Sling

MAY 9, 2023

Efficient and effective restaurant operations don’t just happen. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Table of contents What is restaurant operations? This is especially important when training new employees.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. It’s like working on the business rather than in the business and, done well, may help you move your operation to new levels of success. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Every day brings another college program closing.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

MAY 15, 2021

So, what are the lessons offered and what should we learn: FROM THE EMPLOYER’S PERSPECTIVE: We are not prepared: Other businesses, as part of their operational strategy, build in scenario planning that helps to develop action plans for the expected and unsuspected. What if……happens? How will we react?”

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

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. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Operations This is the catch-all of all restaurant manager responsibilities.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. Restaurant waste nips away at profitability – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

JULY 8, 2021

Restaurants are panicked with a need to operate at a high level with bare bones staffing – oftentimes with underqualified individuals. “We We need to fill schedules or reduce hours of operation and cut back on services.” Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money.

Sports 473

Sports Take-out Café Training 473

Culinary Cues

JUNE 26, 2021

Owners and operators will typically shake their heads at initial designs holding their ground that “chefs” like to create elaborate kitchen palaces that they really don’t need and that they (the owners) can’t afford to build. Are hospital administrators fine with operating rooms that are not quite right?

Design 371

Design Fine Dining Uniforms Waste 371

Culinary Cues

JULY 20, 2021

Anger over a realization that a kitchen did not meet expectations can often be associated with a realization that the chef failed to properly train or communicate. Any way that an operator, or co-workers might help to relieve some of these pressures could result in a much better emotional outcome. PLAN BETTER – TRAIN HARDER.

Training 474

Training Leadership Café Waste 474

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. EVERY POSITION IN THE FOOD BUSINESS WILL HELP WITH YOUR CAREER – IF YOU BUILD IT INTO YOUR PLAN.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Restaurant365

OCTOBER 30, 2020

However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. The common saying is that owners and operators need to work “on,” not “in,” their restaurant. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Culinary Cues

JULY 31, 2023

Well, things have changed since that date, but the importance of foundational “methods of operation and understanding” remain just as important, maybe even more so. These are not the only rules, nor are they necessarily a perfect fit for every operation, yet again, maybe they are. Don’t let them down.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. It’s a win-win.

Food Safety 40

Food Safety Waste Food Document 40

Goliath Consulting

DECEMBER 4, 2023

Investing in one of these, such as a smart fridge, can also reduce food waste. These devices allow for precise temperature control, enabling establishments to set different temperatures during operating hours and non-peak times. Additionally, maintenance of this system prevents unnecessary energy and financial waste.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Culinary Cues

APRIL 3, 2020

How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Make sure that every employee is properly trained and on-board with the importance of this process. The pool of potential employees will be substantial and so will be the need for training.

Guest Recovery 319

Guest Recovery Social Media Kitchen Safety Food Safety 319

Restaurant365

DECEMBER 4, 2020

Certainly, 2020 brought challenges for the restaurant industry that most owners and operators didn’t see coming. COVID-19 has prompted massive changes in how restaurants operate. Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels.

2021 78

2021 Operations Mobile Ordering Social Media 78

Culinary Cues

JULY 23, 2020

Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Leadership 413

Leadership Definition Employee Relations Training 413

Culinary Cues

MARCH 18, 2022

You address everything like a surgeon ready for the operating table knowing that all items have a place, and everything must be in its place. This is how a professional begins, this is how you were trained, this is how you pay respect to the profession that you have chosen. PLAN BETTER – TRAIN HARDER. Screw them!

Café 418

Café Training Waste Seating 418

Restaurant365

NOVEMBER 19, 2019

Becoming successful in the restaurant industry is difficult but staying ahead of operational challenges is even harder. To prepare for the new year, restaurant owners, operators, and managers need to start planning now. Here are the top 10 operational challenges restauranteurs should expect in 2020: 1.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

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. Inventory management is a powerful tool for your day-to-day operations, but only if you use it correctly. Record what, how, why, and who of waste.

