Clover - Restaurants

MAY 3, 2024

Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment. Employees aren’t wearing personal protective equipment. Proper training can help ensure employees follow the right health and safety standards in your restaurant. Walk-in freezers are poorly maintained.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Sling

OCTOBER 31, 2022

What type of equipment will you need? Each has a different focus, pulls in a different clientele, and requires different equipment. 10) Purchase equipment. A big part of your business — if not the biggest — is the equipment you offer in your facilities. 11) Hire employees. 11) Hire employees.

Insurance 78

Insurance Website Management Equipment Advertising 78

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. Owners and managers can justify adding or dropping menu items after referring to CoGS and P&L reports. Top menu groups, items, and modifiers.

Point of Sale 197

Point of Sale POS Download Loyalty Program 197

Sling

MARCH 26, 2022

2) Find The Best Hires. The first step in boosting employee retention is hiring the right people. A huge part of the employee-retention equation is determining whether or not a potential hire fits in with your company culture. So don’t just hire a new team member one day and turn them loose to work the next day.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Sling

OCTOBER 1, 2023

Along the way, we’ll address such issues as: Working from home or a storefront The importance of state and local health codes Creating a business plan Getting incorporated and licensed Hiring and scheduling employees We’ll also discuss financing (to make it all possible) and advertising and marketing (to keep it all going).

Catering 78

Catering License Transportation Advertising 78

Modern Restaurant Management

JUNE 2, 2022

The term table stakes originates from poker and refers to the minimum requirement to be considered a player. They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers. Set the Bar.

Mobile Ordering 189

Mobile Ordering Front of House Back of House Consumer Goods 189

Goliath Consulting

APRIL 28, 2020

While in-house delivery models are great in that you get more control and own the transaction from beginning to end, an in-house delivery route would require you to pay upfront costs to hire drivers to deliver your food (7). Provided drivers/ No training required. Cons: You’ll need to hire, train and pay your driver.

Delivery 107

Delivery Food Back of House Franchise 107

7 Shifts

AUGUST 20, 2021

Note: As the year continues, you can refer to The Economic Policy Institute's Minimum Wage Tracker for up-to-date information on wage changes. The costs themselves can take the form of food, liquor or kitchen equipment, and are generally a one-time purchase. Equipment and supplies. So, how can restaurateurs adapt? POS systems.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

The Restaurant Times

SEPTEMBER 23, 2020

Boosting your restaurant employees’ morale not only improves retention but also helps restaurants in saving huge money on hiring and training. Train Your Restaurant Staff. Providing proper training to restaurant staff is exceptionally crucial for improving the retention rate.

Back of House 98

Back of House Document Training Hiring 98

Sling

JANUARY 10, 2023

But if it’s something big, like a new hire arriving when or where no one was expecting them, not having a workspace ready on their first day, or training scheduled for a time when the trainer is unavailable, the employee is going to notice. The best way to do this is to stay in communication with your new hire.

Employee Relations 78

Employee Relations Hiring Small Business Communication 78

Sling

JANUARY 13, 2021

The “gig” in gig economy does not refer to the gigabyte (a unit of data storage), nor does it refer to the jig (a lively dance with leaping movements or a device that holds a piece of work and guides the tools operating on it). utilities, maintenance, equipment, supplies, etc.) 3) Minimal Training. low and under control.

Mobile Ordering 78

Mobile Ordering Small Business Hiring Training 78

Modern Restaurant Management

SEPTEMBER 16, 2020

When launching such a program, managers can decrease their costs and increase their chances of success by using a bin system to separate recyclables from other trash, educating staff on proper recycling procedures, and monitoring disposal practices to verify that employees are putting their training to work. Staff Training.

Recycling 153

Recycling Waste Workshop Training 153

The Restaurant Times

MARCH 14, 2022

If you wish to expand your restaurant business or improve your existing restaurant’s performance, you should start by hiring a restaurant manager with an impressive track record. Hiring the best talent has been one of the most challenging tasks for restaurateurs in the US during CY21. Managing Conflicts Within Team.

