Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. The only time when pay is strictly related to the job title is when you only give back what is expected.

Workshop 393

Workshop Article Take-out Uniforms 393

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit. Don’t let them down.

Kitchen Safety 356

Kitchen Safety Back of House Front of House Food Safety 356

7 Shifts

NOVEMBER 19, 2019

However, restaurant owners and leaders can take clear, actionable steps towards understanding and managing their labor cost percentage without taking a toll on employee productivity, customer satisfaction, or their bottom lines. Benefits (Health Care, Employee Discounts, etc.). What is Restaurant Labor Cost Percentage? Payroll Taxes.

Management 253

Management Management Employee Relations Restaurant Law 253

Culinary Cues

JULY 23, 2020

Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them. www.harvestamericacues.com BLOG. Yet, the best chefs ask: “Where does this approach get me?”

Leadership 434

Leadership Definition Employee Relations Training 434

Culinary Cues

SEPTEMBER 27, 2023

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. Just like athletes – cooks need conditioning. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 416

Employee Relations Training Fine Dining Communication 416

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

Waste 98

Waste License Loyalty Program Website Management 98

Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 98

Waste Food Inventory POS 98

Hot Schedules

FEBRUARY 23, 2022

Employee Turnover is at an All-Time High: 5 Emerging Benefits Trends You Need to Know. The past year has seen employee turnover reach an all-time high , and you’ve likely experienced it at your own business. Employee turnover greatly hampers throughput and cuts into available revenues. b3lineicon|b3icon-24hours|? Bulk Benefits.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

The Restaurant Group

FEBRUARY 14, 2025

High CoGS can eat into profits, so it’s important to manage inventory and control waste effectively. Labor Cost Percentage What Labor Cost Percentage Indicates Labor cost percentage shows the portion of your revenue spent on employee wages, benefits, and taxes. Cross-train employees to handle multiple roles.

Point of Sale 78

Point of Sale Loyalty Program Customer Service Inventory 78

Culinary Cues

NOVEMBER 16, 2019

Rent is funny – it doesn’t care that you had a slow month, it is oblivious to your equipment breakdowns, and need to raise the pay scale for employees – rent needs to be paid on time or the landlord will pull the plug. [] BE A PENNY PINCHER. It was Richard Branson of Virgin Brands who said that happy employees make happy guests.

Training 264

Training Employee Relations Customer Service Customer Experience 264

Hot Schedules

JULY 26, 2021

Managers need to understand which employees have scheduled overtime as well as the extra associated costs for each day and week. Managers need to review actual employee hours plus how much is scheduled, then the date and time that the overtime could potentially start. Understaffing can lead to employee burnout. Alarm Bell.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Restaurant365

NOVEMBER 18, 2021

From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Tracking labor and payroll data for restaurant employees.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Hot Schedules

MAY 21, 2020

Dan stated, “We have been in constant contact with all of our employees, checking in on them multiple times a week to see how their unemployment benefits are working out, if they have another job, and if they have the desire to come back. Related Posts. Reopening Lessons from Two Independent Restaurateurs. This is How You Gift a Plate.

Back of House 148

Back of House Employee Relations FOH BOH 148

Hot Schedules

AUGUST 10, 2021

While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff. When training or license expiration nears, remind and incentivize employees to get recertified.

Food Safety 148

Food Safety Certification Food Employee Relations 148

Hot Schedules

AUGUST 25, 2021

When these situations are preventable with modern technology, the unrecognized profits should be looked at as waste. Service & Experience: Employee Engagement, Employee Productivity, Customer Satisfaction. Related Posts. Meaningful Metrics: Empower Restaurant Managers with the Right Data to Drive Smart Decisions.

Management 138

Management Management Food Safety Leadership 138

Modern Restaurant Management

AUGUST 16, 2021

Restaurant labor costs are rising as the industry attempts to lure back employees who were laid off or voluntarily left the workforce during the pandemic. Food service and drinking places had 12 million employees in February 2020, but the number employed in the industry declined nearly 50 percent to 6.4 percent, compared with 3.1

2021 450

2021 Guest Recovery 2019 Point of Sale 450

Restaurant365

MAY 26, 2020

Your labor cost includes labor expenses such as wages for both salaried and hourly employees, payroll taxes, health or workers compensation insurance, and any benefits you offer. Employee Wages + Taxes + Benefits + Insurance = Total Labor Cost. However, this effort is wasted if you don’t also focus on your prime cost.

Point of Sale 148

Point of Sale Employee Relations Inventory Insurance 148

ChowNow

AUGUST 19, 2024

There are multiple sources for inflow and outflow, including: Cash Inflow: Sales Revenue Catering Services Business Loans Cash Outflow: Employee Payroll Inventory Costs Rent & Utilities Your total cash flow is the inflow minus the outflow: Total Cash Flow = Cash Inflow – Cash Outflow Obviously, you want to make more money than you spend.

