Modern Restaurant Management

MAY 14, 2021

They are looking to hire 10,000 new employees over the next three months. Chipotle's crew members can advance to a Restaurateur, the highest General Manager position, in as little as three and a half years, with average compensation of $100,000. "Chipotle The perks don’t end there.

Hiring 148

Hiring Employee Relations Recruiting Education 148

The Restaurant Times

JUNE 30, 2021

A manager is responsible for the general administration of the staff and the smooth functioning of any organization. A restaurant manager, however, has multifaceted responsibilities. In addition to managing internal operations, he is also the interface between customers and the staff. Managing Finance .

Operations 52

Operations Management Management Front of House 52

Sling

JUNE 5, 2020

Unfortunately, many managers neglect this vital practice for other, easier tasks because they don’t understand what this type of planning requires. Other times, managers may not understand how pivotal human resource planning is to their long-term corporate strategy and the ultimate success of their business. Recruitment.

Definition 88

Definition Employee Relations Communication Recruiting 88

Restaurant365

AUGUST 19, 2020

For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. In addition, in the age of social media, your labor practices and HR policies are under closer scrutiny than ever by both your employees and the public. Tailor your hiring and recruiting practices.

Restaurant Law 131

Restaurant Law Recruiting Employee Relations Food Safety 131

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty.

Back of House 52

Back of House BOH Front of House FOH 52

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. These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate.

2022 186

2022 Food Supply Mobile Ordering Customer Experience 186

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

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Article 2023 2022 2021 78

Restaurant365

APRIL 26, 2022

Hiring restaurant employees and retaining them is no longer just an issue for the HR team. As CFO, you can play a key role in the corporate direction for hiring restaurant employees, retention and staffing investments. Why hiring restaurant employees is now a CFO concern. The high cost of employee turnover.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Restaurant365

JULY 24, 2020

You’ll also have to manage your online reputation even more diligently as your delivery business exists entirely online. Choosing between in-house delivery, third-party delivery apps or a combination requires an understanding of related costs. Ensure your “person-in-charge” has an up-to-date ServSafe Food Manager certification.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

SEPTEMBER 16, 2021

Your individual hiring decisions define your company culture over the long term, impacting both the customer experience and employee retention. Despite the challenges, you need to hire and retain amazing restaurant employees, right now and in the future. First, you are preparing a pipeline for your next potential managers.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Hot Schedules

MARCH 29, 2021

My mentor Chris Webb (Product Manager) advised me to do things the way I believe it is best. We managed to solve the problem of that one client and to also improve the solution as a whole, to benefit all.”. “I Related Posts. But after a while his colleagues felt they could trust his judgement. “My In the right way.”

Technology 148

Technology Insurance Healthcare Recruiting 148

Restaurant365

AUGUST 21, 2020

For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. In addition, in the age of social media, your labor practices and HR policies are under closer scrutiny than ever by both your employees and the public. Tailor your hiring and recruiting practices.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Restaurant365

JULY 29, 2021

However, many CFOs are still facing uncertainty, particularly from pandemic-related complications that are still challenging operations and restaurant profitability. Strong vendor relationships can help you ensure continuity in product, better pricing, and high-quality standards for inventory. Keep close tabs on PPP and RRF spending.

Cash Management 78

Cash Management Point of Sale Inventory 2021 78

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. However, the biggest factor in controlling food costs is improving your inventory management. These recurring costs can be broken down further by category.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Touch Bistro

JULY 4, 2021

are trying everything and the kitchen sink to recruit and retain employees in the face of a labor shortage the likes of which this industry hasn’t seen in decades. million food service employees lost their jobs in 2020. Despite most restaurants having reopened after COVID-19 closures, the restaurant industry was still 1.5

2021 98

2021 Employee Relations Hiring Recruiting 98

Apicbase

FEBRUARY 29, 2024

National Restaurant Association , 2024) Recommended Read : Restaurant Menu Costing — How to Automate Recipe Calculations & Eliminate Low-Margin Items Restaurant Procurement & Inventory Statistics Restaurateurs looked for more affordable suppliers or replaced ingredients with cheaper alternatives. That’s 4% more than the previous year.

