Hospitality Magazine

FEBRUARY 6, 2023

Double down on customer service, removing friction and delays. Part of this is a boost to staff training: start with tray skills and simple sales scripts, then find ways to make service faster. If you’re already using online rostering and booking services, integrate them with bookkeeping, payroll and marketing.

Bookkeeping 162

Bookkeeping Pricing Book Customer Service 162

Modern Restaurant Management

JANUARY 31, 2024

Today’s restaurant tech is well suited for growth because it ensures consistency and allows for the gathering of information from multiple stores. For instance, a whopping 70 percent have already automated payroll, 67 percent have automated invoicing, and 65 percent have automated accounting/bookkeeping.

Multi-Unit Operations 203

Multi-Unit Operations Bookkeeping POS Systems Pricing 203

LimeTray

FEBRUARY 12, 2025

The right system will offer several features that maximize efficiency, customer service, and scalability. This feature is invaluable for customer satisfaction because you will always know where an order is and can proactively manage any delays. Lets dive into the core features you should be looking for. Wondering how it works?

Bookkeeping 52

Bookkeeping Information Customer Service Scheduling 52

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 will help you make informed decisions and improve your operations.

Bookkeeping 88

Bookkeeping Scheduling Training Accounting 88

7 Shifts

AUGUST 18, 2024

Calculate it using the following formula: Breaking it down: Step 1: Gather sales data for a specific period You can get this information from your annual income statement or sales reports. Labor Cost Percentage Averages Below is a breakdown of average labor cost percentages in Q4 of 2017: Quick service: 29.4% Fast casual: 28.9%

POS Systems 148

POS Systems Scheduling Budgeting Pricing 148

Modern Restaurant Management

DECEMBER 21, 2020

This better, smarter use of technology to keep customers informed also helps with ordering and planning. Our success has come from communications, consistency and customer focus. We are implementing new ways of reaching people instead of waiting for people to come to us. It’s not necessary to have large menus.

Communication 180

Communication Marketing Bookkeeping Budgeting 180

Lithos POS

DECEMBER 19, 2023

In the front-of-house, he is responsible for customer service, reservations, and the overall dining experience. They manage staff schedules, handle customer inquiries or concerns, and contribute to creating a welcoming atmosphere. Their coordination matters in customer service.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52