Modern Restaurant Management

AUGUST 3, 2022

My leadership and communication style has evolved over the years as I’ve learned how to adapt to changes and obstacles that are often out of my control. Your employees don’t just want to be a cog in a wheel — they want to be heard, and they want to work under leadership who actively listens.

Communication 167

Communication Leadership Food Supply Back of House 167

Modern Restaurant Management

DECEMBER 22, 2020

2020 has been a year like no other for restaurants and the companies who support and supply them. So, whether you are a restaurant proprietor of one, two or many locations, food or inventory supplier, menu designer, online reservation technology or delivery software company, this could be a viable funding option for you.

Employee Relations 219

Employee Relations Leadership Food Supply Innovation 219

Modern Restaurant Management

NOVEMBER 6, 2020

Leadership skills are another valuable quality in a successful manager. Leaders bring a level of organization and productivity to a business, not through sheer force of will, but through a leadership style that promotes employee morale and performance. Supply chains may be in disarray, making the menu more limited.

Management 204

Management Management Leadership Communication 204

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Cheetah

APRIL 13, 2021

When we first set out to provide e-commerce solutions for Small-Medium business supplies, we were hoping to make just a bit of a dent. Just five years after Cheetah was founded, we’ve managed to process over 350,000 orders, supply over 1,000,000 products, and service over 3,000 restaurants. We’ve come a long way since 2015.

Operations 78

Operations Food Truck Food Supply Small Business 78

Black Box Intelligence

AUGUST 5, 2021

million in April, and the accommodations and food services sector accounted for the largest increases. A competitive hiring landscape. Restaurant labor costs are on the rise, adding additional stress to the bottom line, on top of supply chain issues and rising food costs. What’s driving the restaurant staffing shortage?

Recruiting 98

Recruiting 2021 Management Management 98

Black Box Intelligence

AUGUST 5, 2021

million in April, and the accommodations and food services sector accounted for the largest increases. A competitive hiring landscape. Restaurant labor costs are on the rise, adding additional stress to the bottom line, on top of supply chain issues and rising food costs. What’s driving the restaurant staffing shortage?

Recruiting 71

Recruiting 2021 Management Management 71

Black Box Intelligence

MARCH 29, 2022

Given that all businesses have to continuously make revenue in order to exist, the financial leadership of any business is almost always in the spotlight. According to The Conference Board , US CEOs are most concerned about labor challenges, rising inflation, and supply chain disruptions. Restaurant Finance KPIs.

2022 52

2022 Point of Sale Consumer Goods Food Supply 52

Modern Restaurant Management

OCTOBER 29, 2019

The featured food items will be “Big Kahuna Burger,” “Loco Moco Fries,” “The Fat Luau," top photo and “The Fat Piña Shake." and four of the ten largest global food and beverage manufacturers rely on Green Rabbit to maximize the value of their digital food delivery initiatives.

Food Supply 87

Food Supply Franchise Franchising Customer Experience 87

Modern Restaurant Management

NOVEMBER 24, 2021

The brand has been able to create an entirely new category of menu items, transforming the familiar comfort food of chicken and waffles into its photo-worthy and on-the-go staple. “The pandemic has definitely thrown some hurdles our way, from nearly halting all of our production and development, to a nationwide chicken supply shortage.

Franchise 178

Franchise Franchising Loyalty Program 2022 178

Modern Restaurant Management

JULY 30, 2021

The partnership aligns Clean Juice’s core values of healthy, clean living with a focus on raising the nutritional and educational value of organic food and beverage choices available to consumers across the nation. There aren’t a lot of products that are transparent about what is in your food.”

Franchise 204

Franchise Franchising Fast Casual Point of Sale 204

Modern Restaurant Management

MARCH 24, 2020

Brands, Mount Franklin Foods, US Foods, Melt Shop, FoodMaven, Nathan's Famous, Island's Fine Burgers & Drinks, Checkers & Rally’s, Lineage Logistics and Minnow. This emergency action will not disrupt the production or supply of BACARDÍ rum. National Restaurant Association Show Canceled.

Food Supply 102

Food Supply Kitchen Safety Cash Management Food Safety 102

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).

Hospitality 184

Hospitality Food Consumer Goods Point of Sale 184

Modern Restaurant Management

DECEMBER 12, 2019

Nathan’s Famous, Inc, hired two industry veterans, Erik Mallon and Jim Hicks, to bolster its franchise sales and development teams. "Hiring these two industry veterans helps us close out 2019 strong, and prepare for our growth plans beginning in 2020. Nathan's Brings On Franchise Experts. " Black Bear Diner Adds CMO.

Franchise 110

Franchise Franchising Loyalty Program Book 110

Sling

MAY 2, 2021

It doesn’t matter if you use them to onboard new hires, keep remote team members connected, or lighten the mood during a team meeting — these questions work. 54) What food from your childhood that others might find strange do you still eat? Leadership activities. Set aside time to share team-building questions. And much more.

Communication 78

Communication Online Ordering Management Management 78

Modern Restaurant Management

AUGUST 14, 2020

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. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members. .”

Franchise 190

Franchise Franchising Kitchen Safety Food Safety 190

Smart Systems Pro

APRIL 3, 2019

I supply my accountant, or whoever prepares my books, my ending inventories within five days of the end of every month ­­­ _. My restaurant does a monthly food and liquor inventory ­­­ _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory ­­­ _. Food Systems. Labor Systems.

