7 Shifts

JULY 5, 2024

Help your team understand restaurant P&L implications Educating your team on managing costs can foster a culture of financial responsibility within your restaurant. For example, training your kitchen staff on portion control can reduce food waste, and teaching your servers to upsell high-margin items can boost sales.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

The Restaurant Times

OCTOBER 29, 2020

While restaurants should readily prepare for the next hospitality crisis, here are some effective ways to reduce restaurant labor costs in Saudi Arabia that one can implement progressively. Cross Train The Employees. Cross-training exercises ensure that all the employees are trained to handle multiple tasks and roles.

Training 40

Training Cost Reduction Scheduling Server 40

Les Roches

JANUARY 8, 2024

Let’s explore one such systematic method for implementing automation, from identifying potential areas and selecting suitable technology to employee training. Train employees on new technologies After identifying where and what to automate comes perhaps the most critical stage – readying your workforce for the incoming changes.

Housekeeping 52

Housekeeping Training Hospitality Management Reservations 52

Hotel Owner

AUGUST 16, 2023

Our dedication to training and investment in qualifications has paved the way for certain team members to swiftly evolve from trainee supervisors to accomplished leaders and managers. It’s critically important to explore specific aspects of your operations where cost reductions are still feasible.

Pricing 98

Pricing Cost Reduction Presentation Travel and Tourism 98

Synergy Suite

NOVEMBER 2, 2023

Periodically evaluating staffing levels during different shifts and adjusting schedules based on customer demand ensures a fine balance between providing quality service and controlling costs. Evaluate staff scheduling and labor efficiency by comparing labor costs to customer traffic. Implement similar strategies where applicable.

Scheduling 52

Scheduling Training Information Cost Reduction 52

Les Roches

JANUARY 11, 2024

Effective­ leadership and manageme­nt in the sales departme­nt are key as they provide guidance­, training and support to ensure the sale­s team has the right skills and resource­s needed for succe­ss. Training and development of a sales team Sales training can significantly increase ROI (return on investment).

Definition 52

Definition Pricing Marketing Training 52

Synergy Suite

NOVEMBER 30, 2023

Restaurateurs keen on financial sustainability must scrutinize and strategize utility expenses, seeking energy-efficient solutions, adopting technology to monitor consumption, and implementing practices that contribute to both cost reduction and environmental responsibility.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Synergy Suite

MAY 16, 2023

Cost Reduction and Waste Prevention By having better visibility into inventory levels and usage patterns, restaurants can identify opportunities to reduce waste and control costs. The time-consuming drudgery of handwritten inventory management is forever eliminated, making your restaurant run simply, smoothly and profitably.

Definition 52

Definition POS Systems Vendor Management Scheduling 52

Synergy Suite

NOVEMBER 20, 2024

Advantages: Increased accuracy, efficiency, and speed of operations Real-time inventory monitoring for enhanced reporting Cost-effective for increased savings on inventory management Software integration capabilities Enhanced security by tracking inventory movement. This hardware can also be lost or stolen.

Maintenance 52

Maintenance Scheduling Cost Reduction Definition 52

Synergy Suite

DECEMBER 14, 2023

Cost Reduction One of the most direct benefits of an improved inventory turnover ratio is the reduction in holding costs. Lower inventory turnover ratio often results in higher holding costs as your capital is tied up in inventory that isn’t being sold quickly.

Menu Planning 52

Menu Planning Information Procurement Training 52

Synergy Suite

DECEMBER 5, 2023

Focus on reducing both fixed and variable costs: Food Cost Control: Monitor your food inventory, reduce waste, negotiate with suppliers, and consider menu engineering to highlight high-margin items. Labor Efficiency: Schedule staff efficiently, cross-train employees, and implement technology to streamline operations.

Pricing 52

Pricing Information Marketing Budgeting 52

Modern Restaurant Management

DECEMBER 16, 2019

For the first time, Tripleseat conducted a survey to share with leaders in hospitality the amount of hours professionals put into each event to make sure that every one of their clients' events are a success, as well as their experience in the industry, type of training received, salary earned, among others.

Events 128

Events Pricing Marketing Cost Reduction 128