Management 52

Management Management FOH BOH 52

Goliath Consulting

MAY 8, 2020

While it may seem like a big opportunity, off-premise catering is also a lot of work—requiring your time and energy for adding necessary staff, purchasing delivery vehicles, acquiring needed equipment, and paying for miscellaneous expenses that come with the service (2). References: [link].

Catering 99

Catering Point of Sale Delivery Customer Service 99

Open for Business

JUNE 15, 2023

Empathy might not be part of your restaurant’s training program—yet. In fact, teaching empathy can be a helpful part of every restaurant training program. Employees with a strong sense of empathy will be better equipped to succeed at their jobs, whether they’re dealing with fellow team members or restaurant guests.

Hospitality 78

Hospitality Loyalty Program Communication Training 78

The Restaurant Times

APRIL 8, 2021

Use Better Equipment. Kitchen equipment plays an important role in getting prep work and cooking done efficiently. Restaurant owners should invest in the equipment they feel would make these tasks faster to complete. It should be noted that not all equipment will make your restaurant kitchen more efficient.

Kitchen Safety 52

Kitchen Safety Equipment Tip Distribution Training 52

BNG Point of Sale

SEPTEMBER 2, 2021

Overhead costs refer to ongoing expenses such as advertising, utilities, and rent which make running an eatery possible in addition to raw materials and food for goods production. . This includes depreciation of equipment, as well as wages, overtime, and the costs associated with running a cell phone. . Equipment repairs .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

The Restaurant Times

MARCH 27, 2022

They are responsible for hiring & training staff, handling restaurant budgets, working with kitchen staff for revamping menu items, monitoring inventory, ensuring that all equipment is up-to-date, negotiating with vendors, and attending to customer grievances. Top Skills That A Restaurant Manager Must Possess.

Management 52

Management Management Front of House Back of House 52

Restaurant Clicks

FEBRUARY 21, 2020

Equipment & Maintenance. Training employees costs money, and loyal employees are more productive. It’s also important not to over-hire employees in the beginning stages of the business. Budget for this cost in the beginning, taking into consideration the hours it will take to effectively train an all-new staff.

License 79

License 2020 Food Truck Equipment 79

Modern Restaurant Management

OCTOBER 21, 2019

Does that mean they need to hire someone to staff their phone line 24/7? Even the best restaurant training program can’t anticipate every customer service issue that could arise in the future. Absolutely not. Answering the Call. Improve Touchpoints Between Employees and Customers.

Customer Experience 119

Customer Experience Online Ordering Customer Service Reservations 119

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

Touch Bistro

JULY 18, 2021

Learn how to hire, train, schedule, and retain restaurant staff. You end up spending both time and money training new staff that may have a shorter shelf life than that case of tilapia you ordered last week. For those with 120 seats or more, 51% of restaurants train their kitchen staff for more than 12 hours.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Restaurant365

JUNE 4, 2021

In addition, consider implementing what is commonly referred to as “SMART” goals: Specific, Measurable, Achievable, Relevant, and Time-Bound). Loyal customers return to your restaurant over and over, and they also refer friends and family to your business. Upselling requires you to train your servers.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

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. They are in charge of scheduling, handling customer complaints, and interviewing and hiring new employees. The FOH staff greets and receives customers and relays their requests.

Front of House 52

Front of House FOH Back of House Online Ordering 52

Goliath Consulting

FEBRUARY 9, 2020

Factoring in the new technology, menu development, staff training and additional costs that goes into the whole ordeal, it may be a good idea to first consider these four important aspects of food delivery first: Menu. Reference: 1) [link]. Do you have a delivery menu? 2) [link]. 3) [link]. 4) [link].

