The Restaurant Times

MARCH 14, 2022

The process to hire a talented chef for your restaurant might be difficult, but it’s an important aspect of your company’s potential to prosper. Hire A Chef With The Following Characteristics. Waste Reduction And Profit Maximization. How To Hire The Perfect Chef? Detail-oriented Approach.

Hiring 52

Hiring Waste Food Order Customer Service 52

Embrace the Suck

MAY 24, 2023

Relying on serendipity for star performers to discover us is a wasted opportunity. Step 3: Scout for Personality, Not Just Skills During the hiring process, we sometimes over-emphasize experience while undervaluing the importance of personality. Instead, we should be on the offense, taking our recruitment strategy to the talent pool.

Recruiting 327

Recruiting Coaching Hiring Customer Experience 327

Restaurant365

SEPTEMBER 17, 2021

Your individual hiring decisions define your company culture over the long term, impacting both customer experience and employee retention. Short-term restaurant hiring challenges, like filling open roles because you’re understaffed, may seem like the most urgent day-to-day priority. The hospitality industry is in constant hiring mode.

Hiring 78

Hiring Recruiting Training Communication 78

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

Front of House 171

Front of House BOH Back of House 2023 171

Marketing4Restaurants

MAY 23, 2022

Hiring for restaurants is the number 1 problem for so many restaurants around the world right now. The name of the game this year is hiring and retaining great staff, so anything and everything you can do to make that easier is going to be critical. Your marketing strategy All of these trends are tied into your marketing strategy.

Hiring 52

Hiring Front of House Back of House Food Supply 52

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Making the right restaurant hire is more important than ever. This requires shared hiring, training, and supplier management.

Management 370

Management Management Document Hiring 370

7 Shifts

JANUARY 31, 2024

You're responsible for tactical duties like training new hires, conducting performance reviews, disciplining rule breakers and poor performers, and handling compensation changes—in addition to more interpersonal tasks like mentorship and ensuring professional growth. Log item transfers and wastes. Stock incoming inventory.

Management 397

Management Management Kitchen Safety Front of House 397

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

Waste 60

Waste Audits Food Back of House 60

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

Point of Sale 195

Point of Sale Seasonal Menu Food Supply Cash Management 195

Modern Restaurant Management

JANUARY 20, 2023

Additionally, there is a persistent gap reported between job openings in the foodservice industry and number of hires. According to the National Restaurant Association , between October 2021 and March 2022 unfilled jobs exceeded total hires by an average of 500,000 a month in the hospitality industry alone.

Food 167

Food Food Supply Waste Food Safety 167

Marketing4Restaurants

MAY 23, 2022

Hiring for restaurants is the number 1 problem for so many restaurants around the world right now. The name of the game this year is hiring and retaining great staff, so anything and everything you can do to make that easier is going to be critical. Your marketing strategy All of these trends are tied into your marketing strategy.

2022 52

2022 Hiring Front of House Back of House 52

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Modern Restaurant Management

MAY 2, 2022

To maximize your existing resources: Reduce food waste. Restaurants toss a jaw-dropping 22-33 billion pounds of food each year, and food waste costs the hospitality industry an astonishing $100 billion annually. With prices skyrocketing, restaurants should focus on eliminating food waste. Train continuously.

Food Safety 218

Food Safety Food Supply Waste Sustainability 218

Modern Restaurant Management

JUNE 13, 2023

Sans preparation and coordination, many new hires (and managers) endure training experiences in the restaurant industry more akin to improvised circus acts than curated brand experiences. ” If you know, you know. “Everything should be done on phones,” he insists.

Training 180

Training Seasonal Menu Hiring Customer Experience 180

Modern Restaurant Management

JUNE 5, 2023

Furthermore, the value of bolstering customer service without having to hire additional staff makes this a cost-efficient, enticing option for restaurants of all shapes and sizes. For example, if a particular menu item is not selling as well as expected, AI can suggest lowering the price to increase demand and avoid waste.

Dine-in 189

Dine-in Customer Service Customer Experience Inventory 189

Modern Restaurant Management

NOVEMBER 30, 2023

Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. These insights can also aid in negotiating bulk purchase deals and ensuring timely deliveries by providing operators with automated alerts for low stock levels on frequently ordered ingredients.

POS 129

POS Operations Loyalty Program Seasonal Menu 129

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

Modern Restaurant Management

NOVEMBER 15, 2021

Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. Food waste is endemic at many restaurants and across the food supply chain, collectively totaling more than 1.6 Today’s restaurants face obstacles on many fronts. Optimize Food Safety Protocols.

Training 195

Training Front of House Food Safety Back of House 195

Cheetah

FEBRUARY 1, 2022

Boost your profit, plan your inventory, reduce food waste, and overcome the labor shortage with help from Cheetah! In order to combat hiring shortages, help you retain current clients and even increase lifetime customer value we have teamed up with some excellent companies in the Cheetah Coalition.

