7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Chances are, it's balancing the scheduling requests of dozens of employees each week. Check employee schedules to ensure plans match reality.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. What is a Rotating Schedule?

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Modern Restaurant Management

SEPTEMBER 8, 2021

Now, restaurant owners and managers can be confident in their readiness against pathogens and reassure guests and employees by committing to cleanliness and effectively communicating their approach to the public. Communicating Cleanliness. Employees also worry about the level of cleanliness at their workplace.

Kitchen Safety 173

Kitchen Safety Employee Relations Communication Point of Sale 173

Hot Schedules

JULY 26, 2021

Managers need to understand which employees have scheduled overtime as well as the extra associated costs for each day and week. Managers need to review actual employee hours plus how much is scheduled, then the date and time that the overtime could potentially start. Understaffing can lead to employee burnout. Alarm Bell.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. This is using the Chat in ChatGPT PROMPT: Act as an experienced restaurant trainer who is using ChatGPT to develop content and training activities for restaurant employees.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce.

2024 210

2024 Loyalty Program Cash Management Customer Experience 210

Modern Restaurant Management

MAY 5, 2021

Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages. Community Relations.

Food Supply 226

Food Supply Employee Relations Waste Leadership 226

Modern Restaurant Management

NOVEMBER 15, 2022

Consider resizing menu items down, especially if you notice consistent food waste from a specific item. Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. Shorten the menu, allowing for less waste, less purchasing and less labor. How can they best raise prices without alienating guests?

Pricing 177

Pricing Food Supply Seasonal Menu Menu 177

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. What is a Rotating Schedule?

Front of House 195

Front of House Employee Relations Back of House Take-out 195

7 Shifts

AUGUST 20, 2020

How to cut labor costs in a restaurant 101: Use a labor management tool Did you know that restaurants spend about 30% of their revenue on wages, overtime, payroll taxes, and employee health care? Another way that labor management software increases restaurant efficiency and productivity is by facilitating communication between staff.

Technology 293

Technology Mobile Ordering Dietary Restrictions Cash Management 293

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. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

SEPTEMBER 16, 2021

Your individual hiring decisions define your company culture over the long term, impacting both the customer experience and employee retention. Despite the challenges, you need to hire and retain amazing restaurant employees, right now and in the future. Staffing your restaurant with a great team is critical to success.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Clover - Restaurants

MAY 3, 2024

Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section. With additional tools like a food.

2021 136

2021 Cash Management Management Management 136

Sling

OCTOBER 26, 2020

As mobile devices and the ubiquity of the internet continue to increase, so too does the potential for your employees to become distracted and waste 15 minutes here and 15 minutes there throughout the workday. Time theft is when an employee accepts wages for work he or she didn’t do. And that’s only one employee!

Employee Relations 78

Employee Relations Social Media Small Business Communication 78

Hot Schedules

JANUARY 12, 2022

From time and attendance advancements tracking the employee from clock-in to punch-out to POS analytics feeding corporate monthly location performance trends, there’s no doubt innovation will give restaurant groups insights and efficiency undreamed of just a decade ago – but how do IT teams go about orchestrating a great reinvention?

Back of House 147

Back of House Employee Relations POS Government 147

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

JULY 24, 2020

Choosing between in-house delivery, third-party delivery apps or a combination requires an understanding of related costs. Many employees do not feel safe coming back to their restaurant jobs because they don’t feel safe. That may alleviate the fears for many of your potential employees.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Lavu

MARCH 13, 2020

If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. Your team of employees can only do so much with what they’re given, so you might consider improving their modes of communication.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Open for Business

FEBRUARY 29, 2024

Jennifer says, “It’s really important to understand that city agencies don’t communicate with each other. Include health code and food handling safety in employee training Some states require every employee on staff to go through food safety training, while others only require certain individuals to go through it.

License 78

License Certification Kitchen Safety Food Safety 78

Tableo

JULY 6, 2023

In this article, we’ll examine the value of employee evaluations in the restaurant sector and offer professional advice on how to create assessment forms that promote development and continual improvement. The value of employee assessments In the restaurant sector, employee assessments are important in order to: 1.

