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. How the right POS system overcomes restaurant challenges. Choose technology that is intuitive and doesn’t require multiple steps to get the job done.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. But when it’s so dead simple to get listed on third-party delivery marketplaces and take orders, why do all the other work to create your own system when you are a time-strapped restaurateur? So—you’re ready to take orders.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Culinary Cues

JULY 14, 2021

These warriors of the kitchen remember the heat, the aching muscles from standing on their feet for a 12-hour shift, the pressure of timing, the polished hands from grabbing too many scorching hot pans, and the staccato sounds of the POS printer ticking off countless orders. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Food Order 473

Food Order Café Ordering Inventory 473

Culinary Cues

SEPTEMBER 4, 2020

That moment in the early morning when a chef steps out of bed with the knot of mixed emotion in his or her stomach is – yes, something that is missed. When menus become utilitarian out of necessity, when a diminished labor pool is the driving force for menu design, and when survival is the focus – that food centric energy is in short supply.

2020 303

2020 Back of House Front of House Food Order 303

Culinary Cues

MARCH 29, 2021

Take the analogies for what they are worth to you. Anger and finesse are evident in the intensity that takes place as a cook attacks a relentless list of preparations for service. Despair is present in the eyes of cooks who are within striking distance of those allusive first orders clicking off the POS printer.

Uniforms 422

Uniforms Presentation Café Take-out 422

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. It's a tactic that can also take multiple forms, such as suggesting a limited special burger to someone who orders the usual signature every time. Who should train the staff on suggestive selling? Everybody wins!

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

BNG Point of Sale

DECEMBER 6, 2021

In this blog post, we will discuss what you need to know about ADA compliance for POS systems so that you can keep your business compliant. . Walls should not have protruding objects (object closest to a wheelchair cannot stick out more than four inches) . Why Do You Need ADA Compliance for Your POS System?

POS 52

POS Employee Relations Restaurant Law Point of Sale 52

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

Focus POS

SEPTEMBER 3, 2020

With a kitchen display system, you can cut out the middleman. During rush hours, in their efforts to take orders quickly and get them to the cooks as soon as possible, its easy for neat handwriting to go out the window. This can save time and money. Priority gets forgotten, and all of this leads to errors. Smoother operations.

POS 174

POS Waste Customer Service Customer Experience 174

Culinary Cues

JULY 12, 2020

Sure, the restaurant has been offering take-out options for the past six weeks, but it’s not the same experience for the cook. They are pointed to their table and reminded to wear their mask until fully seated, told that the menu is on line (no more physical menus here), and that the server will take their order shortly.

Front of House 403

Front of House Back of House Dine-in Food Truck 403

Restaurant365

SEPTEMBER 10, 2021

Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. Use an inventory management system that integrates with your POS system. Your POS data can help streamline a large part of inventory management.

Inventory 138

Inventory Management Management Point of Sale 138

7 Shifts

AUGUST 20, 2020

Once we started to open up a little bit, we really emphasized how we take care of our employees and how we take care of our building as far as a cleaning aspect. It’s crazy what you’ll get out of it. I think they found out a lot about themselves as well through this.” You give them a platform and you empower your people.

Employee Relations 195

Employee Relations Guest Recovery Communication POS 195

Culinary Cues

MAY 19, 2021

So, I thought I would take a little trip down nostalgia lane and address the things that I remember and miss. The banter in the kitchen, at least until it gets out of hand, you know that competitive chatter that pushes everyone to step up their game, is somehow refreshing. Memory is the treasury and guardian of all things.”.

Seasonal Menu 414

Seasonal Menu Take-out Consumer Goods Food Order 414

Clover - Restaurants

MARCH 20, 2024

In this guide, we’ll break down the ins and outs of restaurant franchising to help you learn whether this model is right for you. To support consistency among the franchisees and parent company, the franchisor will also provide ongoing training, marketing assistance, quality control, and supply chain connections.

Franchise 52

Franchise Franchising Document License 52

Culinary Cues

JUNE 6, 2020

Take a deep breath as you walk through those back doors, back into the kitchen that was so familiar, back to a place that you have missed for the past three months. The chef had sent everyone a list of new protocols before they arrived, so routines of old were out the window. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Kitchen Safety 387

Kitchen Safety Recycling Supplies Training 387

7 Shifts

AUGUST 18, 2021

Recommended Reading: BLOG NAME. Take orders with care. When you're taking your customers' orders, make sure you're doing so with attention and care. Find out and do something to help them celebrate! You also want to ensure that your staff are thoroughly trained so that they're quick on their feet and ready for anything!

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Culinary Cues

NOVEMBER 8, 2019

Sometimes we put on a good face – cool and calm – totally in control, but underneath we are stressed out most of the time. We can’t really ignore the adrenaline – to do so would stall out the engine, cloud our concentration, and lead to mistakes. By 7:30 most of the dining room is served and the 14 top entrees just went out.

Fine Dining 361

Fine Dining Dine-in Restaurant Law Take-out 361

Goliath Consulting

SEPTEMBER 6, 2022

Take note of how they interact with customers and co-workers. This is evidently why more iPad restaurant POS systems and AI-inspired technology are being utilized in many restaurants. However, with most of them working more than one job, they burn out. Offer mentorship and training.

Hiring 78

Hiring Communication Training Email Marketing 78

OneDine

SEPTEMBER 5, 2023

With this extended battery capacity, servers can confidently leverage this tablet to drop at tables for guest payment and engagement all days without worrying about their tablets running out of power. Seamless POS Integration OneDine OTG takes the hassle out of implementation by seamlessly integrating into your existing POS database.

