Modern Restaurant Management

APRIL 24, 2020

Covid-19 has created a shift in mindset, so business owners aren’t looking for the cheapest cleaning anymore, but cleaning done by a reputable brand using EPA and CDC approved disinfectants, performed by highly trained cleaners with documented and duplicatable procedures.

Sanitation 210

Sanitation Back of House Document Presentation 210

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Day Three Role-specific training. Customer service training.

Training 122

Training Customer Service Communication Information 122

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. This can be on a sheet of paper, on a digital document, or on a whiteboard.

Scheduling 158

Scheduling Training Front of House Back of House 158

Hotel Business

NOVEMBER 15, 2022

By adopting digital document management and removing the file storage room and paper transportation process, hotel companies can have an effective and measurable impact on the environment,” said Ali Moloo, cofounder/CEO, MDO. A sustainable hotel helps care for the planet by consuming fewer resources and avoiding toxic waste.

Document 98

Document Information Communication Training 98

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Back-of-house roles involve constant time spent hovering over a grill, standing by an oven, and diligently working magic on a cutting board.

Back of House 148

Back of House Server Front of House Download 148

The Restaurant Times

SEPTEMBER 23, 2020

Boosting your restaurant employees’ morale not only improves retention but also helps restaurants in saving huge money on hiring and training. Train Your Restaurant Staff. Providing proper training to restaurant staff is exceptionally crucial for improving the retention rate.

Scheduling 98

Scheduling Training Document Communication 98

7 Shifts

FEBRUARY 8, 2024

The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more.

POS Systems 147

POS Systems Scheduling Training Reservations 147

7 Shifts

FEBRUARY 8, 2024

The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more.

POS Systems 141

POS Systems Scheduling Training Reservations 141

7 Shifts

MAY 31, 2021

Who is responsible for moving the inventory to the right storage and preservation space in the back-of-house when it arrives. Restaurants need an operating model in place to ensure the right employees are hired, well-trained, actively engaged, feeling productive, and ultimately retained for as long as possible. Scheduling.

Server 145

Server Scheduling Portion Control Customer Service 145

SiteMinder

SEPTEMBER 13, 2022

It is a term that refers to more than a checklist of items but relies on careful consideration and training to achieve the desired outcome in the world of hospitality. Supported by training, the implementation of SOPs leads to consistency and sets expectations and guidance to meet and exceed requirements.

Document 75

Document Training Reservations Information 75

Modern Restaurant Management

JUNE 12, 2020

As a new initiative offering valuable education opportunities, business skills and training, and enhanced career prospects, Dunkin’ has launched a new partnership with Southern New Hampshire University (SNHU) to offer low-cost college degrees to its independent franchisees and their employees.

L&D 168

L&D Multi-Unit Operations Marketing Training 168

LimeTray

MAY 28, 2021

Software used by restaurants and cafes all over the world can be divided into two main categories: guest-facing software and back-of-house software. Back-of House Software. All the way from order processing to acquiring new customers, the job is made much easier with the right kind of software. . Staffing and HR Software.

POS Systems 52

POS Systems Back of House Accounting Scheduling 52

Synergy Suite

FEBRUARY 21, 2023

Kitchen Display System (KDS) Integration with a KDS allows orders to be displayed in real-time in the kitchen, enhancing communication between the front and back of house and reducing errors. Training Materials Assess the availability of training materials such as video tutorials, user manuals, and step-by-step guides.

POS Systems 52

POS Systems Training Budgeting Reservations 52

Les Roches

SEPTEMBER 16, 2024

Conducting thorough inspections Hotel inspectors perform detailed examinations of hotel areas, including guest rooms, common areas, kitchens, dining facilities, recreational areas and back-of-house operations. Reporting and documentation After completing inspections, hotel inspectors compile and present their findings.

