Modern Restaurant Management
MARCH 28, 2022
The spike of take out and delivery orders that began with covid makes it all too easy to forget that prior to March 2020, guests had already begun moving that direction. At the same time, competition for labor has risen, making it more difficult than ever to recruit, train and retain employees.
Modern Restaurant Management
JANUARY 10, 2022
However, BOH technology has long been at the bottom of the list for many operators. After adopting better delivery and takeout technology in 2020, restaurants are now turning their tech budgets toward bringing in back of house. Addressing Labor. This includes things like clocking enforcement, which is managed by the back-of-house.
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7 Shifts
OCTOBER 22, 2021
Even in the pandemic year of 2020, before vaccines, we saw bumps in both sales and shifts scheduled in and around the tent pole holidays. Regardless of if these new hires are temporary or permanent,part-time or full-time, or BOH or FOH , they should be hired promptly and confidently. Holiday Referral Sprints.
Restaurant365
MAY 7, 2021
Employee retention and recruitment have long been a challenge in the restaurant industry. million down from February 2020.” The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. Recruitment has long been a challenge in the restaurant industry.
Sling
AUGUST 9, 2023
November 2020 Virtual Training 101: The Complete Guide For Managers November 2020 How To Calculate And Control Restaurant Labor Cost November 2020 What Is Comp Time?
Restaurant365
FEBRUARY 4, 2021
If you’re a restaurant owner or operator, COVID-19 brought tough challenges for your business in 2020. Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Familiarize Yourself with Labor Laws.
Apicbase
FEBRUARY 29, 2024
million tons in 2020 and 12 million tons in 2021. Square , 2024) After recruiting and retaining staff, increasing sales volume is the second most expected challenge in 2024 (23.75% of respondents). After a significant decrease in 2020, the rate of food waste started to grow again. million tons in 2020 and 12 million in 2021.
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