Modern Restaurant Management

JANUARY 27, 2022

The cost of running a traditional brick-and-mortar restaurant is high, and many restaurants are losing significant in-house dining business amid the ongoing pandemic. Food businesses should take a fresh look at some traditional kitchen challenges that may even be amplified in ghost kitchen settings: Be transparent. Audit differently.

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Modern Restaurant Management

JUNE 8, 2020

Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. However, it won’t be business as usual. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. We’re open.

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Sanitation Communication Download Document 202

Modern Restaurant Management

JUNE 15, 2020

Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. From a restaurant industry perspective, the mandated non-essential business closings were devastating.

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Modern Restaurant Management

MAY 7, 2020

Training new people is easier with shorter menus.” Silverware that is sanitized and sealed. Hand sanitizer located throughout the restaurant. Datz will also offer single-use menus and stylus pens sanitized in front of the guest prior to each use at Datz’s low-contact, point-of-sale tablet payment system.

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Modern Restaurant Management

SEPTEMBER 4, 2020

While the pandemic has greatly affected many businesses, In June, KaTom Restaurant Supply had the single greatest month in company history. First, the Kodak, Tennessee-based company found a supplier and both bottled and sold hand sanitizer — and gave back to the community by donating 100 gallons to local first responders.

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Modern Restaurant Management

OCTOBER 6, 2021

Fortunately, controlling the variables that can pose a risk to your business are within your grasp. If you’re looking for ways to reduce the risks to your operations, here are a few things operators are doing to protect their businesses. Increase Stickiness of Training Information. Monitor Pandemic Health and Sanitation.

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Scheduling Sanitation Training Document 199

Modern Restaurant Management

OCTOBER 15, 2021

Restaurants are feeling an unprecedented churn as they face staffing shortages, implement new SOPs, keep up with city, state, and national regulatory agencies and ever-evolving pandemic information – while also running their business and keeping everyone safe. Train and Empower Your Employees.

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Modern Restaurant Management

AUGUST 10, 2023

These results are probably because of improper chemical sanitizer use. This, in turn, could make food contact sanitizers ineffective because those (in)visible soils have the potential to inhibit or quench quaternary, chlorine, iodine or lactic acid sanitizing chemistries.

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Modern Restaurant Management

MARCH 10, 2020

In response to Coronavirus concerns: Danny Meyer tweeted that The Modern would be closed for a day and every inch sanitized after a guest tested positive for COVID-19, despite being told by the NYS Health Commissioner says no risk of transmission; “Team & guests come first,” the hospitality leader concluded.

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Modern Restaurant Management

OCTOBER 28, 2020

From customizable protective shields and partitions to hand sanitizing stations and tricks for taking an outdoor dining space to the next level (umbrellas and planters, anyone?), This has forced businesses and city officials to get creative , blocking off sidewalks and even closing down streets in order to create al fresco dining rooms.

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Modern Restaurant Management

APRIL 24, 2020

This is where commercial cleaning becomes a very important aspect of every business – especially restaurants. Lastly, know and understand the difference between “cleaning,” “sanitizing,” and “disinfecting” and what is the proper process to kill bacteria, germs, and potential virus strains.

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Sanitation Back of House Document Presentation 210

Modern Restaurant Management

JULY 10, 2020

Some of these precautions are normal for any business closed for an extended period, while others are directly related to COVID-19 – with local health departments setting new enhanced safety guidelines. Depending on the length of time a business has been closed, local health departments will focus on any imminent health hazards.

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Sanitation Training Scheduling Document 171

Modern Restaurant Management

SEPTEMBER 8, 2021

Hygiene and cleanliness often go hand in hand, but adoption and follow-through with measures like disinfection , handwashing , and hand sanitizer use within commercial facilities were not as consistent prior to the COVID-19 pandemic. Nearly 3 in 4 customers agree that it’s important for a business to offer touchless payment options.

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Modern Restaurant Management

APRIL 8, 2020

Just because dine-in business is on hold doesn’t mean your restaurant’s future has to be. Now is the time to get ahead and make sure you are equipped to adequately address what customers will likely be worried about most: restaurant cleanliness and sanitation. from the surface.

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Modern Restaurant Management

APRIL 27, 2020

The guidance focuses on food safety, cleaning and sanitizing, employee health monitoring and personal hygiene, and social distancing. Cleaning/sanitizing/disinfecting. It includes documents to assist in organizing and reopening dining rooms and businesses. Download the full guidance, here. Employee health.

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Modern Restaurant Management

JULY 22, 2020

We have all been dealing with the core problems COVID-19 has brought to us: increased cleaning and sanitizing processes, loss of customers, negotiations with landlords, and many more. Be understanding and calm while protecting your business. Assess the employee’s situation and mental state and act accordingly.

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Sanitation Training Information Presentation 209

Modern Restaurant Management

JUNE 6, 2023

Clean, sanitize and disinfect. Sanitizing is using a chemical agent to kill bacteria on surfaces. Train your staff. Require every staff members to participate in safety training and safe food handling practices, and make food safety a priority throughout the organization. Gain buy-in for the plan from the management team.

