Hot Schedules

NOVEMBER 26, 2019

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Plus, manual back-ups and lost information, buried notices and wasted paper. . Download our free eBook. Related Posts. Find out how you can defeat the Busywork Beast once and for all.

Cash Management 78

Cash Management Allergens Front of House Back of House 78

Tableo

JULY 6, 2023

In this article, we’ll examine the value of employee evaluations in the restaurant sector and offer professional advice on how to create assessment forms that promote development and continual improvement. The value of employee assessments In the restaurant sector, employee assessments are important in order to: 1.

Employee Relations 40

Employee Relations Download Customer Service Communication 40

Restaurant365

JANUARY 28, 2020

It may take a minimum of three employees to run a small restaurant, regardless of sales. But labor becomes more efficient as it increases, so while an increase of $70 in sales per hour may mean you need to add a fourth employee, you may not need to add a fifth employee until you have an additional $100 in sales per hour.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Hot Schedules

JANUARY 8, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Download our free eBook to see how your managers can defeat back-office villains, and lead your restaurant to victory. Related Posts. T here are many foes in the hospitality industry. SAVE THE DAY!

Cash Management 78

Cash Management Allergens Employee Relations Download 78

Hot Schedules

FEBRUARY 1, 2020

They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Download our free eBook to see how your managers can defeat back-office villains, and lead your restaurant to victory. Related Posts. T here are many foes in the hospitality industry. SAVE THE DAY!

Allergens 78

Allergens Cash Management Employee Relations Download 78

Modern Restaurant Management

FEBRUARY 27, 2020

Employee recruitment and retention continues to be a major challenge for operators in 2020, with low unemployment rates and growing job openings. Highlighting the growing demands of consumers, the report also revealed serious concerns around food waste. ” A copy of the US Food Trends report can be downloaded here.

2020 192

2020 Influencer Point of Sale Food Safety 192

Touch Bistro

MARCH 25, 2021

A new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process. What Is Restaurant Employee Onboarding? Get Your Employee Handbook Template.

Hiring 52

Hiring Employee Relations FOH BOH 52

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Modern Restaurant Management

APRIL 14, 2020

This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map of each state, District of Columbia and Puerto Rico.

Online Ordering 212

Online Ordering Back of House Customer Service Small Business 212

Restaurant365

DECEMBER 2, 2019

managing employees. Over time, smart suggestive ordering, based on sales reporting forecasts and par level inventory, can reduce over-ordering and food waste. Restaurant employee scheduling software , as part of your restaurant management system, can help you optimize your labor cost, one of your biggest business expenses.

Management 97

Management Management Point of Sale Inventory 97

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. Download the Restaurant Trends for 2022 report for more details. ” What Restaurant Employees Want at Work. Employees aren’t satisfied with their current wages.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Restaurant365

OCTOBER 23, 2019

COGS totaled takes into account the ingredients that make up your food andbeverage sales, and related supplies (like napkins or coffee filters). It’s important to note that COGS doesn’t include one-time, non-inventory-related costs, like repairs for a broken oven, new barstools, restaurant decorations, or utility bills.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Touch Bistro

JUNE 22, 2021

That means you can support your employees, grow your restaurant empire, and even launch a new product line. Download Now. Minimize Food Waste. Another way to reduce operating costs is to reduce food waste. Reduce Employee Turnover. Simplify your inventory counts with our free restaurant inventory template.

Operations 52

Operations Food Supply Inventory Employee Relations 52

Restaurant Clicks

NOVEMBER 5, 2017

You don’t need another employee asking YOU what to do. PR – Public relations and press releases. That list only relates to the digital marketing. We have found the written test eliminates wasted time sitting with unqualified candidates. PR – Public relations. You have enough on your plate.

Marketing 61

Marketing Email Marketing SEO Social Media 61

Modern Restaurant Management

DECEMBER 16, 2019

Finding and retaining employees remain among the biggest obstacles operators struggle with. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs. It seems the industry has reached its ceiling in terms of hourly employee turnover and is now moderating. Go with a Restaurant Gift Card.

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me]. Calculating with an RMS.

Waste 75

Waste Food Inventory POS 75

Modern Restaurant Management

AUGUST 5, 2020

Ervin Cohen & Jessup launched a Food, Beverage and Hospitality practice to more efficiently advise industry-related clients to recover from the devastating financial and logistical impacts of the coronavirus pandemic and beyond. Delightree app can also streamline employee onboarding. ” Onosys and ItsaCheckmate Partner.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

Sling

JANUARY 21, 2024

Want to improve productivity, employee satisfaction, recordkeeping, and payroll all in one fell swoop? Streamline your employee clock-in/clock-out process. Your business’s time tracking program can also help you maintain accurate attendance so that you know your employees are on the job when they should be.

