Modern Restaurant Management

NOVEMBER 29, 2022

Or employees haven’t been properly (and regularly) trained. Increased waste (and related costs ). Inaccuracy leads to more waste and related expenses since your team will need to toss the incorrect order and remake it correctly. At a time where every dollar counts, this waste can negatively impact your bottom line.

Ordering 562

Ordering Employee Relations Online Ordering Customer Service 562

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. in January 2017.

Waste 255

Waste Food Leadership Customer Service 255

Modern Restaurant Management

JULY 18, 2024

When employees believe their managers are fair and ethical, they are more likely to reciprocate with loyalty and dedication, reducing theft and waste while improving guest experience. Train, Teach, Mentor A great restaurant manager is also a great teacher and mentor.

Management 474

Management Management FOH BOH 474

Restaurant Business

JUNE 13, 2025

With more than 25-years of experience, Secor previously served as senior vice president of operations and training at GoTo Foods. At Taco John’s, she will oversee restaurant operations, technology and training. Chris Patterson has been named vice president of training for Houston TX Hot Chicken. Sign up here.

Leadership 144

Leadership 2025 Email Marketing Magazine 144

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

Modern Restaurant Management

MAY 5, 2021

Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages. Train your staff on how it works so they can communicate this powerful message to your customers.

Food Supply 579

Food Supply Employee Relations Waste Leadership 579

Modern Restaurant Management

SEPTEMBER 8, 2021

A recent survey found only 14 percent of employees around the world are confident in their CEO’s and management’s leadership regarding return-to-work policies. Consider systems that help to minimize waste and maximize sustainability. Invest in proper training and certification.

Kitchen Safety 489

Kitchen Safety Employee Relations Communication Point of Sale 489

The Rail

MAY 30, 2025

Starting with a too broad or complicated menu results in supply chain problems , training difficulties, and waste from common mistakes. Recruiting and keeping seasoned front-of-house and kitchen employees calls for careful handling of leadership, culture, and compensation.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

Open for Business

OCTOBER 15, 2024

That’s why having a solid restaurant management training program is so important for owners and operators looking to build a successful team. A well-structured management training program equips new leaders with essential skills while promoting ongoing development. This will help you avoid purchasing more than you need.

Training 60

Training Management Management Loyalty Program 60

7 Shifts

JANUARY 31, 2024

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. Log item transfers and wastes.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JULY 23, 2020

When strength is practiced without grace and dignity, then leadership is in serious question. Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them.

Leadership 450

Leadership Definition Employee Relations Training 450

Perfect Daily Grind

JUNE 4, 2025

Automation can support coffee shops in navigating the unprecedented times the industry is currently experiencing, but it can’t replace the fundamentals of investing in staff training and development. Trained baristas are in more demand than ever before. This avoids leftover milk and waste, as only the exact amount needed is dispensed.

Café 110

Café Customer Service Technology Customer Experience 110

Modern Restaurant Management

APRIL 21, 2022

To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. Waste reduction- We practice utilizing our waste as much as we can away from the generalist notion of putting things up as specials.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Embrace the Suck

MAY 24, 2023

Relying on serendipity for star performers to discover us is a wasted opportunity. If a candidate seems promising in terms of personality, complement it with a behavioral assessment to gain a better understanding of their leadership style, communication skills, and response to feedback. These queries reveal their values and attitudes.

Recruiting 335

Recruiting Hiring Coaching Customer Experience 335

Culinary Cues

JULY 20, 2021

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. Now, of course, it is part of the chef’s job to train cooks to be conscientious about costs, but you get the general idea. PLAN BETTER – TRAIN HARDER.

Training 474

Training Café Leadership Waste 474

Modern Restaurant Management

FEBRUARY 28, 2020

Zagat Stories was created and is produced in-house by Zagat under the leadership of CEO Chris Stang, Zagat Editor-in-Chief, Hillary Reinsberg, Zagat Stories Editor Chris Mohney, who recently joined the company after past editorial leadership positions at Serious Eats, Culture Trip, and Tumblr, and Zagat Creative Director Nick Bilardello.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Culinary Cues

MARCH 21, 2020

Take a series of cooking classes from Thomas Keller, Gordon Ramsey or Alice Waters, photography from Annie Liebovitz, writing from James Patterson or Dan Brown, polish your guitar licks with Carlos Santana, or learn about business leadership from Howard Schultz of Starbucks. Time is all we have, and now it is important to not waste it.

Back of House 446

Back of House Book Communication Leadership 446

7 Shifts

AUGUST 10, 2020

Modeling appropriate leadership and behavior can start with something as simple as a tidy back office. Whether in desk drawers, paper trays, and/or a filing cabinet, your documents should be stored in specific places to avoid those wasted minutes of flipping through papers, asking yourself “where is it?”

