Modern Restaurant Management

JANUARY 22, 2024

Businesses share eco-friendly ideals with their customers by ethically eliminating food waste and purchasing locally produced foods to gain popularity. Use technology, reservation platforms, and customer reviews to ensure that everyone is in constant communication and that problems are resolved quickly.

Loyalty Program 178

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 178

Culinary Cues

JULY 20, 2021

Anger over a realization that a kitchen did not meet expectations can often be associated with a realization that the chef failed to properly train or communicate. www.harvestamericacues.com BLOG. Any way that an operator, or co-workers might help to relieve some of these pressures could result in a much better emotional outcome.

Training 474

Training Leadership Café Waste 474

Culinary Cues

APRIL 26, 2020

We all need loyalty to thrive. [] COMMUNICATE, COMMUNICATE, COMMUNICATE. Finally, as you plan a strategy for renewal – make sure that you build a package of communication that keeps everyone: return customers, new customers, and staff members, fully in the loop. www.harvestamericacues.com BLOG.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

Culinary Cues

MARCH 18, 2022

It’s the same misunderstanding that is evident in how your parents still shake their heads and wonder why you are wasting your time. Cooking is a line of communication that opens your heart and soul to others, a chance to share in the culture and traditions that are part of your background, and a way to say – here is a part of me.

Café 414

Café Training Waste Seating 414

Culinary Cues

MARCH 21, 2020

We have lost touch with this important means of communication. Act as if things are normal and stick to the schedule that includes something educational, exercise, fresh air, chores around the house, reading, music, cooking, communication, etc. Time is all we have, and now it is important to not waste it.

Back of House 344

Back of House Book Leadership Communication 344

Hot Schedules

AUGUST 10, 2021

Mitigating the risk of foodborne illness in a growing and franchised business requires a solid and evolving training program, transparent communications, and verified electronic documentation of your food safety procedures. Communication. Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations.

Food Safety 148

Food Safety Certification Food Employee Relations 148

Clover - Restaurants

MAY 7, 2024

Working as part of a team, you will mentor other back-of-house staff and communicate effectively with executive chefs and management. You’ll investigate and adopt technologies to improve communication and workflow between front- and back-of-house team members.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Hot Schedules

MAY 10, 2021

Just like building a powerhouse dynasty starts with forming a key foundation of players and coaches, your organizational culture starts with trust and communication from management while ensuring employees have the tools they need to execute their roles effectively. Employee Communication. Would your workers recommend you to a friend?

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Hot Schedules

JULY 26, 2021

In essence, you’re saving money on labor but increasing waste in other departments. On top of it all, there are endless phone calls, texts and sticky notes to keep up with and communicate schedule changes. Bottom Line Shrinking? Five Ways Retailers Can Optimize Labor to Minimize Costs. Understaffing can lead to employee burnout.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Culinary Cues

FEBRUARY 6, 2022

www.harvestamericacues.com BLOG. Every day a cook designs and executes a menu that requires an understanding of texture, smell, taste, and sound, while painting a beautiful dish on a plate. When the plate comes back clean, then a cook knows immediately – job well done! PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

OneDine

SEPTEMBER 26, 2023

In this blog post, we will unveil five top secrets that every restaurant owner should know to thrive in the competitive culinary landscape. Streamlining Menu Offerings: A concise menu not only simplifies decision-making for customers but also helps reduce food waste and lowers inventory costs.

Loyalty Program 52

Loyalty Program Social Media Sustainability Waste 52

Sling

MAY 9, 2023

Focus on working on your people skills, the way you communicate, and your leadership style. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

QSR Automations

JANUARY 22, 2024

In this blog, we delve into the top-tier prophecies for the year ahead and illuminate how our ConnectSmart® suite can propel your restaurant into a league of its own. Welcome to a gastronomic journey into the future! Spirit-Free Cocktails Ascend to Royalty Many of the younger generation are in their “sober era,” as they call it.

2024 52

2024 Social Media Demo Front of House 52

Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. As a result, the brand can gain brand loyalty without wasting time behind a brick and mortar restaurant. Dog Haus, for example, began with just two stores but now operates over 10 ghost kitchens worldwide.

Online Ordering 194

Online Ordering Point of Sale Website Management Inventory 194

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes. An effective leader inspires and motivates the team and uses their communication skills to foster a collaborative environment.

Management 195

Management Management Kitchen Safety Front of House 195

Hot Schedules

MAY 21, 2020

How the COVID pandemic forced them to update operations, sanitation, communication and much more. We don’t have to drop menus on the table, and in TX right now all menus have to be disposable anyway so we don’t have to waste any money on paper.”. Reopening Lessons from Two Independent Restaurateurs. Related Posts. read more.

Back of House 148

Back of House Employee Relations FOH BOH 148

7 Shifts

JULY 30, 2021

You may have the finest ingredients, the friendliest staff, and a picture-perfect venue, but if your restaurant isn't getting noticed, all that hard work will go to waste. A press release is a formal message that communicates the information you want to provide about your business to a desired audience.

Email Marketing 370

Email Marketing Social Media Loyalty Program Website Management 370

Hot Schedules

AUGUST 10, 2021

Mitigating the risk of foodborne illness in a growing and franchised business requires a solid and evolving training program, transparent communications, and verified electronic documentation of your food safety procedures. Communication. Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations.

