Modern Restaurant Management

APRIL 17, 2025

Now, restaurants across all categories recognize how these features protect their bottom line, especially with ongoing staffing challenges and inventory planning concerns." Suddenly, restaurants, wineries, and hotels were dealing with outdoor-only experiences, limited capacity, social distancing requirements, and mask mandates.

Reservations 100

Reservations Inventory Planning Book Special Events 100

7 Shifts

AUGUST 2, 2024

“Time, not food, is the ultimate perishable inventory,” Sheryl E. Kimes, the Emeritus Professor of Operations Management at the Cornell University School of Hotel Administration and the inventor of this metric , once shared. This means that the higher the RevPASH is, the better the restaurant's standing.

Accounting 158

Accounting Bookkeeping Pricing Budgeting 158

Les Roches

DECEMBER 28, 2023

Head chef This role requires administrative and culinary prowess in managing food inventory, planning budgets, supervising kitchen activities and creating signature recipes. Kitchen manager This role is primarily about managing the administrative tasks in the kitchen, such as staffing, supplies, scheduling, and budgeting.

Front of House 52

Front of House Server Back of House Training 52