Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. If you are living from week to week, hoping that enough cash will flow through your operation to keep you afloat, then any one of those challenges will open the door to failure. Save, save, save.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

Culinary Cues

FEBRUARY 25, 2021

Respect for the place where you work, those who own and operate the business and the physical property for which you are responsible is paramount. If you are taking inventory on a Sunday night – approach it as if it is the most important task imaginable. www.harvestamericacues.com BLOG. Writing a memo? Preparing a menu?

2021 400

2021 Point of Sale Reference Take-out 400

Restaurant Engine

DECEMBER 9, 2020

Things to think about include: Who will manage the catering operations? Can you afford to invest in additional uniforms or aprons for your servers? In addition, do you have adequate space for extra refrigerators and freezers to handle the extra inventory and food prep? This means having enough people to handle it.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

Culinary Cues

SEPTEMBER 14, 2023

DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. If they respond: “I’m fine” when you know they are not, this is a call to action.

Employee Relations 386

Employee Relations Training Fine Dining Take-out 386

Restaurant365

MAY 7, 2020

Create internal standard operating procedures detailing what your opening, closing, and operations cleaning will entail. General managers and restaurant owner/operators should create checklists for crew and managers to use during their shifts. This will streamline your inventory and give you better visual access to your shelves.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

ChefMod

SEPTEMBER 29, 2021

As a restaurant owner/operator, you are pulled in different directions every other day. You have to attend to various tasks, including personnel training, staffing, menu creation, inventory management, among other tasks that are crucial to your restaurant running seamlessly and making profits.

Food Supply 52

Food Supply Supplies Pricing Uniforms 52

Restaurant365

JULY 17, 2020

If your restaurant locations are spread out over various states and localities, it is not advisable to apply across-the-board uniform policies to every accounting process, as the differences among local laws would make such policies too vague. Getting an invoice through your manual accounts payable system is an arduous process.

Point of Sale 78

Point of Sale Consumer Goods POS Front of House 78