Hot Schedules

MARCH 25, 2019

In the world of restaurants, managers look forward to many things… but restaurant inventory management is practically never one of them. It is probably safe to say that counting inventory is not as gratifying as nailing the perfect dinner shift, but it is a critical process in your restaurant operation nonetheless.

Inventory 60

Inventory Management Management Technology 60

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. MOD Pizza, a fast-growing QSR brand with nearly 500 locations and 10,000 MOD Squad members, is built on a bottom-up leadership approach. Digitally Enabled Restaurants Have Less Waste.

Mobile Ordering 193

Mobile Ordering Front of House Communication Online Ordering 193

Sante

JANUARY 12, 2020

Hoshizaki’s award-winning MODwater dispenser not only delivers four types of water instantly, it also provides costs savings and reduces plastic waste. Customers not only anticipate cost savings by no longer having to buy/deliver bulky dispenser bottles, but also a drastic reduction in plastic water bottle waste.

Waste 130

Waste Innovation Leadership Sustainability 130

Hot Schedules

SEPTEMBER 3, 2021

B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. The Sinker: Inefficient Inventory Processes. Inventory is a major iceberg for any restaurant operation. Is Your Back Office Sinking Productivity? Stay Afloat by Automating These 5 Admin Tasks.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. You will play a pivotal role in shaping the restaurant’s culinary offerings and ensuring the smooth operation of our kitchen.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Sling

MAY 9, 2023

Focus on working on your people skills, the way you communicate, and your leadership style. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

MARCH 23, 2022

Closely manage your inventory. Restaurant inventory management monitors what ingredients come into your restaurant, what is leaving, and what is left over. Inventory tracking is an essential restaurant task—with more efficient food, beverage, and supply orders, you are saving money and adding to your bottom line.

Food 78

Food Waste Inventory Food Order 78

Ken Burgin

JUNE 6, 2023

Leadership Skills Training: Use ChatGPT to design modules focusing on developing leadership skills such as decision-making, team management, and effective communication. Kitchen Management: Create content on kitchen organisation, effective workstation set-up, and inventory management to ensure smooth kitchen operations.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

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

Restaurant365

NOVEMBER 20, 2020

After implementing weekly inventories, Eli’s was generating the data needed to monitor whether menu items were priced correctly. The leadership team reviews Restaurant365’s AvT analysis report with location managers on a weekly basis.

Demo 148

Demo Point of Sale Cash Management Waste 148

Margin Edge

SEPTEMBER 2, 2020

Arm your leadership team with tools like price alerts, theoretical usage analysis, recipe modules, budgeting tools, and a daily controllable P&L. 4 Pinpoint waste with a theoretical usage report. Taking inventory sound gruesome? With the daily changes to our traffic, allowed capacity, labor, bar sales, supply chain, etc. –

Food 98

Food Waste Pricing Food Supply 98

Cheetah

APRIL 13, 2021

Legacy broadline distributors like Sysco and US Foods lacked price transparency and a convenient way for small business owners to search for inventory and manage their daily purchasing. With this app, business owners could reduce the time it takes to manage inventory from 2 hours to 5 minutes per day, lower waste and increase cash flow.

Operations 78

Operations Food Truck Food Supply Small Business 78

7 Shifts

AUGUST 10, 2020

Modeling appropriate leadership and behavior can start with something as simple as a tidy back office. Whether in desk drawers, paper trays, and/or a filing cabinet, your documents should be stored in specific places to avoid those wasted minutes of flipping through papers, asking yourself “where is it?”

Document 351

Document Restaurant Law Book Point of Sale 351

EATER

JULY 22, 2020

Twisted Soul chef and owner Deborah VanTrece has gone above and beyond recommended safety measures, a stark contrast to leadership in Georgia. It’s a waste of my money and my time [to offer outdoor dining],” Kaul says. An employee at the door provides complimentary masks to customers who arrive without them. I can tell you that.

Outdoor 120

Outdoor Seating Dine-in Kitchen Safety 120

Indoor Media

OCTOBER 13, 2017

In our Business Growth Leadership Series , Doug discusses the events that led to his current success and how today’s entrepreneurs can learn from his decades of experience. When I began managing restaurants, we were introduced to the new point of sale systems that held all the data about our sales and inventory.

Point of Sale 78

Point of Sale Inventory Cash Management Leadership 78

The Restaurant Times

MARCH 14, 2022

Chefs must possess management and leadership abilities in addition to being excellent cooks in their own right. They must be able to handle inventory, orders, expenditures, and, most crucially, the behaviour of other individuals. Waste Reduction And Profit Maximization. Management Skills.

Hiring 52

Hiring Waste Food Order Customer Service 52

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. How do you define “Leadership”? It felt a little like stalking.

Waste 78

Waste Food Leadership Online Ordering 78

Restaurant365

JUNE 4, 2020

Payments for security systems, credit card processing, and waste removal are not specifically listed as eligible expenses within the forgiveness application. In addition to her leadership role, she also collaborates with the firm’s outsourced accounting affiliate, WVC RubixCloud. Schedule a demo today.

Blog 142

Blog Employee Relations Restaurant Law Document 142

7 Shifts

JANUARY 10, 2024

RMSes vary widely in terms of features and functions, but most include point of sale (POS), inventory management, staff management, payroll, employee scheduling, and more. These systems offer a unified solution for sales, inventory, and customer management. Monitoring and addressing employee performance is easier with an RMS, too.

