EATER

APRIL 11, 2022

So we had to seek out different varieties of cabbage that would be a little smaller, or just really trim down the present day ones to make them look like they might have existed in 1930. Talk to me about menu planning. I didn’t think so. Was there a specific list of dishes you had in mind, that you assigned to different scenes?

Marketing 98

Marketing Budgeting Menu Planning Scheduling 98

Modern Restaurant Management

SEPTEMBER 27, 2024

Results also indicate that restaurants and bars should expect to see high demand for large party bookings, with 52 percent of diners planning group outings of eight or more. This presents a significant opportunity for restaurants to tap into the festive spirit and create large format or family-style experiences to capitalize on the demand.

Reservations 100

Reservations Pricing Marketing Accounting 100

Hotel Business

SEPTEMBER 13, 2024

Multi-lingual capabilities For overseas guests, understanding a menu in a foreign language can present challenges and friction. Ensure staff have a clear and present understanding of your app and its functionality so they can both use it and promote it to guests to the best of their ability.

Communication 52

Communication Information Presentation Guest Satisfaction 52

Synergy Suite

NOVEMBER 16, 2023

Customer Feedback provides a nuanced understanding of how well a menu item resonates with patrons, offering insights into flavor profiles, presentation, and overall dining experience. Each of these measurements can tell you a lot about each menu item, and what might be best in terms of your menu strategy.

Training 52

Training Presentation Pricing Information 52

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. 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.

Scheduling 78

Scheduling Front of House Training Customer Service 78

The Restaurant Times

MARCH 1, 2022

Customers of the present day are not always keen on sharing their feedback verbally. It will help you stay on top of your entire inventory to help with menu planning, order low-stock items, and reduce food wastage. Source: Localogy. Dealing With Complaints And Feedback . Remember Your Restaurant Visitors .

POS Systems 52

POS Systems Training Customer Service Catering 52

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

Les Roches

APRIL 3, 2023

This includes overseeing staff, inventory management, creating menus and pricing dishes, ensuring customer satisfaction, and adhering to sanitation and safety regulations. Restaurant managers must be knowledgeable about every aspect of their business, from front-of-house restaurant operations to food preparation and presentation.

Customer Service 52

Customer Service Budgeting Communication Training 52

The Restaurant Times

NOVEMBER 8, 2021

It can be determined by the service you provide, the ambience, and the food presentation. . Visit comparable restaurants in the region and assess their price for the meals you wish to include on your own menu. Make sure you research the market and adopt the simplest pricing techniques in that area.

Pricing 59

Pricing POS Systems Menu Planning Marketing 59

Synergy Suite

DECEMBER 21, 2023

Influence on Menu Planning Inventory variance can also affect your menu planning. We offer restaurant analytics software that captures and presents your data in an easy-to-understand dashboard. If you consistently have variances in key ingredients, it can disrupt your ability to offer certain dishes to customers.

Portion Control 52

Portion Control Information Menu Planning Training 52

Synergy Suite

OCTOBER 26, 2023

Menu Planning Strategic menu planning emerges as a powerful tool when it comes to ingredient waste and spoilage. By aligning menu offerings with seasonality and carefully considering shelf life, restaurateurs can minimize the risk of excess inventory and ingredient spoilage.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Lithos POS

DECEMBER 19, 2023

Chefs are responsible for creating and designing the menu, managing kitchen operations, and ensuring the quality and presentation of dishes. Cooks, on the other hand, work under the direction of chefs to execute the menu, prepare ingredients, and cook dishes by following the restaurant’s recipes and standards.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Les Roches

JANUARY 20, 2024

Present yourself credibly so prospective clients recognize the value they’ll gain by retaining your consultation services. The role involves restaurant concept development, facility design, menu planning, and food and beverage management, as well as a range of other tasks.

Regulatory Compliance 52

Regulatory Compliance Pricing Marketing Menu Planning 52

Xotels

NOVEMBER 23, 2023

The Future of Hotel Management Fast forward to the present day, and the global hotel landscape has exploded. Hotel management oversees menu planning, food quality, pricing, and service standards to guarantee a delightful dining experience. Utilise sales techniques to present options and alternatives to guests.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

The Future of Hotel Management Fast forward to the present day, and the global hotel landscape has exploded. Hotel management oversees menu planning, food quality, pricing, and service standards to guarantee a delightful dining experience. Utilise sales techniques to present options and alternatives to guests.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40