Front of House 74

Front of House Online Ordering Delivery POS 74

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.” Nathan’s Famous, Inc, hired two industry veterans, Erik Mallon and Jim Hicks, to bolster its franchise sales and development teams. ” Perfectly Designed Pizza Hut.

Franchise 110

Franchise Franchising Loyalty Program Book 110

Lavu

APRIL 1, 2020

Solidify your first hires: There are a few essential staff members you’ll need for your bar right off the bat: Bookkeeper. “An What equipment requirements will your bar have? Create training and operating manuals. Hiring Your Bar Staff. A bar manager (unless you choose to manage everything yourself). Liquor License.

Bar 78

Bar License Social Media Point of Sale 78

Modern Restaurant Management

JANUARY 15, 2020

It is essential to have a clearly defined employee role and pay before a new employee is hired. Using payroll software for setting up new employee profiles with all their information eliminates the need to manually refer to the data while planning employee payroll and schedule. Accurate Labor-Planning. Automated Calculation of Wages.

License 136

License Information Consumer Goods Catering 136

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. " – Olivier Thierry, Chief Revenue Officer, HungerRush.

2023 198

2023 Loyalty Program Mobile Ordering Customer Experience 198

7 Shifts

NOVEMBER 15, 2019

We’ve also written a new ebook with even more details on fair workweek and labor compliance, including facts, strategies, and checklists for you to reference when scheduling employees to ensure you’re staying compliant. Fair Workweek refers to the movement to give employees more rights when it comes to their work schedules.

Restaurant Law 239

Restaurant Law Download Hiring Document 239

7 Shifts

OCTOBER 30, 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. This means keeping a clean workspace, using proper safety protocols, and providing necessary safety equipment.

Restaurant Law 221

Restaurant Law Tip Distribution Food Safety Certification 221

Open for Business

MARCH 1, 2023

This can be an excellent entry level role as long as adequate training is provided. This professional can be full time or part time or a freelancer you hire for a few hours a week. Many restaurants prefer to hire a consultant or retain someone on a part time basis if they don’t need a full time employee. per hour.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

Modern Restaurant Management

AUGUST 25, 2021

” Another exciting addition to the Jeremiah’s family is the LEAP Academy, which is a brand new Training and Development Center. We are now even more equipped to take on challenges,” Elliott said. It’s a remarkable testament to how special the Jeremiah’s brand truly is.”

Franchise 167

Franchise Franchising Customer Experience Point of Sale 167

The Restaurant Times

MAY 19, 2021

It is vital for the employees, especially new hires, to understand the restaurant’s management structure and their individual roles. Dividing them into lower, middle and upper levels for easy reference is also recommended. Of course, the names will have to be updated every time someone is hired. Restaurant Staff Hierarchy.

Operations 52

Operations Employee Relations Kitchen Safety Front of House 52

The Restaurant Times

APRIL 13, 2022

It contains various department-wise instructions, such as opening and closing procedures, necessary tasks for each shift, standard uniform and equipment for each shift, order of service, etc. It is essential for both the newly hired staff members, even for the highly experienced ones to follow it. Food Preparation. Service Standards.

Operations 52

Operations Front of House Reference Customer Service 52

Sling

AUGUST 4, 2021

Willing to refer your product or service to their friends and family. For more information on hiring and retaining high-potential and high-performing employees, check out these articles from the Sling blog: High-Potential Employees: Identifying And Retaining Valuable Team Members. Understanding when issues arise.

Employee Relations 78

Employee Relations Loyalty Program Customer Service Communication 78

EATER

AUGUST 22, 2022

Game of Thrones was the first of these, based on foraging for food references within George R.R. Regan describes the swampy work of stabbing at things in the dark, equipped with a headlamp and flashlight to stun the frogs in the tall grasses: “Indiana bullfrogs taste as if a crab and a chicken had a baby: juicy, sticky, fleshy.

Fine Dining 101

Fine Dining 2012 Reference Social Media 101