7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. It will be everyone’s (new and existing employees) guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

MAY 11, 2022

Communications in GoVentory are two-way, with distributors supplying order guides and invoices, and restaurants placing new orders through the app and uploading the inventory to the Subway POS. This approach has maximized savings by reducing waste and by right-sizing inventory.

Inventory 216

Inventory Management Management Food Supply 216

Goliath Consulting

JUNE 15, 2021

This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). A lack of communication is possibly the most overlooked problem affecting the supply chain. This can result in problems with communication and the capacity to work together when issues arise. Communication.

Supplies 165

Supplies Food Supply Fast Casual Front of House 165

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 132

Recycling Waste Workshop Training 132

Apicbase

MARCH 25, 2024

When restaurant managers or kitchen staff make poor purchasing choices, they face increased food waste, inflated costs and frustrated customers. The restaurant procurement software then cross-references the projected demand with current inventory, outstanding stock deliveries, and the recipe database. That’s a daunting task.

Inventory 52

Inventory Management Management Kitchen Safety 52

7 Shifts

SEPTEMBER 19, 2019

Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Reduce food waste.

Management 284

Management Management 2019 Employee Relations 284

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

OneDine

SEPTEMBER 26, 2023

Streamlining Menu Offerings: A concise menu not only simplifies decision-making for customers but also helps reduce food waste and lowers inventory costs. Referral Incentives: Encourage existing customers to refer friends and family by offering rewards for successful referrals, expanding your customer base organically. Get specific.

Loyalty Program 52

Loyalty Program Social Media Sustainability Waste 52

Perfect Daily Grind

MAY 11, 2022

She refers to the first wave of coffee as to when consumption in the US was rapidly increasing during the early 20th century. It can refer to a certain region or area of the country, for instance. This includes shifting to zero-waste packaging by 2025 and reducing carbon emissions from the transportation of coffee.

Food Supply 195

Food Supply Sustainability Supplies 2003 195

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Ken Burgin

JULY 9, 2022

Good internal communication systems – allowing staff and management to communicate freely. Consequences for good or bad work – praise and recognition for positive action, and an appropriate response for work that’s sloppy, faulty, wasteful or dangerous. Proper reference checks on new staff.

Point of Sale 60

Point of Sale Cash Management Website Management Audits 60

Apicbase

MARCH 28, 2024

Pot washers : are responsible for cleaning pots, pans, dishes, and cutlery, keeping the kitchen clean, and disposing of waste. FIFO (First In, First Out) is a stock rotation principle that ensures the oldest ingredients are used first, avoiding spoilage and reducing food waste. Covers – one cover is one customer.

Back of House 52

Back of House FOH BOH Front of House 52

Goliath Consulting

JUNE 15, 2020

According to Yerkes, Vice President of Business Development in Supply Chain at Consolidated Concepts in Boston, MA, operators should consider a wide range of options and communicate with your supplier for when a product cannot be delivered—for example, “if you don’t have this product can you do with another substitute?” (5). Communication.

Supplies 124

Supplies Food Supply Sourcing Guest Recovery 124

Clover - Restaurants

MAY 3, 2024

These include: Maintain dry, clean floors: Clean up spills and slip hazards immediately, communicate hazards to staff and guests via signage and verbal communication, and use drainage and dry standing places in spaces where wet processes are used. It’s also important to clearly mark ingredients with made-on and expiration dates.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. A rotating schedule is a scheduling strategy that periodically adjusts an employee's days and/or hours worked over a set period of time.

Front of House 370

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

Ken Burgin

MAY 17, 2022

Friction between floor staff and kitchen is wasteful and unnecessary, but it won’t go away by itself. Refer to communication skills right from the beginning. Modern POS systems and dashboards that gather data in one place are now common, and means everyone can be on the same page about what’s working, or not.

Front of House 74

Front of House Kitchen Safety Training Sports 74

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. To boost your hiring, communicate directly about your wages and benefits from the beginning, and promptly extend a job offer when you are interested in a hire.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Tableo

JUNE 21, 2023

Reference checks: Get in touch with the references that candidates have given you to learn more about their trustworthiness, dependability, and performance. Think about the following tactics: Promote direct and honest communication among your team members. New to Tableo?

Recruiting 40

Recruiting Seminar Hiring Workshop 40

Restaurant365

MARCH 25, 2020

Before you use remarketing ads, you must first have your web provider place a small, unobtrusive piece of code on your website (referred to as a pixel). Wasted inventory is a top concern among restaurant operators in the current climate. Communicate your food sanitation protective measures. Limit hours of operation.

