7 Shifts

AUGUST 19, 2020

The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Even your most seasoned staff can forget things.

Training 148

Training POS Systems Communication Document 148

Fast Casual

FEBRUARY 19, 2024

The advent of single-use, disposable wipes has revolutionized the way that cleaning and sanitation practices are carried out in the foodservice industry, increasing efficiency, and reducing training requirements. Consider these benefits.

Training 107

Training Sanitation 107

Modern Restaurant Management

MARCH 2, 2021

Trust that our washrooms are constantly maintained to new sanitation standards. Trust that everything they touch has been COVID sanitized. Building Trust through Training and Transparency. Certainly, conducting real, in-depth COVID-19 training is especially important right now. How it is transferred from person-to-person.

Sanitation 184

Sanitation Training Customer Service Presentation 184

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. Have hand sanitizer available upon entering the restaurant for customers and employees alike.

Sanitation 186

Sanitation Scheduling Training Front of House 186

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.

Sanitation 204

Sanitation Training Server POS Systems 204

Modern Restaurant Management

MAY 13, 2020

It may seem obvious, but proper maintenance and cleaning of your mixer is key to optimal performance, as well as avoiding sanitation issues that could cause food-borne illnesses. These are usually best washed by hand in hot water with mild soap and sanitized with an approved, non-caustic cleaner. Other Considerations.

Maintenance 212

Maintenance Sanitation Training Scheduling 212

Modern Restaurant Management

JANUARY 27, 2022

Commit to ongoing training. All workers must be trained in food safety, not just upon hiring, but throughout their tenure. Use tech tools to provide regular training and send small “chunks” of information right to employees’ phones. Continue focusing on food safety.

Sanitation 212

Sanitation Training Information Pricing 212

Modern Restaurant Management

SEPTEMBER 4, 2020

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. We also continually invest in our associates with team building, support, new benefits, and trainings that equip them to better serve our customers.

Sanitation 225

Sanitation Training Information Magazine 225

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. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Cleaning/sanitizing/disinfecting. We’re open.

Sanitation 202

Sanitation Communication Download Document 202

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.

Sanitation 88

Sanitation Training 88

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.

Sanitation 206

Sanitation Communication Training Property Management 206

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?), Build Sanitization Stations into Your Design. The CDC has even issued guidance for when to use soap and water versus when to use alcohol-based hand sanitizer.

Sanitation 212

Sanitation Customer Service Information Server 212

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. The document is meant to be used in conjunction with instruction operators receive from authorities during their reopening phase-in. Download the full guidance, here.

Document 231

Document Sanitation Download Pricing 231

Modern Restaurant Management

APRIL 8, 2020

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. Sanitizing – reducing, not killing, the occurrences and growth of bacteria, viruses and fungi on a surface. from the surface.

Sanitation 212

Sanitation Communication Back of House Training 212

Modern Restaurant Management

OCTOBER 15, 2021

Four significant benefits to using digital tools include their ability to: increase safety, quality, accuracy, productivity, and efficiency, minimize risks, train and empower your employees, and manage COVID protocols. Train and Empower Your Employees. Increase Safety, Quality, Accuracy, Productivity, and Efficiency.

Sanitation 197

Sanitation Training Information Communication 197

Modern Restaurant Management

OCTOBER 6, 2021

Increase Stickiness of Training Information. Many restaurants are essentially having to train new staff right now. Particularly for employees just starting in foodservice, it’s all too easy to forget information from training that can expose your business to risk. Monitor Pandemic Health and Sanitation.

Scheduling 199

Scheduling Sanitation Training Document 199

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.

Sanitation 177

Sanitation Training 177

Modern Restaurant Management

APRIL 24, 2020

Covid-19 has created a shift in mindset, so business owners aren’t looking for the cheapest cleaning anymore, but cleaning done by a reputable brand using EPA and CDC approved disinfectants, performed by highly trained cleaners with documented and duplicatable procedures.

Sanitation 210

Sanitation Back of House Document Presentation 210

Modern Restaurant Management

JULY 10, 2020

Once a check of the normal operational, cleaning and sanitation issues confronting a food facility has been completed, restaurants now are faced with new challenges and guidelines brought on by COVID-19. Infection control, including employee wellness checks, identifying high touch surfaces and increasing cleaning and sanitizing schedules.

