Dine-in Employee Relations Kitchen Safety Operations 
7 Shifts
MAY 23, 2024
Every manager aims for maximum operational efficiency in their restaurants, but achieving this isn't easy, with the industry's success rate recorded at only 20%. This is where developing a comprehensive restaurant operations plan comes in. This is why 62% of managers feel burnt out , especially on days leading to peak seasons.
Modern Restaurant Management
JANUARY 27, 2022
The restaurant industry is still dealing with pandemic-related issues, including supply chain disruptions, new COVID variants and surging cases, labor shortages, rising prices, and a shift in consumer demand. As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity.
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7 Shifts
JANUARY 31, 2024
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.
Culinary Cues
JULY 31, 2023
A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.
7 Shifts
JANUARY 31, 2024
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.
OpenTable
SEPTEMBER 27, 2020
Is This the Future of Dining? – The Wall Street Journal. In a world of socially distant and off-premise dining, chefs and restaurateurs are looking for creative ways to keep the magic of hospitality alive. Rise of the Ghost Kitchens: How Virtual Restaurants Are Reshaping L.A.’s … Read more.
Culinary Cues
SEPTEMBER 30, 2021
So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future.
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