Modern Restaurant Management

MARCH 24, 2023

Training your staff in best practices for serving gluten-free dishes is one of the best proactive measures you can take to avoid such conflicts, as well as to demonstrate your commitment to ensuring the safety of gluten-free diners. In terms of training format, the possibilities are virtually endless.

Training 449

Training Front of House Kitchen Safety Allergens 449

Culinary Cues

DECEMBER 16, 2024

Fifteen minutes early is not just being present its being ready to make a difference. [] IF YOU CAN LEAN YOU CAN CLEAN Yes, time is money, and the original intent of this often-used statement may relate to the cost of labor, but most importantly it relates to how you approach life. When team exists, then trust is present.

Employee Relations 410

Employee Relations Presentation Small Business Recruiting 410

Culinary Cues

JANUARY 13, 2025

The chef may have developed the dish and given it that first charge of life, but that work of art on the plate was the collective effort of great purchasing, solid prep work during the day, and accomplished line cooks who are able to consistently prepare and present superb food while juggling multiple orders at once.

Coaching 442

Coaching Sports Presentation Seasonal Menu 442

Modern Restaurant Management

MARCH 25, 2025

Most will flounder without mentorship, training, and structured support. Many restaurants invest heavily in GM training but fail to continue development after MUL promotion. If an MUL has to be physically present in every store for things to run smoothly, they are falling short in their responsibility to develop capable GMs.

Coaching 322

Coaching Leadership Training Management 322

Modern Restaurant Management

DECEMBER 26, 2024

Without greater cybersecurity education and deepfake awareness training , it will be increasingly difficult for on-the-ground employees to tell fraud from fact—and they’ll need to. But this isn’t the only way hackers can take advantage of the supply chain to target restaurants.

2025 558

2025 Point of Sale Food Supply 2024 558

Modern Restaurant Management

JANUARY 21, 2025

This presents an opportunity to verify recipe accuracy and identify potential cost-saving adjustments. Regularly train staff on safe egg handling procedures. What are the best practices for dealing with food costs for recipes when necessary items are fluctuating in price?

Food Safety 398

Food Safety Food Pricing Communication 398

Modern Restaurant Management

OCTOBER 17, 2024

Doing so can help restaurant owners and operators present their business in the best light to insurers, while protecting their business from insurance claims, business interruption or even costly litigation. Second, in the kitchen, training is a critical component of a safe workplace.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

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

APRIL 28, 2025

” 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. The employee was terminated on [date] for violating this policy. See attached write-up from [manager name].”

Document 340

Document Coaching Audits Training 340

Modern Restaurant Management

NOVEMBER 14, 2024

While stringent cleaning protocols are in place, the constant flow of patrons presents a unique challenge for maintaining a sanitary environment. This includes frequent cleaning of high-touch surfaces (as mentioned earlier), using effective disinfectants, and training staff on proper hygiene practices.

Equipment 419

Equipment Presentation Training Technology 419

Culinary Cues

NOVEMBER 22, 2024

The rich umami smell of steaks, chops, and roasts as they caramelize on the grill or in the oven, releasing a richness that turns on the desire that surrounds eating, and of course, the always present smell of fresh coffee, the intoxicating elixir that keeps cooks’ energy levels up and provides that comfortable boost when needed.

Food 414

Food Front of House Back of House Point of Sale 414

Modern Restaurant Management

JUNE 6, 2025

However, by spearheading innovative programs to retain some of the experienced workers retiring from the labor pool they can improve the training, recruitment, and retention of young workers. Demographic shifts are reshaping the workforce, of the present and of the future, and the restaurant industry is on the front lines.

Recruiting 221

Recruiting Front of House Back of House Training 221

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.

Front of House 433

Front of House Back of House Sourcing Travel 433

Modern Restaurant Management

JANUARY 2, 2025

This automated approach ensures customers are presented with premium options at the right moment, without relying on staff to remember to offer them. This not only ensures consistency across locations but also simplifies in-store operations and training.

2025 251

2025 Online Ordering Franchise Franchising 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. Chefs tell those stories each time a plate is slide down the pass and presented to a guest. As examples, any restaurant can, and so many do, offer Caesar Salad as a menu staple. Food for thought.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

Modern Restaurant Management

MAY 9, 2025

But one thing I’ve learned is that every challenge presents an opportunity to improve. Developing system-wide training programs and blended learning courses helped teams adopt new technology smoothly, making the transition more effective. It’s been a constant part of my journey for as long as I can remember.

Leadership 251

Leadership Innovation Technology 2024 251

EATER

APRIL 30, 2025

This send is the first of a four-part series on restaurant growth, presented by Square. Maintaining threads to my fine dining training is to remind people, to some degree, that this is a different kind of operation. Organize all your orders dine-in, online, and third-party and fulfill them in a flash, right from your POS.

