7 Shifts

JULY 29, 2020

According to data from 350,000+ restaurants that use 7shifts, while overall shifts being scheduled are still sitting 24% below pre-COVID levels, shifts for delivery-related roles have increased 38%. Restaurant recruiting during the COVID-19 pandemic can be advantageous for restaurants because so much restaurant talent is looking for work.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

Modern Restaurant Management

SEPTEMBER 15, 2020

The study also found that 8 million employees were laid off or furloughed during the height of the pandemic. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. Each member of the coalition is committed to responsibility.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Modern Restaurant Management

DECEMBER 14, 2021

The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. These challenges pose the potential for inventory constraints, menu price increases, delays in service and more, impacting not only the hours restaurants can stay open but also the capacity at which they can operate.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

7 Shifts

SEPTEMBER 19, 2019

As a restaurant manager, your job is to juggle several responsibilities—from managing employees and controlling costs to creating staff schedules and boosting revenue. 7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. But restaurant management is the glue that holds it all together.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable. Oversee incoming deliveries.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Improve employee performance. Brands will look to collaborate with menu splitting. Reduce theft.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

FEBRUARY 10, 2020

58 of the top 100 restaurant chains are taking advantage of the plant-based market opportunity–even increasing their plant-based offerings from 25 to 50 percent of their menu, like Panera Bread plans to do. to its menu. PCRM also helps hospitals with implementation of new plant-based menu items. Carl’s Jr.’s

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

FEBRUARY 27, 2020

The National Restaurant Association released its 2020 State of the Restaurant Industry Report which examines key factors impacting the restaurant industry including the current state of the economy, operations, workforce, and food and menu trends across segments from quickservice to fine dining. Using pre-prepared and private label products.

2020 481

2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

MARCH 16, 2020

percent from unusually high numbers a year ago related to U.S. Better value for customers who won’t pay fees or higher menu prices associated with delivery. Digital signage keeps restaurant menus from going stale – Whether it’s by season, or time of day, menu options are constantly expanding and changing.

Mobile Ordering 306

Mobile Ordering Online Ordering Point of Sale POS 306

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. “We welcome the Pieology team and its employees to Akash Management. Taco Bell Sustainable Packaging.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable. Oversee incoming deliveries.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

JULY 24, 2020

They can view the menu, place an order, and pay for their food with a credit card or bank transfer. Optimize Your Menu for Delivery. Keep your food costs low by offering a limited menu with items that use similar ingredients and preparation methods. Factor Delivery Costs into Your Ghost Kitchen Menu Prices.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

7 Shifts

JULY 6, 2023

Michel Falcon has an extensive career as an entrepreneur and expertise in company culture, customer experience, and employee performance. Our employee turnover last year was only 17% - one seven - in an industry that has 100 to 200% year-over-year turnover. As for how he entered the restaurant business? So, think of the mission, right?

Employee Relations 195

Employee Relations Customer Experience Fast Casual Hiring 195

Restaurant365

JANUARY 7, 2020

The restaurant industry knows that high turnover and unengaged employees can be costly. Operationally, unhappy employees can prevent a culture of accountability, call in late, or become no-shows, leaving you with an understaffed operation. Overview of How Employee Mobile Apps Have Improved Restaurant Management.

Mobile Ordering 120

Mobile Ordering Employee Relations Hiring Point of Sale 120

Modern Restaurant Management

FEBRUARY 21, 2020

The menu will also shine with a variety of grilled dishes and Japanese snacks, all with Chef Morimoto’s signature twist. The menu will feature small plates, sushi rolls, sushi bowls and ramen. Playful small plates, rice bowls and sushi rolls will take guests on a comfort food journey.

Brewery 348

Brewery Design Food Supply Equipment 348

Perfect Daily Grind

OCTOBER 14, 2022

UK coffee shop chain Gail’s launches new recruitment campaign to promote a healthy work-life balance. The “Early Bird Never Works Late” campaign will allow Gail’s employees to start their shifts earlier, granting them more free time in the evenings. Wed, 12 Oct. Starbucks denies any wrongdoing in the case.

2022 174

2022 2023 Webinar Agriculture 174

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. To control restaurant food costs, consider writing a succinct menu with few ingredients. These recurring costs can be broken down further by category. Rent and Building Fees.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Black Box Intelligence

NOVEMBER 1, 2021

Currently, many of the complaints we see are driven by issues related to staffing shortages. COVID-related complaints still come up, but overall they’re trending downward compared to earlier in the year. This may involve employee training or a change in your processes. Common Restaurant Complaints Across the Industry.

Management 105

Management Management Social Media Customer Service 105

Black Box Intelligence

SEPTEMBER 21, 2021

Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. We measure turnover and pay for all restaurant categories, and for each type of employee. That enables us to measure, for example, what the data says about BOH employees in limited-service restaurants.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Restaurant365

JUNE 17, 2020

Your payroll is the process of calculating and distributing wages to your employees. The restaurant industry faces a lot of industry-specific regulations on payroll, with laws regulating hourly employee scheduling and tipped wage workers, as well as compliance with the Affordable Care Act regarding seasonal and variable hour employees.

