Modern Restaurant Management
NOVEMBER 4, 2022
And now, as the pandemic subsides, and customers return to restaurants in growing numbers, owners and managers are dealing with another crisis: being short staffed. But being short staffed, even though it’s a legitimate excuse, is not justification for poor customer service.
Modern Restaurant Management
SEPTEMBER 20, 2023
Especially during the pandemic, restaurants have grappled with unexpected challenges, particularly in maintaining exceptional customer service amidst shifting operational dynamics. The State of Customer Service in the Restaurant Industry Customer service in restaurants is just as critical as the food itself.
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Culinary Services Group
JULY 25, 2024
Did you know that techniques for staffing your dining program in a senior living community differ from hiring in a dine-in restaurant? Why allow these gaps to fall on your shoulders and increase your workload, when you can hire quality staff (and a stellar food service management program partner) to help you?
Modern Restaurant Management
AUGUST 24, 2022
While restaurant staffing levels increased across the U.S. Customer Service. Co-sourcing Customer Service employees is extremely popular in the restaurant industry. When those customers come through your door, they will ultimately have a better experience because your staff is now focused on them.
Modern Restaurant Management
APRIL 29, 2021
While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Every restaurant has different needs and unique staffing requirements and circumstances. ” A more unique technology—self-tap alcohol delivery is helping with staffing issues for some eateries.
Modern Restaurant Management
JANUARY 13, 2023
Recent research has proven the industry is still struggling to rebound on staffing, reporting a woeful 500K fewer employees than before the pandemic. Evidently, restaurants will still have to work to meet increased demand, and customer service must be a focal point even when tightening budgets.
Modern Restaurant Management
AUGUST 5, 2024
Leveraging such promotions can improve customer satisfaction and boost repeat business. Plan Staffing with Heatmaps : Staffing is crucial during high-volume periods. Overstaffing can cut into profits, while understaffing can harm customer service. Implement systems to capture feedback at the moment of payment.
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