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

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 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

AUGUST 28, 2020

Work at it, train for it, stand behind it, and make a difference. I don’t know what that means for your operation but take an inventory and look for the sensual interaction with guests. INVEST IN TRAINING. This is not the time to cut back on training. How do you make it come alive with hospitality? BE PRESENT.

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

DECEMBER 30, 2022

Maybe inventory is not part of your job, but it will be if you want to become a chef someday. Look like a professional, wear the uniform with pride, groom like a professional, talk like a professional, learn to write properly like a professional, approach others in a professional manner and build your brand. Be professional – ALWAYS!

Workshop 361

Workshop Article Uniforms Take-out 361

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 114

Fast Casual Fine Dining Customer Service Casual 114

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 186

Technology Fast Casual Waste 2023 186

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.

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Back of House Hotels Uniforms Certification 265

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 Uniforms 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

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 367

Design Fine Dining Uniforms Waste 367

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 396

2021 Point of Sale Reference Take-out 396

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 Inventory Waste 75

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

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 SEO Email Marketing 195

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

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Inventory management Streamline inventory management and boost purchasing precision with software.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Restaurant365

MAY 7, 2020

This will streamline your inventory and give you better visual access to your shelves. Ensure proper training for food employees with new or altered duties and require that they apply the training according to established procedures. Staff Health, Hygiene and Training. Ordering and inventory control through uncertainty.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

Mad Mobile

FEBRUARY 5, 2024

The uniforms. Staff turnover woes or staffing-up crunches: If training new staff is taking up too much time and resources, a restaurant tablet POS system could take the burden off by simplifying complex processes. Waste and inefficiency: Bars can lose up to 30% of their inventory from spills and unrecorded drinks. The signage.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

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 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

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

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

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

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

The Restaurant Times

JANUARY 13, 2023

Whether you’re braving your first solo train ride or finding a kindred spirit in a complete stranger, you will always be left with a head full of memories that will help you coast along till the next trip. . And as you told us that the food is constant for all the stops you have, how do you maintain that uniformity in all stops?

Travel 52

Travel 2012 Uniforms Consumer Goods 52

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 167

2023 Loyalty Program Fast Casual Customer Experience 167

Apicbase

JULY 1, 2022

You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Instead, you only need to hire and train skilled chefs for your central production kitchen. You can easily keep track of your purchases and inventory because everything is centralised. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

ChefMod

SEPTEMBER 29, 2021

You have to attend to various tasks, including personnel training, staffing, menu creation, inventory management, among other tasks that are crucial to your restaurant running seamlessly and making profits. These organizations negotiate prices on everything from payment processors to food items and uniforms.

Food Supply 52

Food Supply Supplies Pricing Uniforms 52

Apicbase

APRIL 5, 2022

In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. You’ll also provide them with business advice, real estate expertise, marketing support, and training. 5 You’ll gain highly-motivated business partners.

Franchise 52

Franchise Franchising Food License 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

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 126

Food Truck Customer Service Customer Experience Front of House 126

Modern Restaurant Management

APRIL 7, 2020

Now, we can further accelerate the digital transformation of scheduling, training and communication processes at a time when there are profound changes taking place which impact non-desk workers and how businesses operate." " EZ-Chow Completes Funding Round.

Tip Distribution 163

Tip Distribution Healthcare Hospitality Food Supply 163