The Restaurant Times

DECEMBER 28, 2021

Hence, it is now imperative to train your new bar staff to comply with COVID-19 protocols and keep the drinks flowing. . Now that the bars are back to normal, the need to train staff for COVID-appropriate behaviour has increased owing to the safety of customers and premium service quality. Correct Usage Of Protective Equipment .

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Training Sanitation POS Systems Communication 52

Synergy Suite

JANUARY 18, 2023

Well-trained prep and line cooks are as much a part of a consistent and enjoyable customer experience as your customer-facing employees, and so proper line and prep cook training is vital for your restaurant business. Then you can adapt your restaurant training manual to match. Prep Cooks vs. Line Cooks: What’s the Difference?

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Synergy Suite

JANUARY 21, 2023

In this article, we’ll discuss all the major questions surrounding food safety training for restaurant employees, so you can have a proper and complete food safety training program in your food business. What is Food Safety Training? Why is Food Safety Training Important?

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Service that Sells

JULY 25, 2022

By the time your crew arrives, have complete, accurate prep sheets prepared as well as towels, knives, sanitizer, and cutting boards ready to go. The post Training for the New Restaurant Manager appeared first on Service that Sells! Better yet, be early. Turn on the kitchen lights and put on a fresh pot of coffee. Check it out!

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Training Special Events Sanitation Blog 52

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.

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Synergy Suite

JANUARY 17, 2023

Because they have so much responsibility, the training of front-line crew members is a vital component for every quick-service and fast casual restaurant. Training Topics for Front-Line Crew Members Training front-line team members is essential for ensuring a smooth and efficient operation.

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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.

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Sanitation Training Customer Service Presentation 137

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.

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Training Catering Facility Management Sanitation 108

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.

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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.

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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.

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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.

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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.

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Training Sanitation Information Communication 175

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.

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Scheduling Sanitation Training Document 162

Hotel Owner

APRIL 15, 2024

Staff training Staff members should be trained in pest identification and management. In order to train staff properly hoteliers can work with professional pest control companies such as The British Pet Control Association (BPCA) that offers online and tutor-led courses for pest management.

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Training Housekeeping Sanitation Book 92

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.

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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.

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Sanitation Training Communication Presentation 122

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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Sanitation Communication Property Management Training 176

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.

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Sanitation Communication POS Systems Training 164

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.

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Sanitation Training Scheduling Document 138

Modern Restaurant Management

SEPTEMBER 14, 2023

Clean and Sanitize : Regularly clean and sanitize the ice machine according to the manufacturer's guidelines, paying close attention to areas susceptible to mold or bacteria growth. Increase Inspections : Conduct frequent inspections of the equipment, checking for signs of wear, leaks, or any other abnormalities.

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Maintenance Sanitation Scheduling Training 98

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.

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Sanitation Communication Back of House Training 205

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.

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Server Communication Training Front of House 184

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

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.,

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Sanitation Training Communication Presentation 208

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?

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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.

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Document Download Sanitation Pricing 196

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.

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Sanitation Back of House Document Presentation 170

Modern Restaurant Management

MAY 13, 2021

The DiningSafetyAlliance (DSA) new restaurant certification program gives A+ window stickers to restaurants who have a history of excellent health department inspection scores, pass an independent, confidential DSA virtual inspection and pass three short online dining and delivering food safely training programs. serving food safely.

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Sanitation Front of House Training Book 117

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.

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Training Sanitation Presentation Information 145

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.

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Sanitation Training Information Presentation 168

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.

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Training Communication Sanitation Document 216

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.

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The Restaurant Times

OCTOBER 30, 2020

Investing in proper tools and equipment saves time by reducing the complexity of the job, streamlines staff training, and makes inventory management simpler. Therefore, restaurant operators must have the right procedures in place to properly clean and sanitize these tools regularly. Food Safety Training .

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Sanitation Training Scheduling Presentation 52

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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Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. For food contact surfaces, you can instruct employees to use a disinfectant cleaner for added assurance, but they must rinse the surface afterwards and then apply a no-rinse sanitizer. Cleaning the Right Way.

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Training Front of House Back of House Sanitation 161

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.

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