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Restaurant Staff Training 101

7 Shifts

There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.

Training 195
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Three Data-backed Strategies to Reduce Restaurant Operating Costs Without Sacrificing Service Quality

Modern Restaurant Management

When restaurant operators think about reducing operating costs, they often think they have to make large, sweeping cuts. Staff Appropriately When restaurants cut employees or reduce tables, they don’t end up with fewer expenses–they end up with burned-out, disgruntled team members who aren’t operating at their best.

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Reduce Training Retirements & Manual Tasks With These Three Automation Best Practices

Modern Restaurant Management

Today’s restaurants face obstacles on many fronts. More specifically, automation best practices can ease training requirements and reduce manual tasks, helping restaurants thrive in a challenging environment. Streamline Employee Onboarding and Training. Simplify Front of House Processes.

Training 489
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Planning Year-Round Training to Improve Restaurant Operations

The Rail

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130
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Restaurant Operations Management: A Guide for Restaurant Owners

ChowNow

In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro.

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Boosting Guest Satisfaction Through Faster Staff Responses

Modern Restaurant Management

Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. Internal communication in hospitality is, again, the link that holds service operations together.

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Restaurant Industry’s Labor Shortages Made Worse By Demographic Trends

Modern Restaurant Management

However, by spearheading innovative programs to retain some of the experienced workers retiring from the labor pool they can improve the training, recruitment, and retention of young workers. Demographic shifts are reshaping the workforce, of the present and of the future, and the restaurant industry is on the front lines.