Modern Restaurant Management

NOVEMBER 11, 2019

What’s Important to Travelers. SevenRooms released its “Checking In For F&B” report, which uncovered the most important things to today’s traveler when it comes to food and beverage at hotels. ” Building Loyalty.

Travel 297

Travel Food Hotels Loyalty Program 297

Modern Restaurant Management

DECEMBER 27, 2022

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? Train, practice, demonstrate, and reinforce, using tech tools to amplify training efforts and reinforce knowledge.

Food Safety 566

Food Safety Audits Food Supply Food 566

Culinary Cues

MARCH 10, 2025

Human Resource departments will ensure that every employee works within the parameters of expectations and scheduled reviews. [] LIKLINESS OF FORMAL TRAINING Finally, the most important factor in deciding where a cook wants to work should be the investment a property is willing to make in formal training.

Hotels 372

Hotels Fine Dining Seasonal Menu Healthcare 372

Culinary Cues

APRIL 14, 2025

When prepared tableside, the well-trained server or matre d would crush garlic between sister table forks, rub the interior of the bowl, use finesse to pour the right amount of olive oil, a coddled egg yolk, fresh lemon, salt and cracked pepper, and freshly grated parmigiana cheese. Food for thought.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

Goliath Consulting

JANUARY 6, 2023

Because of the change in employee demographics and relative inexperience, more restaurants are now moving away from traditional training. They are currently searching for new training systems that include different learning and portability modes. Training Trends in 2023. Data Training Systems. Offline Training Options.

Training 195

Training 2023 Employee Relations Travel 195

Culinary Cues

APRIL 10, 2025

At 62, I wondered if I had enough of a background to go off on my own and form a consulting firm, but I did and spent 12 years traveling the country working with restaurants, hotels, culinary schools, and commodity boards. Now, at 74 I am proud and again humbled to begin thinking of myself as an author.

Travel 350

Travel 2025 Blog Food Order 350

EATER

MAY 27, 2025

The travel venture, which officially launched in late 2024, is run by Elizabeth Minchilli, a longtime journalist-turned-food guide-turned TikTok star , and her daughters Emma and Sophie, the latter of whom is also a tour guide, author, and travel creator. Outside of food, creator-led group travel has been a growing niche.

Food 228

Food Travel 2023 Social Media 228

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 417

Training Coaching Uniforms Café 417

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. PLAN BETTER – TRAIN HARDER. Restaurants are essential to a full life.

Travel 539

Travel Back of House Customer Service Small Business 539

Modern Restaurant Management

JANUARY 24, 2025

Additionally, attending live demonstrations, industry trade shows, or EcoChef-certified training sessions can provide deeper insights. But by focusing resources on education, training, strategic equipment upgrades, and sustainable practices, kitchens can address these challenges, reduce waste, and save significant costs in the long run.

Sustainability 448

Sustainability Food Equipment Design 448

Culinary Cues

FEBRUARY 24, 2025

The story made me think about what I did for a living and my zest for cooking delicious food, traveling to special parts of the world, working and dining in great restaurants, learning from exceptional chefs, enjoying incredible wines from the hands of vintners, harvesters, and wine makers.

Back of House 386

Back of House Travel Government Education 386

Culinary Cues

MAY 12, 2025

Travel and experience what others have worked with for decades. Choose your oven wisely. Will it be gas, electric, wood-fired, or even coal? If wood what type of wood produces the best results? There is a need for excellence in everything from a $15 hamburger to a $200 (break the bank account) per person tasting menu.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

JUNE 19, 2025

Are you and your trading partners using integrated systems that boost transparency, so you can pinpoint exactly where potentially contaminated products have travelled? Train your team on these tech tools before you need them, so they’re onboarded before a stressful, hectic recall situation. Communication.

Management 221

Management Management Food Safety Food Supply 221

Culinary Cues

OCTOBER 14, 2024

Remember how risky it was to take those training wheels off your bike at the age of seven or eight? If you never took a chance, then you’d still be depending on those training wheels and look silly when tooling down the sidewalk. [] ARE YOU WILLING TO PAY YOUR DUES Patience is a virtue that too many people lack.

Coaching 415

Coaching Employee Relations Take-out Training 415

Culinary Cues

MAY 1, 2025

If you want a great meal from burgers to fine dining, then you must travel to [] COMPETITION BECOMES A NEIGHBORHOODS POSITION Culinary communities that thrive will always attract more great restaurants and enthusiastic chefs.

Fine Dining 352

Fine Dining Innovation Consumer Goods Customer Service 352

ChowNow

JUNE 12, 2025

Train your restaurant staff to mention LTOs to in-house guests, promote them across your social media channels, and feature them in your online ordering system so guests see the promo with enough time to plan and react. You can also train restaurant staff to mention popular pairings in person.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

Modern Restaurant Management

AUGUST 1, 2022

While in other industries it’s common to have a dedicated HR or recruiting team, in the restaurant business, general managers typically handle hiring and training as well, on their own. With travel resuming and restaurants booming again, staffing is critical. But their time is not unlimited. Recruiting is an art.

