7 Shifts

NOVEMBER 29, 2022

You have to hire happy people that want to be there,” said Kelly Phillips. Everything was built into the menu price. I wanna point out, part of the challenge was that building everything into the menu price for an Asian restaurant was met with pushback that an ethnic restaurant needed to be a little cheaper. matters to them.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Restaurant365

MARCH 12, 2021

Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. Mr. Foust explained the hiring challenge that is nearly universal for restaurateurs. ” Challenge. “Restaurants mean high turnover, ” he expressed.

Hiring 78

Hiring Demo Communication Back of House 78

Lavu

NOVEMBER 8, 2019

Even if you hire outside accountancy assistance, it’s wise to have a strong understanding of the basic accounting practices for restaurants. See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. 5 Concepts of Restaurant Accounting.

Management 101

Management Management Food Truck Cash Management 101

The Restaurant Times

NOVEMBER 4, 2021

From understanding your kitchen needs, and planning a menu to buying the best equipment, we have got you covered. . The kitchen is the heart of your restaurant, and it’s here that your menu comes to life. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers.

Design 98

Design Kitchen Safety Back of House Food Safety 98

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Restaurant365

DECEMBER 1, 2021

Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. Mr. Foust explained the hiring challenge that is nearly universal for restaurateurs. ” Challenge. “Restaurants mean high turnover, ” he expressed.

Hiring 78

Hiring Demo Communication Back of House 78

Modern Restaurant Management

MARCH 11, 2025

Restaurants had difficulty hiring and retaining staff, which led to more interest in automating processes. Restaurants have had to rethink hiring, wages, and benefits to attract and retain talent. We were a sourcing and hiring platform for restaurants. Hiring for restaurants was a challenge to say the least. more an hour.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Sling

AUGUST 9, 2023

Article Updated Date Top 12 Hotel Management Software Solutions for 2023 August 2023 How To Open a Restaurant: A Step-by-Step Guide August 2023 How To Increase Restaurant Profit Margin: A Complete Guide August 2023 Top 10 Medical Scheduling Software Tools for 2023 August 2023 The 16 Best Free Work Schedule Maker Tools In 2023 August 2023 15 Best Employee (..)

Article 78

Article 2023 2022 2021 78

The Restaurant Times

DECEMBER 26, 2020

Monitor the time taken to accept, prepare, and serve menu items with the Kitchen Display System and POS reports. Hiring the wrong people is harmful to your restaurant’s reputation. Complex Menu. It is always better to go for a short and simple menu and excel at what you serve. Poor Staff Management. How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Touch Bistro

APRIL 7, 2021

Seasoned restaurateurs understand the importance of tracking their restaurant turnover rate. Not only is it more expensive to hire new staff than to retain existing employees, but high turnover can also impact day-to-day workplace performance. Redefine your hiring strategy. It’s Expensive.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

The Restaurant Times

NOVEMBER 19, 2021

The problem has intensified now that summer has ended and seasonal student employees have returned to school. Streamlined FOH And BOH Operations . When it comes to hiring your staff, it is quite simple but keeping good employees is the difficult part. In the restaurant and food industry, staffing issues continue to be a pain.

Customer Experience 52

Customer Experience Customer Service Food Order Food Truck 52

Apicbase

JUNE 16, 2023

For example, you can use sales data to track trends in customer spending and identify your most profitable menu items. On the other hand, if your restaurant operates with a seasonal menu, quarterly metrics could be more revealing. Consider menu engineering software as your strategic ally.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

OCTOBER 22, 2021

Many restaurants are still working around hiring and staff retention struggles, meaning they may be unable to fully capitalize on the demand of the holidays. Hire Additional Staff in Time. For restaurants that have years of sales data, the first place to look is metrics from prior holiday seasons. Hire Additional Staff in Time.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

7 Shifts

AUGUST 22, 2024

Virtual restaurant concepts only exist in apps, and use ‘ ghost kitchens ’ (aka ‘virtual kitchens’ or ‘dark kitchens’) to serve a virtual menu to virtual customers. And if you want to start a virtual restaurant from scratch, you don’t need to hire (or schedule) any wait staff at all.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

SpotOn

SEPTEMBER 4, 2024

" 86 This means the menu item or ingredient is no longer available. The kitchen has run out of this particular menu item. Example: "86 ahi tuna tostadas. "All day" is the total quantity of a particular menu item that needs to be prepared at that moment. Example: "I need 6 pumpkin ravioli all day."

Front of House 52

Front of House Back of House Reference Fast Casual 52