Inventory 138

Inventory Management Management Point of Sale 138

Hot Schedules

FEBRUARY 23, 2022

Stories abound of restaurants seeing wait times skyrocket, hotels having to limit amenities, and retailers having to reduce operating hours due to lack of staff. Offer Training and Continuing Ed. Hilton recognizes the value of uptraining employees , offering skills training and professional certifications. Konference.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Everything is everyone’s job.

Front of House 425

Front of House Uniforms Back of House Kitchen Safety 425

Clover - Restaurants

MAY 7, 2024

You will play a pivotal role in shaping the restaurant’s culinary offerings and ensuring the smooth operation of our kitchen. Provide guidance, training, and support to foster a positive and productive work environment. Line Cook Job Description Your role as a Line Cook combines solid culinary knowledge with operational excellence.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Culinary Cues

APRIL 26, 2020

Some operators have maintained connections with their customer base through on-line cooking classes during the pandemic – keep it going. Whatever you plan now, it is imperative that it includes the standards and training that will feed into rebuilding trust between you and your guests. PLAN BETTER – TRAIN HARDER.

Guest Recovery 312

Guest Recovery Kitchen Safety Customer Service Food Safety 312

Culinary Cues

MARCH 30, 2020

Aligning with vendors who are able to work with the restaurant in creating a financially viable operation also works for all involved. The best restaurants not only prepare and serve great food, they are not only operations that treat their employees fairly – they are businesses that are financially solvent. PLAN BETTER – TRAIN HARDER.

Small Business 358

Small Business Food Supply Food Truck Healthcare 358

Culinary Cues

DECEMBER 8, 2020

Most importantly he discovered how to organize his work, be consistent, meet the standards of the operation, and build some speed. This was a valuable experience since he had the chance to watch how every other station operated. You may have wondered why I put you back in the dish area after two years of cooks training.

Kitchen Safety 446

Kitchen Safety Take-out Training Food Safety 446

Restaurant365

MARCH 23, 2022

Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time. After two years of pandemic impact, it has become even more of a struggle for many operators now battling rising food costs as well. And most operators don’t expect profitability to improve in 2022.

Food 78

Food Waste Inventory Food Order 78

Hot Schedules

SEPTEMBER 8, 2021

Hotel operators are struggling with three major pain points: the labor shortage, competitive expansion, and lingering lockdown restrictions. Mobile tech solution can fill the gaps left behind by skeleton teams and keep operations competitive. This can lead to inefficient operations, sacrificed offerings, and dangerous employee burnout.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Restaurant365

JUNE 22, 2021

As a restaurant owner or operator, keeping your food costs low is a continual challenge. Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Focus POS

SEPTEMBER 3, 2020

As the competition grows ever fiercer and restaurant owners are tasked with boosting efficiency to keep up, technology plays an increasingly important role in operations. These systems replace traditional methods like receipt printers and handwritten orders, and are used by restaurant owners all over to streamline kitchen operations.

POS 174

POS Waste Customer Service Customer Experience 174

Clover - Restaurants

MAY 3, 2024

Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Proper training can help ensure employees follow the right health and safety standards in your restaurant.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Restaurant365

JUNE 15, 2021

The data is always there—but it’s up to you as an owner or operator to use it. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently.

BOH 78

BOH FOH Point of Sale Back of House 78

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. And, with inventory system technology, you’ll get data that can be crucial in making informed operational decisions. Smart operational decisions are fueled by up-to-date information.

Inventory 148

Inventory Pricing Management Management 148

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. Adapt and Succeed.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

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. Part 1: When a Menu Selection is Reduced A reduced menu selection translates to simplified kitchen operations.

Menu 59

Menu Seasonal Menu Customer Experience Customer Service 59

Culinary Cues

JULY 6, 2020

They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Cooks will never violate these parameters. We are in this together.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520