Modern Restaurant Management

MARCH 24, 2023

Training your staff in best practices for serving gluten-free dishes is one of the best proactive measures you can take to avoid such conflicts, as well as to demonstrate your commitment to ensuring the safety of gluten-free diners. In terms of training format, the possibilities are virtually endless.

Training 449

Training Front of House Kitchen Safety Allergens 449

Modern Restaurant Management

JULY 14, 2025

' Preparing the café for evening dining presented real logistical hurdles. Every dish, from sous vide trout to handmade squid ink fettuccini to gochujang seared short ribs had to be crafted and prepped carefully to deliver fine dining quality without overburdening the limited space and equipment. Training was essential.

Fine Dining 251

Fine Dining Café Small Business Fast Casual 251

Modern Restaurant Management

DECEMBER 26, 2024

Without greater cybersecurity education and deepfake awareness training , it will be increasingly difficult for on-the-ground employees to tell fraud from fact—and they’ll need to. But this isn’t the only way hackers can take advantage of the supply chain to target restaurants.

2025 558

2025 Point of Sale Food Supply Online Ordering 558

Modern Restaurant Management

JANUARY 2, 2025

This automated approach ensures customers are presented with premium options at the right moment, without relying on staff to remember to offer them. This not only ensures consistency across locations but also simplifies in-store operations and training.

2025 251

2025 Online Ordering Franchise Franchising 251

Modern Restaurant Management

MAY 14, 2025

However, the restaurant industry can present significant safety hazards for employees. Implement Proper Lifting Techniques Training for Restaurant Staff Restaurant staff frequently handle heavy items like ingredient boxes and beverage kegs. Invest in thorough training on proper lifting techniques.

Kitchen Safety 275

Kitchen Safety Food Safety Equipment Training 275

Culinary Cues

MAY 12, 2025

Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Kitchens of great renown are staffed with dozens of talented young cooks, some even there as a stagiere working just to learn and build their resumes. At the same time you deserve to have a life.

Fine Dining 352

Fine Dining Seasonal Menu Front of House White Paper 352

Modern Restaurant Management

NOVEMBER 18, 2022

This makes it important for restaurant owners, and managers to take steps in ensuring the maintenance of electrical equipment. Never store or use electrical equipment near sinks or other areas involving water. If water spills or seeps into a piece of equipment, avoid unplugging and plugging it in with wet hands.

Kitchen Safety 473

Kitchen Safety Equipment Training Document 473

Modern Restaurant Management

AUGUST 20, 2024

"Our entire F&B team spent several months inputting recipes, testing, and training the system. In total, the system consists of an inventory of 10,000 recipes, and can interpret various languages, units of measurement and local kitchen equipment. We are still in the process of continuously improving it. In addition, Alain.AI

Front of House 449

Front of House Restaurant Law Technology Presentation 449

Culinary Cues

MAY 13, 2023

Want to learn about cold charcuterie, more about a full array of cheese, platter design and presentations, making centerpieces, buffet set-up, cold sauces and dressings, marination, and fermentation, etc.? So where will you get exposure to much, if not all of that? Then the choice to work in hotels, resorts, and clubs is your best option.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Modern Restaurant Management

JUNE 23, 2025

No longer solely defined by crowded dining rooms, special occasions are increasingly being marked by the ease and comfort of takeout and delivery, presenting both opportunities and challenges for restaurants. "We’ve "That shift has only accelerated in recent years.

Catering 282

Catering Delivery Specials Online Ordering 282

Modern Restaurant Management

OCTOBER 20, 2020

Given how different this year’s winter dining experience will be, restaurants will need to train staff to execute a turnkey dining experience in yet another “new normal.” With the right combination of technology and training, you can set your staff up for success in the next phase of COVID-19 dining.

Outdoor 480

Outdoor Dine-in Training Government 480

Modern Restaurant Management

FEBRUARY 18, 2025

While rewarding at times, it often feels like a never stopping freight train of challenges that only you can overcome. You need to be present, mentally and physically, or your restaurant will suffer. This business is mentally draining. Build-out costs, time, and goodwill unfortunately hold little to no value if the business is failing.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

NOVEMBER 24, 2020

Use this time to invest in training, develop relationships with potential clients and referral sources, explore possible acquisitions or new markets, and upgrade outdated technology. During COVID-19, restaurants need to be equipped to market delivery services and able to easily communicate fluctuating hours to their guests.

Cash Management 576

Cash Management Social Media Seasonal Menu Food Truck 576

Modern Restaurant Management

JULY 23, 2024

With expert systems AI present in the WFM platform, managers can automatically generate schedules that balance employees' needs and incorporate complex compliance parameters. With this time freed up (and their minds at ease), they can invest more deeply in customer service and staff training.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

Modern Restaurant Management

MARCH 13, 2025

“Our mission has always been to provide focused and sophisticated training that helps students find their culinary voice—their way of expressing their identity, taste and imagination through food—and prepares them for successful, long-term careers in the industry.

Education 251

Education 2000 Sustainability 2015 251

Modern Restaurant Management

DECEMBER 21, 2023

How to Better Ensure You Won’t Need Your Fire Extinguisher The best response is to prevent a fire before it starts by updating and cleaning your kitchen equipment, ensuring rags and smoking materials are disposed of properly, investing in Class K extinguishers and finally 86ing flaming shots.

2024 474

2024 Kitchen Safety Cash Management Insurance 474

Modern Restaurant Management

FEBRUARY 9, 2024

This oversight presents untapped potential to extend a franchise's reach and impact from the inside out. While there are several ways to incorporate visual communication with younger staff, a great place to start is with your training and onboarding processes. Picture this: You're at the annual franchisee meeting. So, why wait?

Communication 471

Communication Franchise Franchising Leadership 471

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 484

Menu Seasonal Menu Front of House Reference 484

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. The Club Chef is the conductor of the orchestra.

Beverage 520

Beverage Events Food Order Website Management 520

Modern Restaurant Management

MAY 9, 2025

But one thing I’ve learned is that every challenge presents an opportunity to improve. Developing system-wide training programs and blended learning courses helped teams adopt new technology smoothly, making the transition more effective. It’s been a constant part of my journey for as long as I can remember.

Leadership 251

Leadership Innovation Technology 2024 251

Modern Restaurant Management

JUNE 5, 2024

“Many hours were devoted to researching specialty equipment that would work best in our solar-powered environment. We chose state-of-the-art equipment, including our electric flat tops, ovens, and finishing broilers, as well as the induction ranges.” who designed the Green Orchid Restaurant kitchen.

Certification 474

Certification Sustainability Design Seasonal Menu 474

Modern Restaurant Management

JULY 18, 2024

Train, Teach, Mentor A great restaurant manager is also a great teacher and mentor. By investing time in training service techniques and developing their team, managers not only improve the skills of their employees but also build a supportive environment where team members feel valued and empowered to grow. . "Power

Management 474

Management Management FOH BOH 474

The Rail

JUNE 11, 2025

From planning the move to training new staff and maintaining quality across locations, you’ll find valuable tips to help ensure your expansion is a success. Operationally, your current team should be self-sufficient enough that you won’t need to be present 24/7. Hire and Train the Right Team Staff can make or break your new restaurant.

Management 147

Management Management Equipment Hiring 147

Modern Restaurant Management

FEBRUARY 2, 2024

With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry.

Operations 472

Operations Front of House Customer Service Customer Experience 472

Culinary Cues

JULY 19, 2024

It can be done without tasting food or even seeing a single plate presented in the pass and it is visible without asking a guest for comments on a meal. So, here’s the thing – when mise en place permeates everything you do, how you work, act, and present yourself, then competence finds a home and confidence leads the charge.

Front of House 358

Front of House Food Order Customer Service Customer Experience 358

Modern Restaurant Management

OCTOBER 19, 2020

” Restaurant employees would practice proper protocols behind the scenes: cooking foods to proper temperatures, avoiding cross-contamination, washing hands and equipment, etc. Remember: when employees feel engaged and valued, they’re more likely to “buy in” to the ideas presented. Use the Right Digital Tools.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

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

Culinary Cues

MARCH 15, 2021

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? PLAN BETTER –TRAIN HARDER. If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? LACK OF PARTNERSHIPS WITH INDUSTRY.

Education 587

Education Food Supply Communication Training 587

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area. PLAN BETTER – TRAIN HARDER. Who is responsible for this machine?

Front of House 450

Front of House Back of House Uniforms Hiring 450

Modern Restaurant Management

MAY 30, 2025

This can present serious issues for a business. One key way to do this is to train your customer service team to really listen. Here are a few key things: Avoid creating content or brand messaging that presents your business as something that feels overly polished or something it's not.

Customer Experience 251

Customer Experience Customer Service Social Media Email Marketing 251

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Smaller portions lead to lower price tags, broader acceptance, and enhanced value from a well-designed, balanced meal. [] TRAINING: We all know the drill – it’s a business of pennies, but without everyone’s buy-in, those pennies will quickly evaporate.

Pricing 444

Pricing Consumer Goods Training Small Business 444

Modern Restaurant Management

JUNE 25, 2020

Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees. Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. Foster Good Hygiene.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

Modern Restaurant Management

FEBRUARY 15, 2024

Deploy Preventative Maintenance Engage with a revered service, to conduct preemptive inspections, averting the peril of equipment failures during critical operational periods. Empire Cooler Service offers a selection of high-grade equipment poised to meet any culinary challenge.

Kitchen Safety 294

Kitchen Safety Equipment Food Safety Fine Dining 294

Culinary Cues

DECEMBER 30, 2019

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Engage them and they will become your ambassadors.

Cash Management 363

Cash Management Point of Sale Leadership Website Management 363

Culinary Cues

FEBRUARY 28, 2021

This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. What piece of equipment will be most successful in reaching your goals of deliciousness? PLAN BETTER – TRAIN HARDER. “It’s only a plate of spaghetti” – so excellence is a pipe dream – WRONG. Restaurant Consulting.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Modern Restaurant Management

FEBRUARY 11, 2020

Consumers’ palates are even becoming trained to differentiate quality whole leaf teas from dust and fannings, as evidenced by a healthy growth in the premium tea sector and shrinkage in low-end mass-market teas. The start-up cost for required equipment is also minimal because it doesn’t require any costly equipment.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Perfect Daily Grind

JUNE 24, 2025

More roasters are looking for a point of differentiation Today’s global coffee industry presents unprecedented challenges for roasters and cafés. Improving market access Accessing high-quality Nepali coffee has historically presented significant challenges for international roasters. Coffee is gaining momentum in Nepal.

Sustainability 196

Sustainability Customer Experience Education 2025 196