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The Practicalities and Pleasures of Homemade Train Food

EATER

As a nonflier and a travel writer, I spend a lot of time on trains. Train food, Ive come to learn, is its own distinct and expansive category. But we bring our own food on the train because of cost, more than anything. But we bring our own food on the train because of cost, more than anything.

Training 280
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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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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

Misconception 4: Sustainable Oils Are Always More Expensive Why It’s Made : Operators often equate sustainability with higher costs, influenced by the initial price tags of some sustainable products. How should operators be training their staff?

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From Restaurant GM to Multi-Unit Leader: Why These Promotions Often Fail—and How to Fix It

Modern Restaurant Management

A great MUL must empower and influence their GMs rather than micromanage them. Most will flounder without mentorship, training, and structured support. Many restaurants invest heavily in GM training but fail to continue development after MUL promotion. MUL training should explore the following: Strategic thinking.

Coaching 323
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The Science of Food Safety: Understanding and Preventing Foodborne Illness Outbreaks

Modern Restaurant Management

Modern kitchen operations represent complex ecosystems where the risk of contamination is influenced by multiple interconnected factors. Looking at infection patterns across commercial kitchens, what have you learned about the relationship between employee training, automated monitoring, and outbreak prevention?

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Are You a Manager or Leader? Here’s How to Tell and Why It Matters

Modern Restaurant Management

Leadership isn’t about wielding authority; it’s about influence. These questions might help: Do you excel at organizing and executing tasks or thrive on inspiring and influencing others? Encouraging Innovation : Creating an environment where new ideas and calculated risks are welcomed.

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CHEFS – BUILD YOUR NETWORK OF INFLUENCE

Culinary Cues

It is rare that all these influences are mapped out in advance – they simply happen, and along the way we sift through and categorize them as we search for the blend that will define our style and signature. Although we rarely map this out, we should open ourselves up to experiences and potential influences. PLAN BETTER – TRAIN HARDER.