Hot Schedules

FEBRUARY 1, 2020

T here are many foes in the hospitality industry. In our Meet-the-Villain series, we introduce you to the villains who thrive on operational inefficiencies and share our tips for how to fight the good fight. Restaurant experts David Cantu and Fred LeFranc discuss the most important restaurant industry trends facing operators in 2020.

Allergens 78

Allergens Cash Management Employee Relations Download 78

Clover - Restaurants

MAY 3, 2024

According to the Centers for Disease Control and Prevention (CDC), there are an estimated 48 million people who get sick from foodborne illness each year, with 128,000 requiring hospitalization. Refer to proper food safety guidelines that apply to your unique restaurant operations to choose the materials that help you meet them.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Hot Schedules

FEBRUARY 3, 2020

T here’s one thing we know for sure: across the board, labor is one of the biggest expenses for restaurants and hospitality businesses. For restaurants and the hospitality industry especially, outsourcing comes with some major benefits. Improving HR Functionality. A Better Way. This reduces your liability while ensuring compliance.

Employee Relations 78

Employee Relations Restaurant Law Front of House Allergens 78

Hot Schedules

DECEMBER 6, 2019

Labor is one of the highest possible costs for a hospitality business. As busy operators know, it is impossible to get ahead if you’re always scrambling to catch up. This helps you drastically reduce error, save time and money, and streamline operations. How to Achieve Accurate Forecasting. How accurate is your forecast?

White Paper 109

White Paper Inventory Employee Relations Download 109

Hot Schedules

FEBRUARY 19, 2020

T raining and talent development initiatives are incredibly valuable to restaurant operations, especially when the labor market is the tightest it’s been in 50 years. Kathy: If you’re in a hospitality organization where you have to go in and defend people development, find a new organization to work for. People development is critical.

Employee Relations 97

Employee Relations Training Allergens Seasonal Menu 97

Hot Schedules

OCTOBER 4, 2019

A long with labor, food and beverage is one of the highest costs within a hospitality organization. As the operation gains familiarity with the new solution, adjustments to a more blended approach can be made. Restaurant experts David Cantu and Fred LeFranc discuss the most important restaurant industry trends facing operators in 2020.

Inventory 60

Inventory Management Management Demo 60

Hot Schedules

MARCH 26, 2019

F or the hospitality sector, “company culture” is more than just buzz words — a great culture is a competitive advantage. In hospitality, where guest satisfaction is critical, low engagement levels translates to low sales. The hospitality turnover rate is many times the national all-sector average. The Cost of Turnover.

Employee Relations 60

Employee Relations Front of House Allergens Back of House 60

The Restaurant Group

JULY 10, 2019

Restaurant owners and operators who take advantage of these characteristics have an opportunity to adjust their offerings to keep current customers and gain new ones. Not having gluten-free (wheat allergen), nut-free, or dairy-free options is not just a preference, it’s a vital component of gaining certain consumers.

Technology 68

Technology Allergens 2011 Customer Service 68

Hot Schedules

AUGUST 12, 2019

Hospitality is an inherently warm, social, and collaborative industry. Collaborative scheduling takes this more hospitable approach. There are simply some things you can’t predict: sickness, babysitter cancelations, an unexpected hospitalization of an employee’s relative, and so on. Collaboration is Key.

Restaurant Law 60

Restaurant Law White Paper Employee Relations Download 60