7 Shifts

NOVEMBER 15, 2024

A good restaurant manager would use these opportunities to provide specific coaching, such as offering training on service techniques or cross-training in different areas of the restaurant. At the same time, the manager can coach the restaurant staff on how to handle similar situations better in the future.

Leadership 195

Leadership Management Management Operations 195

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

MAY 4, 2022

A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” This is a sentence that sums up the life’s work of these athletes, a culmination of talent, hard work, and perseverance. This is where you are right now. It took a lot for you to get to this point.

2022 447

2022 Education Coaching Kitchen Safety 447

Culinary Cues

FEBRUARY 9, 2022

The chef must be the coach who recognizes strengths and weaknesses and builds consensus around common goals so that the machine works properly. [] A Teacher and a Trainer. THE LAW: Look to the chef to see how the kitchen will act. It is the chef’s responsibility to set the standard for others to follow. [] A Team Builder.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

SEPTEMBER 20, 2020

Getting that dish just right, controlling costs, managing inventory, meeting budgetary goals, topping yesterdays customer count, clearing the rail of tickets without any re-fires, a complement from customers, top ratings on Trip Advisor or Yelp, or a positive local restaurant review can all be viewed as a competitive opportunity.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Modern Restaurant Management

DECEMBER 16, 2021

Operators should gravitate towards technology to automate inventory and track costs and sales to determine the best course of action. We’ll move towards a continuous quality model with more self-assessments and collaborative coaching vs. traditional onsite audits. The rise of collaborative coaching.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Bar and Restaurant Coach

APRIL 2, 2019

Does your bar or restaurant operation have an inventory program or an ordering program? Often, people believe they are running an inventory program, or consider both practices one and the same. It’s largely due to the way venues manage their inventories. Inventory Program. There are vast differences between the two.

Inventory 95

Inventory Bar Coaching Audits 95

7 Shifts

JULY 28, 2021

Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. This is when you can transition from a boss to a coach by keeping your staff informed and encouraged. Featured items for the day.

Communication 430

Communication Management Management Front of House 430

Embrace the Suck

DECEMBER 25, 2019

Now, if you can manage your inventory to be more efficient and can reduce the number of deliveries you get per week while keeping the case count high, that is worth a percentage point on your PVA! That can make inventory management a challenge at times. Your restaurant has potential, you know it deep down inside. Do BS, just results.

Food Truck 296

Food Truck Food Tip Distribution Audits 296

Bar and Restaurant Coach

APRIL 7, 2021

To view it please enter your password below: Password: The post Protected: Liquor Inventory Experts Now Serving Dallas Bars and Restaurants appeared first on Bar and Restaurant Coach. This content is password protected.

Inventory 111

Inventory Serving Bar Coaching 111

Cheetah

MAY 11, 2021

Once you have a grasp on your establishment’s total allowed capacity, give some thought to the following: Inventory stock Back of house staff Social distancing and a better dining experience These 3 key pillars can make the difference between a streamlined restaurant reopening and a stalled one. Stock Up on Inventory.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Bar and Restaurant Coach

NOVEMBER 8, 2019

Often when we think of liquor inventory control, our minds go to behind the bar. To take it one step further, the default-mode for most bar and restaurant operators is to attribute inventory loss to staff. Liquor Inventory Control Starts at the Backdoor. anything that has a financial or inventory element. instant replay!

Inventory 79

Inventory Coaching Audits Bar 79

Restaurant365

JANUARY 18, 2022

Pre-consumer waste is all food that’s wasted before it gets to the customer, like spoiled inventory and kitchen scraps. Coach staff members on zero food waste tactics. Food waste reduction requires some additional work to properly store, monitor, and use inventory ingredients, so employees must be fully invested in the process.

Waste 147

Waste Compost Food Consumer Goods 147

Rocket Fuel

MARCH 26, 2025

Common TvA culprits include: Over-ordering Spoilage due to poor inventory rotation Over-portioning from inconsistent training Recipe deviation Missed Tasks & Accountability Critical daily tasks like inventory counts, equipment checks, or prep routines sometimes fall through the cracksespecially during rushes or shift changes.

2025 52

2025 Cash Management Coaching Demo 52

Bar and Restaurant Coach

APRIL 29, 2019

your inventory app holds all your inventory data. The post Barmetrix Announces Partnership with MarginEdge appeared first on Bar and Restaurant Coach. In every industry—but particularly the hospitality industry—having data and systems that don’t talk to each other is a major problem: your POS holds all your sales data.

Coaching 102

Coaching Website Management Inventory Hospitality 102

Bar and Restaurant Coach

MARCH 16, 2019

At least that’s what my mentors told me when I was trying to grasp the concept of inventory and menu costing years ago. Do we use an adjusted inventory method that takes goods on hand at the beginning and ending of the inventory period into account to get our true cost? You’re Doing It Wrong! Simple enough, right?

Cash Management 104

Cash Management Inventory Coaching Bar 104

Embrace the Suck

JUNE 13, 2022

In my coaching programs, we follow the 70:20:10 method for training (known as blended learning). I also have to come clean and confess that when I opened my first restaurant, I did NOT cost out my menu and did not do an inventory! It is the hardest part of my coaching program. It only takes one bad apple to ruin culture.

Back of House 44

Back of House Food Truck Point of Sale Take-out 44

Bar and Restaurant Coach

APRIL 7, 2021

To view it please enter your password below: Password: The post Protected: Liquor Inventory – The Ultimate Guide for Bars and Restaurants | Barmetrix appeared first on Bar and Restaurant Coach. This content is password protected.

