Culinary Cues

SEPTEMBER 27, 2023

This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Restaurants account for a large percentage of a fisherman’s direct or indirect business volume. [] Ranchers: Have you noticed that the price of beef, pork, and chicken has increased significantly over the past few months?

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

JULY 8, 2021

When demand exceeds supply in any situation – businesses know that prices inevitably go up. Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The strong survive and the weak shall perish.

Sports 473

Sports Take-out Café Training 473

Culinary Cues

APRIL 3, 2020

Make sure that every employee is properly trained and on-board with the importance of this process. Possible strategy: As you IDEATE your concept for the future and the menu that will be at the core of it – you must keep PRICE front and center. The pool of potential employees will be substantial and so will be the need for training.

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Culinary Cues

MAY 18, 2020

Don’t pass them by because of ego or pride; they can all “fit”. [] BE THE PROFESSIONAL THAT YOU WERE TRAINED TO BE: Never lose your commitment to looking, acting, and being the professional that is representative of the best of the position of cook and chef. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Hot Schedules

FEBRUARY 23, 2022

Offer Training and Continuing Ed. Traditionally, professional training has been seen as a route to losing talent, but lack of upward mobility in many service jobs greatly contributes to The Great Reshuffle. 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

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. In addition, POS integration can automate steps like uploading invoices, auto-updating ingredient prices, and tracking recipes.

Inventory 138

Inventory Management Management Point of Sale 138

Clover - Restaurants

MAY 7, 2024

Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience. Provide guidance, training, and support to foster a positive and productive work environment. SPEAK TO AN EXPERT The post Back of house restaurant job descriptions and duties appeared first on Clover Blog.

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Back of House BOH Kitchen Safety Front of House 52

Culinary Cues

APRIL 26, 2020

MAKE SURE THAT YOUR PLANNING INCLUDES AND EVEN FOCUSES ON BUILDING WOW INTO THE MIX. [] USER FRIENDLY IS THE PRICE OF ENTRY. Flexibility when it comes to menu offerings, methods of preparation, hours of service, pricing packages, and so on are the cost of admission. DON’T WASTE THIS TIME – STRATEGIZE YOUR WOW EXPERIENCE.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

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. Price menu items properly.

Food 78

Food Waste Inventory Food Order 78

Culinary Cues

MARCH 30, 2020

Those traditional methods of old either no longer work, or they are priced out of reach for the average small business. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Aligning with vendors who are able to work with the restaurant in creating a financially viable operation also works for all involved.

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Small Business Food Supply Food Truck Healthcare 355

Culinary Cues

MARCH 21, 2020

If you have the funds (the cost is very reasonable – classes priced individually, or for $15/month you can access all 80 classes – unlimited) this is an excellent opportunity to learn a new skill, or at the very least inspire you to try something new. Time is all we have, and now it is important to not waste it.

Back of House 344

Back of House Book Leadership Communication 344

Restaurant365

MAY 17, 2022

It empowers your restaurant group to manage inventory end to end, automating multiple steps such as tracking recipes, uploading invoices, and auto-updating item prices. Restaurant inventory management software can help you track your inventory to identify and minimize food waste, and it can also help you keep tabs on vendor pricing changes.

Inventory 78

Inventory Management Management Food 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. Track Waste – In the Kitchen and the Dining Room. Oftentimes, the biggest culprit for out-of-control food costs in a restaurant is waste. Track key item costs.

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

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

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

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

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

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 Point of Sale Back of House 78

Restaurant365

MAY 20, 2020

Now, more than ever, is the time to optimize food costs by limiting your menu options, creating contract prices with your vendors, and tightening the way you handle your inventory. For items that are in between, such as bargain food items, raise the price of each item to determine if that item should be a keeper or not.

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

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. Empowerment,” “encouraging diversity” and “training” are among the many initiatives that most restaurants claim to care about.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Restaurant365

MAY 26, 2020

However, this effort is wasted if you don’t also focus on your prime cost. An effective inventory management system not only prevents food waste and overordering, but it also informs reliable, up-to-date numbers that you can use to inform critical business decisions. Dial in your Cost of Goods Sold. Reevaluate Your Cost of Labor.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Culinary Cues

DECEMBER 29, 2023

I know, I know – New Year’s Resolutions seem to be a waste of time. Know them, understanding them, practice them, and share them with others. [] Cook with value and memorable experiences in mind Look at the price of that dish and the overall experience of dining from the guest’s perspective and ask: “Is this worth it?” HAPPY NEW YEAR!

2024 411

2024 Small Business Café Dine-in 411

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

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. Menu Planning: price menu items properly.

Food 99

Food Inventory Point of Sale Waste 99

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. Most vendors have a tiered pricing structure that gives an automatic discount once you order certain quantities of product. Reduce Waste.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Your suppliers may have experienced fluctuations in prices for ingredients in 2020. Automating this process with a restaurant-specific inventory management system can help you quickly identify vendor pricing errors.

2021 136

2021 Cash Management Management Management 136

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. The variance between these two numbers is food waste, breakage and theft. Price your menu with food cost percentage in mind.

Food 78

Food Inventory Point of Sale Waste 78

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

Sling

JUNE 14, 2023

Analyze the cost-benefit of each item on your menu and consider switching to lower-priced options where possible. You can also look into offering alternative preparations of existing menu items to drive sales and create different pricing tiers. 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 78

Inventory Management Management Waste 78

BNG Point of Sale

SEPTEMBER 2, 2021

This blog post will go over the typical restaurant overhead costs and expenses, including rent, utilities, labor wages for employees, licenses and permits, food cost percentages, and more. Improve employee efficiency: Improperly trained staff can cost your restaurant in many ways. This should also include the hourly workers. .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly. As part of the onboarding process, it’s essential to document your training.

Operations 78

Operations Management Management Inventory 78

Restaurant365

JUNE 4, 2021

To inform your decisions, leverage menu engineering to evaluate your pricing and profit margin on individual menu items. Upselling requires you to train your servers. The food cost variance represents the food waste that comes from improper portioning, mistakes, or wasted ingredients.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

Notch

JANUARY 31, 2019

That leaves no room for wasteful spending. How to set menu prices based on food cost percentage One of the most important parts of this process is using food cost percentage to determine the numbers your guests actually see—the prices on you r menu. Most restaurants operate on a profit margin of just 3-5 percent.

Food 71

Food Seasonal Menu Point of Sale Waste 71