Clover - Restaurants

MAY 3, 2024

Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment. Moisture and grease build-up on floors, walls, and distribution piping. Employees aren’t wearing personal protective equipment. Walk-in freezers are poorly maintained. Water pooling on floors and intersections.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

JANUARY 8, 2024

To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. Systems and tools are now adept at handling segmentation and distribution, powered by a richer pool of 1P and 0P data.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Notch

JANUARY 23, 2019

Below, you'll find a series of actionable tips, tricks, and strategies you can employ today to do exactly that! Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit. If he saw good, usable product, the manager would provide some instant training.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Notch

JANUARY 23, 2019

Below, you'll find a series of actionable tips, tricks, and strategies you can employ today to do exactly that! Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit. If he saw good, usable product, the manager would provide some instant training.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Cynthia (Cyndi) Barnes: Director of Accounting | 35 years.

Food 171

Food Tip Distribution Guest Recovery Food Safety 171

Restaurant365

JULY 14, 2021

Here are 15 practical tips. Start by auditing your food waste. With accurate sales numbers in hand, your managers are better equipped for purchasing new inventory and optimizing food waste reduction. Your equipment needs to run at the right temperature so that food remains safe to eat and you minimize any loss.

Waste 78

Waste Compost Food Inventory 78

Xtra Chef

DECEMBER 11, 2019

Tip Handling. Restaurants choose or are held to different methods of tip handling. Whether it’s pooling, mandatory or not, split, or tips by paycheck vs. cash tips—it can be tricky keeping your employees happy while maintaining an accurate balance sheet and payroll taxes. Offering financial insights and advice.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90