Sante

JANUARY 12, 2020

Hoshizaki’s award-winning MODwater dispenser not only delivers four types of water instantly, it also provides costs savings and reduces plastic waste. Customers not only anticipate cost savings by no longer having to buy/deliver bulky dispenser bottles, but also a drastic reduction in plastic water bottle waste.

Waste 130

Waste Innovation Leadership Sustainability 130

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 410

Leadership Definition Employee Relations Training 410

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 198

Mobile Ordering Front of House Communication Online Ordering 198

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. You will play a pivotal role in shaping the restaurant’s culinary offerings and ensuring the smooth operation of our kitchen.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

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 Leadership Café Waste 474

Ken Burgin

JUNE 6, 2023

Leadership Skills Training: Use ChatGPT to design modules focusing on developing leadership skills such as decision-making, team management, and effective communication. Leadership and Conflict Resolution: For those in managerial roles, training on effective leadership, conflict resolution, and staff performance evaluation.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

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 203

Customer Experience Customer Service Technology Communication 203

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 231

Food Supply Employee Relations Waste Leadership 231

Sling

MAY 9, 2023

Focus on working on your people skills, the way you communicate, and your leadership style. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

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

Embrace the Suck

MARCH 27, 2020

There can be a duality in leadership partnerships: one is an enabler and the other is the disciplinarian (good cop, bad cop mindset). When leadership seems to be on different sides, it’s easy from a distance to see the culture shift taking place. They had already made some big changes in their leadership team already.

Leadership 337

Leadership Cash Management Coaching Take-out 337

Embrace the Suck

JANUARY 24, 2022

There can be a duality in leadership partnerships: one is an enabler and the other is the disciplinarian (good cop, bad cop mindset). When leadership seems to be on different sides, it’s easy from a distance to see the culture shift taking place. They had already made some big changes in their leadership team already.

Cash Management 255

Cash Management Leadership Coaching Take-out 255

Hot Schedules

SEPTEMBER 3, 2021

Each year, US restaurants waste 22–33 billion pounds of food, representing losses of 4-10 percent of all purchased food across the industry. Stores have numerous vendors, and if your managers are receiving a slew of paper and electronic invoices from a variety of vendors, it’s easy to waste hours on collecting, tracking, and reconciling.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Restaurant365

MARCH 23, 2022

Accounting for potential areas of inventory loss such as wait staff errors, kitchen waste, or incorrect preparation can be time consuming, but necessary. Use inventory tracking to reduce waste. Tracking each menu items’ recipe cost can help you optimize food usage and reduce food waste over time. Forecast sales year-round.

Food 78

Food Waste Inventory Food Order 78

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 344

Back of House Book Leadership Communication 344

Modern Restaurant Management

SEPTEMBER 22, 2021

Yet even the most complex projects that have experienced delays and issues can be turned around with the proper approach and leadership. Given your construction project is already delayed, formulating another “team” to handle the triage process might seem like a waste. Establish the Triage Team.

Insurance 186

Insurance Hiring Leadership Supplies 186

Hot Schedules

AUGUST 10, 2021

Leadership must ingrain food safety practices into daily operations and keep them top-of-mind so every employee has to continuously think about them. Five Ways Retailers Can Optimize Labor to Minimize Costs With operations as lean as they’ve ever been, the right retail scheduling solution can efficiently cut scheduling waste.

Food Safety 148

Food Safety Certification Food Employee Relations 148

Hot Schedules

SEPTEMBER 8, 2021

Whether in the front or back office, implementing the right tech can supplement what reduced staffs cannot to keep costs and waste to a minimum while maintaining brand standards and creating exceptional guest experiences. To augment some of the shortcomings listed above, many operators have embraced or upgraded tech to fill their gaps.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

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

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 330

Coaching Email Marketing Communication Workshop 330

Apicbase

FEBRUARY 29, 2024

Careful cost calculations make purchasing more accurate, reduce food waste and cut inventory costs. In return, careful cost calculations help improve purchasing, reduce food waste, and lower expenses in inventory management. Is waste getting out of hand? What Is Recipe Costing? 6 Reasons Why Is Recipe Costing Important?

