Culinary Cues
APRIL 13, 2020
We have become use to recycling our cardboard on a daily basis, but it may soon be required to eliminate that packaging before food and other supplies enter a food production space or storage. [] EMPLOYEE ANTIBODY TESTING AND VALIDATION. In some states – ServeSafe or something comparable is required of all foodservice workers.
Modern Restaurant Management
OCTOBER 5, 2020
No matter where the returning employee works, as an employer, you must protect all of your employees, guests, and vendors. It’s critical to take necessary precautions to help ensure all are protected when employees return to work. In addition, you can educate employees about the risks associated with travel plans.
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7 Shifts
MAY 23, 2024
However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. Then, ensure you have clear and designated columns for income, costs/expenses like rent, hiring costs, and labor, to name a few, and of course, your sales. For a small business, this should be enough.
Culinary Cues
DECEMBER 30, 2022
Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. The only time when pay is strictly related to the job title is when you only give back what is expected.
The Restaurant Group
JANUARY 11, 2024
Tell a good story about your restaurant, one that makes it relatable and enticing to your target market. Restaurant Design Once you establish your brand concept, it is easier to work on the design of your restaurant. What are the factors to consider when creating a restaurant design? After all, time is money.
The Restaurant Group
FEBRUARY 21, 2022
Whether it concerns the menu or the design of the logo or packaging material for takeout, it seems like a never-ending chase to reach the top. Restaurants must be serious about everything that is related to their brand. Therefore, starting from the website to the logo design, restaurants must build a strong brand image online.
EATER
JULY 2, 2020
but as the museum plans its reopening, hourly and salaried employees alike lay out a pattern of abuse and disrespect, stemming from the company’s founder. In one company meeting, what Bunn called a “Scream Sesh,” she threatened that if an upcoming event did not sell out, the involved employees’ jobs would be on the line, according to Forbes.
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