Culinary Cues

DECEMBER 5, 2023

It is one of the most essential positions in the kitchen, operated by a person who is responsible for the single most expensive piece of equipment and one of the costliest inventories (China, flatware, glassware). The dishwasher position teaches you to be humble and service oriented. Wax on, wax off, young grasshopper.

Kitchen Safety 370

Kitchen Safety Food Safety Back of House Front of House 370

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. There'll be new branding, a new staff, different inventory, and updated forecasting involved. Replicating an Existing Concept. Supplier Sourcing.

Management 370

Management Management Document Hiring 370

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 377

Coaching Sports Point of Sale Take-out 377

Sling

JUNE 9, 2023

Running a successful restaurant isn’t just about serving great food. So, in this article, we discuss some of the most important restaurant costs, how to calculate them, and how to use them to run your restaurant better. For the remainder of this article, we’ll use one month as our time period of choice. You pay $2.04

Operations 78

Operations Inventory Food Supply Point of Sale 78

Culinary Cues

MARCH 3, 2021

In a recent article about Danny Meyer – NYC restaurateur extraordinaire, he talks about his epiphany over the past year – an opportunity he had to truly assess everything about his restaurants and the accepted approach towards operation. ” -Danny Meyer – Union Square Hospitality.

Dine-in 419

Dine-in Small Business Seasonal Menu Café 419

Culinary Cues

DECEMBER 8, 2022

Emmett and Sally were in the zone, Scott was on expo serving as liaison between front and back of the house, calling out orders, wiping the rims of plates, and setting garnishes in place. Since the group would fit lunch between breakout seminars, we only had a little over 90 minutes to serve 300.

Front of House 401

Front of House Back of House Seating Food Truck 401

Culinary Cues

JUNE 16, 2023

Every position is important – an understanding that would serve him well throughout his career. You learn more every day, from every situation, from every team, and from each chef with whom you serve. As a result of his first experience in the diner, occasionally, Shawn would jump in to help the dishwasher.

Kitchen Safety 331

Kitchen Safety Back of House Hotels Food Safety 331

Sling

OCTOBER 2, 2019

Many managers feel that bar inventory is a complex, time-consuming process that doesn’t serve any real purpose. In this article, the experts at Sling tell you how to take inventory in just four steps and give you some expert tips to make the whole process easier. How To Take Bar Inventory. received inventory ).

Inventory 60

Inventory Bar Tip Distribution Point of Sale 60

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. Who makes the magic happen? Fast forward to 2022.

Food 185

Food Food Safety Front of House Fast Casual 185

Culinary Cues

DECEMBER 3, 2022

The hotel restaurant doesn’t serve lunch (except for special events) which gives us a chance to catch our breath. We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service. Stay tuned for the next article – FULL HOUSE -ALL HANDS-ON DECK. Morning, Jack.”

Back of House 340

Back of House Hotels Front of House Book 340

Sling

OCTOBER 1, 2021

In this article, we take an in-depth look at why this food cost number matters for your restaurant, how to calculate it, and the best way to optimize for success. Good” depends on the type of food served, the costs of operating the restaurant, and a host of other variables. This will be your Beginning Inventory.

Definition 78

Definition Food Seasonal Menu Inventory 78

Sling

APRIL 27, 2023

In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

Operations 78

Operations Management Management Inventory 78

Apicbase

MARCH 28, 2024

These include food production and inventory management. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. Expediter (or Pass Coordinator): They coordinate with the FOH team at the pass where the food is served.

Back of House 52

Back of House FOH BOH Front of House 52

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. TRAINING: You can never train too much.

Employee Relations 386

Employee Relations Training Fine Dining Take-out 386

Restaurant Engine

JULY 13, 2022

In this article, we look at how paying attention to your productivity levels will enhance the success of your business. 1: Inventory Management. One of the best ways to improve your restaurant’s productivity is using your POS system’s inventory management feature. First, you have an accurate count of your inventory.

POS 102

POS Website Management Point of Sale Loyalty Program 102

Culinary Cues

MAY 21, 2023

In all cases, we remain in control of the technology that serves as an effective tool. We have embraced all of this and more and would likely agree that these uses of technology have made our lives better at some level.

Technology 339

Technology Social Media Back of House Front of House 339

Modern Restaurant Management

JULY 5, 2023

This article explores how QSRs can harness the power of technology to enhance operations, deliver more engaging experiences, reduce costs and increase profitability. For example, well-crafted integrations between software systems enable simplification and automation of order management, inventory control and customer relationship management.

Hospitality 173

Hospitality Customer Experience Loyalty Program Customer Service 173

Goliath Consulting

JUNE 15, 2021

Inventory Estimates. It has also been a time-consuming and challenging process to develop an efficient inventory estimate as many businesses had to rely on historical data over current patterns. What this means is that the relationship between the operator and vendor can be strained as a result of poor inventory control.

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

7 Shifts

OCTOBER 15, 2020

Based on my conversations with dozens of restaurateurs and operators, as well as other technology providers over the past few months, this article will quantify how the New York market has been impacted, and what forward-thinking operators are doing to adapt and thrive.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

Apicbase

OCTOBER 28, 2022

In this article, we explore five ways to keep the back-of-house expenses of your restaurants structurally low , so that you don’t have to implement overly heavy price increases to bolster your bottom line. Without a dedicated F&B inventory restaurant system it can take weeks, if not longer before discrepancies start to surface.

Pricing 98

Pricing Point of Sale Inventory Seasonal Menu 98

7 Shifts

MARCH 10, 2022

Their impressive list of features also includes the ability to make real-time menu and inventory changes and to split bills - a task that often produces splitting headaches - with ease. OpenTable seats more than one billion diners per year and serves as a reservation provider for more than 60,000 restaurants and venues.

