Hot Schedules

JANUARY 14, 2020

A slow, boring shift means employees receive lower tips and have less to do. These employees are then checked out or distracted on the job. Managers divide the sales revenue forecast by this number to determine how many employees they can put on the schedule. The time spent by a given employee differs for each scenario.

Employee Relations 78

Employee Relations Download White Paper Allergens 78

Touch Bistro

MARCH 25, 2021

A new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process. What Is Restaurant Employee Onboarding? Get Your Employee Handbook Template.

Hiring 52

Hiring Employee Relations FOH BOH 52

Hot Schedules

MARCH 26, 2019

See how improving your employee experience will boost the guest experience, too. Engaging your employees will encourage them to stay. Engaging your employees will encourage them to stay. Disengaged vs. Engaged Employees. As you may imagine, disengaged employees deliver mediocre or negative customer experiences.

Employee Relations 60

Employee Relations Front of House Allergens Back of House 60

Black Box Intelligence

DECEMBER 10, 2021

Technology in restaurants can be a game-changer for the customer experience, employee workflows and the bottom line. It’s more sanitary than handling a paper-based menu, reduces printing costs and saves employees’ time cleaning between table turns. Air purification technology in restaurants can help ease guest and employee concerns.

Technology 52

Technology Online Ordering Employee Relations Point of Sale 52

The Restaurant Times

MARCH 10, 2023

Continue reading as we talk more about front-of-house employees in a restaurant, their importance, functions, the different FOH positions, and tips on managing and optimizing FOH operations. They are in charge of scheduling, handling customer complaints, and interviewing and hiring new employees. How to Optimize Front of House (FOH)?

Front of House 52

Front of House FOH Back of House Online Ordering 52

Apicbase

AUGUST 19, 2022

Without a long-term approach, hotels – and large-scale food service companies – run into all sorts of problems down the line, leading to: costly software patch-ups, difficulties with staff training, low adoption by employees, and underwhelming ROI. It’s a frustration not only felt by guests. A New Technology Strategy For Hospitality.

Hotels 52

Hotels Technology Hospitality Back of House 52

Modern Restaurant Management

NOVEMBER 2, 2023

Having written over 300 articles for national trade magazines, I am often asked about industry-related topics. Training and education are imperative. This can lead to cross-contamination and foodborne illness as well as cross-contact and a food allergen issue. Another mistake I see is the improper storage and handling of food.

Kitchen Safety 474

Kitchen Safety Food Safety Allergens Employee Relations 474

Modern Restaurant Management

JUNE 6, 2023

Make sure your employees understand when to wash their hands as well as appropriate times to use (and change) gloves. This may occur when raw meat touches another ingredient, or when a potential allergen touches another area of the kitchen. Train your staff. Training should be targeted and practical, rather than generic.

Food Safety 444

Food Safety Management Management Kitchen Safety 444

The Rail

OCTOBER 7, 2022

This scale of operation only seems to be on the rise, with the projected number of restaurant employees expected to grow to 17.2 Regardless, any issue stemming from a food handler’s lack of training could end in extreme monetary losses for a restaurant. The Importance of Food Safety Training. Training Material.

Food Safety 219

Food Safety Training Kitchen Safety Food 219

Clover - Restaurants

MAY 3, 2024

Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

OCTOBER 15, 2019

Arguably, the two biggest headwinds faced by restaurants today are declining traffic and keeping restaurants staffed with enough qualified employees. Turnover for hourly, non-management employees increased again during August and remains at historically high levels according to People Report. Staffing woes are expected to continue.

2019 211

2019 Point of Sale Small Business Consumer Goods 211