7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Squirrel Systems

JUNE 24, 2024

Strategy: Standardize Recipes: Create detailed recipe cards for every dish to ensure uniform preparation. Strategy: Inventory Management: Implement an efficient inventory management system to reduce waste and over-ordering. Quality Control Checks: Implement a system for periodic quality control checks to catch and correct deviations.

Operations 52

Operations Loyalty Program Kitchen Safety Food Safety 52

Modern Restaurant Management

JANUARY 20, 2023

Pre-made food products can provide simplicity for staff while also helping cut costs, reduce waste, and increase consistency while maintaining a wide variety of menu items. These occurrences can lead to increased waste, ultimately driving up costs that your business must eat.

Food 167

Food Food Supply Waste Food Safety 167

Culinary Cues

DECEMBER 30, 2022

This is a business of pennies so buying right, storing properly, planning correctly, following procedures and recipes, portioning, controlling waste, and designing effective menus are essential tools in leading a restaurant to profit. PAY ATTENTION TO PROFIT: talk to your chef about this. This is an essential ingredient of any cuisine.

Workshop 365

Workshop Article Uniforms Take-out 365

Culinary Cues

JUNE 26, 2021

It is apparent that banquets are far more efficient, with less waste, and a much higher consistent quality level when there is sufficient cooler space for rolling racks and pre-plating and a cook-chill system is built into production.

Design 371

Design Fine Dining Uniforms Waste 371

Modern Restaurant Management

FEBRUARY 28, 2024

There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible. This involves cooking food in a precisely controlled water bath, ensuring uniform results every time. This requires a modular design approach, from adaptable kitchens to multifunctional dining spaces.

Fast Casual 116

Fast Casual Fine Dining Customer Service Casual 116

Culinary Cues

OCTOBER 16, 2019

If you don’t want the job, then call ahead, thank the chef for his or her time, and cancel well before your scheduled time – don’t waste others time that is allotted to hearing your story. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives.

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

Culinary Cues

JULY 6, 2020

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. When the cook looks sharp (clean, pressed uniform, neat grooming, clean shoes, etc.) That sounds better – the Principles of Being a Professional Cook. Cooks will never violate these parameters.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Modern Restaurant Management

MARCH 13, 2023

” To prevent food loss and waste across the food supply chain and help ensure safe, good-quality food gets to those who need it most, the 2022 Food Code has clarified that food that is stored, prepared, packaged, displayed, and labeled according to Food Code safety provisions can be donated.

2022 186

2022 Allergens Food Food Safety 186

Modern Restaurant Management

JULY 21, 2021

Laundering items such as microfiber towels, bar towels, mop heads and uniforms is often a time-consuming process taken on by restaurant owners or managers. Fats, oils, grease and other kitchen food waste accumulate in drain lines over time. Laundering your own mats is time consuming and places a strain on your equipment.

Uniforms 188

Uniforms Equipment Food Supply Waste 188

Modern Restaurant Management

DECEMBER 14, 2023

One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills. Implementing sustainable hygiene practices—like using wipers made from recycled materials or controlled dispensers that reduce waste—reinforces your dedication to helping the planet.

Front of House 99

Front of House Back of House Customer Experience Sustainability 99

Tableo

JULY 27, 2023

Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. Inventory control To control costs and cut waste, you must effectively control inventory: Sort your inventory into different categories, such as high-value products, non-perishables and perishables.

Beverage 75

Beverage Food Inventory Waste 75

Restaurant Business

MAY 31, 2023

Reduced waste and food cost savings Finally, automation can help reduce waste. Chicken is implementing technology in their units, operators stand to boost customer experience and satisfaction, reduce waste and ensure consistency across locations. Bottom line? A bigger bottom line for restaurants.

Franchise 97

Franchise Franchising Kitchen Safety Customer Experience 97

Culinary Cues

FEBRUARY 8, 2020

Pride in the restaurant, pride in the uniform that cooks wear, pride in a clean kitchen, pride in the quality of food produced, pride in the level of service offered, and pride in the financial success of the business will go a long way toward building that culture of retention. BUILD PRIDE. EMPATHETIC SCHEDULING.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

EATER

NOVEMBER 21, 2023

This really bothered me, as I hate wasting food. In actuality, roasting is the best way to take advantage of the carrots’ uniform size, and it concentrates their pale flavor into a rich, husky sweetness. It never occurred to me that you could just roast baby carrots, until finally, not too long ago, it did.

Waste 123

Waste Uniforms Food 123

Perfect Daily Grind

JULY 20, 2022

In our Mignon Single Dose grinder], the 15° incline [of the chamber and chute] helps to guarantee a more uniform dose consistency,” he says. “As As a result of this], they want equipment that can provide them with consistent, uniform grinding solutions. Ultimately, this prolongs freshness and means fewer beans are wasted.

Uniforms 137

Uniforms Consumer Goods Café Article 137

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

Perfect Daily Grind

MARCH 28, 2023

A roaster’s ventilation system will then remove the smoke and waste gases from the machine. To achieve this, the recirculator removes waste products – such as exhaust gases, chaff, and smoke – before returning the hot air to the drum or roasting chamber. Machines reuse air which has already been used to roast coffee,” he says.

Recycling 127

Recycling Article Uniforms Waste 127

Modern Restaurant Management

APRIL 3, 2020

That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture. Stealing Grease is a Crime? In North America, approximately 4.4 billion pounds of used cooking oil is generated annually from restaurants and other foodservice businesses.

