7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Cheetah

JULY 1, 2021

Expanding your employees’ skill set and experience will also foster loyalty and improve their work, allowing you to hire less – but more qualified – staff. JIT also guarantees you get 100% usable product, which translates to zero waste. The same goes for providing career advice and training. Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

Expanding your employees’ skill set and experience will also foster loyalty and improve their work, allowing you to hire less – but more qualified – staff. JIT also guarantees you get 100% usable product, which translates to zero waste. The same goes for providing career advice and training. Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

EATER

JANUARY 31, 2024

While I’ve tried to hire more people to help out, finding skilled labor is very difficult.” Tam says it takes nearly two years of mentorship with any newbie before he can determine whether they’re competent enough to hire on a regular basis. In order to control his workload, Pan has never franchised, expanded, or hired more workers.

Social Media 130

Social Media Online Ordering Hiring Back of House 130

Clover - Restaurants

APRIL 25, 2024

Here are some top reasons you should have recipe cards for your restaurant: To maintain quality and consistency: Even the most seasoned chef needs a reference every now and then. To serve as training: Using detailed recipe cards help new hires avoid making errors and gain confidence more quickly.

Design 52

Design Loyalty Program Social Media Allergens 52

7 Shifts

AUGUST 29, 2019

Look into lowering ingredient cost to keep menu prices the same by sourcing less expensive ingredients or acquiring new vendors. If your restaurant uses an inventory management software, you can refer to this to track your actual inputs versus your outputs to see just how efficient your kitchen is. 4 Menu Design Steps to Follow 1.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

The Restaurant Times

JANUARY 31, 2022

Don’t be afraid to ask for references to ensure that you’re hiring the best candidate for your restaurant. If you want to open a profitable restaurant, you’ll need a good budget, and unless you have a limitless supply of cash, you’ll have to include in it the expense of hiring a restaurant consultant.

Cash Management 52

Cash Management Kitchen Safety Point of Sale Hiring 52

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. A rotating schedule is a scheduling strategy that periodically adjusts an employee's days and/or hours worked over a set period of time.

Front of House 370

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

7 Shifts

JUNE 4, 2021

When you keep track of your inventory turnover, you can make sure you're not overordering ingredients, which can lead to high food waste, akin to throwing money away. Hiring is one of the most challenging parts of the restaurant industry and not something that you want to have to do often. Why is inventory turnover ratio important?

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. A rotating schedule is a scheduling strategy that periodically adjusts an employee's days and/or hours worked over a set period of time.

Front of House 195

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

Restaurant365

OCTOBER 27, 2021

It has been estimated that each year, more than 100 billion pounds of food is wasted in the United States. The waste of food is not only a waste of money and bad for the environment, but it is also making vulnerable populations even more vulnerable. What exactly are we talking about when we refer to food waste?

Waste 78

Waste Food Leadership Online Ordering 78

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Hold frequent walk-in interview days to consistently source interested applicants. Improvement Tips.

Operations 363

Operations Inventory Hiring Customer Service 363

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. ” – Eugene Varricchio, CEO, franki.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

ExactHire - Restaurants

DECEMBER 9, 2022

Organizations pursuing high-volume hiring propel job creation and fuel economic growth. When you’re dealing with mass hiring, you need creative and practical ways to complete it. What is High-Volume Hiring? High-volume hiring refers to the practice of filling a high-number open requisitions within a short timeframe.

Hiring 52

Hiring Recruiting Management Management 52

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. For example, play a crucial role in sourcing candidates.

Management 284

Management Management 2019 Employee Relations 284

Apicbase

JUNE 16, 2023

Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs. This will also improve supply chain efficiency, reducing waste and improving stock management. Every misstep can lead to waste , financial losses, and a tarnished reputation.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

EATER

JANUARY 25, 2023

They responded by phone to say they appreciated my interest but “must refer you to our original statement.” So it hides things like where they get the ingredients and how they source them.” But I would humbly suggest that the real answer is “because that’s not what the corporations that hired us asked for.” But I tried.

