EATER

OCTOBER 21, 2024

We’re ordering larger quantities than ever before, but six pounds of chocolate that cost us $72 in 2021 is now $129 thanks to climate, crop disease, and market speculators.” Often, a restaurant or chef’s personal commitment runs up against that economic reality. But recently, it had to announce the ending of that perk.

Communication 132

Communication Pricing Information Training 132

Modern Restaurant Management

FEBRUARY 28, 2024

In a world reshaped by the pandemic, evolving labor markets, and shifts in consumer behaviors, restaurant owners are increasingly turning to technological innovations. In such a growth-driven market, integrating the latest smart kitchen configurations and streamlined service zones can substantially cut down order time.

POS Systems 117

POS Systems Catering Procurement Menu Planning 117

EATER

AUGUST 25, 2022

There are a handful of picky eaters in my family, which can make menu planning for get-togethers less than enjoyable. . — Jaya Saxena, senior staff writer. Peaches and Tomatoes With Burrata and Hot Sauce. Chris Morocco, Bon Appetit. Ellie Krupnick, director of editorial operations. Late-Summer Salad with Berry-Coconut Dressing.

Menu Planning 105

Menu Planning Marketing 105

EATER

APRIL 11, 2022

But beyond the specific family members at the core of Pachinko , food plays a central role in the story: the Busan fish markets, where Sunja helps her family’s boarders hawk seafood and where she meets the intimidating fish broker Hansu. The kimchi Sunja makes with her mother, and then sells in the markets of Osaka. I didn’t think so.

Marketing 98

Marketing Budgeting Menu Planning Scheduling 98

Modern Restaurant Management

FEBRUARY 25, 2020

Condado plans to accelerate growth by bringing its build-your-own taco concept to guests across the country who are craving a convenient, relaxed hangout spot that celebrates creativity and fresh ingredients. Condado also plans to further invest in the professional development of its team members.

Front of House 139

Front of House Marketing Scheduling Back of House 139

Les Roches

JUNE 5, 2023

This includes meeting all guest expectations, handling behind-the-scenes suppliers and staffing, as well as planning marketing and business growth tactics. This role typically requires additional culinary knowledge, or you might work alongside the head chef to plan the menu.

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

Modern Restaurant Management

SEPTEMBER 27, 2024

Expert Market’s survey results also revealed that labor shortages have been cited as a top concern for nearly a quarter (23 percent) of US F&B businesses, top chart. This finding from Expert Market’s 2024 F&B Industry Report sheds light on a clear culinary gap within the industry's workforce.

Reservations 100

Reservations Pricing Marketing Accounting 100

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

Scheduling 158

Scheduling Front of House Training Customer Service 158

MBB Hospitality

AUGUST 25, 2023

From culinary strategy to kitchen management, menu planning, rebranding, and more, a restaurant consultant can significantly influence a restaurant’s journey to success. This encompasses the entire spectrum, including kitchen management, menu planning, sourcing, and other culinary aspects.

Menu Planning 52

Menu Planning Presentation Training Document 52

Les Roches

JULY 4, 2024

From front office operations and housekeeping to food and beverage management, revenue optimization and marketing strategies, hotel managers have to oversee everything that happens in the hotel or resort. Courses explore the principles of menu planning, food preparation, drinks service and restaurant operations.

Travel and Tourism 52

Travel and Tourism Guest Satisfaction Events Guest Services 52

EATER

JANUARY 5, 2022

Andy Rebhun, SVP digital and marketing officer for El Pollo Loco, noted during the drone demo that “I really don’t feel like customers should have to travel to pick up their food.” For dinner on my first night, I ate at Night + Market, a Thai restaurant from LA. Why should geography determine what restaurants you can order from?

Presentation 144

Presentation Marketing Catering Demo 144

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. Your menu, if used judiciously, is the most powerful tool for your restaurant marketing.

Training 59

Training Menu Planning Marketing Server 59

Synergy Suite

OCTOBER 26, 2023

Identifying patterns in COGS trends empowers decision-makers to adapt and refine strategies, whether it be adjusting menu offerings, negotiating better supplier deals, or fine-tuning inventory management. These fluctuations, often a result of dynamic market conditions or inconsistent supplier performance, demand a strategic response.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Winter Truffle Hospitality

MARCH 12, 2020

menu planning. Concept D.igning, Kitchen Designing, menu designing, Interior Designing. operations and management, photography or marketing services: he informs. Gradually, he began acquiring more projects as a freelancer based on word-of-mouth referrals. That, when he thought to set up his own venture. and food styling.

Menu Planning 40

Menu Planning Information Marketing Training 40

Synergy Suite

DECEMBER 14, 2023

Menu planning and item selection Menu planning and item selection play a pivotal role in influencing inventory turnover ratio for restaurants. Strategic menu planning involves balancing popular, high-margin items with perishable goods to minimize excess inventory.

Menu Planning 52

Menu Planning Information Procurement Training 52

7 Shifts

AUGUST 29, 2019

Menu Pricing and 2. Menu Design Once you analyze all of your menu items’ popularity and profitability, you can carefully engage in restaurant menu planning for your customer-facing menu to maximize profits. Typically, the practice is broken down into two segments: 1.

Pricing 111

Pricing Back of House Menu Planning Server 111

Hotel Business

SEPTEMBER 13, 2024

A language-switching tool means your menu can be understood by a much broader market which then has the confidence to order potentially even more items. Market your mobile Visibility and knowledge of your mobile ordering platform is integral to its adoption and success.

