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

7 Shifts

MAY 23, 2024

In this industry, one of the worst-case scenarios is running out of money. However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. This can reduce your budget for ingredients and, at the same time, minimize food waste.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Modern Restaurant Management

NOVEMBER 29, 2022

Or employees haven’t been properly (and regularly) trained. It might be a simple miscommunication, where the person taking the order misheard the customer’s special request. Customers expect to get what they ordered when they visit (or get take-out from) restaurants. Increased waste (and related costs ).

Ordering 221

Ordering Employee Relations Online Ordering Customer Service 221

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Check inventory levels.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. Optimizing shelf life and reducing waste. restaurants waste an astonishing $57 billion each year on uneaten food? Did you know that U.S.

Food Safety 193

Food Safety Operations Management Management 193

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. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

Workshop 365

Workshop Article Uniforms Take-out 365

Modern Restaurant Management

NOVEMBER 22, 2022

Despite a slowed holiday hiring season, there is still a demand to hire restaurant employees to keep up with the inevitable influx of folks who eat out more frequently around the holidays—in fact, 17 percent of restaurant leaders are still looking to hire workers. How to avoid. For instance, hiring support for current staff (i.e.,

Hiring 195

Hiring Recruiting Employee Relations Mobile Ordering 195

Culinary Cues

SEPTEMBER 27, 2023

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. So, let’s take inventory. Wholesale change is needed in this area.

Employee Relations 389

Employee Relations Fine Dining Training Communication 389

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

Front of House 153

Front of House BOH Back of House 2023 153

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. What is a Rotating Schedule?

Front of House 370

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

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 327

Kitchen Safety Back of House Front of House Food Safety 327

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. Consider the time spent on filling out forms alone.

Food Safety 40

Food Safety Waste Food Document 40

7 Shifts

JUNE 4, 2021

Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. Employee turnover rate. Labor cost includes all labor-related categories: Employees, both hourly wages and salaries. Time to break that out again. Food cost percentage. Prime costs.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Hot Schedules

JULY 26, 2021

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. Only after reviewing this data can managers make informed decisions regarding employee overtime. The solution?

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Modern Restaurant Management

DECEMBER 28, 2023

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

2024 161

2024 2023 Food Order 2013 161

7 Shifts

AUGUST 20, 2020

How to cut labor costs in a restaurant 101: Use a labor management tool Did you know that restaurants spend about 30% of their revenue on wages, overtime, payroll taxes, and employee health care? Benefits: Restaurant labor management tools take the guesswork out of scheduling.

Technology 293

Technology Mobile Ordering Dietary Restrictions Cash Management 293

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. Thus, your labor costs are spread out between your scheduling, POS, and payroll software. Tracking labor and payroll data for restaurant employees. You order time in your scheduling system.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Modern Restaurant Management

APRIL 6, 2022

The fact is that In the future guests will take a much more proactive approach in choosing where they will go based on the IAQ. Other useful restaurant-related IoT technologies include advanced automated temperature sensors, which are directly placed, wire-free, into refrigeration units to ensure accurate temperature readings.

Fine Dining 183

Fine Dining Kitchen Safety Customer Service Employee Relations 183

Restaurant365

SEPTEMBER 10, 2021

Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste.

Inventory 138

Inventory Management Management Point of Sale 138

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. What is a Rotating Schedule?

Front of House 195

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

EATER

SEPTEMBER 26, 2023

Parents laugh, whipping out phones to capture the moment. There’s a Mediterranean fish spot that wouldn’t look out of place in New England. He twirls past a steakhouse featuring mounted longhorns, wagon wheels, and wood-paneled walls lined with U.S. Children mob the costumed figure, squealing with delight. along with the U.K.

Employee Relations 136

Employee Relations Travel Sports Social Media 136

Culinary Cues

JULY 23, 2020

Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them. Yet, the best chefs ask: “Where does this approach get me?”

Leadership 413

Leadership Definition Employee Relations Training 413

Sling

MARCH 15, 2024

Your business is anything but static, and managing employees when your company is changing and growing can be tricky. Workforce forecasting is simply a tool to help businesses assess and align their employees with the company’s strategic goals. Then we’ll walk you through how to implement your own workforce forecasting plan.

Management 78

Management Management Employee Relations Recruiting 78

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Reading Time: 5 minutes. Is it fair towards customers?

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Reading Time: 5 minutes. Is it fair towards customers?

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Modern Restaurant Management

NOVEMBER 15, 2022

As inflation takes hold, restaurant owners are faced with the dilemma of whether to raise prices in order to maintain margin. Consider resizing menu items down, especially if you notice consistent food waste from a specific item. Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education.

Pricing 189

Pricing Food Supply Seasonal Menu Menu 189

Restaurant365

JANUARY 4, 2022

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. Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste.

Inventory 148

Inventory Pricing Management Management 148

Open for Business

FEBRUARY 29, 2024

The experts that you’ve hired to help you — specifically your designer, architect, and contractor — will help you get through everything, but you’ll need to be an active part of the process and take on responsibility as well. You need to be in sync with whatever the regulations are in your specific location.”

License 78

License Certification Kitchen Safety Food Safety 78

Hot Schedules

JANUARY 12, 2022

From time and attendance advancements tracking the employee from clock-in to punch-out to POS analytics feeding corporate monthly location performance trends, there’s no doubt innovation will give restaurant groups insights and efficiency undreamed of just a decade ago – but how do IT teams go about orchestrating a great reinvention?

Back of House 147

Back of House Employee Relations POS Government 147

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. With manual ordering, you’re not taking advantage of such time- and money-saving advancements as digital counts, smart ordering and automated vendor invoices.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Cost out your menu items and recipes. Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section.

2021 136

2021 Cash Management Management Management 136

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

Sling

OCTOBER 26, 2020

As mobile devices and the ubiquity of the internet continue to increase, so too does the potential for your employees to become distracted and waste 15 minutes here and 15 minutes there throughout the workday. Time theft is when an employee accepts wages for work he or she didn’t do. And that’s only one employee!

Employee Relations 78

Employee Relations Social Media Small Business Communication 78

Hot Schedules

SEPTEMBER 3, 2021

Each year, US restaurants waste 22–33 billion pounds of food, representing losses of 4-10 percent of all purchased food across the industry. Find a system that can help managers take inventory accurately and easily — one with an intuitive and mobile user interface. Drastically reduce the time needed to complete stock takes.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Modern Restaurant Management

APRIL 13, 2021

From the brightly lit stage at the Gaylord Opryland Resort and Convention Center in Nashville, I looked out at 500 franchisees seated in rounds. This convention was an utter waste of time and money. Joe had taken out a second mortgage on his home to keep the doors open. They’re out there in the world making a difference.

Franchise 177

Franchise Franchising Employee Relations Coaching 177

Restaurant365

JUNE 17, 2022

Assess server performance: Analyzing servers’ performance can provide critical information related to employee sales and productivity. Take a good look at your comp analysis report to understand where you could be losing money. Reduce Waste. Analyze Comps. Portion control.

Employee Relations 78

Employee Relations Seasonal Menu Customer Service Food Order 78