Modern Restaurant Management

FEBRUARY 23, 2021

Through financial recessions, terrorist attacks, global pandemics, and just the typical challenges we face in the course of daily business, there are many leadership lessons to be learned. Never Take Advantage of the Guest. Hiring and training new management is difficult on top of reopening restaurants once a crisis passes.

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7 Shifts

NOVEMBER 14, 2024

From onboarding new hires to upskilling existing staff, a comprehensive training program can improve customer service, boost efficiency, and foster a positive work culture. In fact, 80% of learning and development leaders say management and leadership skills are their top training priorities.

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Modern Restaurant Management

OCTOBER 8, 2024

Restaurant operators have long grappled with the question, "Should I hire for soft or hard skills?" If I had to choose between hiring someone for their technical knowledge or interpersonal skills, I would choose the latter every single time. Look at Chick-fil-A or In-N-Out Burger, often regarded as the restaurant gold standard.

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ChowNow

MAY 2, 2025

Running a restaurant is one of the most rewardingyet riskyventures out there. Lets take a closer look at the leading causes of restaurant failure and see how you can avoid making the same mistakes at your restaurant. Before you do anything like sign a lease or hire your wait staff, take the time to do real market research.

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Modern Restaurant Management

MARCH 1, 2022

A recent survey of restaurant operators by the University of South Florida School of Hospitality found that hiring and turnover was their number one challenge. But there are tangible ways to mitigate these hiring and retention challenges, and they all start with putting the restaurant’s team first and foremost.

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Modern Restaurant Management

MAY 13, 2025

But in the workplace these differences don’t always play out so nicely. Instead, it’s full of frustrated managers venting about Gen Z workers: “They don’t take extra shifts or pick up responsibilities.” ” “They don’t take feedback well, but always want to give their opinion.”

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Modern Restaurant Management

AUGUST 3, 2022

Coming out of some trying times, we’ve been able to open two new locations in the past year, taking us to seven total as we celebrate 10 years in business. 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.

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Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Anyone who has been hired as a new employee knows the feeling of being on the outside of groupism. Can you tough it out? Right out of middle or high school groupism. Well, we’re not in high school anymore.

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Modern Restaurant Management

JUNE 20, 2022

million open jobs, with organizations challenged to hire amidst unprecedented competition for talent. Consider investing in online courses, mentoring, or letting employees take on new responsibilities. For example, maybe an employee wants to test out delivery driving or move into managing technology. Simplify Daily Stressors.

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Modern Restaurant Management

DECEMBER 22, 2020

Take the time to find out their funding priorities and overall sensibilities. Being able to show the prestige and accomplishments of your leadership and forward-thinking cuisine, products, process, and solutions, will build credibility and enhance your application to help distinguish you from other applicants.

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Modern Restaurant Management

JANUARY 30, 2024

Truly addressing annoyances guests don’t consciously convey or introducing dishes redefining what they previously considered possible take creativity and guts. Small pilots expose weaknesses, risks and required iterations so leadership can determine if initial plans need adjustment, delay or abandonment.

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Modern Restaurant Management

MARCH 11, 2025

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. Beyond logistics, the biggest transformation has been in leadership.

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7 Shifts

AUGUST 2, 2022

From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered. Don't have time to check out their full chat? And quickly calling out bad ones. “.Every And so there's just not enough training we can do for leadership. And it all comes down to servant leadership. says Meyer.

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Embrace the Suck

MAY 14, 2023

As such, it's a tragedy when these establishments falter, collapse, or disappear, not due to a lack of talent, vision, or culinary prowess but because of a deficiency in leadership. I've distilled this undeniable truth: The success or failure of any restaurant is invariably linked to the quality of its leadership.

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Modern Restaurant Management

AUGUST 3, 2022

Coming out of some trying times, we’ve been able to open two new locations in the past year, taking us to seven total as we celebrate 10 years in business. 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.

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Communication Leadership Food Supply Back of House 419

Modern Restaurant Management

NOVEMBER 6, 2020

It’s a lot to take on. Additionally, good managers are constantly taking feedback and working to improve themselves. Leadership skills are another valuable quality in a successful manager. These managers hire people that can compliment their weaknesses and those that are eager to learn new skills.

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Management Management Leadership Communication 392

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

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The Rail

JUNE 11, 2025

Opening a Second Restaurant: Evaluate Readiness Before Expanding Before diving into logistics, take a step back and assess if your current restaurant is truly ready for expansion. A well-thought-out timeline will help prevent delays and overspending. Be realistic about how long things take — permitting, for example, can be slow.