Communication 52

Communication Information Presentation Guest Satisfaction 52

Les Roches

AUGUST 21, 2024

Their job includes menu planning and development, inventory management and ensuring high standards of food quality and service. Sales and marketing managers oversee marketing campaigns, promotions and advertising initiatives to increase the hotel’s visibility and market presence.

Guest Satisfaction 52

Guest Satisfaction Housekeeping Budgeting Events 52

Les Roches

JUNE 25, 2024

Accreditation means the course meets established quality standards and is recognized by employers Curriculum and course content: evaluate the modules in the course to check they cover all the main aspects of hotel management, including guest services, operations management, finance, marketing and leadership.

Travel and Tourism 52

Travel and Tourism Events Scheduling Guest Satisfaction 52

Les Roches

JULY 5, 2024

The role and responsibilities of a hotel manager From overseeing front desk operations and housekeeping to managing food and beverage services, sales and marketing initiatives and financial performance, hotel managers play a key role in driving the success of hospitality establishments.

Event Coordination 52

Event Coordination Housekeeping Training Front Desk Operations 52

The Restaurant Times

NOVEMBER 8, 2021

Market Research . Make sure you research the market and adopt the simplest pricing techniques in that area. Other factors to consider include your brand, market circumstances, overhead, personnel, and guests. At the end of the day, it will be your customers who will provide you with feedback on your menu pricing.

Pricing 59

Pricing POS Systems Menu Planning Marketing 59

Les Roches

JANUARY 20, 2024

The value of the global food and beverage market grew to more than $7,000 billion in 2023. Food and beverage consulting delivers invaluable­ knowledge in areas such as ope­ning new restaurants, improving existing e­stablishments, devising effe­ctive marketing strategie­s, and creating efficient business ope­rational plans.

Regulatory Compliance 52

Regulatory Compliance Pricing Marketing Menu Planning 52

Les Roches

AUGUST 10, 2023

Some of the common back-of-house positions you may find include: Food and beverage manager Chef Sous chef Line cook Pastry chef Purchasing manager Housekeeping staff Facilities manager Maintenance technician Sales and marketing Finance and revenue management What skills are required for back-of-house roles? Salary range: $66,000 to $93,000.

Travel and Tourism 52

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

The Restaurant Times

JUNE 6, 2023

According to Grand View Research , the market size of restaurant management software will reach $4.5 The market is projected to experience a 16.3% With this data, you can make data-driven decisions regarding menu planning, dynamic menu pricing adjustments, and cost control strategies. million in 2022.

POS Systems 52

POS Systems Vendor Management Information Pricing 52

SiteMinder

FEBRUARY 29, 2024

Trainees learn how to craft compelling sales pitches, utilise digital marketing tools, and develop strategies to target various market segments. Food and beverage management for events : Coordinating catering needs, menu planning, and service timing for events.

Training 52

Training Customer Service Communication Guest Satisfaction 52

SiteMinder

OCTOBER 11, 2022

This is part of strategy planning and marketing, and needs to be considered to help boost bookings and encourage guests to dine at your establishment. Once you have the base of your hotel restaurant established, you need to continue to work on growth and development plans. Managing and marketing your hotel’s food waste control.

Customer Service 52

Customer Service Reservations Book Marketing 52

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Lithos POS

DECEMBER 19, 2023

His duties include executing marketing strategies, recruitment, and hiring, ensuring food quality, staff training, and maintaining effective communication between the administrative team, kitchen staff, and front-of-house employees. Quality Menu Planning A well-planned menu can make your fast food business profitable.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Les Roches

APRIL 3, 2023

Menu planning and development are also often up to the manager and head chef. From making certain that recipes are followed correctly to ensuring that food is properly stored and presented, managers must keep an eye on every detail of the kitchen.

Customer Service 52

Customer Service Budgeting Communication Training 52

Les Roches

JUNE 26, 2024

Students learn about business topics such as accounting, economics, management and marketing as well as specific aspects of hospitality management. The program equips graduates with the skills needed to succeed in various roles in the hospitality industry, including hotel management, event planning and food service management.

Guest Satisfaction 40

Guest Satisfaction Front Desk Operations Travel and Tourism Hospitality Management 40

Synergy Suite

NOVEMBER 16, 2023

Sales Volume: This fundamental calculation involves tallying the total units of a specific menu item sold over a given period. Sales Volume acts as a barometer, revealing the popularity and market demand for each dish. Here we will explore challenges and offer strategic solutions to revitalize the performance of low sale menu items.

Training 52

Training Presentation Pricing Information 52

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Marketing: Attracting and retaining guests requires effective promotion and marketing strategies.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Marketing: Attracting and retaining guests requires effective promotion and marketing strategies.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Les Roches

AUGUST 2, 2024

They ensure high-quality food and service, manage staff and work on menu planning and budgeting Sales and marketing manager: develops and implements strategies to attract guests and increase revenue.

Travel and Tourism 52

Travel and Tourism Guest Satisfaction Training Hospitality Management 52

Modern Restaurant Management

FEBRUARY 10, 2020

New GFI-commissioned data also released today reveals the size of the market opportunity on offer and shows that U.S. 58 of the top 100 restaurant chains are taking advantage of the plant-based market opportunity–even increasing their plant-based offerings from 25 to 50 percent of their menu, like Panera Bread plans to do.

Marketing 183

Marketing Training Magazine Back of House 183

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. This allows for accurate financial reporting, budgeting, and forecasting.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Plan your reopening timeline The first question to ask yourself (and your team) when planning a reopen is “when”? Market your grand reopening!

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147