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? Because of COVID-19 restrictions on on-premise dining, customers are turning to takeout and delivery like never before.
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.
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Modern Restaurant Management
JANUARY 3, 2024
Leveraging transactional, behavioral, demographic, and offline data from their most valued guests, operators can effectively personalize every guest interaction based on their likes, dislikes, dietary restrictions, preferred payment methods, and more, to drive lifetime value. 2024 will be a year of value and beverage innovation.
Restaurant365
FEBRUARY 18, 2022
The restaurant industry is absolutely brimming with innovation. With ongoing employee crisis, restaurants must get their staffing levels to balance service delivery with fiscal responsibility. Food allergies, sensitivities, and dietary restrictions are a major issue for restaurants. Balancing staffing needs.
Hot Schedules
NOVEMBER 3, 2021
Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining. Ensure you are adding key dietary, intolerance, and nutritional info on menus, websites, and food packaging. Related Posts. Don’t forget menu labeling! What Hotel Menu Trends Will Define 2022?
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.
Modern Restaurant Management
JUNE 19, 2020
Did not reduce the salaries or wages of their employees by more than 25 percent, and did not reduce the number or hours of their employees; OR. Experienced reductions in business activity as a result of health directives related to COVID-19, and did not reduce the salaries or wages of their employees by more than 25 percent. .
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