Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

7 Shifts

SEPTEMBER 19, 2019

7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu.

Management 284

Management Management 2019 Employee Relations 284

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Communication.

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

OneDine

SEPTEMBER 26, 2023

Streamlining Menu Offerings: A concise menu not only simplifies decision-making for customers but also helps reduce food waste and lowers inventory costs. Referral Incentives: Encourage existing customers to refer friends and family by offering rewards for successful referrals, expanding your customer base organically. Get specific.

Loyalty Program 52

Loyalty Program Social Media Sustainability Waste 52

Clover - Restaurants

MAY 3, 2024

These include: Maintain dry, clean floors: Clean up spills and slip hazards immediately, communicate hazards to staff and guests via signage and verbal communication, and use drainage and dry standing places in spaces where wet processes are used. Moisture and grease build-up on floors, walls, and distribution piping.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. Cross-Training Employees. What is a rotating shift? Use a Rotating Schedule Template to Get Organized [Free Download]. No Consistency.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Ken Burgin

MAY 17, 2022

Friction between floor staff and kitchen is wasteful and unnecessary, but it won’t go away by itself. Refer to communication skills right from the beginning. Better training for floor staff. Train supervisors and head chefs in short, fast discipline. Include teamwork in Job Descriptions.

Front of House 74

Front of House Kitchen Safety Training Sports 74

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Ken Burgin

JULY 9, 2022

Good internal communication systems – allowing staff and management to communicate freely. Consequences for good or bad work – praise and recognition for positive action, and an appropriate response for work that’s sloppy, faulty, wasteful or dangerous. Proper reference checks on new staff.

Point of Sale 60

Point of Sale Cash Management Website Management Audits 60

Restaurant365

SEPTEMBER 16, 2021

For instance, offering restaurant accounting and operations training to employees can help set them up for success in future restaurant management roles. The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Sling

APRIL 27, 2023

Restaurant operations management (sometimes referred to as ROM) is the set of processes and procedures that provides a framework for all of the day-to-day activities of your business. While that is part of the training process, there’s more to it than just saying, “Here’s how we do it.”

Operations 78

Operations Management Management Inventory 78

Tableo

JUNE 21, 2023

Reference checks: Get in touch with the references that candidates have given you to learn more about their trustworthiness, dependability, and performance. Programs of comprehensive training: Laying the groundwork Invest in extensive training programs to create a cohesive and productive team. New to Tableo?

Recruiting 40

Recruiting Seminar Hiring Workshop 40

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. Cross-Training Employees. What is a rotating shift? Use a Rotating Schedule Template to Get Organized [Free Download]. No Consistency.

Front of House 195

Front of House Employee Relations Back of House Take-out 195

Restaurant365

MARCH 15, 2022

You could be doing everything right when it comes to forecasting and scheduling the right number of employees, but if your restaurant group has a high turnover rate, then you’re wasting valuable labor dollars. A process-driven referral bonus communicates, “We value our employees. Train your managers to hire the right employees.

Hiring 78

Hiring Cash Management Insurance Communication 78

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. Empowerment,” “encouraging diversity” and “training” are among the many initiatives that most restaurants claim to care about.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Perfect Daily Grind

OCTOBER 31, 2019

Train Your Staff. According to Peter Littleton, Technical Director of the UK’s Christeyns Food Hygiene , high costs and staff turnover can put business owners off investing in allergy risk training. This will help staff communicate risks accurately, as well as understand product labels. Communicate With Consumers.

Allergens 79

Allergens Food Document Food Safety 79

Restaurant365

MAY 7, 2020

Communicate your distancing requirements with third-party delivery drivers and other suppliers. Ensure proper training for food employees with new or altered duties and require that they apply the training according to established procedures. Staff Health, Hygiene and Training. Clean and sanitize restaurants daily.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

EATER

JANUARY 31, 2024

Cheung also gleaned some transferable skills from his training hand-pulling noodles. In my house growing up, even candy that was a few days old — if it ever made it that long — never went to waste.) Tiffany Leigh is a BIPOC freelance journalist with a culinary background and degrees in communications and business.

Social Media 126

Social Media Online Ordering Hiring Back of House 126

Apicbase

APRIL 11, 2024

Restaurant back office software refers to digital tools used by restaurants to manage back of house operations and administrative tasks. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste.

