7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

APRIL 28, 2025

Tips for restaurant HR leaders and operators to respond more effectively—without wasting time or losing money Years ago, when I was leading HR at Potbelly, I got hit with an unemployment claim from a former team member who had clearly quit. Train your managers —especially on documentation and communication. Clarity wins.

Document 340

Document Coaching Audits Training 340

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. The best-run restaurants dont leave things to chancethey rely on clear processes, well-trained teams, and smart decision-making to avoid costly mistakes.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. Train continuously.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

7 Shifts

NOVEMBER 15, 2024

Hiring the right people can make or break your business. Can you provide an example of how you’ve improved employee performance through training? What interview questions do you ask when hiring new restaurant employees? Can you provide an example of how you’ve improved employee performance through training?

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 383

Recycling Waste Workshop Training 383

ChowNow

APRIL 15, 2025

Other examples include: Software subscriptions with usage-based tiers Maintenance or repair work Overtime pay for hourly workers Semi-variable restaurant costs can sneak up on you if youre not watching closely, but theyre also an area where a little strategy can go a long way toward minimizing waste.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

JULY 18, 2024

When employees believe their managers are fair and ethical, they are more likely to reciprocate with loyalty and dedication, reducing theft and waste while improving guest experience. Train, Teach, Mentor A great restaurant manager is also a great teacher and mentor.

Management 474

Management Management FOH BOH 474

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. Control Costs : With automated table reservations to take orders on mobile devices, AI in restaurants can help the owners save money on hiring more staff.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

JANUARY 20, 2023

Additionally, there is a persistent gap reported between job openings in the foodservice industry and number of hires. According to the National Restaurant Association , between October 2021 and March 2022 unfilled jobs exceeded total hires by an average of 500,000 a month in the hospitality industry alone.

Food 419

Food Food Supply Food Safety Customer Service 419

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. PLAY #1: Hire Quality Seasonal Staff. Hiring quality seasonal staff should be at the top of the list because we all know your starting line-up can make or break the season. PLAY 2: Onboard & Train Your Seasonal Staff. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Modern Restaurant Management

MARCH 29, 2021

They don’t want to or need to hire new employees for a week-long event. Number Seven : Last but not least, make selection and training a priority. So, that one week they have overtime. You might have it from time to time if your sales will pay for it, which creates the efficiencies.

Audits 520

Audits POS Sports Training 520

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. Recruiting, hiring, onboarding, scheduling, engaging, paying, and losing employees all surface up into restaurant HR management. Human Resources Management.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

APRIL 15, 2021

I am not wasting time on trying to figure out why. Don’t Be Choosy … Train! We are putting additional training and time into these three, and I have to say they are doing well. We have found that these individuals show up on time, work hard and, most importantly, are excited about learning and being trained.

Social Media 531

Social Media Training Recruiting 2019 531

Modern Restaurant Management

JUNE 5, 2023

Furthermore, the value of bolstering customer service without having to hire additional staff makes this a cost-efficient, enticing option for restaurants of all shapes and sizes. For example, if a particular menu item is not selling as well as expected, AI can suggest lowering the price to increase demand and avoid waste.

Dine-in 474

Dine-in Customer Service Customer Experience Hiring 474

Modern Restaurant Management

MAY 31, 2024

” The restaurant industry is the nation’s training ground. Similarly, 28 percent of companies have requirements around food waste reduction. Sixty-three percent of adults have worked in the restaurant industry at some point in their lives. More broadly, catering is a strong revenue driver for restaurants.

Online Ordering 391

Online Ordering Ordering Hiring 2024 391

Modern Restaurant Management

JULY 15, 2021

That means juggling everything from hiring and managing staff; deciding on your menu and any day-to-day changes; ordering food, beverages, dishes and other kitchen and dining room essentials; to handling to-go and pick-up orders, among other tasks. Too-large portions contribute to food waste and cut into your profit margins.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Harbor Touch

MARCH 18, 2025

From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Hire the Right People and Train Them Well Finding top talent is like casting a winning team. Hire the Right People and Train Them Well Finding top talent is like casting a winning team.

Management 148

Management Management Seasonal Menu Cash Management 148

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Making the right restaurant hire is more important than ever. Recommended Download: Free Restaurant Employee Training Manual Template.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

OCTOBER 20, 2020

Managing high turnover , training new hires, and maintaining morale are known issues in food service. Proper break space and a place to study, train, or eat. Invest in tech to understand how each machine is performing, and how it’s being used to limit energy use, increase food safety, and drive down food waste.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

APRIL 3, 2023

Collecting and analyzing real-time data allows operators to make more informed decisions that can optimize operations, increase efficiencies, boost revenue, reduce waste, cut costs, and drive restaurant growth. If audits are showing that a location is making mistakes, their staff should receive additional training.

