Hot Schedules

FEBRUARY 23, 2022

For businesses, retaining employees (and hiring in the first place) has become the number one prerogative – just to keep the lights on. Offer Training and Continuing Ed. Hilton recognizes the value of uptraining employees , offering skills training and professional certifications. b3lineicon|b3icon-conference|?|Konference.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Culinary Cues

APRIL 3, 2020

Make sure that every employee is properly trained and on-board with the importance of this process. If it is any consolation – numerous other industries will take time to recover to business levels of 2019 – so they will be slow to hire. The pool of potential employees will be substantial and so will be the need for training.

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Culinary Cues

MAY 18, 2020

It is the foundations, and the mastery there of, that will instill confidence in those who hire you and the seed that defines your self-worth. [] KNOW YOUR END GOAL, BUILD A STRATEGY. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

Waste 60

Waste Audits Food Back of House 60

Clover - Restaurants

MAY 7, 2024

Provide guidance, training, and support to foster a positive and productive work environment. SPEAK TO AN EXPERT The post Back of house restaurant job descriptions and duties appeared first on Clover Blog. Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Sling

APRIL 27, 2023

Controlling food inventory as part of your restaurant operations management is also about reducing food waste and ensuring food freshness so that the dishes you serve live up to the quality you and your customers demand from your business. While that is part of the training process, there’s more to it than just saying, “Here’s how we do it.”

Operations 78

Operations Management Management Inventory 78

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. Training new employees and helping them to perform their jobs successfully is a top priority now.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

Clover - Restaurants

MAY 3, 2024

Proper training can help ensure employees follow the right health and safety standards in your restaurant. Staff should be properly trained to be aware of hygiene habits they may not be aware of, but that could negatively impact the safety standards at your restaurant. Water pooling on floors and intersections.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Hot Schedules

SEPTEMBER 8, 2021

With a reduced labor pool to choose from, hiring operators have found themselves in stiff competition with rivals for recruits — which has often resulted in raising wages or adding additional benefits and perks that ultimately cut into the bottom line. Mobility Equals Flexible Ops: Hotel Purchasing & Inventory from Anywhere.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Clover - Restaurants

APRIL 25, 2024

To serve as training: Using detailed recipe cards help new hires avoid making errors and gain confidence more quickly. To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability. For menu development: Wanting to spice up your offerings?

Design 52

Design Loyalty Program Social Media Allergens 52

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

SEPTEMBER 8, 2021

With a reduced labor pool to choose from, hiring operators have found themselves in stiff competition with rivals for recruits — which has often resulted in raising wages or adding additional benefits and perks that ultimately cut into the bottom line. Blog Newsletter. WATCH ON-DEMAND. Featured Posts. Categories. Data & Analytics.

Hotels 78

Hotels Inventory Guest Recovery Point of Sale 78

Sling

MAY 9, 2023

For more suggestions on how to build strong relationships at work, check out these articles from the Sling blog: How to Have a Strong Employee/Employer Relationship 12 Leadership Theories And Styles For Managers 2) Improve restaurant security A strong RO program will also include some form of security.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Ineffective restaurant hiring practices lead to high turnover and poor team cohesion. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly.

Operations 78

Operations Management Management Inventory 78

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. PLAY #1: Hire Quality Seasonal Staff. Hiring quality seasonal staff should be at the top of the list because we all know your starting line-up can make or break the season. PLAY 2: Onboard & Train Your Seasonal Staff. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. Empowerment,” “encouraging diversity” and “training” are among the many initiatives that most restaurants claim to care about.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Restaurant365

MARCH 10, 2022

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. SOLUTIONS: Hire competent personnel to receive orders. Carefully train them on quality control, paperwork, specs, and storage.

Inventory 78

Inventory Management Management Merchandise 78

Culinary Cues

OCTOBER 16, 2019

Here you go: A SURVIVAL GUIDE FOR YOUNG COOKS AND THE CHEFS WHO HIRE THEM: KEEP THE PROMISE: If you apply for a job, and have an appointment to interview – SHOW UP! PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Be there, be on time and put your best foot forward. Harvest America Ventures, LLC.

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

Restaurant365

MAY 10, 2022

Now, the speed at which you hire top restaurant talent can be the difference between landing those sought-after employees or losing them to the competition. Some operators might worry that hiring too quickly can lead to hasty decisions and choosing the wrong candidates but recruiting faster does not mean that you ignore your standards.

Recruiting 78

Recruiting Hiring Reference Email Marketing 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

Hot Schedules

MAY 25, 2021

Favourite part of working with Fourth: As a newly hired employee, what motivated me to join and still keeps me excited is: Working on one of the biggest and most complex products within Fourth’s portfolio. I am Fourth. Stories of the teams and individuals that make Fourth such a unique place to work for. Plamen Velikov.