Inventory 56

Inventory Bar Coaching Operations 56

Bar and Restaurant Coach

SEPTEMBER 13, 2019

A handful of viewers who watch these “save my store” shows will be able to see through the drama-soaked episodes and learn from a common thread: That most businesses in the hospitality industry run into trouble when they don’t focus on (to name a few): liquor inventory control. staff & management training and responsibilities.

Bar 77

Bar Audits Coaching Inventory 77

SpotOn

OCTOBER 25, 2024

Don’s challenge was to cater to all tastes—and coach his staff on how to do the same.   For all the time spent grounded in product mix and inventory, missing dishwashers and packed tables would bring Don back into the day-to-day operations orbit.

Front of House 52

Front of House Back of House Coaching Beverage 52

Chowly

MARCH 28, 2024

Introduction In our recent conversation with Matt Rolfe , an experienced hospitality leadership coach, we explored strategies for improving restaurant profitability through transformative leadership and behavioral coaching.

Leadership 81

Leadership Coaching Sustainability Customer Experience 81

Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Operators who calculate their cost of sales add 2–10% to their bottom line.

Inventory 40

Inventory Bar Management Management 40

Bar and Restaurant Coach

FEBRUARY 21, 2020

If your team hates doing inventory (and doesn’t do it well) and your liquor isn’t optimized— hire experts to do that work. A former Fortune 500 executive, he’s currently a bar and restaurant coach and the owner of Rally5 Consultants. appeared first on Bar and Restaurant Coach. Social Media. Advertising. Technology.

Coaching 79

Coaching Social Media Food Truck Employee Relations 79

OneDine

AUGUST 12, 2024

The Coach: Restaurant Owners and Operators In football, the coach is the mastermind behind every play, orchestrating the team’s strategy. Just like a coach studies the competition and adjusts tactics, restaurant leaders must constantly analyze market trends and customer feedback to stay ahead of the game.

Technology 52

Technology Loyalty Program Coaching Point of Sale 52

Aaron Allen & Associates

JUNE 25, 2024

From automated cooking systems to advanced inventory management, integrating new tech can reduce labor costs and improve accuracy, leading to better margins and fewer errors. COACHING & CONSULTING GLOBAL LEADERS: CAN WE HELP YOU? Coaches are common. Coaches that perform like these are rare. Exciting times!

Coaching 59

Coaching Kitchen Safety Back of House Fast Casual 59

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. 4) Gets Your Ordering Right. Parsa et al.

Management 74

Management Management Point of Sale 2019 74

Lavu

NOVEMBER 8, 2019

The technical definition of a chart of accounts, according to the Accounting Coach : “A chart of accounts is a listing of the names of the accounts that a company has identified and made available for recording transactions in its general ledger. Chart of Accounts. Non-Operating Revenues and Expenses.

Management 101

Management Management Food Truck Cash Management 101

Modern Restaurant Management

OCTOBER 16, 2019

Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Gathering of visual content to identify potential coaching and training opportunities. ” McDonough added, “This combination makes perfect sense for manufacturers, customers, and our teams.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Examining your food cost daily informs your ordering and inventory management. However, accountability also means sharing the credit for success — or empowering them to be successful.

Management 15

Management Management Point of Sale Food Supply 15

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Examining your food cost daily informs your ordering and inventory management. However, accountability also means sharing the credit for success — or empowering them to be successful.

Management 78

Management Management Point of Sale Food Supply 78

Smart Systems Pro

MAY 12, 2019

Watch this video, or read the article below, and David Scott Peters, restaurant expert and coach, will explain what restaurant systems are and how your restaurant business can benefit. What does “restaurant systems” even mean? What is restaurant systems software? Why should independent restaurant owners use systems?

Coaching 69

Coaching Demo Download Take-out 69

Rocket Fuel

APRIL 13, 2022

With just about every aspect of your operation comes data – from your POS, payroll, and scheduling systems, to back-of-house and inventory, and everything in between. You can use a data dashboard to take a quick peek at how each of your stores is performing, or to do a deep dive into your sales or inventory numbers. Sales numbers.

Operations 52

Operations Coaching Inventory Back of House 52

Apicbase

MAY 30, 2024

The software manages everything from menus and inventory items to customer information, payments, and reports. Inventory Management Restaurant Inventory management is a key part of running your business efficiently. 3S POS syncs sales with actual inventory through an integration with Apicbase.

POS 52

POS Inventory Cash Management Point of Sale 52

Modern Restaurant Management

JANUARY 17, 2020

for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. Industry veteran Weisberg is an HR executive with a range of progressive experience within multi-national, consumer organizations such as Wendy’s, General Mills, Nabisco, Inc., and PepsiCo, Inc.

Franchising 341

Franchising Franchise 2020 Leadership 341

The Restaurant Expert

SEPTEMBER 1, 2020

After a few years of coaching a great team of independent restaurant owners, they all said they were tired of entering their numbers over and over again in different spreadsheets. Now you put yourself in a position to see that is was done and if not — or not done to your standards — gives you the opportunity to coach for success.

Management 52

Management Management Coaching Cash Management 52

Restaurant365

APRIL 26, 2022

By showing you can provide coaching and training, you offer value as an employer that they may not find elsewhere. For hiring restaurant employees, you must position your job openings as career opportunities. Focus on training and development. Your employees want to learn and grow as part of their careers.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Rocket Fuel

MAY 1, 2023

With Delaget Coach , you can add a tile to your QSR operational dashboard to show beverages as a % of sales and the average # of beverages on each transaction. Use these insights to refine your beverage sales strategies, optimize your inventory, and capitalize on emerging trends. Don’t just collect data – act on it!

Beverage 52

Beverage 2023 Coaching 2022 52