Remove Back of House Remove Reference Remove Reservations
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Restaurant Staff Training 101

7 Shifts

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

Training 195
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Increase Table Turnover: 7 Easy Steps to Boost Restaurant Revenue Fast

Lavu

Table turnover time refers to the average amount of time it takes for a table to be occupied by different groups of guests. There are numerous ways to improve your table turnover rate, such as implementing efficient reservation systems, optimizing menu design, and training staff to handle table management effectively.

Seating 140
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SaaS POS Systems: Why Cloud-Based POS is the Future of Restaurant Management

Lavu

Software, as a Service, commonly referred to as SaaS, is a relatively new business model where software is licensed to customers on a subscription-based plan over the internet. Why SaaS POS Systems Are the Ideal Cloud-Based Solution for Restaurants SaaS systems are all backed up to a remote cloud server, which has many benefits.

POS 78
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The Best New Restaurants in America

EATER

Scott Suchman This year, we found ourselves blissfully forgetting about the world outside the dining room, and settling into meals that felt exciting, confident, and joyful Dining out should be a lot of things — nourishing, thought-provoking, less than a week’s rent — but one that can be easy to forget about is fun.

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THE KING IS IN THE HOUSE

Culinary Cues

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

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THE VALUE OF THE SCHOOL OF HARD KNOCKS

Culinary Cues

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. In the end, from my perspective, the ones who exceed their own and other’s expectations are the ones that find strength in the school of hard knocks.

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THE MOMENT WHEN YOU ARE IN THE ZONE – PART I

Culinary Cues

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique. Your dictionary.

Café 441