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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Sanitation Scheduling Catering Back of House 154

Modern Restaurant Management

MARCH 13, 2020

Up the restaurant’s hygiene and cleanliness standards: fully sanitize tables, menus and chairs after each reservation. Have the servers leave the drinks at the front of the table and let guests grab them after the server has stood up. They should consider leaving menus at the table instead of having the server take them.

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Server Reservations Communication Presentation 199

Modern Restaurant Management

SEPTEMBER 1, 2020

" While contactless ordering and payment is here to stay, many operators remain concerned about how this new service model will impact their guest experience. In this new environment, take steps to: Elevate your servers to guides. Restaurateurs are facing a herculean effort just to produce and serve great food in this environment.

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Front of House Server Demo Information 230

Modern Restaurant Management

NOVEMBER 3, 2020

Anyone can come into a restaurant, enjoy a great meal and service that’s personalized to them, and enjoy a convivial experience alone, with friends and/or surrounded by strangers also seeking human contact. There are affordable, expert services that can certify that your digital menu is accessible, such as accessiBE.

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Front of House Back of House Download Sanitation 218

Modern Restaurant Management

MAY 8, 2024

More than half (55 percent) of global consumers say automated food preparation is unacceptable for both quick service and table service restaurants, while nearly half (49 percent) say they’re likely to order food through an artificial intelligence tool, such as a chatbot or drive-thru. This line is often blurred.

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Customer Service Front of House Server Pricing 193

Modern Restaurant Management

APRIL 20, 2020

Modern Restaurant Management (MRM) magazine spoke with employment expert Mark Heymann, a founding partner and the chairman and CEO of UniFocus , a workforce performance firm in the service sector, about the impact Coronavirus is having and will continue to have on restaurant employment. Those are the ones in greater trouble.

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Training Sanitation Scheduling Server 183

Modern Restaurant Management

JUNE 17, 2020

So, establishments are left with the difficulty of needing to provide a safe environment, stellar service, great atmosphere and fantastic food, while largely running on fumes. Share that you have enhanced protocols for sanitization. Let them know if you spent money on having your air vents sanitized. 2] More on this issue later.

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Sanitation Communication Information Training 197

Modern Restaurant Management

DECEMBER 30, 2021

We at Bbot predict that, without a stronger change towards how we think about service and employment, this dry spell will become the norm. The old norm of 15-20 servers per small restaurant is unsustainable for mom and pops if they’re looking to meet demand, making the evolution of tech vital for 2022 and worth keeping an eye on.

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Sanitation Server Marketing 231

Modern Restaurant Management

FEBRUARY 26, 2021

Interviews range from baristas and servers to operations managers. Interviewees discuss their personal experiences during the ongoing pandemic, including losing their livelihoods, customers who refuse to wear masks, having to change procedures so the restaurant is safe and sanitized and more. We often have meditation before service.

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Server Communication Download Sanitation 180

Modern Restaurant Management

MARCH 4, 2021

According to Statista , between March and October 2020 the food services industry lost $130 billion in sales compared to the previous year. The hand sanitizer dispensers on the counters of every restaurant are a constant reminder that touch represents risk. Those that survived did so because they implemented massive changes, quickly.

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Sanitation Server Reservations 197

Modern Restaurant Management

SEPTEMBER 2, 2020

Make it easy for your staff to service tables and consider the flow of area traffic in your dining area. Create an outdoor service station and contactless menus, ordering and payments available. Have pest control options in place and have the area serviced often. Tips to help employees deal with heat: Set up a rotation that ?allows

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Budgeting Scheduling Sanitation Server 203

Modern Restaurant Management

JUNE 24, 2020

.” To help small businesses, Visa is focusing initially on four strategic areas to promote digital commerce and economic growth, with plans to continue to create products and services as the needs of entrepreneurs change over time. These include sanitation procedures, mask-wearing guidelines, social distancing policies, and more.

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Sanitation Information Marketing Server 215

7 Shifts

MAY 31, 2021

The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house.

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Server Scheduling Portion Control Customer Service 145

Modern Restaurant Management

JANUARY 7, 2020

Great service can make up for poor food, but great food cannot make up for poor service. All food service managers want employees to be trained in the following key areas: Knowledgeable about the menu and menu item specifications. Safety and Sanitation. It sounds cliché, but there is a lot of truth in that sentiment.

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Training Server Sanitation Information 118

Modern Restaurant Management

MAY 18, 2020

Adapting with a tighter, more focused menu to allow kitchens to better plan labor and prep needs and manage enhanced sanitation routines. As restaurants prepare to re-open safely, guests are demanding new standards for dining interaction and sanitation. Staying nimble given the fluid environment.

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Front of House Back of House Sanitation Information 208

Modern Restaurant Management

SEPTEMBER 3, 2020

While some seized the opportunity to reopen for limited dine-in service, others have decided to simply keep doors closed, either completely or keeping on the skeleton staff necessary to continue pick-up and delivery service. Others have expanded services and are offering make-at-home-meal kits and virtual cooking classes.

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Sanitation Training Server Accounting 201

Modern Restaurant Management

FEBRUARY 28, 2023

According to the National Restaurant Association’s 2022 State of the Restaurant Industry Report , 50 percent of operators for both full-service and quick-service restaurants said that recruiting and retaining employees was their top challenge.

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Communication Scheduling Sanitation Training 197

Modern Restaurant Management

MAY 29, 2020

With strict state guidelines in place, restaurants are quickly adapting their hospitality experience to accommodate new health and safety protocols, including the physical distancing between people, the prudent use of sanitizer and facemasks, and all things touchless – including the payment process.

