Restaurant365

JANUARY 11, 2022

With an automated manager log, you can view your restaurant’s performance metrics, tasks, logs, accounting transactions, and scheduled employees — all in one report. Optimize employee productivity using a manager log. Track the status of staff tasks and view flagged entries to optimize employee productivity. Visualize trends.

Management 142

Management Management Employee Relations Communication 142

7 Shifts

FEBRUARY 4, 2021

Tayler and her partner started Beechwood Doughnuts six years ago—Tayler, equipped with her business savvy, and her partner, equipped with a love of baking doughnuts. “We Book found herself texting pictures of the staff schedule to employees day-in and day-out. “I A match made in doughnut heaven ?? I was fresh out of university.

Operations 370

Operations Book Communication Small Business 370

Sante

MAY 11, 2020

The list of common work-related injuries will vary depending on what part of the restaurant you are discussing. For instance, kitchen workers are more prone to lacerations, punctures, and burns due to proximity to cooking equipment. A strain is more commonly referred to as a “pulled muscle.” Slips, Trips, and Falls.

Employee Relations 130

Employee Relations Front of House Back of House Kitchen Safety 130

Sling

MARCH 26, 2022

Employee retention should be high on every manager’s priority list. If it’s not, you run the risk of your best employees leaving for greener pastures. But an employee leaving doesn’t just impact you, the manager. And then there’s the inevitable effect all that stress has on employee productivity and engagement.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Restaurant365

JANUARY 5, 2021

Additionally, businesses applying for a PPP loan can also apply for Employee Retention Tax Credits (ERTC), if the credits are not applicable to wages paid with forgiven PPP loan funds. payment for software and cloud services), perishable goods, and worker protective equipment. Business must have fewer than 300 employees.

Insurance 148

Insurance Small Business Employee Relations 2021 148

Sling

JUNE 24, 2022

But there’s more to the process than just filing employee documents away and forgetting about them. In this article, we discuss the personnel file and necessary employee documents in detail and then give you tips and best practices to help you create the best recordkeeping system for your business. Table of contents. Employment file.

Document 78

Document Certification Restaurant Law Employee Relations 78

BNG Point of Sale

SEPTEMBER 2, 2021

This blog post will go over the typical restaurant overhead costs and expenses, including rent, utilities, labor wages for employees, licenses and permits, food cost percentages, and more. Operating expenses, which are not related to production, are overhead costs. Equipment repairs . Overhead costs are your everyday expenses.

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Harbor Touch

APRIL 17, 2018

If you purchase equipment, like a restaurant POS system , for example, it may be eligible for depreciation deductions. A permanent tax deduction is now available for equipment for small business under Section 179. If employees receive benefits and compensation, they must be provided for work that employees perform.

Employee Relations 97

Employee Relations Insurance Point of Sale Cash Management 97

Modern Restaurant Management

DECEMBER 21, 2022

We will continue to evaluate tech solutions and find what best enhances the Fogo experience for both our guests and employees. In 2023, we can anticipate businesses really focusing in on value and doing what they can to attract and retain both employees and guests. – Barry McGowan, CEO, Fogo de Chão.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

The Restaurant Times

MARCH 31, 2022

Starting a casual dining restaurant business is not that easy – you need to think about funding, kitchen equipment, staff, and cuisines. In this, financial companies will ask you about the total sales, cost including food, rental, labor, and equipment. You must conduct a background check or cross-reference check before hiring anyone.

Casual 52

Casual Dine-in Tourism License 52

360Training

JUNE 11, 2020

The most common type of cross-contamination related to foodservice is the transfer of harmful microorganisms, but those aren’t the only contaminants your operation needs to worry about. They’re referred to as Potentially Hazardous Foods (or PHFs). Equipment-to-Food Cross-Contamination. By Contaminant.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

EATER

JUNE 25, 2020

Workers in Oakland, California, filed a lawsuit after allegedly being told to make masks out of coffee filters and dog diapers Two recent court orders directed at McDonald’s restaurants represent partial victories for employees who seek to hold their employers legally accountable for keeping them safe from the coronavirus.