2024 52

2024 Operations 2023 Loyalty Program 52

Modern Restaurant Management

MARCH 18, 2020

” The Association proposed three separate categories of protection for industry restaurants and employees: directed/targeted financial relief; loans/insurance options for impacted small businesses; and tax measures. Before coronavirus, the recruitment and retention of employees was the top challenge for the restaurant industry.

Insurance 167

Insurance Employee Relations 2002 2001 167

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. In theory, it sounds easy. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Times

FEBRUARY 18, 2022

Since the rush hours are usually at night time (during dinner time), restaurants in the USA need night chefs to manage the rush hours. The main responsibility of the night chef is to prepare food during the night shift and manage the rush hours. Collaborating with the restaurant management while optimizing staff productivity.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

The Restaurant Times

NOVEMBER 30, 2020

Stock and Inventory Process. Supply Chain Management. Vendor Management. Payouts and Commission Management. Managing the business of multiple Franchise Restaurants can be a daunting task. Thus, using Franchise Management software helps to resolve this issue. The main aspects are-. Staff Training.

Franchise 52

Franchise Franchising Cash Management License 52

Hot Schedules

MARCH 26, 2019

See how improving your employee experience will boost the guest experience, too. Engaging your employees will encourage them to stay. Engaging your employees will encourage them to stay. Disengaged vs. Engaged Employees. As you may imagine, disengaged employees deliver mediocre or negative customer experiences.

Employee Relations 60

Employee Relations Front of House Allergens Back of House 60

Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

Restaurant365

JULY 8, 2021

Many restaurants turned to takeout and delivery to remain in business during the pandemic and because of pandemic-related restrictions. Undoubtedly, managing your labor over the past year has been difficult. Is off-premise dining here to stay? All these stats had remained fairly steady in recent weeks. Track Your Labor Costs.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Transact

DECEMBER 9, 2019

Labeling SaaS-based app and the TransAct Enterprise Management System (TEMS) in the near-term. across the restaurant and foodservice industry landscape will further benefit TransAct through a combination of up-front hardware sales revenue and attractive recurring annual ARPU related to our apps and labels.”. Terminal, the BOHA!

Operations 60

Operations Back of House Front of House Food Safety 60

Apicbase

APRIL 20, 2022

Verify that both customers and employees understand your brand concept. Manage group-wide menus from a centralised platform with performance dashboards. Your concession owners are not your employees. For restaurants and virtual brands, those relate primarily to brand consistency. 1 You’ll have to share control.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

MARCH 16, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features some surveys surrounding Coronavirus and the restaurant industry, the best locations for chefs, online payment fraud and top trends for QSRs. percent from unusually high numbers a year ago related to U.S. COVID-19 Foot Traffic at QSRs.

Mobile Ordering 108

Mobile Ordering Online Ordering Point of Sale POS 108

Bevspot

JULY 8, 2015

Long Hours and High Employee Turnover Late nights…long weekend shifts…sleep deprivation. Add on 5-15 hours of weekly or monthly inventory counts, product ordering, sales reconciliations, and profitability analyses, and your end result often comes out to 60+ hour workweeks. Sound familiar? And the worst part?

2014 52

2014 2003 Cash Management 2008 52

Bevspot

JULY 8, 2015

Long Hours and High Employee Turnover. Add on 5-15 hours of weekly or monthly inventory counts, product ordering, sales reconciliations, and profitability analyses, and your end result often comes out to 60+ hour workweeks. Late nights…long weekend shifts…sleep deprivation. Sound familiar? And the worst part?

2014 52

2014 2003 Cash Management 2008 52

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In addition to improving the guest experience, technology also makes it easier for restaurants to manage their operations. Reduce theft.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

JANUARY 17, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Whether employees want to grow to run a $2 million business and oversee a team of 30 people or want to be the best team member they can be, Taco Bell offers something for everyone.

Franchise 117

Franchise Franchising Fast Casual Leadership 117