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

Apicbase

FEBRUARY 29, 2024

Careful cost calculations make purchasing more accurate, reduce food waste and cut inventory costs. In return, careful cost calculations help improve purchasing, reduce food waste, and lower expenses in inventory management. Is waste getting out of hand? What Is Recipe Costing? 6 Reasons Why Is Recipe Costing Important?

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

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 222

Customer Experience Online Ordering Mobile Ordering Customer Service 222

Ken Burgin

JUNE 7, 2022

Melissa Goffin from Redgum BBQ talked about how central sustainability is to everything they do – from using local timber for the BBQ, choice of packaging, composting, waste reduction and energy use. Listen to the Hospo Reset Podcast on Reducing Food Waste – New Strategies and Solutions. This sustainable thing can be contagious!

Recycling 60

Recycling Sustainability Compost Food Supply 60

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 169

Kitchen Safety Food Supply Fast Casual Food Safety 169

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

Ken Burgin

MAY 17, 2022

Friction between floor staff and kitchen is wasteful and unnecessary, but it won’t go away by itself. See Developing Leadership Skills in Young Hospitality Staff. There is more expected from senior staff – they’re role models for young staff and those from different cultures. Better training for floor staff.

Front of House 74

Front of House Kitchen Safety Training Sports 74

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 196

Kitchen Safety Employee Relations Communication Point of Sale 196

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 102

Waste Food Leadership Customer Service 102

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. The variance between the two represents lost profit because of wasted inventory or mistakes, and it gives you a starting point for addressing the root causes of food cost inefficiencies.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

NOVEMBER 20, 2020

The leadership team reviews Restaurant365’s AvT analysis report with location managers on a weekly basis. “We can judge our team’s performance on whether they’re actually following the recipe, generating too much waste, and where the waste is coming from.

Demo 148

Demo Point of Sale Cash Management Waste 148

Hot Schedules

AUGUST 10, 2021

Leadership must ingrain food safety practices into daily operations and keep them top-of-mind so every employee has to continuously think about them. Five Ways Retailers Can Optimize Labor to Minimize Costs With operations as lean as they’ve ever been, the right retail scheduling solution can efficiently cut scheduling waste.

Food Safety 78

Food Safety Certification Food Employee Relations 78

Restaurant365

APRIL 1, 2021

Store-level managers are the ones who guide your teams toward the goals made by restaurant group leadership. When you consider training hours, materials, waste from mistakes, and service impact, constantly hiring because of a high turnover rate consumes both money and resources. Managers’ influence on hiring and employee retention.

Management 78

Management Management Inventory Hiring 78

Margin Edge

SEPTEMBER 2, 2020

Arm your leadership team with tools like price alerts, theoretical usage analysis, recipe modules, budgeting tools, and a daily controllable P&L. 4 Pinpoint waste with a theoretical usage report. With the daily changes to our traffic, allowed capacity, labor, bar sales, supply chain, etc. – We budgeted a 25.2% food cost.”.

Food 98

Food Waste Pricing Food Supply 98

7 Shifts

SEPTEMBER 20, 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. Advantages of Restaurant Inventory Management Software. XtraChef.

Technology 370

Technology Front of House Social Media Back of House 370

EATER

APRIL 13, 2022

Until the first Starbucks voted to unionize, Starbucks leadership had unilateral power over its workforce, for better and for worse. To any observer with their eye on Starbucks’s engagement with workers, it would appear Schultz is growing increasingly concerned about just how successful the union drive at Starbucks will ultimately be.

Employee Relations 101

Employee Relations Leadership Waste Operations 101

The Restaurant Times

MARCH 14, 2022

Chefs must possess management and leadership abilities in addition to being excellent cooks in their own right. Waste Reduction And Profit Maximization. When it comes to increasing food quality and reducing waste, several restaurants have found success by shrinking their menus to half or even a third of what they were previously.

Hiring 52

Hiring Waste Food Order Customer Service 52