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

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. Module 4: Recruitment and Onboarding. These frontline employees operate 14.8

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Modern Restaurant Management

FEBRUARY 18, 2020

Third, the onslaught of opioid, vaping, and alcohol combinations have forced the restaurant industry to begin hiring completely different generations of rock star employees, in both the front and back of the house. Improve employee performance. Reduce theft. Such automation can also help with minimizing bacteria spread and recalls.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

SEPTEMBER 15, 2020

The study also found that 8 million employees were laid off or furloughed during the height of the pandemic. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. Lewis, President, RPL Consulting, LLC (Events Marketing, Public, Community Relations Firm).

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

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

Modern Restaurant Management

AUGUST 28, 2020

Mentors on the platform harbor vast expertise on a variety of culinary related topics, bringing a range of perspectives and backgrounds to chefs around the country in need of support and advice. On average, BYOM™ has reduced printing costs by 80-90 percent while dramatically reducing waste. Plamondon, Sr. Dies at 88.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

AUGUST 2, 2024

Looking at potential top challenges for the rest of the year, 38 percent identified sales as the top concern, 24 percent said recruiting and retaining staff, 18 percent said labor costs, and 16 percent said food costs. More than 55 percent of respondents said employees spend one to two hours a week training.

Influencer 251

Influencer Pricing 2024 Social Media 251

Modern Restaurant Management

FEBRUARY 10, 2020

The organization’s registered dietitians, nurses and medical doctors deliver lunch-and-learns and employee wellness programs in hospitals to provide the education on the evidence behind plant-based nutrition. PCRM also helps hospitals with implementation of new plant-based menu items. Brian Miller.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

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 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. b3lineicon|b3icon-medal|? Join the Webinar.

Hotels 147

Hotels Inventory Guest Recovery Leadership 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. Recruiting for the Long Haul.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Restaurant365

JULY 24, 2020

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. That may alleviate the fears for many of your potential employees.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

EATER

JULY 6, 2022

Former apprentices and employees say they faced working conditions they considered unsafe, while numerous former livestock employees describe what they view as unnecessary animal suffering within Stone Barns’ holistic land management system. The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003.

Agriculture 246

Agriculture Leadership Employee Relations 2018 246

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Additionally, starting January 1, 2020, all nationwide company employees can become eligible to receive at least 24 hours of paid sick time per calendar year.

Franchise 340

Franchise Franchising 2020 Leadership 340

Restaurant365

DECEMBER 17, 2019

Recurring restaurant costs would include costs like lease or mortgage payments, employee salaries, food and beverage costs, utilities, insurance and permits. In addition, prioritizing training and retaining employees will not only save you money on recruiting costs, it will also help ensure better customer service. Labor Costs.

Point of Sale 120

Point of Sale License Insurance Employee Relations 120

Restaurant365

SEPTEMBER 16, 2021

Your individual hiring decisions define your company culture over the long term, impacting both the customer experience and employee retention. Despite the challenges, you need to hire and retain amazing restaurant employees, right now and in the future. Staffing your restaurant with a great team is critical to success.

Hiring 78

Hiring Loyalty Program Employee Relations Recruiting 78

Sling

MARCH 15, 2024

Your business is anything but static, and managing employees when your company is changing and growing can be tricky. Workforce forecasting is simply a tool to help businesses assess and align their employees with the company’s strategic goals. Then we’ll walk you through how to implement your own workforce forecasting plan.

Management 78

Management Management Employee Relations Recruiting 78

The Restaurant Times

MARCH 13, 2023

Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. However, here are some of the top positions in the back-of-house that you’ll need to recruit for: Kitchen Manager: Ensures other BoH staff carry out their responsibilities and follow protocols.

Back of House 52

Back of House BOH Front of House FOH 52

Apicbase

FEBRUARY 29, 2024

It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 Touchbistro , 2024) Another factor, perhaps less alarming, but constantly present regardless of macroeconomic challenges, is employee theft , which accounts for 4% of annual revenue loss in the restaurant industry.

2024 52

2024 Operations Loyalty Program 2023 52

Apicbase

JUNE 16, 2023

How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance. There are several vendor management metrics, but an important one is related to timely deliveries.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

APRIL 20, 2022

Verify that both customers and employees understand your brand concept. Your concession owners are not your employees. For restaurants and virtual brands, those relate primarily to brand consistency. Therefore, your ability to support, guide and train them is strongly related to their (and hence your) success.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 14, 2020

A team of 18 FIU students aid in recruiting year-round through outreach, interviews, and on-site volunteer management, working closely with Festival event managers on event staffing details. " Workplace related burns happen more often than most people realize and can be devastating for a business.

Back of House 329

Back of House Hotels Design Events 329

Go Hire- Restaurants

MAY 1, 2024

13 Creative Recruitment Ideas to Attract Talent Recruiting in today's environment can be challenging. So, we reached out to business leaders and recruiters and compiled a list of the top creative recruiting ideas they're using to successfully hire today. How do you recruit creatively? And is it mobile-friendly?

Recruiting 52

Recruiting Workshop Seminar Employee Relations 52

Go Hire- Restaurants

MAY 2, 2024

We reached out to business leaders and recruiters and compiled a list of the top creative recruiting ideas they’re using to successfully hire today. We reached out to business leaders and recruiters and compiled a list of the top creative recruiting ideas they’re using to successfully hire today.

Recruiting 52

Recruiting Workshop Seminar Employee Relations 52

EATER

MAY 20, 2020

The guide also includes recommendations to: Install partitions to separate food prep, washing, PPE storage, and waste for disposable containers and used PPE. Establish standard operating procedures for guest entry and exit, coordinated with protocols for food runners who should ferry orders outside for all takeout.

Kitchen Safety 301

Kitchen Safety Food Safety Food Supply Customer Service 301

EATER

MAY 14, 2020

The guide also includes recommendations to: Install partitions to separate food prep, washing, PPE storage, and waste for disposable containers and used PPE. Establish standard operating procedures for guest entry and exit, coordinated with protocols for food runners who should ferry orders outside for all takeout.

Kitchen Safety 246

Kitchen Safety Food Safety Food Supply Customer Service 246