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7 Shifts

MAY 1, 2023

The pandemic pushed a lot of people out of the industry. As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. She knows while it takes time to hire the right people, it ultimately leads to less turnover. Good people know good people.

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Modern Restaurant Management

MAY 2, 2022

And seven out of ten operators said their restaurant doesn’t have enough employees to support customer demand. Take care of employees’ physical and mental health, especially as things remain challenging for our industry. Software will also allow leadership teams to make data-based decisions, spot trends, and mitigate risks.

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7 Shifts

SEPTEMBER 9, 2024

Hiring and retaining staff has always been a challenge for businesses in the food industry. High turnover not only disrupts business operations but also leads to increased costs and time spent on hiring and training new staff. That’s why you should find the best candidates out there. With an average turnover rate of 79.6%

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Culinary Cues

OCTOBER 3, 2024

So, here are the 21 rules that, from my experience as a chef, should apply: [] LISTEN MORE, TALK LESS The first key to great leadership is to listen to others first. Take a step back and give them their due; you are part of a team. [] BE THE EXAMPLE How do you want your employees to act, represent, perform, and connect?

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7 Shifts

AUGUST 27, 2020

The words ‘employee handbook’ are enough to make any new hire quiver. Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. Watch: 7shifts CEO Jordan Boesch at Toast Food for Thought as he discusses hiring and employee engagement.

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Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. I am proud to be a chef and always will be, but a common mistake that restaurateurs make is to turn over the concept and the reputation of their business to that great chef that was just hired.

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Embrace the Suck

JULY 21, 2020

We all have hired someone in our career (a C-player) that we felt deep down we could change to become a superstar or A-player. How did that work out? Look at the quality of people who come to apply to work with you and it will give you an idea of where your leadership game is currently. Upgrade your leadership to A-level.

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ChowNow

SEPTEMBER 6, 2024

Hiring the right team is one of the most critical decisions you’ll make as a restaurant owner. In this post, we’ll explore why being thoughtful about your team structure matters and how you can set up your restaurant for success with the right hiring and staffing strategies.

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Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

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Embrace the Suck

JUNE 18, 2021

Working on the right things, in the right order, what to focus on now, and what to hold off until later, can mean the difference between success and burn out. 60% of restaurants don’t make it past their first year and 80% go out of business within five years. THE HARSH REALITY. The statistics aren’t pretty. Chaos in action.

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Leadership Small Business Coaching Marketing 354

Embrace the Suck

MAY 24, 2023

It's time to dust off your note-taking skills because we're diving into a four-step game plan to draw the crème de la crème to your restaurant, starting immediately. Now, let's discuss our current predicament and find a way out. Instead, we should be on the offense, taking our recruitment strategy to the talent pool.

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Modern Restaurant Management

SEPTEMBER 13, 2023

The importance of (and need for) managers’ frontline leadership spans both back-of-house and front-of-house, extending from the kitchen when cooks need help to the dining room handling guests’ needs. For managers, empathy and soft skills are key to helping problem-solve solutions to whatever situation arises.

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Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

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Modern Restaurant Management

OCTOBER 30, 2019

While it’s your responsibility to ensure that GMs are equipped to lead effectively, it’s also important to offer training opportunities and take the necessary time to set every employee up for success. This is why hiring from within the company proves to be a smart move. Finding the Rght GM. ” Securing Long-Term GMs.

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Modern Restaurant Management

OCTOBER 4, 2024

Beware of Buying an Existing Restaurant When you buy an existing restaurant with a negative backstory – such as high employee turnover, an unappealing location, or a sub-par reputation for service, quality or cleanliness – be aware that it will take a lot of financial effort to turn it around.

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Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

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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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7 Shifts

MAY 17, 2022

The employees aren't helping each other out. We spoke to leaders at each one of these brands to find out what they do to both build and reinforce great restaurant culture. And let's see if you can work out a schedule that works for you' instead of it just being 'here's [the] schedule, take it or leave it.'” Picture this.

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Modern Restaurant Management

MAY 19, 2022

We applaud the leadership of Senate Majority Leader Chuck Schumer (D-NY), as well as Senators Ben Cardin (D-MD), Roger Wicker (R-MS) and Kyrsten Sinema (D-AZ) for their work in creating and pressing to replenish the RRF." ” Polmar continued: “The IRC was born out of the first and darkest days of the pandemic.

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