Cash Management 148

Cash Management Customer Service Customer Experience Sports 148

Restaurant365

MAY 13, 2020

Knowing how to reduce restaurant employee turnover and increase retention rates in your staff can save your restaurant money in the long term, with resources once wasted on constant hiring and training put to better use. Hire the Right People and Create a Positive Onboarding Experience. Use Digital Training.

Technology 88

Technology Hiring Communication Tip Distribution 88

Restaurant365

SEPTEMBER 4, 2020

Share concrete examples, such as your restaurant’s diversity training program, sexual harassment policies, etc. Ensure that your job description includes language that attracts applicants seeking a job for more than just a semester or the summer (unless you’re hiring seasonal employees). Keep employee retention in mind. Be truthful.

FOH 97

FOH BOH Hiring Fine Dining 97

Restaurant365

DECEMBER 4, 2020

Finding, training, and retaining staff. But with the disruption of the restaurant industry in 2020, finding, training, and retaining high-quality staff has become extremely difficult. With a shifting labor market, it’s more important to ensure that the staff you are hiring and training is going to stick around longer.

2021 78

2021 Operations Mobile Ordering Social Media 78

Lavu

DECEMBER 6, 2019

Digital inventory tracking can help with reordering automatically and reduce waste in the workplace. Restaurant kitchen technology is rapidly expanding to meet the needs of safety and training. VR Onboarding takes Human Resources to the next level and simplifies your hiring process. Digital inventory tracking.

Kitchen Safety 78

Kitchen Safety Social Media Point of Sale Front of House 78

Restaurant365

NOVEMBER 19, 2019

Finding and training staff. To address finding and training staff within a scarce workforce, many restaurant owners are beginning to focus on retention. New training methods focus on thorough cross-training, an emphasis on company mission and values, and solid management team structures.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

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. Improve employee efficiency: Improperly trained staff can cost your restaurant in many ways. This should also include the hourly workers. .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Restaurant Clicks

NOVEMBER 5, 2017

Whether your restaurant is opening soon or has been open for some time, you’ll need to make some decisions on hiring an internal marketing team. How do you hire the right person to help your business grow? Remember, the most important thing is hiring someone for your restaurant who knows what to do and how to do it.

Marketing 61

Marketing Email Marketing SEO Social Media 61

Restaurant365

JUNE 4, 2021

Upselling requires you to train your servers. The food cost variance represents the food waste that comes from improper portioning, mistakes, or wasted ingredients. It is expensive to hire a new employee. You need to recruit, hire, onboard, train, and invest in every new staff member.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Restaurant365

FEBRUARY 6, 2020

By hiring a professional payroll service, you can not only ensure you are obeying regulations, but you can also save hours of your time every pay period. Tracking your inventory and food costs can also help you maintain more accurate inventory management, minimizing waste and theft. Calculate Cost of Labor. Conclusion.

Point of Sale 138

Point of Sale Inventory POS Cash Management 138

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. Hire a business coach (okay that was a little self-promotion…LOL). It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Mistake #6: They have an outdated hiring system (or worse) they panic hire. They have no system for hiring!

Coaching 329

Coaching Training Social Media Hiring 329

Notch

JANUARY 23, 2019

Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. Reducing food waste throughout your operation can have a massive impact on your profits. In the kitchen, develop a laser-focus on reducing food waste. Don't just throw them away.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

MBB Hospitality

NOVEMBER 13, 2018

Hire staff who are just as passionate as you are. Pay your staff well and give them the training they need to do their job well and everyone will benefit. The right system can help keep you financially on track and make sure you never run out of food or supplies while cutting down on waste. Create recipe costing cards.

Management 40

Management Management Social Media Cash Management 40

Notch

JANUARY 23, 2019

Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. Reducing food waste throughout your operation can have a massive impact on your profits. In the kitchen, develop a laser-focus on reducing food waste. Don't just throw them away.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

The Food Corridor

MARCH 27, 2023

As the technology has matured, additional services have emerged to aggregate the various delivery apps into one portal, for easier production of multiple orders and delivery coordination as well as smart food purchasing and production software for decreased food waste and increased per meal unit economics.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Culinary Cues

NOVEMBER 16, 2019

The minute the restaurant becomes a vehicle for a chef’s self-expression is the minute that begins to stress the system and drive the train in the wrong direction. Research it, build a level of understanding, immerse yourself in a culture, hire people who feel it, and promote real authenticity. PLAN BETTER – TRAIN HARDER.

Training 259

Training Employee Relations Customer Service Customer Experience 259

Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. PLAN BETTER -TRAIN HARDER. www.harvestamericacues.com BLOG. This was plenty for a chef, enough to produce a wide range of items to match the freshness of the ingredients available.

Seating 442

Seating Front of House Back of House Cash Management 442