Employee Relations 40

Employee Relations Download Customer Service Communication 40

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 173

2022 Food Supply Back of House Kitchen Safety 173

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. – Barry McGowan, CEO, Fogo de Chão.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Hot Schedules

MARCH 26, 2020

To help minimize spend, avoiding waste is more critical than ever. Communicate. How can you help recoup some of your costs, while minimizing food waste? Give to your employees. Many employees are losing their livelihood. Consolidating F&B related costs through a back office solution can help keep it straight.

Inventory 97

Inventory Management Management Social Media 97

The Restaurant Times

MARCH 13, 2023

Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. Okay, not a complete language per se, but some code words that make communication easier. Doing this will also reduce food waste during processing and future purchase decisions.

Back of House 52

Back of House BOH Front of House FOH 52

Hot Schedules

MAY 25, 2021

My goal is to create an atmosphere of mutual trust and respect to enable the people to communicate, cooperate and be innovative. Favourite part of working with Fourth: As a newly hired employee, what motivated me to join and still keeps me excited is: Working on one of the biggest and most complex products within Fourth’s portfolio.

Cash Management 148

Cash Management Customer Service Customer Experience Sports 148

Touch Bistro

MARCH 25, 2021

A new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process. What Is Restaurant Employee Onboarding? Get Your Employee Handbook Template.

Hiring 52

Hiring Employee Relations FOH BOH 52

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. Operating expenses, which are not related to production, are overhead costs. What Are Overhead Costs And Expenses? . Salaries . Property taxes .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 160

2021 Loyalty Program Retail Online Ordering 160

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. In addition, prioritizing training and retaining employees will not only save you money on recruiting costs, it will also help ensure better customer service. Labor Costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

The Restaurant Times

AUGUST 30, 2021

The presence of non-human staff eliminates worries of hiring, human errors, employee turnover, etc. Once deployed, restaurateurs need not worry about issues pertaining to paying the employees, inconsistent recipes, inaccuracy, food waste, and slow service, among other merits. .

Employee Relations 52

Employee Relations Delivery Customer Experience Food Order 52

Aaron Allen & Associates

OCTOBER 4, 2022

per hour (as of July 2022) — an increase in labor cost of 33% in the last five years Much of the restaurant employment is part time, with employees working an average 25.5 Some questions to ask when beginning to set the baselines include: What are sales per employee? What are employee turnover and retention rates? In the U.S.,

Point of Sale 98

Point of Sale Employee Relations 2022 Mobile Ordering 98

Modern Restaurant Management

APRIL 14, 2020

This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map of each state, District of Columbia and Puerto Rico.

Online Ordering 202

Online Ordering Back of House Customer Service Small Business 202

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. Personalized communications aren’t creepy, they’re expected. ” What Restaurant Employees Want at Work. Employees aren’t satisfied with their current wages.

2022 203

2022 Mobile Ordering Guest Recovery Point of Sale 203

EATER

DECEMBER 16, 2021

Vianne had dual citizenship and went to Mexico to study communications and marketing at the Universidad Regiomontana in Monterrey. Dynamex stated that most workers are employees and that any company seeking to classify a worker as an independent contractor must meet a stringent burden of proof to do so. It was very exhausting.”

Back of House 144

Back of House Employee Relations Delivery Mobile Ordering 144

Get Beyond

OCTOBER 24, 2023

If photography isn’t your thing, try appointing another employee to be in charge of this task or hiring a local photographer for a few hours to get picture-perfect images of your Small Business Saturday event. Since you put in all the effort for a special occasion, don’t let that great content go to waste.

Small Business 52

Small Business 2023 Social Media Customer Experience 52

Modern Restaurant Management

FEBRUARY 27, 2020

Employee recruitment and retention continues to be a major challenge for operators in 2020, with low unemployment rates and growing job openings. Highlighting the growing demands of consumers, the report also revealed serious concerns around food waste. And 20 percent say they are using automation wherever they can. 2020 Food Forecast.

2020 153

2020 Influencer Point of Sale Food Safety 153