Modern Restaurant Management

MAY 1, 2024

Communication Silos in Restaurants A few communication silos that commonly present themselves in restaurant operations include: Waitstaff : The most common communication silo in restaurants is the waitstaff who bear the brunt of the customer-facing operations of the restaurant, since they are the ones who get to see the customer experience up close.

Communication 492

Communication Operations Leadership Employee Relations 492

Culinary Cues

FEBRUARY 27, 2025

.” Jack Welch Welch, the visionary past CEO of General Electric points to the most important role of a leader (chef, manager, restaurant owner) which is to develop their staff, to mentor them, to teach and train, and feed their passion until they match or even surpass your own abilities. This is the sign of true leadership.

Consumer Goods 290

Consumer Goods Presentation Leadership Dine-in 290

Modern Restaurant Management

JUNE 25, 2020

Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees. Such a large return can introduce uncertainty, therefore it’s important for your leadership team to serve as a resource and field any employee questions or concerns throughout the process. Foster Good Hygiene.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

Modern Restaurant Management

JULY 18, 2024

Train, Teach, Mentor A great restaurant manager is also a great teacher and mentor. By investing time in training service techniques and developing their team, managers not only improve the skills of their employees but also build a supportive environment where team members feel valued and empowered to grow.

Management 474

Management Management FOH BOH 474

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo).

Training 442

Training Customer Service Uniforms Leadership 442

Modern Restaurant Management

MARCH 13, 2025

“Our mission has always been to provide focused and sophisticated training that helps students find their culinary voice—their way of expressing their identity, taste and imagination through food—and prepares them for successful, long-term careers in the industry.

Education 251

Education 2000 Sustainability 2015 251

Culinary Cues

MAY 13, 2023

Want to learn about cold charcuterie, more about a full array of cheese, platter design and presentations, making centerpieces, buffet set-up, cold sauces and dressings, marination, and fermentation, etc.? So where will you get exposure to much, if not all of that? Then the choice to work in hotels, resorts, and clubs is your best option.

Hotels 505

Hotels Point of Sale Cash Management Training 505

The Rail

MAY 30, 2025

What you offer and how you present it count, whether it's plant-forward cuisine, fusion cuisine, or interactive dining arrangements. Lease agreements in 2025 present further difficulties flexibility, rent escalation provisions, and zoning rules now demand close examination.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

Culinary Cues

APRIL 4, 2020

This structure is established over time and is dependent on how an individual was trained and the level of organization that surrounded him or her during this training phase. The situation is apparently not going to self-correct and real leadership is still floundering. PLAN BETTER – TRAIN HARDER.

Leadership 447

Leadership Retail Training Take-out 447

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. Will the flavors and presentations of the food suffer? This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 520

Beverage Events Food Order Website Management 520

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 449

FOH BOH Food Safety Front of House 449

Culinary Cues

DECEMBER 30, 2019

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Engage them and they will become your ambassadors.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation.

Food 474

Food Presentation Leadership Café 474

Culinary Cues

JULY 19, 2024

It can be done without tasting food or even seeing a single plate presented in the pass and it is visible without asking a guest for comments on a meal. So, here’s the thing – when mise en place permeates everything you do, how you work, act, and present yourself, then competence finds a home and confidence leads the charge.

Front of House 354

Front of House Food Order Customer Service Customer Experience 354

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. This will feed your competence and confidence and provide a network of resource experts who will be there when you need an answer. [] RESPECT OTHERS: Remember the rules of thumb for teamwork and leadership. PLAN BETTER – TRAIN HARDER.

Leadership 448

Leadership Fine Dining Workshop Training 448

Modern Restaurant Management

OCTOBER 19, 2020

Remember: when employees feel engaged and valued, they’re more likely to “buy in” to the ideas presented. The software solutions that include built-in analytics can also indicate potential hot spots, so you’re aware of where your attention is needed most, from trainings to compliance to supply issues.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

Culinary Cues

JANUARY 11, 2020

Sometimes the fault lies with a lack of desire to communicate, oftentimes the problem is the incorrect use of communication, but the majority of time the challenge is that leadership has no idea how to effectively communicate a message in a succinct, timely manner. Is it your goal to present a way to fix this?

Communication 407

Communication Leadership Employee Relations Entertainment 407

Modern Restaurant Management

MAY 7, 2024

The tightening labor market of 2024 presents a complex set of challenges for business owners, from a shrinking labor force to the increasing prevalence of counteroffers. Implement management training programs for young talent to help fill future skill gaps and ensure the continuity of leadership. The bottom line?

Marketing 418

Marketing 2050 Recruiting 2024 418

Modern Restaurant Management

NOVEMBER 20, 2023

Training programs are an essential tool for developing these future restaurant leaders, and in an industry where surprise and delights are key components of a memorable experience, a one-size-fits-all approach to learning isn’t going to cut it. Start from the Top Down Successful leadership starts from the top down.

Leadership 415

Leadership Training Hospitality Education 415

The Rail

APRIL 14, 2025

While excellent content marketing presents your restaurant as an authority, paid advertising efforts on Google and social media create focused traffic. Hiring and Training Employees for Business Growth Effective scaling of operations calls on a qualified and committed workforce.

Small Business 130

Small Business Cash Management Social Media Consumer Goods 130

Culinary Cues

JULY 23, 2020

When strength is practiced without grace and dignity, then leadership is in serious question. I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present.

Leadership 450

Leadership Definition Employee Relations Training 450

Modern Restaurant Management

JULY 30, 2020

But once leadership understands the local or regional requirements pertaining to each location, the next step is to decide how their organization will respond. This transition is going to be difficult for smaller restaurants or chains located in only one state.

Guest Recovery 471

Guest Recovery Food Safety Fine Dining Management 471

Culinary Cues

JANUARY 29, 2024

Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow. These skills will take time and dedication to master – start today! When this is done, the world is your oyster.

Kitchen Safety 448

Kitchen Safety Guest Recovery Uniforms Food Safety 448

ChowNow

JUNE 5, 2024

Train your staff to ask for reviews at the end of a meal when customers express satisfaction. This presents a golden opportunity to showcase your restaurant’s personality and professionalism. This ensures consistent, timely responses and creates a leadership opportunity within your team.

Email Marketing 394

Email Marketing Social Media Website Management Online Ordering 394

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. General maintenance Restaurant management requires being ever-present and extremely attentive.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

SEPTEMBER 25, 2024

When that isn't present, it can drive employees away—24 percent of them listed a “lack of opportunities” as a reason they've left a restaurant job. Creating viable career paths through training, upskilling, and promotions can enable operators to keep top talent around—while growing their business with them.

Loyalty Program 329

Loyalty Program Download Hospitality Training 329

Modern Restaurant Management

MARCH 11, 2025

Investing in teamwork, internal training, and career development—such as structured in-house wine education—creates a sense of belonging and shared growth. Beyond logistics, the biggest transformation has been in leadership. AI-powered chatbots can match candidates to jobs based on their skills rather than just job titles.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

JULY 30, 2020

But once leadership understands the local or regional requirements pertaining to each location, the next step is to decide how their organization will respond. This transition is going to be difficult for smaller restaurants or chains located in only one state.

Guest Recovery 406

Guest Recovery Food Safety Fine Dining Management 406

Modern Restaurant Management

MARCH 16, 2020

The efforts by Uber Eats to help mitigate the impact on businesses during this time of uncertainty is an example of leadership and empathy,” said National Council of Chain Restaurants Executive Director David French. Jitjatjo launched the industry's first COVID-19 Awareness and Hygiene Training Accreditation program.

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585

Culinary Cues

JULY 20, 2021

As an example, A chef’s ANGER or SADNESS may be a result of anxiety, confusion, or awkwardness that are ever-present in a chef’s life. Anger over a realization that a kitchen did not meet expectations can often be associated with a realization that the chef failed to properly train or communicate. PLAN BETTER – TRAIN HARDER.

Training 474

Training Leadership Café Waste 474

Modern Restaurant Management

NOVEMBER 2, 2021

It started with an overhaul of existing branding, packaging and restaurant design for its national franchise stores and then followed with the recruitment of a seasoned senior leadership team. The award was presented to RBA at the National Arby’s Convention in Denver last month. 1 coffee hub in Tennessee,” Cody Rothwell.

Franchising 450

Franchising Franchise Leadership Beverage 450

Culinary Cues

MAY 19, 2022

Salads, cold apps, and desserts were beautifully presented and ALWAYS ready when the server needed them. He had the talent and all the leadership qualities of a great chef. PLAN BETTER – TRAIN HARDER. Over on Garde Manger – Julio and Martina were keeping their own pace that was in sync with servers and the hot line.

Seating 448

Seating Dine-in Seasonal Menu Ordering 448

Culinary Cues

JANUARY 12, 2021

One was set for the department chefs to evaluate before service, making any last minute adjustments to the flavor profile and presentation; and the other would grace the show table in the dining room. PLAN BETTER – TRAIN HARDER. Rest in Peace Chef! Harvest America Ventures, LLC. www.harvestamericacues.com BLOG.

Seasonal Menu 474

Seasonal Menu 2005 Hotels Customer Service 474

Culinary Cues

JANUARY 15, 2020

My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. Honesty and integrity are the basic raw materials of leadership. PLAN BETTER – TRAIN HARDER. Be that as it may, I can only truly speak for myself – I will always have my opinions and they may differ from yours.

Uniforms 417

Uniforms 2000 Consumer Goods Small Business 417

Modern Restaurant Management

FEBRUARY 22, 2024

It will harness their first-hand experience to make clear that climate change is not only an environmental crisis; it's a clear and present danger to a thriving independent restaurant industry. It will also provide toolkits and communication assets to assist in educating federal policymakers.

Food Supply 275

Food Supply Leadership Social Media Education 275