Lavu

MAY 2, 2025

Key Features to Look For : Allergen tagging, menu customization, real-time updates, and integration with kitchen systems. Steps to Implement : Input accurate allergen data, train staff, and regularly audit for compliance. Daily Use : Digital menus, QR codes, and automated alerts make sharing allergen info seamless.

Allergens 78

Allergens POS Management Management 78

Restaurant Engine

JUNE 14, 2025

Take a look at your menu, your interior design, or even your brand messaging. Menu design: Matches the new visual direction. Other visuals: Pay attention to your signage and uniforms, too. Use the menu as a storytelling tool to highlight new dishes. Use the menu as a storytelling tool to highlight new dishes.

Social Media 59

Social Media Email Marketing Website Management Uniforms 59

Culinary Cues

APRIL 30, 2023

There could be injuries in the first few games that sideline a player for the season, there may not be chemistry with the rest of the team, maybe ego will get in the way, or it could simply be a case of scouting misjudgment. Who knows how successful that multi-million dollar running back, or defensive lineman may turn out to be.

Employee Relations 505

Employee Relations Sports Pricing Hiring 505

Culinary Cues

MAY 16, 2022

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique. PLAN BETTER – TRAIN HARDER.

Café 441

Café Front of House Point of Sale Back of House 441

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. Technology aids this evolution in every way possible including: ordering kiosks, quick training apps, AI powered drive throughs and computers or robots cooking the food.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Production of PPE through Aramark’s uniforms division and procurement of PPE. ” Menu Anywhere. Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

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

Modern Restaurant Management

OCTOBER 16, 2019

With multiple restaurants in a shared space, DoorDash will empower these merchants to offer their customers new menu offerings and pairings unique to the DoorDash Kitchens’ restaurants. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

MAY 23, 2024

We’ve studied what makes the 20% of restaurateurs successful and categorized them into essential categories, including optimizing your menu, providing unforgettable experiences, hosting events, and improving takeout. When done right, menu engineering can grow your sales by as much as 15% ! This is according to a study by Toast.

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195

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 Employee Relations 221

Modern Restaurant Management

JUNE 28, 2024

“Our data indicates that QSR burger chains have generally been the hardest hit by the California increase in minimum wage and subsequent increase in menu prices,” writes Hottovy. The chain benefits from a combination of high perceived value through its “3 for Me” menu and service strength through employee retention.

2024 294

2024 Mobile Ordering White Paper Food Order 294

Restaurant Engine

DECEMBER 9, 2020

Can you afford to invest in additional uniforms or aprons for your servers? You’ll want a specific catering menu, a way to generate bills, contracts, and policies and procedures in place including deposits and cancellation policies. It is especially helpful during your slow periods or off season. Keep the menu simple.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Culinary Digital

MARCH 20, 2024

A streamlined menu is the cornerstone of efficiency in the onboarding process within a food service establishment. By paring down the variety of dishes and ingredients, a streamlined menu facilitates a more focused and straightforward training regimen, expediting the journey to proficiency for fresh recruits.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

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 oversees kitchen operations, menu development, customer service, and finances. Menu planning Menu planning is a critical aspect of food and beverage management.

Beverage 52

Beverage Operations Management Management 52

Lavu

NOVEMBER 27, 2024

Sales Data & Reporting : Use real-time analytics to optimize menu pricing, staffing, and promotions. These insights also help pinpoint which menu items drive up food costs and where adjustments can be made. The system’s tools also highlight trends that can help refine everything from menu design to service operations.

POS 78

POS Loyalty Program Online Ordering Point of Sale 78

Apicbase

NOVEMBER 16, 2023

Utilising tech for better decision-making in menu development and marketing strategies. Heavenly Desserts: Global Expansion Every store offers a unique ambience, yet the quality of the menu is consistently high. Each Heavenly Dessert restaurant offers a unique ambience, but the quality of the menu is uniformly high.

Franchising 52

Franchising Franchise 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

Utilising tech for better decision-making in menu development and marketing strategies. Heavenly Desserts: Global Expansion Every store offers a unique ambience, yet the quality of the menu is consistently high. Each Heavenly Dessert restaurant offers a unique ambience, but the quality of the menu is uniformly high.

Franchising 52

Franchising Franchise 2008 Mobile Ordering 52

Sling

OCTOBER 1, 2023

You’ll gain valuable experience in such foundational business practices as: Marketing Food prep Payroll Menu development Scheduling Suppliers Employee development Networking Customer service The lessons you learn can be directly applied to the catering business you start. Hire and train. How will you handle seasonal unemployment ?

Catering 78

Catering License Transportation Advertising 78

Apicbase

JUNE 11, 2024

Outsource Secondary Menu Items If you’re following the same strategy as most large operation managers, your focus is on “big money” items, i.e., high-cost and high-demand items like meats, dairy, and produce. For large foodservice operations, make sure to train all team members regularly on product receiving and storage.

Supplies 52

Supplies Management Management Food Supply 52

Modern Restaurant Management

JULY 27, 2020

In mid-to-late March , Yelp reported a swift and uniform drop in consumer activity across the nation. With cuisines ranging from Mexican and Italian to Asian Fusion and Classic American, the designed-for-delivery, easy-to-prepare menus include items such as burgers, fried chicken, rice bowls, gourmet salads and more. “Because V?mos

Franchising 443

Franchising Franchise Mobile Ordering Kitchen Safety 443

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. Creating a Safer Environment.

Tip Distribution 426

Tip Distribution Healthcare Hospitality Food Supply 426

EATER

JUNE 9, 2020

The point is, despite the near-universal tragedy caused by the novel coronavirus, the look and feel of our experiences today is anything but uniform, and depends greatly on the place we call home. Moscow’s Delicatessen restaurant and bar also provides meals to doctors, and today’s menu includes tomato soup and okonomiyaki.

Government 326

Government White Paper Fine Dining Bar 326

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

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 474

Seasonal Menu 2005 Hotels Customer Service 474

EATER

OCTOBER 19, 2023

I’ve trained myself to think, Salt and fat and sugar make really tasty pastry … and really, pastry is just a combination of those things and sometimes flour,” Hrycko says. You might begin to see some uniformity. There are so many restaurants that could benefit from having a plant-based dish or two or three on their menu.

Email Marketing 339

Email Marketing Seasonal Menu 2011 Book 339

Culinary Cues

AUGUST 17, 2021

Summer heat is winding down, the colors of autumn are beginning to highlight trees and plants, and gardens are presenting kitchens with some of the most dynamic fruits and vegetables to grace restaurant menus. A tomato was round and somewhat red, off the vine, uniform, often mealy and typically tasteless. PLAN BETTER – TRAIN HARDER.

Uniforms 474

Uniforms Seasonal Menu Entertainment Café 474

Culinary Cues

JANUARY 19, 2022

How the mise en place is prepared in advance, uniformity of vegetable cuts, clarification of butter, sauce preparations, and where each ingredient should be stored according to the station map. As we get older and more seasoned in our role as cook to chef, our capacity matures and grows in different ways. FOOD FOR THOUGHT.

Point of Sale 466

Point of Sale Book Seasonal Menu Uniforms 466

Foodable

SEPTEMBER 23, 2021

Chef Mouzakes talks about his extensive professional training starting at vocational school in tenth grade and then he headed to Johnson and Wales University. He talks about menu development, ARLO being innovative, and changing the menu every season. Blend mixture, strain and season.

Fine Dining 78

Fine Dining Seasonal Menu Uniforms Sustainability 78