Cash Management Seating Training 
Culinary Cues
AUGUST 22, 2022
There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights.
EATER
APRIL 11, 2025
What if youre seated next to someone who sucks? But no, the worst part is that I was seated next to him. Its a minefield out there, and for diners looking to spend ever-dwindling cash on a meal where they cant even guarantee theyll like their dining companions, a communal table presents an extra calculation.
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Modern Restaurant Management
NOVEMBER 24, 2020
With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Managing cash flow can be difficult for seasonal businesses.
Culinary Cues
MARCH 26, 2022
Every business requires controls in pricing, consistency, quality, and cash handling. All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Tensions are high.”
Modern Restaurant Management
MARCH 10, 2020
Cash is dirty; and 4) we will soon launch bundled food delivery, acting as a marketplace for cloud kitchen delivery. We are taking other precautions and provide a sanitary training session for our tenants and clear communication with our tenants via our digital property management system (PMS). Cash is dirty.
Embrace the Suck
APRIL 26, 2020
By knowing the GCA today, you can train your team to increase sales and thus have an impact on the lagging KPI of sales for that day. To get you started down the KPI Mastery path, let’s start with the basic metrics: Cash Flow. Cash flow is simply the amount of money going in and out of the restaurant. Cost of Goods Sold.
Culinary Cues
MAY 13, 2023
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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