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

Modern Restaurant Management

FEBRUARY 21, 2025

FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. Resources and training materials are available to make this process easier and ensure everyone is aligned.

Food Safety 524

Food Safety Management Management Kitchen Safety 524

Modern Restaurant Management

MARCH 5, 2024

As the focus for restaurants continues to center on growing and staffing up, safety training can sometimes get lost in the mix or ratcheted down to cover only topics related to compliance with regulations. Safety training is key to helping restaurants reduce risk exposure associated with foodborne illnesses and occupational injuries.

Training 419

Training Food Safety Employee Relations Insurance 419

Modern Restaurant Management

DECEMBER 26, 2024

To counteract this, businesses should invest in training programs that emphasize leadership development and workplace harmony. Additionally, anti-violence initiatives and de-escalation training are becoming critical, given the prevalence of workplace aggression. Flexibility has become a key driver of job satisfaction.

2025 418

2025 Management Management Insurance 418

Modern Restaurant Management

DECEMBER 5, 2024

During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes. Seasonal and specialty cocktail glasses that make signature drinks stand out.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

APRIL 16, 2025

A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. We train the staff through a combination of practical and technical training. The multi-course experience is served at a 10-seat counter with two seatings per evening.

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

Modern Restaurant Management

APRIL 3, 2025

I thought the mixture of customer service, catering, and serving up great food would fit me and my family well, so I decided to move forward. It shows my team and our guests that I care about my little sandwich shop, and I plan on being here to serve them fresh and yummy food with a smile for a long time to come.

Presentation 450

Presentation Franchise Franchising Online Ordering 450

Modern Restaurant Management

OCTOBER 17, 2024

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. Safety training should take place upon hire for all new employees, but that should not be a one-time event.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

Modern Restaurant Management

APRIL 9, 2025

If handled improperly, these time-intensive tasks can tie managers up for hours each shift, keeping them from the most business-critical (and most personally fulfilling) parts of their jobs, such as training employees and connecting with guests. AI-powered scheduling also assists in other compliance areas like food safety.

Restaurant Law 282

Restaurant Law Employee Relations Food Safety Training 282

Modern Restaurant Management

NOVEMBER 19, 2024

Considering these changes, it’s critical for restaurants to meet their diners where they are and adapt to serve their evolving customer base. If you see me at your restaurant dining solo, don’t hesitate to offer me your most adventurous or new menu options – especially those smaller plates!

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Modern Restaurant Management

NOVEMBER 20, 2024

Quick-serve restaurants (QSRs) experienced four-percent growth over the past year, which helped to offset the declines seen in full-service dining. To make progress in both areas in 2025, managers should focus on offering more in-depth training and elevating the employee experience.

2025 474

2025 2024 Recruiting Employee Relations 474

Modern Restaurant Management

JANUARY 30, 2025

By combining storytelling, community involvement, and a purpose-driven mission, we create campaigns that leave a lasting impact while driving meaningful results for our clients and the communities they serve. This balance is key to our success and our ability to provide exceptional guidance to the brands we serve.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

NOVEMBER 20, 2024

Temperature logs and cleaning checklists serve an important documentation purpose, but they can't detect active contamination in real-time. Looking at infection patterns across commercial kitchens, what have you learned about the relationship between employee training, automated monitoring, and outbreak prevention?

Food Safety 419

Food Safety Kitchen Safety Food Food Supply 419

Modern Restaurant Management

JANUARY 9, 2025

With electricity costs averaging 16 cents per kWh in the United States, they serve as a formidable solution in intermittent applications, such as outdoor winter patios, where convenience outweighs long-term infrastructure costs. Proper placement is key to maximizing heater performance, whether wall-mounted for compact areas.

Outdoor 386

Outdoor Brewery Seating Small Business 386

Modern Restaurant Management

FEBRUARY 18, 2025

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. While rewarding at times, it often feels like a never stopping freight train of challenges that only you can overcome. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.

Social Media 432

Social Media Book Back of House Take-out 432

EATER

NOVEMBER 12, 2024

Courtesy of the Lactation Network The Lactation Network’s new program will offer training to restaurant staff across the nation Restaurants are, famously, for eating. It was especially ironic considering that this controversy centered around a place where food is served, and that breastfeeding infants are simply trying to eat.

Restaurant Law 332

Restaurant Law Education Food Supply Dine-in 332

Culinary Cues

JANUARY 13, 2025

All this would be for naught if the service staff was uninformed and lacked the knowledge and polish to present the food properly on a plate that was meticulously cleaned by a dishwasher and complemented by a perfectly chosen, stored, and served glass of wine from the bar. A collective effort MVT (most valuable team), not MVP.

Coaching 442

Coaching Sports Presentation Seasonal Menu 442

Culinary Cues

OCTOBER 23, 2024

It may be the desire to serve or respect for family members who did the same at some point in time. PLAN BETTER – TRAIN HARDER Compromise is a good thing; it helps the world go round. We cook as we do for a variety of reasons. We might cook because we are creative by nature and need an effective outlet for this.

Café 426

Café Pricing Hiring Blog 426

7 Shifts

NOVEMBER 24, 2024

However, the systematic gathering and analysis of data serves to lay a solid foundation for your business. Use clear and straightforward questions that customers can answer quickly, such as “Was our food served hot and fresh?” Train your servers to strike up friendly conversations and report back interesting insights.

