Modern restaurant – Alibeykoy Modern http://alibeykoymodern.com/ Wed, 23 Nov 2022 00:59:39 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://alibeykoymodern.com/wp-content/uploads/2021/10/cropped-icon-32x32.png Modern restaurant – Alibeykoy Modern http://alibeykoymodern.com/ 32 32 Five Common Seasonal Hiring Mistakes and How to Avoid Them | modern restaurant management https://alibeykoymodern.com/five-common-seasonal-hiring-mistakes-and-how-to-avoid-them-modern-restaurant-management/ Tue, 22 Nov 2022 06:02:07 +0000 https://alibeykoymodern.com/five-common-seasonal-hiring-mistakes-and-how-to-avoid-them-modern-restaurant-management/

The inevitable cycle of seasonal fluctuations in business occurs every year, but it can still catch the restaurant industry off guard if it is not prepared.

As these chaotic holiday months approach, restaurants may need to stock both their kitchens and their staff, but nothing is as easy as it seems. This is especially true as restaurants prepare for another uncertain holiday season. Managers and owners must develop strategic hiring plans through the end of 2022 and into 2023 to protect staff from long hours and burnout.

Despite a slower holiday hiring season, there is still a demand for hiring restaurant workers to deal with the inevitable influx of people who eat out more often during the holidays. In fact, 17% of restaurant chefs are still looking to hire employees. However, limited budgets and resources require thoughtful hiring decisions to reduce wasted time and costs advertising positions or training new hires.

When hiring seasonal workers, whether for customer-facing roles, kitchen support, or back-end logistics roles, it’s easy to get carried away with immediacy. task and inadvertently abandon parts of the hiring process that produce quality candidates. Below, we review five common mistakes recruiters make when hiring seasonal workers and how to avoid them in order to meet your annual goals.

Mistake #1: Overlooking a season-specific hiring strategy

While it might seem efficient to use the same hiring process for short-term workers and long-term workers, you’d be doing yourself a disservice. Attracting seasonal talent requires a little more creativity in terms of sourcing, screening and onboarding, and potential workers deserve a curated experience that fits their schedules, access and abilities. By developing a hiring plan specific to a short-term worker, you give yourself the flexibility to recruit and hire based on your specific needs at that time.

How to avoid

Think broadly when it comes to finding candidates. Start by asking questions like: Where do your ideal candidates typically look for jobs? How can you make sure they find and apply for your job? How do they typically apply for jobs?

When you’ve created an image of your ideal candidate, make sure your application process matches their lifestyle and sense of urgency. For example, students who are home for winter break would benefit from a mobile-friendly application path with very few steps.

Mistake #2: Inaccurate Needs Assessment

Amid the flurry of activity leading up to a busy season, it’s possible to lose sight of what your business really needs beyond a few extra pairs of hands. We often tend to take too big a picture of what a seasonal worker can accomplish during their short time as an employee. Training and onboarding for a new role is no small task and it can take time to learn before you can start meeting the needs.

How to avoid

Consider your larger goals by asking yourself: How does hiring seasonal workers fit into your budget? How will this affect your annual income and annual expenses? How can you hire short-term workers most efficiently while honoring the efforts and progress of your current team?

A thorough needs assessment will help you identify who you need, how many people you need, and how adding staff can complement (rather than compete with) existing processes. For example, hiring support for current staff (i.e., hostess, busser, bar-back) can give current employees extra hands to prepare for service or manage customers during downtime. heavy traffic. Similar roles that require minimal training allow full-time staff to take the lead while feeling supported by seasonal workers.

Mistake #3: Waiting too long to start hiring

Seasonal hiring deadlines can differ from industry to industry, but it’s never unwise to start earlier than you think. Restaurants and other businesses are jostling for seasonal talent, so you might find that a few extra weeks will give you a real leap ahead of the competition.

How to avoid

Seasonal hiring doesn’t have to be limited to standard busy seasons. To stay ahead of the game, consider making your seasonal hiring strategy a year-round business.

Invest in a recruiting platform that enables fast mobile apps, with features like text-to-apply and automations that keep your potential talent funnel flowing without the need for manual intervention.

Mistake #4: hiring only for seasonality

One of your seasonal hiring goals may be to hire workers to do additional tasks that your current employees can’t handle, but don’t overlook the potential for longevity. Seasonal hires have the potential to bring positive qualities and change your current roster and can be an asset over time. Alternatively, some seasonal employees may be available year after year for the same role.

How to avoid

When interviewing seasonal workers, consider the candidates’ long-term goals and how they align with your company’s goals. If there is a game and you see potential in a candidate’s abilities beyond the temporary season, be transparent about staying on the team after the preliminary period ends. For annual hires, developing a workflow to connect with and effortlessly recruiting them on a yearly basis means less time getting employees to the field.

Mistake #5: Not investing in longevity

Echoing the above, you might decide to approach your hiring strategy with a completely different end goal: to keep seasonal workers on the team for the long term.

How to avoid

Investing in long-term hires starts with sourcing: configure your hiring settings to filter out candidates who are looking for short-term or contract work, with the possibility of an extension after the contract ends.

During the screening and interview processes, discuss the candidate’s career goals and consider whether you might have a more permanent position for them in the future.

Seasonal hiring can get messy and hamper your daily activities. But with a rock-solid system in place that can be replicated at the start of each busy season, it’s easy to stand out from the competition and bring in quality talent when you need it.

Slowed seasonal hiring still hiring

Regardless of uncertain economic situations, the holiday season will always see spikes in spending at food-related establishments, including grocery stores, caterers, and restaurants where people enjoy experiences, especially food-related ones. According to a retroactive Bank of America study, restaurant customers continued to dine out at stable rates during the Great Recession (January 2008-July 2009) despite drastic spending declines in all other areas. They simply adjusted where they were spending their money for more affordable options.

This continued interest in catering services will create a continued high demand for seasonal workers, especially as families, offices and groups of friends prepare to celebrate the holidays again this year. Managers and restaurateurs will need to balance increased workloads with tight budgets to maximize profits without burning out their staff. Fortunately, digital services and strategic hiring practices can help ease that burden, while reducing the time and money wasted hiring and interviewing candidates so that every restaurant is on solid financial footing as it approaches. 2023.

