more than €1,” Zach says. The importance of small coffee brands – traditional and specialty alike – collaborating in these educational efforts cannot be overstated. We educate with gentleness,” Dario says.

Café

Lavu

MAY 2, 2025

Staff Training : Train employees on proper data entry and maintenance procedures. To get the most out of these tools, restaurants should follow best practices like keeping software updated, performing quality checks, and training staff to handle allergen labeling accurately. Catering and special orders 6.

Allergens

Lavu

JUNE 6, 2025

Training and development opportunities to help employees improve their skills and become more efficient in their roles. Additionally, implementing proper portion control and training your staff to minimize waste can help improve costs. One effective way to do this is by offering specials on slow-moving inventory.

Loyalty Program

Perfect Daily Grind

JULY 17, 2025

The Road to Milan docuseries – which follows Onyx Coffee Lab’s Andrea Allen training for the 2021 WBC – won the Best Series Award at the 2023 Oregon Documentary Film Festival. A growing number of consumers want to try these coffees, tapping into the desire for status, a sense of belonging, and a feeling of specialness.

Café

Culinary Cues

FEBRUARY 24, 2025

The simple things of a piece of land to work, a roof over our heads that can move from house to home, food on our table, clothes on our back, a solid education, good health and a job that provides and gives us satisfaction. Its not too much to ask, too much to expect, too much to dream of.

Back of House

SpotOn

JUNE 27, 2025

Train your staff When you use QR code ordering, your serving staff no longer needs to focus on taking orders. This frees them up to cover more tables and provide a better guest experience… but only if they're trained on what to do. This is particularly true in the first week or two when you start using QR codes.

Mobile Ordering

Modern Restaurant Management

MARCH 11, 2025

This was now a race to place any person with a pulse into a role, hoping that you could train them up quickly while you capitalized on the pent up demand from diners to enjoy their favorite restaurants again. Once onboarded, Immersive training videos show new hires the precise expectations of a day-on-the-job rather than long form manuals.

Mobile Ordering

Modern Restaurant Management

JANUARY 31, 2025

More than a third (36 percent) are specifically seeking "special occasion" venues, signaling a desire to make this year's celebration more memorable than ever.1 The non-commercial sector, which includes entities within retail, educational, and health care settings, is gaining more popularity.

Marketing

Lavu

MAY 2, 2025

Steps to Implement : Input accurate allergen data, train staff, and regularly audit for compliance. Training Staff on Using POS Systems for Allergen Management Proper training is key to using POS systems for allergen management. Regular training sessions ensure staff stays informed about menu changes and system updates.

Allergens

EATER

MARCH 14, 2025

The qualified layer of restaurant workers with experience found other work, whether its in the industry, adjacent to the industry, or outside of the industry, says Alice Cheng, the founder of Culinary Agents , a firm that specializes in job marketing and recruiting for restaurants nationwide.

Marketing

Perfect Daily Grind

JULY 11, 2025

This partnership will feature Juan Valdez serving hot and cold brew at home games through stadium activations, as well as special co-branded editions and a digital content series. Paris, France) Thu, 10 Jul – Raise the Bar launches its barista education event. Minneapolis, Minnesota, US) Thu, 10 Jul – SIGEP Asia main events announced.

2025

EATER

APRIL 30, 2025

Bailly recognized the young boys talent and encouraged him to get a more formal education. Within two years, members of Frances ruling class began to notice the young apprentices work and contracted him for special-occasion pieces outside the pastry shop. It was at Baillys shop that Carme blossomed.

Fine Dining

Paper Chase Accountancy

JULY 10, 2025

special rates for loyal guests, tailored packages based on past stays), enhancing guest satisfaction and repeat business. Revenue Management for Hospitality and Tourism Businesses Beyond Hotels Vacation Rentals: Dynamic pricing based on season, length of stay, special events, and property features (e.g.,

Hospitality

Culinary Cues

APRIL 17, 2025

Dont limit yourself (or your restaurant guests) to the frequency of holidays or special family events celebrate the moment, celebrate life. In 1995, I was entering my 16 th year as a culinary educator. Last week, I gathered with a few great friends (which in itself is a celebration) to recognize a great bottle of wine.

