Modern Restaurant Management

OCTOBER 25, 2024

Leaders in the sector have noted not just the potential to attract customers who are increasingly making purchasing decisions based on their environmental ethics. Giving them knowledge enables them to make independent decisions on their engagement level with your strategies. Is zero waste achievable?

Waste 309

Waste Equipment Inventory Customer Service 309

Modern Restaurant Management

MAY 7, 2025

Often times, this means seeking a firm that embraces advanced technology like Artificial Intelligence (AI) and advanced software, ensuring that your billable time is being used for value-based work, instead of paying for work driven by manual processes.

Franchise 221

Franchise Franchising Specials Hiring 221

Culinary Cues

OCTOBER 14, 2024

You may be comfortable where you are now, but if the goal is to advance and seize the opportunities before you, then it is imperative that you grow your skill set and base of knowledge. This will never cease to be true.

Coaching 415

Coaching Employee Relations Take-out Training 415

Goliath Consulting

APRIL 5, 2025

Staff should be knowledgeable, offering helpful suggestions based on customer preferences and dietary needs. Goliath Consulting Group is a restaurant consultancy group based in Atlanta, Georgia. Efficient Seating and Ordering Process Minimize wait times and ensure smooth transitions from arrival to seating.

Customer Experience 195

Customer Experience Email Marketing Customer Service Mobile Ordering 195

Modern Restaurant Management

JANUARY 17, 2023

Another way technology can boost tipping is by turning even new hires into the knowledgeable servers guests love. The server doesn't need an encyclopedic knowledge of wine. That makes for a happier, better-compensated staff that's less likely to join "The Big Quit," without upping base pay.

Hiring 466

Hiring Mobile Ordering Technology Dine-in 466

Culinary Cues

APRIL 23, 2023

Is this the extent of your knowledge of menu planning? Do you have a broad enough base of knowledge that speaks to competence and confidence? Chef’s do. [] CAN YOU WALK THE TALK: You may have the knowledge, but do you also have the track record of getting things done?

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. These positions already require basic knowledge of customer service and POS systems, so you just need to introduce your menu to them.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Goliath Consulting

NOVEMBER 22, 2020

Use a traditional base spirit for your seltzer (vodka, neutral spirits) or spice it up with some gin, tequila, or rum. Companies like MasterClass.com and the Great Courses offer opportunities for people to learn from experts and expand knowledge. It is time for restaurants hop on this trend and cater to the home mixologist.

Bar 397

Bar 2021 Restaurant Law Beverage 397

Culinary Cues

JUNE 1, 2020

In situations where this proximity is not possible then a person with the title of leadership must engage people who can relate and then hear, learn, speak, and act in a manner that respects the knowledge of others. If not, what are leaders basing their decisions on? WHAT WE HEAR and LISTEN TO: – Who are “leaders” listening to?

Leadership 80

Leadership Supplies Guest Recovery Small Business 80

Modern Restaurant Management

DECEMBER 27, 2022

Organizations will need to prioritize broader social accountability, which includes hiring a diverse workforce to ensure your staff is representative of your increasingly diverse customer base. Now more than ever, treating employees fairly and equitably is key to securing a knowledgeable, stable, and productive workforce.

Food Safety 566

Food Safety Audits Food Supply Food 566

Modern Restaurant Management

APRIL 9, 2025

A few major franchising challenges are outlined below, however, these can be effectively addressed with the proper knowledge and planning. Brands that don’t adapt will fall behind, while those that do will likely maintain their customer base and earn new guests. Joe Gale What are the key challenges for the franchising landscape?

Franchise 221

Franchise Franchising Loyalty Program Training 221

EATER

MARCH 21, 2025

To remove bias, the dishes are judged blind and based solely on taste, how well they use the Randomizer, and presentation. Its clear why Food Network loves a Guy Fieri show he clues the audience in on his knowledge in a non-pretentious way, and hes a big fan of every contestant, whether theyre an Iron Chef or a Guys Grocery Games winner.

Food 255

Food Entertainment Presentation Advertising 255

Modern Restaurant Management

MARCH 13, 2025

It is a body of knowledge and series of skillsets that have always been, and will always be, the starting point in our curriculum. One of the newer diploma programs at ICE is in Plant Based Culinary Arts. We’ve started working toward this with our Plant-Based Culinary Arts program and other nutrition-related programming.