Management 78

Management Management Employee Relations Training 78

Xtra Chef

DECEMBER 2, 2020

Inventory management with Excel in restaurants is a common food cost control method that helps you order the right amount of food at the right time to minimize waste, reduce food costs, and maximize profits. You must trust that the designated employee is counting correctly, and also recording those counts in the proper place.

Inventory 91

Inventory Management Management Cash Management 91

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. That way, managers can see exactly how many employees they need in each area to meet that demand. It also takes into account exactly how much time employees need to deliver each activity. DOWNLOAD THE WHITE PAPER. Related Posts.

White Paper 109

White Paper Inventory Employee Relations Download 109

Modern Restaurant Management

AUGUST 16, 2021

Restaurant labor costs are rising as the industry attempts to lure back employees who were laid off or voluntarily left the workforce during the pandemic. Food service and drinking places had 12 million employees in February 2020, but the number employed in the industry declined nearly 50 percent to 6.4 percent, compared with 3.1

2021 180

2021 Guest Recovery 2019 Loyalty Program 180

Modern Restaurant Management

MAY 27, 2020

“While cafes, dining halls, cafeterias, and concessions stands may look a little different, I am confident that they will feel and be safe for our employees and everyone we serve,” said John Zillmer, Aramark’s CEO. Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

Modern Restaurant Management

FEBRUARY 25, 2020

The National Labor Relations Board will issue its final rule tomorrow, February 26, governing joint-employer status under the National Labor Relations Act. NLRB Issues Joint-Employer Ruling. ” The NLRB issued an NPRM concerning joint-employer status under the NLRA on September 13, 2018.

Mobile Ordering 139

Mobile Ordering Front of House Customer Experience Back of House 139

Touch Bistro

MAY 31, 2021

Download Now. This will help keep food costs and waste down, as well as limit the amount of staff you need in the kitchen, making it easier for them to keep a safe distance from each other. Download Now. Train staff on the extra precautions needed for food safety and employee hygiene. Make It Easy to Place an Order.

Online Ordering 52

Online Ordering Ordering Social Media Mobile Ordering 52

Modern Restaurant Management

SEPTEMBER 1, 2020

New guest expectations are incredibly crucial for operators to consider, as Americans interested in dining out will only keep their reservations at a new restaurant if certain measures are met, including: More than half want six-foot social distancing and employees wearing face masks enforced (53 percent and 52 percent, respectively).

2020 189

2020 Food Safety Hotels Dine-in 189

Modern Restaurant Management

SEPTEMBER 23, 2020

Also, in today's Covid challenged environment, Citrus safeguards both employees and customers by completely eliminating contact, enabling businesses to thrive, providing a safe pickup experience for all. Customers can use Citrus for free by downloading the Citrus app and use it for curbside pickup at any participating retailer. "Curbside

Serving 207

Serving White Paper Food Recycling 207

Apicbase

FEBRUARY 6, 2023

Automated inventory management software allows you to easily track stock levels, organise inventory data, and generate food waste reports forecast procurement. At the same time, automated solutions free up employees for more valuable tasks – like preparing consistent food in record time. #3

Delivery 52

Delivery Management Management Online Ordering 52

Modern Restaurant Management

AUGUST 28, 2020

Mentors on the platform harbor vast expertise on a variety of culinary related topics, bringing a range of perspectives and backgrounds to chefs around the country in need of support and advice. On average, BYOM™ has reduced printing costs by 80-90 percent while dramatically reducing waste. Plamondon, Sr. Dies at 88.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Apicbase

APRIL 20, 2022

Free download. Verify that both customers and employees understand your brand concept. Your concession owners are not your employees. For restaurants and virtual brands, those relate primarily to brand consistency. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 1, 2021

Each quadrant on the map represents a combination of values related to predictive loyalty drivers: Emotional Engagement and Meeting Customer Expectations. We find a negative relation when examining different price levels for the same business.” Their research is forthcoming in Management Science. State of Hotel Industry.

2021 133

2021 Point of Sale Guest Recovery Travel 133

EATER

MAY 20, 2020

The guide also includes recommendations to: Install partitions to separate food prep, washing, PPE storage, and waste for disposable containers and used PPE. Establish standard operating procedures for guest entry and exit, coordinated with protocols for food runners who should ferry orders outside for all takeout.

Kitchen Safety 102

Kitchen Safety Food Safety Food Supply Healthcare 102

EATER

MAY 14, 2020

The guide also includes recommendations to: Install partitions to separate food prep, washing, PPE storage, and waste for disposable containers and used PPE. Establish standard operating procedures for guest entry and exit, coordinated with protocols for food runners who should ferry orders outside for all takeout.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

Modern Restaurant Management

JANUARY 31, 2020

voted Republican in 2016 – North Dakota, South Dakota, Wyoming, and Alaska – with services sectors and several food-related economic growth trended blue — Washington D.C., Aramark is committed to reducing waste before it’s generated. points relative to 2016, widened from a gap of 1.3 points in 2018. Superfoods.

2020 192

2020 Loyalty Program Point of Sale 2019 192