Paper Chase Accountancy

JULY 3, 2025

Cost-effectiveness : Businesses often find it cheaper to outsource than to hire and train an in-house team. This extra time can be used to focus on enhancing the dining experience, creating innovative dishes, or training staff. Consistency : Integrated services ensure uniformity in the recording and reporting of financial data.

Cash Management 52

Cash Management Small Business Customer Service Hiring 52

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 443

Training Uniforms Customer Service Leadership 443

Modern Restaurant Management

MAY 1, 2024

Ensuring that operational systems are uniform across the business can enable employees at all levels of the organization to come to the same understanding of the organization’s efficiency and work together to find an ideal solution.

Communication 492

Communication Operations Leadership Employee Relations 492

Modern Restaurant Management

JANUARY 30, 2023

Automating these procedures can save about an hour of labor per day while improving the customer experience and equipment uptime, protecting inventory and more. Eliminating Waste Speaking of waste prevention: Imagine discarding $20,000 worth of inventory and closing for two days because of a malfunctioning walk-in cooler.

Technology 474

Technology Fast Casual Waste 2023 474

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. PLAN BETTER – TRAIN HARDER.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

Culinary Cues

NOVEMBER 11, 2022

You set the tone for others to emulate. [] TEACH AND TRAIN. Right down to their station set-up, organization of pans, cleanliness of cookware, uniforms, the way they cut vegetables and fillet a whole fish – excellence is a habit – make it so! [] SHOW NO TOLERANCE FOR MEDIOCRITY IN ANYTHING. PLAN BETTER – TRAIN HARDER.

Customer Service 441

Customer Service Customer Experience Point of Sale Presentation 441

Culinary Cues

MARCH 10, 2022

By far one of the most expensive inventories in a kitchen is china, glassware, and flatware. PLAN BETTER – TRAIN HARDER. Who is in control of this? Who can make a difference through efficient use of the machine and the process of washing dishes? The dish washer! Who is responsible for this? The dish washer! Restaurant Consulting.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

SEPTEMBER 14, 2023

DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. TRAINING: You can never train too much.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

Culinary Cues

FEBRUARY 25, 2021

If you are taking inventory on a Sunday night – approach it as if it is the most important task imaginable. If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER. Writing a memo? Do it with excellence in mind. Preparing a menu? Be that person.

2021 487

2021 Point of Sale Take-out Reference 487

Modern Restaurant Management

FEBRUARY 28, 2024

Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands. They can swiftly handle orders, manage table allocations, and track inventory in real-time, reducing wait times and preventing stock shortages.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Culinary Cues

SEPTEMBER 21, 2023

He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. Now, let’s get you in uniform and I’ll walk you through the kitchen.” But he was ready to jump into the two-year program. Thanks, chef. You never know.

Back of House 339

Back of House Hotels Uniforms Certification 339

7 Shifts

MAY 23, 2024

This is important, especially if you're training and hiring new employees. Instead of working with various separate tools for accounting, inventory tracking and management, issuing invoices, scheduling shifts, and processing payroll, 7shifts can provide you with all these features.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

ChowNow

AUGUST 6, 2024

Total Cost of Goods Sold / Total Sales) x 100 = Food Cost Percentage To calculate cost of goods sold, take your existing food inventory during a specific period, add the cost of any food purchased during that period, then subtract your ending inventory. Track inventory. Proper training also ensures efficient work.

Insurance 195

Insurance Inventory Food Order Food Supply 195

Modern Restaurant Management

DECEMBER 21, 2022

Because Cabernet Sauvignon is overplanted, winemakers have been replacing with Cab Franc, so that there’s more inventory. Collaborations : Collaborations, such as partnering with a well-known designer on staff uniforms or bringing in guest chefs for special events and pop-ups, will continue to capture consumer attention.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

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. You should also take consistent liquor inventory to understand how your bar is performing and what brands your customers prefer.

Bar 221

Bar License Food Supply Restaurant Law 221

Modern Restaurant Management

OCTOBER 16, 2019

Increased inventory availability, faster delivery, better data, and constant innovation add value to the entire supply chain. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. Gathering of visual content to identify potential coaching and training opportunities.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

MBB Hospitality

AUGUST 5, 2024

Effective inventory services are essential for any business aiming to streamline operations, reduce costs, and improve overall efficiency. From retail to restaurant management, the right inventory solutions can make a significant impact on profitability and customer satisfaction.

Inventory 52

Inventory Audits Franchise Franchising 52

The Restaurant Times

JUNE 24, 2021

POSist’s Recipe Management feature centralizes recipe management with a single-click update ensuring uniform consistency in quality and standards. The user-friendly interface of the management software made it easier for MATSU executives to train and onboard non-technical staff. Stock and Inventory. FRANCIS SALVA.

Fine Dining 83

Fine Dining Uniforms Customer Experience Dine-in 83

The Restaurant Times

AUGUST 10, 2020

Restaurant inventory is readily prone to contamination, theft, and pilferage which adds to the overall costs. Therefore, it is essential to keep a keen eye on the inventory to ensure that there is no wastage or unnecessary expenses. Mentioned below are some vital inventory s that must be looked for. . Perpetual Inventory Form.