Marketing 370

Marketing Social Media SEO Customer Service 370

Modern Restaurant Management

JUNE 13, 2025

We’re actively working on improving the training, resources, and toolkit available to Change Makers to set them up for success. In many ways, the Change Maker serves as an extension of our management team support system, similar to a supervisor or a future manager. At Snooze, an A.M. Photos courtesy of Snooze A.M.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Modern Restaurant Management

NOVEMBER 1, 2024

Plan and prepare with training partners. This recall demonstrates the importance of working across the supply chain – from the farm that supplied the implicated onions to the restaurants that served them. Managing recalls properly starts before an outbreak.

Supplies 419

Supplies Food Supply Point of Sale Communication 419

Modern Restaurant Management

JUNE 25, 2025

You also need to be aware that if your agent can’t elaborate on the specific types of coverage you could need, you may be better served by an agent with restaurant industry knowledge. Between their training and from other similar clients, they should have the confidence to answer your coverage questions.

Insurance 221

Insurance Restaurant Law Outdoor Catering 221

Culinary Cues

NOVEMBER 10, 2024

These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Many of these establishments like the Union Oyster House and the Green Dragon Tavern in Boston served as headquarters for planning the American Revolution.

Front of House 433

Front of House Back of House Sourcing Travel 433

Modern Restaurant Management

JANUARY 2, 2025

From garlic-butter crust options to artisanal oils, offering “good, better, best” options allows pizzerias to serve budget-conscious customers while catering to those willing to splurge for higher quality. This not only ensures consistency across locations but also simplifies in-store operations and training.

2025 251

2025 Online Ordering Franchise Franchising 251

Modern Restaurant Management

FEBRUARY 24, 2025

Requiring a small deposit for reservations serves as an effective deterrent against no-shows while ensuring partial revenue in case guests fail to arrive. Digital waitlists also provide valuable data on demand patterns, helping restaurants optimise their seating strategies over time.

Book 385

Book Reservations Communication Customer Experience 385

Modern Restaurant Management

MARCH 1, 2022

Empowering Employees with the Right Tools and Training. By providing training focused on life skills that extend beyond the restaurant environment, such as communication, goal setting, and leadership, this demonstrates holistic investment in the workforce. Restaurant people are “people-people.”

Front of House 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

OCTOBER 19, 2021

As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. Here I will walk through actionable tips to help you train employees and understand the basics of liquor licensing as your restaurant bounces back: Renewing Your Liquor License. ID, Please?

License 539

License Point of Sale Employee Relations Restaurant Law 539

7 Shifts

OCTOBER 28, 2024

The average profit margin for bars typically ranges between 10-15% , but this can vary depending on the type of bar you run, the location, and the types of drinks you serve. For instance, a pub that serves both food and alcohol may have lower profit margins compared to a bar that only serves drinks because the cost of food is higher.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

JANUARY 24, 2025

” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. It’s no wonder so many establishments fail each year.

Sustainability 448

Sustainability Food Equipment Design 448

Goliath Consulting

APRIL 18, 2025

Hiring for personality, providing empathy-based training, and empowering staff to go the extra mile all contribute to a strong hospitality culture. Its not just about how well you serve, but how well you care. Creating a Culture of Hospitality Hospitality starts from the top down.

Hospitality 221

Hospitality Email Marketing Mobile Ordering Customer Service 221

Modern Restaurant Management

DECEMBER 27, 2022

Making a mistake – like serving a turkey burger instead of a veggie burger to a vegetarian guest – might not seem like a huge deal, but every error comes with a cost. Train Differently (and Better) than Ever Before. Historically, food businesses trained employees by explaining how things should be done. Enhance Brand Protection.

Food Safety 566

Food Safety Audits Food Supply Food 566

Goliath Consulting

JUNE 8, 2025

Train staff on best practices for rotating and cooling ingredients quickly to stay compliant with food safety guidelines. A summer-ready kitchen runs smoother, serves faster, and keeps both staff and guests coming back. Adding extra fans or heat shields can also help reduce temperature stress on your team.

Kitchen Safety 243

Kitchen Safety Seasonal Menu Food Safety Equipment 243

Culinary Cues

JANUARY 26, 2025

If you enjoy dining out, its time you gave some thought to what it takes to prepare and serve those items that give you pleasure on the plate. What would the price of your center of plate proteins be if we didnt have migrant workers who do the work, eternally grateful for the opportunity to earn a paycheck. this is the American Dream.

Food 446

Food Hotels Fine Dining Agriculture 446

Modern Restaurant Management

APRIL 29, 2025

Creating an exceptional guest experience goes beyond just serving great food; it’s about delivering an overall memorable visit — from the food and ambiance to the exceptional and friendly service. The Path to Success Ultimately, mystery diners serve as an essential tool for continuous improvement in the restaurant industry.

Franchise 282

Franchise Franchising Uniforms Dine-in 282

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. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 442

Training Customer Service Uniforms Leadership 442

Modern Restaurant Management

DECEMBER 23, 2021

Make sure your bartenders know when to stop serving patrons. We are not serving you anymore. ” Instruct your bartenders to not serve the patron anymore. This can dramatically impact the bottom line for bar owners, which is why conflict resolution training is critical for bar owners and staff. Don’t negotiate.

Insurance 531

Insurance Restaurant Law Point of Sale Training 531

Modern Restaurant Management

AUGUST 15, 2024

These expenses include money spent on recruiting, hiring, and training new staff, and lost productivity. Train Employees Training increases service speed and instills multitasking skills in employees, maximizing productivity without needing to hire additional staff. percent compared to other industries’ rate of 4.9

Loyalty Program 448

Loyalty Program Hiring Point of Sale Recruiting 448