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. Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Plan out your labor costs (costs associated with staffing) by researching average wages in your area, suggested training costs, and any benefits you’ll provide.

2020 335

2020 Hiring Cash Management Education 335

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Menu Engineering and Pricing Menu engineering is an essential tactic in the arsenal for controlling food costs.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Mad Mobile

MARCH 1, 2024

High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Modern Restaurant Management

OCTOBER 2, 2023

Not much can be done about errors caused by customers, and training servers to listen attentively and cooks to set timers and stay focused can address internal errors. Restaurants categorize the majority of food waste into three buckets: prep/portioning, customer ordering or cooking errors, and spoilage.

Waste 186

Waste Technology Food Inventory 186

Modern Restaurant Management

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Next Restaurants

OCTOBER 9, 2019

Your point-of-sale (POS) system should evolve as your customer base transitions into more of a “cashless society.” The quality of your restaurant’s POS system can make the difference between profit and loss. A modern POS system is an excellent solution to fill any gaps in your business’s customer service. Fast, Secure Payments.

Customer Experience 61

Customer Experience POS Mobile Ordering Point of Sale 61

Culinary Cues

MARCH 9, 2021

This is a place where the pressure of the clock still exists, where orders off the POS seem to stream just as relentlessly, and where impatient servers tap their shoes and stare just as mercilessly as they do on the hot line. PLAN BETTER – TRAIN HARDER. This is the home of Garde Manger, or pantry, or simply – the cold kitchen.

Fine Dining 389

Fine Dining Presentation Seasonal Menu Design 389

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

Marketing 226

Marketing SEO Front of House Website Management 226

Open for Business

OCTOBER 20, 2023

From budgeting and licensing to crafting the perfect menu, here’s everything you need to know about how to open a restaurant. Market research Before you even think about the menu or location, you need to understand the guests who will walk through your doors. Creating the menu Your menu is the restaurant’s calling card.

License 78

License Email Marketing Seasonal Menu Front of House 78

The Rail

MARCH 27, 2024

A thorough competitor analysis for restaurant businesses may include access to the following data: Operations Menu items and pricing Marketing methods Customer reviews In each area, data can help you to see what’s working for these other businesses that you can learn from. Customer preferences and trends change, and your menu should too.

Email Marketing 52

Email Marketing 2024 Point of Sale Seasonal Menu 52

Culinary Cues

MAY 19, 2021

I remember the aroma from a simmering veal or chicken stock – that lingering, tempting smell of roasted bones and caramelized mirepoix, the sweet aroma of candied garlic and onions browning as a coloring for the broth that would become soup, and sauce for various applications on the menu. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Seasonal Menu 415

Seasonal Menu Take-out Consumer Goods Food Order 415

Lavu

FEBRUARY 2, 2024

By laminating menus or placing them in reusable casings, you not only extend the life of the menu but also eliminate the constant need for paper replacements. How do POS Systems Reduce Food Waste in Your Restaurant? A POS system is not just about taking orders; it’s a powerful tool for efficient inventory management.

Waste 78

Waste Food Compost Audits 78

Ken Burgin

JUNE 13, 2023

ChatGPT, can revolutionise the way you manage your kitchen, from organising your recipes, scaling dishes and optimising food costs, to suggesting ingredient substitutions, planning menus, and enhancing staff productivity. Also, check How to Use ChatGPT to Create Training Material for Restaurant & Cafe Employees.

Management 68

Management Management Dietary Restrictions Seasonal Menu 68

7 Shifts

AUGUST 20, 2021

POS systems. Look at Your Menu. If you plan to accommodate for the wage increases by making adjustments to your menu, there are subtle ways to introduce new prices that won't rub diners the wrong way. Consider how you're writing prices in your menu. Menu Engineering. Standardize menu items. How do they help?