Management 72

Management Management Cash Management Front of House 72

Modern Restaurant Management

DECEMBER 3, 2020

She started her career in private wealth management, serving as the Director of Client Relations for an investment advisory firm where she honed her skills for management of client relationships and true servant leadership. ” Wescott sees herself in a leadership support role, and it doesn’t go unnoticed by franchisees.

Franchise 166

Franchise Franchising Catering Online Ordering 166

Modern Restaurant Management

DECEMBER 16, 2019

” “The more moderate pace of consumption implies the softening in hiring and income growth should continue. In their Q3 2019 Food Sector Retail Index, Placer.ai, the world’s most advanced foot traffic analytics platform, looks at ten of the biggest QSR brands to see who came out on top this quarter. Top QSR Traffic.

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Smart Systems Pro

APRIL 3, 2019

I supply my accountant, or whoever prepares my books, my ending inventories within five days of the end of every month ­­­ _. My restaurant does a monthly food and liquor inventory ­­­ _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory ­­­ _. Food Systems. Labor Systems.

Management 40

Management Management Cash Management Front of House 40

EATER

MAY 25, 2023

Photo by David Cortes Stephanie Jack always knew she wanted to work in food, and her journey took her from Frito-Lay to the “smart produce” business Stephanie Jack’s parents met while working at Heinz — specifically, when her mother was auditing her father’s department. She spent nearly four years with the company.

Innovation 90

Innovation Food Consumer Goods Leadership 90

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. in January 2017. " Joe Erlinger. "Joe

Waste 102

Waste Food Leadership Customer Service 102

Modern Restaurant Management

MARCH 7, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Azteca also supplies freshly made products to the Food Service and Industrial channels. Founding Members. Art Velazquez.

Food 130

Food Food Supply Fast Casual Small Business 130

Modern Restaurant Management

SEPTEMBER 14, 2021

He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. He began working with TSFR in 1996 when he was hired as a District Manager for the Burger King brand. “We know that seismic changes continue to take place within the food and media industries.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 216

Mobile Ordering Front of House Fast Casual Customer Service 216

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. “Thirty-five years later, I realize we were at the forefront of a food revolution—one that is coming even more into focus now.”

Coaching 168

Coaching Point of Sale Customer Experience Retail 168

Restaurant365

OCTOBER 27, 2021

It has been estimated that each year, more than 100 billion pounds of food is wasted in the United States. That equates to more than $160 billion worth of food thrown away each year. At the same time, in many parts of the United States, there is a crisis caused by people having limited access to healthy & affordable food options.

Waste 78

Waste Food Leadership Online Ordering 78

360Training

JANUARY 8, 2020

As you can see, it’s more important than ever for anyone who works with food to practice safe food handling techniques. The best way to encourage safe food handling in your restaurant is to create a culture that prioritizes food safety. What is Food Safety Culture? Start with Leadership.

Food Safety 103

Food Safety Food Kitchen Safety Leadership 103

Modern Restaurant Management

FEBRUARY 14, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Baton Rouge’s very own Walk-On’s , is looking for more ways to give back.

Back of House 132

Back of House Hotels Leadership Design 132

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

MAY 1, 2020

Other businesses have seen a surge of consumer interest, including chicken-wing joints (+84 percent), pizzerias (+71 percent) and fast-food restaurants (+55 percent). In Asia, the third factor most often cited was provenance and food production methods. ” Safety, hygiene and the food supply chain. .”

2020 192

2020 Fast Casual Food Safety Guest Recovery 192

Modern Restaurant Management

AUGUST 28, 2020

His involvement in the community was unrivaled, as he was a major donor and contributor, giving generously of this time, leadership and experience. He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., Army as First Lieutenant at Fort McPherson, Ga., Sedgwick St.,

Allergens 146

Allergens Kitchen Safety Guest Recovery Customer Service 146

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. ” US Foods Donates More Than $10 Million. U S Foods Holding Corp.

Mobile Ordering 151

Mobile Ordering Online Ordering Food Order Recycling 151

EATER

SEPTEMBER 1, 2020

So when I started thinking about the future of food, and of the restaurant industry, Konte was the first person I called. Keba Konte: The industry still lacks Black leadership at the highest levels. We are hiring some of these underrepresented and underestimated communities at every level of production. That’s a problem.

Front of House 82

Front of House Leadership 2025 Hiring 82

360Training

JULY 16, 2020

Pop culture likes to tell us that working in food service is a dead-end job. In a job market where most companies don’t even consider current employees forpromotion , the food service industry is one of the few places in America where you can start at the bottom and end up at the top. What Does a Food Service Manager Do?

Management 88

Management Management Food Front of House 88

Modern Restaurant Management

SEPTEMBER 15, 2020

” 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. US Foods Holding Corp. On Point With Off-Premise. ” DIY Meal Kits Made Easy. . ” DIY Meal Kits Made Easy.

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. But then, they say, they came to realize that the story told by the restaurant — that a fine dining establishment can create a blueprint for transforming the food system — is essentially a fantasy.

Compost 131

Compost Front of House 2014 Back of House 131