Modern Restaurant Management

FEBRUARY 3, 2022

POS and Payments : Restaurateurs wasted no time investing in new point-of-sale (POS) and payments solutions to help them navigate the pandemic. The Recruitment and Retention Dilemma : The pandemic significantly exacerbated the existing labor shortage and restaurateurs are still grappling with how to navigate a smaller labor pool.

Loyalty Program 486

Loyalty Program Online Ordering Cash Management Point of Sale 486

Modern Restaurant Management

APRIL 15, 2021

I am not wasting time on trying to figure out why. Over the past six months, we have been posting on Indeed, Zip Recruiter, Facebook, etc. unemployment rate for March was six percent so, in theory, there are many more people available to work than in 2019. But where are they? Start Thinking Local.

Social Media 531

Social Media Training Recruiting 2019 531

EATER

NOVEMBER 21, 2022

Can an app promising discount, end-of-day goods make a dent in America’s food waste problem? Now, in a bid to reduce food waste, an app is using the appeal of cheap, unexpected food to motivate consumers to buy items restaurants would otherwise throw away. Next, I tried picking up some actual food waste. Lille Allen/Eater.

Waste 332

Waste Consumer Goods Food Truck Front of House 332

Modern Restaurant Management

APRIL 11, 2022

The ROI of enhancing benefits is wasted if employees don’t understand what is being provided. Consider being a leader in this space rather than a follower, it might just help with recruitment and retention too. Employee Experience.

Communication 479

Communication Restaurant Law Uniforms Customer Experience 479

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. Recruiting, hiring, onboarding, scheduling, engaging, paying, and losing employees all surface up into restaurant HR management. Reduce Food Waste.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

MARCH 20, 2023

You’ll know when to recruit more staff to deal with demand and when to hold off on ordering more stock. Keep an updated and organized record of financial data It’s a huge waste of time to comb through disorganized information whenever you want to draw up a financial statement.

Cash Management 488

Cash Management Point of Sale Consumer Goods Sourcing 488

Modern Restaurant Management

FEBRUARY 27, 2020

Employee recruitment and retention continues to be a major challenge for operators in 2020, with low unemployment rates and growing job openings. Highlighting the growing demands of consumers, the report also revealed serious concerns around food waste. ” Download the Food Forecast here.

2020 481

2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. As such, a big focus in 2020 will be on how to find, recruit and keep team members. Recruiting Platforms.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

DECEMBER 14, 2021

It has affected restaurant operators on both ends as they are challenged with retaining and recruiting staff and serving customers with limited resources. Skyrocketing labor cost and a much more transient workforce require operators to focus on recruitment, efficiency and retention more than ever.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Embrace the Suck

FEBRUARY 12, 2020

Are you actively recruiting talent each week or just placing a couple of boring job ads hoping that the next superstar is going to walk in? I’ve had clients track their activities for a week and they are always shocked when they see how much time they waste doing stupid activities! Bad hiring is a disease.

Coaching 337

Coaching Email Marketing Communication Workshop 337

7 Shifts

DECEMBER 3, 2019

You’ll also want to keep your eye on the following metrics and trends to course correct as soon as possible: Food cost variance and spillage Inventory turnover and waste Employee turnover rate Customer satisfaction scores and feedback Busiest hours and shifts Step 10: Rinse and Repeat!

Franchise 368

Franchise Franchising Audits Point of Sale 368

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. Log item transfers and wastes. Stock incoming inventory. Check employee schedules to ensure plans match reality. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

SEPTEMBER 19, 2019

Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Reduce food waste.

Management 284

Management Management 2019 Employee Relations 284

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. With a heightened focus on team training, operators are also looking to revamp how they skill up teams.

Influencer 251

Influencer Pricing 2024 Social Media 251

Goliath Consulting

JANUARY 6, 2019

He works with liquor distributors to cut waste and capitalize on deals/specials that work for your concept without inflating your liquor cost with excess inventory. Colin works hand-in-hand with management, teaching scheduling techniques to keep the restaurant staffed and employees satisfied.

Management 150

Management Management Front of House Back of House 150

PathSpot

MARCH 26, 2025

By minimizing waste, improving employee retention, and fostering a safe environment for customers and staff, PathSpot becomes an essential investment for long-term profitability. Reducing Waste and Spoilage Food waste is a silent revenue killer for many businesses. Heres how: 1.Reducing

Technology 45

Technology Food Safety Webinar Waste 45

Modern Restaurant Management

SEPTEMBER 14, 2021

Module 4: Recruitment and Onboarding. As with all of Power Knot’s biodigesters, the LFC-300FT biodigester weighs the amount of waste food that is ingested, and reports that graphically and numerically on its color touch screen. Module 2: Self Awareness and Self-Management. Module 3: Communication. Module 6: Wellbeing.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO continues to execute on its hiring plans to recruit and invest in talent across their Product, Engineering, Customer Experience, and Sales Teams. "COVID-19 has made it more important than ever for kitchens to control food waste to keep costs in line. Leanpath Scout.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Modern Restaurant Management

AUGUST 28, 2020

On average, BYOM™ has reduced printing costs by 80-90 percent while dramatically reducing waste. In turn, managers can recruit at the push of a button. The COVID-19 pandemic is causing an excessive waste problem around the world with an increase in the use of plastic bags, delivery packages, and takeout containers.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Hot Schedules

FEBRUARY 23, 2022

Whether discounts on travel, events, retail shopping, or wellness shopping, giving employees greater access to products and services is an effective recruiting pitch. How to Prevent Waste in Your Restaurants An understanding of comps and voids is key to loss prevention in the restaurant business. b3lineicon|b3icon-conference|?