Education 251

Education 2000 Sustainability 2015 251

Modern Restaurant Management

OCTOBER 28, 2022

Scheduling software can help you determine optimal staffing levels based on forecasted demand. Then tap into those trusted employees to build intentional mentoring relationships that will foster institutional knowledge across a wider network, helping protect you against disruption if you lose a key employee.

Leadership 472

Leadership Loyalty Program Communication Training 472

Modern Restaurant Management

SEPTEMBER 16, 2024

By implementing a situational-based training program, Disney was able to define how and when you, as a front line “cast member” were empowered to step out of your normal role and interact with a park guest. This situational based training removed the ambiguity and empowered us all to do things because it was the right thing to do.

Leadership 450

Leadership Operations Loyalty Program Guest Recovery 450

Modern Restaurant Management

MAY 4, 2021

Cloud-based labor management software uses predictive algorithms to analyze historical sales data to create optimized schedules based on the labor needs during different times of day and days of week. Data-Based Decision Making. This helps you walk the line of great service with as little wasted time as possible.

Management 547

Management Management Point of Sale 2000 547

Modern Restaurant Management

MAY 14, 2021

Waste consultants’ partner with multi-location operators to find the right solution for their waste programs that align with the business needs at each and every location based on generation, local regulation etc. Therefore, the partnership goes beyond the contract and pickups.

Waste 527

Waste Compost Recycling Food 527

Modern Restaurant Management

AUGUST 9, 2021

From the host to the servers and the kitchen staff, everyone in the facility should be knowledgeable about different food restrictions. The kitchen staff must also be properly trained on the best practices for avoiding cross-contact and what ingredients need to be avoided based on what the food restrictions might be.

Coaching 520

Coaching Kitchen Safety Food Safety Training 520

Modern Restaurant Management

APRIL 8, 2020

A trendy cocktail and beverage selection can truly transform an event and now is a good time for event planners to recalculate and learn about trends so they will be prepared and armed with knowledge when businesses are back up and running. Mixologists are experimenting with seltzer-based recipes and teas combined with fewer spirits.

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Plant-based menus are becoming more available as the variety of offerings and demand of restaurant patrons continues the momentum. Why do you think chefs are more interested in philanthropy?

2024 474

2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

APRIL 19, 2022

A Quality Product Based on Expertise. You can have a great location, fabulous service, and a flashy menu, but if the food isn’t good, you won’t develop a loyal customer base. This knowledge will lead to a more targeted approach. Focused marketing can increase your customer base while keeping your budget in line.

Specials 493

Specials Coaching Customer Experience Customer Service 493

Modern Restaurant Management

NOVEMBER 8, 2023

Most restaurants, however, are still trying to manage their operation based on their outdated business plans, SOPs, and vague key performance indicators (KPIs). Reinforce staff training to close the gap between the desired knowledge level and the actual level of knowledge of current restaurant staff.

Recruiting 474

Recruiting Guest Recovery Advertising Food Supply 474

Modern Restaurant Management

FEBRUARY 1, 2022

Streamlined Menus with More Plant-Based Options and Sustainable Packaging. Wellness has gained mindshare, with chefs ranking food believed to boost immunity and plant-based sandwiches highly in a list of Top 10 Trends for 2022.

2022 518

2022 2030 Food Supply Recruiting 518

Modern Restaurant Management

NOVEMBER 4, 2021

Slicing and Dicing: Segmenting Customers Based on Real-World Behaviors. In the past, brands had to cater to different customer types with little knowledge about their ordering preferences. Now, they are able to separate out customers based on how they order, where they order, what they order, their loyalty status, and more.

Mobile Ordering 508

Mobile Ordering Marketing Menu Fast Casual 508

Culinary Cues

JULY 31, 2022

For the Cook and Server: Are you willing to listen and learn and to grow and expand your base of knowledge? Are you willing to invest the time and effort to expand your base of knowledge and grow in value? Are you willing to accept critique (not criticism) and know that this is part of the growing process?

Food Supply 449

Food Supply Training Supplies Café 449

Culinary Cues

OCTOBER 11, 2022

Don’t wait for someone else to build your skills and knowledge – take charge of your own growth. As is often said – learn to become a problem-solver and not a finger pointer, build people up instead of tearing them down, and reap the long-term benefits of a positive attitude.

