Modern Restaurant Management

MAY 17, 2021

The restaurant industry experienced massive growth in the five years prior to the pandemic, leading to a “talent crisis”—too many restaurants looking to hire from a limited pool of talent. Health and Safety Concerns. On top of everyone’s mind is the need for a clear and transparent approach to health and safety.

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2021 Front of House Back of House Hiring 162

7 Shifts

FEBRUARY 26, 2021

These fees, when not managed, cut deep into razor-thin margins, and in some cases, can contribute to a restaurant closing for good. Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup?

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Online Ordering Ordering Customer Service Food Order 341

7 Shifts

JULY 8, 2023

And the driving principle behind it was to be the type of place he would work at forever given the opportunity. He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO of Condado Tacos. Kahn: "It was kind of a no-brainer. We're just a number. And however it happened, it happened. 10 years later, he's in the COO seat.

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Hiring Back of House Take-out Training 273

Hot Schedules

FEBRUARY 23, 2022

For businesses, retaining employees (and hiring in the first place) has become the number one prerogative – just to keep the lights on. health insurance and 401k plans), some creative thinking can create a work environment employees want to remain at without driving up expenses. b3lineicon|b3icon-24hours|? b3lineicon|b3icon-list-add|?|List

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Employee Relations Front of House Waste Hotels 147

Open for Business

MARCH 1, 2023

More than 87% say they’re likely to hire in 2023 if they can find qualified applicants, according to the National Restaurant Association. Vaccines and relaxed pandemic restrictions in 2021 spurred restaurant owners to hire at above-average wages , but open positions remained high. Bureau of Labor Statistics data.

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2023 Insurance Front of House Hiring 78

Modern Restaurant Management

DECEMBER 16, 2021

Tackle the Labor Shortage with Hiring Incentives. According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Here are some trends NCR is watching as move into 2022.

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2022 Hospitality Loyalty Program Point of Sale 189

7 Shifts

JULY 27, 2023

Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. For an industry with a high rate of first-year closures, Lula Cafe's longevity is a testament to what Hammel calls a youthful mindset.

Communication 195

Communication Front of House Education Back of House 195

Touch Bistro

MARCH 25, 2021

A new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. Why reinvent the wheel every time a new hire joins your team when you can formalize the process? Your New Hire Checklist for Restaurant Employees. restaurateurs should pay special mind to this last one.

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Hiring Employee Relations FOH BOH 52

Ken Burgin

AUGUST 6, 2022

Effective crisis planning and management is a must. Effective crisis planning and management is a must. Can we all be expert crisis managers or are some people better at it than others? Thinking ahead, backup, clear policies and documentation are the key to good management and efficient operations.

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Kitchen Safety Cash Management Equipment Front of House 88

Open for Business

MARCH 1, 2023

Typically, restaurant managers, chefs, and certain other senior full-time team members earn a salary that exceeds minimum wage. In Nevada, starting in July 2023, the minimum wage will depend on whether or not an employee receives or is offered qualifying health insurance. Rising wages reflect this pressure.

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2023 Restaurant Law Front of House Cash Management 78

EATER

JUNE 26, 2020

Worries about the pandemic, slow business, and fewer jobs for servers are all creating obstacles to rehiring When the COVID-19 pandemic forced one Miami restaurant to shut its doors in mid-March, its management laid off 47 of their 55 employees. As such, there is no work available for bartenders and servers. Hopefully, we get them back.”.

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Front of House Back of House Guest Recovery Loyalty Program 124

Restaurant365

NOVEMBER 18, 2021

From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. Your restaurant orders, receives, and counts food all in one system: your inventory management software. However, tracking your labor cost is a bit more complicated.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

APRIL 19, 2022

How to manage labor cost is a challenge that all restaurant operators face daily as many restaurant businesses are forced to offer more competitive wages, benefits to hourly employees and other concessions to attract more employees from the shrinking applicant pool. What is a good labor cost percentage? Labor Actual vs. Scheduled.

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Point of Sale FOH Front of House Back of House 78

Open for Business

FEBRUARY 29, 2024

The experts that you’ve hired to help you — specifically your designer, architect, and contractor — will help you get through everything, but you’ll need to be an active part of the process and take on responsibility as well.

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License Certification Kitchen Safety Food Safety 78

Restaurant Clicks

JANUARY 9, 2020

Apply for Permits, Licensing, and Insurance. Hire Restaurant Staff. Starting your own restaurant can be challenging, especially considering all the competition in the restaurant industry. Statistics show that the number of Americans dining out continues to increase, however, so there are plenty of potential customers to go around.

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License Equipment Website Management Hiring 78

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. I have to do one or the other and it doesn't make sense to hire someone at Poppy + Rose when I can do this. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company.

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Front of House Back of House Take-out Book 370

EATER

AUGUST 16, 2023

After launching and then closing Proteau just three years after it hit the market, John deBary has come to realize that sales aren’t the only way to measure success Recently I’ve been thinking a lot about failure. At the end of 2022, I shut down Proteau, the nonalcoholic drinks company I started. In 2017 I was at an inflection point in my career.

Point of Sale 98

Point of Sale Front of House Back of House Online Ordering 98

7 Shifts

MAY 2, 2023

And I started as a server, so I started off working in the front of the house and learning, and they were the only ones who would give a PhD dropout with no previous experience a job. And we opened a Spanish tapas restaurant because my husband Felix is from Spain, and he's our front of house service guy and also idea man.

