ChowNow

MAY 9, 2025

In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going. Are you overstaffed on slow days?

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

APRIL 29, 2025

Through regular, unannounced visits, mystery diners assess operations and identify areas where additional training or support may be necessary. For franchised businesses, success is largely driven by uniformity; when one location falls short, it impacts the reputation of the entire brand.

Franchising 282

Franchising Franchise Uniforms Dine-in 282

Perfect Daily Grind

JUNE 23, 2025

When these elements are in place, managing significant growth becomes much more feasible.” Technical training, digital process knowledge, and some flexibility in managing new tools are key.” These capabilities have made training production roasters easier than ever before, allowing businesses to manage labour costs more closely.

Equipment 149

Equipment Small Business 2001 Article 149

Lavu

JULY 11, 2025

Cloud-Based POS Systems are transforming how restaurants operate by enabling remote management, faster updates, and seamless integration with other tools. From streamlining orders to managing inventory and staff, these systems provide the tools restaurant owners need to stay competitive in 2025 and beyond.

POS 78

POS Management Management Mobile Ordering 78

Lavu

FEBRUARY 28, 2025

Improves Operations : Smarter inventory and menu management. Real-time menu management allows restaurants to adjust prices, remove items that are out of stock, highlight daily specials, or tweak descriptions across all platforms with ease. Rely on inventory management tools to avoid running out of popular items.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

SpotOn

FEBRUARY 26, 2025

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.

License 90

License Point of Sale Insurance POS 90

Lavu

MAY 2, 2025

Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations. This reduces the chance of errors or miscommunication.

Allergens 78

Allergens POS Management Management 78

The Restaurant Group

MAY 3, 2025

Definition and Importance Picture this: you spend weeks training a new server, and just when theyre finally getting the hang of things, bam! New managers? Management Practices Bad bosses are like rotten tomatoes they spoil the bunch. Thats what we call restaurant employee turnover rate , buddy. People get jittery real fast.

Cash Management 78

Cash Management Loyalty Program Recruiting Customer Service 78

Indoor Media

JANUARY 16, 2025

Restaurants with top recipes and branding will fall short without a well-managed staff. For example, having a team member trained and dedicated to managing the supply chain ensures you always have the right ingredients on hand without overstocking or running out during a rush. Invest in proper training. Your web presence.

Website Management 78

Website Management Customer Experience Back of House Customer Service 78

Qu

NOVEMBER 25, 2024

Kitchen operations, in particular, frequently lag behind front-of-house innovations, causing issues like over-preparing food, poor inventory management, and struggles to meet high demand during peak hours. This lack of efficiency results in higher operational costs, limits revenue opportunities, and reduces profitability.

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

EATER

MARCH 24, 2025

Despite its small footprint, it still manages to pack in air frying, baking, and broiling functions, making it a solid all-in-one option for people who dont have room for multiple appliances. And it has a kind of inviting formality, not like a gala, but like a luxury train car. The Panasonic FlashXpress makes textbook UK-style toast.

Uniforms 193

Uniforms Take-out Consumer Goods Design 193

Perfect Daily Grind

JUNE 1, 2025

Business operators have to quickly adapt to find new ways of managing cash flow and tight profit margins while maintaining, or ideally improving, the quality and diversity of their offerings. Nikolai adds that the Coffee Machines Sale team also provides global after-sales support with dedicated technical assistance and training services. “A

Point of Sale 93

Point of Sale Pricing Equipment Cash Management 93

Restaurant Engine

FEBRUARY 5, 2025

Its very important that you and the people managing your social media understand the principles of Instagram-worthy plate presentation. When drizzling or making dots, use squeeze bottles to apply sauces in artistic drizzles or uniform dots. Train your kitchen staff to: Follow a plating guide for your signature dishes.

Social Media 52

Social Media Presentation Website Management Customer Experience 52

EATER

MARCH 24, 2025

Despite its small footprint, it still manages to pack in air frying, baking, and broiling functions, making it a solid all-in-one option for people who dont have room for multiple appliances. And it has a kind of inviting formality, not like a gala, but like a luxury train car. The Panasonic FlashXpress makes textbook UK-style toast.

Uniforms 148

Uniforms Take-out Consumer Goods Design 148

Restaurant Engine

JUNE 14, 2025

This is great news if you’re a restaurant owner or manager. Other visuals: Pay attention to your signage and uniforms, too. Step #5: Train Your Team Your staff are brand ambassadors, and you want to make sure they: Understand the new brand message and mission. Should you stick with your current branding or evolve?

Social Media 59

Social Media Email Marketing Website Management Uniforms 59

Perfect Daily Grind

JUNE 9, 2025

“For those seeking to brew coffee of the same quality that baristas prepare in coffee shops, a semi-automatic espresso machine became an essential choice,” says Levy, the product design manager at Meraki , an award-winning home espresso machine manufacturer.

Equipment 165

Equipment Café Innovation Consumer Goods 165

Modern Restaurant Management

DECEMBER 20, 2024

Employers must continue to pay attention to granular issues affecting their employees and ensure management, human resources and ownership are all listening to employees, addressing concerns as they arise and taking appropriate action. Managers and supervisors are on the front line every day.

