2020 Cash Management Communication Training 
7 Shifts
JANUARY 23, 2020
Are you opening a restaurant in 2020? As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Training before opening. Manager, Mercato Italiano. Congrats! ?? And good luck. Erin, Rush Street. ?. ?.
Modern Restaurant Management
NOVEMBER 24, 2020
Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19. Managing cash flow can be difficult for seasonal businesses. Does your dining room layout need a social distance inspired layout?
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7 Shifts
NOVEMBER 12, 2020
In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. It usually involves an orientation, paperwork collection, and training. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.
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. In a pinch, you can also rely on a team communication tool to allow employees with last-minute time-off requests to trade or offer up their shifts to a coworker to avoid an understaffed holiday event.
Culinary Cues
APRIL 1, 2020
Dining in restaurants is a vehicle for communication, a respite for those who are looking for solace, a place of celebration, an environment for reward, and a source of entertainment that would be impossible to replace. PLAN BETTER – TRAIN HARDER. THE RESTAURANT BUSINESS IS ESSENTIAL TO OUR ECONOMY. Setting the Table, by: Danny Meyer.
Restaurant365
DECEMBER 11, 2020
The year 2020 prompted enormous changes in the restaurant industry. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Manage cash flow by creating a cash flow forecast. over a certain period of time.
Culinary Cues
APRIL 30, 2020
Cash Flow: Restaurants should not view profit as a goal during Phase One. Profit will still be elusive, but solid management of expenses can result in breakeven. Stop the bleeding will be an essential part of financial management. PLAN BETTER – TRAIN HARDER. This will be a focus in Phase Three. Food for thought.
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