Blog Employee Relations Operations Training 
7 Shifts
JANUARY 31, 2024
It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Chances are, it's balancing the scheduling requests of dozens of employees each week.
Culinary Cues
APRIL 10, 2023
To those operators who do things right, who care for their employees, who seek their input and value it, and who work hard to pay a fair wage, show empathy, and understand that the happy employee is the key to success – these perceptions and beliefs are a real dis-service.
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Culinary Cues
APRIL 23, 2022
The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.
Culinary Cues
NOVEMBER 17, 2020
In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. Restaurant employees are part of a culture that doesn’t fit anywhere else.
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. Design an employee onboarding process. Your employees rely on you to provide a safe working environment.
Culinary Cues
APRIL 13, 2020
Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission. This only makes sense (already required in most healthcare facilities). [] SERVESAFE REQUIREMENTS FOR ALL EMPLOYEES.
7 Shifts
JANUARY 31, 2024
It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Chances are, it's balancing the scheduling requests of dozens of employees each week.
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