Audits 474

Audits Food Safety Food Truck Information 474

Modern Restaurant Management

NOVEMBER 30, 2023

Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. Real-time data also cultivates valuable feedback that operators can leverage to outline areas of excellence and potential improvement in regards to training.

POS 324

POS Operations Loyalty Program Seasonal Menu 324

Embrace the Suck

MAY 24, 2023

Relying on serendipity for star performers to discover us is a wasted opportunity. Step 3: Scout for Personality, Not Just Skills During the hiring process, we sometimes over-emphasize experience while undervaluing the importance of personality. Instead, we should be on the offense, taking our recruitment strategy to the talent pool.

Recruiting 335

Recruiting Hiring Coaching Customer Experience 335

Culinary Cues

MAY 18, 2020

It is the foundations, and the mastery there of, that will instill confidence in those who hire you and the seed that defines your self-worth. [] KNOW YOUR END GOAL, BUILD A STRATEGY. PLAN BETTER – TRAIN HARDER. Good luck, be the best that you can be. Harvest America Ventures, LLC. Restaurant Consulting.

White Paper 520

White Paper Certification Food Safety Food Supply 520

7 Shifts

AUGUST 18, 2024

Hiring a Strong Team You'll need a manager, bartenders, waiters, and security. Find these candidates by hiring slowly: Use platforms like Poached Jobs and AllBartenders.com and ask for referrals by reaching out to family, friends, business partners, and other connections in the hospitality industry.

Bar 370

Bar License Email Marketing Customer Service 370

Modern Restaurant Management

DECEMBER 14, 2021

We have historically and continue to offer competitive pay, thorough training programs, flexible hours and a fun work environment so that we can continue to staff our locations as we grow. A drop in employee retention & difficulty in hiring. Robin Gagnon, Co-Founder of We Sell Restaurants. Scott Lawton, Co-founder and CEO, bartaco.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Culinary Cues

FEBRUARY 9, 2022

THE LAW: It is not enough to hire competent people. To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. PLAN BETTER – TRAIN HARDER. THE LAW: Look to the chef to see how the kitchen will act.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

APRIL 3, 2020

Make sure that every employee is properly trained and on-board with the importance of this process. If it is any consolation – numerous other industries will take time to recover to business levels of 2019 – so they will be slow to hire. The pool of potential employees will be substantial and so will be the need for training.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

7 Shifts

DECEMBER 18, 2023

Payroll automation Using payroll software is a great alternative to hiring a payroll specialist or agency. Additionally, inventory management tools can help you prevent unnecessary waste. Employee experience Restaurant management software digitizes tasks like clocking in and out, tip pooling, and training.

Management 397

Management Management Email Marketing Point of Sale 397

Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. PLAN BETTER -TRAIN HARDER. This was plenty for a chef, enough to produce a wide range of items to match the freshness of the ingredients available. Maybe it’s time to bring them back.

Seating 474

Seating Front of House Back of House Cash Management 474

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

JANUARY 14, 2020

Between writing and posting a job description, interviewing candidates, onboarding, and training, replacing just one employee costs restaurants about $3,500. With an industry average 73% turnover rate, a restaurant with 20 employees could be wasting more than $50,000 each year by losing and replacing staff.

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

7 Shifts

APRIL 25, 2022

The manager of the underperforming restaurant can reinvest in training to ensure guests don't have to wait as long and the kitchen is more efficient. Investigate waste and theft instances and retrain employees on proper portion sizes. When inventory gets wasted, managers can adjust par levels. Actual hours exceed earned hours.

Operations 370

Operations Point of Sale Inventory Restaurant Law 370

7 Shifts

JULY 12, 2024

Train your staff to use ingredients efficiently and plan your menu to minimize waste. Additionally, they have potentially high labor costs when it comes to hiring seasoned baristas since their skills are more in demand. High COGS High COGS and low profit margin can happen if you overpay for ingredients or waste too much food.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Lavu

JUNE 20, 2025

How Virtual Reality Is Shaping New Restaurant Technology for Staff Onboarding Training a new hire takes time and patience, whether it’s to be a server, a cashier or cook. Have you wondered about the possibilities of training new hires without the risks and costs of a normal training session?

Technology 78

Technology 2025 Online Ordering Fast Casual 78