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

Hot Schedules

FEBRUARY 8, 2021

E ffective human resources administration is table-stakes for keeping your employees happy and engaged. After all, your employees are the heart of your business, and in order to create great customer experiences, you have to ensure that you’re also creating a great employee experience. b3lineicon|b3icon-user-connection|?|User

Employee Relations 78

Employee Relations Small Business Hiring Customer Service 78

Sling

MAY 3, 2023

And your menu is a study in perfection. Passion, however, can’t be taught but can make a huge difference in the attitude of the employee. The ideal employee will have both passion and experience. We recommend communicating to potential employees how you can help further their skills. It says nothing about attitude.

Employee Relations 78

Employee Relations Customer Experience Management Management 78

Lavu

MARCH 30, 2020

What’s fun for an owner or manager might be less so for an employee, and the last thing you should want is for resentment to grow among your staff. All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. Clarify Employee Individual Roles. Specify Long-Term Company Goals.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Hot Schedules

MARCH 26, 2019

See how improving your employee experience will boost the guest experience, too. Engaging your employees will encourage them to stay. Engaging your employees will encourage them to stay. Disengaged vs. Engaged Employees. As you may imagine, disengaged employees deliver mediocre or negative customer experiences.

Employee Relations 60

Employee Relations Front of House Allergens Back of House 60

The Restaurant Times

JUNE 30, 2021

The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The diverse nature of the job requires a restaurant manager to have a learning mindset and share new insights with the management and employees. . Source: MBB Management.

Management 52

Management Management Operations Front of House 52

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

Article 78

Article 2023 2022 2021 78

The Restaurant Times

JULY 27, 2020

Moreover, it will significantly help in reducing employee turnover and absenteeism. Reduced turnover rates can, in turn, help restaurants save on additional expenses, which would otherwise be incurred on repeated recruitment and training. Another way to institute employee incentives is to offer them rewards based on their performance.

Loyalty Program 52

Loyalty Program Employee Relations Front of House Customer Service 52

The Restaurant Times

MARCH 13, 2023

Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. 86: a dish is 86’d from the menu when its ingredients are unavailable. This will also increase the likelihood of an employee being able to multitask in unexpected situations.

Back of House 52

Back of House BOH Front of House FOH 52

The Restaurant Times

NOVEMBER 30, 2020

The induction and training of the new employees should be done much before the opening of the franchise outlet. Some franchisors also employ some of their old staff at the new outlet to train the new employees. Marketing and Advertising. It is vital to have a clear brand guideline for the franchisees to adhere to.

Franchise 52

Franchise Franchising Cash Management License 52

The Restaurant Times

MAY 25, 2021

This overview should particularly comprise of: Sample Menu: Create a sample menu for your cafe. While doing this, conduct market research, see what is working best in the market, and incorporate these trends into your menu. . For example, pandemic-related lockdowns, regulatory changes, tax obligations, etc.

Cash Management 52

Cash Management Employee Relations Email Marketing Point of Sale 52

Black Box Intelligence

OCTOBER 25, 2021

Pandemic-related issues continue to be the dominant factors driving restaurant customer satisfaction trends. Consider upgrading your packaging or streamlining your off-premise menu to improve their satisfaction and keep them coming back as in-person dining eventually returns. Restaurant Customer Intelligence Trends We’re Watching.

Customer Service 52

Customer Service Point of Sale Employee Relations Customer Experience 52

Ken Burgin

FEBRUARY 13, 2024

Chefs may wish to know how much freedom they have to contribute ideas, experiment with dishes, and have a say in menu development. By proactively addressing these questions during the interview process or in job postings, you can create a more effective recruitment experience. This may become more apparent during a trial shift.

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

The Restaurant Times

FEBRUARY 18, 2022

Training staff to prepare and cook all the menu items. Creating new recipes to update the menu regularly. You can take help from recruiting agencies, professional networking sites, post an advertisement or conduct mouth advertising to hire a desired candidate. Coordinating with kitchen staff and assisting them .

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

MBB Hospitality

OCTOBER 2, 2019

While you can’t deduct personal expenses like living and family-related expenses, for things that you use for both personal and business use, you might be able to. Keep in my though that these are only applicable for you the business owner not your employees. However, you can still deduct business meals with both clients and employees.

Franchise 40

Franchise Franchising Employee Relations Travel 40

Apicbase

FEBRUARY 29, 2024

Most operators raised their menu prices in 2023, but fewer expect to do so in 2024. National Restaurant Association , 2024) Recommended Read : How to Protect Restaurant Margins in a Competitive Environment Menu Engineering & Pricing Statistics Prices cannot go up indefinitely. The second option was to cut menu items.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

JUNE 16, 2023

How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance. For example, you can use sales data to track trends in customer spending and identify your most profitable menu items.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52