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

Culinary Cues

JULY 12, 2020

They are pointed to their table and reminded to wear their mask until fully seated, told that the menu is on line (no more physical menus here), and that the server will take their order shortly. Reheat the blanched vegetables in a separate pan, season, and dust with chopped parsley. PLAN BETTER – TRAIN HARDER.

Front of House 407

Front of House Back of House Dine-in Food Truck 407

Rocket Fuel

DECEMBER 9, 2022

Train, train, and train again on POS (Point of Sales) Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”. Instruct your shift managers and RGMs to utilize your POS system’s Training Mode whenever there is downtime.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Some of the tools you’ll need to build an accurate forecast are: Your previous year’s sales, which are especially important during seasonal changes and holidays. Train, train, and train again on POS (Point of Sales). Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Touch Bistro

AUGUST 11, 2021

To combat a rising restaurant hourly wage, many restaurateurs usually do one of two things: Raise menu prices across the board Fire staff. Plan price increases according to your POS sales data by analyzing: Which items sell best Your most popular menu modifiers Which items sell best during certain times of the day.

2021 98

2021 Restaurant Law 2022 Seasonal Menu 98

7 Shifts

SEPTEMBER 10, 2019

Clean Juice is the first and only USDA-certified organic Juice Bar franchise in the United States, serving a deliciously fresh menu of cold-pressed juices to protein smoothies, to avocado toast, and more. 7shifts helps ensure they can keep their locations efficient, profitable, and continue growing their business.

Franchise 272

Franchise Franchising Seasonal Menu Coaching 272

Culinary Cues

JANUARY 23, 2020

The planets are aligned – those orders clicking off the POS seem to suddenly move in slow motion. You taste, season, and taste and your flavor memory bank kicks into motion as adjustments are made to each pan making sure that the end result is a consistent product. PLAN BETTER – TRAIN HARDER. Have you been there?

Seasonal Menu 337

Seasonal Menu Communication Sports Events 337

7 Shifts

OCTOBER 2, 2019

If you’re new to the restaurant, let the staff help you get familiarized with the POS, the opening and closing procedures, or the restocking routine. Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. Finally, good communication can also come in the form of good training.

Management 285

Management Management Communication Back of House 285

BNG Point of Sale

OCTOBER 7, 2021

How the Best Point of Sale (POS) Systems for Restaurants Boost Sales and Profit. Quality restaurant and bar point of sale (POS) systems help boost restaurant business efficiency for any restaurant business type. This article explains what a POS system is and why you need it, regardless of your type of restaurant.

Point of Sale 52

Point of Sale 2021 POS Loyalty Program 52

Culinary Cues

OCTOBER 8, 2019

It is this cook who creates the stocks, fillets fish, portions meat, trims and cuts vegetables, builds the inventory of dressings and relishes, and handles the majority of foundational cooking that allows the line cook to finish and adjust when orders arrive off the POS. PLAN BETTER – TRAIN HARDER. The line cook is the finesse person.

Food Supply 192

Food Supply Presentation Inventory Seasonal Menu 192

Touch Bistro

AUGUST 11, 2021

You could end up facing the steep expense of losing – and subsequently hiring and training – new employees. To determine your restaurant’s prime cost, first add up your total COGS to find out how much you’re spending on the items and ingredients required to create the dishes and drinks on your menu. Check Your POS Labor Reports.

Front of House 98

Front of House Back of House POS Training 98

Clover - Restaurants

APRIL 25, 2024

Here are some top reasons you should have recipe cards for your restaurant: To maintain quality and consistency: Even the most seasoned chef needs a reference every now and then. To serve as training: Using detailed recipe cards help new hires avoid making errors and gain confidence more quickly.

Design 52

Design Loyalty Program Social Media Allergens 52

Lavu

DECEMBER 9, 2019

Restaurants that succeed in improving their food costs without immediately resorting to band-aid strategies like raising their menu prices or trying to work with less staff gain a tremendous competitive advantage. Make It Seasonal. Then, calculate what percentage of your menu price comes from food. Keep Track of Your Inventory.

