7 Shifts

AUGUST 19, 2020

The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Culinary Cues

SEPTEMBER 30, 2024

Here are some thoughts: PRODUCT: Take a hard look at your menu. Ah…now this is where a well-seasoned, talented chef can help to save the day. Assign the task to your chef to create a menu that is exciting, innovative, delicious, accessible, and financially tolerable. Reverse engineer your menu from this perspective.

Pricing 314

Pricing Marketing Insurance Seasonal Menu 314

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. Make your restaurant a destination for celebration.

Guest Recovery 408

Guest Recovery Seasonal Menu Presentation Customer Experience 408

Apicbase

OCTOBER 25, 2024

Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? Menu management touches all core aspects of running a restaurant. You need to manage everything from costs and inventory to menu design to get this balance right. Poor menu management is a recipe for disaster.

Menu 52

Menu Management Management Allergens 52

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 388

Food Seasonal Menu Waste Point of Sale 388

Culinary Cues

OCTOBER 19, 2023

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? How many inner musicians, writers, athletes, teachers, entrepreneurs, cooks, chefs, and restaurateurs never rise to the surface because they were never recognized, encouraged, trained, taught, or given the opportunity?

Training 373

Training Seasonal Menu Back of House Small Business 373

Modern Restaurant Management

OCTOBER 23, 2020

A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. With a thorough and well thought out training plan. With a thorough and well thought out training plan. Even seasoned restaurant professionals can use a refresher! Verbal Language.

Communication 178

Communication Training Dietary Restrictions Customer Service 178

Culinary Cues

JULY 4, 2021

CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control. This means that the menu will become the key to success.

2021 498

2021 Food Supply Seasonal Menu Supplies 498

Culinary Cues

AUGUST 26, 2024

SOMEHOW BELIEVING THAT SPICE IS A REASON TO FORGET EVERYTHING ELSE Can we get over the whole “no pain, no gain” approach to seasoning a dish? Each has its place, but don’t confuse them within your menu and your concept. If you claim braising, sauté, grilled, or poached, then learn the proper technique – it makes a difference.

Dine-in 361

Dine-in Training Seasonal Menu Sports 361

Goliath Consulting

DECEMBER 1, 2022

Some may say they hate the cold, but they love what the season brings: joy and cozy, comfort foods. Winter is known as the season of celebration and the best time to overindulge in rich meals and comfort foods. Winter is known as the season of celebration and the best time to overindulge in rich meals and comfort foods.

2022 88

2022 Menu Seasonal Menu Coupons 88

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Food Business

NOVEMBER 8, 2019

Staff training can be just as simple and important as creating a dish “on the fly”. Training is often completed because it needs to be done. The pattern is clear: if training exists in your restaurant you cannot help the success that comes your way. Better that you train them to speak your language. They know first hand.

Training 113

Training Seasonal Menu Hiring Customer Service 113

Ken Burgin

JULY 25, 2023

Designing short training games or ‘microlearning’, involves several principles to ensure they’re effective, engaging, and suitable for the purpose: Relevant to the work environment and reinforce key skills or knowledge. This game improves their knowledge of your menu and palate. This game hones upselling skills.

Training 60

Training Kitchen Safety Front of House Food Safety 60

Open for Business

MARCH 7, 2023

Restaurant training is one of the most important things an owner can put into place. Well-trained teams mean shifts run smoothly and guests are happy with service. With ongoing training, you improve your chances of talented employees growing professionally as the restaurant or restaurant group grows.

Training 78

Training 2023 Front of House Back of House 78

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. Each have specific duties and all have some shared responsibility. A cluster of artists accepting control.

Seasonal Menu 522

Seasonal Menu Back of House Customer Service Front of House 522

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. Use this data to establish clear and specific goals and adjust your strategies as needed.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Digital

JANUARY 2, 2024

In the ever-evolving food industry landscape, one concept stands out as a catalyst for operational efficiency, cost-effectiveness, and improved customer satisfaction: streamlined menu options. Let’s uncover the secrets behind leveraging streamlined menu options to take your organization to new heights.

Menu 59

Menu Seasonal Menu Customer Experience Customer Service 59

7 Shifts

JULY 12, 2024

Train your staff to use ingredients efficiently and plan your menu to minimize waste. Customers sit down, order from a menu, and are served by waitstaff. These establishments often have a diverse menu and focus on high-quality service and ambiance. Bars Bars mainly serve alcoholic beverages and offer a limited food menu.

Food Truck 221

Food Truck Customer Service Seasonal Menu Loyalty Program 221

7 Shifts

AUGUST 16, 2024

One of a restaurant manager’s primary responsibilities is hiring, training, and scheduling staff so that the business runs smoothly. Managers also handle budgeting, track income and expenses to maintain profitability, and work closely with the kitchen staff to ensure menu items are prepared according to the restaurant's standards.

2024 195

2024 Management Management Leadership 195

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. Real-time data also cultivates valuable feedback that operators can leverage to outline areas of excellence and potential improvement in regards to training.

