Open for Business

JUNE 15, 2023

Empathy might not be part of your restaurant’s training program—yet. In fact, teaching empathy can be a helpful part of every restaurant training program. Employees with a strong sense of empathy will be better equipped to succeed at their jobs, whether they’re dealing with fellow team members or restaurant guests.

Hospitality 78

Hospitality Loyalty Program Communication Training 78

Modern Restaurant Management

OCTOBER 5, 2023

By implementing effective training programs for your staff, you can reduce the risk of contamination, improve the quality of your products, and protect your reputation. Start with the Basics Begin by explaining the importance of maintaining clean and sanitized equipment. Provide feedback and remedial training, if necessary.

Kitchen Safety 196

Kitchen Safety Food Safety Equipment Workshop 196

Sling

OCTOBER 31, 2022

What type of equipment will you need? Each has a different focus, pulls in a different clientele, and requires different equipment. Now, one suite of tools can sometimes do it all, including: Scheduling Tracking work time Communication Managing tasks and projects Controlling labor costs. 10) Purchase equipment.

Insurance 78

Insurance Website Management Equipment Advertising 78

The Restaurant Times

SEPTEMBER 23, 2020

Boosting your restaurant employees’ morale not only improves retention but also helps restaurants in saving huge money on hiring and training. Train Your Restaurant Staff. Providing proper training to restaurant staff is exceptionally crucial for improving the retention rate. Structure The Employee Shifts And Overtime Policy.

Back of House 98

Back of House Document Training Hiring 98

360Training

JUNE 11, 2020

They’re referred to as Potentially Hazardous Foods (or PHFs). Equipment-to-Food Cross-Contamination. Equipment-to-food cross-contamination can happen when you use the same equipment, surfaces, or utensils for contaminated and uncontaminated foods without properly sanitizing the items in between.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

Modern Restaurant Management

SEPTEMBER 16, 2020

When launching such a program, managers can decrease their costs and increase their chances of success by using a bin system to separate recyclables from other trash, educating staff on proper recycling procedures, and monitoring disposal practices to verify that employees are putting their training to work. Staff Training.

Recycling 153

Recycling Waste Workshop Training 153

Sling

MARCH 26, 2022

7) Offer Training. If you want to improve employee retention, train your employees to advance within your company. On-the-job (or even outside) training gives your team members the chance to develop as an employee and become more valuable to your business. 8) Communicate And Listen. It’s as simple as that.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Sling

OCTOBER 1, 2023

Yes, you’ll need cooking, storage, and transportation equipment, but all those things can be assembled at your home or in a street-facing storefront. And don’t forget requirements like periodic inspections and food-grade equipment. 5) Make a business plan Every business needs a plan, and a catering business is no different.

Catering 78

Catering License Transportation Advertising 78

Sling

JANUARY 10, 2023

But if it’s something big, like a new hire arriving when or where no one was expecting them, not having a workspace ready on their first day, or training scheduled for a time when the trainer is unavailable, the employee is going to notice. The best way to do this is to stay in communication with your new hire.

Employee Relations 78

Employee Relations Hiring Small Business Communication 78

Perfect Daily Grind

OCTOBER 31, 2019

Cross-contact frequently occurs when the same equipment is used to handle different milks. Train Your Staff. According to Peter Littleton, Technical Director of the UK’s Christeyns Food Hygiene , high costs and staff turnover can put business owners off investing in allergy risk training. Communicate With Consumers.

Allergens 79

Allergens Food Document Food Safety 79

Goliath Consulting

MAY 8, 2020

While it may seem like a big opportunity, off-premise catering is also a lot of work—requiring your time and energy for adding necessary staff, purchasing delivery vehicles, acquiring needed equipment, and paying for miscellaneous expenses that come with the service (2). References: [link]. Next, you should assemble your catering team.

