Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. This has resulted in under-ordering (and dissatisfied customers) or over-ordering (and increased waste). Conclusion.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. PLAN BETTER – TRAIN HARDER. And, the chef must play an active role in assisting, and sometimes driving marketing initiatives. [] A Negotiator.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? This was the first time that anyone actually referred to the kitchen as a great place to learn, grow, and get a foothold on a career. PLAN BETTER – TRAIN HARDER. Be Something Special – Be a Cook. CAFÉ Talks Podcast.

Back of House 473

Back of House Reference Presentation Mobile Ordering 473

Harbor Touch

MARCH 18, 2025

Hire the Right People and Train Them Well Finding top talent is like casting a winning team. Check references carefully and run quick trials. Training locks in that potential. The National Restaurant Association found well-trained staff stay 30% longer. Training builds a stronger team. Staff Management 1.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. Restaurant waste nips away at profitability – why? PLAN BETTER – TRAIN HARDER. There are fewer, and fewer individuals interested in a kitchen career and when we find employees to fill positions, they never seem to stay very long. . Why is this the case? CAFÉ Talks Podcast.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

APRIL 8, 2020

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. PLAN BETTER – TRAIN HARDER. The system depends on you to act in this manner every day. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] ORGANIZATION. Restaurant Consulting.

Communication 474

Communication Food Supply Customer Service Small Business 474

Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. PLAN BETTER – TRAIN HARDER. Stock is as much symbolic as it is functional. Learn by doing. Harvest America Ventures, LLC. www.harvestamericacues.com – BLOG.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

Lavu

NOVEMBER 30, 2024

Steps to calculate costs : Determine unit costs, account for waste, and break down menu item costs. Improve profits : Analyze cost data to refine menu design, negotiate better supplier deals, and reduce waste. This setup allows you to compare theoretical costs with actual expenses, making it easier to spot waste or inefficiencies [2].

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. After all, when food is wasted at a restaurant, money and profits are, too.

Waste 110

Waste Food Front of House Compost 110

7 Shifts

AUGUST 7, 2024

This is commonly referred to as a percentage. Train Employees to be Mindful of Food Costs Employees should care as much about food costs as you do. They should understand that pouring out more flour than they need or cutting off too much meat means money wasted. Include the cost of each item and how much of it went to waste.

Food 370

Food Seasonal Menu Inventory Pricing 370

Lavu

APRIL 17, 2025

Real-time inventory tracking helps restaurants save money by cutting food waste, improving stock management, and streamlining operations. Heres what it does: Reduces Waste : Tracks expiration dates and prioritizes older stock (FIFO method). Start using real-time tracking to save time, reduce waste, and improve profitability.

Inventory 78

Inventory Food Waste Mobile Ordering 78

Culinary Cues

SEPTEMBER 27, 2023

STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning.

Employee Relations 449

Employee Relations Training Fine Dining Communication 449

Culinary Cues

AUGUST 14, 2024

I can’t remember the last time I opened this book and used it as a reference, but it is the title that drives me to keep it prominently displayed. Why is this so? The title represents my feeling about the craft that I have spent more than five decades engaged in. We need to encourage the positive to drown out the naysayers.

Uniforms 401

Uniforms Book Article Café 401

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Modern Restaurant Management

MAY 11, 2022

Some are even referring to it as liquid gold, which sounds nice, but for restaurants, that means an increased prevalence of theft. Train your staff to regularly skim cooking oil. In fact, has gone up close to 70 percent since January of 2020. Even after your restaurant fryer oil is spent, it still has value.

Employee Relations 432

Employee Relations Pricing Food Order 2022 432

7 Shifts

SEPTEMBER 19, 2019

7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu.

Management 284

Management Management 2019 Employee Relations 284

ChowNow

JULY 17, 2024

Objectives Organizational structure Standard operating procedures (SOPs) Inventory management Staffing and Training Technology and Equipment Quality Control and Continuous Improvement Define Your Objectives Start by clearly defining the objectives of your restaurant operations plan. What do you aim to achieve?

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Lavu

MAY 5, 2025

Track inventory in real time : Avoid waste and shortages with automated stock updates. Simplify training : User-friendly design means staff learn quickly, with 24/7 support. Overstocking leads to waste, understocking causes last-minute orders, and inaccurate counts can result in lost sales and increased labor costs.

POS 78

POS Operations Mobile Ordering Cash Management 78

7 Shifts

AUGUST 2, 2024

Below are some key restaurant metrics you should be tracking for your restaurant: Cost of goods sold (COGS) The cost of goods sold refers to the amount it costs to produce an item on your menu. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). References: [link].

Catering 248

Catering Point of Sale Delivery Customer Service 248

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. Cross-Training Employees. What is a rotating shift? Use a Rotating Schedule Template to Get Organized [Free Download].

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

Perfect Daily Grind

JUNE 1, 2025

They help reduce waste, improve repeatability, and allow you to confidently deliver quality, even when raw material costs are at their highest,” he adds. “In This means you retain more usable volume from every bag and reduce the amount of coffee that would otherwise go to waste,” he adds. “At

Point of Sale 78

Point of Sale Pricing Equipment Café 78

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. Training new employees and helping them to perform their jobs successfully is a top priority now.

Mobile Ordering 148

Mobile Ordering Point of Sale Online Ordering Cash Management 148

7 Shifts

SEPTEMBER 10, 2021

Indeed, according to mission statement expert and Entrepreneur contributor Tim Berry, 90% of mission statements in business plans fit this description and are, in his words “wastes of time, paper or digital space.”. Empowerment,” “encouraging diversity” and “training” are among the many initiatives that most restaurants claim to care about.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Cheetah

JULY 1, 2021

Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training. JIT also guarantees you get 100% usable product, which translates to zero waste.

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148

Cheetah

JULY 1, 2021

Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training. JIT also guarantees you get 100% usable product, which translates to zero waste.

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. 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. ” Presto's New Vision.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Lavu

NOVEMBER 17, 2023

This process, often referred to as determining the “profit margin by subtracting,” includes factoring in the cost of ingredients, labor costs, overhead expenses, and other operational expenses. This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed.

Fast Casual 138

Fast Casual Food Truck Fine Dining Loyalty Program 138

Modern Restaurant Management

AUGUST 19, 2020

Ghost kitchens, also referred to as dark or virtual kitchens, are professional kitchen facilities set up to support delivery or carryout meals only, offering restaurant operators an opportunity to start an additional revenue stream. They both went through a management training program. Peter’s two sons, Pete, Jr.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. Here are two methods to extend shelf life and minimize waste: Organize, Sort, and Implement “First In, First Out” (FIFO). As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

EATER

SEPTEMBER 11, 2024

Her lack of formal culinary training was a source of insecurity until she realized that “I went through the same crash course that other untrained cooks go through — I just had the opportunity of doing it publicly,” she says. In general, she says, “I think I fall on the sword for myself way more than I do [for] my audience.”

Food 300

Food Social Media Point of Sale Book 300

Restaurant365

MAY 20, 2020

Along with these items, referred to as “stars,” determine and include the top two or three most popular kids’ menu items. The four main factors that would lead to variances between actual and theoretical food costs are waste, errors, portioning, and theft. Enhance and Strengthen Managerial Roles.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. Train your store-level managers. First, focus on transparency.

Compost 88

Compost Food Waste Front of House 88

EATER

DECEMBER 15, 2021

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s. Le Garde Champêtre (Aube).

Back of House 290

Back of House Tourism Hotels Vineyard 290