Airlines

Modern Restaurant Management

JANUARY 25, 2024

A flexible workforce education program can start workers on that path. Meeting the Moment through Workforce Education The restaurant industry’s low barrier to entry has long fostered a belief that employees are easily replaceable, but a tightening U.S. Thankfully, the workforce education landscape has evolved.

Education

Modern Restaurant Management

APRIL 15, 2024

For the first time this year, it also includes an educational component in which R ichard Sandoval Hospitality(RSH) aims to teach 60,000 early learners about the importance of bees through a signature in-school lesson plan in partnership with Title-1 elementary schools and through Chef’s children’s book on food sustainability.

Sustainability

Modern Restaurant Management

FEBRUARY 22, 2023

For many, recruiting is a skill they’re not trained on and just one of a hundred tasks occupying their work day. This gives a manager a small advantage in speed, but on a broader scale, busy hiring managers lack the time and training to compete with the resources of a Fortune 500 company.

Hiring

Modern Restaurant Management

SEPTEMBER 27, 2023

As a firm that specializes in working with clients in the restaurant industry, we regularly assist restaurant owners with many of these issues, particularly in areas like tax compliance, payroll, bookkeeping, and providing sound financial advice to help manage cash flow and business growth strategies.

Cash Management

Modern Restaurant Management

MARCH 9, 2022

Train your staff. Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Challenge your chef to be creative in transforming leftovers or excess ingredients into the next day’s specials. The more you use, the less you’ll waste. Inspect all food deliveries.

Waste

Culinary Cues

AUGUST 9, 2021

The answer is obvious – if those involved directly or indirectly with your team feel the magic of your operation, feel it in the same way that the guest does, then they will perform better, look forward to their work, engage better with others on the team, and feel part of something special. They can’t sell a product that they don’t know.

Front of House

Culinary Cues

SEPTEMBER 30, 2024

During an election year there is always a focus on what both parties call: “kitchen table issues” – the cost of groceries, mortgage, insurance, child-care, energy, and education, and how much is left for disposable income to be spent on the things we would like to do vs. what we have to do.

Pricing

Modern Restaurant Management

MAY 7, 2020

Training new people is easier with shorter menus.” In preparation for reopening, Egger, who has more than 17 years of food safety regulation and restaurant sanitation experience in Ohio and Florida, trained hundreds of Datz employees on its stepped-up health and safety measures to help prevent the spread of COVID-19.

Food Safety

Culinary Cues

JANUARY 3, 2023

Customers would like up, sometimes around the block, hoping for a seat in her rather small restaurant where she featured, what we called – blue plate specials. I asked her what made her food so special? Hospitality is what makes the experience of dining special, and it is most definitely what brings people back. _Danny Meyer.

Hospitality

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee.

Food Truck

Modern Restaurant Management

SEPTEMBER 8, 2021

Some companies have even spent upwards of $1 billion on personal protective equipment (PPE), cleaning procedure trainings, cleaning and disinfecting products, and other pandemic-related costs. Invest in proper training and certification. During the height of the pandemic, it seemed necessary to invest in every strategy and solution.

Kitchen Safety

Modern Restaurant Management

NOVEMBER 15, 2022

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. Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. The third option is to re-engineer your menu to be more profitable.

Pricing

Culinary Cues

JANUARY 20, 2024

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining. Do it right!

Fine Dining

Modern Restaurant Management

JUNE 5, 2024

Andrew and Judith Economos Rooftop Edible Garden at Selby Gardens, which was planned, planted, and maintained by Operation EcoVets, a non-profit organization that provides personal, educational, and professional growth opportunities for military veterans. Photos courtesy of The Green Orchid Can the effort be reproduced in other locations?

Certification

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. Have a new special with an awesome pairing?

Loyalty Program