Restaurant365

JANUARY 7, 2020

Start encouraging staff engagement as soon as possible with new hires by detailing training information even during the hiring process. Restaurant staff labor retention is one of the primary areas of focus for today’s restaurant manager. The restaurant industry knows that high turnover and unengaged employees can be costly.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

Restaurant365

MAY 7, 2021

Employee retention and recruitment have long been a challenge in the restaurant industry. The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. Recruitment has long been a challenge in the restaurant industry. Staffing challenges existed pre-pandemic.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Restaurant365

FEBRUARY 4, 2021

Additionally, states and municipalities can enact their own set of laws to implement a higher minimum wage than the federal level. California, for example, has the highest minimum wage at $14.00, but this only applies to businesses with 26 or more employees. Washington state has the highest minimum wage for all employers at $13.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. We’ve got a few tips from the workforce management front office here at Fourth. User Network. Social Media.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Restaurant365

MAY 30, 2022

After a two-year-long hiatus, the National Restaurant Association’s annual show finally reopened in Chicago’s sprawling McCormick Place. Thousands of buzzing attendees were on hand to eat, learn, and share their recent challenges and the creative ways they overcame them. . It’s All About Automation .

2022 29

2022 Front of House Recruiting Back of House 29

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.

Management 253

Management Management Employee Relations Restaurant Law 253

Sling

MAY 3, 2023

If you want your front-of-house staff to treat the customers cordially and with respect, you need to treat the servers and hosts with that same cordiality and respect. But even the best decor, liquor, and food in the world is nothing without the staff to serve it and show it off. And that doesn’t just apply to the servers.

Employee Relations 78

Employee Relations Customer Experience Management Management 78

Hot Schedules

MARCH 26, 2019

In fact, the Gallup Blog reported that companies that address employee engagement see customer satisfaction rates rise by 10%, while sales increase by an average of 20%. Plus, managers spend valuable time vetting candidates and conducting interviews — not to mention training new hires. Culture as a Competitive Advantage.

Employee Relations 60

Employee Relations Front of House Allergens Back of House 60

Apicbase

JUNE 16, 2023

This blog provides an organised overview of the key metrics multi-site restaurant brands should track. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. To help you out, we’ve put together this comprehensive guide on restaurant metrics. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Black Box Intelligence

NOVEMBER 1, 2021

Year-over-year check growth was 5.7% during the week, the highest growth recorded since mid-April. Check has grown at 5.0% or more during each of the last 7 weeks. . Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 percentage points or more during the week). .

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84