Food Safety 78

Food Safety Certification Food Employee Relations 78

Hot Schedules

MARCH 20, 2020

For some restaurants, packaging excess inventory into “meal kit” boxes can help generate some extra revenue, provide relief to guests stuck at home in self-isolation, and keep food from going to waste. If you are already a customer of HotSchedules, now powered by Fourth, don’t forget to leverage our various communication tools.

Social Media 141

Social Media Cash Management Employee Relations Delivery 141

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Clover - Restaurants

MAY 3, 2024

These include: Maintain dry, clean floors: Clean up spills and slip hazards immediately, communicate hazards to staff and guests via signage and verbal communication, and use drainage and dry standing places in spaces where wet processes are used. Frequently empty and wash waste bins. Regularly sweep and mop floors.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Restaurant365

JULY 24, 2020

The focus of this blog post is to help existing restaurants launch their own ghost kitchens. Managing your restaurant inventory helps you prevent waste, lower your food cost, and increase your bottom line. Just as in your on-premise operation, it is wise to examine inventory costs and food waste to increase profit margin on each dish.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Indoor Media

JUNE 4, 2020

Luckily, Google My Business listings have made it easy for you to clearly communicate your services with just a little edit to your profile. People don’t like to have to think too hard or waste time — especially when they’re hungry. Check out our blog post, “Hey Google, Come Find My Business!” Small Effort, High Reward.

Customer Service 117

Customer Service Website Management Small Business Waste 117

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. In this blog, Part 2 of 2, we explore critical restaurant KPIs about your BOH data to review for long-term profitability. This can lead to food waste or poor food quality. Read Part 1 here ).

BOH 78

BOH FOH Point of Sale Back of House 78

Hot Schedules

JANUARY 12, 2022

Micromanaging inventory through a centralized purchasing system reduces waste and ensures supply costs remain at a minimum. Back (Office) to the Future: The 4 Trends IT Leaders Need to Know. Take it a step further. A truly end-to-end workforce management solution houses everything under on set of logins. b3lineicon|b3icon-computer-graph|?

Back of House 147

Back of House Employee Relations POS Government 147

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

MARCH 23, 2022

Champion leaders collect, analyze, and use data constantly, communicating its importance across the organization. Accounting for potential areas of inventory loss such as wait staff errors, kitchen waste, or incorrect preparation can be time consuming, but necessary. Use inventory tracking to reduce waste. Cost out recipes.

Food 78

Food Waste Inventory Food Order 78

QSR Automations

MAY 2, 2024

ConnectSmart® Kitchen extends the benefits of digital optimization beyond the bar counter, creating a seamless connection between the bartender and the kitchen staff. With real-time communication and order management, ConnectSmart® Kitchen ensures that every drink order flows smoothly from the bartender’s hands to the customer’s lips.

Social Media 64

Social Media Front of House Innovation Technology 64

Restaurant365

APRIL 14, 2020

No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line. In a time when your business is experiencing fluctuations, reusing ingredients will also help ensure you cycle through your inventory before spoilage or waste.

Inventory 109

Inventory Delivery Management Management 109

Tableo

JULY 6, 2023

Include a portion that is left open-ended so that staff members can offer comments or ideas for the restaurant’s improvement.This promotes an atmosphere of open communication and shows that you value their opinions. Visit our blog for more Restaurant HR tips! New to Tableo?

Employee Relations 40

Employee Relations Download Customer Service Communication 40

Hot Schedules

MARCH 26, 2020

To help minimize spend, avoiding waste is more critical than ever. Communicate. How can you help recoup some of your costs, while minimizing food waste? Sharing inventory minimizes food waste, while giving back to the people who have worked so hard for your business. . Managing Inventory in the Days of COVID-19.

Inventory 97

Inventory Management Management Social Media 97

Hot Schedules

OCTOBER 5, 2021

saves you money, time, and lessens the risk of food waste. How does a vendor accommodate these setbacks, and do they provide you with open communications and updates? Is it a Win-Win? Make Sure Your Food Suppliers are Grade-A. F ood and beverage suppliers play a key role in the success of your restaurant. b3lineicon|b3icon-lifebuoy|?|Lifebuoy.

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Cheetah

JANUARY 28, 2022

Restaurants with smaller black bins and bigger green bins get rebates from the city for offsetting their landfill waste. We’re combating food waste and it’s easier to work with. Food Waste Vanick is the first to say that when you delve into the world of sustainability, it is an endless rabbithole. No, not quite. The takeaway?

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Modern Restaurant Management

MAY 6, 2022

In this blog, we will discuss the use of vegan chocolate and vegan flours and how confectioners are striving for sustainable options. The importance of communicating sustainability in the supply chain is also growing for manufacturers. These confectioneries contain no animal-derived ingredients.

Consumer Goods 195

Consumer Goods Allergens 2025 Food Supply 195

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. To boost your hiring, communicate directly about your wages and benefits from the beginning, and promptly extend a job offer when you are interested in a hire.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Sling

OCTOBER 1, 2021

For more information on inventory procedures for all types of businesses, check out these articles from the Sling blog: Inventory Management 101: How To Track Inventory Using Tools 8 Inventory Management Techniques That Will Save You Money 6 Types Of Inventory For Business How To Take Inventory For Your Bar: 5 Expert Tips.

Definition 78

Definition Food Seasonal Menu Inventory 78

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section. With additional tools like a food.

2021 136

2021 Cash Management Management Management 136