Clover - Restaurants

MAY 3, 2024

City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

360Training

JUNE 25, 2020

There’s nothing more fundamental than food safety in the restaurant industry. The results of poor food safety can be devastating to both your reputation and your bottom line. One of the key strategies for preventing food-borne illness in your kitchen is Time and Temperature Control for Safety (TCS). Easy, right?

Food Safety 148

Food Safety Food Kitchen Safety Front of House 148

Open for Business

DECEMBER 18, 2023

Here, we’ve put together a complete guide on implementing an effective Angel Shots protocol, from staff training to legal considerations. Training all front-of-house staff, security, and even kitchen teams on the meaning of special drink orders is crucial. What is an Angel Shot drink?

Transportation 78

Transportation Front of House Education Kitchen Safety 78

Transact

DECEMBER 30, 2019

What better time to turn over a new leaf and turn your kitchen into the best thing since sliced bread ? The post-holiday lull is the best time to take a break from the chaos and give your kitchen a thorough cleaning. Approach your kitchen strategically. I’m referring to topics like: Food safety best practices.

2020 83

2020 Kitchen Safety Food Safety Front of House 83

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

JUNE 30, 2021

The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The COVID-19 pandemic has hit the restaurant industry hard.

Operations 52

Operations Management Management Front of House 52

The Restaurant Times

JUNE 26, 2021

This will give you a clear structure to focus on and help you refer back in times of need to know you’re on the right track. . Hiring an apt number of people for the back-of-the-house and front-of-the-house operations is critical to optimize the restaurant’s labour cost. . Source: Forbes.

Kitchen Safety 84

Kitchen Safety Food Safety Back of House Front of House 84

360Training

JUNE 11, 2020

What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? They’re referred to as Potentially Hazardous Foods (or PHFs). According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. during processing and manufacturing. By Contaminant.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Here is the list: 1. Recruiting And Onboarding.

Management 52

Management Management FOH BOH 52

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 197

Kitchen Safety Loyalty Program Delivery Customer Service 197

KaTom

MAY 4, 2020

As areas across America slowly establish a new normal, restaurant owners are working to figure out how they can protect the health and safety of their employees and customers. You can use the information below as an easy reference of some ideas you can incorporate into your own plan to reopen a restaurant after a coronavirus shutdown.

Front of House 64

Front of House Back of House Kitchen Safety Food Safety 64

Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Takeout For Good.

Food Safety 154

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 154

Modern Restaurant Management

OCTOBER 16, 2019

The robotic kitchen runs on batteries instead of a diesel generator. In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut.

Food Truck 121

Food Truck Customer Service Customer Experience Front of House 121

The Restaurant Times

MAY 19, 2021

Restaurant operation manuals are the spine of restaurant businesses. They include a set of important documents, guidelines, and other information that restaurant managers and staff should be aware of. The operation manual for restaurant also provides guidelines to new restaurant employees and interns. when writing the manual.

Operations 52

Operations Employee Relations Kitchen Safety Front of House 52

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. After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process.

Hiring 52

Hiring Employee Relations FOH BOH 52

EATER

AUGUST 21, 2020

Peter Meehan’s transgressive vision helped redefine food media with the groundbreaking Lucky Peach , and later transformed the LA Times ’s food coverage. But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers.

White Paper 145

White Paper Social Media Magazine Back of House 145

Black Box Intelligence

NOVEMBER 1, 2021

Year-over-year check growth was 5.7% during the week, the highest growth recorded since mid-April. Check has grown at 5.0% or more during each of the last 7 weeks. . Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 percentage points or more during the week). .

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Fast Casual Guest Recovery Fine Dining Point of Sale 84