7 Shifts
JUNE 3, 2022
According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Whether they're in school, have kids, or need time for auditions, restaurant workers can live the lifestyle they want outside the traditional 9-to-5. Schedules aren't flexible.
Modern Restaurant Management
DECEMBER 16, 2021
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. The rise of collaborative coaching.
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Bar and Restaurant Coach
NOVEMBER 8, 2019
Have a Designated Receiving Area. Designate a specific area where deliveries will be accepted, and install a video camera there. Don’t write over any of the data on the invoice—it really interferes with the audit process later. Focus on Your Backdoor appeared first on Bar and Restaurant Coach. Take Notes.
EATER
MAY 25, 2023
Photo by David Cortes Stephanie Jack always knew she wanted to work in food, and her journey took her from Frito-Lay to the “smart produce” business Stephanie Jack’s parents met while working at Heinz — specifically, when her mother was auditing her father’s department. What would surprise people about your job? I learn from them every day.
Modern Restaurant Management
JUNE 3, 2021
63 percent want designated drive-thru lanes for mobile orders, far outranking other restaurant innovations. percent in 2020 as brands shifted to more frequent, virtual interactions focused on ensuring franchisees were weathering the storm rather than the traditional compliance audit. Apps are being deleted and redownloaded.
Modern Restaurant Management
JUNE 19, 2020
Individually packaged meals arrive in a single delivery at a designated place and time, so there is less traffic in and out of the office. We designed Relish because it's COVID-smart. ” Features include: Ingredient Price Tracker — Monitor item price fluctuations to audit and avoid vendor discrepancies.
Modern Restaurant Management
AUGUST 19, 2020
launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. It is designed to be flexible depending on the needs of each institution, and the dozens of instructors teaching courses this fall.
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