Leadership 448

Leadership Fine Dining Workshop Training 448

Modern Restaurant Management

SEPTEMBER 1, 2020

The best results right now can be discovered through the alteration of menus based on what consumers need now, and on what sells best. Gain knowledge in terms of how sanitation measures moving forward will impact your business, understand current pandemic curves both locally and nationally, and then make plans accordingly.

Supplies 492

Supplies Seasonal Menu Back of House Magazine 492

Modern Restaurant Management

NOVEMBER 6, 2019

The findings are based on input from a variety of restaurant sector experts, futurists, and government statistics. Artificial intelligence with knowledge of cooking techniques, food chemistry, recipes, and alcohol could produce unexpected new culinary and beverage experiences. trillion by 2030. . "The

2030 385

2030 Dietary Restrictions Recruiting 2018 385

Modern Restaurant Management

JULY 8, 2024

Hooters has done a great job of creating a community in stores over the past 40 years, and we knew that the foundation of our loyalty program needed to be based on research about our audience, the market and what motivates them to dine at our restaurants. The first step in building a successful loyalty program is understanding your customers.

Loyalty Program 467

Loyalty Program Customer Experience Customer Service Communication 467

SpotOn

JANUARY 13, 2025

💡 If you use SpotOn Reserve, find out how to modify your reservation hours with SpotOn Knowledge Base. 💡 If you use SpotOn Order, learn how to disable online ordering with SpotOn Knowledge Base. If you take reservations, you can close your reservation books by modifying your reservation hours.

Online Ordering 98

Online Ordering Document Email Marketing Back of House 98

Modern Restaurant Management

MAY 21, 2021

It’s no wonder that restaurant franchising is so popular — franchisees buy into a proven business model with built-in branding, training and production methods, and (hopefully) a solid customer base. They can also offer small tips and tricks they found through the process that could save you time, money and stress.

Franchise 508

Franchise Franchising Tip Distribution Design 508

Modern Restaurant Management

MARCH 18, 2021

At Clover in Boston, a knowledgeable host serves up the details of a chickpea fritter from their iPad to a nearby monitor, letting you savor your choices in ultra-HD. McDonald’s is already testing menu tech that suggests hot or cold beverages based on the weather. You can even show diners a whole new way to choose your food.

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Modern Restaurant Management

AUGUST 28, 2023

Not only can you tailor a customer’s experience to their preferences — offering them incentives based on their behavior — but you can create lookalike audiences to capture potential customers with similar sensibilities, almost all of which can be automated. But, doing so requires an assessment of what you want to achieve.

Loyalty Program 419

Loyalty Program Management Management Customer Experience 419

Modern Restaurant Management

JANUARY 18, 2022

While strong accounting skills may not be at the top of what comes to mind, every good restaurant manager must have at least a basic knowledge of accounting to be successful. Restaurants face distinct accounting challenges that require a restaurant-specific approach. How to Use Key Metrics for Proper Inventory.

Inventory 531

Inventory Food Order Food Supply POS 531

Modern Restaurant Management

DECEMBER 11, 2020

Beverage makers have responded by introducing RTD tequila-based drinks to the market, including the Dulce Vida Margarita, Half-Seas Paloma and Mamitas Tequila & Soda. Strong tequila sales have continued into 2020. As of June, Casamigos was the second biggest seller on the platform, behind Tito’s Vodka. Instagram for the Win.

Beverage 520

Beverage 2021 2013 Social Media 520

7 Shifts

NOVEMBER 15, 2024

Good bar managers should understand how to balance stock levels based on demand and seasonal trends, especially since customers expect consistency. The right candidate will also understand what local competitors offer and use that knowledge to create a unique menu. How do you manage performance issues among bar staff?

Bar 195

Bar Management Management Hiring 195

EATER

MAY 27, 2025

A recent survey found that younger travelers are especially interested in experiential and event-based travel, and another survey found about 30 percent of younger travelers cite influencers and celebrities as their major travel inspiration. Nguyn found that Trova Trip, which is based in the U.S., Lets say 40s and up.

Food 249

Food Travel Social Media 2023 249