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Foodservice Packaging Market Report | modern restaurant management https://alibeykoymodern.com/foodservice-packaging-market-report-modern-restaurant-management/ Fri, 11 Nov 2022 06:02:15 +0000 https://alibeykoymodern.com/foodservice-packaging-market-report-modern-restaurant-management/

According to the report by Global Market Insights Inc., the global foodservice packaging market was valued at over USD 118 billion in 2021 and will surpass a revenue collection of USD 186 billion by 2028 with an annual growth rate by 5% from 2022 to 2030.

The value of the foodservice packaging industry will increase at a tremendous rate as the processed food sector is witnessing a notable expansion. The demand for processed and packaged foods is increasing rapidly among the younger generation due to their hectic lifestyles, which leaves them no time to prepare home-cooked meals.

The take-out and home delivery trend has accelerated significantly, especially during the COVID-19 pandemic. As restaurants closed at the height of the outbreak, people turned to online food delivery platforms. Hygienic packaging also took center stage during this period.

As of March 2021, nearly 47% of US citizens had used a food delivery app during the pandemic period. Additionally, 53% of respondents to a 2021 survey by the US National Restaurant Association said food delivery and takeout were an important part of their lifestyle. These factors have positively influenced the use of foodservice packaging products to ensure safer and more hygienic delivery of food.

Here is a detailed list of global factors that will accelerate product adoption:

Prepared meals to meet high demand

Ready meals are gaining popularity among young people because they are easy to transport and do not require much preparation effort. The convenience store chain is also growing at a steady pace due to the growing demand for these foods. Instant noodles, canned soups, frozen fruits and vegetables, and processed meats and cheeses are widely consumed around the world.

The COVID-19 pandemic helped boost sales of these food products because they were pre-made, readily available and cheaper. According to South Korea’s Rural Development Administration (RDA), the country’s overall spending on consuming processed foods or convenience foods has increased by 18.4% throughout the period of the COVID outbreak. -19. Catering packaging items are a crucial part of these foods as they keep them warm and hygienic. They also facilitate easier, long-term storage.

Environmentally conscious customers will prefer cardboard-based packaging

The food packaging industry is constantly evolving to accommodate the unique preferences of its customers. Plastic and glass are among the most popular packaging materials for food and beverages.

However, over the years, customers have become more aware of the harmful effects of disposing of single-use plastic and glass cups and cutlery in the environment. This prompted them to look for food products packaged using sustainable raw materials, such as cardboard.

Because cardboard-based food packaging is highly recyclable, it can be reused for a long time, reducing waste. Cardboard-wrapped foods prevent them from being crushed or dislodged, making them safe for transport over long distances.

Rigid packaging materials gain traction

Rigid food packaging materials are important for products that have a high risk of spillage during transport. These materials provide greater stability and support for ready-to-eat foods, such as cereals, canned soups and spirits.

Plastic is one of the most common materials used in rigid packaging because it provides protection against heat, inhibits the growth of harmful microorganisms in food, and prevents spillage. According to the UN, approximately 36% of all plastics manufactured are used for packaging, indicating widespread use in the food packaging industry.

European customers will increase their preference for green packaging

Europe is becoming an attractive market for catering packaging manufacturers as demand for takeout and food delivery has exploded in the region. The total number of food app installations reached around 170 million in Europe in the first nine months of 2021.

Additionally, a growing percentage of customers are willing to pay more for food deliveries that use sustainable packaging and come with eco-friendly cutlery. Companies are also responding to this demand by introducing innovative food packaging solutions.

Sustainability is the future of the foodservice packaging market as more and more companies around the world are becoming more environmentally conscious when it comes to the raw materials they use to package food products. With constant innovations aimed at improving the reliability and performance of these products, the future of the industry looks quite bright. Emerging countries in Asia-Pacific and Africa could be among the fastest growing markets for food service providers and online food delivery apps, indicating strong potential for packaging manufacturers.

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Exploring food culture | modern restaurant management https://alibeykoymodern.com/exploring-food-culture-modern-restaurant-management/ Tue, 08 Nov 2022 08:00:00 +0000 https://alibeykoymodern.com/exploring-food-culture-modern-restaurant-management/
Have you ever wondered what the chiefs were discussing behind closed doors? A new book coming out today has answers.

“Conversations Behind the Kitchen Door: 50 American Chefs Mapping Today’s Food Culture” by Emmanuel Laroche offers insights from top chefs and readers will leave with advice and inspiration from renowned chefs, restaurateurs, from bartenders and industry leaders, all of whom shared their stories in their own words. Topics include where they got their start, what they learned from mentors, how they mastered proper techniques and trends to broaden their culinary horizons.

Born and raised in France, Laroche is Vice President of Marketing at Symrise North America, a global manufacturer of flavors for the food and beverage industry. In 2015, Emmanuel developed an exclusive partnership with StarChefs for Symrise and began hosting panel discussions with successful culinary professionals. In 2018, he launched the podcast, Flavors Unknown, featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs and mixologists from across the United States.

Modern Restaurant Management (MRM) magazine caught up with Laroche to learn more about why he wrote this book, the state of restaurant culture and more.

Why write this book and why now?

My passion for food started when I was a child in France. When I was six or seven years old, my mother taught me how to cook a Lorraine quiche from A to Z. I grew up in a family where food was omnipresent at home as well as when traveling and in a country with a strong heritage. culinary.

When I arrived in the United States, my French family and friends constantly teased me about the lack of culinary traditions in America. Twenty years ago, I was not able to answer it correctly. Today, after four seasons of my podcast, “Flavors Unknown,” where I interview acclaimed American chefs, pastry chefs, and mixologists, and numerous tasting adventures across the country, I felt I had enough knowledge and content to write a book to formulate an answer.

“Conversations Behind the Kitchen Door” is also a way to get more people to listen to my podcast. These are personal projects related to my passion for food and the desire to understand the people who produce it, transform it, celebrate it and share their passion for food with others. I’m a marketing manager for a global food ingredients company and I travel often for my daily job. The pandemic gave me time to write the book.

How has the pandemic affected restaurant culture?

