Embrace the Suck

MAY 14, 2023

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 #37: Emphasize food safety and hygiene.

Leadership 221

Leadership Customer Service Loyalty Program Customer Experience 221

Goliath Consulting

JANUARY 6, 2019

Management companies provide restaurants with a franchise like operating system without having a franchise agreement. Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies.

Management 60

Management Management Front of House Back of House 60

The Restaurant Times

JUNE 30, 2021

A manager is responsible for the general administration of the staff and the smooth functioning of any organization. A restaurant manager, however, has multifaceted responsibilities. In addition to managing internal operations, he is also the interface between customers and the staff. Managing Finance .

Operations 52

Operations Management Management Front of House 52

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. Why is Back of House Important?

Back of House 52

Back of House BOH Front of House FOH 52

Lavu

SEPTEMBER 29, 2023

Despite the vaccination efforts and safety measures implemented by restaurants, some potential employees may still be hesitant to return to work in this industry. Ensure that your recruitment and selection processes are efficient and thorough. As a result, many workers had to find alternative employment in more stable industries.

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Restaurant365

AUGUST 19, 2020

Tailor your hiring and recruiting practices. The first step in reducing high turnover is to examine your hiring and recruiting practices. There are many moving parts to hiring and recruiting. There are many potential safety issues in restaurants, from kitchen injuries to sanitation problems.

Restaurant Law 131

Restaurant Law Recruiting Employee Relations Food Safety 131

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

The Restaurant Times

FEBRUARY 18, 2022

Since the rush hours are usually at night time (during dinner time), restaurants in the USA need night chefs to manage the rush hours. The main responsibility of the night chef is to prepare food during the night shift and manage the rush hours. Enforcing best safety, hygiene, and sanitation practices in the kitchen.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Restaurant365

AUGUST 21, 2020

Tailor your hiring and recruiting practices. The first step in reducing high turnover is to examine your hiring and recruiting practices. There are many moving parts to hiring and recruiting. There are many potential safety issues in restaurants, from kitchen injuries to sanitation problems.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Modern Restaurant Management

DECEMBER 14, 2021

These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

2022 184

2022 Food Supply Mobile Ordering Customer Experience 184

Modern Restaurant Management

DECEMBER 16, 2021

While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Accurate forecasts help drive “smart” restaurant operations, like using daily sales to drive inventory decisions in smart ordering or smart prep.

2022 181

2022 Hospitality Loyalty Program Point of Sale 181

The Restaurant Times

NOVEMBER 4, 2021

An efficient restaurant kitchen design should be high on your priority list whether you’re opening a new restaurant, expanding an existing one, or remodelling an existing one. . The success of a restaurant kitchen design is defined by careful planning. Detailed Guide To Restaurant Kitchen Design .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Ghost Kitchens. Chick-fil-A.

2020 132

2020 Kitchen Safety Consumer Goods Point of Sale 132

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. Here are their responses.

2021 175

2021 Kitchen Safety Food Safety Mobile Ordering 175

Gecko Hospitality

JULY 12, 2018

A successful restaurant needs strong management, and the right restaurant management software can improve all areas of your business, ensuring it runs efficiently, reducing costs, decreasing customer wait times, and preventing billing and scheduling errors. Benefits to a Using Restaurant Management Software.

Management 40

Management Management Cash Management Point of Sale 40

Modern Restaurant Management

JUNE 12, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

Franchise 137

Franchise Franchising Food Safety Kitchen Safety 137

Touch Bistro

JULY 4, 2021

Remember the expression, too many cooks in the kitchen ? are trying everything and the kitchen sink to recruit and retain employees in the face of a labor shortage the likes of which this industry hasn’t seen in decades. Get Creative with Recruitment. Well, go ahead and unlearn it. Restaurateurs across the U.S.

2021 98

2021 Employee Relations Hiring Recruiting 98

The Restaurant Times

SEPTEMBER 28, 2021

Dark kitchens are highly efficient production units that don’t have a storefront and are designed for delivery. Dark kitchens consist of premises where food is prepared for home delivery but do not have a dining area or waiters. So don’t anticipate the ghost kitchen model to go away anytime soon.

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In addition to improving the guest experience, technology also makes it easier for restaurants to manage their operations.

Mobile Ordering 210

Mobile Ordering Front of House Fast Casual Customer Service 210

The Restaurant Times

AUGUST 27, 2022

Barback is a junior position for someone who aspires to be a barista, bartender, or even a bar manager in the future. Managing the bar inventory and restocking the bar. Bringing dishware from the kitchen to the bar. Teaching barbacks the ropes is essential even if the recruit is an experienced barback.

Hiring 52

Hiring Restaurant Law Recruiting Bar 52

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Manage group-wide menus from a centralised platform with performance dashboards. 1 You’ll have to share control. The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

MARCH 16, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features some surveys surrounding Coronavirus and the restaurant industry, the best locations for chefs, online payment fraud and top trends for QSRs. 65 percent wipe down bathroom and kitchen surfaces. COVID-19 Foot Traffic at QSRs.

Mobile Ordering 102

Mobile Ordering Online Ordering Point of Sale POS 102

MBB Hospitality

APRIL 25, 2018

Make sure they are up-to –date on all the important safety and hygiene rules that come into play in restaurants and hotels etc. MBB Management also specializes in restaurant and franchise consulting. MBB Management can also help you recruit prime positions like your chef and general manager. Good Team Player.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

OCTOBER 16, 2019

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?

Food Truck 114

Food Truck Customer Service Customer Experience Front of House 114