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Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial and reputational consequences for failing to effectively manage their liquor liability risks.
How do you handle unexpected challenges, such as equipment failure or supply shortages? Becoming a restaurant manager entails leadership and communication skills. This question also gauges a potential manager’s leadership and communication skills. How do you handle disputes between customers and employees?
To counteract this, businesses should invest in training programs that emphasize leadership development and workplace harmony. Enhance managerial training : Equip managers with tools to foster a positive workplace culture. For instance, 37 percent of restaurant workers cite poor management as a primary reason for leaving their jobs.
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. A kitchen staff member who understands the timing needed for each dish can better coordinate with the serving staff so that food is delivered promptly and at the correct temperature.
Start with a detailed business plan that lays out every cost, from food costs and equipment to licensing and operating expenses. These platforms often serve as a guests first impression, so make it count with high-quality photos, accurate info, and recent reviews. Create a buffer for unexpected expenses and slow times.
While customers are constantly inundated with engaging visual messaging, the other critical stakeholders – the internalones, like home office staff, frontline team members, franchisors, and corporate leadership – often find themselves overlooked.
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.
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.
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.
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.
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.
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.
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.
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.
“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.”
. "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.
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.
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.
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.
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.
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.
“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.”
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.
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.
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.”
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?
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 ??
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.
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.
"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.
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.
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.
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.
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.
“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. .”
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.
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.
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.
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.
” 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.
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.
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.
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.)
” Following his transitional leadership role at SALIDO and NAB, Chowdhury will focus his efforts on the Bowery Engine, an early stage direct investment and incubation company that previously supported SALIDO. Founding committee members include: Bleu Adams, IndigeHub, and JBF Women’s Entrepreneurial Leadership Program Fellow.
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