Embrace the Suck

MAY 14, 2023

As such, it's a tragedy when these establishments falter, collapse, or disappear, not due to a lack of talent, vision, or culinary prowess but because of a deficiency in leadership. I've distilled this undeniable truth: The success or failure of any restaurant is invariably linked to the quality of its leadership.

Leadership 221

Leadership Customer Service Customer Experience Website Management 221

Modern Restaurant Management

JULY 18, 2024

This aspect of restaurant management ensures that operations run smoothly and resources are appropriately allocated and always available to serve. Leadership is not just about managing tasks; it's about inspiring and uplifting those around them.

Management 474

Management Management FOH BOH 474

Modern Restaurant Management

JUNE 20, 2022

Look for additional ways to empower professional development and leadership skills. By making sure your restaurants have the necessary equipment and software, you can minimize frustrations and maximize productivity. For example, maybe an employee wants to test out delivery driving or move into managing technology.

Small Business 546

Small Business Social Media Hiring Leadership 546

Modern Restaurant Management

MARCH 13, 2025

The other main aspect of evolution has been in specialized techniques and equipment like sous vide cooking, fermentation, and the use of induction burners and combo ovens. First, the percentage of women in culinary school, and more importantly, the percentage of women in leadership roles in kitchens will continue to grow.

Education 251

Education 2000 Sustainability 2015 251

Modern Restaurant Management

SEPTEMBER 8, 2021

A recent survey found only 14 percent of employees around the world are confident in their CEO’s and management’s leadership regarding return-to-work policies. For those employees that have already returned to work , 42 percent said safety measures enacted by management were either ineffective or not strictly enforced.

Kitchen Safety 489

Kitchen Safety Employee Relations Communication Point of Sale 489

Culinary Cues

DECEMBER 30, 2019

In all cases they begin with the same goals: prepare and serve great products that are consistent and offered with a smile, build success on a steady flow of sales and controlled profitability, and do all of this with pride. Ignore them and they will find someone else to pay attention. [] CONFUSING LEADERSHIP AND MANAGEMENT.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

The Rail

JUNE 11, 2025

Include key milestones like finalizing the lease, completing renovations, hiring staff, ordering equipment, and doing test runs of your menu. It’s not just about relocating furniture and equipment—it’s about creating an environment that feels just as polished as your original location.

Management 147

Management Management Equipment Hiring 147

The Rail

APRIL 14, 2025

Whether for operations expansion, equipment upgrades, staff recruiting, or more marketing activity, growth calls for resources. Securing more resources guarantees that your restaurant can manage more demand without compromising quality, whether it comes to equipment upgrades, automation investments, or production facility expansion.

Small Business 130

Small Business Cash Management Social Media Consumer Goods 130

Modern Restaurant Management

JUNE 24, 2020

“This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. “We are putting our network to work to help 50 million businesses globally not only survive, but also to thrive, along with the communities they serve.”

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

Modern Restaurant Management

DECEMBER 18, 2020

. "Constant changes to rules tested the brand but Tap 42 relied on their leadership and strong culture to rebound and envision an even brighter future. "Human beings want socialization, experiential gatherings and many times this is centered around dining.

Leadership 433

Leadership Magazine Online Ordering Outdoor 433

Modern Restaurant Management

OCTOBER 11, 2022

With new leadership and Bounteous as a growth partner, Blaze evolved their digital strategy, started communicating using their brand story and segmenting based on customer behaviors and brand interactions. These communications were heavy on discounts and had little brand voice or personality.

Social Media 542

Social Media Email Marketing Customer Experience Communication 542

Modern Restaurant Management

MARCH 1, 2022

By providing training focused on life skills that extend beyond the restaurant environment, such as communication, goal setting, and leadership, this demonstrates holistic investment in the workforce. Solving a problem successfully reinforces the value of learning and helps employees feel productive and engaged.

