Modern Restaurant Management

JANUARY 20, 2025

These chefs might know how to source the finest ingredients, but no one’s taught them how to negotiate the price of those ingredients or keep suppliers from quietly eating away at their profits. It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. Be wary of common tactics.

Operations 418

Operations Beverage Point of Sale Pricing 418

ChowNow

FEBRUARY 7, 2025

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. Train your staff to see it the same way, and when done right, it feels less like a sales tactic and more like great hospitality. Increase Your Restaurants Average Order Volume (AOV) 1.

Ordering 349

Ordering Online Ordering Loyalty Program Customer Experience 349

Culinary Cues

MARCH 10, 2025

How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.

Hotels 372

Hotels Fine Dining Seasonal Menu Healthcare 372

Modern Restaurant Management

JANUARY 8, 2025

Misconception 4: Sustainable Oils Are Always More Expensive Why It’s Made : Operators often equate sustainability with higher costs, influenced by the initial price tags of some sustainable products. How should operators be training their staff?

Management 423

Management Management Recycling Sustainability 423

Modern Restaurant Management

OCTOBER 17, 2024

It is consequentially more difficult for restaurant owners and operators to obtain comprehensive coverage at a fair price – let alone find policies with the specific coverages they need. Second, in the kitchen, training is a critical component of a safe workplace.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

7 Shifts

NOVEMBER 24, 2024

Aside from improving restaurant customer experience , market research also helps you make informed decisions about location, pricing, and marketing strategies. increase in average wholesale food prices compared to last year, you might want to update your pricing strategy. With the 4.5%

Marketing 370

Marketing Social Media SEO Customer Service 370

Culinary Cues

OCTOBER 23, 2024

From a strict business standpoint this statement seems reasonable, however at what personal price. “If A stake in the ground that insists you will only buy ingredients from local farmers and vendors may not be wise based on consistency, availability, price controls, quality and service.

Café 426

Café Pricing Hiring Blog 426

Modern Restaurant Management

FEBRUARY 24, 2025

We remain more committed than ever to supporting these vital businesses—the backbone of local economies and communities—by providing training and resources to build business resilience, as well as championing and spotlighting our industry across all our platforms.”

2024 251

2024 2023 2025 Loyalty Program 251

Modern Restaurant Management

NOVEMBER 20, 2024

To make progress in both areas in 2025, managers should focus on offering more in-depth training and elevating the employee experience. Even so, some restaurants are piloting alternative compensation models, like service charges or higher menu prices, to see if such models offset the elimination of tips and create more wage equity.

2025 474

2025 2024 Recruiting Employee Relations 474

EATER

APRIL 30, 2025

Here, Huang explains how business has changed since going brick-and-mortar and how hes kept prices low over the past five years. With price points and check averages under $20, it simply isnt enough money to cover the operating expenses in New York, so we needed to be more sustainable to a degree. We literally just raised prices by $1.

Serving 265

Serving Fine Dining 2025 Employee Relations 265

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies. Keep in mind that certain drinks can be priced higher due to their popularity or unique ingredients.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Culinary Cues

JANUARY 26, 2025

Putting aside the challenge of bird flu and the work and demands surrounding the care of animals, cost of feed, and process of harvesting and preparing eggs for market even at todays price this works out to around $.50 50 per egg. A dollar for a great source of protein on a plate is still a pretty good deal. this is the American Dream.

Food 446

Food Hotels Fine Dining Agriculture 446

Modern Restaurant Management

MAY 23, 2025

More worryingly, hackers can also abuse an online ordering or delivery platform’s integration to hack into a restaurant’s backend system, where they can steal customers’ and employees’ personal data, modify pricing, or deploy ransomware. Request proof of security certifications and compliance with industry regulations.

Online Ordering 282

Online Ordering POS Small Business Employee Relations 282

7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Culinary Cues

JANUARY 29, 2025

Whether for a price or as a gift from the heart like World Central Kitchen, cooking is essential and core to our existence as a society. This is not just an American thing (although we are, as a nation, very generous) it is a human being thing. We are trying to adjust to a new political structure in the U.S.,

Dine-in 309

Dine-in Blog Article Training 309

Modern Restaurant Management

FEBRUARY 17, 2025

Operators would see increased prices in their supply chain, resulting in rising costs to their guests as well. AI has the potential to revolutionize hiring processes, employee training, and even workforce scheduling, leading to more efficient operations and improved guest services. AI is also boosting staff productivity.

Loyalty Program 221

Loyalty Program Mobile Ordering Customer Experience Customer Service 221

EATER

MAY 14, 2025

As a result of their rising popularity, the price of these oceanic creatures has also risen. And while some may chalk these sometimes eye-popping prices up to historic inflation or price-gouging on the behalf of restaurants or their suppliers, the factors that go into oyster pricing are actually much more complicated than that.

Pricing 277

Pricing Equipment Consumer Goods Bar 277

EATER

OCTOBER 21, 2024

Goldman says that though employees are trained to speak on the environmental benefits of plant-based eating, “it’s not as embedded in our cashier training or our interactions with consumers, because we really are focused on positive guest experience.” The environmental mission can come later. “We We had been at $2.50

Sustainability 326

Sustainability Sourcing Consumer Goods Compost 326

Culinary Cues

APRIL 7, 2025

The full package of compensation and support will be the price of admission and the key to attracting and retaining the next generation. This model will help to create sense of ownership and establish a significant way of retaining good people.