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

The Rail

JULY 19, 2022

To achieve all these, as a restaurant owner you need to step back and honestly reassess how you approach recruiting and employment. Outsource hiring to industry-specific recruitment agencies to help you find the best talent quickly. According to the USDA , 30-40% of the food supply in the United States is wasted.

Online Ordering 130

Online Ordering Front of House Food Supply Back of House 130

ExactHire - Restaurants

DECEMBER 9, 2022

Successful high-volume recruitments rely heavily on efficient application screening. This means having a screening plan in place before recruiting begins. Misalignment is the source of all problems in recruitment and onboarding exercises. A prime concern for employers is recruiters failing to examine their resume databases.

Hiring 98

Hiring Recruiting Customer Experience Management 98

The Restaurant Coach University

JANUARY 29, 2017

You offset the replacement of bad team members by always recruiting. You must actively recruit new team members. By recruiting, we are not talking about just posting a help wanted ad and hoping for applications to pour in. Don’t waste another day not being responsible for how it is run. It’s your restaurant.

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. There are huge opportunities for restaurants to use advertising, direct mail and promotional offers to initiate trials and hook/recruit new customers.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

FEBRUARY 18, 2020

Its theatrical and yes it might cost slightly more, but it has a lot of added cool factor for restauranteurs to have their cold side prep cook on the floor- and it’s easier to customize, and cuts down on waste with errant orders. Candace MacDonald, Co-Founder and Managing Director of Carbonate.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

NOVEMBER 19, 2019

No one’s talent is being wasted, and no one is too swamped for their own good. For example, some estimates put the cost of recruiting and training a backfill for a lost employee at six to nine months’ pay for the role. Chances are, you’ll be able to move something around to cut some of these costs in the future.

Management 253

Management Management Employee Relations Restaurant Law 253

Hot Schedules

SEPTEMBER 8, 2021

With a reduced labor pool to choose from, hiring operators have found themselves in stiff competition with rivals for recruits — which has often resulted in raising wages or adding additional benefits and perks that ultimately cut into the bottom line.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Modern Restaurant Management

FEBRUARY 10, 2020

Through this partnership, JUST joins Sodexo’s commitment to sourcing responsibly, encouraging plant-based meals and reducing food waste as part of Sodexo’s Better Tomorrow 2025 strategy to reduce their carbon emissions 34 percent by 2025. Impossible Foods has hired biotech executive Brian Miller as Chief People Officer.

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. Log item transfers and wastes. Stock incoming inventory. Check employee schedules to ensure plans match reality. Check inventory levels.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

JANUARY 27, 2022

The ease of making changes to a QR code menu allows you to reduce food waste by adding specials to quickly sell inventory that’s approaching its expiration date. QR code menus can reduce wasted food because it minimizes ordering miscommunication and errors. Create Last-minute Specials to Move Perishable Products.

Mobile Ordering 148

Mobile Ordering Social Media Customer Experience Online Ordering 148

The Restaurant Times

FEBRUARY 22, 2022

Investing in labour-saving technologies and providing simple and fewer menu selections, for example, has allowed them to free up cash flow and recruit more people or raise compensation. It’s no longer about waste and environmental damage.

2022 98

2022 Front of House Cash Management Online Ordering 98

Hot Schedules

MAY 10, 2021

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. Recruiting for the Long Haul. In the height of the season, schedules drive happiness and employee productivity! b3lineicon|b3icon-browser-search-user|?|Browser

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Ken Burgin

JANUARY 24, 2023

With ever-increasing staff shortages, it’s time to use your own website as part of the recruitment drive. This page is your non-stop recruitment tool. Positions currently available – keep these updated, or embed the application list from recruitment services like JobAdder or Seek if you use them.

Café 68

Café Recruiting Communication Small Business 68

Xtra Chef

OCTOBER 21, 2020

Recruiting: Whether you’re between hires or actively recruiting, utilizing flexible staffing allows you to fill the gaps without missing a beat. If you’re feeling the pain of high staff turnover or lengthy interview, hiring, and training processes without time to waste, try Qwick ! You can easily hire professionals—with no fee.

Recruiting 78

Recruiting Hiring Hospitality Technology 78

Restaurant365

MARCH 1, 2022

Recruit with your first two paragraphs. You don’t need to waste space describing their duties. Use the average tips that your tipped employees make and include that range in the job post. Use your first two paragraphs to let applicants know the advantages of working for your restaurant. Answer the question, “what’s in it for them?”

Hiring 146

Hiring Recruiting Demo Advertising 146

Restaurant365

JULY 24, 2020

When recruiting for your ghost kitchen, advertise your job openings where job seekers are searching. Managing your restaurant inventory helps you prevent waste, lower your food cost, and increase your bottom line. 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