Sanitation 171

Sanitation Training Scheduling Document 171

Modern Restaurant Management

NOVEMBER 2, 2023

Training and education are imperative. Not implementing proper cleaning and sanitizing procedures can be a big issue. Many restaurant owners may not understand the difference between cleaning and sanitizing and may not have a proper cleaning schedule in place.

Sanitation 189

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.

Training 123

Training Catering Sanitation Facility Management 123

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. Invest in proper training and certification.

Sanitation 195

Sanitation Communication POS Systems Training 195

Modern Restaurant Management

JANUARY 10, 2022

COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Restaurants will continue to follow guest preferences for better sanitation and wellness protocols.

Back of House 208

Back of House Sanitation Scheduling Front of House 208

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. Although not as great, the risk of surface transmissions is still present. Drive thru headsets. In the U.S.,

Sanitation 212

Sanitation Training Communication Presentation 212

Modern Restaurant Management

OCTOBER 6, 2021

.” GSF USA recommends the following: Develop a comprehensive cleaning plan and train staff – Work with a trusted service provider to outline a detailed cleaning plan that specifies cleaning tasks and frequencies. Most importantly, train staff to use cleaners, disinfectants and tools correctly.

Sanitation 166

Sanitation Training Communication Presentation 166

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. Here’s a true story: a customer asked her waitress if she could inspect the kitchen and go over their sanitizing process. 3 – Online Reviews.

Sanitation 209

Sanitation Training Information Presentation 209

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?

Sanitation 197

Sanitation Communication Catering Accounting 197

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.

Training 192

Training Sanitation Presentation Information 192

Modern Restaurant Management

APRIL 20, 2020

The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. Unfortunately, front of the house staff who aren’t cross trained are generally furloughed. How can cross training help operationally and financially? The key to this is cross training.

Training 183

Training Sanitation Scheduling Server 183

Modern Restaurant Management

JUNE 25, 2020

Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. During the training, encourage employees to document physically demanding job duties such as heavy lifting to help identify and plan around potential injury risks. Foster Good Hygiene.

Training 218

Training Communication Sanitation Document 218

Modern Restaurant Management

JUNE 28, 2021

Training, Training, Training … Making Current Staff and Managers Better. Because of COVID, customers notice everything related to sanitation. He also was cleaning the tables with a dry cloth, no disinfectant, no sanitizer and now no confidence on my part that this operation is looking out for my health or safety.

Server 186

Server Reservations Sanitation Training 186

Modern Restaurant Management

JULY 29, 2020

By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. Once the staff is sufficiently trained in local and brand standards and are consistently beating their sanitization “high scores”, you can consider boosting customer confidence with front-of-house dashboards.

Back of House 215

Back of House Sanitation Communication Front of House 215

Modern Restaurant Management

NOVEMBER 18, 2019

Keep sanitizer levels at the proper concentration per the product instructions. Otherwise, surfaces may be wiped down, but will not be treated with the proper sanitizer levels to get rid of harmful bacteria that can cause illness. Cool foods rapidly to get out of the Temperature Danger Zone. Keep it Clean.

Sanitation 154

Sanitation Scheduling Catering Back of House 154

Modern Restaurant Management

SEPTEMBER 1, 2023

Restaurant brands should build (and maintain) a strong food safety culture, give employees the proper tools and training, and uphold the highest food safety standards. Prioritize training. Provide ongoing training to keep important food safety protocols top-of-mind for all employees. Prioritize cleanliness and sanitation.

Sanitation 155

Sanitation Training Information 155

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.

Regulatory Compliance 178

Regulatory Compliance Training Sanitation Document 178

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!).

Sanitation 189

Sanitation Communication Reservations Server 189

Modern Restaurant Management

OCTOBER 14, 2022

Make sure that your staff is thoroughly trained to make your restaurant as allergen-friendly as possible. Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders. However, it never hurts to reiterate the importance of safely handling food to create an allergen-friendly environment.

Server 189

Server Communication Training Front of House 189