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Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial and reputational consequences for failing to effectively manage their liquor liability risks.
Managing staff tips in a restaurant can be a delicate balancing act. Bartenders : May receive a share of tips for serving drinks and supporting table service. Communicate Clearly and Transparently To manage expectations and minimize disputes: Explain the Policy : Outline how tips are collected, distributed, and why the policy exists.
FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. Improved traceability means better inventory management, as restaurants have clearer insights into what’s coming in and going out of the kitchen.
In a recall crisis, the media can be your greatest ally or your worst enemy – it all comes down to how you manage the message. As a result, multiple restaurant chains – including McDonald’s, Burger King, Taco Bell, and Pizza Hut – temporarily stopped serving onions as a precaution.
As a restaurant leader, your plate is full with responsibilities, from staff management to serving up delicious dishes. But amidst the hustle, there's a crucial area you can't afford to overlook – employment laws. In this comprehensive eBook, we'll unveil the seven essential employment laws every restaurant leader must master.
However, new uncertainties—from economic pressures to labor shortages—underline the importance of robust risk management strategies as the linchpin for future success. Considering the inflationary and labor strains, proactive risk management and operational adjustments will be crucial to sustaining profitability in the year ahead.
Regular staff meetings and one-on-one check-ins can facilitate this.Also, consider providing an anonymous way for employees to share feedbacktoprovide a venue to giveall voicesthe opportunity to beheardandsupport a culture where employeesfeelempoweredprovidingfeedback totheirdirect managers. Encouragetheuse of freefederal andstate programs.
The Illinois Biometric Information Privacy Act (“BIPA”), 740 ILCS 14/1, et seq.—a —a statute regulating the collection of certain biometric data—has been a major driver of class action litigation in Illinois for nearly ten years. The constant evolution of technology is no doubt to credit.
As a restaurant manager, maintaining food safety is your number one responsibility. As a manager, understanding the causes and symptoms of foodborne illness is key, not just for staying in compliance with health regulations but also for safeguarding the health of your customers (and the reputation of your business).
Renewals, inspections, and compliance costs add even more overhead, making it difficult for new restaurants to manage these expenses. These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses.
Kaushik Subramanian, Chief Revenue Officer at ezCater, told Modern Restaurant Management (MRM) magazine that the report allows restaurants to predict seasonal trends and prepare their offerings as workplaces nationwide put on their holiday celebrations.
In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. Back-office digital innovations are also helping restaurants manage costs and make the most of their workforce. Given that three-quarters of U.S.
Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. We’ve prepared a list of restaurant manager interview questions that can help you find the right person to lead your team and help grow your business. How do you manage the restaurant’s budget and control costs?
Learn about the rapid growth of Ron''s Mac Bar and how the brand uses viral marketing and a business model that prioritizes efficiency and customer experience in this video from the team at UpFlip.
Finding a well-rounded bar manager can be the determining factor in the success of your business. Through the right interview questions, you can find a manager who doesn’t just fit the job but can boost your bar’s reputation. In this article: How do you handle inventory management to keep the bar always adequately stocked?
And in a world where one viral comment or ignored review can snowball, restaurant reputation management isnt just smartits essential. What is Online Reputation Management and Why Does it Matter? Its actively managing how your business is perceived across platforms like Google, Yelp, TripAdvisor, and social media.
Managers play a pivotal role in either fostering a positive service industry culture or contributing to burnout. It's imperative that managers adopt strategies that motivate employees through self-pride, a sense of accomplishment, and a supportive environment grounded in communication, honesty, integrity, and hard work.
In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro.
While new workers are brought on to help shoulder the swell in demand, training more people can leave restaurant managers overwhelmed. Restaurant managers and corporate leaders know that demand is driven by far more than just consumer spending power. 2: Employee Satisfaction Is Paramount Hiring employees is one thing.
” The more restaurants use AI to automate tasks that aren’t core to their business, the more they can reinvest time where it matters—serving guests. AI-powered scheduling can predict peak hours, optimize labor costs, and help managers stay ahead of demand—without guesswork.
In this article, youll learn: How menu management software streamlines menu updates and eliminates manual errors Why outdated or inconsistent menus can impact customer satisfaction and revenue Key features to look for when choosing the right software for your restaurant Lets explore why every restaurant needs menu management software.
