Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce.

2024 208

2024 Loyalty Program Cash Management Customer Experience 208

Hot Schedules

JANUARY 12, 2022

From time and attendance advancements tracking the employee from clock-in to punch-out to POS analytics feeding corporate monthly location performance trends, there’s no doubt innovation will give restaurant groups insights and efficiency undreamed of just a decade ago – but how do IT teams go about orchestrating a great reinvention?

Back of House 147

Back of House Employee Relations POS Government 147

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

7 Shifts

AUGUST 20, 2020

How to cut labor costs in a restaurant 101: Use a labor management tool Did you know that restaurants spend about 30% of their revenue on wages, overtime, payroll taxes, and employee health care? Innovations in online ordering platforms and on-premise mobile ordering improve operational efficiency in restaurants.

Technology 293

Technology Mobile Ordering Dietary Restrictions Cash Management 293

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. – Barry McGowan, CEO, Fogo de Chão.

2023 192

2023 Loyalty Program Mobile Ordering Customer Experience 192

Modern Restaurant Management

DECEMBER 16, 2021

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.

2022 170

2022 Food Supply Back of House Kitchen Safety 170

Modern Restaurant Management

NOVEMBER 15, 2022

Consider resizing menu items down, especially if you notice consistent food waste from a specific item. Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. Shorten the menu, allowing for less waste, less purchasing and less labor.

Pricing 172

Pricing Food Supply Seasonal Menu Menu 172

Modern Restaurant Management

APRIL 13, 2021

This convention was an utter waste of time and money. They relate well with customers, employees and their franchisor. Top franchisees use their business to improve the lives of others, including their customers, their employees, their vendors and, of course, their community. They manage adversity.

Franchise 174

Franchise Franchising Employee Relations Coaching 174

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Successful companies, in any industry, are always innovating. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly.

Operations 78

Operations Management Management Inventory 78

The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. In fact, seven of the top twenty trends listed by the chefs related in some way to sustainable and environmentally sound practices.

Sustainability 88

Sustainability Recycling Compost Waste 88

Clover - Restaurants

MAY 3, 2024

Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Hot Schedules

MAY 25, 2021

My goal is to create an atmosphere of mutual trust and respect to enable the people to communicate, cooperate and be innovative. Favourite part of working with Fourth: As a newly hired employee, what motivated me to join and still keeps me excited is: Working on one of the biggest and most complex products within Fourth’s portfolio.

Cash Management 148

Cash Management Customer Service Customer Experience Sports 148

Modern Restaurant Management

JULY 30, 2021

It’s one more way we can show how much we care about our employees. “We’re thrilled to partner with the KFC Foundation to provide KFC restaurant employees with the tools they need to quickly build emergency savings funds and establish long-term saving habits,” said Leigh Phillips, President and CEO, SaverLife.

Franchise 191

Franchise Franchising Fast Casual Point of Sale 191

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 156

2021 Loyalty Program Retail Online Ordering 156

Touch Bistro

JUNE 22, 2021

That means you can support your employees, grow your restaurant empire, and even launch a new product line. Minimize Food Waste. Another way to reduce operating costs is to reduce food waste. A great method for reducing food waste is building your menu around your current inventory, versus the other way around.

Operations 52

Operations Food Supply Inventory Employee Relations 52

Aaron Allen & Associates

OCTOBER 4, 2022

per hour (as of July 2022) — an increase in labor cost of 33% in the last five years Much of the restaurant employment is part time, with employees working an average 25.5 Some questions to ask when beginning to set the baselines include: What are sales per employee? What are employee turnover and retention rates? In the U.S.,

Point of Sale 98

Point of Sale Employee Relations 2022 Mobile Ordering 98

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. ” What Restaurant Employees Want at Work. Employees aren’t satisfied with their current wages. Employees want schedule flexibility. with an average score of 4.1

2022 200

2022 Mobile Ordering Guest Recovery Point of Sale 200

EATER

DECEMBER 16, 2021

Dynamex stated that most workers are employees and that any company seeking to classify a worker as an independent contractor must meet a stringent burden of proof to do so. She explained, “I was always tight on money because I wouldn’t make enough, even working four or five jobs. It was very exhausting.” Superior Court.

Back of House 140

Back of House Employee Relations Delivery Mobile Ordering 140

Modern Restaurant Management

FEBRUARY 27, 2020

Employee recruitment and retention continues to be a major challenge for operators in 2020, with low unemployment rates and growing job openings. Highlighting the growing demands of consumers, the report also revealed serious concerns around food waste. And 20 percent say they are using automation wherever they can.

2020 151

2020 Influencer Point of Sale Food Safety 151

The Restaurant Times

MAY 31, 2021

Experienced employees are an asset to any business, and thus indispensable for its success. The right talent can help you innovate and grow your business. The infrastructure should also include good waste management, water facilities, and other essential services.

Point of Sale 69

Point of Sale Cash Management Customer Service Employee Relations 69

Modern Restaurant Management

FEBRUARY 10, 2020

We look forward to continuing to innovate and find ways to make ordering plant-based at Taco Bell even more accessible at a great value,” said Taco Bell Corp Chief Food Innovation Officer Liz Matthews. We have long been a haven for vegans and vegetarians, who replace meat for beans on almost any of our menu items.

