Allergens Employee Relations Seating 
Modern Restaurant Management
JUNE 27, 2025
The lowest ratings are related to the digital experience, which also shows the most deterioration. While customer experience and inventory management represent the first wave of AI adoption, survey responses indicate that a second wave of AI deployment is focused on boosting customer loyalty and enhancing employee experience.
Hot Schedules
NOVEMBER 20, 2019
“They are probably going to be in the driver’s seat for a long time, so you need to be flexible to them.”. Foster a Strong Culture to Connect with Employees. As the industry faces a workforce crisis, engaging and connecting with hourly team members will help foster employee loyalty and reduce turnover. Related Posts.
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Hot Schedules
JANUARY 14, 2020
A slow, boring shift means employees receive lower tips and have less to do. These employees are then checked out or distracted on the job. Managers divide the sales revenue forecast by this number to determine how many employees they can put on the schedule. The time spent by a given employee differs for each scenario.
Black Box Intelligence
DECEMBER 10, 2021
Technology in restaurants can be a game-changer for the customer experience, employee workflows and the bottom line. It’s more sanitary than handling a paper-based menu, reduces printing costs and saves employees’ time cleaning between table turns. Air purification technology in restaurants can help ease guest and employee concerns.
The Restaurant Times
MARCH 10, 2023
Continue reading as we talk more about front-of-house employees in a restaurant, their importance, functions, the different FOH positions, and tips on managing and optimizing FOH operations. They are in charge of scheduling, handling customer complaints, and interviewing and hiring new employees. How to Optimize Front of House (FOH)?
Clover - Restaurants
MAY 3, 2024
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. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.
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