Much has already been written on the subject. During the pandemic, I had the good fortune to host two podcast episodes featuring panel discussions with several chefs from different parts of the country and representing distinct restaurant profiles. After these episodes, my conversations with culinary chefs continue to point out that a number of people have left the hospitality industry for good. Chefs from various walks of life first mention that it is difficult to find skilled labor and that there is a shortage of labor and a shortage of food.

Since the pandemic, many chefs have created fast-casual concepts and we are seeing more and more tasting and prix fixe menus. I am very happy to have witnessed much more community spirit and support between restaurants and with farmers and suppliers.

What traits or characteristics are necessary for a good restaurant chef?

In the last chapter of the book titled “Cooking as a Metaphor for Life”, I recount something that chef David Burke told me. He said four things are important in this business: having an open mind, a good work ethic, a drive for success and enthusiasm. From all the other conversations, I pick up, in the same chapter, a lot of advice on leadership. I picked a few; be present and approachable, create a positive environment, encourage respect, implement standards, and remember that great reviews are earned.

A good restaurant chef must understand how to balance discipline, creativity and consistency.

A good restaurant chef must understand how to balance discipline, creativity and consistency. Discipline as a way to get results, creativity as a way to find creative solutions to achieve something, and consistency as having a common goal and what is expected of everyone to deliver food to the highest standards every day. high.

What lessons did you learn while writing the book?

I learned many lessons from writing this book, about leadership, about food, and about me as an individual. I have already mentioned some leadership lessons. Regarding food, I should cook locally and buy more in season because the products taste better and are cheaper. My time spent with Chef Drew Adams in the woods along the Potomac River in DC convinced me that I should explore foraging more. I am now working hard to access better quality ingredients and support farmers markets and local businesses.

The purpose of this book is to demonstrate that people should not be afraid to experiment in the kitchen and only use recipes as guidelines. Not everyone has the same restaurant ingredients, and everyone has different markets and different seasons.

For me, as an individual, I have learned that the future is about collaboration. I always have to look for opportunities and anticipate and prepare for the unexpected. I shouldn’t be afraid to fail. And finally, resilience is the secret ingredient to success. I love to travel and go on culinary adventures. All the culinary chefs I’ve had on the podcast are challenging the new generation of cooks to travel to wider horizons. They suggest tasting everything, taking pictures, writing notes and bringing back ingredients. In the chapter “The Saveur-Memory Database”, I give a list of twenty travel tips for setting up a tasting circuit.

What do you hope readers take away from the book?

People emotionally connected to the food and drink they love will enjoy learning about the travels and stories of the chefs who make them. This book will help readers learn how to choose quality ingredients, build relationships with farmers at farmers markets, and find inspiration while traveling. Individuals interested in the current state of the food industry and how it has shaped eating habits, with advice from chefs on how to be more creative in the kitchen. Food enthusiasts will learn how America eats today and understand how chefs think. Culinary students will learn the importance of setting short and long term goals and finding a mentor to guide and challenge them. Cooks will find new sources of inspiration and guidance to grow in the industry. And finally, chefs will find out what their peers are doing.

The pandemic has fundamentally changed the restaurant industry and despite food business closures, bankruptcies and uncertainty, the hospitality industry has proven more resilient than expected.

“Go and Travel” is probably the top recommendation I took away from my conversation with culinary chefs. It is a great source of inspiration. It resonates with my DNA. I have identified seven common paths when it comes to the chef’s creative process (which can be used alone or in combination). I share them in the chapter titled “Creative Decisions”.

Many of the culinary chefs I spoke to were also mentors. I share in the book eight key tips that most of them have learned from their mentors and passed on to others.

What do you think are the main challenges restaurants will face in 2023?

There is still a cost of living crisis and the restaurant industry remains highly competitive, and we will continue to see chefs use their creative thinking and collaborative approach with farmers and suppliers to find a way to reduce the costs. One thing I’ve learned from all my conversations is that leaders are resilient. The pandemic has fundamentally changed the restaurant industry and despite food business closures, bankruptcies and uncertainty, the hospitality industry has proven more resilient than expected.

Food trucks and ghost kitchens are here to stay and with changing behaviors and attitudes towards food for new generations, new opportunities for food and beverage innovation will emerge. More and more people are working from home, which will provide opportunities for quick casual ideas for breakfast and lunch. More creative packaging will come into play as convenience will continue to drive innovation. Plant-based food is here to stay and more and more people are adopting the flexitarian diet. How can chefs make plant-based foods more desirable?

What excites you about restaurants and the industry?//

The passion I have had for food since my childhood in France never needed to go away. I still want to explore. I have the chance to take part in more than sixty tastings a year. Am I feeling FOMO (Fear Of Missing Out), a syndrome so often mentioned in reference to Millennials? Probably me. When I travel, I always plan my trip by searching the web for unique restaurants, coffee roasters, breweries, and local bakeries. When I interview culinary leaders, I’m curious about their innovation and creative process. Chef Elizabeth Falkner says in the foreword she wrote for my book, “Emmanuel really looks like he’s trying to solve a puzzle, which is why this book is such an important piece of writing.”

What advice would you give to someone new to the industry?

I give eight tips from chefs and their mentors in the chapter “Cooking as a metaphor for life”. Here are four: lose your ego!, set goals early in your career, find great mentors who can guide and challenge you, and respect everyone and everything. And to be successful, focus on satisfying local customers, because you need to attract the neighborhood. They will be the ones to help pay the bills.

What is your favorite or most colorful anecdote in the book?

Among the cooks:

There are lots of little anecdotes like when chef Shamil Velazquez mentioned he applied to the CIA when he was in 9th grade, or when chef Brother Luck shared that he went to work in restaurants to eat at the end of the evening.

A colorful story recounts the moment chef Fiore Tedesco decided to stop playing drums in a band and start cooking.

A moving story is when chef Bonnie Morales mentioned that the name of her restaurant Kachka is linked to the hard story of her grandmother escaping from a ghetto in Belarus during World War II.

What are some of the most surprising things you learned from the chefs you interviewed for Conversations Behind the Kitchen Door?

Only a few of the people I spoke to consider themselves artists. It was an idealistic mental image I had of them. During my conversations, I learned that the creative side of their work is becoming less and less of a focal point. As they progress in their career, execution, techniques, process, leadership and simplicity take over.