Cash Management 195

Cash Management Management Management Inventory 195

Restaurant365

JULY 24, 2020

The focus of this blog post is to help existing restaurants launch their own ghost kitchens. Choosing between in-house delivery, third-party delivery apps or a combination requires an understanding of related costs. Many employees do not feel safe coming back to their restaurant jobs because they don’t feel safe.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Hot Schedules

JULY 8, 2021

When inventory is tracked manually, patterns of waste — or theft — can fly under the radar. Increased food waste. When mistakes and wasted time pile up, it’s a recipe for unhappy operators and increased turnover. Related Posts. The Problems with Managing Inventory in Spreadsheets. Spreadsheets Breed Inaccuracy.

Inventory 127

Inventory Management Management Food Supply 127

Restaurant365

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Labor costs (employee wages, payroll taxes, employee benefits, etc.). How your restaurant inventory relates to net profit.

Inventory 147

Inventory Management Management Employee Relations 147

Hot Schedules

MAY 10, 2021

Employee referrals are actually the best source of seasonal hiring (and frankly, hiring in general). The ability to pick up a shift with the press of a button empowers you and your team to quickly make decisions in an environment where there simply is no time to waste. Employee Communication. Related Posts. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Chances are, it's balancing the scheduling requests of dozens of employees each week. Check employee schedules to ensure plans match reality.

Management 195

Management Management Kitchen Safety Front of House 195

Hot Schedules

SEPTEMBER 3, 2021

In this blog, we’ll explore some tasks that threaten to drag managers down and some service industry back office solutions to help them sail the ship in the right direction. Each year, US restaurants waste 22–33 billion pounds of food, representing losses of 4-10 percent of all purchased food across the industry. How to Stay Afloat.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Hot Schedules

JANUARY 12, 2022

From time and attendance advancements tracking the employee from clock-in to punch-out to POS analytics feeding corporate monthly location performance trends, there’s no doubt innovation will give restaurant groups insights and efficiency undreamed of just a decade ago – but how do IT teams go about orchestrating a great reinvention?

Back of House 147

Back of House Employee Relations Government POS 147

Restaurant365

DECEMBER 11, 2020

This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Once the menu items in your Point of Sale (POS) system are mapped to recipe costing, you are set to evaluate your food costs and food waste, explored in the next section. With additional tools like a food.

2021 136

2021 Cash Management Management Management 136

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

Hot Schedules

MARCH 20, 2020

For some restaurants, packaging excess inventory into “meal kit” boxes can help generate some extra revenue, provide relief to guests stuck at home in self-isolation, and keep food from going to waste. Some restaurants are also using proceeds from gift cards to create a relief fund for their employees. Related Posts.

Social Media 141

Social Media Cash Management Employee Relations Delivery 141

Hot Schedules

SEPTEMBER 8, 2021

This can lead to inefficient operations, sacrificed offerings, and dangerous employee burnout. If employees are improperly trained and expected to take on more responsibilities than normal, you can expect burnout and increased turnover. Related Posts. Mobility Equals Flexible Ops: Hotel Purchasing & Inventory from Anywhere.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Hot Schedules

NOVEMBER 22, 2019

It makes for a delicious success: happier employees, fewer headaches for managers, and a healthier bottom line. Sprinkle of employee availability. Employee Availability. This is a case where engaging your employees will not mean too many cooks in the kitchen. Recipe for the Perfect Schedule. Dash of manager knowledge.

Employee Relations 117

Employee Relations Point of Sale Management Management 117

Restaurant365

JANUARY 4, 2022

Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste. The more frequently you count inventory, the better it can inform your ordering and other food-related decisions to help counter rising food prices. As a restaurant operator, you are trying to avoid wasted inventory at all costs.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

FEBRUARY 22, 2022

There’s sales and customer data, labor performance data, and even data telling you how much food you waste. Accurate restaurant inventory management is the key to reducing food waste, and inventory is informed by your restaurant data. You must also count your inventory by hand, accounting for what is lost in spoilage or waste.

Point of Sale 147

Point of Sale POS Inventory Seasonal Menu 147

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. The better and more streamlined your inventory control , the less food waste in your kitchen and the more money added to your bottom line.

Inventory 103

Inventory Management Management Waste 103

Restaurant365

JANUARY 28, 2020

It may take a minimum of three employees to run a small restaurant, regardless of sales. But labor becomes more efficient as it increases, so while an increase of $70 in sales per hour may mean you need to add a fourth employee, you may not need to add a fifth employee until you have an additional $100 in sales per hour.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. Now of course we know we don’t live in a perfect world since there are mistakes and waste. That means they only train on the front end when a new employee is hired. Give them a workbook, have them shadow a fellow employee for a few days, and perhaps take a test. How sad is that? Find a mentor.

Coaching 337

Coaching Training Social Media Take-out 337

Hot Schedules

DECEMBER 6, 2019

This will generate less waste, more profit, and happier employees and guests. That way, managers can see exactly how many employees they need in each area to meet that demand. It also takes into account exactly how much time employees need to deliver each activity. Related Posts. How accurate is your forecast?

White Paper 109

White Paper Inventory Employee Relations Download 109

Hot Schedules

MARCH 26, 2020

To help minimize spend, avoiding waste is more critical than ever. How can you help recoup some of your costs, while minimizing food waste? Give to your employees. Many employees are losing their livelihood. Consolidating F&B related costs through a back office solution can help keep it straight. Related Posts.

Inventory 97

Inventory Management Management Social Media 97