Restaurant365

MAY 10, 2022

Now, the speed at which you hire top restaurant talent can be the difference between landing those sought-after employees or losing them to the competition. Some operators might worry that hiring too quickly can lead to hasty decisions and choosing the wrong candidates but recruiting faster does not mean that you ignore your standards.

Recruiting 78

Recruiting Hiring Reference Email Marketing 78

Sling

APRIL 27, 2023

These essential activities include everything from scheduling your team , assigning tasks , and managing inventory to controlling labor costs , executing payroll , and complying with labor laws. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

Operations 78

Operations Management Management Inventory 78

Apicbase

SEPTEMBER 30, 2022

Modern restaurant management platforms can: automate complex calculations, process data from multiple sources (sales, inventory, labour), free up hard-working staff from repetitive tasks (that software can perform faster and more accurately anyway). Wrong orders result in disgruntled customers and wasted food.

Technology 52

Technology Operations Inventory Food Order 52

7 Shifts

DECEMBER 3, 2019

For example, telling aspiring restaurant leaders that you’ll be willing to hire your new location’s manager internally should add fuel to the fire of their focus. To ensure both your new and existing location(s) succeed, consider passing off business-critical tasks to your managers or promoting team members to higher positions.

Franchise 368

Franchise Franchising Audits Point of Sale 368

Restaurant365

JUNE 15, 2021

You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. To calculate your CoGS totaled during a given period, you can use the following formula: CoGS = Beginning Inventory + Additional Purchases Made During the Period – Ending Inventory.

BOH 78

BOH FOH Point of Sale Back of House 78

Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. After a detailed business assessment, the team creates a work plan for each department.

Management 60

Management Management Front of House Back of House 60

The Restaurant Times

FEBRUARY 22, 2022

Over the course of a bartending shift, wasted movements add up, making a bad bar layout and design extremely detrimental to its profit margin. . To ensure that your bartender’s time isn’t wasted, there are a few often utilized items of bar equipment that need to be front-and-centre. Inventory Checks.

Bar 52

Bar Tip Distribution Inventory Hiring 52

Restaurant365

JUNE 4, 2021

Your AvT measures what inventory you should be using, assuming perfect portions and no mistakes, in contrast to what you are actually using. The food cost variance represents the food waste that comes from improper portioning, mistakes, or wasted ingredients. Tracking inventory invoices is key.

Loyalty Program 78

Loyalty Program Point of Sale Inventory Customer Service 78

The Rail

JULY 19, 2022

Restaurant automation solutions, for functions like stock and inventory, order processing, or CRM. To achieve all these, as a restaurant owner you need to step back and honestly reassess how you approach recruiting and employment. Outsource hiring to industry-specific recruitment agencies to help you find the best talent quickly.

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.

Operations 363

Operations Inventory Hiring Customer Service 363

The Restaurant Times

SEPTEMBER 28, 2021

With ruining a dark/cloud kitchen, you are more inclined to hire on-demand staff to take control and manage more work and it helps you keep costs down. Of course, there are other methods to increase morale and inspire employees, but building a brand culture may be more challenging if you are not recruiting the best foodservice talent. .

Kitchen Safety 52

Kitchen Safety Consumer Goods Mobile Ordering Delivery 52

MBB Hospitality

APRIL 25, 2018

Save yourself a lot of headaches by hiring someone who has had previous hospitality experiences , especially in the niches you are hiring for. They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

The Restaurant Times

NOVEMBER 4, 2021

The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account. Hiring good restaurant staff matters but so does retaining them. A well-designed restaurant kitchen not only keeps the food flowing to the dining room but also cuts waste. Sanitation And Safety .

Design 98

Design Kitchen Safety Back of House Food Safety 98

7 Shifts

SEPTEMBER 19, 2019

Restaurant management covers several duties and responsibilities—from hiring team members, to dealing with customer complaints, to making on-the-fly decisions to control labor costs. 7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. Use the right inventory management systems.

Management 284

Management Management 2019 Employee Relations 284

Apicbase

JUNE 20, 2022

Before we talk about franchisees’ hiring and retention process, here’s a definition and a brief introduction to the role that franchisees play in your restaurant business. They run their restaurant’s day-to-day business operations, meet with customers and vendors, and hire and train their team – to name just a few responsibilities.

Recruiting 52

Recruiting Franchise Franchising Loyalty Program 52

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023. Although revenue went up (thanks to higher prices), profits went down due to high food costs and debt.

2024 52

2024 Operations 2023 Loyalty Program 52

Modern Restaurant Management

DECEMBER 14, 2021

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. A drop in employee retention & difficulty in hiring. Clinton Anderson, CEO, Fourth Enterprises.

2022 182

2022 Food Supply Mobile Ordering Customer Experience 182

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. Inventory Turnover Ratio This restaurant inventory metric measures how often your business depletes its total inventory.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

MBB Hospitality

SEPTEMBER 15, 2018

Hiring the right staff that has the skills and passion needed for this industry is crucial. Check out our guide: Restaurant Staffing: 9 Tips for Hiring the Right Staff: 1. Hiring experts agree that a single interview is not always enough to determine the eligibility of a candidate. Don’t Rush the Recruitment Process.

Hiring 40

Hiring Recruiting Tip Distribution Customer Service 40

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. No one’s talent is being wasted, and no one is too swamped for their own good. Offering a new shift opportunity to existing employees before hiring a new one to fill it.

Management 253

Management Management Employee Relations Restaurant Law 253

Lavu

JANUARY 2, 2020

You get to know when to order your next month inventory, open more restaurant locations, or recruit more employees for optimal performance. It helps you make better data-driven decision on restaurant expansion, creating an expansion business plan, hiring of staff, and inventory management. Inventory Projections.

Point of Sale 78

Point of Sale Inventory POS Waste 78

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. The benefit is even bigger for inventory management — 91% say that automation around inventory/item availability would help them streamline processes and fill business gaps.

2023 52

2023 Operations Management Management 52

Modern Restaurant Management

FEBRUARY 18, 2020

Third, the onslaught of opioid, vaping, and alcohol combinations have forced the restaurant industry to begin hiring completely different generations of rock star employees, in both the front and back of the house. For this reason, a lot of restaurants are going to start hiring delivery staff, even if they never did before.

Mobile Ordering 208

Mobile Ordering Front of House Fast Casual Customer Service 208

Apicbase

APRIL 20, 2022

We recommend hiring a skilled training team to assess training needs, set organisational objectives, and establish and implement training activities. Data sharing via API ensures that all tech within the restaurant ecosystem is using the same numbers for sales, labour and inventory. It allows them to spot discrepancies sooner.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. As such, a big focus in 2020 will be on how to find, recruit and keep team members. Recruiting Platforms.

2020 129

2020 Kitchen Safety Consumer Goods Point of Sale 129

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Through these initiatives, Taco Bell aims to enhance restaurant performance, employee satisfaction and support recruitment and retention.

Franchise 104

Franchise Franchising Fast Casual Leadership 104