Training 69

Training Employee Relations Supplies Food Safety 69

MBB Hospitality

APRIL 14, 2023

You want to make sure that the permits – building or health related – are obtained from your local government. Acquiring Equipment and Supplies Growing your restaurant will require the use of the proper equipment and supplies. This will be useful for reference purposes if issues were to arise.

License 52

License Food Supply Insurance Small Business 52

Sling

JANUARY 10, 2023

Does your onboarding checklist consist of introducing yourself to the new employee, showing them their desk, and then telling them someone will be around shortly to get them started? In this article, the experts at Sling will show you how to onboard your employees the right way so they feel comfortable and confident.

Employee Relations 78

Employee Relations Hiring Small Business Communication 78

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

Modern Restaurant Management

MAY 11, 2022

Some are even referring to it as liquid gold, which sounds nice, but for restaurants, that means an increased prevalence of theft. This also means potential property damage and increased risk to restaurant employees. It will limit the number of food-related particles and other debris from mixing into the batch.

Employee Relations 161

Employee Relations Pricing Food Order 2022 161

The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. Continue reading as we talk more about front-of-house employees in a restaurant, their importance, functions, the different FOH positions, and tips on managing and optimizing FOH operations.

Front of House 52

Front of House FOH Back of House Online Ordering 52

Restaurant365

JANUARY 4, 2022

The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. Store-level managers must focus on training staff on foundational concepts like “first in, first out” (commonly referred to as FIFO in the restaurant industry). More about this later.).

Inventory 148

Inventory Pricing Management Management 148

The Restaurant Times

FEBRUARY 18, 2022

Maintaining inventory of groceries and supplies, stocking ingredients, and equipment along with placing the order on your POS (point of sale) software. Develop and maintain positive relations with others and support the team to reach a common goal. You can ask for a reference and conduct a cross-check. Background Check.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Restaurant365

MAY 17, 2022

The most important part of inventory management is understanding how the amount of product relates to your profit margin. Generally, the more frequently you count inventory, the better data you have for ordering and other food-related decisions. CoGS-related data can reveal trends in inventory usage and your general spending.

Inventory 78

Inventory Management Management Food 78

The Restaurant Times

AUGUST 5, 2022

COGS refers to the total expenses and costs that are involved in the production of goods in a business. Labor costs also include payroll taxes and employee benefits. Occupancy costs are the sum of all the expenses related to the location of your restaurant. Cost of Goods Sold (COGS) . Occupancy Costs . Operating Cost.

Cash Management 52

Cash Management Point of Sale Inventory Employee Relations 52

Modern Restaurant Management

APRIL 15, 2020

Transparency into work environment precautions – Many restaurants and stores are publishing the precautions they are taking to ensure the safety of customers and employees. According to our survey, consumers reference these precautions before making a purchase decision. Gift Card Sales Boom. Clean and stocked restrooms.

2020 175

2020 Fast Casual Point of Sale Online Ordering 175

BNG Point of Sale

AUGUST 27, 2021

Your net profit is the amount leftover from the gross profit after you deduct operating expenses like payroll, rent, utility bills, ingredients, and equipment leasing costs. For restaurant expenses and a wide range of other related issues, restaurant owners focus on three primary key metrics: . Net profit . Sales revenue .

Point of Sale 52

Point of Sale Social Media Customer Service Online Ordering 52

Aaron Allen & Associates

FEBRUARY 2, 2019

Delivery-only (sometimes referred to as “dark kitchens” where there is no customer-facing location) represents about 3.5% Delivery-only (sometimes referred to as “dark kitchens” where there is no customer-facing location) represents about 3.5% In the U.K. In the U.S., can reduce costs as much as 25% compared to standard restaurants 6.

