Horizon Hospitality

JULY 17, 2024

The confluence of these economic pressures demands innovative approaches to menu planning, cost control, and supplier negotiations. Strategies for Menu Planning Simplify the Menu: Streamlining your menu can significantly reduce food costs.

Portion Control 130

Portion Control Menu Planning Pricing Server 130

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. Oversee incoming deliveries.

Scheduling 158

Scheduling Front of House Training Customer Service 158

7 Shifts

OCTOBER 2, 2019

You’re now responsible for their schedules, their paychecks, their days off, and setting an example for professionalism. The servers are running back and forth with orders to relay or food to serve. As a manager, planning and organization will become a bigger part of your job.

Communication 114

Communication Scheduling Server Training 114

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. Your staff schedule post-COVID may look very different than your pre-COVID schedule.

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147

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. Oversee incoming deliveries.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Lithos POS

DECEMBER 19, 2023

They manage staff schedules, handle customer inquiries or concerns, and contribute to creating a welcoming atmosphere. They are also known as servers, and they are responsible for taking food orders, serving meals, and ensuring guests have a satisfying dining experience. Waiters are the person who will directly interact with customers.

Front of House 52

Front of House Scheduling Communication Bookkeeping 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