Remove Advertising Remove Recruiting Remove Waste
article thumbnail

Five Common Seasonal Hiring Mistakes and How to Avoid Them

Modern Restaurant Management

However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. Below, we review five common mistakes recruiters make when hiring seasonal workers and how to prevent them in order to reach your yearly goals. How to avoid.

Hiring 514
article thumbnail

The Winning Strategy: Attracting and Retaining Top Talent for Your Restaurant – A Four-Step Approach

Embrace the Suck

But these fresh recruits often stick around only briefly before setting off, triggering a repeating cycle of worry. Step 2: Proactive Recruitment Unearthing top-tier talent demands active recruitment. Instead, we should be on the offense, taking our recruitment strategy to the talent pool. It's astounding! Are they alive?

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes. But smaller restaurants also have to worry about keeping the budget intact. Stock incoming inventory. Check inventory levels.

article thumbnail

[Guide] Restaurant Management Tips & Tactics: 2019 Field Guide

7 Shifts

Marketing and advertising : Market your restaurant to help achieve optimal restaurant capacity (social media and review management included). A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. Reduce food waste. You can minimize waste in several ways.

article thumbnail

Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Its theatrical and yes it might cost slightly more, but it has a lot of added cool factor for restauranteurs to have their cold side prep cook on the floor- and it’s easier to customize, and cuts down on waste with errant orders. Candace MacDonald, Co-Founder and Managing Director of Carbonate. Kristi Turner, CMO of Compeat.

article thumbnail

A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes. But smaller restaurants also have to worry about keeping the budget intact. Stock incoming inventory. Check inventory levels.

article thumbnail

MRM Plant-Based: Good Food Scorecard and Healthier Hospital Food

Modern Restaurant Management

Del Taco was recognized for adding multiple Beyond Meat items to its menu in 2019 and for heavily advertising these offerings to meat-lovers, vegetarians, and vegans alike. While it cooks and tastes like eggs, its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources.