Modern Restaurant Management

FEBRUARY 28, 2023

Keeping staff has long been an issue for the food and beverage industry, but many restaurants now feel it is their primary obstacle to running a successful business. Often, this leads to rushed, poor communication between managers and employees, which in turn creates frustration among staff and even disgruntlement.

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Modern Restaurant Management

APRIL 30, 2021

In fact, a recent survey showed that 60 percent of Americans would leave a business immediately and be unlikely to return after encountering a dirty restroom. A 2020 survey found 62 percent of Americans would be likely to spend more money in a business with clean public restrooms. Customers appreciate easy access to hand sanitizer.

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Modern Restaurant Management

MARCH 10, 2022

The most significant impact of the pandemic on restaurants has been the loss of revenue and business interruptions during shutdowns due to supply chain challenges and worker / capacity restrictions. Without a direct physical loss due to a covered peril, property programs will not provide protection for business interruption-related loss.

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Sanitation Communication Events Article 175

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.

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Modern Restaurant Management

DECEMBER 22, 2020

Open and clear communication across our organization has been pivotal. 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.

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Modern Restaurant Management

APRIL 8, 2020

Just because dine-in business is on hold doesn’t mean your restaurant’s future has to be. 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. from the surface.

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Modern Restaurant Management

OCTOBER 15, 2021

Restaurants are feeling an unprecedented churn as they face staffing shortages, implement new SOPs, keep up with city, state, and national regulatory agencies and ever-evolving pandemic information – while also running their business and keeping everyone safe. Many restaurant leaders are feeling relentless pressure.

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Modern Restaurant Management

OCTOBER 6, 2021

Fortunately, controlling the variables that can pose a risk to your business are within your grasp. If you’re looking for ways to reduce the risks to your operations, here are a few things operators are doing to protect their businesses. Monitor Pandemic Health and Sanitation. Double Down on Food Safety.

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Scheduling Sanitation Training Document 199

Modern Restaurant Management

JUNE 17, 2020

As restaurants across the nation begin to reopen for business, there are many challenges that they will face for the first time. Business as usual is a thing of the past! Business Continuity is Key to Your Branding, But How do You Continue to Promote Your Brand When the Rules of Doing Business Have Changed So Drastically?

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Modern Restaurant Management

MARCH 3, 2022

In fact, a 2021 Harris Poll found that 74 percent of Americans say dirty restrooms would cause them to have a negative perception of a business. Considering one small lapse in cleanliness can have a domino effect on a business, it’s important to consider facility maintenance best practices that support guest satisfaction.

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Maintenance Front of House Communication Guest Satisfaction 196

Modern Restaurant Management

JULY 10, 2020

Some of these precautions are normal for any business closed for an extended period, while others are directly related to COVID-19 – with local health departments setting new enhanced safety guidelines. Depending on the length of time a business has been closed, local health departments will focus on any imminent health hazards.

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Modern Restaurant Management

JUNE 30, 2020

Communicate clearly with your diners and shoppers. They will want to do right by your business, but it can be confusing for them to track across multiple businesses. Clearly communicate your status and policies, menu, pickup, and delivery across digital platforms, as well as at your restaurant.

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Sanitation Communication Pricing Marketing 180

Modern Restaurant Management

MAY 8, 2024

Only 33 percent of global consumers think it’s acceptable for businesses to exclusively use automated tech to deliver personalized recommendations. Fewer still think it's okay for businesses to fully automate store security. Automated technology can help businesses cut costs and give customers the experiences they want.

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Customer Service Front of House Server Pricing 186

Modern Restaurant Management

SEPTEMBER 7, 2021

Thousands of businesses and more than one million people were left without power and forced to deal with the lingering effects of standing flood waters. Create a Crisis Communication Plan. A clearly outlined communications plan will keep employees functioning as a unit during a hurricane threat. Hand sanitizer or wipes.

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Sanitation Communication Document Presentation 194

7 Shifts

DECEMBER 13, 2021

Restaurant Workers Say Sanitation Is Important for their Satisfaction. of employees rated sanitation efforts of ultra-high importance, with an average score of 4.1 Across all roles, employees report that the areas that are most impactful when it comes to workplace satisfaction are: Their team—Coworkers, Managers, and Communication.

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Modern Restaurant Management

JULY 26, 2021

For example, when ordering takeout, 60 percent of consumers would feel comfortable if offered disinfectant wipers or sanitizer for them to use themselves. Secure the collection area, by communicating health and safety efforts to guests with messaging and signage at the pickup/curbside line and/or notes inside takeout bags.

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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. As business increases, there will be new hires who are not familiar with these protocols. In the U.S.,

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Sanitation Training Communication Presentation 212

Modern Restaurant Management

APRIL 9, 2020

No clear roadmap exists for how restaurant managers and HR professionals should address the issue and communicate with their teams. So, inquire with your HR counsel or other trusted business advisors regarding your specific situation. Review Your Existing Policies and Business Continuity Plan (BCP). Share Guidance.

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Download Sanitation Communication Information 223

The Restaurant Times

NOVEMBER 4, 2021

This is prevalent at pizzerias, and it can be an excellent choice for a business wanting to enhance openness in food production or just provide visitors with an interesting view into how their meals are made. . Instead of a maze-like kitchen with walled-off sections, use an open floor layout to encourage worker connection and communication.

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Modern Restaurant Management

MAY 21, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. Here’s a quick checklist to help you make safe choices while ensuring business continuity: Redesign Your Offerings.