Management 195

Management Management Point of Sale POS 195

7 Shifts

JANUARY 10, 2024

RMSes vary widely in terms of features and functions, but most include point of sale (POS), inventory management, staff management, payroll, employee scheduling, and more. These systems offer a unified solution for sales, inventory, and customer management. Monitoring and addressing employee performance is easier with an RMS, too.

Management 195

Management Management Point of Sale POS 195

Restaurant365

SEPTEMBER 16, 2021

The responsibilities can start off on the simpler end, like overseeing inventory counts or waste logs, and increase in complexity toward purchasing or budgeting. Company leadership and store-level managers are responsible for cultivating an environment that is positive, healthy, and supportive for restaurant employees.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Aaron Allen & Associates

JULY 14, 2022

What types of inventory management systems should we introduce to reduce waste? We’ve worked with executive leadership teams of some of the most successful established and emerging foodservice and hospitality companies around the world, supporting with strategic. Read More ». Read More ».

Innovation 59

Innovation 2022 Pricing Food Supply 59

Restaurant365

SEPTEMBER 17, 2021

Maybe an employee can be responsible for completing scheduling or inventory or placing a chemical order or cheese order. In practice, managers may be completing not just managerial tasks like ordering and inventory, but also the small tasks that never end in a restaurant, like clearing tables and washing dishes.

Hiring 78

Hiring Recruiting Training Communication 78

Restaurant365

MARCH 15, 2022

You could be doing everything right when it comes to forecasting and scheduling the right number of employees, but if your restaurant group has a high turnover rate, then you’re wasting valuable labor dollars. However, retention must also be part of your hiring strategy. Provide professional development.

Hiring 78

Hiring Cash Management Insurance Communication 78

Smart Systems Pro

APRIL 3, 2019

I supply my accountant, or whoever prepares my books, my ending inventories within five days of the end of every month ­­­ _. My restaurant does a monthly food and liquor inventory ­­­ _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory ­­­ _. Food Systems.

Management 72

Management Management Cash Management Front of House 72

MBB Hospitality

APRIL 25, 2018

Strong Leadership Skills. Even employees who are not direct supervisors need to have strong leadership skills. When you know all your employees have a strong leadership skills, you will be able to feel confident that your team can handle anything that is thrown at them. You want to keep your customers coming back for more.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

The Restaurant Expert

APRIL 3, 2019

I supply my accountant, or whoever prepares my books, my ending inventories within five days of the end of every month ­­­ _. My restaurant does a monthly food and liquor inventory ­­­ _. For even better controls, my restaurant does a weekly and/or a daily food and liquor inventory ­­­ _. Food Systems.

Management 40

Management Management Cash Management Front of House 40

Apicbase

FEBRUARY 29, 2024

Careful cost calculations make purchasing more accurate, reduce food waste and cut inventory costs. Because keeping up-to-date records of standardised recipes, inventory counts, and pricing information enables calculations down to the level of individual portions or menu items. What Is Recipe Costing?

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

Apicbase

FEBRUARY 29, 2024

Careful cost calculations make purchasing more accurate, reduce food waste and cut inventory costs. Because keeping up-to-date records of standardised recipes, inventory counts, and pricing information enables calculations down to the level of individual portions or menu items. What Is Recipe Costing?

Inventory 52

Inventory Waste Seasonal Menu Pricing 52

7 Shifts

JULY 12, 2023

So in that, I was granted and was honored to be a part of the Women's Entrepreneurial Leadership Program for James Beard. We need to be conscious and then Conscious Leadership. So we're going to start with Conscious Leadership. By the time he gets home, he doesn't have anything to give to us. I read it every single time.

Front of House 370

Front of House Back of House Take-out Book 370

7 Shifts

SEPTEMBER 19, 2019

Inventory management: Monitor and maintain food and beverage stock levels. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency. Use the right inventory management systems. Reduce food waste. Control portion sizes.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

JANUARY 27, 2020

The Institute of Culinary Education (ICE) developed a new Beverage Studies program with three in-depth courses covering fluency in tasting and serving, effective team and inventory management, and increased professionalism to achieve success in the beverage sector of culinary and hospitality businesses. Personalized menu offerings. ?

Catering 113

Catering Mobile Ordering Customer Service Leadership 113

Restaurant365

APRIL 1, 2021

Store-level managers are the ones who guide your teams toward the goals made by restaurant group leadership. From hiring and managing staff to inventory management and the guest experience, your store-level managers hold the key to your restaurant group’s success. Streamlining inventory and reducing CoGS.

Management 78

Management Management Inventory Hiring 78

Modern Restaurant Management

MARCH 24, 2020

“We are excited to bring Mount Franklin Foods’ demonstrated leadership and proven ability to grow and develop products and brands to an even broader segment of the foodservice industry,” said Eloy Vallina, Owner & Chairman of the Board, Mount Franklin Foods. FoodMaven Delivering.

Food Supply 91

Food Supply Kitchen Safety Cash Management Food Safety 91

Embrace the Suck

OCTOBER 28, 2021

Now of course we know we don’t live in a perfect world since there are mistakes and waste. This is an easy formula to calculate: beginning inventory + purchases - ending inventory. Yes, you must be doing inventory at least once a month and if your costs are out of line then I suggest once a week!

Coaching 339

Coaching Training Social Media Hiring 339

Modern Restaurant Management

AUGUST 5, 2020

“This alignment, along with TouchBistro’s global market leadership and powerhouse team of restaurant industry veterans, represents a great opportunity to get the proprietary capabilities we’ve built into our guest retention solution into the hands of significantly more restaurants.” ” Tyga Bites Launches.

Food Safety 207

Food Safety Mobile Ordering Online Ordering Kitchen Safety 207

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126