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New Year, New Deals: How Smart Operators Keep More Profit

Modern Restaurant Management

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.

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Training Shift Leads To Think Like Operators — Not Just Managers on Duty

Modern Restaurant Management

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.

Training 221
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The Practicalities and Pleasures of Homemade Train Food

EATER

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.

Training 273
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Restaurant Staff Training 101

7 Shifts

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.

Training 195
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How Restaurants Can Use Digital Hosts

Modern Restaurant Management

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.

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No More Siloed Thinking: Why Marketing and Operations Need to Eat at the Same Table

Modern Restaurant Management

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.

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Understanding the Lifecycle of a Seasonal Hire

Modern Restaurant Management

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.

Hiring 437