Food Truck 64

Food Truck 2015 Point of Sale Dietary Restrictions 64

Modern Restaurant Management

DECEMBER 12, 2019

We are fully equipped to expand quickly into new markets and support franchise partners that are experienced and passionate about Salata.” In addition, these funds when combined with other district fundraising efforts have helped pay for two new Physical Education curriculums and equipment for the 2018-19 school year.

Franchise 95

Franchise Franchising Loyalty Program Book 95

7 Shifts

NOVEMBER 8, 2023

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. Food safety The Colorado Department of Public Health and Environment regulates how restaurant employees must handle the food they prepare and serve.

Restaurant Law 221

Restaurant Law Food Safety Employee Relations Article 221

Sustainability Beyond the Plate

JANUARY 26, 2017

Recycling is a general term referring to the breaking down of materials in order to produce something else with them. It refers specifically to the breakdown of biodegradable waste (e.g. In the case of food waste, many refer to it as “recycling” because the product could also be used for energy instead of soil amendments.

Recycling 40

Recycling Waste Compost Reference 40

Modern Restaurant Management

OCTOBER 23, 2019

DoorDash Drive provides Ordermark restaurant partners with the ability to automate the process of assigning a “Dasher” (a DoorDash driver) to a customer’s order without requiring restaurant employees to manually re-enter the delivery order and address into a separate tablet. Lavu Teams with Omnivore.

Point of Sale 70

Point of Sale Customer Experience Customer Service Front of House 70

Modern Restaurant Management

AUGUST 31, 2021

That includes anything from closely monitoring how much is served to any single guest, doing thorough background checks on security guards and other staff, keeping all liquor-associated certifications current, and providing written protocols to employees to ensure policies are understood and carried out in accordance with the rules.

Bar 183

Bar Insurance Employee Relations Certification 183

7 Shifts

FEBRUARY 4, 2020

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. Getting caught doing wrong by your restaurant employees isn’t the wisest financial move either. Download the ebook. for the “standard” minimum wage. $11

Restaurant Law 369

Restaurant Law Employee Relations Article Cash Management 369

Restaurant365

JANUARY 4, 2022

The more frequently you count inventory, the better it can inform your ordering and other food-related decisions. Store-level managers must focus on training staff on foundational concepts like “first in, first out” (commonly referred to as FIFO in the restaurant industry). More about this later.).

Inventory 15

Inventory Management Management Food 15

Sling

AUGUST 4, 2021

Workforce optimization (WFO) is a set of strategies that help you automate essential processes, maintain data visibility, comply with legal ordinances, and solve business problems related to your staff. By optimizing your workforce, you can gain more control over both the way your employees work and the costs associated with this activity.

Employee Relations 78

Employee Relations Loyalty Program Customer Service Communication 78

Perfect Daily Grind

NOVEMBER 12, 2019

All it takes is one employee to negatively impact your café’s smooth running system. A weak or unruly employee can adversely impact your café in various ways. . If an employee doesn’t understand this, then they “might do a lousy job”, which will drive customers to the exit. Misusing equipment. Credit: Academia do Café.

Café 131

Café Management Management Employee Relations 131

Restaurant365

MAY 14, 2021

“P&L” refers to the profit and loss statement, a common type of financial report for businesses. Your restaurant’s chart of accounts lists all the important financial information related to the business. This includes hourly wages, salaried wages, payroll taxes, and any employee benefits you offer.

Management 78

Management Management Point of Sale Inventory 78

The Restaurant Times

MAY 19, 2021

The operation manual for restaurant also provides guidelines to new restaurant employees and interns. One should have good written skills and be attentive to details so that the manual is easy for restaurant employees across departments to understand. when writing the manual. Create Sections And Subsections And Number Them.

Operations 52

Operations Employee Relations Kitchen Safety Front of House 52

Modern Restaurant Management

APRIL 30, 2021

Restaurants were harder hit than most because many food related businesses weren’t ready to transition to digital services. Refer to your local health experts and guidelines recommended by the Centers for Disease Control as to determine these steps. Enforce face-mask wearing for both employees and customers.

Marketing 226

Marketing Food Safety Social Media Small Business 226

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 158

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 158