Modern Restaurant Management

MARCH 3, 2025

The restaurant needs cohesion, from signage to menu design to uniforms. It also involves logistics, such as determining budget and resource constraints and creating a systems foundation that ensures operational consistency. Scaled brands must strike a balance between brand uniformity and adapting to the local environment.

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

Culinary Cues

MAY 15, 2025

It may seem trivial to some, but this begins with the uniform and respecting the traditions and meanings of the crisp white jacket, an ironed apron, polished shoes, and a skull cap for young cooks and toque for the sous chef and chef. Your customers are less inclined to seek surprises and more inclined to expect consistency.

Uniforms 223

Uniforms Coaching Restaurant Law Customer Experience 223

Culinary Cues

OCTOBER 27, 2024

Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!

Training 418

Training Coaching Uniforms Café 418

ChowNow

JANUARY 30, 2025

Most operators give too much attention to the visual aspect of their restaurant. To achieve this, focus on creating uniformity across all aspects of your restaurant. Train your staff to embody your brand values, ensuring their interactions reflect the tone and personality of your brand. Consistency builds trust.

Email Marketing 195

Email Marketing Mobile Ordering Customer Experience Online Ordering 195

Perfect Daily Grind

JUNE 23, 2025

However, as the industry grows and matures, many roasters will inevitably scale their operations. I spoke with Diego Vidiz, a roaster and technical consultant at IMF Roasters , about the journey roasters take when switching from small-batch to large-scale roasting operations. The team also needs to grow alongside the facility.

Equipment 149

Equipment Small Business 2001 Article 149

ChowNow

JANUARY 23, 2025

Dont wait until the day of or the day before the event to inform your staff about how it will operate. Get training dialed in right away so youre not having to make big changes on the fly day of. Require proof of industry employment (like a pay stub or uniform) for participation to keep it exclusive and targeted.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Lavu

FEBRUARY 28, 2025

Improves Operations : Smarter inventory and menu management. For instance, Lavu’s POS system connects with Uber Eats for delivery and QuickBooks for financial tracking, ensuring smooth operations and better menu customization. Staff Engagement : Train your team to use POS insights for better service.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

SpotOn

FEBRUARY 26, 2025

Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Direct operating expenses.   Handhelds are another way to reduce labor costs in full-service operations. This can also be referred to as operating costs. Prime costs. Contribution margins.

License 90

License Point of Sale Insurance POS 90

Culinary Cues

JANUARY 19, 2025

Many have praised him as one of the finest chefs to have graced the American culinary scene while some may push aside tradition and classical ways as outdated, but none will deny that he represented all that is good about professionals, all that the white uniform represents, and how important it is to be kind and giving, a great man.

Uniforms 344

Uniforms Education Waste Blog 344

Indoor Media

JANUARY 16, 2025

Exceptional pizza Consistent branding and marketing, Efficient operations, Cleanliness Strong customer focus These aren’t just sides; they are the central slices in the pie of success. When your pizza stands out, it enhances your entire operation and keeps customers coming back for more. Invest in proper training.

Website Management 78

Website Management Customer Experience Back of House Customer Service 78

Qu

NOVEMBER 25, 2024

Our stable yet flexible platform gives you the control to tackle today’s challenges and future-proof your operations. Together, we can transform your operations, drive growth, and unlock new possibilities for the future of your business. This Fall Product Highlight isn’t just a showcase—it’s an opportunity to go beyond the ordinary.

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

Perfect Daily Grind

JUNE 1, 2025

Green coffee prices remain high, while labour, logistics, packaging, and operational costs have all increased significantly. As some switch to more cost-effective yet high-quality single origins and blends, others are investing in enhanced quality control systems that maintain product consistency and improve operational efficiency.

Point of Sale 93

Point of Sale Pricing Equipment Cash Management 93

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. Unlike traditional systems, cloud-based solutions offer greater flexibility, scalability, and security, making them ideal for modern restaurant operations.

POS 78

POS Management Management Mobile Ordering 78

Lavu

MAY 2, 2025

With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations. Managing allergen data in restaurants is critical for customer safety and operational efficiency. Food allergies affect 26 million adults and 6 million children in the U.S.,

Allergens 78

Allergens POS Management Management 78

Restaurant Engine

JUNE 14, 2025

Use your restaurant branding to improve not only your visuals but also your operations and procedures. 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.

Social Media 59

Social Media Email Marketing Website Management Uniforms 59

EATER

APRIL 30, 2025

In those days, taverns were hubs for city life and often operated as inns for travelers passing through town. Carme similarly systemized dress as a way to professionalize the culinary arts: Just as doctors and lawyers were expected to dress in a certain way, Carme felt that chefs should wear uniforms.

Fine Dining 261

Fine Dining Book Document Uniforms 261

Modern Restaurant Management

DECEMBER 20, 2024

However, there are a number of workplace trends that restaurant owners and operators can expect and for which they should now plan. Wage and Hour Wage and hour issues have continued to confuse and confound restaurant operations for almost 20 years. Predicting the future is surely a fool’s errand.