Delivery 107

Delivery FOH Front of House Mobile Ordering 107

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. The good news? It defines the target customer, or “buyer persona.” “Driven By Virtue. Crafted By Taste.”.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. A rotating schedule is a scheduling strategy that periodically adjusts an employee's days and/or hours worked over a set period of time.

Front of House 195

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

Apicbase

APRIL 11, 2024

Restaurant back office software refers to digital tools used by restaurants to manage back of house operations and administrative tasks. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste.

Operations 52

Operations Back of House Allergens Front of House 52

EATER

JANUARY 31, 2024

In my house growing up, even candy that was a few days old — if it ever made it that long — never went to waste.) Some social media creators threaten to reduce DBC to a trend, and purists like Jimmy and Brian Pan bristle at taglines that refer to DBC as “ Chinese cotton candy.”

Social Media 127

Social Media Online Ordering Hiring Back of House 127

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. Facilitate communication within your business. Connectivity of that caliber significantly reduces wasted time. Organize work hours.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. Facilitate communication within your business. Connectivity of that caliber significantly reduces wasted time. Organize work hours.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

APRIL 27, 2023

Restaurant operations management (sometimes referred to as ROM) is the set of processes and procedures that provides a framework for all of the day-to-day activities of your business. Table of contents What is restaurant operations management? How to improve restaurant operations management What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

MARCH 15, 2022

You could be doing everything right when it comes to forecasting and scheduling the right number of employees, but if your restaurant group has a high turnover rate, then you’re wasting valuable labor dollars. A process-driven referral bonus communicates, “We value our employees. Communicate what the benefit entails.

Hiring 78

Hiring Cash Management Insurance Communication 78

Bingage

JANUARY 29, 2021

So let’s start without wasting time. SMS that encourages your existing customers to refer your restaurant to their family & friends. This enables communicating with the customer at the individual level and marketing messages to each customer, giving them exactly what they want at the right time. .

2021 98

2021 Email Marketing Demo Loyalty Program 98

The Restaurant Times

JANUARY 25, 2023

This company also provides, what they refer to as, micro-fulfillment centers strategically located in urban areas for retailers and restaurants to have proximity to their customers. They are also known for their focus on sustainability and have implemented practices to reduce waste and energy consumption in their kitchens.

Food Truck 52

Food Truck Customer Service Equipment Online Ordering 52

ExactHire - Restaurants

DECEMBER 9, 2022

High-volume hiring refers to the practice of filling a high-number open requisitions within a short timeframe. Communicate your culture. A manual, hands-on approach to mass hiring wastes countless hours in skimming unqualified paperwork and documentation. What is High-Volume Hiring? Emphasize and impact.

Hiring 98

Hiring Recruiting Customer Experience Document 98

Indoor Media

MAY 10, 2021

This term essentially refers to your business’s ideal customer — and some business owners go as far as to name them. This is great for those who don’t want to waste money on expensive mailers, which are ignored more often than grocery store advertising campaigns.

Advertising 78

Advertising Email Marketing Loyalty Program Coupons 78

Marketman

DECEMBER 9, 2019

There is a lot of communication that goes into restaurant management. The tool allows you to tie together three major functions of your vendor communication: ordering, payments, and reporting, all in one function. A good inventory system means less waste and decreases the chances of theft.

Inventory 52

Inventory Seasonal Menu Communication Download 52

Perfect Daily Grind

OCTOBER 31, 2019

This will help staff communicate risks accurately, as well as understand product labels. Staff should be able to refer back to these documents when in doubt. Communicate With Consumers. Read How to Create a Coffee Shop Food Menu That Minimises Waste. This document should include details of the supply chain.

Allergens 79

Allergens Food Document Food Safety 79

Touch Bistro

AUGUST 4, 2021

Whether you’re a chef, restaurateur, or server, you need to be familiar with a vast vocabulary of culinary terms to communicate with teammates and customers. If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. Culinary Terms.

BOH 52

BOH Front of House Back of House Point of Sale 52

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). References: [link]. Next, you should assemble your catering team.

Catering 99

Catering Point of Sale Delivery Customer Service 99

Apicbase

MAY 12, 2023

Drivers For OpEx OpEx refers to the practice of optimising operational processes to improve efficiency, reduce costs, and enhance the customer experience. Cost reduction : By closely monitoring waste and consumption, food waste is under 1%, and energy usage is optimized.

Operations 52

Operations Back of House Sustainability Front of House 52