The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

Waste 98

Waste License Loyalty Program Website Management 98

Restaurant365

SEPTEMBER 10, 2021

As a store-level manager, you always have a lot on your plate. However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. Inventory management is a powerful tool for your day-to-day operations, but only if you use it correctly.

Inventory 138

Inventory Management Management Point of Sale 138

Culinary Cues

APRIL 10, 2023

I hear enough comments from cooks (new and well-seasoned) who say they had enough, the business is horrible, lacking in any form of empathy, poorly managed, uncaring abusers of hard workers, proponents of sadistic work environments, and not worthy of anyone’s consideration for a career.

Employee Relations 477

Employee Relations Restaurant Law Waste Article 477

Hot Schedules

JULY 8, 2021

The Problems with Managing Inventory in Spreadsheets. U sing spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise. Learn how poor inventory management could be making operators crazy and hurting your business. But smart operators know the importance of good inventory management technology.

Inventory 127

Inventory Management Management Food Supply 127

7 Shifts

JANUARY 23, 2024

Effective employee scheduling means finding the right mix of shifts and shift types for your business. It means understanding employee availability and managing employee requests for time off and even last-minute shift changes. Table of Contents: What makes a great employee schedule? But it isn’t simple.

Restaurant Law 195

Restaurant Law Employee Relations Tip Distribution Communication 195

Modern Restaurant Management

MARCH 1, 2023

Is your restaurant up to speed with the latest best practices for back of house (BOH) management? Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. Here are some back of office trends to watch for in 2023.

Front of House 171

Front of House BOH Back of House 2023 171

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. If you’re still using Excel spreadsheets for inventory management, you are taking unnecessary manual steps and adding opportunity for error to the process, which can contribute to your rising food prices. from a year ago. More about this later.).

Inventory 148

Inventory Pricing Management Management 148

Modern Restaurant Management

NOVEMBER 29, 2022

Or employees haven’t been properly (and regularly) trained. Increased waste (and related costs ). Inaccuracy leads to more waste and related expenses since your team will need to toss the incorrect order and remake it correctly. All too often, restaurants are fumbling on that basic principle.

Ordering 225

Ordering Employee Relations Online Ordering Customer Service 225

Restaurant365

DECEMBER 11, 2020

As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Manage cash flow by creating a cash flow forecast. This way, you can take immediate action on issues like incorrect portions or food waste (explored below).

2021 136

2021 Cash Management Management Management 136

Modern Restaurant Management

FEBRUARY 14, 2023

Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. This influx of new employees means that restaurant brands will need to build (and reinforce) cultures of excellence. Leverage new employees’ tech expertise. Reduce employee turnover.

Food Safety 190

Food Safety Kitchen Safety Loyalty Program Employee Relations 190

Restaurant365

MARCH 10, 2020

Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. What is Restaurant Inventory Management? How To Manage Restaurant Inventory.

Inventory 103

Inventory Management Management Waste 103

Hot Schedules

FEBRUARY 23, 2022

Employee Turnover is at an All-Time High: 5 Emerging Benefits Trends You Need to Know. The past year has seen employee turnover reach an all-time high , and you’ve likely experienced it at your own business. Employee turnover greatly hampers throughput and cuts into available revenues. b3lineicon|b3icon-24hours|? Bulk Benefits.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Modern Restaurant Management

NOVEMBER 22, 2022

Managers and owners must develop strategic hiring plans through the end of 2022 and into 2023 to protect staff from long hours and burnout. However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. How to avoid. How to avoid.

Hiring 206

Hiring Recruiting Employee Relations Mobile Ordering 206

Modern Restaurant Management

NOVEMBER 30, 2023

By investing in a data-driven POS platform, restaurant operators can address labor challenges, fine-tune their stock management, design promotions based on current trends, reduce human error and more. Features like time management modules expedite schedule creation and offer real-time labor cost insights relative to hourly sales.

POS 130

POS Operations Loyalty Program Seasonal Menu 130

Modern Restaurant Management

MARCH 21, 2023

According to the National Restaurant Association , 62 percent of operators say their restaurant needs more employees to support customer demand. Consolidating to Eliminate Waste A strategic move to help drive average check size and bottom-line profitability has been to combine brands into one consolidated location.

Technology 190

Technology Consumer Goods Waste Supplies 190

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 216

2024 Loyalty Program Cash Management Customer Experience 216

Restaurant365

OCTOBER 30, 2020

As a restaurant owner or manager, sometimes you may need to jump in to help keep business running smoothly. However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

MARCH 10, 2020

Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. What is Restaurant Inventory Management? How To Manage Restaurant Inventory.

