Modern Restaurant Management

OCTOBER 17, 2024

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. Second, in the kitchen, training is a critical component of a safe workplace. Owners and operators should ensure team members are trained to safely use all equipment.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

Modern Restaurant Management

MARCH 25, 2025

Yet, too often, new multi-unit leaders are thrown in the deep end and left to “figure it out” without structured support. Most will flounder without mentorship, training, and structured support. Many restaurants invest heavily in GM training but fail to continue development after MUL promotion. The result?

Coaching 322

Coaching Leadership Training Management 322

The Rail

JANUARY 3, 2025

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.

Training 130

Training Operations Seasonal Menu Kitchen Safety 130

Modern Restaurant Management

APRIL 16, 2025

Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

Modern Restaurant Management

FEBRUARY 18, 2025

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. You need to be present, mentally and physically, or your restaurant will suffer.

Social Media 432

Social Media Book Back of House Take-out 432

Modern Restaurant Management

JUNE 6, 2025

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. Demographic shifts are reshaping the workforce, of the present and of the future, and the restaurant industry is on the front lines.

Recruiting 251

Recruiting Front of House Back of House Training 251

Modern Restaurant Management

APRIL 28, 2025

You’re out of luck, no matter how solid your case is. ” One presents a clear case. Here’s how to get everyone on the same page: Train your managers to document early and often. Train your managers —especially on documentation and communication. Stick to facts, not feelings. Missed Deadlines.

Document 340

Document Coaching Audits Training 340

7 Shifts

APRIL 7, 2021

After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly. These actions called for creating different ways to train employees based on certain aspects of the job.

Training 370

Training Food Safety Customer Experience Insurance 370

Culinary Cues

NOVEMBER 10, 2024

Television screens presented a mix of sporting events and CNN talking heads, and the smell of grilled meat and batches of beer brewing behind glass walls provided sensory overload. The noise level was high and I’m sure among those present there was some discussion about the election results. So, take your moments to reflect.

Front of House 433

Front of House Back of House Sourcing Travel 433

Culinary Cues

MAY 12, 2025

Start here: lets make the worlds best, no comparison, out-of-the-park, mind-blowing, cant even describe how good this (fill in the blank) is. [] SANDWICHES: Think about the details: either produce, or find the absolute best, crusty exterior and rich, moist interior bread to be found anywhere on the planet. Make the tomato an experience.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. Listening to others without a need to take control of a conversation can do the same. [] Never step on others to get to your intended destination. No race is ever truly won by pushing others out of the way. Cut them loose. [] Make more music and far less noise.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Modern Restaurant Management

MAY 30, 2025

This can present serious issues for a business. Take Amazon, for example. In many cases, they’ve basically taken people out of the equation almost entirely. One key way to do this is to train your customer service team to really listen. Sure, people are busy and always on the go.

Customer Experience 251

Customer Experience Customer Service Social Media Email Marketing 251

Culinary Cues

APRIL 14, 2025

Guest have become accustomed to seeing this familiar item and they have general expectations of how it will be presented and taste. He ran a restaurant in Tijuana where out of necessity one night, he put together the famous salad with the ingredients on hand. Cesare Cardini came to the United States from Italy and settled in San Diego.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

FEBRUARY 5, 2025

Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder.

Fine Dining 242

Fine Dining Food Supply Recruiting Customer Service 242

Modern Restaurant Management

APRIL 4, 2025

The third location started out as an upscale burger bar, but it just wasn’t connecting with the neighborhood so Murray recalibrated. I’ve changed my restaurant concept by just taking an assessment of everything that I’m currently doing. With my restaurant, I truly think I expanded a little bit too fast.

Social Media 221

Social Media Customer Service Customer Experience Influencer 221

Modern Restaurant Management

NOVEMBER 13, 2023

" I give a lot of keynote presentations to restaurant brands, and most of them are franchises. Lawyers have spooked them into avoiding conversations about managing employees for fear of taking on the liability of being joint employers. And I do occasionally get admonishments like the one above before my presentations.)

Franchise 520

Franchise Franchising Employee Relations Restaurant Law 520

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Modern Restaurant Management

FEBRUARY 5, 2025

The new system has simplified oil changeouts at the restaurants, while also saving the franchisee money and taking a literal load off employees’ hands. This helps the business manage its bottom line – especially given the higher cost of cooking oil in recent years – and the quality of the food coming out of its kitchens.

Kitchen Safety 221

Kitchen Safety Back of House Food Safety Technology 221

Modern Restaurant Management

FEBRUARY 9, 2024

This oversight presents untapped potential to extend a franchise's reach and impact from the inside out. While there are several ways to incorporate visual communication with younger staff, a great place to start is with your training and onboarding processes. Picture this: You're at the annual franchisee meeting.

Communication 471

Communication Franchise Franchising Leadership 471

ChowNow

MARCH 14, 2025

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. What is Restaurant Operations Management?

Operations 195

Operations Management Management Front of House 195

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Are you proud to present this to your teammates, manager, or guest?” I did this, this is my work”!

Seminar 443

Seminar Front of House Back of House Workshop 443

Modern Restaurant Management

JUNE 7, 2021

During shut-downs, many restaurants were forced to move operations to carry-out and delivery only, but as the world begins to reopen, restaurants will need to figure out how to rebuild customer confidence around indoor dining operations. Although not as great, the risk of surface transmissions is still present. In the U.S.,

Kitchen Safety 531

Kitchen Safety Customer Service Customer Experience Dine-in 531

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

Culinary Cues

JULY 23, 2023

It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. This is why ownership of the menu is so important to the chef, this is why the exactness of each plate, the consistency of flavor, and the beauty of the presentation are so critical to the chef.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Modern Restaurant Management

JULY 22, 2020

Let’s take a look. 1 – Distraught and Stressed-Out Employees. With so many restaurant workers out of a job for long stretches of time, the workers that are returning may be coming back with new stresses and burdens. Customers are returning to restaurants, but with all sorts of new perspectives on dining out.

Management 522

Management Management Customer Experience Kitchen Safety 522

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. You set the tone for others to emulate. [] TEACH AND TRAIN. Did they sense that the value was there?

Customer Service 439

Customer Service Customer Experience Point of Sale Presentation 439

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. That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo).

Training 442

Training Uniforms Customer Service Leadership 442

Modern Restaurant Management

APRIL 15, 2024

Restaurant managers balance several responsibilities while taking care of staff and guest needs. However, it can sometimes take time to get customers to respond to surveys they're given. You can also consider other types of incentives besides gift cards that you could hand out to encourage more people to do the survey.

Management 490

Management Management Loyalty Program Social Media 490

Culinary Cues

MAY 12, 2022

Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. PLAN BETTER – TRAIN HARDER.

Pricing 442

Pricing Consumer Goods Training Customer Experience 442

Modern Restaurant Management

SEPTEMBER 22, 2020

There’s also the call-us-when-you-get-here model, where the order scoots out just in time to be dropped through a rear window or popped trunk. It was a convenience added to the playbook to assist customers with difficulty getting out of their car or to keep larger orders from blocking up a drive thru.

Kitchen Safety 590

Kitchen Safety Food Safety Customer Experience Food Order 590

Culinary Cues

MARCH 15, 2021

If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? A recipe that takes two pages of dialogue to explain how to braise a veal shank does not make a cook a master of braising. Make sure that it is clear and positive.

Education 587

Education Food Supply Training Communication 587

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 449

FOH BOH Food Safety Front of House 449

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. The gauntlet goes like this: In America, every year, cheesemongers gather at the Cheesemonger Invitational, which usually takes place in New York or San Francisco. I absorb all of that input and aggregate that into whatever comes out. Don’t do that,’” Johnson says. “I

Training 350

Training 2010 Consumer Goods Coaching 350

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design. Let your compassion and preparedness shine.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first.

Menu 482

Menu Seasonal Menu Front of House Café 482