The Restaurant Times

MARCH 1, 2022

Stay on top of your takeaways and deliveries with an optimized menu. . Train Your Employees For A Top-Notch Customer Service. But if it fails to reach your target customers or any untoward incident hinders your customer’s restaurant experience, it will be tough to run your business. . Your food is excellent.

POS Systems 52

POS Systems Training Customer Service Catering 52

The Restaurant Times

NOVEMBER 30, 2020

Menu Planning and Design. An important aspect that is often neglected is menu design and layout. When appropriately designed, the restaurant menu can be used as a tool for persuasion and influencing customers to order more. The success of a restaurant primarily depends on the customer service you provide.

Training 59

Training Menu Planning Marketing Server 59

Les Roches

AUGUST 10, 2023

Depending on the type of hospitality and tourism business, front-of-house roles typically require a combination of customer service and technical skills. Food and beverage manager: manages the business’s food and beverage operations, including menu planning, maintaining quality and customer experiences.

Travel and Tourism 52

Travel and Tourism Front of House Back of House Hospitality Management 52

SiteMinder

OCTOBER 11, 2022

Generally, a hotel restaurant will have two types of customers: hotel guests and external guests. Whilst they’re very similar and both wish to have a pleasant meal with great customer service, they both have different needs. So, this not only appeals to conscious diners but improves your financial planning in the long run.

Customer Service 52

Customer Service Reservations Book Marketing 52

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Scheduling 78

Scheduling Front of House Training Customer Service 78

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

Les Roches

AUGUST 21, 2024

Food and beverage manager Oversees all dining and refreshment services in the hotel, including restaurants, bars, banquets and room service. Their job includes menu planning and development, inventory management and ensuring high standards of food quality and service.

Guest Satisfaction 52

Guest Satisfaction Housekeeping Budgeting Events 52

Les Roches

AUGUST 2, 2024

5-star accommodation distinguishes itself in the competitive hospitality industry by offering exceptional service, unique experiences and superior facilities that aim to exceed expectations and generate great guest reviews.

Travel and Tourism 52

Travel and Tourism Guest Satisfaction Training Hospitality Management 52

Les Roches

JUNE 26, 2024

Bachelor of Hospitality Management Bachelor of arts in hospitality management These degree programs emphasize the service-oriented aspects of hospitality management, focusing on guest relations, communication and leadership skills.

Guest Satisfaction 40

Guest Satisfaction Front Desk Operations Travel and Tourism Hospitality Management 40

Les Roches

JULY 5, 2024

They include: Customer service excellence: successful hotel managers have strong interpersonal skills, empathy and dedication to exceeding guest expectations. Developing and implementing strategic plans to achieve revenue targets and profitability goals.

Event Coordination 52

Event Coordination Training Housekeeping Front Desk Operations 52

Synergy Suite

JUNE 27, 2023

The seamless flow of information between these components facilitates efficient procurement, menu planning, operations management, financial analysis, and compliance, leading to improved profitability and customer satisfaction.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52

Xotels

NOVEMBER 23, 2023

Trends in our Industry We see 3 most important trends in the coming years to stay on top of: Need for Higher Level Customer Service Consumer Trends New Concept Trends Curious to hear our in-depth thoughts about these trends? Hotels become more than stays; they’re immersive stories, blending comfort, tech, and warm hospitality.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

Trends in our Industry We see 3 most important trends in the coming years to stay on top of: Need for Higher Level Customer Service Consumer Trends New Concept Trends Curious to hear our in-depth thoughts about these trends? Hotels become more than stays; they’re immersive stories, blending comfort, tech, and warm hospitality.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

EATER

OCTOBER 21, 2021

He made all of his sauces from scratch, improvised menus, and advised the national menu-planning board. I asked Robert Wiggins, an African-American chef on the Capitol Limited between D.C. and Chicago in the 1980s, if he liked his job. “I I loved it,” he said, recalling “good union protection” and leeway in the kitchen.

Training 130

Training Budgeting Article Menu Planning 130