Front of House 195

Front of House Back of House Insurance Seasonal Menu 195

Touch Bistro

AUGUST 11, 2021

if the company provides health insurance). Georgia: $7.25/hour hour for employees not covered under FLSA). Hawaii: $10.10/hour. Illinois: $11.00/hour hour (for employers of 4 or more employees). Indiana: $7.25/hour hour (for employers of 2 or more employees). Kansas: $7.25/hour. Kentucky: $7.25/hour. Louisiana: $7.25/hour Maine: $12.15/hour.

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2021 Restaurant Law 2022 Seasonal Menu 98

Lavu

JANUARY 21, 2020

Hire a Professional Specializing in Restaurant Accounting. For an effective accounting process, you need to hire the right accountant for your restaurant business. A good accountant will help you in managing finances and producing key financial statements. The role of the accountant in a restaurant cannot be over-emphasized.

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Point of Sale Inventory Restaurant Law Front of House 78

EATER

SEPTEMBER 1, 2020

Sometimes the chef is also the owner, or sometimes they are hired by the owner. It may not always look like the traditional French brigade system , with its focus on militaristic efficiency, but the chef manages, and makes more money than, the line cooks. In the kitchen, there is a hierarchy.

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Restaurant Law Food Safety Kitchen Safety Front of House 145

Open for Business

AUGUST 10, 2023

Knowing how to hire employees can make or break your restaurant. Whether you’re staffing a new restaurant, looking for seasonal employees , or streamlining your interview process, you always want to know the best way to hire restaurant employees. Finding staff for a restaurant can be a big challenge in the hospitality industry.

Hiring 167

Hiring Recruiting Reference Website Management 167

OpenTable

JULY 8, 2022

Whoever you hire must have extensive experience in working with the specific type of restaurant you’re planning to open. Getting an attorney involved is the best way to help sort through the pros and cons of each structure, as there is no one way that works best. The amount of flexibility you have if you sell or transfer the business.

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Back of House Front of House Restaurant Law Fine Dining 52

Modern Restaurant Management

APRIL 29, 2021

While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Instead of belaboring the issue, Modern Restaurant Management (MRM) magazine went to the experts for some solutions. Two-thirds of new hires signing up for DailyPay.

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Fast Casual Hiring Front of House Online Ordering 221

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. As a manager, there are countless low- to no-budget tips to engage staff and build a strong foundation for your business. Be Flexible.

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

MAY 15, 2023

Restaurant payroll is a system for calculating and managing the salaries of employees in a restaurant. Employers need to track hours, calculate wages, manage shift schedules , and maintain employee records. Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? And if you don't.

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2023 Tip Distribution Audits Restaurant Law 195

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. At her first job as a server, she tried to show a new hire how to make a side salad. Later that night, he texted me, asking what I was doing.

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Leadership FOH BOH Website Management 195

360Training

JULY 16, 2020

But if you’re ambitious, know that 9 out of 10 restaurant managers started their career in entry-level positions. . Below, we’ll take a close look at what Food Service Managers do, where they do it, how to become one, and just how far the job can take you if you’re ambitious. What Does a Food Service Manager Do?

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Management Management Food Front of House 88

7 Shifts

DECEMBER 4, 2020

A weekly pay cycle , while favored by employees (who doesn’t want a check every week), can be burdensome for managers who have more than a handful of employees. Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? How to solve payroll tax issues. What payroll records to keep. And if you don’t.

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2021 Tip Distribution Restaurant Law Insurance 370

Modern Restaurant Management

AUGUST 5, 2020

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.

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Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

Modern Restaurant Management

JUNE 12, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority.

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Franchise Franchising Food Safety Kitchen Safety 168

Open for Business

DECEMBER 12, 2023

Whoever you hire must have extensive experience in working with the specific type of restaurant you’re planning to open. All liability with respect to actions taken or not taken based on the contents of this article is hereby expressly disclaimed. Most restaurants need funding, especially during the initial stages when they’re setting up.

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Back of House Restaurant Law Email Marketing Small Business 78

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

EATER

JULY 6, 2022

That spring, he alleges, he was sexually assaulted by a member of the kitchen management, and in the aftermath, was devastated by how the restaurant’s leadership, including Barber, handled his allegation. But former employees say that narrative often obscured a more complicated reality.

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Compost Front of House 2014 Back of House 133

Modern Restaurant Management

MARCH 11, 2020

US Foods Holding Corp.entered into a definitive agreement to acquire Smart Foodservice Warehouse Stores from funds managed by affiliates of Apollo Global Management, Inc. US Foods to Acquire Smart Foodservice. US Foods to Acquire Smart Foodservice. NYSE: APO) (the “Apollo Funds”) for $970 million in cash.

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Bar Cash Management Loyalty Program Point of Sale 154

EATER

MARCH 30, 2021

That’s a big loss — even though his restaurants made a lot of money in sales before the pandemic, Mark also spent a lot on rent, wages for his staff, insurance, equipment, and expensive seasonal fish. “As These pivots require time, resources, creativity, innovation, and, of course, money — and their success can mean a restaurant’s survival.

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Outdoor Delivery Point of Sale Front of House 98

EATER

MARCH 30, 2021

That’s a big loss — even though his restaurants made a lot of money in sales before the pandemic, Mark also spent a lot on rent, wages for his staff, insurance, equipment, and expensive seasonal fish. “As These pivots require time, resources, creativity, innovation, and, of course, money — and their success can mean a restaurant’s survival.

Outdoor 96

Outdoor Delivery Point of Sale Front of House 96