Recruiting 508

Recruiting Email Marketing Inventory Training 508

7 Shifts

OCTOBER 28, 2024

Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar. Train your staff to follow these portion control standards and regularly monitor their performance. Use pour spouts or jiggers to measure each drink accurately.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

OCTOBER 20, 2020

Managing high turnover , training new hires, and maintaining morale are known issues in food service. Proper break space and a place to study, train, or eat. Create new foods that are designed to travel. But in a ghost kitchen, employees are the customer. Without a dining room blocking the way, let there be light.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

JULY 1, 2020

This comprehensive solution includes hospital-grade disinfectants that are approved by the applicable regulatory authorities for use during the COVID-19 pandemic and a rigorous training program and auditing process. Check clean through periodic on-demand training, auditing and verification that procedures have been followed.

2020 450

2020 Travel Food Safety Consumer Goods 450

Culinary Cues

APRIL 7, 2025

PLAN BETTER TRAIN HARDER Work Hard and be Kind Dick Cattani Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Modern Restaurant Management

APRIL 4, 2025

That includes making sure they compensated properly and invest in their training to keep them learning and growing. Not only do I do this in Atlanta, I also like to travel to unique destinations and try new things. For instance, with my brunch concept, I traveled to nearly all 50 states and tried brunch items.

Social Media 221

Social Media Customer Service Customer Experience Influencer 221

Modern Restaurant Management

AUGUST 26, 2024

Opt for a Travel-Friendly Menu and Branded Packaging For successful food delivery, choose menu items that travel well and taste great when they arrive. Hiring delivery drivers as employees gives the restaurant more ability to train them. Branded packaging can further improve the customer experience.

Delivery 448

Delivery Online Ordering Mobile Ordering Customer Service 448

Goliath Consulting

JULY 8, 2020

With modified inventory procedures, increased communication and planning, and appropriate training, bar managers can rein in the uncertainty and provide their guests and staff with a consistent product. Training Training is the component that brings the tumultuous supply chain together. Start with the basics of operating a bar.

Supplies 392

Supplies Bar Management Management 392

Modern Restaurant Management

JULY 10, 2020

Train Employees to the Written Plan. Not only does management need to be familiar and trained to the plan, but it is imperative that all staff are trained and execute the plan. Documentation is key here noting training dates, times and attendance.

Food Safety 429

Food Safety Certification Employee Relations Restaurant Law 429

EATER

MARCH 25, 2025

As he travels the country eating at these restaurants, often accompanied by his wife Ronni and other family members, Lees built his own brand of family-run business. From training for a fight, to food that you have to buy, to training equipment, you pay for all of that. Ive always viewed myself as a small business.

Social Media 222

Social Media Small Business Front of House Point of Sale 222

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Look at every dishwasher as your next cook in training. It is your job to teach and train, to show some empathy, but be tough and have very high expectations of your cooks.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

APRIL 15, 2020

If you want to know something about a neighborhood- look to its restaurant scene. [] RESTAURANTS ARE THE SOUL OF THE TRAVEL INDUSTRY. As the world moves past the Coronavirus at some point – it will be the travel industry that defines how quickly the economy recovers. PLAN BETTER – TRAIN HARDER. We are in this together.

Travel 463

Travel Small Business Point of Sale Back of House 463

Modern Restaurant Management

FEBRUARY 23, 2021

In the good times, this looks like rigorous training, a dedication to time-honored processes, and a focus on building your culture. It was extremely expensive, but well worth the cost considering the value of our trained, knowledgeable teams. Get Better. ” Constant improvement was expected at all of his companies.

Leadership 450

Leadership 2002 Airlines 2001 450

Modern Restaurant Management

MARCH 31, 2021

If the process isn’t effortless and the employees personable and polite, processes and employee training should both be updated immediately. One winning strategy has been to develop branded, travel-size or single-use amenities that are offered on-premise or included in takeout or delivery orders.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Culinary Cues

FEBRUARY 5, 2025

Commissaries for some restaurant chains have reduced the need for kitchens and trained cooks in individual units and the drive-thru has influenced Detroit to view your car as a dining space with added cup holders and space for holding food. Where theres a will there is a way.

Fine Dining 242

Fine Dining Food Supply Customer Service Recruiting 242

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. PLAN BETTER – TRAIN HARDER.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Modern Restaurant Management

MARCH 13, 2025

“Our mission has always been to provide focused and sophisticated training that helps students find their culinary voice—their way of expressing their identity, taste and imagination through food—and prepares them for successful, long-term careers in the industry.

Education 251

Education 2000 Sustainability 2015 251

Culinary Cues

AUGUST 26, 2024

If you are anything like me, the anticipation of a really good restaurant experience is at the top of my list when traveling, or just taking a break from cooking at home. Alas, I’m sorry to say that disappointment is far too common, and satisfaction is rare. It really hurts me to say this. Let’s please look at what we are doing.

Dine-in 443

Dine-in Training Sports Seasonal Menu 443

Culinary Cues

FEBRUARY 18, 2025

Why not invest in training your baristas in the fine art of painting personal designs on the crema that encapsulates your espresso? PLAN BETTER TRAIN HARDER BE EXCEPTIONAL The one that uses single origin organic beans from a small plantation in Costa Rica beans that have been reviewed as extraordinary.

Fine Dining 238

Fine Dining Small Business Customer Experience Equipment 238

Restaurant Business

JUNE 23, 2025

It’s so easy to use, there’s no need to spend a lot of time training employees, something that’s also useful if you have a lot of turnover. In addition to saving you time, the iCareSystem AutoDose also saves money.

Leadership 203

Leadership Food Supply 2025 Kitchen Safety 203

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 520

Beverage Events Food Order Website Management 520