Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. They take purposeful planning and work to build and maintain.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

The Restaurant Times

NOVEMBER 4, 2021

A well-designed kitchen layout not only helps your back-of-house crew to prepare high-quality meals but also increases the speed and efficiency of your whole team, resulting in a better guest experience. . A restaurant kitchen’s design and layout should allow food to flow smoothly from the prep area to the line.

Design 98

Design Kitchen Safety Back of House Food Safety 98

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. The biggest factor in reducing food waste is how invested your store-level managers are.

Compost 88

Compost Food Waste Front of House 88

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. What Back-of-House Processes Can Restaurants Automate? What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Touch Bistro

MARCH 25, 2021

Considering three in four restaurant workers leave their employers within a year, and the average cost of turnover can set a restaurant back as much as $5,864 per employee (ouch!) After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process. Let’s get started!

Hiring 52

Hiring Employee Relations FOH BOH 52

7 Shifts

MAY 31, 2021

On the other hand, skimping on ingredients increases the likelihood that a guest won't come back – and may even tell others not to do the same. How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? That's why restaurateurs rely on restaurant operations. Table of Contents.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. Accounting and finances: Manage budgets and track food and labor costs. Inventory management: Monitor and maintain food and beverage stock levels.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

DECEMBER 28, 2020

Chris Adams, VP of Strategy, Oracle Food & Beverage. As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create. generation.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. Kitchen management software comes in all shapes and sizes. It makes choosing the system that is right for you all the more complicated.

Management 52

Management Management Point of Sale Kitchen Safety 52

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Christopher Baron of RedBaron Consulting.

Mobile Ordering 216

Mobile Ordering Front of House Fast Casual Customer Service 216

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

The Restaurant Times

JANUARY 18, 2023

Independent platforms, such as online ordering platforms, rewards programs, food delivery, and customer relationship management systems (CRM), should work together to offer a seamless experience. Technology is crucial to the success of modern restaurants. Usually, the central system is a point-of-sale (POS) system. for managing phone calls,

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138