Guest Satisfaction 52

Guest Satisfaction Maintenance Travel and Tourism Regulatory Compliance 52

Modern Restaurant Management

MARCH 11, 2020

Tools to Simplify Staff Training. According to a US Foods survey, over 50 percent of US Foods restaurant operators said their trained servers and staff play a direct role in effectively increasing check averages in their business.* A comprehensive training program. SpotOn Secures $50M Funding. SpotOn Transact, Inc.,

Procurement 154

Procurement Marketing Scheduling Events 154

LimeTray

JANUARY 3, 2025

KOT is a written or digital document that is typically used in restaurants to communicate orders from the front of the house (FOH) to the back of the house (BOH). Time Stamp : It documents when the order was placed, helping you manage wait times and ensure food is served fresh. What is a Kitchen Order Ticket (KOT)?

POS Systems 52

POS Systems Communication Server Kitchen Operations 52

Modern Restaurant Management

AUGUST 5, 2020

” General Mills Foodservice, which partners with restaurants to provide back-of-house products, recipe inspiration and culinary support, created the contest to celebrate the creativity and passion of independent operators. Delightree app can also streamline employee onboarding.

Server 210

Server Marketing Bookkeeping Document 210

The Restaurant Times

MARCH 10, 2023

These are the top FOH positions that you’ll need the perfect person for: Manager: The general manager (GM) is responsible for managing the entire restaurant staff , which includes the front and back of house personnel, but they are frequently found in the dining area. How to Manage Front of House (FOH)?

Front of House 52

Front of House Server POS Systems Reservations 52

7 Shifts

MARCH 10, 2022

With Team Communication, you can message individual staff members or the team at large regarding announcements, shift changes, or the sharing of important documents. RUN also acts as an HR software, connecting payroll to core employee functions like training, record keeping, and onboarding. Apple | Android. Square POS App.

Scheduling 78

Scheduling Reservations Download Communication 78

SiteMinder

MAY 12, 2023

It’s a way of documenting what records you keep and track to ensure the health of your business. Providing staff with advanced training – An in-house accounting department is ideal, in which case you need to ensure staff are adequately qualified and also using the best software available. room sales).

Accounting 52

Accounting Document Maintenance Pricing 52

Synergy Suite

NOVEMBER 30, 2023

Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness. Regular Monitoring: Monitor portioning regularly to identify any deviations and address them promptly.

Portion Control 52

Portion Control Scheduling Pricing Training 52

OpenTable

OCTOBER 20, 2023

This document is helpful for you as well as potential investors. And you can forget about creating a five-star guest experience if the whole team isn’t on board, from the front of house to back of house. Training is non-negotiable. These observations will help carve out your own space in the local food scene.

POS Systems 52

POS Systems Budgeting Reservations Front of House 52

Synergy Suite

JULY 20, 2024

Additionally, investing in employee training and development can enhance job satisfaction. SynergySuite: We’ve Got Your Back of House At SynergySuite , we understand the immense challenges of managing employee scheduling. Begin recording each transaction. Leverage software.

Bookkeeping 52

Bookkeeping Scheduling Accounting Information 52

7 Shifts

MARCH 31, 2023

“If your managers are actually spending time with people and really kind of connecting with them and setting goals for them and saying, ‘Hey, you're a food runner now, but I want you to be a server in six months or a year, or maybe you wanna be a chef one day, like, let's get you training there.’ I think that's really a crucial part of it.”

Document 78

Document Communication Training Scheduling 78

EATER

JULY 6, 2022

The chef chosen to run it, Dan Barber, had trained in France and at California restaurants Chez Panisse and Campanile, both famed for their dedication to working with seasonal ingredients from small farms. He came to recognize that his own training was no excuse for treating his employees that way.” When he came to, he was in pain. “I

Front of House 135

Front of House Server Back of House Information 135

EATER

MAY 20, 2020

When the Center eventually released a guide, quietly posting it online without a formal announcement, the document devoted just four pages to food service, placing details in an appendix among other industries. Ventilation should be increased to bring in more outdoor air, and stove hoods should be regularly cleaned and disinfected.

Sanitation 120

Sanitation Communication Front of House Information 120