Modern Restaurant Management

JUNE 13, 2025

Snoozers who lead with their values and want to grow their own leadership skills. It’s all about building a ripple effect of positivity, leadership, and local impact. The restaurant industry has traditionally been riddled with waste, high energy and water usage, and deep ties to our intricate, often unsustainable, food system.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. in one tech stack.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Restaurant Business

JUNE 13, 2025

Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Buyers appear eager to take on certain types of restaurant chains.

Reservations 210

Reservations Leadership Advertising 2025 210

Restaurant Business

JUNE 11, 2025

But the brand remains the toughest turnaround in the restaurant industry.

Fast Casual 185

Fast Casual Front of House Back of House Leadership 185

Restaurant Business

JUNE 11, 2025

Premium Financing Subways next CEO will have a lot of work to do The Bottom Line: The fast-food sandwich chain has stabilized unit volumes and slowed closures. But the brand remains the toughest turnaround in the restaurant industry.

Fast Casual 175

Fast Casual Cash Management Retail Leadership 175

Restaurant Business

JUNE 17, 2025

We have found that, by keeping it in each location, we’re able to have the freshest product possible, as well as being able to manage inventory levels and waste accordingly,” said Kern.

Fast Casual 162

Fast Casual Leadership Mobile Ordering Casual 162

Modern Restaurant Management

NOVEMBER 29, 2022

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. Incentivize employees to improve.

Ordering 562

Ordering Employee Relations Online Ordering Customer Service 562

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. MOD Pizza, a fast-growing QSR brand with nearly 500 locations and 10,000 MOD Squad members, is built on a bottom-up leadership approach. Digitally Enabled Restaurants Have Less Waste.

Mobile Ordering 493

Mobile Ordering Front of House Communication Online Ordering 493

Restaurant Business

JUNE 12, 2025

Premium Food An eye on food waste inspires a chicken salad that becomes a best seller Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. Buyers appear eager to take on certain types of restaurant chains.

Delivery 189

Delivery Leadership 2025 Advertising 189

Restaurant Business

JUNE 13, 2025

A 30-year industry veteran, Patterson has held senior leadership positions at CiCi’s Pizza, Dickey’s Barbecue and, most recently, Slim Chickens. News executive change leadership Want breaking news at your fingertips? By Restaurant Business Staff on Jun. Patrick Cunningham | Photo courtesy of Bobbys Burgers. Sign up here.

Leadership 157

Leadership 2025 Email Marketing Magazine 157

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. Leadership is not just about managing tasks; it's about inspiring and uplifting those around them.

Management 474

Management Management FOH BOH 474

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.

Food Supply 579

Food Supply Employee Relations Waste Leadership 579

Modern Restaurant Management

JULY 28, 2020

This combination places a greater degree of responsibility on the shoulders of IT professionals and technologists, and leadership at restaurant organizations need to consider investing the time and resources to develop the monitoring capabilities and support the people who will be integral to their business’s digital experience success.

Customer Experience 554

Customer Experience Online Ordering Mobile Ordering Customer Service 554

Modern Restaurant Management

DECEMBER 3, 2019

MRM's thought leadership is getting stronger and more focused and look forward to grow this library in the future." Seven Wasteful Sins: How You’re Losing Profits on Draft Beer Sales. Essential Leadership Skills for New Restaurant Managers. 10 Strategies to Attract Restaurant Customers. Infographic).

Article 287

Article Social Media Leadership Magazine 287

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

The Rail

JANUARY 3, 2025

For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency. By incorporating this training into your calendar, you align your business with modern consumer values and cut down on operational waste.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

DECEMBER 4, 2023

This effort transforms previously wasted downtime into productive interactions with your brand. Being able to visualize and clearly understand where the demand is and how busy each location is at a given time means leadership can identify where resources should be allocated, further maximizing service quality.

Customer Experience 506

Customer Experience Customer Service Technology Communication 506

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

Culinary Cues

FEBRUARY 8, 2020

Building pride in team is a foundational requirement of leadership and coaching. This can be an incentive program that engages the employees in helping the restaurant reach its goals through efficiency, waste reduction, and a unified approach towards being entrepreneurial. BUILD PRIDE. EMPATHETIC SCHEDULING.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

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. Re-evaluate cleaning chemicals and technology.

Kitchen Safety 489

Kitchen Safety Employee Relations Communication Point of Sale 489

Modern Restaurant Management

JUNE 9, 2021

Other benefits include greater product consistency, which is especially important for operators, and less wasting from chopping, scooping, and prepping fresh produce. An idea on the minds of foodservice leadership post-pandemic is the ghost kitchen – a kitchen dedicated to prepping food without maintaining a dining space.

Kitchen Safety 421

Kitchen Safety Food Supply Fast Casual Food Safety 421

7 Shifts

JANUARY 31, 2024

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. Stock incoming inventory. Check employee schedules to ensure plans match reality. Check inventory levels.

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

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

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 Coaching Hiring Customer Experience 335

Perfect Daily Grind

JUNE 4, 2025

Proper barista training should be the first priority, alongside implementing efficient and effective systems and leadership. This avoids leftover milk and waste, as only the exact amount needed is dispensed. By elevating standards and improving staff training and support, cafés are better equipped to meet customers’ expectations.

Café 108

Café Customer Service Technology Customer Experience 108

Culinary Cues

JULY 20, 2021

So, if cooks were fully cognizant of how they impact the cost of operation through minimal waste, portion control, and other efficiencies will help to change the dynamic of anger or sadness that is observed in the chef. EMPATHY and SYMPATHY lead to followership – a necessary component of leadership. It’s OK to feel another’s pain.

Training 474

Training Café Leadership Waste 474

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

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.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

SEPTEMBER 15, 2020

” 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. Founding committee members include: Bleu Adams, IndigeHub, and JBF Women’s Entrepreneurial Leadership Program Fellow.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

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

Embrace the Suck

FEBRUARY 12, 2020

I’ve had clients track their activities for a week and they are always shocked when they see how much time they waste doing stupid activities! Sidenote: If you don't like to talk to people face-to-face, then perhaps it's time to think about a career beyond leadership in the hospitality industry. I think Uber is hiring.

Coaching 337

Coaching Email Marketing Communication Book 337

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. Increasing Pathways to Black Franchise Ownership. ” Delivering Jobs.

Franchising 385

Franchising Franchise Kitchen Safety Loyalty Program 385

7 Shifts

FEBRUARY 5, 2021

Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability. Meet with leadership or management to get their take. Examples of Restaurant Inventory Management Software.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

Restaurant365

OCTOBER 27, 2021

It has been estimated that each year, more than 100 billion pounds of food is wasted in the United States. The waste of food is not only a waste of money and bad for the environment, but it is also making vulnerable populations even more vulnerable. How do you define “Leadership”?

Waste 78

Waste Food Online Ordering Food Order 78

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.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

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