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How consistent communication can help revive the hospitality industry | modern restaurant management https://alibeykoymodern.com/how-consistent-communication-can-help-revive-the-hospitality-industry-modern-restaurant-management/ Thu, 20 Oct 2022 06:03:42 +0000 https://alibeykoymodern.com/how-consistent-communication-can-help-revive-the-hospitality-industry-modern-restaurant-management/

In the wake of the pandemic-induced economic turmoil, the hospitality industry is suffering from labor shortages, with the rising cost of living compounding the impact on businesses and individuals. Now more than ever, effective customer service is essential to building customer loyalty and regenerating revenue impacted by the pandemic.

The key to providing exceptional customer service ultimately lies in consistent communication, as adequate English proficiency is key to ensuring a positive customer experience. Language barriers can get in the way of responding quickly to guest needs, especially in a rapidly changing hospitality industry. Consequently, companies are beginning to prioritize English language training as it results in better efficiency, productivity and ultimately profitability in the industry.

In the casual dining sector, 73% of workers do not have English as their first language, and in hotels, 50% of workers are not native English speakers. Therefore, it is important for hospitality companies to provide their employees with effective English training, which can act as a boost for their businesses.

Unfortunately, due to labor shortages in the industry, hospitality businesses are inevitably more likely to face growing customer concerns as reduced workforces struggle to keep up with customer demand. Likewise, the rising cost of living means that customers expect more from their money and place greater importance on customer service. Through fluency in fluent English, a language is shared between the employee and the customer, producing a consistent and cohesive line of communication to help the customer meet all their needs and effectively resolve conflicts will be the key to success. .

Staff satisfaction

Hospitality has recently been named as the most stressful industry to work in, it is essential that staff receive the proper training to enable them to confidently excel in their role. Employees provide effective customer service when they are satisfied with their work and feel supported by their employer in the workplace. In fact, 76% of employees say a company would be more attractive if it offered additional training to its staff.

English training ultimately acts as an instrument that gives staff increased confidence, which will inevitably be reflected in their communication and interactions with customers. Not only is English proficiency among workers a boon for businesses in the hospitality industry, but it also improves the overall quality of life for employees as more and more opportunities become available to them.

It has also been revealed that retention rates increase by 30-50% in workplaces with strong learning cultures, helping to address the labor shortage within the industry. As companies begin to understand the importance of this, the ELT will increasingly become a standard in the hospitality industry and an attractive quality for potential employees.

Training in artificial intelligence and English

A study by Lorman indicates that 85% of employees want to choose training schedules that fit their schedule, which is certainly relevant for hospitality workers who have variable work schedules. AI-powered applications can help companies in this regard, as they allow staff to complete their training anytime and anywhere, while significantly reducing training and tutoring costs for companies. AI platforms produce specialized and user-specific content, so that staff can benefit from the most efficient and adapted training experience possible.

A virtual English coach can give employees the confidence and skills of a native to produce cohesive communication. To enable catering businesses to survive and grow in a tough market, having staff who can communicate effectively and respond to customer needs with confidence will reap the rewards of satisfied customers.

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Five tips for celebrating Halloween in your restaurant | modern restaurant management https://alibeykoymodern.com/five-tips-for-celebrating-halloween-in-your-restaurant-modern-restaurant-management/ Wed, 12 Oct 2022 14:29:43 +0000 https://alibeykoymodern.com/five-tips-for-celebrating-halloween-in-your-restaurant-modern-restaurant-management/

Fun costumes, scary movies, creative decorations and heaps of candy: what’s not to love about Halloween? It brings out childlike playfulness, creativity and feisty excitement in just about everyone.

As a restaurant, you have the opportunity to feed this joyous excitement with special events for the season, so seize the opportunity before the winter holidays take over! Hosting a Halloween party at your restaurant is a wonderful way to turn a solid profit, but it also shows customers that your place is a place to have fun.

Host an unforgettable Halloween party that benefits your business by following these simple tips.

Half the fun of Halloween is dressing up in something special. Stay on theme and dress up your regular menu to be even spookier for your Halloween party. The best parties are the ones that leave no detail untouched, so get creative and think outside the box when creating a themed menu.

Unique and exclusive menu items will attract customers and help you increase your sales. Rename the drinks you’re already making to make them look spookier (call your house red the “Blood of Your Enemies” and nickname your Long Island Iced Tea the “Grave Digger”), or come up with a list of drinks with totally unique ingredients, like fake eyeballs, dry ice, gummy worms, Halloween candies, etc.

Do the same for your menu and consider offering special discounts to attract even more customers. Go the extra mile and print themed party menus for attendees, or create QR code menus to save paper and make things easier.

It’s not a party until there’s a crowd! Make sure the effort you put into planning your Halloween party pays off by advertising enough and strategically in the weeks leading up to the event. Print a flyer announcing the party to hang around the house and in various places around town.

Likewise, use social media to your advantage and post, post, post about your party. Create a themed graphic to promote the party with a post including details like location, time, dress code and entry fee. Advertise drink and food specials with a preview photo of a particularly tempting treat. Pin your ads to the top of your social media pages or keep party information in an Instagram highlight so anyone who visits your page will immediately remember the event.

While a fun Halloween party is an incentive in itself, it can’t hurt to provide additional temptations for customers who might be reluctant to attend. Make your Halloween party a highly anticipated one by announcing a special prize (like a free spooky photo shoot, gift card, free merchandise, dessert, etc.) for the person or group who wears the best suit.

If a costume contest isn’t your thing, you can keep the competitive spirit alive by hosting a raffle. Sell ​​low-cost tickets to use as party profit or for a good cause (the latter might entice people even more).

People will likely be taking photos at the party, so take advantage of this by asking attendees to share their photos from the event with a special hashtag unique to your restaurant. Award a random participant a fun prize the next day. This will get a lot of eyes on your social pages and get people to post about your place. Make it even more special and attractive with a custom-made photo backdrop for the party.

Take things up a notch and double the fun of your party by teaming up with another local location to host the event. You can collaborate with a nearby restaurant, a dessert truck, a non-profit organization, a brewery, a local art gallery – choose your poison and watch it transform your party.

Collaborating for a party means you’ll get double the ads and lots of potential new faces in your restaurant. Maybe you’ll choose to partner with a non-profit organization and donate some of the party proceeds to their cause, or maybe you’ll pair popular dishes from your restaurant with new wine from a vineyard. local. Either way, don’t forget to advertise your partnership with the party.

A Halloween party is only as good as its decorations, and that’s a fact. Give people what they want and make it a night to remember for all the right reasons.

While you probably have plenty of spider webs, skeletons, and orange balloons to hang up, don’t forget the little things. Dim the lights in your home or make it extra special with red, purple or orange lights. Replace your usual playlist with a scary one or set up a professional DJ booth. Decorate everywhere, even in bathrooms. “Terrify” guests and hire a haunted house actor, or have your staff dress up as zombies.

Order themed plates, napkins and cutlery. Find ghastly glasses for your specialty cocktails, order a smoke machine, or even create custom signage for the party. If it’s a family event, consider playing Halloween movies on your screens or projecting them on the walls. Provide fun props for photo shoots like witch hats, fangs, fake (!) bloody knives. As they say, the devil is in the details.

Whether you’re looking to host a fun family-friendly community event at your restaurant or an all-night adult party, Halloween is the time to do it. Make your restaurant the talk of the town by throwing a Halloween party that goes all out.

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Take advantage of technology that streamlines your back-office work | modern restaurant management https://alibeykoymodern.com/take-advantage-of-technology-that-streamlines-your-back-office-work-modern-restaurant-management/ Thu, 29 Sep 2022 06:04:41 +0000 https://alibeykoymodern.com/take-advantage-of-technology-that-streamlines-your-back-office-work-modern-restaurant-management/

You became a manager to build an effective team and connect with your guests. You envision leading your staff as they create amazing experiences for everyone who walks into your restaurant. But you didn’t sign up for all the tedious back-office work.

Behind the scenes, managers spend countless hours managing tip distribution, creating weekly schedules in spreadsheets, and doing the dreaded payroll twice a month. But the back-office tasks don’t stop there. These days, you also have to read and respond to customer reviews across multiple platforms, research ways to fund restoration projects, and wade through reports so you can monitor labor performance and daily sales. .

Managing those responsibilities and spending time on the floor can feel like an impossible circus act. You juggle 10 to 15 balls at a time. Some are glass and will shatter on impact. Others are plastic and can withstand a drop. More often than you probably care to admit, administrative tasks become glass balls, and your staff and guests become plastic balls. And you find yourself trading time on the floor for the urgent, never-ending computer work at the office.

Although this may be your current default modus operandi, it is not required. With cloud-based tools that streamline your office work, you can get out of the office and run your restaurant from the ground up.

The many benefits of being on the floor

Effective managers lead with a people mindset, and you can’t do that from an office. As managers, our foundation was built in the dining room as servers, bartenders, or hosts (even though we started in the kitchen.) And that’s where we’ll have the greatest impact as leaders for our team. and our guests. Here’s what you’re empowered to do when you’re next to your staff and in front of your guests.

Create a positive employee experience

To oversee a team that interacts with hundreds of people every day, managers need to spend time listening to and supporting their staff. If a member of your team doesn’t feel heard or is just having a bad day, those feelings can be projected onto your guests and will negatively impact your restaurant.

The reverse is also true. Happy and supported employees will provide a better experience for your guests. This often means that a manager must be both a psychiatrist and a motivational speaker, listening to staff when they want to talk about their difficulties, then encouraging them so that it does not affect their work.

Build a loyal team that will stick with you

In addition to being an emotional support, a manager should also be the best person to rely on in the context of change. As a restaurant manager for over 20 years, I’ve always made a point of being ready to roll up my sleeves and get my staff out of whatever backlog they’ve been stuck in, whether it’s helping guests seating guests, pouring drinks for bartenders, or attending to guests when my servers have been slammed.

Although it took a significant investment of time and effort, the result was worth it. When your staff knows you have your back, they will be there for you during your most trying days. On top of that, you’ll also proactively minimize costly staff turnover. These principles follow the law of reciprocity, which has the potential to make or break your restaurant.

Improve your customer experience even further

Often the only times a manager will speak with customers is when there is a complaint or when all of their tasks are completed. But putting your guests first has a double effect. First, it shows them that you value their experience enough to make sure everything goes smoothly. And second, it gives you valuable insight into what’s working and what needs to be changed to improve that experience.

Let technology do the back-office work

Over the past few years, restaurants have focused on equipping their staff with the tools they need to do their job better. Servers have handhelds so they can take orders and payments right at the tables. Hosts use online reservations and waitlists to maximize table space. Even cooks can process orders faster with integrated kitchen display systems (KDS).

Managers can no longer keep running behind time, trying to complete their back-office work in a nine-square-foot office. It’s time to give them the tools they need to do their jobs too. They need intuitive technology that allows them to be relevant within the four walls of their restaurant. We’ve launched the Manager’s Toolkit, a series of guides that show you how to take advantage of today’s technology so you can get your office work done in a fraction of the time and get back to work.

As General Manager of Von Elrod’s Beer Hall & Kitchen, I’ve found my closing time to be much faster with SpotOn’s Reporting. All of my staff went 80% paperless, so we didn’t spend all that time tipping at the end of the night. It was already done, and I was able to reduce my closing time from 2 hours to 30 minutes.

Similarly, celebrity chef Michael Mina’s The Bungalow Kitchen was able to save up to seven hours on weekly operations: “Dolce by SpotOn gives us planned labor percentages,” says Bungalow’s general manager, Lino Suaza . “We used to figure it out with pencil and paper, but now we just do a schedule and the metrics auto-populate on a daily basis. That saves us almost two and a half hours on most working days. .

Leveraging these tools not only allows managers to automate their predictable back-office work, but it allows them to always be available to their staff and guests. Add it all up and you can easily save hours a day, precious hours that can allow you to do what you love about running a restaurant.

