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.
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.
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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.
Lodging Magazine Operations
AUGUST 11, 2022
Among the pandemic’s more manageable impacts on hotel operations was the immediate need to retrain housekeeping staff on sanitation practices. Dan Paola, VP of operations at Raines, recalls, “It started with cleaning practices and the chemicals we used to sanitize surfaces. Foggers and electrostatic sprayers were implemented […].
Modern Restaurant Management
APRIL 27, 2020
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Also launching today, is a special edition of the company’s Food Fanatics magazine. Tips for pivoting to retail. You can view the special issue here.
Modern Restaurant Management
NOVEMBER 2, 2023
Modern Restaurant Management (MRM) magazine asked Shaw why she wrote the book, food safety challenges for restaurants and the impact she anticipates AI will have on the industry. Having written over 300 articles for national trade magazines, I am often asked about industry-related topics. Training and education are imperative.
The Restaurant Times
JULY 9, 2021
Sanitation, social distancing, and protective gear for the staff are some of the additional attributes that come under restaurant customer service to make customers feel safe. . Source: Plano Magazine. Train Your Staff Well. The waiters should be trained to greet the customers and treat them well.
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