Hospitality 141

Hospitality Food Consumer Goods Point of Sale 141

Harbor Touch

AUGUST 1, 2019

For instance, because of CCTV, you’ll know how much stock is left in your storage and whether an employee of yours is slacking off. Wastage is a common problem in restaurants, not because it wastes money in lost inventory, but it also brings into light ethical concerns with food. Properly Manage Your Inventory. Conclusion. Learn More.

Technology 60

Technology Operations Point of Sale Website Management 60

Modern Restaurant Management

DECEMBER 16, 2019

Finding and retaining employees remain among the biggest obstacles operators struggle with. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs. It seems the industry has reached its ceiling in terms of hourly employee turnover and is now moderating. Go with a Restaurant Gift Card.

2019 95

2019 Compost Mobile Ordering Point of Sale 95

Apicbase

AUGUST 19, 2022

Without a long-term approach, hotels – and large-scale food service companies – run into all sorts of problems down the line, leading to: costly software patch-ups, difficulties with staff training, low adoption by employees, and underwhelming ROI. They come together to support each other and spur innovation sustainably.

Hotels 52

Hotels Technology Hospitality Back of House 52

7 Shifts

SEPTEMBER 19, 2019

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. But restaurant management is the glue that holds it all together.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

DECEMBER 14, 2021

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.

2022 180

2022 Food Supply Mobile Ordering Customer Experience 180

Modern Restaurant Management

MARCH 24, 2020

Ultimately, our end goal with virtual kitchens is to reach wider audiences with our acclaimed, innovative menu items.” Bacardi employees and contractors also received the free product as the health and safety of people is always top of mind for the family-owned company.

Food Supply 84

Food Supply Kitchen Safety Cash Management Food Safety 84

Modern Restaurant Management

AUGUST 5, 2020

After moving from Australia to NYC, I couldn’t be more excited to make my mark as a part of this innovative, culture-lead team.” The franchise owner or manager can use the app to build workflows, list and assign tasks, set and check compliance parameters, and keep the frontline employees updated in real time.

Food Safety 184

Food Safety Mobile Ordering Online Ordering Kitchen Safety 184

Modern Restaurant Management

MAY 31, 2024

“Restaurant jobs are particularly valuable because employees can learn a host of skills in a short time that are investments for both their business and everyday life,” said Michelle Korsmo, President & CEO of the National Restaurant Association. Similarly, 28 percent of companies have requirements around food waste reduction.

Online Ordering 118

Online Ordering Ordering 2024 Hiring 118

Hot Schedules

AUGUST 25, 2021

When these situations are preventable with modern technology, the unrecognized profits should be looked at as waste. Innovations in data aggregation and reporting have ensured that operators have more information than ever about their businesses. Related Posts. Why are Restaurant Managers Still so in the Weeds? Users Group.

Management 138

Management Management Food Safety Leadership 138

Modern Restaurant Management

JANUARY 27, 2020

In addition to ordering ahead via Grubhub, in-store ordering kiosks allow restaurants to migrate employees away from the cash register and back to food prep lines and fulfilment areas, expediting and ensuring accuracy of orders and increasing throughput. “We are really excited about Parts In Town. CEO, of Parts Town.

Catering 108

Catering Mobile Ordering Customer Service Leadership 108

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. Southern Glazer's Acknowledges Drivers and Warehouse Employees.

Food 137

Food Tip Distribution Guest Recovery Food Safety 137

Modern Restaurant Management

FEBRUARY 18, 2020

Third, the onslaught of opioid, vaping, and alcohol combinations have forced the restaurant industry to begin hiring completely different generations of rock star employees, in both the front and back of the house. At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage.

Mobile Ordering 206

Mobile Ordering Front of House Fast Casual Customer Service 206

Modern Restaurant Management

NOVEMBER 19, 2020

Individuals aged 21 years or older who make a suggested donation towards a CommUNITY Batch bottle will be invited to join a virtual tasting hosted by Chef Lee and Maker's Mark Director of Innovation, Jane Bowie. “We put the safety of our employees first. “We put the safety of our employees first.

Mobile Ordering 117

Mobile Ordering Kitchen Safety Online Ordering Coaching 117

EATER

SEPTEMBER 21, 2023

I’m sure rising temperatures result in tons of product waste.” Only seven states have heat-related public health regulations, and critics say that without the creation of federal occupational health and safety legislation, Biden’s initiatives can only do so much.

Certification 121

Certification Employee Relations 2050 Sustainability 121

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. ” Examples of safety and service enhancements include: A culture of safety and wellbeing for employees and customers.

Food Safety 133

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 133

Restaurant365

FEBRUARY 18, 2022

The restaurant industry is absolutely brimming with innovation. With ongoing employee crisis, restaurants must get their staffing levels to balance service delivery with fiscal responsibility. You can optimize food usage and reduce waste. Balancing staffing needs. Responding to customer feedback.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78