7 Shifts

AUGUST 18, 2024

For example, if servers regularly bring unfinished plates of food into the kitchen, it may be time for smaller portions. give you a lower price) Cut certain monthly bills if you’re not using the service. Regular maintenance. Define reasonable portion sizes. Embrace zero-waste cooking by using every part of an ingredient.

POS Systems 148

POS Systems Scheduling Budgeting Pricing 148

Modern Restaurant Management

MAY 27, 2020

The meals will not only be delivered to physicians and clinical staff, but also to hospital environmental services, cafeteria, security and maintenance workers – all of whom are essential to the smooth operation of healthcare facilities. ” SMG Integrates Reviews.

L&D 176

L&D Sanitation Marketing Download 176

Synergy Suite

NOVEMBER 12, 2024

Key Areas of Restaurant Compliance: Food Safety Regulations : Implementation of food safety standards and food service codes to protect customers. Operational Licensing : Maintenance of necessary permits, including liquor licenses, for legal operation. Regular staff training on food handling processes is key!

Training 52

Training Demo Sanitation Service Management 52

Synergy Suite

NOVEMBER 30, 2023

Front-of-House (FOH) Labor: FOH staff includes servers, bartenders, hosts/hostesses, and buspersons who interact directly with customers and provide service. Managing labor costs requires optimizing staff schedules, ensuring efficient staffing levels during peak hours, and monitoring employee productivity.

Portion Control 52

Portion Control Scheduling Pricing Training 52