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. 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.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. PLAN BETTER – TRAIN HARDER.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

Goliath Consulting

DECEMBER 4, 2023

Investing in one of these, such as a smart fridge, can also reduce food waste. Additionally, maintenance of this system prevents unnecessary energy and financial waste. Employee Training and Engagement Employee engagement plays a crucial role in implementing and sustaining energy-saving initiatives.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

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. 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

Culinary Cues

FEBRUARY 6, 2022

Every day a cook designs and executes a menu that requires an understanding of texture, smell, taste, and sound, while painting a beautiful dish on a plate. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. When the plate comes back clean, then a cook knows immediately – job well done! CAFÉ Talks Podcast.

Back of House 424

Back of House Reference Presentation Mobile Ordering 424

Culinary Cues

MARCH 30, 2020

[] EFFECTIVE MENUS: As the concept evolves there will be exciting opportunities for chefs to reimagine menus that work, menus that require fewer, well-compensated employees who still bring the talent and passion to the kitchen everyday. Let’s start from scratch and build a menu with these critical factors in mind.

Small Business 358

Small Business Food Supply Food Truck Healthcare 358

Culinary Cues

APRIL 26, 2020

Having your chef walk through the dining room and connect with guests is a way to make customers feel special and provides an opportunity for them to ask serious questions about the menu. This may not be the time to try and show how uniquely creative you can be with your menu. DON’T WASTE THIS TIME – STRATEGIZE YOUR WOW EXPERIENCE.

Guest Recovery 312

Guest Recovery Kitchen Safety Customer Service Food Safety 312

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. Recipe costing breaks down the cost details of menu items to portion size and individual ingredients, calculated to the penny.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). Build Flexibility into Your Menu for Daily Specials and New Dishes.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. Train your store-level managers. First, focus on transparency.

Compost 88

Compost Food Waste Front of House 88

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. Your Cost of Goods Sold tracks how much it costs to make each menu item.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

MAY 17, 2022

Whenever your restaurant group acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Restaurant-specific accounting technology automates the journal entry process. Record waste as an integral part of food inventory management.

Inventory 78

Inventory Management Management Food 78

Culinary Cues

OCTOBER 8, 2019

The prep cook is an accomplished cook who takes pride in his or her role as the “zero waste” manager, foundational cooking expert, portioner and cost controller, and baseline flavorist. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Tight profit margins are managed through inventory eyes. Restaurant Consultant.

Food Supply 192

Food Supply Presentation Inventory Seasonal Menu 192

Restaurant365

JULY 21, 2021

How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? This means that for restaurant owners and operators, the budget you have invested in product can quickly go to waste if inventory control isn’t top of mind.

Inventory 78

Inventory Management Management Waste 78

Margin Edge

FEBRUARY 3, 2022

In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?) Track waste. Keep your menu seasonal. Analyze your menu. Track Waste – In the Kitchen and the Dining Room. 6 Ways to Reduce Food Costs. Take consistent inventories.

2022 98

2022 Food Seasonal Menu Waste 98

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

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

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

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

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Cost out your menu items and recipes. Understanding the true cost of the items on your menu, along with the recipes used for each item, can help you meet your specific sales goals for profitability.

2021 136

2021 Cash Management Management Management 136

Restaurant365

MAY 26, 2020

Your CoGS is made up of the products you purchase to make the menu items you sell. However, this effort is wasted if you don’t also focus on your prime cost. Small things like improperly-trained employees, or overstaffed shifts may not seem important at the time, but these inefficiencies can add up and increase your prime cost.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Culinary Digital

MAY 10, 2023

This blog will explore the benefits of integrated digital platforms like CulinarySuite and how they can help reform food service practices in state correctional institutions. One of the key benefits of CulinarySuite is its ability to create Menus that meet nutritional standards and accommodate dietary restrictions.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

Restaurant365

MAY 20, 2020

For example, your daily sales numbers show you which menu items are the most profitable and popular as well as the times when the most orders are placed. Using this data, you can pare down your menu to include only star items and predict the number of employees needed to assist during the busiest order times. Controlling food costs.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Restaurant365

SEPTEMBER 3, 2021

The exact responsibilities may look different at every restaurant group, but strategic recommendations could encompass everything from revamped training protocols to new marketing initiatives, and everything in between. The difference between the two represents food that is being wasted due to errors, spoilage, or improper usage.

Waste 78

Waste Cash Management Point of Sale Inventory 78

Sling

JUNE 14, 2023

But there is no set industry average because factors like menu items, labor costs, and overhead expenses can vary widely from one business to another. For example, some restaurants may have higher profit margins due to their unique menus or large capacity. Train your staff to be friendly and helpful.

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. The better and more streamlined your inventory control , the less food waste in your kitchen and the more money added to your bottom line.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

JANUARY 21, 2021

Not only can your food cost help you better understand your restaurant group’s budget, but it can also drive your menu pricing and inventory control at all your locations. It helps you make data-driven decisions about your menu, and ensure you are taking every opportunity to maximize your profits. How to calculate food cost percentage.

Food 78

Food Inventory Point of Sale Waste 78

360Training

MARCH 4, 2020

However, food waste in restaurants is inevitable with excessive portions, staff meals, and of course, food spoilage. The most significant factors to account for include: Seasonality changes in your regular menu items. Obviously, you can’t always sift through the dumpster, so instead, start a waste tracking document.

Food 88

Food Kitchen Safety Food Safety Waste 88

Restaurant365

OCTOBER 8, 2019

Manually counting food item quantities to account for potential areas of inventory loss (wait staff errors, kitchen waste, or incorrect preparation) can be time consuming, but necessary. Use Inventory Tracking to Reduce Waste: purchase inventory at the right level. Manual menu item costing is error-prone and unreliable.

Food 99

Food Inventory Point of Sale Waste 99

The Restaurant Group

NOVEMBER 24, 2022

Zero Waste and Sustainability Research suggests that more and more consumers prefer to support restaurants with lower carbon footprints. They are demanding full transparency on ingredient sourcing, waste output, and emissions from food production processes. This strategy also improves their marketing and advertising ROI.

2023 88

2023 Consumer Goods Advertising Point of Sale 88

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. If it’s not on your shelf, it can’t be stolen, spoiled or wasted. The key to minimizing food waste that can eat into your profits is effective restaurant inventory management.

Inventory 78

Inventory Management Management Cash Management 78

Restaurant365

DECEMBER 4, 2020

Then, with revised forecasts, you can look to adjust your menu, food costs, and labor spend to match your new projections. For example, using QR codes for menus or adding contactless payment options follows customer expectations for a socially-distanced dining experience. Finding, training, and retaining staff.

2021 78

2021 Operations Mobile Ordering Social Media 78

Restaurant365

JUNE 17, 2022

Perhaps servers who continuously upsell can train their coworkers on how to drive higher sales for the restaurant while simultaneously increasing their tip by providing excellent service. Harness that knowledge to create new menu items incorporating more of these items. Reduce Waste. Analyze Comps. Make recipe adjustments.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. The better and more streamlined your inventory control , the less food waste in your kitchen and the more money added to your bottom line.

Inventory 78

Inventory Management Management Waste 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