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Modern Restaurant Management

JUNE 7, 2021

Restaurants can start by placing hand sanitizer stations at the entrance and in all high traffic areas. Each station should be accompanied by signs to remind customers that “right now” is a perfect time to sanitize. As business increases, there will be new hires who are not familiar with these protocols. In the U.S.,

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Sanitation Training Communication Presentation 212

Modern Restaurant Management

NOVEMBER 2, 2023

In fact, she has experienced every aspect of the food industry: learning the ropes as a fry girl, managing restaurants, inspecting businesses for the health department, and educating and improving food safety for corporate brands, academia, and regulatory bodies. Training and education are imperative.

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Sanitation L&D Training Book 189

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

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7 Shifts

DECEMBER 18, 2023

But there are several different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews showing your business's health. These tools can help you start spending more time doing what you love and growing your business for the future.

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Modern Restaurant Management

APRIL 20, 2020

There’s a possibility that menu items may carry a lower price to entice business. The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. What are some of the things people are doing during this pandemic to maintain some levels of business?

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Modern Restaurant Management

OCTOBER 20, 2020

With the possibility that 20 percent of restaurants could permanently close due to the pandemic , owners are looking to an array of alternatives including heaters, blankets, and plastic domes to preserve their outdoor dining spaces and continue driving business year-round. Create a Training Program.

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Modern Restaurant Management

JUNE 17, 2020

As restaurants across the nation begin to reopen for business, there are many challenges that they will face for the first time. Business as usual is a thing of the past! Business Continuity is Key to Your Branding, But How do You Continue to Promote Your Brand When the Rules of Doing Business Have Changed So Drastically?

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Modern Restaurant Management

AUGUST 30, 2022

In my experience, when labor issues arise, training and education of the crew are the first things to suffer. It’s impossible to track training for all these employees as they come and go unless you have reliable systems. Make sure that your team is trained and that you have documentation to prove it.

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Regulatory Compliance Training Sanitation Document 178

Modern Restaurant Management

DECEMBER 22, 2020

In terms of operations, we enhanced our already stringent sanitation and safety protocols to comply with new government regulations, but ultimately, we needed to effectively and clearly communicate these changes externally to instill confidence in our customers. We created a ?live live update tracker?

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Modern Restaurant Management

JUNE 25, 2020

As always, check your state and local employment regulations for additional guidance as your restaurant opens for in-person business. Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. Promote Employee Reconditioning. Foster Good Hygiene.

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Training Communication Sanitation Document 218

Modern Restaurant Management

JUNE 15, 2020

While some states are allowing restaurants to resume business, others are delaying this process until later phases in their reopening plans. It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. In fact, U.S. Cleaning the Right Way.

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Modern Restaurant Management

JULY 29, 2020

Determining your own standards allows you to focus on specific data points, especially data points unique to your business. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. These could be simple health and safety metrics or they could incorporate your specific brand standards.

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Back of House Sanitation Communication Front of House 215

Modern Restaurant Management

NOVEMBER 18, 2019

From quick-service and fast casual restaurants tasked with accommodating busy holiday shoppers, to dining establishments on a mission to wow guests with an impressive holiday meal or catering order, many restaurants will experience a holiday rush this season. Keep sanitizer levels at the proper concentration per the product instructions.

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Modern Restaurant Management

JUNE 28, 2021

In my last article I talked about how busy our restaurants will be. Training, Training, Training … Making Current Staff and Managers Better. Because of COVID, customers notice everything related to sanitation. That was only a few weeks ago and we are now there. A totally avoidable disaster.

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Modern Restaurant Management

FEBRUARY 23, 2021

I grew up learning the business from the best restaurateur I know — my father, T.J. Throughout his career, which included owning and operating several more restaurant concepts and other service businesses, he spent decades leading his teams through many highs and lows. franchisees. Never Take Advantage of the Guest. Get Better.

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Modern Restaurant Management

DECEMBER 15, 2022

According to recent findings by the Bureau of Labor Statistics, inflation has affected restaurant businesses by increasing operating costs by as much as 11.7 Choosing the right supplier can make an owner’s life easier and free up the brain space to spend more time focusing on growing the business. percent this year alone.

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Modern Restaurant Management

NOVEMBER 25, 2020

Most restaurants and food businesses have done a great job adjusting to the new COVID-19 protocols. Their employees are washing their hands frequently and placing hand sanitizers around their establishment for employees and guests to use. Prioritize Training. and emergency personnel (e.g., with all contact information compiled.

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Training Communication Sanitation Information 221

Modern Restaurant Management

MAY 13, 2020

economy phases in its reopening, the nation’s restaurants face the same challenges they faced as it shut down: How do we do this in a way that allows us to minimize risk to our guests, our employees and our business? As food-contact surfaces, they’ll have to be washed, rinsed and sanitized afterwards. However, as the U.S.

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Training Scheduling Sanitation Accounting 206

Modern Restaurant Management

MAY 6, 2020

An important mindset to keep in place is that, despite businesses opening their doors once again, the current pandemic is not over. This poster must be displayed in all qualifying businesses. Safety Measures and Training. Regular meetings and trainings will be useful to get staff accustomed to any new rules.

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The Restaurant Times

JULY 2, 2020

Even though takeaway and delivery orders will be most preferred by the customers, dining out facilities will be able to bounce back only when they are able to instill confidence and trust in customers about the ways in which they plan to operate their business in the post Covid world.

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