Remove Allergens Remove Food Order Remove Management Remove White Paper
article thumbnail

Maintain Compliance with Predictive Scheduling Laws

Hot Schedules

Predictive Scheduling laws are designed to help your employees, but the burden falls on managers. When managers make changes to a previously set schedule, the impact on the employees can be a tough one. The right solution helps minimize the headaches and maximize efficiency, with your managers setting a solid schedule.

article thumbnail

What Is a Cortado?

Perfect Daily Grind

A customer walks into your coffee shop and orders a cortado. For others, it’s a small flat white or latte. With so many opinions on what a cortado is, there’s plenty of room for miscommunication – whether you want to order one, or serve it to customers. It’s] a bit smaller than a flat white”. .

Café 218
Insiders

Sign Up for our Newsletter

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

Trending Sources

article thumbnail

Offsetting Rising Labor Costs with Menu, Purchasing, and Inventory Excellence

Hot Schedules

Look at technology that can help you manage the process. One of the biggest challenges with recipe and menu engineering is trying to manage it using tools like Excel. Download a copy of our complimentary white paper, Leveraging Technology to Offset Rising Labor Costs. Optimized Purchasing and Inventory. What’s Next.

article thumbnail

How to Achieve Accurate Forecasting

Hot Schedules

Every manager forecasts differently. The right tools (and data) can help your manager make better predictions. Then, managers should overlay their local knowledge (about local events, or nearby construction). That way, managers can see exactly how many employees they need in each area to meet that demand.

article thumbnail

The Evolution of Scheduling

Hot Schedules

This means managers allocate labor across the week based on their allowed labor spend, which is based on expected sales. Managers have a fixed amount of money to spend on staffing throughout the week. The error compounds, and to stay on budget, managers are forced to cut shifts at the end of the week. What does that look like?

article thumbnail

MRM Research Roundup: Mid-October-2019 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dismal restaurant sales traffic, best foodie cities , top breakfast foods in America, food fraud and why Brits love chicken shops. ” Small Relief For Management Retention, But Staffing Still Concerning. Challenging Q3.

2019 84