Document 351

Document Restaurant Law Book Point of Sale 351

Modern Restaurant Management

OCTOBER 22, 2020

The Multicultural Foodservice & Hospitality Alliance (MFHA), 4thMVMT, and PepsiCo announced a formal collaboration to provide leadership development and increase business ownership opportunities for Black people in the restaurant industry. million over the next five years to build and sustain the program. . ” Delivering Jobs.

Franchise 385

Franchise Franchising Kitchen Safety Loyalty Program 385

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. ” Following his transitional leadership role at SALIDO and NAB, Chowdhury will focus his efforts on the Bowery Engine, an early stage direct investment and incubation company that previously supported SALIDO. NAB Acquires SALIDO.

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407

Modern Restaurant Management

JULY 30, 2021

Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. Their investments align capitalism with positive social and environmental impact, driving toward zero-waste “closed loop” systems that benefit people, the planet and business. and Canada.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

7 Shifts

SEPTEMBER 19, 2019

7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. Reduce food waste. You can minimize waste in several ways. Use the right inventory management systems.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Paris Baquette's Leadership Changes. “Offering a consistently great experience as we continue to expand is critical.

Franchise 341

Franchise Franchising 2020 Leadership 341

Modern Restaurant Management

AUGUST 5, 2020

“This alignment, along with TouchBistro’s global market leadership and powerhouse team of restaurant industry veterans, represents a great opportunity to get the proprietary capabilities we’ve built into our guest retention solution into the hands of significantly more restaurants.” ” Tyga Bites Launches.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Hot Schedules

AUGUST 10, 2021

While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff. How do you make your food safety training scalable? b3lineicon|b3icon-file-text|?|File Certificate.

Food Safety 148

Food Safety Certification Food Employee Relations 148

7 Shifts

JANUARY 31, 2024

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. Log item transfers and wastes.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

MARCH 13, 2020

“Matt and I have been fans of Moe’s for a long time and were attracted to the unique brand personality, culture, leadership, vision for the future and unit-level economics.” “Both environments provide a sense of unity and help to foster leadership, but you’re also learning to put others first.

Franchise 365

Franchise Franchising Customer Experience Customer Service 365

Modern Restaurant Management

FEBRUARY 10, 2020

The Humane Society of the United States, Oldways, the Physicians Committee for Responsible Medicine, Health Care Without Harm and Meatless Monday are five nonprofits providing support, resources and hands-on trainings to hospital culinary teams to help them provide more plant-based meals.

Hospitality 460

Hospitality Food Consumer Goods 2019 460

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Modern Restaurant Management

FEBRUARY 18, 2020

In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends. There are kitchen robots you can easily “train” by having them exactly replicate your arm movements and perform highly complicated yet repetitive cooking and preparation tasks.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MARCH 11, 2020

Tools to Simplify Staff Training. According to a US Foods survey, over 50 percent of US Foods restaurant operators said their trained servers and staff play a direct role in effectively increasing check averages in their business.* A comprehensive training program. SpotOn Secures $50M Funding. SpotOn Transact, Inc.,

Bar 388

Bar Cash Management Loyalty Program Point of Sale 388

Modern Restaurant Management

MAY 7, 2021

“As a franchise veteran with 26 years of experience in the restaurant industry, I was ready to meet with the leadership team and am happy I was able to sign on. This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

The Rail

OCTOBER 3, 2024

Because foodborne illness is so prevalent, and the consequences so severe, every member of your staff should be trained on the basics of food safety. In this article, we’ll cover training for different roles in the restaurant industry, giving you all the tools you need to keep your food illness-free and your reputation spotless.

Food Safety 130

Food Safety Front of House Kitchen Safety Food 130

Modern Restaurant Management

DECEMBER 16, 2019

For the first time, Tripleseat conducted a survey to share with leaders in hospitality the amount of hours professionals put into each event to make sure that every one of their clients' events are a success, as well as their experience in the industry, type of training received, salary earned, among others. Diverting Food Waste.

2019 323

2019 Compost Mobile Ordering Online Ordering 323

Hot Schedules

SEPTEMBER 8, 2021

To get new workers — whether part- or full-time — up to full efficiency, department heads and team leaders need to devote proper time and resources to train. If employees are improperly trained and expected to take on more responsibilities than normal, you can expect burnout and increased turnover.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

7 Shifts

JANUARY 10, 2024

An RMS can help with employee management by giving employees a digital connection point with restaurant leadership. Inventory management Inventory management plays a huge role in a restaurant’s profitability, helping to reduce waste and control food costs. Reduced costs Waste is everywhere in the restaurant industry.

Management 195

Management Management Point of Sale POS 195