Catering 99

Catering Point of Sale Delivery Customer Service 99

Sling

JANUARY 13, 2021

The “gig” in gig economy does not refer to the gigabyte (a unit of data storage), nor does it refer to the jig (a lively dance with leaping movements or a device that holds a piece of work and guides the tools operating on it). utilities, maintenance, equipment, supplies, etc.) 3) Minimal Training. low and under control.

Mobile Ordering 78

Mobile Ordering Small Business Hiring Training 78

The Restaurant Times

MARCH 10, 2022

The most effective way to set up systems in stone and communicate them to newly appointed staff members is by recording the work systems in an operation manual. Process for staff training. Reduces Time Required To Train Staff. Parts Of A Restaurant Operation Manual. Procedure for staff recruitment. Source: Northshore Magazine.

2022 52

2022 Operations Customer Service Email Marketing 52

BNG Point of Sale

SEPTEMBER 2, 2021

Overhead costs refer to ongoing expenses such as advertising, utilities, and rent which make running an eatery possible in addition to raw materials and food for goods production. . This includes depreciation of equipment, as well as wages, overtime, and the costs associated with running a cell phone. . Equipment repairs .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

The Restaurant Times

MARCH 27, 2022

They are responsible for hiring & training staff, handling restaurant budgets, working with kitchen staff for revamping menu items, monitoring inventory, ensuring that all equipment is up-to-date, negotiating with vendors, and attending to customer grievances. Good Communication Skills. Commercial awareness.

Management 52

Management Management Front of House Back of House 52

Modern Restaurant Management

OCTOBER 21, 2019

Modern phone technology can help address both of these scenarios by allowing restaurants to easily add an option for customers to opt-in to SMS text communication as part of their personalized greeting. Even the best restaurant training program can’t anticipate every customer service issue that could arise in the future.

Customer Experience 119

Customer Experience Online Ordering Customer Service Reservations 119

The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. They communicate with kitchen personnel, prepare checks, and accept payments. Additionally, this will promote effective communication between the kitchen and restaurant staff.

Front of House 52

Front of House FOH Back of House Online Ordering 52

The Restaurant Times

FEBRUARY 18, 2022

Maintaining inventory of groceries and supplies, stocking ingredients, and equipment along with placing the order on your POS (point of sale) software. Training staff to prepare and cook all the menu items. You can ask for a reference and conduct a cross-check. Coordinating with kitchen staff and assisting them .

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Restaurant365

JANUARY 4, 2022

Store-level managers must focus on training staff on foundational concepts like “first in, first out” (commonly referred to as FIFO in the restaurant industry). While this may require more effort to update menus or communicate with staff, using what is already on your shelves helps lower your food cost.

Inventory 148

Inventory Pricing Management Management 148

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

Touch Bistro

JULY 18, 2021

Learn how to hire, train, schedule, and retain restaurant staff. You end up spending both time and money training new staff that may have a shorter shelf life than that case of tilapia you ordered last week. For those with 120 seats or more, 51% of restaurants train their kitchen staff for more than 12 hours. Download Now.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Modern Restaurant Management

DECEMBER 12, 2019

We are fully equipped to expand quickly into new markets and support franchise partners that are experienced and passionate about Salata.” Erik Mallon will serve as Senior Director of Franchise Development, and Jim Hicks assumes the role of Director of Operational Services and Training. ” Perfectly Designed Pizza Hut.

Franchise 110

Franchise Franchising Loyalty Program Book 110

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. Do a budget and work on predicting cash needs the next 60-90 days.

2023 198

2023 Loyalty Program Mobile Ordering Customer Experience 198

7 Shifts

NOVEMBER 8, 2023

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. The Occupational Safety and Health Administration (OSHA) is responsible for regulating workplace safety and protecting employees.