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Culinary Cues

MAY 12, 2025

Wine lists that resemble an encyclopedia of the wine making craft are just the price of admission. The price they pay is a lack of balance in their lives, relentless stress, and always concerns about when their star will lose its shine. Its an incredibly difficult life, one that only a few have been able to master.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

APRIL 9, 2025

Maintaining brand consistency : It is essential to ensure that franchisees adhere to operational systems and complete training programs to avoid inconsistencies across the brand. In a franchise system, you can also leverage better pricing as part of the whole system compared to operating a single location.

Franchise 221

Franchise Franchising Loyalty Program Training 221

Modern Restaurant Management

SEPTEMBER 7, 2022

Menu engineering, particularly for enterprise restaurant brands, has to take into account myriad details, from supplier pricing in different regions to regional menu item preferences to rapidly changing food costs.However, menu engineering doesn’t have to be a task you dread. Reinforce Employee Training.

Menu 491

Menu Management Management Waste 491

Modern Restaurant Management

JUNE 25, 2025

Between their training and from other similar clients, they should have the confidence to answer your coverage questions. Ensuring your staff are properly trained, certified, licensed and able to be covered by the appropriate insurance is essential to keeping your customers safe and protecting your business from costly fines.

Insurance 221

Insurance Restaurant Law Outdoor Catering 221

Modern Restaurant Management

APRIL 27, 2020

. “By combining this guidance with a restaurant’s existing policies gleaned from the FDA Food Code, ServSafe training, and recommendations from local health officials, they can help secure a safe opening,” said Sherman Brown, executive vice president, training and certification.

Food Safety 578

Food Safety Document Guest Recovery Download 578

Culinary Cues

FEBRUARY 5, 2025

Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). Many are once again viewing restaurants as a luxury they can do without versus a necessary part of American culture and a convenience for families with multiple wage earners and impossible schedules.

Fine Dining 242

Fine Dining Food Supply Customer Service Recruiting 242

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. With prices skyrocketing, restaurants should focus on eliminating food waste. Train continuously. New employees get trained on safety and quality protocols as part of their onboarding.

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

OCTOBER 28, 2022

2 – Give Employees Training and Education Opportunities. During the Great Resignation, many restaurant workers cited lack of career growth or training as one of the top reasons for leaving the industry. 3 – Foster Better Communication. Open and transparent communication is a hallmark of great leadership.

Leadership 472

Leadership Loyalty Program Communication Training 472

Modern Restaurant Management

AUGUST 28, 2024

How important is continual training? To maintain consistency across stores, brands should implement the following best practices: Robust Onboarding Training Program : Develop a comprehensive onboarding process that includes detailed training on brand standards, guidelines, voice, tone, and standard operating procedures.

Social Media 442

Social Media Loyalty Program Customer Service Customer Experience 442

Modern Restaurant Management

SEPTEMBER 19, 2022

To offer operators more support than before, we introduced new technology, prioritized omnichannel strategies, implemented a more personalized training and operations system, and adjusted our franchisee support. Building hands-on real estate committee to advise operators and help select the best location at the best price.

Back of House 529

Back of House Training Customer Experience Franchise 529

Modern Restaurant Management

JUNE 27, 2025

A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. percent menu-price inflation rate. Customers can become more critical of the quality of products and services when prices increase.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

APRIL 29, 2021

.” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. ” One way to do so: increase menu prices.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

DECEMBER 27, 2022

Inflation is causing food prices – and food insecurity – to soar. . Train Differently (and Better) than Ever Before. Historically, food businesses trained employees by explaining how things should be done. But what if you thought about training differently? million tons of grain. Improve and Embrace the Hybrid Model.

Food Safety 566

Food Safety Audits Food Supply Food 566

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Modern Restaurant Management

MARCH 17, 2025

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products. Having many team members mean there are many salaries being paid and those salaries are accounted for in the service price.

Food Supply 221

Food Supply Back of House Customer Service Small Business 221

Culinary Cues

OCTOBER 27, 2023

A restaurant centric operation relies on analytics, competitor analysis, surveys, budgeting, price comparisons, and knowledge of what the marketplace is comfortable with. They look for consistent, personalized quality commitments, a “yes” attitude when special requests are made, dependability, and a pricing that makes sense.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

FEBRUARY 18, 2025

It makes no difference the type of restaurant or your price point exceptional can be found in everything from a hot dog to caviar it is an over-riding attitude and a level of commitment to being great at what you do. PLAN BETTER TRAIN HARDER BE EXCEPTIONAL Your choice, your decision, your reputation.

Fine Dining 238

Fine Dining Small Business Customer Experience Equipment 238

Modern Restaurant Management

AUGUST 10, 2022

Food prices are soaring amidst supply chain disruptions, increasing labor costs, and processing plant shutdowns. Poultry prices are up 15 percent to 18 percent ; the cost of eggs has risen 73 percent. The food service industry is scrambling to keep up with these new costs, pushing the price of a restaurant meal to a 40-year high.

Online Ordering 470

Online Ordering Customer Experience Customer Service Mobile Ordering 470