Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.

Sustainability 448

Sustainability Food Equipment Design 448

7 Shifts

APRIL 7, 2021

After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly. These actions called for creating different ways to train employees based on certain aspects of the job.

Training 370

Training Food Safety Customer Experience Insurance 370

Culinary Cues

JULY 30, 2020

Without question there are two areas, short and long-term, that must be at the top of our list: education and healthcare. For the purpose of this article – let’s just focus on education. For decades many have debated what a good education entails and where our efforts should lie.

Education 441

Education Technology Healthcare Article 441

7 Shifts

NOVEMBER 24, 2024

Let’s take the guesswork out of starting your food business and set your establishment up for success. Do you want to find out which food items your customers love the most? Here, you take a look at the GDP growth, unemployment rates, and inflation in the restaurant industry. Start by deciding what you need to know.

Marketing 370

Marketing Social Media SEO Customer Service 370

Culinary Cues

MAY 12, 2025

Start here: lets make the worlds best, no comparison, out-of-the-park, mind-blowing, cant even describe how good this (fill in the blank) is. [] SANDWICHES: Think about the details: either produce, or find the absolute best, crusty exterior and rich, moist interior bread to be found anywhere on the planet. Make the tomato an experience.

Fine Dining 352

Fine Dining Seasonal Menu Front of House White Paper 352

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. Listening to others without a need to take control of a conversation can do the same. [] Never step on others to get to your intended destination. No race is ever truly won by pushing others out of the way. Make more music.

Consumer Goods 452

Consumer Goods Transportation Small Business Take-out 452

Culinary Cues

APRIL 7, 2025

Its a question on the minds of most chefs, restaurateurs, and culinary educators: What will the next generation of cooks and chefs look like? What is the projected profile of cooks and chefs moving forward. This model will help to create sense of ownership and establish a significant way of retaining good people.

Kitchen Safety 306

Kitchen Safety Food Supply 2030 Healthcare 306

EATER

OCTOBER 21, 2024

The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. We call it out. The environmental mission can come later. without interruptions. So he took action.

Sustainability 326

Sustainability Sourcing Consumer Goods Seasonal Menu 326

Modern Restaurant Management

JULY 11, 2024

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.

Food Safety 458

Food Safety Education Training Equipment 458

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Lyall at Lafayette Public House has also taken steps, training the staff to fully load the dishwasher before running it.

Compost 284

Compost Food Equipment Waste 284

Culinary Cues

JULY 15, 2024

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.

Leadership 473

Leadership Food Truck Employee Relations Training 473

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 473

Sustainability Education Training Social Media 473

Culinary Cues

MARCH 15, 2021

Just as the restaurant industry evolves, so too must the industry of education. If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? When this change does not occur then the strong shall survive and the weak shall perish.

Education 587

Education Food Supply Communication Training 587

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 307

Training Café Kitchen Safety Back of House 307

Modern Restaurant Management

MAY 29, 2024

Trying to apply surge pricing models in restaurants is still very early and I think we’ll see brands take a cautious approach to figure out what ‘sells.’" I think we’ll see brands really take their time, study the successes and failures of others and slowly wade into the strategy. Yes, and yes!

Pricing 482

Pricing Airlines Loyalty Program Education 482

Modern Restaurant Management

NOVEMBER 25, 2020

Many consumers are still nervous about going out in public due to the fear of contracting this highly contagious virus. Demonstrate that you’re prioritizing safety and taking every possible precaution to prevent COVID-19. – that you’re taking every precaution to keep employees, guests, and your community safe.

Food Safety 553

Food Safety Social Media Food Order Audits 553

Modern Restaurant Management

FEBRUARY 27, 2025

Our goal is to learn as well as educate, uplift, and align with our target communities to coalesce as seamlessly as possible. We provide full training, marketing support, and ongoing guidance to help them succeed. JA: We have strict guidelines, standardized recipes, and regular training. How did this partnership come about?

Franchise 221

Franchise Franchising Social Media Influencer 221

Culinary Cues

NOVEMBER 20, 2020

The purpose of colleges is to teach, prepare, train and connect students with the rest of their lives. Restaurants and bars have always served that purpose and they will again once people are comfortable with being out in public. PLAN BETTER – TRAIN HARDER. The question is – are they willing to change? CAFÉ Talks Podcast.

Social Media 508

Social Media Education Email Marketing 2008 508

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

Waste 539

Waste Compost Food Recycling 539

Modern Restaurant Management

NOVEMBER 13, 2023

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.

