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The Topic Is Tipping

Modern Restaurant Management

Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. percent) and fine dining restaurants (19.9 percent year-over-year at fine dining and 3.53

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ONCE UPON A TIME THERE WAS A TAVERN

Culinary Cues

This past year has been excruciatingly brutal on restaurants that simply haven’t been able to weather this relentless storm of pandemic related restrictions and consumer concerns. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.

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Hiring Right Restaurant Staff: 5 Tips to Build a Customer Centric Team of Servers For Your Fine Dine Restaurant

The Restaurant Times

Since your first-line staff or customer-facing staff represents your fine dine restaurant brand in the eyes of your customers, you should ideally begin with hiring the right restaurant staff The definition of the right team certainly varies with the brand. Empathy – An Underrated Trait . Quick On Their Feet . Question 1.

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15 Restaurant Metrics to Know and How To Use Them

7 Shifts

Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. Employee turnover rate. For fine dining, around 30 percent. Labor cost includes all labor-related categories: Employees, both hourly wages and salaries. Employee Turnover Rate.

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IT WAS THE BEST OF TIMES IT WAS THE WORST OF TIMES

Culinary Cues

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. Just like athletes – cooks need conditioning. TEAM DEPENDANT I know, this is listed as a “pro” as well.

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SpotOn Named to Fast Company’s Most Innovative Companies List 2024

SpotOn

SpotOn earned the standing of number 9 in the Dining category , which recognizes companies driving the restaurant industry forward through technology. SpotOn Marketing Assist is already saving operators an average of 3 - 5 hours per week on marketing-related tasks and improving their restaurant email performance by 23%. 

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[Study] The Great Resignation is here. What 3,700 Restaurant Employees are Looking For To Stay Engaged

7 Shifts

of employees rated sanitation efforts of ultra-high importance, with an average score of 4.1 Employees aren't satisfied with their current wages. Nearly half of all restaurant employees are hovering in the range of $11-15/hour (45.8%). 73% of those employees still receive tips. Employees want schedule flexibility.