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MRM EXCLUSIVE: Restaurants going digital need technology that always works | modern restaurant management https://alibeykoymodern.com/mrm-exclusive-restaurants-going-digital-need-technology-that-always-works-modern-restaurant-management/ Thu, 22 Sep 2022 06:02:26 +0000 https://alibeykoymodern.com/mrm-exclusive-restaurants-going-digital-need-technology-that-always-works-modern-restaurant-management/

What’s on the menu for today’s innovative restaurants? Internet of Things (IoT) technology. With labor shortages and increased pressure on profits, savvy restaurants are turning to digital to provide the best customer experience and face stiff competition. What makes restaurants tick: mobile point-of-sale (POS) units, order terminals, tabletop tablets and tablets for servers. The challenge is that all this new technology needs to be supported to make everything work seamlessly front and back of the house, on the internet, and for behind-the-scenes management.

Savvy restaurateurs view technological innovations not as a side dish, but as one of the key ingredients in a restaurant’s direct relationship with its customers. Peter Pane, a burger franchise with 46 locations across Austria and Germany, is investing in technology to run the business and deliver top-notch customer service. This includes the integration of POS terminals, fixed and mobile POS devices, and tabletop tablets to facilitate ordering and payment. To ensure its technology always works, Paniceus Systems, the parent company of Peter Pane, has turned to our remote IT support software to keep its day-to-day operations, technology infrastructure and 1,700 employees.

For the restaurant industry, the pandemic has changed everything, including raising the bar for what consumers expect in terms of choice and convenience. Restaurants continue to face increased competition, having to prepare delicious dishes on demand and quickly, with minimal wait times. Growing customer demands have forced the restaurant industry to innovate and adapt to provide efficient food delivery, accommodate a variety of dietary restrictions, streamline ordering and accept contactless payment options.

Consider this: if you are a customer in a restaurant and it takes your waiter 20 minutes just to take your drink order; it’s gonna make you grumpy. A mobile ordering system serves more people faster and keeps them happy, not hungry. In addition to improving the customer experience, it helps everything run more efficiently, increases table turnover, and increases the bottom line.

Special of the day: augmented reality

Keeping systems running optimally and consistently is a must. If they go down, it’s essential to get them back online as soon as possible. To do this, restaurants are adopting a new way to support their technology using augmented reality and remote technical support.

For his Peter Pane sites, “Using augmented reality allows us to manage technical support issues remotely, safely and efficiently, which helps improve the overall customer experience,” said Björn Runge, IT manager at Paniceus Systems.

Because it’s often expensive to have a dedicated IT person on-site at each location – especially when expenses are typically for food and labor, lease or rent payments, marketing, to utilities and equipment – ​​restaurants can turn to remote IT and AR support to help resolve tech support issues, such as quickly diagnosing that a cable has come loose or troubleshooting a device that can’t not connect to the internet, which prevents orders (and payments) from coming in.

Technical issues that are addressed in real time, using remote IT support and augmented reality, help restaurant management become more efficient and reduce costs. Shortages of skilled IT labor and restaurants that are already understaffed (and with shoestring budgets) mean the impact of downtime is enormous, potentially causing negative reviews on Yelp and directing customers to your competitors.

Does your refrigerator work?

A well-run and busy restaurant can’t function without a refrigerator, or if key technology systems, like POS or music systems, stop working. For any restaurant, the winning recipe is clear: delicious food, creating seamless customer experiences, and ensuring technology always works.

With tables turning, orders being processed, pick-up service and meals delivered, and contactless payments, we live (and eat) in a different dining world, one that demands uptime, positive reviews and a pinch of innovation.

And just on the horizon is automatic predictive ordering that knows what customers want and prepares food before the customer even has a chance to be seated. Now it takes the company to a whole new place.

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Is love on the table at your workplace? | modern restaurant management https://alibeykoymodern.com/is-love-on-the-table-at-your-workplace-modern-restaurant-management/ Wed, 21 Sep 2022 06:02:57 +0000 https://alibeykoymodern.com/is-love-on-the-table-at-your-workplace-modern-restaurant-management/

As the product of a work romance (which led to a 40 year strong marriage), I have always been interested in the legal and practical issues surrounding employment relationships. But, in our modern work environment, where remote work remains prevalent and the #MeToo movement has raised awareness about sexual harassment, a reasonable assumption would be that workplace romances are on the decline. This is not the case, according to a recent survey by the Society for Human Resource Management (“SHRM”). In fact, data from SHRM suggests that the number of workplace romances is on the rise: one-third of American employees are currently involved in or have been romantically involved with a co-worker. This is an increase from the 27% who reported workplace romances before COVID.

In addition to this data, there are certain industries that have never pivoted to remoteness or continue to have a high in-person population density, with restaurants and hotels being prime examples. In these industries, workplace romances are likely to be even more common. Given the prevalence of romance in the workplace, some key issues need to be assessed:

1. Is romance at work illegal?

No. Title VII of the Civil Rights Act of 1964 is the primary federal law governing sexual harassment in the workplace. A consensual romantic relationship between colleagues does not, in itself, violate Title VII. Legal and/or employee relations issues may arise, of course, depending on the circumstances. Areas where problems usually arise involve, for example: when romantic relationships involve supervisors and subordinates, when a romance “goes badly”, when there are issues of favoritism, or when two co-workers bring their romance to the workplace in a way that makes others uncomfortable.

2. When does a work romance cross the line?

Many behaviors can violate Title VII. Basically, the law prevents harassment because of a person’s sex or gender. According to the Equal Employment Opportunity Commission (EEOC), “[u]n welcome sexual advances, requests for sexual favors and any other verbal or physical behavior of a sexual nature constitutes sexual harassment when such behavior explicitly or implicitly affects an individual’s employment, unreasonably interferes with an individual’s job performance an individual or creates an intimidating, hostile or offensive environment. working environment.”

Harassment can include both verbal and physical behaviors. Although Title VII generally does not prevent teasing, flippant comments, or other isolated incidents, such behavior can rise to the level of harassment if it is so frequent or severe that it creates a hostile work environment. . The harasser can be a supervisor, an agent of an employer, a colleague or even a non-employee. The victim of sexual harassment can be anyone affected by the offensive behavior.

3. What kinds of policies should employers have?

Romance at work is usually unavoidable. But, there is no single strategy for employers to combat romance in the workplace.

