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Experience Is the Best Teacher: Five Things My Father — and Hard Times — Have Taught Me About Leadership in the Restaurant Industry

Modern Restaurant Management

In the good times, this looks like rigorous training, a dedication to time-honored processes, and a focus on building your culture. It was extremely expensive, but well worth the cost considering the value of our trained, knowledgeable teams. Get Better. Several months into 2002 we had lines out the door, and we were ready for them.

Training 180
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Fast-Food Buffets Are a Thing of the Past. Some Doubt They Ever Even Existed.

EATER

They brought Chinese cooking catered to American tastes in endless plates of beef chow fun and egg rolls. The Superbar sat in the lobby, with stations lined up like train carts. We can then trace the evolution of the buffet through Las Vegas, where the one-dollar Buckaroo Buffet kept gamblers in the casino.

Blog 128
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MRM Research Roundup: Mid-Year 2020 Edition

Modern Restaurant Management

This comprehensive solution includes hospital-grade disinfectants that are approved by the applicable regulatory authorities for use during the COVID-19 pandemic and a rigorous training program and auditing process. Check clean through periodic on-demand training, auditing and verification that procedures have been followed.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

L&D 173
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MRM People & Places: Game On at Walk-On’s and Gingerbread Houses for Humanity

Modern Restaurant Management

While he trained to become a sushi chef, he maintained a respect for hibachi and ramen. ” Gunderson began her career in the Napa Valley in 2001 after moving from Colorado to California to work as an intern at Robert Mondavi Winery. Megan is a dedicated, inspiring and highly respected leader.

Events 131
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On the Turkey-Syria Border, a Chef Is Helping Vulnerable Women Build a Future Through Food

EATER

By Demir’s estimation, she has trained some 200 women in her restaurant’s kitchen since it opened 19 years ago. There were scarcely any tourists, and only a single hotel and restaurant to cater to them. In 2001, Demir turned that initial business idea into Cercis Murat Kona?i The early days were a struggle.

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