Modern Restaurant Management

SEPTEMBER 7, 2021

Every restaurant owner, operator, and manager are currently asking themselves: how do I hire restaurant employees in today’s labor market? It is increasingly difficult to recruit, attract, hire, and retain employees, but there are some insights that can help you navigate a tough labor landscape. The Restaurant Labor Shortage.

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Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. When using the right technology, however, operators can begin to address common concerns like understaffing, employee burnout and common wage concerns.

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Technology Tip Distribution Front of House Back of House 558

Modern Restaurant Management

MAY 27, 2024

What can restaurant operators do to attract and retain talent for the busy season ahead? She previously spent three years as an executive recruiter for restaurants, and her recruitment experience varies from fast food chains to fine dining, and for roles ranging front of house, back of house and management.

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Modern Restaurant Management

APRIL 29, 2021

However, operators are having to resort to short and long-term fixes to address the fact that they cannot find team members.” Some operators are willing to have you work today, get paid tomorrow in order to get people in place to handle their minimum requirements.

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Modern Restaurant Management

JUNE 21, 2021

Yet, nine in ten operators predict issues with recruitment at a time which is essential for our industry's recovery. So just how do you meet this return of demand while operating with a smaller team? One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders.

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7 Shifts

MAY 31, 2021

That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.

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Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

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Modern Restaurant Management

DECEMBER 16, 2021

Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Rely on Technology to Increase Operational Efficiency.

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Modern Restaurant Management

NOVEMBER 2, 2022

A recent survey by the National Restaurant Association found that 65 percent of operators do not have enough employees to support customer demand. To master the process, consider these tips to recruit and retain long-term employees. There’s an art to interviewing hourly workers. Never hire someone in the name of urgency.

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7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

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7 Shifts

FEBRUARY 13, 2023

And we’re here to help support any operators who may be interested in learning more with one-on-one wage model training , racial equity toolkits , and other resources that may help evolve and improve our collective employment practices. This isn’t an easy conversation to have. Rethinking Wages: Where to Start? That’s where RAISE comes in.

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Modern Restaurant Management

APRIL 11, 2022

According to the 2022 State of the Restaurant Industry report from the National Restaurant Association, more than half of restaurant operators believe it will be a year or more before business conditions return to normal, with one of the dominant factors being labor costs. A recent article in The New York Times cited a 5.7-percent

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Modern Restaurant Management

FEBRUARY 18, 2020

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. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

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Modern Restaurant Management

DECEMBER 14, 2021

These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate. A drop in employee retention & difficulty in hiring. Supply chain : Supply chain issues will be a key challenge in 2022.

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2022 Food Supply Mobile Ordering Customer Experience 474

The Rail

MAY 30, 2025

Securing the Right Location While Navigating an Evolving Real Estate Market The physical space of your restaurant determines how it feels, who it attracts, and how efficiently operations run. Balancing Menu Innovation with Operational Efficiency and Cost Control While survival depends on stability, creativity drives interest.

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Modern Restaurant Management

DECEMBER 27, 2023

Stubbornly high interest rates also keep operators squeezed by the cost of money, both long-term debt and revolving credit lines. Stubbornly high interest rates also keep operators squeezed by the cost of money, both long-term debt and revolving credit lines. But the leading drag on the industry are its labor woes.

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7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.

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Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JUNE 16, 2022

Corporate needs to ensure their brand and messaging trickle down as intended to each store, while store operators have to feel good about those messages and how they are lived. FACs are also a great way for franchisees to meet and learn from the best operators in their cohort. Table of Contents. Who Should be on the FAC?

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Franchise Franchising Communication Front of House 370

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day.

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Management Management Kitchen Safety Front of House 397

7 Shifts

FEBRUARY 18, 2020

We’re taking a deep dive into waitmares to explain why they’re bad, what the restaurant industry can learn from them, and how you can reduce your front-of-house (FOH) team’s work anxiety to boost engagement—and sweet dreams. According to the American Academy of Sleep Medicine, 50-85% of adults have nightmares from time to time.

