This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
The crime in our industry is that many operators (most operators) do not know how much power they have over their vendors. Every year, culinary schools turn out tens of thousands of talented chefs who can create masterpieces on a plate, but many of them get blindsided by the financial realities of running a restaurant.
The other notices that lunch sales are soft and figures out how to bump the average ticket size before the dinner rush. The first is a manager on duty, and the second is starting to think like an operator. That’s when you’re building real operational thinkers. That’s where scenario training comes in.
As a nonflier and a travel writer, I spend a lot of time on trains. Train food, Ive come to learn, is its own distinct and expansive category. But we bring our own food on the train because of cost, more than anything. But we bring our own food on the train because of cost, more than anything.
There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.
With 59 percent of customers hanging up after calling in and waiting for a minute or less, according to Linga, restaurants are missing out on a lot of business. The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours.
In an industry where margins are razor thin and customer expectations are insanely high, the divide between marketing and operations is no longer sustainable. These two functions have always been interdependent, but few brands take advantage of the opportunities of those functions actually working together. It’s shocking, really.
With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings. However, this diversity of experience can also cause challenges.
This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. 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.
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. The resulting improvements in data accuracy and reliability will help the operator respond to food safety incidents efficiently.
However, to unlock AI’s potential, leaders will likely need to balance innovation and operational discipline, strengthen governance, and address capability gaps to help optimize operations, boost margins and future-proof their business — in both the front and back of house.”
Cashless payment systems will encourage more point-of-sale system attacks Point-of-sale systems are a foundational component of a restaurant’s daily operations. This attack, however, is not out of the ordinary. But this isn’t the only way hackers can take advantage of the supply chain to target restaurants.
Most restaurant operators consider technology a necessity for running their restaurants today. That number was nearly as low for operators who said technology led to cost savings.Operators are also worried about raising labor costs, and this is a key area where the right technology could benefit restaurants.
stealing and selling passwords out of revenge or monetary gain) Whether through public-facing web apps or POS systems, restaurant owners without a clear cybersecurity strategy risk leaking private customer data and causing reputational damage. Train the team and roll out. staff sharing data) Unbalanced access control (e.g.,
Applying new technology to your restaurants operations is exciting, but integrating it always comes with one immediate hurdle: getting your staff up to speed. In this article, youll discover how training your restaurant staff on new systems doesnt have to be a big ordeal, slowing down service for guests and costing you money.
When restaurant operators think about reducing operating costs, they often think they have to make large, sweeping cuts. Staff Appropriately When restaurants cut employees or reduce tables, they don’t end up with fewer expenses–they end up with burned-out, disgruntled team members who aren’t operating at their best.
Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level. Promotion abuse can take other forms as well. Platforms will use promotions to incentivise different stakeholders, including consumers, drivers and restaurants.
After all, a high-performing GM has already mastered running a restaurant, hitting numbers, developing teams, and managing day-to-day operations, so giving them more locations should be a win. Yet, too often, new multi-unit leaders are thrown in the deep end and left to “figure it out” without structured support.
Of all the concepts I’ve brought to life, this one stands out as my most successful. I didn’t know it at the time, but I left something out. On top of that, he had enough free time to take vacations most of us could only dream about. Every story deserves an unforgettable ending. Quite the opposite.
At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services.
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.
If you are serious about a kitchen career and have the focus to map out the best path, then listen up. Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear.
At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Its significantly more cost-effective to keep your regulars walking through the door than it is to get a new customer every time you take an order.
Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training?
It takes commitment alongside some investment in specific areas of operations. What strategic steps can you take to bring your kitchen closer to achieving zero-waste? Therefore, training in waste reduction is essential. Therefore, train your staff in waste monitoring practices.
These include: Food Costs Labor Costs Occupancy Costs Operating Costs Marketing and Promotions Expenses Every successful restaurant owner knows that tracking these isnt just a bookkeeping exercise; its how you spot opportunities to save money, collect data for better decision making, and run more efficiently. Are you overstaffed on slow days?
Inefficient Operations and Workflow One major hurdle that can slow down the growth of your catering business is inefficient operations and workflow. You’re handling inventory, coordinating staff, and managing delivery routes, but everything seems to take twice as long as it should.
Tips for restaurant HR leaders and operators to respond more effectively—without wasting time or losing money Years ago, when I was leading HR at Potbelly, I got hit with an unemployment claim from a former team member who had clearly quit. You’re out of luck, no matter how solid your case is. Let’s fix that.
When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. Wipe the mixer base with a clean, damp cloth, taking care to remove any residual food from under the planetary. Check the operator’s manual.
One of operators most difficult challenges is balancing restaurant operating costs without compromising the food, service, and customer experience that makes your restaurant unique. The Three Types of Restaurant Operating Costs Before you can start paring down expenses, you have to understand what youre actually spending and why.
Unsurprisingly, compliance ranked as one of restaurants’ biggest operational challenges in 2024. Restaurant owners and operators should see compliance as a strategic driver of business success instead of a box to check. Timekeeping is crucial in remaining compliant. Labor laws are only one variable in the equation.
While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences.
Many insurers have pulled out of the restaurant industry entirely, and some remaining insurers have greatly pulled back on the lines of business they write. Understanding Restaurant Safety Restaurants are fast-paced operations and any safety vulnerability can quickly derail business. And the list goes on.
" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.
POS Vendors Point-of-sale (POS) systems play an obviously foundational role in daily restaurant operations, making them a prime target for hackers looking to do damage. This way, when the POS vendor pushes out a software update to their restaurant network, they’re also unknowingly pushing out malware.
Communication is hard when multiple locations can get teams and office spaces out of sync. It ensures process consistency and simplifies operations across multiple sites. Standardized Training Programs: Newbies get uniform training with digital training tools across multiple locations.
This new capability opens the door for unscrupulous individuals to try and scam restaurants out of free meals, gift cards, and more. What are some things restaurant operators do to protect their businesses from AI-generated fraud? How should operators better inform themselves about AI concerns for their business?
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. It’s also very important that they respect and take care of each other. Jennifer Ashcraft What kind of research did you conduct?
To learn more about how restaurant operators can best set themselves up for the upcoming summer season, Modern Restaurant Management IMRM) magazine reached out Kevin Bryla, Chief Marketing Officer, SpotOn. What details should operators pay attention to when setting up a patio for dining? The result?
Unique tableside services at a variety of restaurants are taking the experience factor to the next level. We train the staff through a combination of practical and technical training. Why do these operators feel it’s important to go above and beyond to serve and engage with guests? "In
Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. Internal communication in hospitality is, again, the link that holds service operations together. A well-informed team can anticipate issues before they affect the guest.
However, long-term growth requires more than operational expertise. Let's examine two examples to see how these roles play out in real life. Real-Life Examples Take Maria, a general manager I worked with at Potbelly. Her new blend of operational expertise and leadership principles allowed the team to find its stride.
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. Train Staff How to Upsell Without Being Pushy Upselling doesnt have to be this awkward thing if you just frame it differently in your mind. or Upselling feels awkward.
There are not enough workers, and for an industry with a long history of high turnover rates and seasonal fluctuations such a long running labor shortage could quickly cause things to spiral out of control. At the same time, more than 60 percent of restaurant operators say they do not have enough staff to meet demand.
We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out. What is the projected profile of cooks and chefs moving forward.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content