Modern Restaurant Management
JUNE 17, 2025
Start Early, Hire Smart The best seasonal teams are built long before the season starts. Begin recruitment at least six to eight weeks in advance, and tap into multiple channels such as local colleges, culinary schools, job fairs, employee referrals, and past seasonal hires.
EATER
APRIL 30, 2025
On delivery When it was a pop-up, I did my own routing; I hired my own drivers. Serving foie gras is not profitable for us: $8 is a sticker shock, but that is exactly what it costs us. The margins are under 5 percent now when [the restaurants] are profitable. Adam Friedlander/Eater NY Chef Eric Huang.
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7 Shifts
NOVEMBER 15, 2024
Effective managers prioritize regular training sessions that cover responsible serving practices. If the manager demonstrates responsible serving, the team is more likely to follow suit. They may prioritize serving drinks and food over cleaning tables, which can be done after the rush. What did you do?
Modern Restaurant Management
NOVEMBER 11, 2024
Think about the touch-screen ordering systems at fast-food chains, or the self-serve kiosks at McDonald's. Why hire food runners when Servi can handle the job without missing a beat? For example, once fully automated kitchens and robot servers are perfected, there will be little need for human staff in many restaurants.
Modern Restaurant Management
JANUARY 2, 2025
From garlic-butter crust options to artisanal oils, offering “good, better, best” options allows pizzerias to serve budget-conscious customers while catering to those willing to splurge for higher quality. This operational simplicity makes training new hires faster and allows teams to deliver a consistent product every time.
Modern Restaurant Management
MARCH 11, 2025
Providing benefits like career development and on-the-job training is critical, especially as we continue our mission of serving thoughtful food that supports healthier, more sustainable living. With rising costs and increased competition, simply serving great food isn’t enough—you need to create a brand that resonates.
Modern Restaurant Management
MARCH 17, 2025
The reality is unless a operation has reached a critical mass to hire specific category buyers, there isn’t bandwidth for buyers purchasing from multiple categories to dedicate to every specific market. Size The first thought may be to hire the biggest, most known buying group. So let’s take this a step further.
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