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Modern Restaurant Management

DECEMBER 19, 2019

High-volume restaurants that are short-staffed and running slim on operations often forget that first impressions matter. Having the right hiring managers in the recruitment process is essential. Someone applying for an hourly front-of-house position in a fast-casual restaurant will not find this quality appealing.

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Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

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2023 2022 Consumer Goods Point of Sale 508

7 Shifts

DECEMBER 27, 2019

Recruitment ($1,172.80): Expenses in this category are linked to the payroll spent on the person who is responsible for conducting hiring activities, like writing a job description and sifting through applications, and the costs associated with posting and advertising a job. How does this revolving door affect the restaurant industry?

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Hiring Front of House Customer Service Customer Experience 360

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

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Franchise Franchising Food Safety Kitchen Safety 420

7 Shifts

JUNE 8, 2020

Before I left the industry I was in Operations Business Development. Lindsay: “I started as a part-time server, then I moved to bartending, to being a floor manager and from there I moved into the operations for the whole business. Andrea: “ Recruiting and retaining a strong team in an industry where high turnover is a known concern.”

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Customer Experience Front of House Communication Back of House 326

ChowNow

SEPTEMBER 6, 2024

Your staff not only affects the day-to-day operations but also plays a major role in the customer experience and long-term success of your restaurant. Enhances Operational Efficiency A well-organized team ensures that all roles and responsibilities are clearly defined, reducing the risk of task overlap or gaps.

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Hiring FOH Recruiting Fine Dining 195

Goliath Consulting

JANUARY 6, 2019

Management companies provide restaurants with a franchise like operating system without having a franchise agreement. The right firm helps restaurants improve their financials, staff the restaurant with skilled workers, cultivate better vendor relationships, and maintain consistency in day to day operations.

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Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

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Food Truck Customer Service Customer Experience Front of House 317

EATER

NOVEMBER 21, 2022

The app’s marketing notes that 10 percent of all greenhouse gas emissions are due to food waste, and claims to have saved “164 million meals” in its six years of operation (a representative for the company says the app defines a meal as one surprise bag). Lille Allen/Eater. Too Good To Go, which launched in 2015 in the U.K.

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Modern Restaurant Management

FEBRUARY 6, 2020

” Samira Shariff brings nearly 40 years of experience building successful restaurant brands in Alberta as a multi-unit franchise owner and operator in Edmonton. .” ” Samira Shariff brings nearly 40 years of experience building successful restaurant brands in Alberta as a multi-unit franchise owner and operator in Edmonton.

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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. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

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Restaurant365

AUGUST 27, 2021

Recruitment (and retention) have long been challenges in the restaurant industry, but operators are currently having difficulty filling unprecedented numbers of open positions. Promoting your restaurant culture is an effective way to recruit the best restaurant employees. Most restaurants are trying to hire right now.

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Recruiting Social Media Front of House Hiring 151

Open for Business

AUGUST 10, 2023

Here’s how to hire great employees, with tips for recruiting and retaining staff for a restaurant. On the other hand, a 100-seat operation will need many more employees to make things run smoothly. A quality candidate should have several years of experience in different front-of-house roles.

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Hiring Recruiting Reference Website Management 167

7 Shifts

NOVEMBER 19, 2019

Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales. To determine labor cost as a percentage of operating costs, simply replace gross sales with total costs in the equation. What is Restaurant Labor Cost Percentage?

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Management Management Employee Relations Restaurant Law 253

Modern Restaurant Management

FEBRUARY 21, 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. Sushi Maki Ocean Tempura. “Sushi Maki is a true family affair.

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Brewery Design Food Supply Equipment 348

Open for Business

NOVEMBER 21, 2022

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

Technology 147

Technology Front of House Back of House Online Ordering 147

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day.

Management 195

Management Management Kitchen Safety Front of House 195