Food 91

Food Point of Sale Seasonal Menu Waste 91

Restaurant365

DECEMBER 11, 2020

For instance, you may need to proactively adjust your labor to meet a seasonal drop in sales, or plan for the best time to spend cash on any needed maintenance or upgrades. Cost out your menu items and recipes. Promote your highest gross profit menu items. First, price every ingredient you purchase, using accurate supplier data.

2021 136

2021 Cash Management Management Management 136

BNG Point of Sale

AUGUST 25, 2021

1: Expand Your Service Capabilities with POS Software . Whether customers reference your menu on your website or through the help of an outside delivery service, online ordering has become a more common and more convenient way for customers to support local restaurants. . 3: Review and Optimize Your Menu . Curbside Pickup

Loyalty Program 52

Loyalty Program Social Media Point of Sale Customer Service 52

The Restaurant Times

MARCH 10, 2022

Menu & Pricing . Curating the menu is the job of the head chef, but the manager supervises the entire process to ensure that the restaurant won’t be running on any loss and gaining enough profits based on the items. The menu can also change seasonally to reflect the fresh produce or any change in the pricing strategy.

Management 52

Management Management Cash Management Employee Relations 52

Margin Edge

FEBRUARY 3, 2022

We know that as resourceful, resilient, battle-seasoned bad asses, many of you restaurateurs may find that there are a few things on this list you’re already doing. Keep your menu seasonal. Analyze your menu. Keep Your Menu Seasonal and Nose to Tail. Analyze Your Menu. 6 Ways to Reduce Food Costs.

2022 98

2022 Food Seasonal Menu Waste 98

Restaurant365

JUNE 17, 2020

The restaurant industry faces a lot of industry-specific regulations on payroll, with laws regulating hourly employee scheduling and tipped wage workers, as well as compliance with the Affordable Care Act regarding seasonal and variable hour employees. 25-30%: casual dining (depending on the menu and methods of service).

Tip Distribution 78

Tip Distribution Point of Sale Employee Relations Restaurant Law 78

MBB Hospitality

MARCH 30, 2020

Premade food affects your profit margins: a frozen pizza dough with packaged toppings will cost more than playing the prices on market availability for toppings that are in season and making your own dough out of basic ingredients. You can use fruits that are in season and take advantage of low prices. Inventory management.

Food 52

Food Seasonal Menu Inventory Waste 52

SpotOn

APRIL 2, 2024

Low-quality, inaccurate, or missing menu photos might seem like a low priority, but they can greatly impact the selection of guests who order online. Take stock of your tech stack  If you see costly fees, wasted time, and extended staff training, it might be time to reassess your tech stack. 💡 SpotOn members give a sh*t.

Online Ordering 40

Online Ordering Customer Experience Point of Sale Retail 40

Modern Restaurant Management

JUNE 2, 2021

We can now gather operational data in terms of what is sold–like we would with POS transactions–but also experiential data in terms of why they are sold. Or, once a menu item is being reviewed, in that micro-moment the up-sell items can be presented as a "goes well with" item.

Back of House 197

Back of House Customer Experience Front of House Customer Service 197

Touch Bistro

JULY 26, 2021

Make your Labor Day plans early so that you have enough time to perfect your menu and plan your marketing promotions. This is how we recommend preparing your restaurant for Labor Day: Menu Changes. You know that making changes to a menu is more complicated than it seems. Not sure what to serve? Labor Day Staff ing.

Specials 99

Specials 2021 Seasonal Menu Email Marketing 99

Restaurant365

NOVEMBER 12, 2019

Every customer who orders from your restaurant takes a look at your menu, making it one of the most important pieces of your restaurant marketing. With this visibility, restaurant menu engineering provides a huge opportunity to grow your profits and ensure a great customer experience. Getting started with menu engineering.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101