Modern Restaurant Management
OCTOBER 5, 2021
Labor management solutions with multiplatform functionality can also equip tech-savvy workers with mobile capabilities, allowing employees to clock in/clock out, adjust schedules, communicate with managers and complete training programs from their mobile devices.
Modern Restaurant Management
MARCH 30, 2021
The newly proposed restaurant tipping regulations soon to be implemented by the U.S. The regulations, which are set to become law in April, will eliminate the “80/20” rule that previously mandated employees earning a tipped minimum wage could only spend 20 percent of their shift performing non-tipped tasks.
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Sante
APRIL 13, 2020
Rather today’s consumer demands menu innovation as well as eco-friendly and sustainable practices. Then prices come down a bit as the product becomes more mainstream, and as manufacturers open up distribution.” Restaurants can accomplish these goals while adding to their bottom line.
Ken Burgin
FEBRUARY 13, 2024
Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen. How are tips distributed among front-of-house and kitchen staff? How does the restaurant support career development and progression?
Modern Restaurant Management
NOVEMBER 14, 2023
As such, restaurants and bars must adapt to these preferences and explore innovative methods, such as text message surveys, which offer ease of use, anonymity, and real-time feedback collection, as we will explore further in this guide. Modern consumers are increasingly digital-savvy and prefer convenience.
Perfect Daily Grind
APRIL 2, 2023
The distance between the burrs is what determines the grind size, so grinding happens horizontally The shape of burrs has significant influence over grind size, as well as particle size distribution. Conversely, flat burrs result in unimodal particle size distribution, and thereby produce more evenly sized ground coffee particles.
Clover - Restaurants
MAY 3, 2024
Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment. Moisture and grease build-up on floors, walls, and distribution piping. Employees aren’t wearing personal protective equipment. Walk-in freezers are poorly maintained. Water pooling on floors and intersections.
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