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. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. One other way you may need to manage inventory is with menu planning.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes to help overcome rising food prices. Integrate restaurant inventory management with your POS system.

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Inventory Pricing Management Management 148

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. The unpredictable nature of customer buying habits pushes restaurants to maintain inventories that exceed what is reasonable – why? Challenges solved. We can do this.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. PLAN BETTER – TRAIN HARDER. I rest my case.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER.

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

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Workshop Article Uniforms Take-out 361

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Culinary Cues

AUGUST 28, 2020

Shake off the dust of complacency, press the wrinkles out of that chef coat, polish those shoes and face the challenges straight on. Send out information about your current offerings and your future plans through effective email blasts. Work at it, train for it, stand behind it, and make a difference. You can do this!

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. THE CONS ABOUT WORKING IN RESTAURANTS: PAY SCALES AND BENEFITS Yep – pay scales and benefits need to improve significantly if people are to feel comfortable making a career out of the kitchen. How we approach this determines our assessment of what we have chosen to do for a career.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. First, let’s break down the two types of inventory costing, Actual and Theoretical. Theoretical Variance. Actual Food Cost (COGS).

Inventory 78

Inventory Management Management Merchandise 78

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you. That NEVER works!

Coaching 374

Coaching Sports Point of Sale Take-out 374

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

Inventory 78

Inventory Management Management Waste 78

Culinary Cues

MAY 24, 2022

Your blood pressure is way up, you occasionally break out in cold sweats, and when you look in a mirror you see a mix of the weight of the world and a perpetual smile. First and foremost, you need to build a checklist, a very well thought out checklist of everything that must be done before you open your doors.

Café 383

Café Take-out License Small Business 383

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. Once service begins there will not be any time to take care of prep that was not completed in advance. PLAN BETTER – TRAIN HARDER.

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Seasonal Menu Back of House Customer Service Front of House 517

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Culinary Cues

MARCH 3, 2021

“Never again in our careers will we be able to take the boat out of water and put it in dry dock for a year to inspect every inch of its underbelly and make it seaworthy again,” “We want to make sure when we put the boat back in the water, it’s a sounder boat and does business in a better way.”

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Dine-in Small Business Seasonal Menu Café 416

Restaurant365

DECEMBER 6, 2019

If they’re trying to remember all the refill requests and extra sides of ranch, they may forget to upsell items while taking a pen-and-paper order. By shortening their time in the restaurant, you can seat more tables on even your busiest nights without making guests feel rushed out the door. A Mobile POS Increases Order Efficiency.

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POS Blog Mobile Ordering Front of House 117

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. It was great, but my back didn’t agree, and I eventually had to step out of that role. Take care of it and keep it sharp. One step at a time, grasshopper.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

Culinary Cues

DECEMBER 3, 2022

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I spend 15 minutes on the stationary bike still trying to work out that leg cramp, rush through50 sit-ups, take shower and shave, and down two more cups of coffee. I swear by it and never waver from taking the time to touch base with everyone.

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. Well-run organizations – in this case a kitchen, are built to win.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

Culinary Cues

APRIL 22, 2020

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. You might find that a stay at home chef takes this organization to a new extreme and build a banquet/event order (BEO) for each meal and break. PLAN BETTER – TRAIN HARDER. We are in this together.

Back of House 352

Back of House Point of Sale Take-out Inventory 352

Culinary Cues

SEPTEMBER 21, 2023

Funny, they all started out the same but took different paths. He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. I want to take the same route as Chef Daniel and find an apprenticeship.

Back of House 265

Back of House Hotels Uniforms Certification 265

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Culinary Cues

FEBRUARY 25, 2021

This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it causes you to compromise. I would encourage you to think about this and take the time to write down your beliefs as a “manifesto” and then use it as a guide moving forward.

2021 396

2021 Point of Sale Reference Take-out 396

Culinary Cues

JULY 14, 2021

Yep, I get the reflection time that was the hallmark of the pandemic shutdown, those moments when every cook and chef took inventory and wondered why it is that they work under adverse conditions, invest way too many hours, and do so for wages that never compete with other professional careers. PLAN BETTER – TRAIN HARDER.

Food Order 473

Food Order Café Ordering Inventory 473

360Training

APRIL 1, 2019

It’s tempting to apply this strategy to inventory management, but that’s a big mistake. Unless you want to risk spoilages, shortages, and misuse of resources, you need to apply an organized system to your inventory. Always do inventory in teams of two. when you have it. Stay organized. Everything in its place.

Inventory 60

Inventory Bar Management Management 60

Culinary Cues

MAY 9, 2022

Occasionally, she would call me to help push out a big order by flipping pancakes and French toast on the griddle. All I could muster up was: “Thanks Millie, I will take care of them.”. It didn’t take long before I discovered how little I really knew about food and cooking. PLAN BETTER – TRAIN HARDER.

Hotels 361

Hotels Food Order Café Inventory 361

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

7 Shifts

SEPTEMBER 15, 2020

One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. This restaurant server checklist template helps you lay out all the essential tasks that need to be complete before and during a shift.

Management 195

Management Management Download Leadership 195

Sling

APRIL 27, 2023

These essential activities include everything from scheduling your team , assigning tasks , and managing inventory to controlling labor costs , executing payroll , and complying with labor laws. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

Operations 78

Operations Management Management Inventory 78

Restaurant365

SEPTEMBER 17, 2019

Knowing how to manage restaurant inventory is essential for a healthy business, no matter if you have one location or several. Your sitting inventory (in product or dollars) is one of the main factors influencing your food cost and your bottom line. So, how do you to manage restaurant inventory accurately and efficiently?

Inventory 60

Inventory Mobile Ordering Food Supply Point of Sale 60

7 Shifts

AUGUST 10, 2020

In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency. Taking the time to set up a restaurant organizational system is an investment – but it’s one that will certainly pay off in the form of more efficiency.

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Document Restaurant Law Book Point of Sale 351

Clover - Restaurants

APRIL 23, 2024

Yet, purchasing a restaurant can bring a new set of challenges that are worth considering before you take the plunge. For instance, depending on how successful the restaurant has been, you’ll inherit a customer base, trained staff, and the equipment and space you need to hit the ground running. Franchise or independent restaurant?

Point of Sale 52

Point of Sale Cash Management Franchise Franchising 52

Restaurant365

JANUARY 18, 2022

Pre-consumer waste is all food that’s wasted before it gets to the customer, like spoiled inventory and kitchen scraps. Post-consumer waste is everything that’s wasted after it reaches your guests, like leftovers that get thrown out after they’re served. Most food waste can be categorized by pre-consumer waste and post-consumer waste.

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Waste Compost Food Consumer Goods 147

Culinary Digital

JANUARY 2, 2024

In the ever-evolving food industry landscape, one concept stands out as a catalyst for operational efficiency, cost-effectiveness, and improved customer satisfaction: streamlined menu options. Let’s uncover the secrets behind leveraging streamlined menu options to take your organization to new heights.

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Menu Seasonal Menu Customer Experience Customer Service 59