7 Shifts

NOVEMBER 15, 2024

A good restaurant manager would use these opportunities to provide specific coaching, such as offering training on service techniques or cross-training in different areas of the restaurant. At the same time, the manager can coach the restaurant staff on how to handle similar situations better in the future.

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

DECEMBER 16, 2021

Operators should gravitate towards technology to automate inventory and track costs and sales to determine the best course of action. We’ll move towards a continuous quality model with more self-assessments and collaborative coaching vs. traditional onsite audits. The rise of collaborative coaching.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Embrace the Suck

DECEMBER 25, 2019

What you want to ask for is margin instead of markup and you want it to be auditable. Now, if you can manage your inventory to be more efficient and can reduce the number of deliveries you get per week while keeping the case count high, that is worth a percentage point on your PVA! You think right away, “WOW, this is awesome!”

Food Truck 296

Food Truck Food Tip Distribution Audits 296

Bar and Restaurant Coach

APRIL 2, 2019

Does your bar or restaurant operation have an inventory program or an ordering program? Often, people believe they are running an inventory program, or consider both practices one and the same. It’s largely due to the way venues manage their inventories. Inventory Program. There are vast differences between the two.

Inventory 95

Inventory Bar Coaching Audits 95

Bar and Restaurant Coach

NOVEMBER 8, 2019

Often when we think of liquor inventory control, our minds go to behind the bar. To take it one step further, the default-mode for most bar and restaurant operators is to attribute inventory loss to staff. Liquor Inventory Control Starts at the Backdoor. anything that has a financial or inventory element. instant replay!

Inventory 79

Inventory Coaching Audits Bar 79

Bar and Restaurant Coach

SEPTEMBER 13, 2019

A handful of viewers who watch these “save my store” shows will be able to see through the drama-soaked episodes and learn from a common thread: That most businesses in the hospitality industry run into trouble when they don’t focus on (to name a few): liquor inventory control. staff & management training and responsibilities.

Bar 77

Bar Coaching Audits Inventory 77

Crunchtime

FEBRUARY 7, 2024

Inventory audit: different products and items run out of stock more quickly than others; standardizing the expectations for when and how frequently each product should be prepared or restocked. For example, if an internal audit finds that certain items are out of stock, a task would be assigned to restock that item by a certain date.

Operations 78

Operations Audits Cash Management Food Safety 78