Modern Restaurant Management

MAY 21, 2020

Also, depending on your local regulations, expand restaurant seating to ensure as much space as possible. Moreover, you can notify them with updates on your services and manage your social media more efficiently. The webinar is on May 27, 2020 at 4 p.m. Protect Your Employees. Get Foodies to Talk About Your Reopening.

Social Media 215

Social Media Food Safety Cash Management Kitchen Safety 215

Next Restaurants

MAY 26, 2020

If you want to familiarize with the new restaurant marketing landscape post-COVID-19, PosterMyWall is hosting a webinar with Daniel Woodman , a senior marketer with a knack for helping small businesses flourish, to talk about what restaurants can do stay relevant on re-opening, and to tackle the many novel challenges they will face.

Webinar 89

Webinar Social Media Food Safety Cash Management 89

Modern Restaurant Management

MAY 18, 2020

Adapting with a tighter, more focused menu to allow kitchens to better plan labor and prep needs and manage enhanced sanitation routines. Demonstrating the importance placed on the health and well-being of employees and customers. Staying nimble given the fluid environment.

Front of House 208

Front of House Back of House Online Ordering Kitchen Safety 208

Perfect Daily Grind

NOVEMBER 4, 2022

National Coffee Association to host webinar on new Generational Report. The design of the new East Sheen, London location is part of the chain’s new store format, which includes more limited seating options. Fairtrade also established a proxy reference price of 7,150 Ugandan shillings/kg (US 85.3

2023 126

2023 Hospitality 2022 Food Supply 126

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? John Moezzi, National Account Manager, Sharp NEC Display Solutions. Here are their responses. Click here for part one.

2020 197

2020 Kitchen Safety Food Safety Loyalty Program 197

Modern Restaurant Management

AUGUST 14, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. In addition to team members wearing masks and gloves and implementing social distancing, Fazoli’s has enhanced sanitation procedures and limited dining room seating.

Franchising 189

Franchising Franchise Kitchen Safety Food Safety 189

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. Barbara Castiglia , MODERATOR – Modern Restaurant Management. They both went through a management training program. Seated Acquires VenueBook.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. She promptly quit.

Leadership 195

Leadership FOH BOH Website Management 195

Restaurant365

MAY 7, 2020

General managers and restaurant owner/operators should create checklists for crew and managers to use during their shifts. Managing Food Pick Up and Delivery. Design a process to ensure guest separation while they are waiting to be seated. Focus on areas frequently touched by staff and customers.

Food Safety 142

Food Safety Cash Management Social Media Point of Sale 142

Restaurant365

NOVEMBER 19, 2020

Everything from inventory management to recipe costing plays a role in controlling your cost of goods sold (CoGS). While you may have already implemented some techniques, like inventory management, there is an almost infinite level of detail you can dive into to refine your food costs. Regularly schedule for inventory checks.

Food 78

Food Point of Sale Inventory Waste 78

Black Box Intelligence

AUGUST 24, 2021

For seated casual dining, you’ll need one server for 5 – 6 tables per shift and 4 back-of-house staff per 50 tables. Your managers will have a major impact on the culture of your business, so think long and hard about what you will expect from them and how you will vet their skills. Why is staffing important in a restaurant?

Guest Recovery 73

Guest Recovery Back of House Point of Sale Customer Service 73