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. Modeling appropriate leadership and behavior can start with something as simple as a tidy back office.

Document 351

Document Restaurant Law Book Point of Sale 351

Modern Restaurant Management

APRIL 14, 2020

” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. “Collectively, my leadership team has chosen to fight, and we want our franchisees to fight as well. We are going to fight like our lives and our businesses depend on it.

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Hot Schedules

AUGUST 25, 2021

It’s up to operational leadership to measure them, monitor them, and make them align to annual initiatives — while also making those metrics relevant for day-to-day restaurant performance. When these situations are preventable with modern technology, the unrecognized profits should be looked at as waste. Computer Chart.

Management 138

Management Management Food Safety Leadership 138

Hot Schedules

SEPTEMBER 3, 2021

In this blog, we’ll explore some tasks that threaten to drag managers down and some service industry back office solutions to help them sail the ship in the right direction. Each year, US restaurants waste 22–33 billion pounds of food, representing losses of 4-10 percent of all purchased food across the industry. How to Stay Afloat.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Hot Schedules

AUGUST 10, 2021

Leadership must ingrain food safety practices into daily operations and keep them top-of-mind so every employee has to continuously think about them. Five Ways Retailers Can Optimize Labor to Minimize Costs With operations as lean as they’ve ever been, the right retail scheduling solution can efficiently cut scheduling waste.

Food Safety 148

Food Safety Certification Food Employee Relations 148

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes. Stock incoming inventory. Check employee schedules to ensure plans match reality. Check inventory levels.

Management 195

Management Management Kitchen Safety Front of House 195

Hot Schedules

SEPTEMBER 8, 2021

Whether in the front or back office, implementing the right tech can supplement what reduced staffs cannot to keep costs and waste to a minimum while maintaining brand standards and creating exceptional guest experiences. Mobility Equals Flexible Ops: Hotel Purchasing & Inventory from Anywhere.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

Qu

MAY 7, 2025

At the 2025 Restaurant Leadership Conference (RLC), Qu unveiled a groundbreaking Smart Kitchen platform that promises to redefine how enterprise restaurants manage their back-of-house operations. AI-Powered Forecasting: Predicts guest traffic and demand with hourly accuracy, improving prep, reducing waste, and optimizing labor.

Operations 52

Operations Kitchen Safety Back of House Equipment 52

Sling

MAY 9, 2023

Focus on working on your people skills, the way you communicate, and your leadership style. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

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 Back of House Point of Sale 78

Hot Schedules

AUGUST 10, 2021

Leadership must ingrain food safety practices into daily operations and keep them top-of-mind so every employee has to continuously think about them. Five Ways Retailers Can Optimize Labor to Minimize Costs With operations as lean as they’ve ever been, the right retail scheduling solution can efficiently cut scheduling waste.

Food Safety 78

Food Safety Certification Food Employee Relations 78

Restaurant365

MARCH 23, 2022

Accounting for potential areas of inventory loss such as wait staff errors, kitchen waste, or incorrect preparation can be time consuming, but necessary. Use inventory tracking to reduce waste. Tracking each menu items’ recipe cost can help you optimize food usage and reduce food waste over time. Forecast sales year-round.

Food 78

Food Waste Inventory Food Order 78

Hot Schedules

MARCH 25, 2019

This blog was originally produced for Hospitality Technology. Managers also need to track waste to control costs. Clarifi Inventory also allows leadership to configure how often they want managers to count, what to count by store location and the level of sensitivity for how much variance is acceptable.

Inventory 60

Inventory Management Management Technology 60

Hot Schedules

OCTOBER 23, 2019

This blog was originally produced for Hospitality Technology. Managers also need to track waste to control costs. Inventory technology also allows leadership to configure how often they want managers to count, what to count by store location and the level of sensitivity for how much variance is acceptable.

Inventory 60

Inventory Management Management Technology 60

Restaurant365

APRIL 1, 2021

Store-level managers are the ones who guide your teams toward the goals made by restaurant group leadership. When you consider training hours, materials, waste from mistakes, and service impact, constantly hiring because of a high turnover rate consumes both money and resources. Managers’ influence on hiring and employee retention.

Management 78

Management Management Inventory Hiring 78

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. SPEAK TO AN EXPERT The post Back of house restaurant job descriptions and duties appeared first on Clover Blog.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. Company leadership and store-level managers are responsible for cultivating an environment that is positive, healthy, and supportive for restaurant employees.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Notch

SEPTEMBER 11, 2018

Or do you feel like there is a lack of vision and poor leadership that’s contributing to inconsistent food and unhappy diners? Or is there a lack of vision and poor leadership that’s making the food inconsistent and the guests unlikely to make a return visit? The best team in the world will get nowhere without quality leadership.

Leadership 52

Leadership Hiring Coaching Food Order 52

Notch

SEPTEMBER 11, 2018

Or do you feel like there is a lack of vision and poor leadership that’s contributing to inconsistent food and unhappy diners? Or is there a lack of vision and poor leadership that’s making the food inconsistent and the guests unlikely to make a return visit? The best team in the world will get nowhere without quality leadership.

Leadership 45

Leadership Hiring Coaching Food Order 45

Restaurant365

MARCH 15, 2022

You could be doing everything right when it comes to forecasting and scheduling the right number of employees, but if your restaurant group has a high turnover rate, then you’re wasting valuable labor dollars. However, retention must also be part of your hiring strategy. Provide professional development.

Hiring 78

Hiring Cash Management Insurance Communication 78

Restaurant365

SEPTEMBER 17, 2021

Company leadership and store-level managers are responsible for cultivating an environment that is positive, healthy, and supportive for restaurant employees. Examine your job descriptions, your careers page, the interview process, and anywhere else you interact with potential applicants.

Hiring 78

Hiring Recruiting Training Communication 78

Qu

APRIL 12, 2024

But that leads to higher waste, or worse yet, serving food that might be past its prime usage period. If you prioritize waste reduction, it may end up hurting speed of service. You can keep the drive-thru moving efficiently if you have more than what you might need prepared just in time.

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Webinar Point of Sale Technology Food Order 52

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. Now of course we know we don’t live in a perfect world since there are mistakes and waste. You have that long time employee who has been loyal and dedicated over the years and now you decide to promote them into a leadership role. How sad is that? So, what can you do to increase your odds?

Coaching 337

Coaching Training Social Media Take-out 337

EATER

JULY 6, 2022

That spring, he alleges, he was sexually assaulted by a member of the kitchen management, and in the aftermath, was devastated by how the restaurant’s leadership, including Barber, handled his allegation. “I Repeated requests to speak directly with the leadership of Blue Hill at Stone Barns were denied.

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Compost Front of House 2014 Back of House 340

EATER

FEBRUARY 13, 2024

While their restaurant struggles, the restaurant across the street, Pasquale’s, is thriving under the leadership of owner Pascal (Ian Holm) who happily panders to his guests and hopes to bring Primo onto his staff. Sometimes it’s what gets you through the day, especially for the people selling it.

Food 358

Food Food Truck Consumer Goods Food Order 358