Operations 52

Operations Back of House Allergens Front of House 52

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. Facilitate communication within your business. Connectivity of that caliber significantly reduces wasted time. Organize work hours.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. Facilitate communication within your business. Connectivity of that caliber significantly reduces wasted time. Organize work hours.

Operations 78

Operations Document Airlines Tip Distribution 78

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). References: [link]. Next, you should assemble your catering team.

Catering 99

Catering Point of Sale Delivery Customer Service 99

ExactHire - Restaurants

DECEMBER 9, 2022

High-volume hiring refers to the practice of filling a high-number open requisitions within a short timeframe. They are still finding it hard to identify, train and keep new hires–not to mention their struggle to keep mass hiring initiatives organized. Communicate your culture. What is High-Volume Hiring?

Hiring 98

Hiring Recruiting Customer Experience Document 98

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Communicate restaurant guidelines and policies. Hands-on menu training and tasting. Review U.S.

Hiring 52

Hiring Employee Relations FOH BOH 52

BNG Point of Sale

SEPTEMBER 2, 2021

Overhead costs refer to ongoing expenses such as advertising, utilities, and rent which make running an eatery possible in addition to raw materials and food for goods production. . Improve employee efficiency: Improperly trained staff can cost your restaurant in many ways. Staff management and communication .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

ExactHire - Restaurants

DECEMBER 9, 2022

High-volume hiring refers to the practice of filling a high-number open requisitions within a short timeframe. They are still finding it hard to identify, train and keep new hires–not to mention their struggle to keep mass hiring initiatives organized. Communicate your culture. What is High-Volume Hiring?

Hiring 52

Hiring Recruiting Management Management 52

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. Do a budget and work on predicting cash needs the next 60-90 days.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Modern Restaurant Management

AUGUST 19, 2020

Ghost kitchens, also referred to as dark or virtual kitchens, are professional kitchen facilities set up to support delivery or carryout meals only, offering restaurant operators an opportunity to start an additional revenue stream. They both went through a management training program. Communication platform. OhWaiter Debuts.

Kitchen Safety 197

Kitchen Safety Loyalty Program Delivery Customer Service 197

Indoor Media

APRIL 5, 2018

Website builders are the training wheels for self-designed websites. Ask for references and a portfolio, and do your research on cost! You’ll waste yours and the designers time by agreeing to work with someone who doesn’t share the same vision or standards that you do. What are my options for building a website?

SEO 78

SEO Mobile Ordering Social Media Small Business 78

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

Open for Business

DECEMBER 12, 2023

If you skip this step and go straight to submitting your offer to investors through a private placement memorandum, you may end up wasting a lot of time and money if changing the terms is necessary. Make a plan right out of the gate for how you’ll communicate with investors about the status and health of your restaurant once it opens.

Back of House 78

Back of House Restaurant Law Email Marketing Small Business 78

Touch Bistro

APRIL 12, 2021

Loss prevention refers to your restaurant’s efforts to reduce any and all revenue losses. This includes taking simple steps, like ensuring you don’t order too much produce and ending up with excessive food waste. Offer Proper Onboarding and Training. Promote Open Communication.

Cash Management 52

Cash Management POS Inventory Point of Sale 52

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 15

Inventory Management Management Food 15

Modern Restaurant Management

FEBRUARY 14, 2020

While he trained to become a sushi chef, he maintained a respect for hibachi and ramen. Located in the East Village with a townhouse-like setting, the restaurant will be juxtaposed with traditional Korean references and serve an all-day menu as well as anju (late-night) menu. " Pronk began her career bartending at P.F.

Back of House 112

Back of House Hotels Leadership Design 112

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Ensuring proper handwashing and employee training will be critical, as well as proactively and thoughtfully communicating these practices to customers. "PathSpot Installing plexiglass barriers at checkout.

Food Safety 154

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 154

Gourmet Marketing

SEPTEMBER 23, 2021

We highly recommend that you train your staff to offer an outstanding level of customer service. There are many different approaches to this, but in general, you’ll want to be active on social media and look for opportunities to communicate with your audience. Don’t waste your time or money in the wrong channel.

Marketing 61

Marketing 2021 Social Media Website Management 61