POS 129

POS Operations Loyalty Program Seasonal Menu 129

Clover - Restaurants

SEPTEMBER 19, 2024

Whether your business is a regular destination for the happy hour set or you’re just thinking about your menu design, embracing new ideas can keep regulars coming back and help grow your business. You may already have experimented with seasonal or novel drink offerings–or with including mocktails on your menu.

Bar 52

Bar Menu Back of House Customer Experience 52

SpotOn

MAY 13, 2024

As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences.  “Invest in marketing , train your staff, and be ready. You only get one chance to make a first impression on a guest.”

Seasonal Menu 98

Seasonal Menu Outdoor Email Marketing Loyalty Program 98

Culinary Cues

DECEMBER 28, 2021

You and your team are able to take raw materials, apply well-designed cooking methods, season using time-tested palates, and plate the finished product with the vision of an artist creating a delicious, aromatic, visually pleasing dish. PLAN BETTER – TRAIN HARDER. This is magical. Harvest America Ventures, LLC.

Kitchen Safety 429

Kitchen Safety Front of House Fine Dining Back of House 429

7 Shifts

OCTOBER 22, 2021

That's where proper holiday work scheduling comes into play — and with the right combination of tools, organization, and communication, restaurants and their teams will soar through the holiday season with more ease than Santa on his sleigh. Table of Contents. Need a Holiday Work Schedule? Gathering Employee Availability & Feedback.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Culinary Cues

JANUARY 8, 2021

Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) PLAN BETTER – TRAIN HARDER.

2021 464

2021 Social Media Kitchen Safety Restaurant Law 464

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. To do this, restaurants will either need to use lower cost food items or raise menu prices. Another way to introduce price increases is to introduce new elements to the menu.

Pricing 196

Pricing Food Supply Seasonal Menu Menu 196

Open for Business

SEPTEMBER 2, 2024

It’s an all-important metric that influences everything from menu pricing to operational decisions and beyond. Is there a seasonal pattern? Measure the impact of changes: Did that new menu item boost your profits? Consider seasonal ingredients to take advantage of lower costs when certain items are plentiful.

Point of Sale 78

Point of Sale Seasonal Menu Customer Service Inventory 78

7 Shifts

MAY 23, 2024

This is why 62% of managers feel burnt out , especially on days leading to peak seasons. This is important, especially if you're training and hiring new employees. For instance, while doing your data review, you notice that one of the items on your menu is no longer profitable.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

The Restaurant Group

JULY 25, 2024

Here’s how we do that: Crafting a Profit-Driven Menu Seventy-seven percent of diners visit a restaurant’s website before they visit one. They look at the menu first to decide if it’s worth it. As the average customer studies the menu for only 109 seconds (Gallup), you must make the most of it with menu engineering.

Hiring 78

Hiring Loyalty Program Website Management Cash Management 78

Goliath Consulting

SEPTEMBER 24, 2024

According to Toast , they should offer expertise in “restaurant concepts, operations, staffing, menu development, financial planning, design, marketing, and more.” By refining your menu to focus on high-margin items, improving staff training, or enhancing marketing efforts, a consultant can help you attract more customers and increase sales.

Hiring 78

Hiring Front of House Loyalty Program Email Marketing 78

Open for Business

MAY 9, 2024

From transforming your space into an outdoor retreat to making the most of occasions like Father’s Day and Pride Month, there are several ways to elevate your dining experience, attract new guests, and boost your bottom line this season. Engage customers with mouth-watering photos, behind-the-scenes glimpses, and seasonal deals.

Seasonal Menu 78

Seasonal Menu Social Media Outdoor Email Marketing 78

7 Shifts

JULY 5, 2024

For instance, if your restaurant P&L statement shows that your food costs are 40% of your revenue, which is higher than the industry average of 30%, you can start by analyzing your menu and identifying high-cost, low-profit items. Another example is knowing which menu items are most profitable.

Cash Management 243

Cash Management Inventory Seasonal Menu Beverage 243

Culinary Cues

JANUARY 12, 2021

The menu changed every night within a cycle with a full array of appetizer, salad, entrée and dessert choices for an audience that was likely staying at the hotel for a week or more at a time (many of the patrons were second or third generation Balsam’s guests) since a stay at the “Notch” was a family right of passage. Rest in Peace Chef!

Seasonal Menu 471

Seasonal Menu 2005 Hotels Customer Service 471

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This goes far beyond training during the first week.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. ” If your restaurant is near a beach, don't be afraid to spend more on marketing when it is bikini season and many people flock to the beach.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Culinary Cues

NOVEMBER 20, 2023

Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Is it safety, parking, navigating a store or restaurant menu, pricing, speed of service, or lines? Consolidate resources to build hospitality training programs for staff in the business community.

Customer Experience 368

Customer Experience Customer Service Food Safety Hospitality 368

Modern Restaurant Management

JUNE 5, 2024

Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs. What kind of training does induction cooking involve as compared to more traditional gas, etc.? This reduces the energy used for ventilation and results in lower energy bills.

Certification 189

Certification Sustainability Design Seasonal Menu 189