Remove Front of House Remove Specials Remove Training
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Restaurant Staff Training 101

7 Shifts

There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.

Training 195
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Planning Year-Round Training to Improve Restaurant Operations

The Rail

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130
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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them. Cheese should be from a local or regional cheesemaker and let the customer know where it came from and why its so special.

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Is Bitter the New Sweet on Restaurant Menus?

Modern Restaurant Management

Educating patrons on how bitterness can actually enhance enjoyment — just as salt sharpens sweetness — requires thoughtful menu language and trained front-of-house staff. Back-of-house training is just as crucial. Yet one family of ingredients remains underutilized in this effort: bitter plants.

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Keep it Clean and Safe

Modern Restaurant Management

Train Staff Disposal Procedures Makingsure employees know what to do with trash isacriticalaspectfor any restaurant. As a manager orowner,you must train employeestobag garbage, break down recycling products and dispose of oils properly. a restaurant manager or owner keep up with the scheduling of emptying your dumpsters.

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KITCHEN FOOD FOR THE SOUL

Culinary Cues

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 415
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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

That's why we instituted lower-priced lunch specials and made other adjustments. ." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. One of the most impactful changes – and the stickiest – is contactless payment.