Restaurant Law 251

Restaurant Law 2025 Operations Employee Relations 251

Modern Restaurant Management

JULY 7, 2025

The manager asked if they had a washing machine and shared the location of the nearest dry cleaner. The solution was to figure out an exception to the uniform policy or a creative payment plan and get them a new apron. Listening gets you closer to understanding, but then you need to take it further and ask open-ended questions.

Workshop 251

Workshop Uniforms Hospitality Take-out 251

Paper Chase Accountancy

JULY 3, 2025

There’s an undeniable significance in meticulous financial management, especially in the restaurant industry. These professionals also help in planning budgets, managing cash flow, and making critical financial decisions. Cost-effectiveness : Businesses often find it cheaper to outsource than to hire and train an in-house team.

Cash Management 52

Cash Management Small Business Customer Service Hiring 52

Modern Restaurant Management

MAY 1, 2024

Although they have some interaction with the waitstaff and management out of operational necessity, they rarely achieve the level of collaboration that would be necessary for efficiency. Similarly, restaurants can use technology to equalize training procedures and ensure that employees at all levels enter the team with the same understanding.

Communication 492

Communication Operations Leadership Employee Relations 492

Modern Restaurant Management

APRIL 20, 2020

Modern Restaurant Management (MRM) magazine spoke with employment expert Mark Heymann, a founding partner and the chairman and CEO of UniFocus , a workforce performance firm in the service sector, about the impact Coronavirus is having and will continue to have on restaurant employment. How can restaurants weather these complexities?

Customer Service 459

Customer Service Training Front of House Dine-in 459

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 443

Training Uniforms Customer Service Leadership 443

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. In a proper kitchen, the uniform is clean, pressed, and complete. Time is the hardest thing to manage – there is never enough, so cooks are busy, but they exude “purpose” and are always cognizant of not wasting steps.

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Modern Restaurant Management

JANUARY 11, 2022

Supply-chain management has always been a pain point in the foodservice industry, even in pre-pandemic times. These key insights can help restaurant owners or managers plan orders and navigate disruptions such as potential shortages, safety hazards, or industry changes.

Operations 474

Operations Supplies Uniforms Employee Relations 474

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

Modern Restaurant Management

JANUARY 30, 2023

By automating this process through the IoT, brand quality becomes more uniform, limited time offerings are easier to roll out, and restaurants gain an advantage as consumers return for new favorites. IoT puts that data front and center so restaurants can improve staff training and operations management at scale.

Technology 474

Technology Fast Casual Waste 2023 474

Culinary Cues

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it?

Seminar 444

Seminar Front of House Back of House Workshop 444

Modern Restaurant Management

DECEMBER 14, 2020

By taking a new and smarter approach to digital marketing, human capital management and delivery, restaurateurs will be positioned to drive sales despite the challenges presented by COVID-19. Become a Marketing Maven.

2030 520

2030 Customer Experience Delivery Uniforms 520

Modern Restaurant Management

JANUARY 20, 2023

Whether a pre-made frozen dough, a heat-and-serve protein, or ready-to-use sauces and pastes—consolidating ingredients and finding the right supplier can provide that dependable uniformity and superior quality your customers rely on.

Food 419

Food Food Supply Food Safety Customer Service 419

Culinary Cues

NOVEMBER 11, 2022

I get it, I’ve been there, I know the adrenaline behind this and the sense of accomplishment when the rail is free of dupes – it is a race against time, an impossible goal that somehow, we manage to reach. You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. Mission accomplished.

Customer Service 441

Customer Service Customer Experience Point of Sale Presentation 441

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession.

Uniforms 436

Uniforms Coaching Point of Sale Small Business 436

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. TRAINING: You can never train too much. What can you do?

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

Culinary Cues

DECEMBER 30, 2019

The following provides some “food for thought”, maybe even a “look in the mirror” checklist for those who are drifting away from those initial goals. [] THINKING THEY CAN MANAGE THROUGH OTHERS. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 363

Cash Management Point of Sale Leadership Website Management 363

Culinary Cues

MARCH 10, 2022

Here are some great rules to live by when it comes to dishwashers: [] Hire great attitudes. [] Pay a fair wage and offer ample opportunities to scale up every few months. [] Provide a clean, crisp uniform that parallels what you offer your cooks. [] Make sure new dish washers are properly oriented and trained. Restaurant Consulting.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

AUGUST 4, 2022

PLAN BETTER – TRAIN HARDER. I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. Now is the time to renounce apathy and commit to excellence. Let’s do this before it’s too late. Harvest America Ventures, LLC. Restaurant Consulting.

Front of House 432

Front of House Coaching Back of House Customer Service 432

7 Shifts

NOVEMBER 12, 2020

In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. It usually involves an orientation, paperwork collection, and training. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

FOH 307

FOH Food Safety BOH Customer Service 307

Culinary Cues

FEBRUARY 12, 2020

Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business. At the same time, many of these individuals have a real difficult time managing their limited resources and planning for the future. PLAN BETTER – TRAIN HARDER.

Education 394

Education Consumer Goods Training Back of House 394