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Provide Customer Service Training. There is a direct correlation between customer service level and staff training. The better trained your staff is, the more likely they will be highly motivated and efficient at their jobs. That boils down to employing well-trained and motivated staff who know what, what and how to do it.
Innovation is needed in several areas, including: Staff management. Kitchen operations. Food safety and restaurant cleanliness. Kitchen Operations. Diners have always placed a high priority on fast service and food safety, but since the COVID-19 crisis, these factors have garnered even more prominence.
As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies.
Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Not up for opening your own off-site kitchen?
These tools help connect commercial kitchens to cloud kitchens so that the tools can analyze how much food is wasted every day. When chefs are provided with real-time data, they are able to make necessary improvements and tweak their production processes to decrease food waste and make their kitchens profitable. Quality Control.
The need for innovation and efficiency has never been greater in this evolving scenario. Lastly, Internet of Things (IoT) devices are becoming increasingly popular, with sensors and smart devices for everything from tracking inventory levels to monitoring kitchen equipment performance.
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. The workforce also experienced a major reset.
Visa is expanding its partnership with IFundWomen providing grants and digital training to U.S.-based Tripadvisor® launched a new suite of “Travel Safe” tools to help consumers find, filter for, and validate health and safety information to feel more confident with their future travel choices across town and around the world.
Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Touchless cleaning for the safety of employees. Added sanitizing stations.
US Foods Ghost Kitchens. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. They both went through a management training program. US Foods Holding Corp. Peter’s two sons, Pete, Jr.
As a new initiative offering valuable education opportunities, business skills and training, and enhanced career prospects, Dunkin’ has launched a new partnership with Southern New Hampshire University (SNHU) to offer low-cost college degrees to its independent franchisees and their employees. metro area.
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. This part of the job is arguably the most multi-faceted.
For a deeper dive, Modern Restaurant Management (MRM) magazine reached out to Yevgeni Tsirulnik, SVP, Innovation and Incubation at Toshiba Global Commerce Solutions How should restaurant operators approach digital investments moving forward? Spoilage detection : Promptly identifying spoiled or expired items to maintain food safety standards.
We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” After moving from Australia to NYC, I couldn’t be more excited to make my mark as a part of this innovative, culture-lead team.”
New health codes and reopening mandates, plus the safety and perception of patrons, have made it imperative to invest in COVID-approved inventory including masks, gloves, sanitizers, signage (think: at the door, at point of sale, and throughout), as well as the cost of developing or purchasing new training materials and implementing them with staff.
How do you ensure a team-oriented approach to working with the kitchen staff and other waiters? They should also be able to communicate with kitchen staff and the team clearly. The candidate should also check with the kitchen or their manager to explore options, like customizing a dish with available ingredients.
Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
What will our restaurants physically look like with social distancing, how will we be able to interact with guests at service, how will our kitchen teams function as a unit, what changes will be necessary for our menus to be effective, and what role will take out and delivery play in every restaurant concept? PLAN BETTER – TRAIN HARDER.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage.
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. This will lead to training on apps that reaches “Zoomers” where they live, on their phones, to quickly train new concepts for fast onboarding.
QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind.
By Andrea Abbondanza, Contributor In today's fast-paced digital age, restaurants are constantly seeking innovative ways to enhance the dining experience for their customers. One such innovation is using QR codes , which are becoming increasingly popular in the restaurant industry.
To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. In 2024, the restaurant industry will witness a technological transformation driven by innovations like AI and contactless solutions, while also grappling with data privacy concerns.
. “Our We Help You Make It approach has always been about helping operators succeed, and never has that been more important than it is today,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. Guidance on applicable emergency relief measures for micro businesses.
We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” “We are impressed with Just Salad’s innovative approach to embedding zero-waste principles across their business.
. “Our We Help You Make It approach has always been about helping operators succeed, and never has that been more important than it is today,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. Guidance on applicable emergency relief measures for micro businesses.
We look forward to continuing to innovate and find ways to make ordering plant-based at Taco Bell even more accessible at a great value,” said Taco Bell Corp Chief Food Innovation Officer Liz Matthews. They also offer chef training and a hospital tool kit with marketing materials and recipes to ease the transition.
TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. Each member of the coalition is committed to responsibility. NAB Acquires SALIDO.
The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago.
For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. All tasks in a restaurant are interconnected. Customer Service.
From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. Have you wondered about the possibilities of training new hires without the risks and costs of a normal training session?
It’s clear to us she is someone who can help us grow and innovate and make sure we are making decisions to keep us relevant 10 years from now.” The design includes dining room seating zones, dedicated third-party delivery and pickup shelving, a closed kitchen, digital menu boards and a redesigned logo. "The
Key features include: Lot and serial number tracking for full ingredient traceability Automated stock rotation reminders Clear visibility into shelf life and expiration dates Integration with food safety compliance standards These tools ensure older inventory is used first, reducing waste while staying compliant with safety regulations.
The robotic kitchen runs on batteries instead of a diesel generator. Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Door Dash Shared Kitchen. ?DoorDash?
This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Lori Bolin, President of BrewLogix.
“We want to do our part to to help ensure the safety and well-being of older adults during this difficult time, and Meals on Wheels America has the support system in place to reach seniors in need. Since I came on board three years ago, we started investing very heavily into technology, online training programs and third-party delivery.
65 percent wipe down bathroom and kitchen surfaces. Having the comfort that comes from security measures also allows restaurants to focus more on ways to innovate. LTOs also add another layer of complexity to staff training. Innovations to Remain Key Agenda of Market Players. 47 percent wipe door knobs and handles.
With 28,000 associates and more than 70 locations, US Foods provides its customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology and business solutions. They are North America’s first “real” online video-based, food safety course.
With 28,000 associates and more than 70 locations, US Foods provides its customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology and business solutions. They are North America’s first “real” online video-based, food safety course.
Leadership: The Missing Ingredient The best restaurants are those led by individuals who understand that their role extends beyond the kitchen or the management office. The recruitment and effective training of suitable staff is critical. Restaurant Excellence Guideline #20: Make customer service training a top priority.
California Pizza Kitchen (CPK) plans to bring its signature California-style pizzas, pastas, salads and more to Canada for the first time. We think CPK’s creative California vibe and innovative menu will resonate with Albertans and offer something completely new in the market.” Bojangles' Culinary Innovation.
7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. Operations: An all-encompassing word for everything else involved in managing a restaurant, such as maintaining the atmosphere and ensuring employees follow health and safety standards. Boosting restaurant culture really is a win-win.
Consulting on Ghost Kitchens. Zuul and Figure 8 Logistics launched Zuul Studios – a ghost kitchen consulting firm. Zuul Studios works with restaurants and real estate owners to leverage their existing brand equity and kitchen infrastructure into digital, delivery-forward businesses.
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