7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. Oversee incoming deliveries. Check inventory levels.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

JULY 23, 2022

I have known him as student, employee, and friend for many years, I even attended his wedding. In fact, the majority of weddings that I have had the pleasure to attend have been for former students, employees, and food related friends. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Employee Relations 377

Employee Relations Workshop Events Social Media 377

Culinary Cues

JULY 19, 2022

The list of responsibilities keeps growing: menu planner, budget manager, concept developer, quality controller, purchaser and negotiator, trainer, and of course – accomplished cook – this is the job description for a restaurant chef. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. www.harvestamericacues.com BLOG.

Training 372

Training Presentation Employee Relations Article 372

Culinary Cues

FEBRUARY 16, 2021

This past year has been excruciatingly brutal on restaurants that simply haven’t been able to weather this relentless storm of pandemic related restrictions and consumer concerns. I know how much personal experience is expressed in the menu that is oftentimes comprised of family recipes and a chefs “best effort”. Mary Hopkins – 1968.

Fine Dining 435

Fine Dining Employee Relations Front of House Small Business 435

7 Shifts

JULY 10, 2020

Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] When it comes to preparing your staff for your reopening, ensure you’ve updated their training for the latest health and safety procedures and precautions your restaurant will be observing. 1 Set goals for the event ??

Events 351

Events Social Media Kitchen Safety Seating 351

Culinary Cues

MAY 28, 2022

The family meal is also a time to give thanks for staff members – celebrate something – length of service, highest check average, new dish created for the menu, completion of a degree, birth of a baby, etc. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. www.harvestamericacues.com BLOG.

Front of House 322

Front of House Back of House Employee Relations Small Business 322

7 Shifts

FEBRUARY 26, 2021

Get Your Kitchen and Menu Ready to Go ?? But don't go ahead and upload your menu dish-for-dish. Don’t feel that you have to put your menu online for any reason,” says Landers. ".the 7shifts' data has seen a 243% growth in delivery-related roles (i.e. So—you’re ready to take orders. Logistics and Delivery ??

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

MARCH 27, 2020

If your restaurant does decide to go the takeout and delivery route: Is your restaurant’s menu optimized for takeout? Can you give dine-in related employees other tasks to do that will benefit your business and ensure that they don’t lose their income? Revamp your menu Have you always wanted to reinvent your menu?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Culinary Cues

JULY 12, 2020

The pace is already different, there seems to be little sense of urgency, no panic based on work to be done – the panic is all related to fear of infection. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. There will be no more sliding between carts, shelves, and other cooks – one at a time is the rule.

Front of House 407

Front of House Back of House Dine-in Food Truck 407

7 Shifts

AUGUST 20, 2020

Now, the building is the home of The 1894 Lodge, a bar and restaurant with a unique, chef-driven menu loaded with comfort food. Our menu is very chef-driven, so trying to get a medium rare steak in a to-go box when you’re 30 or 45 minutes away is not gonna happen. Our sandwiches turned into some pretty badass sandwiches.”

Employee Relations 195

Employee Relations Guest Recovery Communication POS 195

Restaurant365

MAY 26, 2020

Your CoGS is made up of the products you purchase to make the menu items you sell. Your labor cost includes labor expenses such as wages for both salaried and hourly employees, payroll taxes, health or workers compensation insurance, and any benefits you offer. Employee Wages + Taxes + Benefits + Insurance = Total Labor Cost.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Culinary Cues

APRIL 25, 2021

QUICK SERVICE: This is the food noise experience for both the customer and the employee. Everything about the place maintains that connection: what the menu promotes, how the place looks and feels, the style of service, and yes – even the music. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Food 421

Food Fine Dining Café Customer Experience 421

7 Shifts

JULY 24, 2020

That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. Goodreads: 4.09

Book 370

Book Management Management Restaurant Law 370

Hot Schedules

FEBRUARY 19, 2020

Three talent development experts discuss how to prove the value of training programs and the evolution of talent development over the years. These customizable technology solutions allow training teams to deliver the latest courses to employees in an easy-to-use, scalable interface. How do you prove the value of training?

Employee Relations 97

Employee Relations Training Allergens Seasonal Menu 97

Hot Schedules

FEBRUARY 12, 2021

If an employee doesn’t get adequately compensated for hours worked, it may have an adverse effect on how they feel about your business — especially if it’s a recurring issue. That affects things like employee satisfaction, customer sentiment, and even your bottom line. Misclassifying Employees. b3lineicon|b3icon-user-question|?|User

Employee Relations 147

Employee Relations Retail Small Business Hospitality 147

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. Generally, the more frequently you count inventory, the better it can inform your ordering and other food-related decisions. Make CoGS review a daily routine.

Inventory 138

Inventory Management Management Point of Sale 138

Hot Schedules

DECEMBER 7, 2021

Reducing Employee Turnover. Yet, the costs of doing nothing to address employee turnover are catastrophic. Between lost productivity, rehiring costs, onboarding, and training requirements, employee turnover quickly eats into margins. Making Employees Advocates. As mentioned, higher pay boosts employee morale.

Retail 78

Retail Employee Relations Hotels 2022 78

BNG Point of Sale

SEPTEMBER 2, 2021

This blog post will go over the typical restaurant overhead costs and expenses, including rent, utilities, labor wages for employees, licenses and permits, food cost percentages, and more. Operating expenses, which are not related to production, are overhead costs. What Are Overhead Costs And Expenses? . Salaries .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Restaurant365

JANUARY 7, 2020

The restaurant industry knows that high turnover and unengaged employees can be costly. Operationally, unhappy employees can prevent a culture of accountability, call in late, or become no-shows, leaving you with an understaffed operation. Overview of How Employee Mobile Apps Have Improved Restaurant Management.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

Clover - Restaurants

MAY 3, 2024

Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Hot Schedules

APRIL 10, 2020

Streamline your menu Consumers love choice and variety – this is until they are hit with an economic recession. ServSafe is offering a free Food Handler course and some additional training for take-out and delivery best practices. Take a look at some of the training videos we have put together to guide you through this process.