Restaurant Law 251

Restaurant Law 2025 Operations Employee Relations 251

Modern Restaurant Management

JULY 7, 2025

She’s the Director of People Operations at a restaurant group. The solution was to figure out an exception to the uniform policy or a creative payment plan and get them a new apron. It seemed obvious. It wasn’t. Stop Solving, Start Listening While building out my workshop, I asked a friend to sit and give me feedback.

Workshop 251

Workshop Uniforms Hospitality Take-out 251

Paper Chase Accountancy

JULY 3, 2025

They’re not just about numbers; they’re integral in ensuring smooth operations, compliance with tax regulations, and even in making future business decisions. Outsourcing bookkeeping allows restaurants to focus on core operations while ensuring cost-effectiveness and scalability. Learn more about our Accounting Services !

Cash Management 52

Cash Management Small Business Customer Service Hiring 52

Modern Restaurant Management

MAY 1, 2024

When this happens in restaurants, it can harm the feeling of collaboration necessary to achieve peak operational efficiency. Kitchen staff : The kitchen staff is perhaps the most integral part of a restaurant operation to the guest experience — after all, what do people go to a restaurant for if not to eat?

Communication 492

Communication Operations Leadership Employee Relations 492

Modern Restaurant Management

JANUARY 11, 2022

But these days, between labor shortages and challenges in the shipping industry, staff is scrambling just to keep day-to-day operations running smooth. These insights can be particularly useful for restaurants with more than one location, allowing operators to know which locations will be affected and adjust supplies if necessary.

Operations 474

Operations Supplies Uniforms Employee Relations 474

Culinary Cues

JUNE 23, 2024

Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians, athletes, business leaders, and politicians under a unified profile. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Modern Restaurant Management

APRIL 20, 2020

With that being said, management will need to assess staffing and look for a more updated model to affect the cost of operations. The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. How can cross training help operationally and financially?

Customer Service 459

Customer Service Training Front of House Dine-in 459

Modern Restaurant Management

DECEMBER 14, 2020

The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open. How virtual restaurants can help keep the industry afloat — if done right.

2030 520

2030 Customer Experience Delivery Uniforms 520

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 443

Training Customer Service Uniforms Leadership 443

Modern Restaurant Management

JANUARY 20, 2023

The sudden demand surge is often more than suppliers can handle, leaving many restaurant and c-store operators without staple ingredients. Between coping with erratic availability, inflated prices, and a widespread labor crisis, operators need to make strategic decisions about the ingredients they use.

Food 419

Food Food Supply Food Safety Customer Service 419

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

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. Are QSRs’ parking lots staying lit beyond operating hours, so staff feels safe throwing out trash and getting into their cars?

Technology 474

Technology Fast Casual Waste 2023 474

Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”.

Seminar 444

Seminar Front of House Back of House Workshop 444

Culinary Cues

OCTOBER 20, 2021

Respect for fellow workers, for the safety of the guest, for the image of the operation, for pride in work, and for the traditions of the profession begin with cleaning. PLAN BETTER – TRAIN HARDER. Everything is everyone’s job. At the top of the list is cleaning! Learn by doing. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

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

7 Shifts

MAY 23, 2024

Every manager aims for maximum operational efficiency in their restaurants, but achieving this isn't easy, with the industry's success rate recorded at only 20%. This is where developing a comprehensive restaurant operations plan comes in. This is why 62% of managers feel burnt out , especially on days leading to peak seasons.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Culinary Cues

DECEMBER 30, 2019

Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Before you close and shift hours of operation think completely about the potential domino effect. [] NOT INVESTING IN COMPETENT EMPLOYEES. Engage them and they will become your ambassadors.

Cash Management 363

Cash Management Point of Sale Leadership Website Management 363

Culinary Cues

NOVEMBER 11, 2022

Isn’t it the same reality in a full-service operation where pushing the numbers is priority number 1? You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. Where is the happy medium, the commitment to those quality stakes in the ground? Can quantity, speed, and quality coexist?

Customer Service 441

Customer Service Customer Experience Point of Sale Presentation 441

Culinary Cues

AUGUST 4, 2022

It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. PLAN BETTER – TRAIN HARDER. Now is the time to renounce apathy and commit to excellence. CAFÉ Talks Podcast.

Front of House 432

Front of House Coaching Back of House Customer Service 432

Culinary Cues

MARCH 10, 2022

One of the hidden painful costs of operating a kitchen comes from the cost of chemicals used in the dish area. PLAN BETTER – TRAIN HARDER. Think about this: The most expensive piece of equipment in kitchens is the dishwashing machine. Who is responsible for this machine? The dish washer! Who is in control of this?

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

MARCH 21, 2022

Front and back of the house demand this organization if the end result is a smooth operation and happy guest. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Front of House 444

Front of House Back of House Point of Sale Food Order 444