Modern Restaurant Management

JANUARY 27, 2020

“This program is designed for a wide range of people, who may or may not already be working in the hospitality field, including bartenders, sommeliers, servers or cooks who are interested in wine, the beverage community, or beverage managers seeking to broaden their exposure.” 360-solution for guests, servers, and management. ?

Catering 122

Catering Training Back of House Scheduling 122

The Restaurant Times

MARCH 6, 2023

Train Employees: The skill of upselling to customers distinguishes a good server from a great one. Servers use suggestive selling to encourage guests to order menu items they hadn’t considered to increase their overall sales. trillion in revenue due to food waste by 2030.

POS Systems 52

POS Systems Server Catering Pricing 52

Modern Restaurant Management

FEBRUARY 18, 2020

There are kitchen robots you can easily “train” by having them exactly replicate your arm movements and perform highly complicated yet repetitive cooking and preparation tasks. When it’s tough to hire enough servers, you create your business based on that need.

Marketing 215

Marketing Catering Customer Service Front of House 215

OpenTable

NOVEMBER 21, 2022

And ghost kitchens will be responsible for 50% of takeout business by 2030. Ghost kitchens don’t need servers, bartenders, food runners, or hosts. Keep in mind the labor market is still tight, and leave yourself extra time to find, hire, and train the right people. Less labor. All they need is a core kitchen team. New audience.

Pricing 52

Pricing Marketing Document Server 52

7 Shifts

NOVEMBER 3, 2022

At her first job as a server, she tried to show a new hire how to make a side salad. Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. At Smalls Sliders, they combat this by training every hire on every position. Take a look at your own biases.

Training 78

Training Communication Workshop Document 78