Front of House 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

JUNE 25, 2020

Such a large return can introduce uncertainty, therefore it’s important for your leadership team to serve as a resource and field any employee questions or concerns throughout the process. After a plan is approved, communicate directly and often with employees about the primary information relating to their return.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

Modern Restaurant Management

JULY 28, 2020

As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. The Front Counter Is Now Digital.

Customer Experience 554

Customer Experience Online Ordering Mobile Ordering Customer Service 554

Modern Restaurant Management

MARCH 11, 2025

Providing benefits like career development and on-the-job training is critical, especially as we continue our mission of serving thoughtful food that supports healthier, more sustainable living. Beyond logistics, the biggest transformation has been in leadership.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

JULY 30, 2021

“This program is a way to empower and equip restaurant employees with tools and resources to help them succeed and achieve their goals. Our team can’t wait to serve the best burritos in town!” “I know that the people of Peoria will appreciate their commitment to serving the community.”

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

AUGUST 14, 2020

All locations will serve guests via delivery through a virtual kitchen facility. Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Hot for Dave's Hot Chicken.

Franchising 474

Franchising Franchise Kitchen Safety Food Safety 474

Culinary Cues

FEBRUARY 18, 2020

Even the difference between restaurants that serve three meals per day vs. one that focuses entirely on dinner will be an entirely different ballgame. In many clubs – if the chef needs a specific piece of equipment to be effective in the job – the membership will ensure that the order is placed.

Beverage 520

Beverage Events Food Order Website Management 520

Modern Restaurant Management

DECEMBER 6, 2019

Processes, equipment, menus, and products are always changing. Leadership should talk about KPIs and food safety goals regularly, as well as demonstrate the correct behaviors at every opportunity. Cleaning logs or checklists – Are logs or checklists being used to record equipment cleaning, such as slicers?

Food Safety 284

Food Safety Catering Fast Casual Food 284

Modern Restaurant Management

NOVEMBER 2, 2021

It started with an overhaul of existing branding, packaging and restaurant design for its national franchise stores and then followed with the recruitment of a seasoned senior leadership team. Our entry into Romania illustrates our commitment to serving our signature blend of spices, flavors and experience to more guests around the world.”

Franchising 450

Franchising Franchise Leadership Beverage 450

Modern Restaurant Management

FEBRUARY 22, 2024

Through the campaign, the James Beard Foundation will support chefs by: Providing Communications Support The Foundation will equip chefs and culinary leaders with essential information, data, and media and advocacy training. It will also provide toolkits and communication assets to assist in educating federal policymakers.

Food Supply 275

Food Supply Social Media Leadership Education 275

7 Shifts

JULY 24, 2020

While achieving Enlightened Hospitality may seem redundant while you only serve takeout, it should be a core value of your restaurant and hiring process. Topics: Leadership; time management; reducing overheads and staff turnaround. ?? Topics: Team building; leadership; hospitality. ?? Published: 2017 ?? Author: Katelyn Silva ??

Book 370

Book Management Management Restaurant Law 370

Modern Restaurant Management

JANUARY 17, 2020

Benihana has over 80 percent brand recognition nationwide and attracts a consistent and growing guest base, with 15 million guests served annually across 107 locations. “This transaction comes at a good time and serves as validation for where we’ve come from and where we are headed as a brand.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

MARCH 13, 2020

"It’s important to remember that in times of disaster, restaurants have always served as a gathering place for the community," he stressed. " That includes working with the town to amend certain by-laws and have an open dialog with local leadership. Pellegrini, Jr. president of PK Boston.

Front of House 499

Front of House Back of House Restaurant Law Food Safety 499

Modern Restaurant Management

JUNE 12, 2020

We are proud to support our franchisees who offer much-needed job opportunities, in a welcoming environment where people can feel appreciated and rewarded for serving both customers and their communities during this critical time,” said Stephanie Lilak, Dunkin’ Brands’ Senior Vice President and Chief Human Resources Officer.