Food Supply 148

Food Supply Webinar Supplies Waste 148

Hot Schedules

FEBRUARY 23, 2022

For businesses, retaining employees (and hiring in the first place) has become the number one prerogative – just to keep the lights on. How to Prevent Waste in Your Restaurants An understanding of comps and voids is key to loss prevention in the restaurant business. Read More Employees Entering Too Many Comps and Voids? Read More.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Culinary Cues

FEBRUARY 9, 2022

THE LAW: It is not enough to hire competent people. To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. THE LAW: Look to the chef to see how the kitchen will act.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Modern Restaurant Management

SEPTEMBER 16, 2020

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. Though landfill closures have also contributed to rising costs, recycling is still the cheaper option for waste disposal.

Recycling 153

Recycling Waste Workshop Training 153

Modern Restaurant Management

JULY 12, 2023

In addition to the above, adding this kind of technology can increase order volumes, reduce food waste and improve the guest experience as reduced in-store labor deals with maximizing the in-store guest experience. Through the survey, we were able to uncover some of the largest pain points for diners and one is seasonal hiring.

Customer Experience 167

Customer Experience Food Order Fast Casual Consumer Goods 167

Culinary Digital

MAY 6, 2024

Waste Reduction Reducing ingredient waste and mitigating financial losses is the primary aim of streamlined menus beyond simplifying customer choices. Waste is minimized by optimizing ingredient utilization, enhancing inventory management, and embracing sustainable practices while delivering high-quality dining experiences.

Management 52

Management Management Equipment Sustainability 52

Modern Restaurant Management

MAY 10, 2023

Instead of wasting valuable working time labeling all these things, automation can do it for you. In the past, this meant you had to hire someone (or a team of “someone”) or do the job yourself. It takes up much time when you think of the number of things you must label. Those require labeling as well.

Online Ordering 179

Online Ordering Social Media Customer Experience Food Order 179

7 Shifts

JANUARY 31, 2024

You're responsible for tactical duties like training new hires, conducting performance reviews, disciplining rule breakers and poor performers, and handling compensation changes—in addition to more interpersonal tasks like mentorship and ensuring professional growth. Log item transfers and wastes. Stock incoming inventory.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

SEPTEMBER 14, 2022

Control Costs : With automated table reservations to take orders on mobile devices, AI in restaurants can help the owners save money on hiring more staff. In addition, it helps them ensure that they limit waste and that food costs remain under control. Restaurants can operate with less staff and less overhead.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

Restaurant Business

MAY 31, 2023

Hiring and retaining staff have been challenges in recent years, and labor costs are on the rise as well. Reduced waste and food cost savings Finally, automation can help reduce waste. In restaurants, one persisting issue operators are facing is labor. Bottom line? A bigger bottom line for restaurants.

Franchise 104

Franchise Franchising Kitchen Safety Customer Experience 104

7 Shifts

JANUARY 14, 2020

With an industry average 73% turnover rate, a restaurant with 20 employees could be wasting more than $50,000 each year by losing and replacing staff. Incorporate your newfound values in your hiring, training, and performance reviews. Recommended Reading: How to Combat Restaurant Turnover Using Values-Based Hiring 2.

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

Modern Restaurant Management

DECEMBER 28, 2023

Diversified Hiring – and Tech That Works for All Employees The pandemic decimated the hospitality workforce; as the industry returns to “normal,” major socio-economic shifts drive an influx of new service workers that trend older while the experienced staff leaves the industry.

2024 189

2024 2023 Food Order 2013 189

Embrace the Suck

FEBRUARY 12, 2020

Bad hiring is a disease. I’ve had clients track their activities for a week and they are always shocked when they see how much time they waste doing stupid activities! I think Uber is hiring. Another shocking result I get when polling audiences is less than 2% of the crowd knows their core values!

Coaching 330

Coaching Email Marketing Communication Workshop 330

Modern Restaurant Management

NOVEMBER 7, 2019

If you’re reducing food waste or saving energy and need employees on board, read on. In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. Especially when hiring new employees and posting job descriptions, include sustainability tasks in the posting.

Sustainability 165

Sustainability Recycling Waste Communication 165

Modern Restaurant Management

SEPTEMBER 22, 2021

Given your construction project is already delayed, formulating another “team” to handle the triage process might seem like a waste. First and foremost, you’ll need to hire a Turnaround Project Manager (TPM). Once the costs are situated, the TPM can hire the correct contractors to get work restarted.

Insurance 185

Insurance Hiring Leadership Supplies 185

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section. With additional tools like a food.

2021 136

2021 Cash Management Management Management 136

Cheetah

DECEMBER 20, 2021

Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Restaurant365

OCTOBER 30, 2020

Daily issues with your inventory control can lead to food waste levels that skew your monthly margins. Ineffective restaurant hiring practices lead to high turnover and poor team cohesion. Restaurants carry lots of inventory that is perishable, so an investment in inventory can quickly be wasted if it isn’t managed correctly.

Operations 78

Operations Management Management Inventory 78

Tableo

JULY 13, 2023

If you have limited technical skills or find yourself short on time, it may be better to hire a website developer to create and maintain your website. Knowing the advantages of hiring a Web Developer The information and skills that a website developer brings to the table are vast.

Website Management 73

Website Management SEO Online Ordering Hiring 73