Modern Restaurant Management

MARCH 22, 2021

Prior to COVID-19, many restaurant owners were challenged by food, beverage and labor costs. You can keep your servers and provide traditional table service. However, if you previously assigned servers five-to-six table sections, I recommend assigning them smaller, three-table sections upon reopening. Worried about tips?

Server 197

Server Presentation Training Pricing 197

Modern Restaurant Management

OCTOBER 25, 2023

To get through a long shift, chefs, managers, servers, hosts and waitstaff need to make wise decisions and take care of their health. The training teaches employees at every level how to recognize and respond to colleagues who may be experiencing a mental health or substance use challenge.

Front of House 188

Front of House Training Workshop Back of House 188

InnQuest

SEPTEMBER 5, 2023

Food and Beverage: Restaurants, bars and room service are vital revenue streams. Inventory here includes food, beverages, and kitchen equipment. Technology Infrastructure: Inventory includes computers, servers, point-of-sale systems and network equipment.

Guest Satisfaction 218

Guest Satisfaction Maintenance Pricing Book 218

Modern Restaurant Management

AUGUST 5, 2020

” Ervin Cohen & Jessup Launches Food, Beverage and Hospitality Practice. Ervin Cohen & Jessup launched a Food, Beverage and Hospitality practice to more efficiently advise industry-related clients to recover from the devastating financial and logistical impacts of the coronavirus pandemic and beyond.

Server 210

Server Marketing Bookkeeping Document 210

7 Shifts

JULY 5, 2024

For example, training your kitchen staff on portion control can reduce food waste, and teaching your servers to upsell high-margin items can boost sales. Let’s explore the seven main components of restaurant P&L statements.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

Modern Restaurant Management

DECEMBER 21, 2022

Technology aids this evolution in every way possible including: ordering kiosks, quick training apps, AI powered drive throughs and computers or robots cooking the food. As a result, an increased emphasis will be placed on journey mapping the entire guest experience and ensuring that value is added at every touchpoint.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

EATER

NOVEMBER 12, 2024

This year’s list of the country’s best new restaurants is the result of a collection of restaurant folk — including chefs, hosts, line cooks, and servers — who are doing exactly what they want to be doing, because hell, it’s now or never. Moles come topped with caviar, and a masa-based roux nods to the French sauces they’ve mastered at D.C.

Reservations 145

Reservations Training Server Presentation 145