The Restaurant Times

DECEMBER 26, 2020

While a poor location does not generate enough customer footfall, prime locations come at a high price. Take reviews and references from multiple sources and analyze the market to understand the spending habits of people frequenting the target location. Poor Customer Experience. How To Avoid. How To Avoid. How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Restaurant365

DECEMBER 1, 2021

Named after their son, Sweet Lou’s aims to greet guests with a smile and great food, drink, and service. Their mission statement says it all: “Serving our best, from the kitchen to the community through high quality ingredients, a welcoming environment, responsible service and local outreach.” ” Challenge.

Hiring 78

Hiring Demo Communication Back of House 78

Restaurant365

JUNE 22, 2021

Cross-contamination refers to when food becomes unusable during prep or storage because of unsafe practices. In addition, the classic “first in, first out” method, commonly referred to as FIFO, ensures that you are rotating inventory appropriately. Avoid Cross-Contamination That Leads to Food Waste. Teach Portion Control.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

MARCH 12, 2021

Named after their son, Sweet Lou’s aims to greet guests with a smile and great food, drink, and service. Their mission statement says it all: “Serving our best, from the kitchen to the community through high quality ingredients, a welcoming environment, responsible service and local outreach.” ” Challenge.

Hiring 78

Hiring Demo Communication Back of House 78

Apicbase

OCTOBER 14, 2022

Boost your table turnover rate by training staff to improve service. Partner with delivery and online ordering services. For example, restaurant management platforms can significantly reduce human effort by automating BOH and FOH flows, thereby helping you to keep the labour cost in check. Create an upselling program.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Lavu

JANUARY 21, 2020

Employee tip percentage: The tip percentage is important in showing how customers are satisfied with the services they receive in your restaurant. By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant.

Cash Management 78

Cash Management Point of Sale Information Beverage 78

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? |

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Article 2023 2022 2021 78

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Customer Service. Customer service can make or break a guest experience.

Operations 363

Operations Inventory Hiring Customer Service 363

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. You can collect this data through various channels, including point-of-sale (POS) systems, accounting software, customer feedback surveys, and social media reviews.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Lavu

MARCH 11, 2020

At the center of this technology lies a POS system in which a transaction between a merchant and a customer takes place. If you want your POS system to benefit management, employees, and customers, you should have a restaurant POS system that streamlines the process for all three groups. Front-of-house (FOH) management.

Management 78

Management Management Cash Management Mobile Ordering 78

Touch Bistro

APRIL 7, 2021

For an average full-service restaurant, that could add up to $146,000 annually – costs that can make or break for some restaurateurs. It Impacts The Customer Experience. Related to the issue of a poor workplace culture is the impact on the customer experience. It Negatively Impacts Workplace Culture. staff turnover rate.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

Gourmet Marketing

SEPTEMBER 22, 2021

Your staff makes or breaks your restaurant, keeps things running when you’re not around and represents your brand concept in front of each customer. The site is perfect for advertising BOH and FOH positions. Business owners post restaurant jobs daily, and corporate food service jobs are often advertised as well.

Hiring 52

Hiring Website Management Advertising Social Media 52