Mobile Ordering 52

Mobile Ordering POS Customer Experience Customer Service 52

Focus POS

JULY 19, 2021

Luckily, we know a thing or two about what it takes to operate behind the counter. And while you must train your team on your particular ways of doing business, of course, it’s also vital to ensure that you have staff members with good memory and interpersonal skills. Hire the Right Staff. Stay Informed.

Bar 88

Bar Management Management POS 88

Culinary Cues

JANUARY 28, 2020

There is also the emotional part – putting it all out there for others to critique leaving the cook wondering: “what did they think?” You know that those orders are coming – in just a few minutes that printer will push out that relentless sound of more orders than you think you can handle. Being a cook is complicated. Here we go.

Take-out 381

Take-out Ordering Reference POS 381

Goliath Consulting

DECEMBER 21, 2022

Food delivery will grow to a $24 billion industry by next year, and 6 out of 10 Americans will choose to order food rather than dine in. Food delivery will grow to a $24 billion industry by next year, and 6 out of 10 Americans will choose to order food rather than dine in. Let’s Talk.

2030 97

2030 Delivery Innovation Customer Service 97

Modern Restaurant Management

JANUARY 13, 2020

By performing an honest assessment and diving deep into point-of-sale (POS) reporting, payroll data, online customer reviews, and various other analytics, even the most successful restaurant operators can identify areas that can be streamlined to cut costs, save time, and boost revenue in the new year. New employee training.

2020 189

2020 Website Management Online Ordering Point of Sale 189

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. It's a tactic that can also take multiple forms, such as suggesting a limited special burger to someone who orders the usual signature every time. Who should train the staff on suggestive selling? Everybody wins!

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

Modern Restaurant Management

DECEMBER 10, 2021

Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers. A quick look at your POS data will identify the top three selling items on your menu. Train your staff to build other taking points. Net result?

Marketing 226

Marketing SEO Front of House Website Management 226

EATER

JUNE 1, 2023

Her blog, AI Weirdness , chronicles what happens when she trains neural networks on everything from paint colors to animal names. Multiple times, Shane has tried to feed neural networks databases of recipes, only for them to spit out complete nonsense. They simply regurgitate patterns.

Dietary Restrictions 100

Dietary Restrictions Training Blog Information 100

Sling

MAY 9, 2023

They take purposeful planning and work to build and maintain. Then, reach out to your staff, get to know them on a personal level, and create a positive company culture. Then, reach out to your staff, get to know them on a personal level, and create a positive company culture. Here’s how to achieve that. and storage spaces.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Lavu

DECEMBER 6, 2019

What is a POS? POS stands for point of sale. Restaurants normally utilize a POS framework to finish a business exchange. In its most fundamental definition, a POS framework is a mix of POS equipment and POS programming to make a POS machine for preparing an exchange and installment.

Kitchen Safety 78

Kitchen Safety Social Media Point of Sale Front of House 78

Lavu

NOVEMBER 18, 2022

For additional help, check out Lavu’s free ebook How to Build a Restaurant Business Plan. What will make your business stand out from others? Will you offer delivery or only take out? Highlight what makes you unique and helps you stand out from competitor positioning. Location: Share research about your area.

Loyalty Program 78

Loyalty Program Download Document Point of Sale 78

Sling

APRIL 27, 2023

Ideally, you want to maintain your inventory so that your team has exactly what they need for the day’s activities without causing your business to overspend on items that won’t sell or that take too long to use. 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

Restaurant365

JANUARY 4, 2022

If you’re still using Excel spreadsheets for inventory management, you are taking unnecessary manual steps and adding opportunity for error to the process, which can contribute to your rising food prices. Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. More about this later.).

Inventory 148

Inventory Pricing Management Management 148

Culinary Cues

JANUARY 23, 2020

I have witnessed this with some incredible musical talent: Stanley Jordan, the incredible jazz guitar genius can close his eyes, block out all that is around him, and offer his uniquely original style of plucking with both hands and expressing through his instrument what he is feeling inside. PLAN BETTER – TRAIN HARDER.

Seasonal Menu 334

Seasonal Menu Communication Sports Events 334

Restaurant365

MAY 17, 2022

Tight integration between your r estaurant inventory management software , point of sale (POS) system and restaurant accounting software is essential for executing key restaurant tasks that help control your food costs. Why a POS system is not suitable for inventory management. The POS system doesn’t do analysis.

Inventory 78

Inventory Management Management Food 78

Izettle

OCTOBER 7, 2020

Check them out below. The key is taking your time when training them and make sure you’re getting your best people to help. Training staff is hard, so I rely on two or three people who’ve worked with me for a long time to help,” Claudio explains. You’re not going to get that same service somewhere else.”

Customer Service 98

Customer Service Café Hiring Point of Sale 98

Izettle

OCTOBER 7, 2020

Check out her secrets below. “We Each shop takes on the vibe of its community. The Leith shop is an old train station ticket office, in a nice, historic part of Leith. Get a POS that links it all together. The right POS will make running multiple businesses feel easy. Find out more at iZettle.com.

POS 98

POS Social Media 2017 Customer Experience 98

Culinary Cues

SEPTEMBER 5, 2019

And some are cooks and chefs who take the skills that have been developed over years and apply inspiration, vision, and even a bit of chaos to a canvas and create something that is totally unique – a benchmark for others to follow. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Uniforms 178

Uniforms Presentation Food Order Fine Dining 178

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). Train your store-level managers. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.

Compost 88

Compost Food Waste Front of House 88