7 Shifts

AUGUST 29, 2019

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. Alternatively, you can look into hiring a freelance designer to turn your layout into a work of art. Not an artist? No problem. brunch, dinner, and your wine list).

Menu 279

Menu Point of Sale Website Management Online Ordering 279

7 Shifts

MAY 23, 2024

Create a restaurant operations manual A restaurant operations manual ensures that your business procedures are well-documented, concise, and readily available for your employees' reference. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Next Restaurants

AUGUST 17, 2022

Therefore, the most common cybersecurity issues are shown below: Untrained workforce Zero accordance with the security norms Absence of uniformity in the digital security systems Card-based payment system Not having tangible data security measures No circumspection against malware Tighter POS security.

Email Marketing 153

Email Marketing Certification Employee Relations Online Ordering 153

Goliath Consulting

MARCH 19, 2021

The pandemic has brought a talent crisis to the restaurant industry, with a recent survey showing that more than 55% of hiring managers had difficulty sourcing hourly workers, while about 45% expressed difficulty scheduling interviews (1,2).

Recruiting 195

Recruiting Small Business Magazine Hiring 195

Goliath Consulting

FEBRUARY 9, 2020

According to an Online Ordering Platform company, Orders2me, one advantage of updating your POS so that it covers online services is that it handles the problem of chain restaurants having issues with poorly integrated and non-uniform POS systems across restaurants. Reference: 1) [link]. 2) [link]. 3) [link].

Front of House 186

Front of House Online Ordering Delivery POS 186

7 Shifts

JULY 1, 2024

Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated. This number will identify you as an employer and officially allow you to hire staff. References: Who have they previously worked with?

Bar 221

Bar License Food Supply Restaurant Law 221

7 Shifts

MAY 23, 2024

Then, ensure you have clear and designated columns for income, costs/expenses like rent, hiring costs, and labor, to name a few, and of course, your sales. However, as your restaurant grows, you incur more expenses, like hiring a marketing team to promote your new locations, and you shouldn't forget to add this to your restaurant's budget.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

7 Shifts

MAY 1, 2024

On the other hand, non-current assets (also referred to as long-term assets) are those that cannot be readily converted to cash. Here’s how you can do it: Cost of goods sold (COGS) The Cost of Goods Sold refers to the costs directly associated with preparing and serving the items on your restaurant menu.

Cash Management 221

Cash Management Employee Relations Inventory Beverage 221

Sling

JUNE 8, 2020

The time frame of your business budget refers not to how long the budget lasts but to the smallest unit of measurement you will analyze. If you reach the point where you have to decide between paying the rent and buying new uniforms for your team, rent always comes first — unless everyone ruins their uniform at the same time.

Small Business 109

Small Business Cash Management Uniforms Tip Distribution 109

Sling

AUGUST 8, 2024

Other variables that contribute to your brand include: Logo Website Social media presence Color scheme (for use on marketing materials, vehicles, uniforms, etc.) How to start an event planning business: Stage 3 7) Hire a crew When you’re first starting out, you may be able to run your event planning business on your own.

Events 78

Events License Hiring Insurance 78

Touch Bistro

MARCH 25, 2021

A new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. Why reinvent the wheel every time a new hire joins your team when you can formalize the process? Your New Hire Checklist for Restaurant Employees. Get Your Employee Handbook Template. Download Now.

Hiring 52

Hiring Employee Relations FOH BOH 52

Lavu

MARCH 30, 2020

This should be covered when new employees are hired, and regular updates should be made via staff meetings. This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations. Specify Long-Term Company Goals.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

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

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. Opening and Closing Procedures.

Operations 52

Operations Front of House Reference Customer Service 52

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). Hire and train.

Catering 78

Catering License Transportation Advertising 78

The Restaurant Times

MAY 19, 2021

They enable restaurants to maintain uniformity and consistency in terms of maintenance and service delivery, across all outlets. It is vital for the employees, especially new hires, to understand the restaurant’s management structure and their individual roles. The objectives and long-term goals of the restaurant.

Operations 52

Operations Employee Relations Hiring Front of House 52

The Restaurant Times

OCTOBER 9, 2020

Newly hired employees take a long time to get accustomed to restaurant operations. In such critical situations, by referring to the operating manual, your restaurant can quickly fill any gaps without interrupting other operations. Maintains Uniform Standards and Consistency In Operations. Streamline Employee Training Period.

Operations 40

Operations Uniforms Cash Management Document 40

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. With a uniform understanding of how operations are performing across locations, executives can proactively address any shortcomings and identify areas for improvement.

Operations 52

Operations Back of House Front of House Sustainability 52

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. Instead, you only need to hire and train skilled chefs for your central production kitchen. In this article, we’ll use these terms interchangeably.

Operations 52

Operations Back of House Front of House Food Supply 52

EATER

APRIL 30, 2025

According to some sources, around the turn of the century Charles Maurice de Talleyrand-Prigord (Talleyrand), Napoleons chief diplomat at the time, hired Carme to work under his personal chef. Carme referred to himself in a grand manner, as the chef of kings and king of chefs.

Fine Dining 261

Fine Dining Book Document Uniforms 261

Culinary Cues

NOVEMBER 25, 2019

Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job. Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. So how do you know that you have moved past the paycheck and into the realm of a professional cook?

Fine Dining 483

Fine Dining Food Order Back of House Uniforms 483

7 Shifts

OCTOBER 30, 2023

Department of Labor (USDOL) discovered they weren’t paying proper overtime rates— and charging employees for uniforms. 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.

Restaurant Law 221

Restaurant Law Tip Distribution Food Safety Certification 221

Restaurant365

MAY 7, 2020

For additional information on employee health and hygiene recommendations to help prevent worker transmission of foodborne illness, refer to the FDA’s Employee Health and Personal Hygiene Handbook. Hiring and staffing for your restaurant reopening. Determine the cost of hiring a new employee and work to reduce that cost.

Food Safety 142

Food Safety Cash Management Social Media Point of Sale 142

EATER

OCTOBER 21, 2021

There was a time before Amtrak that many refer to as the “golden age” of railroad dining. A New York Times article from 1886 reported that porters could work 37 hours straight, make $16 a month, and have to pay for their own uniforms ($18 a piece) and meals.

2005 326

2005 Back of House Training Travel 326