Restaurant365

JULY 8, 2021

The rise of off-premise dining. Off-premise dining certainly accelerated during the pandemic. Dining room closures or capacity restrictions drove restaurants to increase their sales through off-premise channels. Is off-premise dining here to stay? Many guests are eager to dine in restaurants again.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Restaurant365

FEBRUARY 4, 2021

However, that number can range, with quick service restaurants on the low end and fine dining establishments on the high end. Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Cross-train Employees.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Modern Restaurant Management

FEBRUARY 18, 2020

Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

DECEMBER 31, 2019

Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. With the rise of delivery and take-out, restaurants will start getting creative with the in-dining experience. As such, a big focus in 2020 will be on how to find, recruit and keep team members.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138