Remove Cash Management Remove Hiring Remove Leadership
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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

Restaurants had difficulty hiring and retaining staff, which led to more interest in automating processes. This surge in off-premise orders forced restaurants to optimize their operational workflows, from kitchen management and packaging to delivery logistics. We were a sourcing and hiring platform for restaurants.

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How Interpersonal Engagement Fuels Modern Restaurant Success

Modern Restaurant Management

Restaurant operators have long grappled with the question, "Should I hire for soft or hard skills?" If I had to choose between hiring someone for their technical knowledge or interpersonal skills, I would choose the latter every single time. " and for good reason. Spoiler alert: It’s not hard skills.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

That led to an employee shortage, especially for high-quality and experienced management positions. People appreciate contactless service and it has become the new norm to order differently than at the front counter of a restaurant with an employee at a cash register. Technology has become a solution in staffing as well. .

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Growing a Restaurant Strategically – The Keys Are Alignment, Timing and Control

Modern Restaurant Management

Small pilots expose weaknesses, risks and required iterations so leadership can determine if initial plans need adjustment, delay or abandonment. Capital infusions fund additional equipment purchases, hire staff quickly or secure upgraded real estate locations.

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WHAT RESTAURANT OWNERS GET WRONG

Culinary Cues

The following provides some “food for thought”, maybe even a “look in the mirror” checklist for those who are drifting away from those initial goals. [] THINKING THEY CAN MANAGE THROUGH OTHERS. Ignore them and they will find someone else to pay attention. [] CONFUSING LEADERSHIP AND MANAGEMENT.

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THE BEST PATH TO CHEFDOM

Culinary Cues

Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function. As long as the checkbook has a credit balance they are in good shape (until predictable sales slump and cash flow turns the corner).

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How to Write a Restaurant Business Plan [with Sample]

7 Shifts

The management team. This unique approach puts our employees first because we believe that attracting, hiring, and nurturing the right people is what sets our businesses apart. Management team. Here are examples of each: Strengths : Combined 30+ years of restaurant experience from the leadership team. Manager Log Books.