Franchising 420

Franchising Franchise Food Safety Kitchen Safety 420

Modern Restaurant Management

FEBRUARY 28, 2020

Zagat Stories was created and is produced in-house by Zagat under the leadership of CEO Chris Stang, Zagat Editor-in-Chief, Hillary Reinsberg, Zagat Stories Editor Chris Mohney, who recently joined the company after past editorial leadership positions at Serious Eats, Culture Trip, and Tumblr, and Zagat Creative Director Nick Bilardello.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

JUNE 15, 2020

Methods for keeping employees on track include: create a cleaning schedule for staff members to complete throughout the day that mangers review; have leadership conduct random FOH and BOH cleanliness checks; and set a reminder every 30 minutes to remind everyone to perform hand hygiene. Serving up Cleanliness.

FOH 449

FOH BOH Food Safety Front of House 449

Modern Restaurant Management

JUNE 26, 2023

Those that excel at connecting both people and equipment stand to gain even more—improving their competitive advantage and their top and bottom lines. They found the solution by connecting equipment (dish machines, ovens, refrigerators, fryers, etc.) Ironically, the COVID-19 pandemic reinforced this lesson.

Equipment 275

Equipment Kitchen Safety Customer Service Food Safety 275

Modern Restaurant Management

AUGUST 5, 2020

“This alignment, along with TouchBistro’s global market leadership and powerhouse team of restaurant industry veterans, represents a great opportunity to get the proprietary capabilities we’ve built into our guest retention solution into the hands of significantly more restaurants.” ” Tyga Bites Launches. .”

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

OCTOBER 22, 2020

With drive-thru equipped buildouts as low as 1,200 sq. The Multicultural Foodservice & Hospitality Alliance (MFHA), 4thMVMT, and PepsiCo announced a formal collaboration to provide leadership development and increase business ownership opportunities for Black people in the restaurant industry.

Franchising 385

Franchising Franchise Kitchen Safety Loyalty Program 385

Modern Restaurant Management

MAY 12, 2020

The new, double-walled paper cups, made with paperboard certified to the Sustainable Forestry Initiative (SFI) Standard, are currently used to serve all Dunkin’ hot beverages, including coffee, espresso drinks, tea, and hot chocolate in the U.S.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Culinary Cues

JUNE 29, 2022

We learned a great deal about ourselves, those people with whom we work, and those we serve. RESPECT: Respect every person you work with, work for, and serve. Respect the facility where you work and the equipment that you are able to use. We learned what it meant to follow and how to prepare to lead.

Education 450

Education Take-out Café Leadership 450

Modern Restaurant Management

FEBRUARY 21, 2020

Each Awards program (Restaurants and Chefs, Books, Journalism, Design, Broadcast Media, and Leadership) has its own subcommittee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. The first James Beard Awards were given in 1991.

Brewery 348

Brewery Design Food Supply Equipment 348

Modern Restaurant Management

SEPTEMBER 10, 2021

” All of the new franchisees cited Bad Ass Coffee of Hawaii’s leadership team, rejuvenated brand, product quality, commitment to the community and the strong feeling of ‘ohana as deciding factors in their decision to franchise. ” Bad Ass Coffee of Hawaii’s plans to open 150 new locations over the next 5 years.

Franchising 471

Franchising Franchise Food Fast Casual 471

7 Shifts

JANUARY 31, 2024

You'll need to serve as your team's leader and mentor, often giving up your space in the spotlight so other employees can have theirs. You do some research and find out that equipping your waitstaff with handheld order tablets could send orders faster and decrease table turn time. This goes far beyond training during the first week.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

DECEMBER 12, 2019

Husband-and-wife team Craig and Dianne LeMieux, along with their son Kyle and his wife Saverea LeMieux, have served as the brand’s Colorado area developers since 2016. Our new microsite should serve as a valuable resource to those interested and qualified to own a salad kitchen with us.” Salata Debuts Franchise Microsite.

Franchising 275

Franchising Franchise Loyalty Program Book 275

7 Shifts

OCTOBER 31, 2022

This section gives a high-level overview of the business you're looking to start: tell investors what your restaurant is all about, who your team is, and how you're going to serve the market. Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fast casual, fine dining, etc.)

Point of Sale 397

Point of Sale Back of House Document Download 397