Scheduling employees is one of the most time-intensive tasks for restaurant managers. The ongoing volatility of customer behavior coupled with manual schedule development creates headaches for managers, especially with ongoing staffing shortages.
coli outbreak reinforces the need for restaurants – and all food businesses – to manage recalls as a supply chain, especially considering the huge scale of this event. Handle Recalls as a Supply Chain For any food brand, consumer protection is the most important part of recall management.
Pairing new seasonal employees with a seasoned staffer for the first week can help them get oriented and serve as a go-to resource for questions. Make sure your managers know that seasonal team members deserve the same support and recognition as full-time staff.
Modern Restaurant Management (MRM) magazine reached out for a a deeper dive into Ashcraft’s franchising journey, learning why she feels it’s important to be present in her shop every day. I thought the mixture of customer service, catering, and serving up great food would fit me and my family well, so I decided to move forward.
The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. . The proof is, well, in the pudding.
A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. "Showcasing the WOW factor is key," Lucas Bumba, General Manager of Nisos Prime, explained. "We ” Newly opened House of Yoshin in Huntington, NY.
. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine.
Kindness Food Network's “Kindness is Served Here” is rolling out in 63 restaurants across Northeast Ohio as part of Values-in-Action’s Kindland movement in partnership with the Ohio Restaurant and Hospitality Alliance. . "I
Ron Krivosik, the senior vice president of culinary at Levy (which manages the concessions for seven major league baseball stadiums), has overseen the changing menus at baseball stadiums for nearly 40 years. But preparing a new dish and scaling it to feed tens of thousands baseball fans takes time, effort, and culinary chops.
To help restaurant operators better understand what employees want and need, close to 1,000 restaurant managers were surveyed regarding compensation, technology use, retention tactics, and more. Quick-serve restaurants (QSRs) experienced four-percent growth over the past year, which helped to offset the declines seen in full-service dining.
"Lisa Dahl: Blessed By Grace" shares the inspiring journey of the chef and restaurateur who turned personal tragedy into a thriving culinary career in Sedona, Arizona. After the devastating loss of her son Justin, who was murdered in the 1990s while helping someone in need, Dahl found healing through cooking.
Leveraging Technology to Streamline Reservations Modern technology has reinforced the hospitality industry, providing innovative tools to automate and simplify the challenge of managing no-shows. Businesses can now utilise reservation platforms that seamlessly integrate booking, point-of-sale (POS), and customer management systems.
Despite that Más Mex, the restaurant group behind Fat Rosie’s and Escalante’s, has decided to protect the guest experience at all costs, and we do that by managing ours more carefully than ever before. We run weekly competitions to see which managers can hit their forecasts within $500. The key is control, not cuts.
There is an opportunity for restaurant operators who want to embrace the GLP-1 movement by focusing on portion sizes and crafting "GLP-1-friendly”menu items, Sally Lyons Wyatt, global executive vice president and chief advisor, Circana, told Modern Restaurant Management (MRM) magazine. "By
Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.
The labor portion alone creates a significant administrative load for management, given the breadth of the requirements and the precision needed to minimize errors. They can also notify managers if their manual changes potentially violate compliance strictures, giving them more informed control.
Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. Advances in AI and customer relationship management (CRM) tools allow businesses to analyze customer behavior, predict preferences, and craft hyper-personalized dining and drinking experiences.
” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. This balance is key to our success and our ability to provide exceptional guidance to the brands we serve.
For many restaurateurs and brewery managers, outdoor patios and beer gardens are key moneymakers during warmer months. Built with weather-resistant materials, electric heaters are durable, require minimal upkeep and eliminate the need for refueling or managing open flames.
Whether you’re moving into the next town or setting up a shop across the country, managing a multi-location restaurant requires planning, patience, and a whole lot of practical know-how. Invest in Technology to Keep Everything Connected Managing two restaurants from one central point is challenging without the right tools.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. This valuation also assumes you have a single location without the infrastructure to manage or scale multiple units.
Dynamic QR codes exemplify this approach, serving as a standardized solution that can instantly connect diners with menus for easier ordering, customer receipts for faster checkout, and loyalty rewards for return visits — all while maintaining consistent experiences across every location through centralized management.
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