Restaurant Law 221

Restaurant Law Food Safety Employee Relations Article 221

Modern Restaurant Management

MARCH 17, 2020

Crisis communication plan. Now is the time to re-train all employees about proper hand washing techniques. Re-train employees how to sweep and mop floors, scrub countertops, and clean and disinfect equipment. Crisis Communication Plan. Overall restaurant cleanliness. Impact on employees. Delivery / off-premise.

Communication 136

Communication Food Supply Food Safety Retail 136

7 Shifts

NOVEMBER 15, 2019

We’ve also written a new ebook with even more details on fair workweek and labor compliance, including facts, strategies, and checklists for you to reference when scheduling employees to ensure you’re staying compliant. Fair Workweek refers to the movement to give employees more rights when it comes to their work schedules.

Restaurant Law 239

Restaurant Law Download Hiring Document 239

Modern Restaurant Management

JULY 29, 2020

For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. You won’t need to reference external sources if your own standards go above and beyond the requirements. Communicate Standards and Keep Everyone in the Loop.

Front of House 215

Front of House Management Management Franchise 215

Open for Business

MARCH 1, 2023

This can be an excellent entry level role as long as adequate training is provided. Top three skills needed: Good with numbers Computer literacy Good customer service Communications manager job description Not every restaurant will require a communications person. Sometimes dishwashers are tasked with assisting the bussers.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. A lack of communication is possibly the most overlooked problem affecting the supply chain. Communication.

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

Restaurant365

JANUARY 4, 2022

Store-level managers must focus on training staff on foundational concepts like “first in, first out” (commonly referred to as FIFO in the restaurant industry). While this may require more effort to update menus or communicate with staff, using what is already on your shelves helps lower your food cost.

Inventory 15

Inventory Management Management Food 15

Perfect Daily Grind

NOVEMBER 12, 2019

In most cases, you’ll be able to resolve issues and maintain discipline through effective management and training. . She tells me that everyone working in your café “has to be on the same page” and “be able to communicate to your customers what your values are”. . Misusing equipment. Unauthorised absences. Provide a warning.

Café 131

Café Management Management Employee Relations 131

Sling

AUGUST 4, 2021

Willing to refer your product or service to their friends and family. It takes the practice of recruiting, hiring, onboarding , training, and development to the next level by hiring and training employees in alignment with the goals of the business and the vision statement, mission statement , and organizational strategies that guide them.

Employee Relations 78

Employee Relations Loyalty Program Customer Service Communication 78

360Training

JANUARY 14, 2019

Restaurants with multiple locations can use software and apps to communicate pertinent recall information in real-time and provide detailed information within the supply chain. It’s on the restaurant to ensure that the staff have all been trained to handle a recall. Establish a Plan. Inform staff not to use those products.

Food 60

Food Kitchen Safety Allergens Food Safety 60

Ken Burgin

MAY 17, 2022

Refer to communication skills right from the beginning. Better training for floor staff. Train supervisors and head chefs in short, fast discipline. Fix broken equipment. Include teamwork in Job Descriptions. See Developing Leadership Skills in Young Hospitality Staff. Take misunderstanding off the menu!

Front of House 74

Front of House Kitchen Safety Training Sports 74

The Restaurant Times

APRIL 13, 2022

It contains various department-wise instructions, such as opening and closing procedures, necessary tasks for each shift, standard uniform and equipment for each shift, order of service, etc. Communicating such finer details to your staff helps you run the restaurant operations seamlessly. Food Preparation. Service Standards.

Operations 52

Operations Front of House Reference Customer Service 52

The Restaurant Times

MAY 19, 2021

The ideal manual is one that’s very detailed, communicates policies and procedures clearly, and is relevant to the job role of every employee. . Employees should be aware of who is responsible for what task so that communication becomes easier and restaurant operations are carried out seamlessly. Job Descriptions.

Operations 52

Operations Employee Relations Kitchen Safety Front of House 52

Modern Restaurant Management

MAY 27, 2020

Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks. Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. In the future, PathSpot will also detect on food, equipment, surfaces, and more.

Food Safety 177

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 177