Modern Restaurant Management

OCTOBER 17, 2024

The outlook for restaurants is complicated. The National Restaurant Association’s Restaurant Performance Index (RPI) demonstrates that a combination of inflation, consumers with less disposable income and rising labor costs have created a difficult market for restaurant owners. And the list goes on.

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Modern Restaurant Management

NOVEMBER 20, 2024

Long after the restaurant industry felt the most significant impacts of the pandemic, echoes still reverberate in the form of workforce realities and operational challenges. After millions left the industry in 2020, restaurants responded by increasing wages and leaning into incentives to attract employees back.

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Modern Restaurant Management

NOVEMBER 14, 2024

The restaurant industry is a hotbed for bacteria, with the potential for contamination lurking around every corner. High-Touch Havens for Germs Menus, tables, chairs, and toilets are among the most frequently touched surfaces in a restaurant, making them prime breeding grounds for bacteria.

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Sanitation Maintenance Presentation Training 167

Hospitality Magazine

NOVEMBER 13, 2024

Hospitality and business peak industry bodies have united for the first time to release RespectInHospitality, a microsite with resources, training and templates for hospitality businesses. Restaurants and Catering Association CEO Suresh Manickam says the RCA will continue to work hard to ensure the re-opening of the night time economy in NSW.

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Modern Restaurant Management

DECEMBER 16, 2024

A new year is creeping up on us again, bringing fresh opportunities—and challenges—for restaurant operators. From updating policies to gearing up for tax season, these steps will enhance your compliance and position your restaurant for sustained growth.

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Horizon Hospitality

DECEMBER 4, 2024

In today’s competitive restaurant landscape, providing memorable customer experience is essential. By creating dining experiences that feel unique to each guest, restaurants can foster stronger connections with their patrons and encourage repeat business. Creating personal experiences for customers requires the right leadership.

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Modern Restaurant Management

OCTOBER 16, 2024

What are some common fraud activities you are seeing that affect restaurants? million restaurants in the U.S. Platforms will use promotions to incentivise different stakeholders, including consumers, drivers and restaurants. In 2023, over 1.5 were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats.

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Hospitality Magazine

MARCH 11, 2025

Restaurants are one of the most powerful mediums when it comes to creating memories. The modern French restaurant and bars fit-out speaks for itself: you just need to catch a glimpse of rooftop bar La Terrasse which has a maple tree as its centrepiece or the marble ceiling accents and plush velvet seating in the main dining room.

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Front of House Training Concierge Communication 246

7 Shifts

NOVEMBER 24, 2024

Imagine pouring your heart and soul into your restaurant, only to watch your tables remain empty night after night. One of the building blocks you must put in place before starting a restaurant is market research. Today, we’re giving you a roadmap on how to do restaurant market research well.

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Marketing Information Pricing Training 148

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. Why Traceability Matters for Restaurants Traceability is deeply connected to the day-to-day operations of a restaurant.

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Modern Restaurant Management

JANUARY 7, 2025

How their actions and attitude impact team and restaurant success. As a restaurant leader, you set the tone by modeling accountability in your actions. " Recognizing and Celebrating Accountability As you begin this shift in your restaurant, you’ll want to reinforce employees’ achievements.

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Accounting Server Communication Customer Service 167

Horizon Hospitality

NOVEMBER 6, 2024

Here’s how restaurants are responding to these evolving demands, making it easier for customers to enjoy nutritious and delicious meals. Meeting the Demand for Healthier Menu Options One of the primary ways restaurants are catering to wellness-conscious diners is by expanding their healthy menu options. Looking for another boost?

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Modern Restaurant Management

OCTOBER 25, 2024

The restaurant industry has been undergoing some significant changes of late. Managing Inventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients. Therefore, training in waste reduction is essential. Therefore, train your staff in waste monitoring practices.

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eHotelier

APRIL 21, 2025

We recently participated in a bid for a restaurant space in one of Paris heritage train stations. After conducting a thorough feasibility study, which included

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Training 267

eHotelier

SEPTEMBER 26, 2024

Shaping how well we execute service to our guests is a primary function of hotel and restaurant training. From the front of house to the back, and the first floor to the top floor, we support our teams on the path to guest experience and financial rewards.

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Modern Restaurant Management

MARCH 25, 2025

In the restaurant industry, moving from General Manager (GM) to Multi-Unit Leader (MUL)—whether as a District Manager, Area Manager, or Regional Director—is usually seen as a natural career progression. They are all about direct oversight, rolling up their sleeves to solve problems, and setting the example in their restaurant.

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Hospitality Magazine

MARCH 25, 2025

Giuseppe Fuzio began his career washing dishes and training as an apprentice in a pastry shop on the ground floor of the building where he grew up. The Puglia native has come a long way since then. The hospitality industry is facing a significant shortage of skilled staff particularly in kitchen and service roles.

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Hospitality Net

NOVEMBER 20, 2024

Institut Lyfe, a renowned French school recognised globally for excellence in the culinary arts, pastry, hospitality, and restaurant professions, has partnered with Yannick Alléno, a world-class chef who has earned multiple Michelin stars, including two awards of 3 stars.