Recycling 219

Recycling Uniforms Restaurant Law Government 219

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Modern Restaurant Management

APRIL 11, 2022

The ROI of enhancing benefits is wasted if employees don’t understand what is being provided. Employee Experience. Compliance – The absence rules are frequently changing; restauranteurs must stay abreast of the rules and develop administrative solutions.

Communication 190

Communication Restaurant Law Uniforms Customer Experience 190

Tableo

JULY 19, 2023

Customization : Restaurants can add their branding to the pay-at-table interface to provide a uniform and branded payment experience. TRY IT FREE Stop wasting time when managing restaurant reservations Save time, reduce stress and fill your restaurant while you sleep. New to Tableo?

Technology 75

Technology Point of Sale Customer Experience Reservations 75

EATER

JULY 31, 2020

When I got in touch with Negaard to learn more about her brand, she said the business was inspired by a personal need: A few years ago, in an effort to “reduce packaging waste and the environmental impact” of cooking, she and her husband started buying bulk spices at their local food co-op and storing them in old jars. Another tip? “If

White Paper 113

White Paper Uniforms Social Media Back of House 113

Perfect Daily Grind

DECEMBER 2, 2019

Consider implementing a seasonal dress code or uniform for your staff. This can take the form of different versions of an existing uniform, or having them wear accessories associated with non-denominational Christmas characters such as reindeer, Santa Claus, or elves.

Café 105

Café Seasonal Menu Merchandise Uniforms 105

The Restaurant Times

AUGUST 10, 2020

The advantage of the expiry report is that it avoids the unwanted generation of waste and prevents the restaurant from using expired products enabling quality and better utilization of stock. . Waste Sheets. Waste sheets should consist of details of items that have been wasted, reasons behind the wastage, and estimated wastage costs.

Inventory 52

Inventory Operations Waste Food Supply 52

Culinary Cues

NOVEMBER 4, 2023

These are the talented people who view their age as an opportunity. [] DON’T LET THIS KNOWLEDGE GO TO WASTE: “I’ve spent all this time learning and growing, contributing and making a difference, helping others succeed and pushing younger people to aspire for greatness; I have volumes of knowledge – if I stop will it all be for naught?”

Coaching 407

Coaching Uniforms Waste License 407

7 Shifts

AUGUST 29, 2019

Holding your back-of-house staff responsible for ensuring as little food as possible is wasted or stolen could be the fix your menu needs. At the end of the day, menu engineering is only successful if you can control your restaurant food costs. If those costs fall out of control, your restaurant will surely follow.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

The Restaurant Times

OCTOBER 5, 2020

Waste and theft are considered to be significant threats to a restaurant’s profits. This will ensure that all the dishes are prepared by following a uniform procedure and that the stock is utilized appropriately, thereby reducing the loss of raw materials. . Reducing waste from spoilage and ordering mistakes.

Operations 52

Operations Equipment Merchandise Food Order 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Number of customers, sales per menu item, personnel costs, waste recording, breakage, inventory costs and even the weather, all need to be in the report.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Number of customers, sales per menu item, personnel costs, waste recording, breakage, inventory costs and even the weather, all need to be in the report.

Bar 60

Bar Management Management Front of House 60

Apicbase

NOVEMBER 16, 2023

With front-of-house training, it enables effective upselling and waste reduction strategies, equipping franchisees to respond and adapt effectively , even without a hospitality background.” Each Heavenly Dessert restaurant offers a unique ambience, but the quality of the menu is uniformly high.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

With front-of-house training, it enables effective upselling and waste reduction strategies, equipping franchisees to respond and adapt effectively , even without a hospitality background.” Each Heavenly Dessert restaurant offers a unique ambience, but the quality of the menu is uniformly high.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

The Restaurant Times

DECEMBER 6, 2021

You can still ask your wait staff to wear t-shirts in the brand’s colours or personalized t-shirts with your logo if you don’t want to provide them with appropriate uniforms. . You can keep your guests happy while eliminating waste and needless effort with good food coursing.

Social Media 52

Social Media Loyalty Program Customer Service Customer Experience 52

EATER

FEBRUARY 22, 2023

This gives my 10-year-old self much comfort, but it doesn’t erase the feelings of envy, and a twinge of resentment, toward a place and time that was wasted on assimilation. It became a running joke among me and my cousins that they were just “something for the abuelos.”

Front of House 98

Front of House Food Truck Consumer Goods 2002 98

Marketman

DECEMBER 9, 2019

A good inventory system means less waste and decreases the chances of theft. An important factor with chains is consistency and uniformity. This way you’re looking out for your stock, as well as your pocket.Of Reason #2: Simple Restaurant Inventory Management. A well-stocked restaurant is a well-serviced restaurant.

Inventory 52

Inventory Seasonal Menu Communication Download 52

Touch Bistro

MARCH 25, 2021

Go over important topics like: Job responsibilities COVID-19 safety procedures Hygiene Uniform Systems and tech Attendance Customer service Security – including your restaurant loss prevention strategy Opening and closing shift procedures. Studies have found that 50% of millennials haven’t read their employee handbooks. Compliance.

Hiring 52

Hiring Employee Relations FOH BOH 52

7 Shifts

MAY 23, 2024

However, overly large portions can sometimes result in food waste, which is an issue not only for restaurants but also for the environment. According to the UN Environment Programme, over one billion tons of food is wasted annually, and 40% is from restaurants and food service companies. or "Do you want your drink upsized?"

Social Media 195

Social Media Loyalty Program Email Marketing SEO 195