Most employers have sexual harassment policies outlining their expectations for behavior in the workplace. Many employers also have policies imposing a reporting requirement on employees who have romantic relationships in the workplace. Employers can also arrange regular training related to these policies – in fact, in some states, such as California, Connecticut, Illinois and New York, such training is required. Additionally, given the risks associated with romantic relationships in the workplace, employers may also consider implementing policies outlining employee conduct expectations related to romantic relationships with co-workers or even third parties, such as supplier employees. There are a variety of permutations to these policies, and some employers prohibit romantic relationships altogether. Others only prohibit romantic relationships between employees and their supervisors. Sometimes these policies identify situations in which romantic relationships are permitted (for example, employees working in different departments) or potential consequences of romantic relationships (for example, an employee’s transfer or termination of employment).

The appropriate policy for an employer depends on many factors, including the size of the business, the nature of the industry and the work culture/environment. Additionally, for workplaces where romance is particularly prevalent, consider whether an overbearing politics may hamper hiring and retention efforts.

4. Is a disclosure requirement always a good idea?

While disclosing a romantic relationship in the workplace is a common component of employer policies, such rules can create unintended complexity. For example, employers generally do not define exactly what a “relationship” is, and employee definitions often vary. Moreover, even when disclosure rules are in place, employees may simply not disclose – the same SHRM survey showed that 77% of employees who had a romance at work did not disclose it to their employer. Employers should assess the consequences they will impose for breaching a disclosure requirement, and particularly where there is disagreement on whether a “relationship” meets the disclosure threshold. politics. Additionally, some members of the LGBTQIA+ community may not want people at work, including HR and supervisors, to know of their sexual orientation or relationships. These and other considerations should be taken into account before a policy is written and implemented.

5. Should my workplace consider a “love contract”?

To mitigate the risk of Title VII claims, in addition to disclosure obligations, some employers require employees to enter into a consensual relationship agreement, often referred to as a “love contract.” A love contract is a written acknowledgment signed by both employees involved in a relationship confirming the voluntary and mutual nature of the relationship. Typically, a romance contract states that both employees have received, read, and understood the company’s anti-harassment policy and that the relationship does not violate the policy. Love contracts can seem cumbersome or “big brother” to employees, so it’s prudent to carefully consider their pros and cons.

Ultimately, when considering workplace romance, employers need to develop policies and practices that balance workplace culture, legal compliance, and practical realities. That needle can be tricky to thread, but – fortunately – it’s an area where the law offers a fair amount of flexibility for employers to accommodate the realities of their workplace.

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Three reasons why brand adaptability is more important than ever | modern restaurant management https://alibeykoymodern.com/three-reasons-why-brand-adaptability-is-more-important-than-ever-modern-restaurant-management/ Mon, 19 Sep 2022 06:04:39 +0000 https://alibeykoymodern.com/three-reasons-why-brand-adaptability-is-more-important-than-ever-modern-restaurant-management/

The restaurant industry has been hit hard by the pandemic, but many businesses are starting to rebound. To recover, brands have evolved and made effective changes to meet ongoing challenges, impacting the enterprise level while providing operators with the tools to succeed. At Bojangles, it became clear that the old tactics weren’t enough and we had to change our approach. To provide operators with more support than before, we have introduced new technologies, prioritized omnichannel strategies, implemented a more personalized training and operating system, and adjusted our support for franchisees. When we adapt our strategy, we tend to ask ourselves: why is adaptability so important?

Optimize your business

It’s no secret that we are part of a complex and ever-changing industry. This has become even more evident throughout the pandemic as business models and many consumer preferences have changed. While challenging, the pandemic has forced brands to re-evaluate their current practices and modify them as needed to optimize operations and help franchisees survive. At Bojangles, we have recognized the need to improve areas of our business to help our operators succeed. Some of these changes included:

  • Advance technology to provide customers with exceptional delivery options as well as more comprehensive access to the brand’s customer app.
  • Launch industry-leading human resources departments to enable a more positive experience for operators and staff.
  • The evolution of supply chain support, which includes direct negotiations with suppliers to ensure both quality and safety at all sites.
  • Improve marketing tactics to stand out and attract new consumers.
  • Build a local real estate committee to advise operators and help them select the best location at the best price.

Crisis situations often give brands the opportunity to take a step back and assess what is working and what needs to be changed. As we move forward, it is imperative that our industry remains adaptable and open to optimization, as we are sure to face additional challenges in the months and years to come.

Brand accessibility is key

Recognizing a need for change shows your corporate team and your franchisees a commitment to do what is necessary to overcome the challenges. Maintaining the trust of your team and existing franchisees, while being adaptable to potential operators will help the brand grow and excel. At all times, brands have had to develop strategies to help franchisees navigate the complexities of the pandemic, which is not an easy thing to do. To meet changing consumer preferences, some brands have had to completely change their business model, while others have stepped up their off-site menu strategy, reworked or evolved their technology capabilities.

At Bojangles, we recognized our customers’ desire for brand access and focused on creating the most seamless, convenient and easy customer experience. As a result, we’ve improved our app, strengthened our technology focus, and dug into omnichannel to allow our customers to access our brand how and when they want, while driving sales during such a slow time. previous.

It is imperative that brand leaders continuously implement changes to make the brand more accessible. Catering concepts that facilitate access to and frequentation of the brand by their customers are the ones that will prevail.

Preparing employees for success

In such a competitive and fast-paced environment, you must remain open to change, but remember that adaptation will – in many cases – require your frontline workers to learn new systems and operations. Without well-trained staff, your brand is doomed and each location is a representation of the larger system.

We recognized the need to introduce a new, revamped support strategy, which consisted of more personalized and improved training. We began sending our support teams to newly franchised locations for immersive in-person staff and management trainings, in-house product testing, development training practices and more. Following this initial training, we continued to refine each operator’s specific support strategy based on their individual needs and maintained a close, transparent and communicative relationship with them throughout their growth with the brand. By making relevant and constructive changes, you are able to strengthen your brand, while adapting to changing business environments, which will ultimately lead to increased growth and profitability.

Change can be frightening, but it’s remarkable how well our industry has adapted to the challenges that have come our way. As we move forward, brands will need to remain open to change to successfully optimize their businesses, make their brands more accessible, and ensure their people are prepared. We can’t control every challenge we face, but we can control our response.

