Modern Restaurant Management

OCTOBER 20, 2020

Given how different this year’s winter dining experience will be, restaurants will need to train staff to execute a turnkey dining experience in yet another “new normal.” With the right combination of technology and training, you can set your staff up for success in the next phase of COVID-19 dining.

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Modern Restaurant Management

JUNE 25, 2020

Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees. Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. Foster Good Hygiene.

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Training Communication Sanitation Document 218

Modern Restaurant Management

DECEMBER 7, 2021

However, the uncertainty and desperate regulatory environments at the state and national level present seemingly relentless headwinds. Particularly for HR operations, removing administrative burdens and enabling HR professionals in your organization to focus on culture, training, and hiring will significantly increase the odds of success.

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Presentation Market Forecasting Sanitation Scheduling 197

Modern Restaurant Management

MAY 19, 2020

Disposable plates and utensils probably don’t fit in a fine dining restaurant, but silverware delivered only with the food, or wrapped in sanitized napkins and sealed with a small paper band could be appropriate. Train your staff to communicate effectively and to smile with their eyes. (It’s It’s a skill!).

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Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. For food contact surfaces, you can instruct employees to use a disinfectant cleaner for added assurance, but they must rinse the surface afterwards and then apply a no-rinse sanitizer. Cleaning the Right Way.

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Modern Restaurant Management

OCTOBER 19, 2020

Masks, hand sanitizer, social distancing, non-contact service, and other CDC recommendations are being followed in addition to the food safety protocols already in place. Remember: when employees feel engaged and valued, they’re more likely to “buy in” to the ideas presented. Use the Right Digital Tools.

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Modern Restaurant Management

JANUARY 7, 2020

Proper training is a necessary expense and it's important to remember that training is a never-ending cycle. Staff needs to be continually reminded of all essential training to set a clear expectation for all employees. Safety and Sanitation. This is not the proper place for full training. Immediate concerns.

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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. Discreetly branded disposable masks could also be worn by employees and presented to on-premise patrons who forget theirs.

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Modern Restaurant Management

SEPTEMBER 3, 2020

As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome. Provide disposable or touchless “digital” menus to patrons.

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7 Shifts

JULY 29, 2020

It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely? How to adjust new hire training during COVID-19 You should aim to complete as much new staff training remotely as possible. What PPE will you provide?

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Modern Restaurant Management

JULY 30, 2020

Will new jobs emerge that hadn’t been thought of before—like a sanitization specialist, or someone responsible for managing a line into the restaurant? There is a new normal in the restaurant space, and we are all trying to figure out exactly what that means. Will servers come back to the same role they left?

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Sanitation Training Document Server 188

Service that Sells

JULY 25, 2022

If you don’t present a positive image to your employees and guests, how can you expect your employees to respect and follow you? By the time your crew arrives, have complete, accurate prep sheets prepared as well as towels, knives, sanitizer, and cutting boards ready to go. Dress Impeccably. Better yet, be early. Check it out!

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Training Sanitation Special Events Blog 52

Synergy Suite

JANUARY 21, 2023

In this article, we’ll discuss all the major questions surrounding food safety training for restaurant employees, so you can have a proper and complete food safety training program in your food business. What is Food Safety Training? Why is Food Safety Training Important?

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Training Presentation Document Information 52

Modern Restaurant Management

JULY 30, 2020

Will new jobs emerge that hadn’t been thought of before—like a sanitization specialist, or someone responsible for managing a line into the restaurant? There is a new normal in the restaurant space, and we are all trying to figure out exactly what that means. Will servers come back to the same role they left?

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Sanitation Training Document Server 162

Synergy Suite

JANUARY 18, 2023

Well-trained prep and line cooks are as much a part of a consistent and enjoyable customer experience as your customer-facing employees, and so proper line and prep cook training is vital for your restaurant business. Then you can adapt your restaurant training manual to match. Prep Cooks vs. Line Cooks: What’s the Difference?

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Training Sanitation Communication Blog 52

Modern Restaurant Management

MARCH 16, 2020

Uber Eats has also begun a user campaign to drive awareness of “contactless” delivery, provided CDC guidance to restaurants to ensure all delivery orders are properly sealed in tamper-evident packaging, and is working to provide delivery people with sanitization materials in the most impacted markets.

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Modern Restaurant Management

JUNE 24, 2020

Visa is expanding its partnership with IFundWomen providing grants and digital training to U.S.-based These include sanitation procedures, mask-wearing guidelines, social distancing policies, and more. Modern Hand Sanitizing Stands. In the U.S., based Black women-owned small businesses. " Qwick's Business Recovery Rate.

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Synergy Suite

JANUARY 17, 2023

They keep the dining areas and bathrooms clean and tidy and presentable. Because they have so much responsibility, the training of front-line crew members is a vital component for every quick-service and fast casual restaurant. What is the Role of the Front-Line Crew Member?

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Training Customer Service Communication Sanitation 52

Modern Restaurant Management

DECEMBER 28, 2020

Through better employee training in 2021, brands can make sure their five-star app isn’t ruined by a disjointed in-person experience. With safety being top of mind, venues will start offering optional safety packages at an additional fee – think PPE, deep cleaning and sanitizing stations.

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Modern Restaurant Management

MARCH 10, 2021

This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. For example, you might remind your BOH routine responsibilities like sanitation or other prep work. Recipe viewers show staff the proper way to prep orders.