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Modern Restaurant Management

SEPTEMBER 1, 2020

This is the question a lot of people are asking right now, especially as we collectively navigate the consistent changes to our business models, supply chains and personal lives. Because operational shifts for businesses are happening at such a quick pace, stay nimble in terms of your operational structure. Keep People Working.

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Modern Restaurant Management

MARCH 30, 2020

We’ve already seen restaurants responding with curbside pickup, no-contact delivery, tamper-evident labeling and packaging, heightened food safety and sanitation policies, and more strict health and safety rules for employees. Delivery customers want restaurants to communicate (well and often!)

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The Restaurant Times

JULY 27, 2020

As restaurants prepare to reopen their businesses, most guidelines require that diners and workers adhere to safety guidelines and practice social distancing to prevent coronavirus spread. Experts believe that the restaurant business would have to operate at half or one-third of its current capacity. . Communicate With Customers.

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Modern Restaurant Management

MAY 21, 2020

With more states lifting sanctions on dine-in options, Modern Restaurant Management (MRM) magazine reached out to Yelp's Small Business Expert Emily Washcovick to learn about ways restaurants can successfully make the transition and slowly ramp up operations, while keeping guest and staff safety top of mind.

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Communication Sanitation Marketing Information 228

Modern Restaurant Management

JUNE 25, 2020

Communicate Return Criteria. After a plan is approved, communicate directly and often with employees about the primary information relating to their return. As always, check your state and local employment regulations for additional guidance as your restaurant opens for in-person business. Promote Employee Reconditioning.

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Training Communication Sanitation Document 218

Modern Restaurant Management

APRIL 27, 2020

Although delivery drivers are being asked to take additional precautions to protect themselves and others, restaurant operators may not be aware that they may be liable for bodily injury or property damage arising from motor vehicle accidents while delivery drivers are operating personal vehicles for business use.

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Sanitation Information Communication 153

Modern Restaurant Management

JUNE 11, 2020

When a customer feels safe to patronize businesses again, they want brands to recognize that humans want to feel connected and be adaptable. Eighty-seven percent of consumers would prefer to patronize businesses "with touchless or robust self-checkout options." Communicate and Embody Cleanliness.

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Communication Sanitation Scheduling Reservations 171

The Restaurant Times

DECEMBER 3, 2020

During the initial days of the lockdown, the Empire Hotel created SOPs regarding the COVID-19 situation and how high touchpoints such as the entry and exit of staff members, customer screening, sanitization within the premises, etc., When the business is slowing down, there is a need for better financial support. should be maintained.

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Sanitation Communication Training 98

Restaurant Engine

MAY 15, 2020

To help standardize safety practices across the country, the CDC released new guidance yesterday for various businesses, including a new one-page flier for restaurant owners. Intensify cleaning, sanitization, disinfection, and ventilation. Regularly communicate and monitor developments with local authorities and employees.

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Sanitation Server Communication Training 59

The Restaurant Times

JULY 5, 2020

The World Health Organization (WHO), in an interim report on Covid-19, recommends that consumers, as well as businesses, perform hand hygiene frequently, follow proper respiratory etiquettes, and regularly sanitize and disinfect the surfaces they come in contact with. . Build Trust By Communicating The Changes.

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Sanitation Communication Front of House Pricing 90

Lithos POS

DECEMBER 19, 2023

Like all the business the business model also needs strategic planning to succeed. Management has a crucial role in the success of a business. Imagine your restaurant as a complex business where each part, from the kitchen staff to the front-of-house team, plays a crucial role in creating a premium dining experience.

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Front of House Scheduling Communication Bookkeeping 52

Modern Restaurant Management

AUGUST 26, 2020

Closings and partial re-openings due to COVID-19 have made for difficult times for restaurants, and many businesses have remained closed or are severely impacted even if still open. One major issue is that consumer confidence has been shaken, as patrons wonder if it’s safe to dine indoors, even with social distancing and PPE.

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Modern Restaurant Management

JULY 13, 2020

"COVID-19 has disrupted, and will likely continue to disrupt, business models and plans. While states have opened back up and businesses are navigating their "new normal," they’re now facing an uptick in COVID-19 cases. The restaurant business has permanently changed. The restaurant industry is no exception.

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Customer Service Reservations Communication Sanitation 215

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Creating clear and consistent communications with employees and customers to boost efficiency, morale and consumer sentiment.

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Front of House Back of House Sanitation Information 208

Hotel Business

OCTOBER 2, 2023

With that in mind, Hotel Business Review reports that the hotel gym facility should “focus around the concept of risk management.” Remind guests that they need to sanitize and return the equipment after use, and to keep the floor clear. Post signs. Usually, a simple posted sign serves as a good reminder.

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Maintenance Housekeeping Sanitation Blog 116

Modern Restaurant Management

APRIL 27, 2020

Small Business Administration (SBA) Jovita Carranza and U.S. million small businesses and protected over 30 million jobs for hardworking Americans," they said. "With As restaurants look to reopen, they will be faced with a number of health, financial and business challenges with the needs of each differing by city and size.

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Modern Restaurant Management

DECEMBER 28, 2020

Restaurant owners are as busy as they’ve ever been, so they will look for marketing platforms that allow them to efficiently and effectively set their marketing campaigns, to drive traffic and growth without added effort. Technology is becoming a big part of how we run our business. Scott Lawton, CEO and cofounder at bartaco.

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