Inventory 52

Inventory Operations Waste Food Supply 52

Culinary Cues

JUNE 26, 2021

We know that a slow cook oven will reduce cook shrink on roasts by 15-20% and produce a much more uniform product. PLAN BETTER – TRAIN HARDER. Yet, operators seem content to use their erasers on kitchen design and disregard what we know and simply move to save some money up front. Harvest America Ventures, LLC. Restaurant Consulting.

Design 447

Design Fine Dining Uniforms Waste 447

Modern Restaurant Management

JUNE 28, 2024

Enhancing Operations and Customer Experience : The top benefits of AI in restaurants include effective staff scheduling (38 percent), increased sales and revenue (37 percent), personalized marketing and promotions (36 percent), and efficient inventory management (34 percent).

2024 294

2024 Mobile Ordering White Paper Food Order 294

Tableo

JULY 27, 2023

Understanding F&B control Inventory management, cost control, menu engineering and portion control are just a few of the components of restaurant management that go under the umbrella of F&B control. Review and modify par levels frequently to avoid stockouts or surplus inventory. So let’s dive in!

Beverage 75

Beverage Food Waste Inventory 75

Restaurant Engine

DECEMBER 9, 2020

Can you afford to invest in additional uniforms or aprons for your servers? In addition, do you have adequate space for extra refrigerators and freezers to handle the extra inventory and food prep? Train your staff specifically for catering. Do you have enough servers to handle it? Remember, some of them will be quite large.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

7 Shifts

MAY 23, 2024

It can also be a great step to creating more accurate inventory management! During this time, parents are more concerned with buying their children's books and uniforms than spending $20 on a takeout meal. Learn the art of upselling If you've been training your staff to ask, "Do you want fries with that?"

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195

Mad Mobile

FEBRUARY 26, 2024

Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Operators who calculate their cost of sales add 2–10% to their bottom line.

Inventory 40

Inventory Bar Management Management 40

7 Shifts

MAY 23, 2024

The budgeting software can also help you forecast restaurant sales and manage your payroll and inventory so you can optimize your daily operations. This will help you understand your restaurant's potential for growth and manage your financial situation well.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Employee Relations 221

Squirrel Systems

JUNE 24, 2024

Strategy: Standardize Recipes: Create detailed recipe cards for every dish to ensure uniform preparation. Regular Training: Conduct regular training sessions for kitchen staff to reinforce cooking techniques and quality standards. Staff Training: Provide ongoing training for staff on the latest health and safety protocols.

Operations 52

Operations Kitchen Safety Loyalty Program Food Safety 52

Lavu

NOVEMBER 27, 2024

Here are the 7 must-have POS features that can transform your business: Inventory Tracking : Reduce food waste by 10% with real-time stock management and automated alerts. Inventory Tracking and Management Managing inventory effectively with your POS system can significantly improve your restaurant’s profits.

POS 78

POS Loyalty Program Online Ordering Point of Sale 78

Apicbase

AUGUST 29, 2024

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. F&B management encompasses many responsibilities, including menu planning, inventory control, procurement, kitchen operations, and customer service.

Beverage 52

Beverage Operations Management Management 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. If you give them guidance and training , your team is probably doing a great job, which leaves you time to interact with customers.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. If you give them guidance and training , your team is probably doing a great job, which leaves you time to interact with customers.

Bar 60

Bar Management Management Front of House 60

The Restaurant Times

OCTOBER 5, 2020

Hire qualified staff and provide them with proper training to be efficient and more productive. Incentivizing employees will also ensure happy staff, high performance, and increased loyalty, which in turn leads to reduced hiring and training costs, and more profits. Similarly, you can train your staff to multi-task.

Operations 52

Operations Equipment Merchandise Food Order 52

Culinary Digital

MARCH 20, 2024

It offers a variety of advantages that significantly contribute to the success of streamlined onboarding: Simplified Training A limited menu serves as a cornerstone of efficiency in the onboarding process for fresh additions to the team, be they kitchen staff or servers.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

Apicbase

NOVEMBER 16, 2023

Automating processes like inventory and workforce management. That includes “automating manual processes such as inventory management with Apicbase and workforce management. With tools for inventory control and stock management at their fingertips, they can streamline what were once manual processes.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

Automating processes like inventory and workforce management. That includes “automating manual processes such as inventory management with Apicbase and workforce management. With tools for inventory control and stock management at their fingertips, they can streamline what were once manual processes.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

The Restaurant Times

JANUARY 23, 2022

Invest in stock and inventory management software to easily keep track of your raw produce. . Maintain a uniform and ensure that your staff is well-trained. You can easily source your raw materials and products from local farmers or a supply distribution agency. Start growing your network of supply vendors and agencies.

Catering 75

Catering License Insurance Food Supply 75

Apicbase

MAY 18, 2022

In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. Provide ongoing support and training. Which staff structure will I use?

Franchise 52

Franchise Franchising Sustainability Document 52