Restaurant365

JUNE 4, 2020

NOTE: As of June 3, 2020, both the House and Senate have passed the Paycheck Protection Program Flexibility Act of 2020. NOTE: As of June 3, 2020, both the House and Senate have passed the Paycheck Protection Program Flexibility Act of 2020. It appears that back rent and prepaid rent paid during the Covered Period are eligible.

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Blog Employee Relations Restaurant Law Document 142

Restaurant365

DECEMBER 6, 2019

A mobile POS can help any restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations. With a mobile POS, the server doesn’t need to scribble down orders or memorize them as they walk back to a POS station to input the order. What is a Mobile POS?

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Culinary Cues

JUNE 16, 2023

Next week he would graduate from high school and James the cook at his diner invited him back for dinner and a chat. It was great, but my back didn’t agree, and I eventually had to step out of that role. Last summer he had a job as a dishwasher in a local diner. Too many of his friends took the wrong fork in the road.

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Kitchen Safety Back of House Hotels Food Safety 325

Culinary Cues

OCTOBER 19, 2023

Think back in personal time. Do you remember when you first discovered how to snap your fingers or whistle? What about that moment when the training wheels came off and you were able to balance and ride your bike independently? Whether a public display of pride was evident – you were beaming inside. Talk with them and dig deeper.

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Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

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Restaurant365

AUGUST 21, 2020

Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. The people piece of the puzzle can be challenging for restaurants. Human resources and payroll overview.

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Blog Restaurant Law Recruiting Employee Relations 78

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Skills for Your Resume.

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7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

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Restaurant365

APRIL 16, 2021

Why is it important to have an in-house online ordering system ? Here are seven essential reasons why your restaurant needs an in-house online ordering system. In-house online ordering systems capture customer data for your customer relationship management system (CRM). Drives More Revenue. Captures Valuable Customer Data.

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Online Ordering Blog Ordering Front of House 78

Culinary Cues

MAY 21, 2023

I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

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Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. This includes back waiters, bus personnel, and bartenders. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

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Culinary Cues

DECEMBER 3, 2022

I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. By 7am I am walking through the back door of the kitchen. I polish off breakfast in record time, kick back another coffee, tie on an apron, and walk through the kitchen with clipboard in hand. I nod and give him a thumbs up.

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Hot Schedules

SEPTEMBER 3, 2021

Is Your Back Office Sinking Productivity? B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. Between payroll, ordering, reporting, and a mess of other paperwork, it’s easy for back-office operations to bog down crucial front-office efficiency.

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Food Safety Back of House Front of House Inventory 147

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Training ALWAYS pays back in dividends. You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. How hard can it be – right?

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Cash Management Social Media Restaurant Law Communication 364

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

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Culinary Cues

SEPTEMBER 21, 2023

After a couple years she moved back here as the chef of her current operation. He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. She spent a year in school and then landed a job in Boston as a line cook.

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Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate.

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Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

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Inventory Management Management Waste 103

Cheetah

MAY 11, 2021

Once you have a grasp on your establishment’s total allowed capacity, give some thought to the following: Inventory stock Back of house staff Social distancing and a better dining experience These 3 key pillars can make the difference between a streamlined restaurant reopening and a stalled one. Stock Up on Inventory.

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Back of House Front of House Food Supply Coaching 148

Culinary Cues

APRIL 22, 2020

Put down the knife and back away from the table. [] YES CHEF RULES THE DAY. As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone. Each of us deals, or tries to deal, with this situation in our own unique way.

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360Training

APRIL 1, 2019

It’s tempting to apply this strategy to inventory management, but that’s a big mistake. Unless you want to risk spoilages, shortages, and misuse of resources, you need to apply an organized system to your inventory. Keep your oldest stock toward the front and add your newest stock at the back. when you have it.

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Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

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Inventory Management Management Waste 78

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface.

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Hot Schedules

JANUARY 12, 2022

Back (Office) to the Future: The 4 Trends IT Leaders Need to Know. I f reinvention is defined as the process through which something is changed to the point it becomes entirely new, then the restaurant back office is getting reinvented big time. A truly end-to-end workforce management solution houses everything under on set of logins.

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Back of House Employee Relations POS Government 147

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Restaurant KPIs impacting a profitable back of house.

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Restaurant365

JULY 24, 2020

The focus of this blog post is to help existing restaurants launch their own ghost kitchens. Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. What is a ghost kitchen? How a ghost kitchen works. Size of U.S.

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Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

NOVEMBER 18, 2021

This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Your restaurant orders, receives, and counts food all in one system: your inventory management software. Your inventory management solution measures and stores all the information you need about your food cost.

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Employee Relations Cash Management Point of Sale Front of House 148

Focus POS

JANUARY 15, 2020

Tighter inventory control. From front-of-house to back-of-house operations, restaurant technology can be leveraged to streamline it all. Inventory Tracking. Aside from your labor, your inventory is one of your largest expenses. Improving your inventory tracking can equate to major cost savings.

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POS Front of House Loyalty Program Inventory 151

Xtra Chef

JULY 6, 2020

Get an Inventory Summary Report to analyze opening and closing numbers. Recipe Management isn’t the only module getting the love in this update—we have a new report for Inventory Management users, too! Under Operation Reports, you’ll see the new Inventory Summary option. Stay tuned! Pretty cool, right?

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Inventory Customer Experience Back of House Social Media 126

Restaurant365

JUNE 10, 2021

Today, Restaurant365 announced the acquisition of Compeat , a well-known provider of restaurant back office, workforce, and business intelligence software. Be the only restaurant-specific solution with integrated accounting, inventory, payroll/HR, purchasing, and payments. Two leaders uniting. Now is a critical time. Better together.

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Sling

MAY 9, 2023

For more suggestions on how to build strong relationships at work, check out these articles from the Sling blog: How to Have a Strong Employee/Employer Relationship 12 Leadership Theories And Styles For Managers 2) Improve restaurant security A strong RO program will also include some form of security. Here’s how to achieve that.

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Operations Loyalty Program Food Safety Front of House 78

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Here are a few examples of how expanding back of the house technology can help deliver on patrons’ increasing expectations: Delivering dining insights.

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Technology Dietary Restrictions Back of House Front of House 78

Hot Schedules

NOVEMBER 26, 2019

Meet the Villains Part One: The Busywork Beast in the Back-Office Lair. Part One: The Busywork Beast in the Back-Office Lair. Hiding in every back office lair is a Busywork Beast. Plus, manual back-ups and lost information, buried notices and wasted paper. . Luckily, there are ways to defeat this back office villain.

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Cash Management Allergens Front of House Back of House 78

Margin Edge

FEBRUARY 3, 2022

In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?) or that maybe it’s time to prioritize a few of those old practices that have been simmering on the back burner. Take consistent inventories. 6 Ways to Reduce Food Costs.

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2022 Food Seasonal Menu Waste 98

Restaurant365

JUNE 3, 2022

Whether you are the front of house, back of house, bar, or general manager you have most likely had bouts of job burnout. If you are experiencing signs of burnout, now is the time to regroup, re-center, and get your motivation back! When you feel your passion start to fade, take a step back and remember why you are here.

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Management Management Back of House Front of House 78

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. As a restaurant owner or operator, keeping your food costs low is a continual challenge. However, while you can adjust your food cost, optimizing your food cost isn’t a one-time event.

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Compost Food Waste Front of House 88

Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. It touches everything that is critical to the restaurant running smoothly, from how you schedule your staff to properly managing your inventory. Manage Restaurant Food Inventory.

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Operations Management Management Inventory 78