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Top Cocktail and Wine Trends | modern restaurant management https://alibeykoymodern.com/top-cocktail-and-wine-trends-modern-restaurant-management/ Fri, 16 Sep 2022 13:00:46 +0000 https://alibeykoymodern.com/top-cocktail-and-wine-trends-modern-restaurant-management/

Southern Glazer’s Wine & Spirits has unveiled the results of its 2022 Liquid Insights Tour, a coast-to-coast educational initiative designed to explore and identify the latest cocktail and wine trends.

The tour kicked off in Houston in February and included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles. Over the course of 111 days, Brian Masilionis, Director of Onsite Business Strategy and National Accounts for Southern Glazer’s, led a team of cutting-edge mixologists to taste more than 400 drinks at 83 restaurants, bars and hotels, compiling their insights . to learn about emerging cocktail and wine trends in the United States

Best Cocktail Ideas

Unusual combinations: Bartenders were mixing seldom-used spirits together to create interesting new cocktail flavor profiles such as scotch and corn liquor, rum and cognac, and gin and mezcal.

Beyond Basic Balancers: The team found many cocktails made using a variety of innovative methods or modifiers to balance the drink or add layers of flavor. These included the use of acids; sugars and syrups; salt; herbs and spices; coffee and tea; and the use of fats other than animal fats. The addition of ice or heat, as with stamped ice or smoked ice, was also common.

Caffeinated return: Once the darling of the ’90s bar scene, the Espresso Martini took center stage as the tour’s standout cocktail. Across the country, mixologists are breathing new life into this classic, incorporating a variety of creative ingredients such as amaro and coffee liqueurs or brandy with espresso or cold brew.

Sophisticated and mindless: Non-alcoholic offerings at the country’s top bars, restaurants and hotels are now just as high, delicious and expensive as their alcoholic counterparts, with similar ingredients, flavors and presentations, without the alcohol.

Best Wine Information

The sparkling bursts: Champagne and sparkling wines continue to gain popularity on beverage menus. Throughout the tour, more sparkling options were available by the glass and had a more prominent presence on top wine lists. Additionally, bartenders mix sparkling wine of all styles and prices into their cocktails to add effervescence, crispness, or sweetness to the experience.

Chill Out Wines: Chilled selections of red and sweet wines have appeared on menus across the United States. Orange wines also appeared more frequently than ever before, often featured on menus in a combined rosé and orange section.

Tempting trial with half bottles by the glass and premium: Organized by the glass (BTG) options are becoming more diverse and more balanced between domestic and international offerings than in the past. There is also a growing trend for wines being priced with good value in BTG or by the bottle formats to drive more orders and not just high margins.

Better information on execution and presentation

Batch processing for speed and service: Top bartenders continue to innovate when it comes to dosing their cocktails, including both partial (dosing only non-perishable items) and full, driven by the need for speed and improved quality and consistency in cocktail preparation, allowing more time to connect with guests.

Entertainment experience improvements: Add “flair” to the cocktail experience with the use of vapors, “air”, smoke or torch; the use of unique glassware; or the return of common drinks to share; all create memorable moments for consumers.

Significant innovations in the menus: Restaurants and bars are evolving their menus beyond being a functional tool to enhance the consumer experience. The team saw great stories, unique categorizations, and humorous names paired with detailed beverage descriptions. QR codes, which have grown in popularity due to COVID-19, are now being used to deliver wider offers and information – from account-specific Spotify playlists to ever-changing allotted spirits offers, all of which can be easily updated without the need to reprint menus.

Drawing on industry data and internal information from Southern Glazer, Masilionis and his team identified several key factors influencing these trends. These include an aging population, the demographic and ethnic diversification of the United States, a preference for health and wellness among consumers, and the ongoing ramifications of the COVID-19 pandemic that are still affecting the hospitality industry.

“This unique insight can be integrated into any on-premises business to ensure greater success through strategic and innovative beverage programs,” Masilionis said. “Identifying relevant information for your business and how to incorporate it using creative themes, highlighting seasonal ingredients, and tailoring cocktail and wine offerings to your customer demographics are all solid strategies. We continue to see the ramifications of the COVID-19 pandemic in this segment of the industry, in terms of the effects on the workforce and on consumers returning for the onsite experience. We are excited to offer this insight to help accelerate recovery from the pandemic and make this segment stronger and more consumer-focused than ever. »

A new research report from me&u has revealed new insights into consumer expectations across demographics for the hospitality venues of the future. In partnership with YouGov, Red Havas and Havas Labs, this report provides deep insight into changes from the guest perspective and explores new predictions that hospitality industry operators will adopt over the next decade.

Will soft drinks be the new hot drink on tap?

Many Americans may be redefining their relationship with alcohol, rethinking their view of bars and hospitality venues. 33% of customers expect bars and restaurants to offer a good range of non-alcoholic beverages, and more than a third (35%) of Americans say they are happy to visit bars or restaurants that are completely non-alcoholic, a similar number expecting all bars to offer a good range of soft drinks (33%).

Guests will seek the same care and attention from staff as before; so that staff have a level of knowledge, a recommendation and a point of view on the beer, wine or mocktail they are drinking.

At the height of the pandemic, when many couldn’t leave their homes, travelers learned how to create and even perfect their favorite cocktails. As travel continues to intensify, customers seek a more memorable and elevated experience when visiting a bar, and bartenders expect more to deliver quality craftsmanship and create drinks for customers. that they cannot reproduce at home.

According to Richard Garcia, Senior Vice President of Dining at Remington Hotels, some of the cocktail experiences travelers can expect to see at hotels now increasingly include:

Nostalgic creations: Many bars pay homage to the drinks that patrons once enjoyed as children. Now, instead of Capri Sun, travelers enjoy cocktails in sachets, as well as alcohol-infused ice pops and alcoholic ice creams.

Seasonal drinks: Bars are increasingly leaning towards specialty drinks suitable for each season. In the summer, guests can try fruity watermelon cocktails, while in the fall, seasonal guests can order barbecue and bourbon drinks.

Low alcohol cocktails: These beverages cater to the feel-good, non-alcoholic traveler while providing an exciting experience. It used to be that if a guest wanted a mocktail, they had to order a juice or soda, but now hotels are offering guests beautifully concocted mocktails.

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