Modern Restaurant Management

APRIL 22, 2025

Control Odors Odor control is crucial, especially in the heat of summer when food waste breaks down much faster. Chris Picciano, PresidentofArea Disposalin Phoenix, Arizona says that it is critical for restaurant managers to always be in touch with their waste disposal providers. When thishappens,you must hire a professional.

Front of House 221

Front of House Back of House Waste Recycling 221

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 255

Waste Food Leadership Customer Service 255

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

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. The foodservice industry faces significant challenges in hiring and retaining staff, even when wages are competitive. Fewer mistakes occur, reducing the need for retraining and minimizing food waste.

Food Safety 473

Food Safety BOH Kitchen Safety FOH 473

Modern Restaurant Management

MAY 31, 2024

Similarly, 28 percent of companies have requirements around food waste reduction. Despite optimism, the industry faces ongoing challenges, including government legislation, lack of qualified labor, and concerns about the public perception of packaging as “waste.”

Online Ordering 391

Online Ordering Ordering Hiring 2024 391

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. How to Solve It : Hire with retention in mindlook for candidates who fit your restaurants culture, not just the job description.

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Operations Management Management Front of House 195

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

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Front of House BOH Back of House 2023 428

Modern Restaurant Management

NOVEMBER 15, 2021

Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. Food waste is endemic at many restaurants and across the food supply chain, collectively totaling more than 1.6 Today’s restaurants face obstacles on many fronts. Optimize Food Safety Protocols.

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Training Front of House Food Safety Back of House 489

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

Modern Restaurant Management

NOVEMBER 7, 2019

If you’re reducing food waste or saving energy and need employees on board, read on. In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. Especially when hiring new employees and posting job descriptions, include sustainability tasks in the posting.

Sustainability 414

Sustainability Recycling Waste Communication 414

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 384

Recycling Waste Training Workshop 384

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

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

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

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.

Document 342

Document Coaching Audits Training 342

Modern Restaurant Management

JUNE 13, 2023

Sans preparation and coordination, many new hires (and managers) endure training experiences in the restaurant industry more akin to improvised circus acts than curated brand experiences. ” If you know, you know. “Everything should be done on phones,” he insists.

Training 450

Training Seasonal Menu Hiring Customer Experience 450

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. This builds a culture of trust where employees feel secure and respected. A growing restaurant staff leads to better service and an increase in sales.

Management 474

Management Management FOH BOH 474

7 Shifts

NOVEMBER 15, 2024

Hiring the right people can make or break your business. What interview questions do you ask when hiring new restaurant employees? What interview questions do you ask when hiring new restaurant employees? As such, a manager must know how to hire employees who can deliver quality customer service.

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

SEPTEMBER 14, 2022

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. In addition, it helps them ensure that they limit waste and that food costs remain under control. Restaurants can operate with less staff and less overhead.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

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

Modern Restaurant Management

JUNE 15, 2021

More restaurants are also considering hiring their own courier service to deliver food directly to customers or linking up with aggregating sales platforms as a way to preserve margin. By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

MARCH 22, 2023

As if hiring struggles weren’t enough of a problem, retaining employees remains a challenge, with the quit rate in food service at approximately 5.4 – 6.2 As if hiring struggles weren’t enough of a problem, retaining employees remains a challenge, with the quit rate in food service at approximately 5.4 – 6.2

Back of House 449

Back of House Front of House Food Safety Kitchen Safety 449

Modern Restaurant Management

MARCH 29, 2021

They don’t want to or need to hire new employees for a week-long event. If you select bad people, if you find good people and you don't train them, any bad employees, they are costing you in workers’ comp, wasted food, pissed off guests, reduced sales. But you know what? Their sales are through the roof.

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Audits POS Sports Training 520

Modern Restaurant Management

MAY 12, 2020

Buying the lowest priced materials or hiring the lowest-bidding contractors can lead to shoddy workmanship, cheap and flimsy furniture, furnishings, and equipment that will inevitably break down sooner than higher quality goods and materials. Pitfall #3: Not Hiring local construction professionals. What are the inspection wait times?

Restaurant Law 434

Restaurant Law Equipment Hiring Design 434

Modern Restaurant Management

MAY 10, 2023

Instead of wasting valuable working time labeling all these things, automation can do it for you. In the past, this meant you had to hire someone (or a team of “someone”) or do the job yourself. It takes up much time when you think of the number of things you must label. Those require labeling as well.

Online Ordering 449

Online Ordering Social Media Food Order Customer Experience 449

Modern Restaurant Management

JULY 26, 2022

Every time a new employee is hired to replace one who has left the company, FUTA and SUTA taxes must be started for the new hire. With a total annual, additional spend of $16,863 in payroll taxes, restaurant operators are potentially wasting another $231 in payroll taxes for every employee that turns over.

Audits 507

Audits Operations 2006 Hiring 507

Modern Restaurant Management

JULY 12, 2023

In addition to the above, adding this kind of technology can increase order volumes, reduce food waste and improve the guest experience as reduced in-store labor deals with maximizing the in-store guest experience. Through the survey, we were able to uncover some of the largest pain points for diners and one is seasonal hiring.

Customer Experience 418

Customer Experience Food Order Consumer Goods Online Ordering 418

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. We’ve got a few tips from the workforce management front office here at Fourth.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Restaurant Business

JUNE 11, 2025

The company recently hired Brian Wallunas, former CTO at Smokey Bones, as its first chief technology officer. “I “The nature of the trade areas that we see growing Huddle House into, and the type of technology we’ll be using in new assets, points us to the need for more off-premise options,” O’Reilly said.

Fast Casual 167

Fast Casual Front of House Back of House Leadership 167

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. This requires shared hiring, training, and supplier management.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

JANUARY 10, 2024

Statistics from the National Restaurant Association reveal over 87 percent of operators are likely to hire restaurant staff in 2023, provided they can find qualified applicants. Optimized inventory management through AI facilitates significant reductions in food waste, promoting sustainability while bolstering operational efficiency.

Hospitality 489

Hospitality Operations Dietary Restrictions Customer Experience 489

Restaurant365

MARCH 1, 2022

Hiring restaurant staff is top of mind in the restaurant industry. Staffing has always been ongoing in the restaurant industry because of the transient nature of restaurant jobs in general, but the current hiring crisis makes attracting employees a top priority among all restaurant businesses, from single units to national brands.

Hiring 146

Hiring Recruiting Demo Advertising 146

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 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

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. Audits can also help brands identify (and fix) areas of non-compliance, as well as spot (and address) potential threats.

Audits 474

Audits Food Safety Food Truck Information 474

Modern Restaurant Management

OCTOBER 20, 2020

Managing high turnover , training new hires, and maintaining morale are known issues in food service. 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. But in a ghost kitchen, employees are the customer.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

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. These insights can also aid in negotiating bulk purchase deals and ensuring timely deliveries by providing operators with automated alerts for low stock levels on frequently ordered ingredients.

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POS Operations Loyalty Program Seasonal Menu 326