Franchise 520

Franchise Franchising Employee Relations Restaurant Law 520

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. What is that cook for all ages like, what list of attributes make up the ideal person for the job? This is paramount!

Restaurant Law 471

Restaurant Law Education Definition Social Media 471

Culinary Cues

FEBRUARY 12, 2020

The chef is not just the leader of the kitchen, he or she is the leader of people, and as such you must act the part – all of the time, day in and day out, and when you want to as well as when you don’t. These responsibilities come with the job – embrace them. Be an advocate within your restaurant for a benefit package that includes exercise.

Education 394

Education Consumer Goods Training Back of House 394

Modern Restaurant Management

MAY 14, 2025

To learn more about MORE, Modern Restaurant Management (MRM) magazine reached out to co-founder Liz Murray. One of our New York workforce development members, Hot Bread Kitchen , is developing a manager training program that’s launching this summer. Who should consider joining MORE and why should they?

Website Management 221

Website Management Hospitality Sustainability Education 221

Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. These team members will go out of their way for the guest because you do so for them. Let them kick the tires and take the menu for a spin.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

Modern Restaurant Management

JUNE 27, 2025

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.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

JUNE 8, 2020

” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Take employees’ temperatures with a scanning thermometer (with no direct contact) before they enter your restaurant. No exceptions!

Food Safety 507

Food Safety Social Media Website Management Food Supply 507

ChowNow

FEBRUARY 21, 2025

Third-party delivery apps start out as a convenient way to reach new customers, but they always take a significant chunk of your profits. Its up to you to educate them on the impact and show them why ordering direct makes a difference.

Ordering 195

Ordering Email Marketing Online Ordering Social Media 195

Modern Restaurant Management

MARCH 6, 2023

As customers continue to feel more comfortable dining out, restaurants should have health and safety measures down pat. In an industry known for having a high turnover rate and being a fast-paced environment, proper employee training and education is essential.

Audits 469

Audits Kitchen Safety Mobile Ordering Customer Experience 469

Modern Restaurant Management

FEBRUARY 24, 2022

Those who figured out another path, a different career or a job in a different industry are seemingly unmotivated to go back to their previous work. There are a few reasons: New employees often lack training; ill-equipped and inexperienced workers sustain more injuries trying to use machinery or tools with which they are not familiar.

Hiring 493

Hiring Guest Recovery Insurance Hotels 493

Modern Restaurant Management

MAY 7, 2020

We’ve already been following enhanced hygiene protocols and taking the temperature of all employees who enter the market. “Our findings indicate that, while people are most interested in going to restaurants again, they also do not want to go out too early,” stated said Alan McKeon, president and CEO of Alexander Babbage.

Food Safety 511

Food Safety Front of House Back of House Seating 511

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 449

FOH BOH Food Safety Front of House 449

Culinary Cues

SEPTEMBER 30, 2024

If you are part of a working couple, managing a budget, paying for a mortgage, supporting two cars, and probably still paying off your student loans, then does going out to dinner make sense? If you are going to invest in “dinner out” then this is where you would prefer to spend your money. You want to support them.

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

Goliath Consulting

JULY 8, 2020

With modified inventory procedures, increased communication and planning, and appropriate training, bar managers can rein in the uncertainty and provide their guests and staff with a consistent product. Keep in mind if a distributor is out of a popular product, the restaurant may need to seek a product from a different distributor.

Supplies 392

Supplies Bar Management Management 392

Culinary Cues

JANUARY 18, 2023

Sure, luck can be involved, but luck is rarely something to depend on or take credit for. Every plate is perfectly executed, no returns or re-fires, the roast is a perfect medium rare, the grill marks are well-defined, that fish fillet is caramelized beautifully, and you never run out of prep. PLAN BETTER – TRAIN HARDER.

Back of House 468

Back of House Front of House Education Café 468

Modern Restaurant Management

JULY 29, 2021

You may also use plenty of internet-connected devices like iPads or smartphones for taking orders. Educate Employees. Consequently, you should educate all employees about safe security practices like using strong passwords, not opening suspicious emails, and always logging out of devices.

Loyalty Program 618

Loyalty Program Employee Relations Point of Sale Mobile Ordering 618

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

Guest Recovery 413

Guest Recovery Kitchen Safety Customer Service Food Safety 413

Modern Restaurant Management

MARCH 16, 2020

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.”

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585