Cheetah

APRIL 30, 2021

A commissary kitchen is a licensed commercial kitchen regulated by the local health department where foodservice providers can safely and legally prepare, cook and store food and equipment. Food trucks must have a licensed, food-safe facility where they can store supplies and food. Table of Contents. We Want to Know What You Think!

Food Truck 147

Food Truck Food Supply Food License 147

Restaurant365

NOVEMBER 18, 2021

Companies may file for different EINs because of the need to get separate liquor licenses, deal with different investors, expand outside state lines, or grow through acquisitions. Ask for a demo of Restaurant365. Many restaurant groups that have multi locations may be running each location under a separate EIN.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Apicbase

MARCH 28, 2024

User-Friendly – Kitchen Management Software Your Teams Are Happy To Use Every Day You could have the most advanced, smart system in the world, but if your teams don’t like using it day-in, day-out, they won’t, and it is a waste of money and time. Thanks to the streamlined operational process, kitchen operators can optimise order prep times.

Management 52

Management Management Point of Sale Kitchen Safety 52

Smart Systems Pro

APRIL 8, 2019

What’s silly about this is a lot of this wasted time could be prevented if management held a daily pre-shift meeting. They are working in your restaurant only UNTIL they get their big break in acting, UNTIL they get their real estate license, UNTIL they get their teaching certificate, UNTIL they finish school… you get the picture.

Communication 74

Communication License Certification Education 74

Focus POS

JUNE 17, 2019

Keep in mind that there are other variables to take into account besides just the price of the system itself: additional expenses, such as ongoing support and training costs, and ways the new system will save you money, such as reductions in waste, labor costs, or shrinkage. Contact Focus to learn more or request a demo.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

Restaurant365

JULY 24, 2020

You will need to write these out for your final inspection and licensing. Managing your restaurant inventory helps you prevent waste, lower your food cost, and increase your bottom line. Just as in your on-premise operation, it is wise to examine inventory costs and food waste to increase profit margin on each dish.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

The Food Corridor

NOVEMBER 29, 2022

When, where, and how to dispose of waste (trash, recycling, cardboard boxes, food waste, grease, paper towels, compost, garbage disposal, etc.). Waste Management Clear instructions about where to dispose of the various kinds of waste should be part of your sanitation policies. Alcohol consumption and license policies.

Equipment 52

Equipment Food Supply Book Kitchen Safety 52