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Server Presentation Sanitation Information 122

7 Shifts

AUGUST 19, 2020

This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. Keeping a training manual at service stations or behind bars gives everyone a source of truth and helps iron out those little mistakes.

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Training POS Systems Communication Document 148

Modern Restaurant Management

APRIL 7, 2021

Creating an effective Return to Work (RTW) program offers benefits to both the employer and the injured worker in the food service industry. For example, if a worker was previously a server and suffered an ankle injury, perhaps he or she can complete tasks behind the scenes, like helping take phone or online orders to stay off their feet.

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Document Sanitation Server Scheduling 154

The Restaurant Times

JULY 2, 2020

Along with offering quality in food and service, safety and hygiene will be of paramount importance. WHO also recommends that consumers and businesses frequently perform hand hygiene, follow proper respiratory etiquette, and sanitize the surfaces they encounter regularly.

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Sanitation Front of House Reservations Server 98

7 Shifts

SEPTEMBER 20, 2021

The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Modern POS systems also have handheld devices that eliminate the need for servers to go back and forth to a central location. The power of an integrated POS. Restaurant Task Management.

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POS Systems Scheduling Back of House Sanitation 148

Modern Restaurant Management

JULY 30, 2020

Will servers come back to the same role they left? 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.

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Sanitation Training Document Server 188

Modern Restaurant Management

SEPTEMBER 8, 2022

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Increasingly, consumers want to know everything they can about the food they eat.

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Information Events Sanitation Server 189

EATER

MAY 19, 2020

If your state has reopened dine-in service, does that mean it’s safe to go back to eating in restaurants? Super-spreader events, in which one infected person passes the virus to multiple people, occur when people from different households come together for an activity indoors, whether it’s a religious service or a birthday party.

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Sanitation Server Information Front of House 143

Modern Restaurant Management

MARCH 10, 2021

For example, you might remind your BOH routine responsibilities like sanitation or other prep work. Without capacity management, you run the risk of bottlenecks to service that results in slow order ready times, and angry customers. In addition to these features, look for a KDS that provides data analytics. Conclusion.

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Back of House Front of House Information Reservations 189

EATER

DECEMBER 13, 2021

Staffing struggles have made business hours more erratic, and a restaurant’s first line of communication — that they’re unexpectedly closed today or are skipping the usual brunch service or had a positive case that’s shutting down operations for a while — is usually done on IG. Reservations Matter More Now Than Ever.

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Reservations Server Sanitation Book 122

Modern Restaurant Management

JANUARY 12, 2022

To keep up with changing consumer preferences, operators noted that their top areas of investment in 2022 include mobile ordering (54 percent); delivery services (47 percent); technology such as new POS digital signage or other in-store tech (45 percent); and alternative payment methods (37 percent). "Consumers Key Takeaways.

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Server Pricing Marketing Download 215

7 Shifts

MARCH 16, 2022

A restaurant earns its reputation primarily from two things: its food and its service. High staff turnover has the potential to negatively impact your business's productivity, employee morale and, of course, the quality of product and customer service. That's why it is important to learn how to motivate your restaurant employees.

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Scheduling Server Communication Sanitation 148

EATER

MAY 15, 2020

With some seats and booths marked off to adhere to social distancing protocol, customers enjoy dine-in and take-out service at a Waffle House on April 27, 2020 in Brookhaven, Georgia. Having just one server on the floor was the only way to make any tips, but it made it harder to get any work at all, she explained.

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Server Sanitation Document People Development 98

The Restaurant Times

JULY 27, 2020

While the use of a reusable menu is not recommended, but for a restaurant using such a menu, it is advisable to clean and sanitize it before handing it over to any customer. Therefore it’s important to gradually reopen the entire business while putting a strict sanitization and social distancing protocol in place.

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Sanitation Training Communication Server 97

7 Shifts

DECEMBER 18, 2023

From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle. Tip management At many restaurants, servers need to complete tip pools and tip payouts at the end of each shift. With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners.

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POS Systems Scheduling Reservations Communication 158

EATER

JUNE 15, 2020

In the early days of COVID-19’s spread, a number of the larger hotel chains like MGM Resorts, Hilton, Marriott, Four Seasons, and InterContinental temporarily stopped food service — including breakfast — altogether. Of course, there’s also the tried-and-true way of doing socially distanced hotel breakfast: room service.

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Travel and Tourism Sanitation Document Server 138

Modern Restaurant Management

JULY 30, 2020

Will servers come back to the same role they left? 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.

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Sanitation Training Document Server 162

Restaurant Engine

MAY 15, 2020

The guidance arrives just as dine-in service resumptions surpassed 50% of states. There are currently 27 states which have reopened at least some form of sit-down dining service. Intensify cleaning, sanitization, disinfection, and ventilation. Guests will be given gloves or sanitizer.

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Sanitation Server Communication Training 59

7 Shifts

NOVEMBER 15, 2024

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. For example, they might talk about a disagreement between a server and a chef regarding food preparation times.

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Communication Server Special Events Training 78

Restaurant Engine

JULY 8, 2020

Kiosks must be sanitized after each customer, and at least once per hour. Employers are recommended to use full-body disinfectant to sanitize all employees prior to entry. Hand sanitizer must be freely available at the host stand. No self-service stations, drink fountains, buffets or salad bars are allowed.

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Sanitation Server 59