Food Safety 88

Food Safety Guest Recovery Employee Relations Social Media 88

Bingage

JUNE 4, 2020

Related Read – How to Provide Online Food Delivery During COVID-19? Related Read – How COVID-19 Will Change Consumer Eating Out Habits? As restaurants will be open after a long time, then it’s a primary task of you to communicate with your employees. First, ask yourself, Are you ready for the unlock 1.0?

Food Safety 95

Food Safety Employee Relations Cash Management Government 95

Bingage

JANUARY 15, 2020

Related Read: Different Types of Restaurant Establishments. Do you have a checklist of all the task -menu, location, staff, transportation etc? It will train you to face the actual battle in the ground. b) Read restaurant topic related books, successful restroprenuer interviews. effective Restaurant business planning.

Food Truck 96

Food Truck Employee Relations Email Marketing Point of Sale 96

Restaurant365

DECEMBER 11, 2020

Cost out your menu items and recipes. Understanding the true cost of the items on your menu, along with the recipes used for each item, can help you meet your specific sales goals for profitability. Then, tracking the usage and yield of each item on the master inventory list, you can calculate the cost of your recipes and menu items.

2021 136

2021 Cash Management Management Management 136

Restaurant365

JANUARY 4, 2022

The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. Store-level managers must focus on training staff on foundational concepts like “first in, first out” (commonly referred to as FIFO in the restaurant industry). More about this later.).

Inventory 148

Inventory Pricing Management Management 148

360Training

JANUARY 14, 2020

Here’s everything you need to know: age restrictions, qualifications, the kind of training that might be required in your area, and potential future career paths. Highbrow establishments expect experience from most employees. ” What Kind of Training Do Restaurant Servers Get? Looking to pick up work in food service?

Restaurant Law 78

Restaurant Law Certification Food Safety Kitchen Safety 78

Restaurant365

JUNE 17, 2022

Assess server performance: Analyzing servers’ performance can provide critical information related to employee sales and productivity. Perhaps servers who continuously upsell can train their coworkers on how to drive higher sales for the restaurant while simultaneously increasing their tip by providing excellent service.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Restaurant365

APRIL 20, 2022

This means ensuring that you keep popular items on your menu and are enforcing adherence to the recipe. Make sure all restaurant staff is properly trained. You should take the time to make sure that employees are properly trained, and that you clarify your expectations on customer engagement, cleanliness, and ticket times.

Loyalty Program 78

Loyalty Program Customer Service Employee Relations Customer Experience 78

Restaurant365

JUNE 17, 2020

Your payroll is the process of calculating and distributing wages to your employees. The restaurant industry faces a lot of industry-specific regulations on payroll, with laws regulating hourly employee scheduling and tipped wage workers, as well as compliance with the Affordable Care Act regarding seasonal and variable hour employees.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

The Restaurant Times

MAY 25, 2021

This overview should particularly comprise of: Sample Menu: Create a sample menu for your cafe. While doing this, conduct market research, see what is working best in the market, and incorporate these trends into your menu. . For example, pandemic-related lockdowns, regulatory changes, tax obligations, etc.

Cash Management 52

Cash Management Employee Relations Point of Sale Email Marketing 52

Restaurant365

MAY 17, 2022

The most important part of inventory management is understanding how the amount of product relates to your profit margin. Generally, the more frequently you count inventory, the better data you have for ordering and other food-related decisions. CoGS-related data can reveal trends in inventory usage and your general spending.

Inventory 78

Inventory Management Management Food 78

Restaurant365

MARCH 10, 2020

Your POS system tracks valuable information, such as your sales data, that allows you to automatically calculate your theoretical inventory based on the menu items ordered by customers. Train All Staff on The Importance of Restaurant Inventory. Employee initials. Record Waste. Food waste is, essentially, money gone bad.

Inventory 103

Inventory Management Management Waste 103

Future Food

JULY 2, 2019

Having a smile on the face of every employee makes the world of difference.” Related Future Food Blogs. The Psychology of Menu Design. Successful Staff Training. Yet it also offers some magnificent insights in staying relevant and thrive in what has always been a competitive market. The Operator.

Customer Service 68

Customer Service Employee Relations Hospitality Fine Dining 68

The Restaurant Times

DECEMBER 20, 2021

One way is incorporating healthy choices in the cocktail menu, such as soda water mixers, clear and high proof spirits, fresh fruits, etc. This blog post will help you understand the steps you need to follow to venture into the US healthy cocktail bar space. Create An Appropriate Menu. Find Liquor Suppliers. Promote The Bar.

Bar 52

Bar License Loyalty Program Kitchen Safety 52

Restaurant365

MARCH 10, 2020

Your POS system tracks valuable information, such as your sales data, that allows you to automatically calculate your theoretical inventory based on the menu items ordered by customers. Train All Staff on The Importance of Restaurant Inventory. Employee initials. Record Waste. Food waste is, essentially, money gone bad.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. To control restaurant food costs, consider writing a succinct menu with few ingredients. These recurring costs can be broken down further by category. Rent and Building Fees.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Modern Restaurant Management

SEPTEMBER 16, 2020

Create a contactless experience via QR Codes with a contactless menu and contactless check-ins. 'Safety' Train staff to handle these calls well and keep people coming back. Up to date info and employee processes will make the research and dining/ordering experience all the more impressive. Impressions are everything.

Marketing 234

Marketing Social Media Food Safety Email Marketing 234