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Training Presentation 98

EATER

NOVEMBER 12, 2024

The Lactation Network set out to establish a set of standards for restaurants to implement to ensure that they’re being welcoming to breastfeeding parents. 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.

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Modern Restaurant Management

SEPTEMBER 23, 2024

The best way to mitigate the risks for employees and reduce workplace injuries is for businesses to establish comprehensive safety training programs. This is especially the case if training takes place before a busy service. A more effective approach involves customizing training programs to meet needs.

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Hospitality Magazine

MARCH 24, 2025

Sydney is set to welcome a new restaurant tomorrow from Plate It Forward Hospitality Group, with Kolkata Social opening its doors on Newtown’s King Street. The restaurant has snagged top talent Ahana Dutt as its head chef, who spent several years working alongside Lennox Hastie at Firedoor.

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Modern Restaurant Management

MARCH 5, 2024

Things began to change for the restaurant industry in 2023 as the script flipped from cutbacks to a growth mindset. Data from the National Restaurant Association’s 2023 State of the Restaurant Industry report revealed that nearly three in four operators were focused on sustaining growth.

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Modern Restaurant Management

APRIL 23, 2025

Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial and reputational consequences for failing to effectively manage their liquor liability risks.

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Modern Restaurant Management

NOVEMBER 19, 2024

Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news.

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POS Systems Catering Training Front of House 180

Hospitality Magazine

FEBRUARY 17, 2025

Celebrated restaurant operator and sommelier Rebecca Lines has joined as chief operating officer, while Michelin-award winning chef Alex Haupt has joined as group executive chef. Haupt returns to Sydney after closing his cult-followed Amsterdam restaurant 101 Gowrie. The group has plans to expand into Sydneys CBD in 2025.

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Modern Restaurant Management

NOVEMBER 22, 2024

With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings.

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Modern Restaurant Management

JANUARY 8, 2025

At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services.

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EATER

NOVEMBER 18, 2024

Chef Dane Baldwin’s elevated techniques and mentorship are cornerstones of his neighborhood restaurant Chef Dane Baldwin is the definition of hands-on. He’s also using that time to help his employees grow in one of the country’s best training grounds for new chefs.

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Training Definition 70

Hospitality Magazine

APRIL 10, 2025

Its no secret that staffing is a significant challenge for the Quick Service Restaurant (QSR) sector at the moment. In response to QSR staffing challenges, caf franchise San Churro has implemented a new training approach to attract and retain younger talent. The post Can training gamification help solve staffing shortages?

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Training Catering Magazine 130

7 Shifts

NOVEMBER 15, 2024

Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. We’ve prepared a list of restaurant manager interview questions that can help you find the right person to lead your team and help grow your business. What interview questions do you ask when hiring new restaurant employees?

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EATER

OCTOBER 15, 2024

These restaurants try to tackle them all. Rifrullo Café, a cozy farm-to-table restaurant in Brookline, Massachusetts, hums with customers on a steamy July mid-morning. But restaurants have other, less visible sources of waste that also contribute to climate change. This story was produced in collaboration with Civil Eats.

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Training Sanitation Download Pricing 117

Hospitality Magazine

FEBRUARY 10, 2025

So when a job came up with the company, Boyle who was then working as head chef Alejandro Saravias award-winning farm-to-table restaurant Farmers Daughters found his interest piqued. Ireland-born Boyle cut his teeth at Michellin Star restaurants in Dublin and Kilkenny, before working at Corrigans Mayfair in London and Pichet in Dublin.

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Accounting Communication Training Magazine 200

Hospitality Magazine

NOVEMBER 6, 2024

The owners of the restaurants – Neil Perry, Matt Moran, Luke Mangan – all guaranteed employment in their restaurants, and they still support us today. The NICI offers apprenticeship training and industry experience for aspiring Indigenous chefs in Australia’s top restaurants across Sydney, Melbourne, and South East Queensland.

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Training Accounting Magazine 130

Modern Restaurant Management

JANUARY 2, 2025

Pizza restaurants are poised to continue their evolution this year and incremental changes, especially in the areas of artificial intelligence, operational efficiency and customer preferences, will create both challenges and opportunities for pizzeria owners. A Caesar salad with hot grilled chicken is a good example.

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Modern Restaurant Management

FEBRUARY 22, 2023

Ask any restaurant owner for their main pain point and the likely response will be: staffing. Modern Restaurant Management (MRM) magazine asked hiring expert Sid Upadhyay, co-founder and CEO of Wizehire for his advice on best practices for hiring and retention. What do you see as key challenges of restaurant hiring right now?

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Training Scheduling Customer Service Pricing 208

Modern Restaurant Management

NOVEMBER 29, 2022

Here’s an important – but often overlooked – truth for the restaurant industry: To make your customers to feel valued and appreciated, you must get their orders right! All too often, restaurants are fumbling on that basic principle. Or employees haven’t been properly (and regularly) trained.

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Training Communication Customer Service Accounting 225

Modern Restaurant Management

NOVEMBER 6, 2024

Staffing and retention is often cited as a main pain point by restaurant operators. Structure ongoing training to encourage individual learning and development. Upskilling and cross-training are driving employee development to enhance versatility and adaptability within their teams. Invest in technology.

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