Email Marketing 112

Email Marketing Kitchen Safety Food Safety Consumer Goods 112

Modern Restaurant Management

AUGUST 28, 2020

Tortas Frontera is now offering the same locally-sourced Mexican specialties that Chicago air travelers know and love for pickup and delivery from Kitchen United’s near north side location. On average, BYOM™ has reduced printing costs by 80-90 percent while dramatically reducing waste. Helps Hiring. ” 1aJob?

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Indoor Media

APRIL 5, 2018

Your website is as important to the success of your business as the employees you hire and the product or service you offer. Hiring a freelance designer gives business owners a greater degree of control over their design while spending less time on the process. Ask for references and a portfolio, and do your research on cost!

SEO 78

SEO Mobile Ordering Social Media Small Business 78

Apicbase

MAY 12, 2023

Drivers For OpEx OpEx refers to the practice of optimising operational processes to improve efficiency, reduce costs, and enhance the customer experience. Talent acquisition and retention : Their sustainability strategy helps attract and retain stronger talent, reducing hiring costs.

Operations 52

Operations Back of House Sustainability Front of House 52

Open for Business

DECEMBER 12, 2023

Whoever you hire must have extensive experience in working with the specific type of restaurant you’re planning to open. If you skip this step and go straight to submitting your offer to investors through a private placement memorandum, you may end up wasting a lot of time and money if changing the terms is necessary.

Back of House 78

Back of House Restaurant Law Email Marketing Small Business 78

Xtra Chef

DECEMBER 11, 2019

Often used interchangably with restaurant accounting, restaurant bookkeeping may refer only to the recording of transactions in the general ledger. Restaurants, however, need to take inventory counts as frequently as daily, weekly, or monthly—especially as inventory is more prone to waste, spoilage, and theft. Prime Cost Reports.

Cash Management 90

Cash Management Point of Sale Tip Distribution Inventory 90

EATER

JULY 6, 2022

Those reports got a number of things wrong, starting with referring to the steer as a bull. (A In the course of reporting this story, I’ve spoken with more than 20 sources. The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003. A steer has been neutered.) I stayed on and it got even worse.”.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Gourmet Marketing

SEPTEMBER 23, 2021

Work with local suppliers to source fresh ingredients. The act of sourcing fresh ingredients isn’t just a marketing stunt that you can leverage. Source: [link] (CC0). Hire a photographer or get yourself a quality camera and start snapping up shots of your restaurant and your food. Source: [link] (CC0).

Marketing 61

Marketing 2021 Social Media Website Management 61

Modern Restaurant Management

FEBRUARY 14, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. “Everything we serve will be fresh, top quality, and sourced from the best markets around the world.

Back of House 131

Back of House Hotels Leadership Design 131

Modern Restaurant Management

AUGUST 19, 2020

Ghost kitchens, also referred to as dark or virtual kitchens, are professional kitchen facilities set up to support delivery or carryout meals only, offering restaurant operators an opportunity to start an additional revenue stream. Krispy Kreme will hire more than 400 new team members in New York City so far this year. "We

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

Sling

AUGUST 18, 2022

Source: Templates.Office.com. When you go to fill out the schedule, you can refer to the availability chart to see who can work and who can’t. Options for this type of list include former employees who left on good terms and prospective employees who interviewed but didn’t get hired. Word, Excel, PowerPoint, etc.),

Tip Distribution 78

Tip Distribution Document Information Download 78

EATER

JULY 22, 2021

The buzz of Frederick Douglass Boulevard would hum from the other side of floor-to-ceiling windows, and diners could watch as he and his team swiftly, silently plated courses of locally sourced, California-inspired dishes, like Koda Farms barley and Hudson Valley nukazuke in a pool of vegetable scrap puree, topped with Santa Barbara uni.

Fine Dining 120

Fine Dining Back of House Dine-in Front of House 120

EATER

DECEMBER 15, 2021

The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team. Where else to eat. Racine (Reims).

Back of House 109

Back of House Tourism Hotels Vineyard 109