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Back of House Front of House Information Reservations 189

The Restaurant Times

JULY 5, 2020

Not only must the staff be trained to follow the new safety guidelines, but restaurants must also be mindful of various customer touchpoints that may present risks. A reduced menu will make life easier for your staff and help them focus on maintaining proper sanitation and serving the customers in a hygienic environment. .

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The Restaurant Times

JUNE 26, 2021

This article will present you with the things you should keep in mind when restarting your restaurant business. . Train Your Crew As Per The ‘New Normal’ And Safeguard Them. As you train your staff, it is essential to make them aware of the ‘new normal’ and how the restaurant operations have changed.

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Sanitation Training POS Systems Marketing 84

7 Shifts

MARCH 16, 2022

Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities. Provide Ongoing Career Development or Training. Another key strategy is talent management. Compensate with Bonuses and Raises.

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The Restaurant Times

OCTOBER 30, 2020

Investing in proper tools and equipment saves time by reducing the complexity of the job, streamlines staff training, and makes inventory management simpler. Therefore, restaurant operators must have the right procedures in place to properly clean and sanitize these tools regularly. Food Safety Training .

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Sanitation Training Scheduling Presentation 52

Modern Restaurant Management

DECEMBER 17, 2020

Considering that restaurant food sentiment is improving among guests, an opportunity is presented to explore their favorite menu items. However, Americans are open to new solutions, including air sanitizers that can clean the air within a close proximity. What foods are they mentioning most often and assigning a positive sentiment?

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Travel and Tourism Sanitation Marketing Training 167

Synergy Suite

OCTOBER 28, 2024

This article will delve into the essentials of mastering restaurant SOPs, offering checklists to benefit every aspect of your operation, including front-of-house and back-of-house prep, kitchen operations, and employee training. Sinks, work counters, and prep surfaces must be sanitized after each use to uphold the highest hygiene standards.

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Customer Service Front of House Back of House Training 52

Modern Restaurant Management

JUNE 12, 2020

As a new initiative offering valuable education opportunities, business skills and training, and enhanced career prospects, Dunkin’ has launched a new partnership with Southern New Hampshire University (SNHU) to offer low-cost college degrees to its independent franchisees and their employees.

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L&D Multi-Unit Operations Marketing Training 168

Modern Restaurant Management

MAY 12, 2020

“We felt SoFi was the perfect partner to not only create a seamless process for connecting our clients with Small Business Administration lenders, but also to present all possible credit options.” Cleanse Downlight combines general illumination with human-safe Far-UVC sanitizing light to clean air and surfaces.

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Sanitation Marketing Information L&D 150

EATER

OCTOBER 5, 2020

Stripping food from its undoubtedly political history in order to offer a sanitized version digestible by the majority allows for the frightening notion that minorities are separate and distinct from what they offer to the country. These are far from the only times Black culture has been co-opted or immigrants’ contributions dismissed.

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Accounting Presentation Sanitation Marketing 144

Synergy Suite

JANUARY 13, 2023

Whenever a new employee starts working at your business, there is a lot of training material to cover. One of the best ways to help your new employee to love their new job is to make sure that the onboarding process and initial training is well thought-out and smooth. Training Materials and Expectations.

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Training Scheduling Document Regulatory Compliance 52

Modern Restaurant Management

OCTOBER 22, 2020

Together, they are launching the Pathways to Black Franchise Ownership program, an innovative personal development training initiative that equips potential business owners to operate high-performing businesses. Recent data shows that only eight percent of restaurants are owned by Black people. Brands for Good. ” Delivering Jobs.

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Modern Restaurant Management

APRIL 7, 2020

Now, we can further accelerate the digital transformation of scheduling, training and communication processes at a time when there are profound changes taking place which impact non-desk workers and how businesses operate." " EZ-Chow Completes Funding Round. Friedman, Co-Chair of the Boards of Trustees for Mount Sinai Health System.

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Marketing Travel and Tourism Sanitation Information 170

The Restaurant Times

FEBRUARY 18, 2022

Determining how food should be presented and ensuring proper food portion, arrangement and garnishing . Enforcing best safety, hygiene, and sanitation practices in the kitchen. Training staff to prepare and cook all the menu items. Supervising sanitation. Coordinating with kitchen staff and assisting them .

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Sanitation Communication Health & Safety Maintenance 52

Modern Restaurant Management

MARCH 25, 2021

This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. For example, you might remind your BOH routine responsibilities like sanitation or other prep work. Recipe viewers show staff the proper way to prep orders.

Back of House 88

Back of House Front of House Information Reservations 88

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. ” Sanitizing and Cleaning Solutions for Safety and Security. Compliance presents an extreme challenge for the majority of businesses who are interested in making their facilities as safe as possible. NAB Acquires SALIDO.

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Marketing Sanitation Multi-Unit Operations Information 162

Les Roches

APRIL 3, 2023

This includes overseeing staff, inventory management, creating menus and pricing dishes, ensuring customer satisfaction, and adhering to sanitation and safety regulations. Restaurant managers must be knowledgeable about every aspect of their business, from front-of-house restaurant operations to food preparation and presentation.

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Customer Service Budgeting Communication Training 52

Modern Restaurant Management

OCTOBER 16, 2019

Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level.

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Marketing Training Maintenance Pricing 126