Inventory 78

Inventory Management Management Waste 78

7 Shifts

MAY 27, 2021

While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Fixed shifts also allow employees a consistent workload.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Hot Schedules

JULY 26, 2021

As a result, managers have had to minimize costs wherever possible. Rather than limiting inventory or reducing the customer experience, here are five ways the right retail scheduling solution empowers managers to cut costs through efficient workforce management — without burning out the staff. b3lineicon|b3icon-calendar|?

Retail 148

Retail Point of Sale Employee Relations Inventory 148

7 Shifts

JUNE 4, 2021

And while you may not picture a restaurant manager or worker parked at a desk to work, it's a huge part of restaurant management. Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. If it's not measured, it won't be managed. Break-even point.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Hot Schedules

MARCH 26, 2020

Managing Inventory in the Days of COVID-19. To help minimize spend, avoiding waste is more critical than ever. Just make sure you have dedicated support to manage incoming orders and responses! Manage your invoices. How can you help recoup some of your costs, while minimizing food waste? Give to your employees.

Inventory 97

Inventory Management Management Social Media 97

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. When you think of your restaurant finances, you don’t always equate it with inventory management.

Inventory 78

Inventory Management Management Cash Management 78

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. The only time when pay is strictly related to the job title is when you only give back what is expected.

Workshop 366

Workshop Article Uniforms Take-out 366

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit. Don’t let them down.

Kitchen Safety 329

Kitchen Safety Back of House Front of House Food Safety 329

Restaurant365

DECEMBER 2, 2019

The restaurant industry never stops moving, and your success depends on how you manage all of the moving pieces. Running a restaurant requires a strong management system to help you maximize efficiency, improve your profitability, and grow in the future. managing employees. Having anytime, anywhere access.

Management 97

Management Management Point of Sale Inventory 97

Modern Restaurant Management

SEPTEMBER 8, 2021

Now, restaurant owners and managers can be confident in their readiness against pathogens and reassure guests and employees by committing to cleanliness and effectively communicating their approach to the public. Communicating new or revised protocols and safeguards to both customers and employees is extremely important.

Kitchen Safety 196

Kitchen Safety Employee Relations Communication Point of Sale 196

7 Shifts

AUGUST 20, 2020

They include: Labor management software Order management software Inventory management software Guest engagement software Contactless, mobile payment processors 5 Tools to Use to Increase Operational Efficiency in Restaurants Did you know that 48% of restaurants use three or more tech vendors?

Technology 293

Technology Mobile Ordering Dietary Restrictions Cash Management 293

Modern Restaurant Management

DECEMBER 28, 2023

A drive to create better working conditions and benefits for industry employees. Restaurant operators are focused on cost control and need easy-to-use technology for a better employee experience and more significant data-driven insights. To read the full James Beard Foundation 2023 Annual Industry Report, click here.

2024 190

2024 2023 Food Order 2013 190

Restaurant365

MAY 26, 2020

As you reopen your dining room, it is more important than ever to stay on top of your inventory management. Your labor cost includes labor expenses such as wages for both salaried and hourly employees, payroll taxes, health or workers compensation insurance, and any benefits you offer. Dial in your Cost of Goods Sold.

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Modern Restaurant Management

APRIL 6, 2022

This provides peace of mind and allows them to proactively manage and optimize air quality as needed to help reduce risk and ensure the healthiest possible air environment. This can save a restaurant thousands of dollars by ensuring produce is not wasted. Is There ROI for These Measures?

Fine Dining 198

Fine Dining Kitchen Safety Customer Service Employee Relations 198

Restaurant365

NOVEMBER 18, 2021

From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. Your restaurant orders, receives, and counts food all in one system: your inventory management software. Tracking labor and payroll data for restaurant employees.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. Next, give 10 ways ChatGPT can be used to develop training material and activities for RESTAURANT MANAGERS.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Hot Schedules

SEPTEMBER 3, 2021

B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. How much time do your managers spend doing administrative work? While a level of admin work is part of the job description, managers don’t want to be trapped in the back office doing tedious work.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Modern Restaurant Management

NOVEMBER 15, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their insights on whether there is an effective way to raise menu prices, any alternative and how can you do so without alienating guests. It is also important to manage labor costs to a target percentage of gross food revenue.

Pricing 197

Pricing Food Supply Seasonal Menu Menu 197

7 Shifts

MAY 27, 2021

While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Fixed shifts also allow employees a consistent workload.

Front of House 195

Front of House Employee Relations Back of House Take-out 195