Management 195

Management Management Operations Point of Sale 195

Restaurant Engine

OCTOBER 27, 2021

In this article, we look at seven tips to control restaurant spending in 2022. #1: 1: Manage and Track Your Inventory. One of the biggest reasons restaurants have trouble controlling spending is they don’t have a handle on their inventory. This can help you ensure your staff isn’t over-serving meals. tweet this).

2022 90

2022 Website Management Inventory Waste 90

Culinary Digital

OCTOBER 23, 2023

In this article, we will explore how the use of digital tools can significantly improve dietary operations. Streamlining Foodservice Operations From order management to inventory control, digital solutions have streamlined foodservice processes to reduce errors and wait times.

Mobile Ordering 64

Mobile Ordering Food Safety Online Ordering Point of Sale 64

Restaurant Clicks

JULY 15, 2021

Taking inventory frequently and minimizing the reduction in your inventory is the easiest way to reduce expenses. You can use inventory software to take inventory more efficiently. Your business’s ideal food cost will serve as your target price. Beginning Inventory = $20,000. Food Sales = $15,000.

Food 78

Food Seasonal Menu Inventory Point of Sale 78

Cheetah

MARCH 8, 2022

The article below outlines the complex and captivating evolution of black-owned businesses in the Bay Area: The Inspiring Evolution of the Bay Area's Black Owned Joints & Food Culture. We also dove into the Cheetah Marketplace, a new selection of inventory from local, artisanal and small-batch producers.

Email Marketing 148

Email Marketing Leadership Small Business Inventory 148

Sling

MAY 9, 2023

In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. As a general concept, these health and safety standards dictate the appropriate ways to store, prepare, and serve the food your customers order.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Perfect Daily Grind

MARCH 20, 2023

You may also like our article on how digital marketing has evolved in the coffee industry. Ecommerce software needs to provide the most relevant information that we have on our coffee inventory,” Jolene adds. “If Understanding how to successfully navigate the ecommerce sector will only serve to do so. What is ecommerce?

Point of Sale 141

Point of Sale Consumer Goods Online Ordering Customer Service 141

Sling

JULY 31, 2023

Bar owners and managers have to think about things like good staffing practices , inventory management , marketing tactics , and curating an appealing menu. 8) Partender Partender is an inventory and ordering tool. 10) BevSpot You can use BevSpot to spot-check inventory and update your stock file in real time.

2023 78

2023 Bar Management Management 78

7 Shifts

SEPTEMBER 28, 2020

Restaurant side work checklist for restocking duties: Refilling condiments (or during the pandemic: pouring condiments into single-serving containers) Replenishing hand sanitizer bottles Restocking self-service stations with napkins, plasticware, straws, milk, half and half, etc. Don't forget to assign opening and closing duties.

FOH 195

FOH Management Management Cash Management 195

Restaurant Engine

NOVEMBER 24, 2021

In this article, we look at how food service entrepreneurs are finding creative ways to manage food costs. It’s very common for kitchen staff to over serve customers. Lower Your Inventory. When you reduce your inventory excess, you won’t see as much waste from spoiling. Be vigilant with your inventory.

Food 119

Food Management Management Website Management 119

Margin Edge

SEPTEMBER 7, 2021

There are a lot of articles out there talking about what to look for in a restaurant management system (RMS), but nearly every article focuses on different software tools that fix individual restaurant problems instead of a comprehensive, all-in-one solution for holistic management. per serving and you sell the plate for $18.50

Management 98

Management Management Inventory POS 98

Sling

MAY 20, 2023

We’ll answer those questions in this article, give you four key features of a good organizational strategy, and show you the best way to get started. money, labor, and inventory) to support infrastructure, production, marketing, inventory , and other business activities. Table Of Contents What is organizational strategy?

Leadership 148

Leadership Customer Service Pricing Marketing 148

Harbor Touch

DECEMBER 20, 2022

This article will explore four ways software technology is transforming the restaurant industry. This is beneficial because customers can be served faster and with less wait time, allowing them to have an enjoyable dining experience. This shift has revolutionized how restaurants operate and present them with new growth opportunities.

Loyalty Program 78

Loyalty Program Online Ordering Kitchen Safety Customer Experience 78

Sling

MAY 13, 2023

In this article, we discuss the most common restaurant positions so you’ll have a better idea of who you need to hire for your business. 11) Prep cook Busy restaurants will often employ a prep cook to prepare any components of the dishes to be served ahead of time so that production can proceed quickly and efficiently once an order is placed.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Perfect Daily Grind

JUNE 16, 2022

You may also like our article on how technology has changed in the coffee industry over the last few years. Furthermore, Cropster Roast can also help roasters keep track of their inventory, to make sure it stays as fresh as possible and that they can keep up with demand. Want to read more articles like this? Enjoyed this?

Café 141

Café Supplies Technology Merchandise 141

Sling

AUGUST 9, 2021

In this article, the restaurant management experts at Sling provide eight examples of restaurant floor plans that are sure to stimulate your creativity. With that unique feature, your staff can accept deliveries, restock, and take inventory without getting in the way of the cooks and servers. Source: Pos.toasttab.com.

Seating 148

Seating Small Business Dine-in Sourcing 148

Apicbase

APRIL 28, 2023

But this article isn’t all bad news. In this article, we unpack how to fight food waste in your restaurants – and grow your bottom line – while helping the environment. The Killer — Poor inventory management. Your staff throws money in the bin when items spoil (see poor inventory management), which is, well, shameful.

Waste 52

Waste Food Point of Sale Inventory 52