Serving 283

Serving 2025 Fine Dining Employee Relations 283

Modern Restaurant Management

MAY 30, 2025

This can present serious issues for a business. One key way to do this is to train your customer service team to really listen. Here are a few key things: Avoid creating content or brand messaging that presents your business as something that feels overly polished or something it's not.

Customer Experience 251

Customer Experience Customer Service Social Media Email Marketing 251

Culinary Cues

MAY 5, 2021

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 473

Hotels Employee Relations Coaching Training 473

Culinary Cues

FEBRUARY 5, 2025

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. Theres plenty of fear and loathing going on in the restaurant business.

Fine Dining 242

Fine Dining Food Supply Customer Service Recruiting 242

Modern Restaurant Management

AUGUST 20, 2024

"Our entire F&B team spent several months inputting recipes, testing, and training the system. shows the presentation of the dishes and the programme writes the training manuals for the kitchen staff. In doing so, the chain can ensure that a sandwich in Leuven and New York are prepared and presented the same. "This

Front of House 449

Front of House Restaurant Law Technology Presentation 449

Modern Restaurant Management

NOVEMBER 13, 2023

" I give a lot of keynote presentations to restaurant brands, and most of them are franchises. And I do occasionally get admonishments like the one above before my presentations.) Franchisors Will Have to Provide More Management Training It won’t be enough to teach franchisees the operation. The franchisees are.

Franchise 520

Franchise Franchising Employee Relations Restaurant Law 520

Culinary Cues

MAY 12, 2025

Approach the sandwich as a professional chef approaches the presentation of a fine dining meal just without the pretention and costly trimmings that fine dining requires. [] PIZZA: Ahhhone of Americas and the worlds top menu items. This was, after all, a peasant food, but now is in a class all to its own from utility to high cuisine.

Fine Dining 348

Fine Dining Seasonal Menu Front of House Customer Experience 348

Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

MARCH 31, 2025

Think about how you feel each time you present a gift to another, congratulate them for the work they do, or thank them for just being who they are. Accomplish something in the moment wash a window, sweep the steps, polish the railing, check your spelling, work on your penmanship, water your plants. Make more music.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? Can others depend on you to keep a level head? [] HAVE YOU EVER BUILT A BUDGET AND MANAGED IT EVERY DAY: Ah, yes, we love to cook and present beautiful plates of food. You are good at that, after all you have been cooking for 15years.

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

MAY 13, 2023

Want to learn about cold charcuterie, more about a full array of cheese, platter design and presentations, making centerpieces, buffet set-up, cold sauces and dressings, marination, and fermentation, etc.? Then the choice to work in hotels, resorts, and clubs is your best option. But through their network of like properties.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Goliath Consulting

APRIL 5, 2025

Attentive and Personalized Service Train your team to read guest cuessome diners appreciate detailed menu descriptions, while others prefer a straightforward, efficient experience. High-Quality Food and Presentation Delivering dishes that match or exceed customer expectations is critical.

Customer Experience 195

Customer Experience Email Marketing Customer Service Mobile Ordering 195

Culinary Cues

FEBRUARY 27, 2025

.” Jack Welch Welch, the visionary past CEO of General Electric points to the most important role of a leader (chef, manager, restaurant owner) which is to develop their staff, to mentor them, to teach and train, and feed their passion until they match or even surpass your own abilities. This is the sign of true leadership.

Consumer Goods 290

Consumer Goods Presentation Leadership Dine-in 290

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. So, why wait?

Communication 471

Communication Franchise Franchising Leadership 471

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. Perhaps the test that best encapsulates just what it is a cheesemonger does is the five-minute presentation contestants must give on a cheese of their choice. They’re meeting with a team of coaches to finesse their routines. I’m always learning and trying to refine things.”

Training 351

Training 2010 Consumer Goods 2013 351

Modern Restaurant Management

APRIL 29, 2025

From the quality and friendliness of the service, to the speed and presentation of the dishes, these insights highlight areas that may need improvement. Through regular, unannounced visits, mystery diners assess operations and identify areas where additional training or support may be necessary.

Franchise 282

Franchise Franchising Uniforms Dine-in 282

Modern Restaurant Management

JUNE 25, 2020

Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees. Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. Foster Good Hygiene.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

The Rail

MAY 30, 2025

What you offer and how you present it count, whether it's plant-forward cuisine, fusion cuisine, or interactive dining arrangements. Lease agreements in 2025 present further difficulties flexibility, rent escalation provisions, and zoning rules now demand close examination.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

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

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 Customer Service Uniforms Leadership 442

Modern Restaurant Management

MAY 14, 2025

However, the restaurant industry can present significant safety hazards for employees. Implement Proper Lifting Techniques Training for Restaurant Staff Restaurant staff frequently handle heavy items like ingredient boxes and beverage kegs. Invest in thorough training on proper lifting techniques.

Kitchen Safety 221

Kitchen Safety Food Safety Equipment Training 221