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. Time and Attendance Labor and employee scheduling is closely tied to time and attendance tracking.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52

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. Becuase of the direct interaction he should know about the menu recommendations, and answer customer queries.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Les Roches

JULY 5, 2024

Educational pathways to learning hotel management From formal degree programs to online courses and vocational training, there are plenty of options that offer valuable training and skills important for success in hotel management. Developing and implementing strategic plans to achieve revenue targets and profitability goals.

Event Coordination 52

Event Coordination Housekeeping Training Front Desk Operations 52

Les Roches

APRIL 3, 2023

They include: Hiring and training employees The first step in being a restaurant manager is hiring the right staff. It’s also up to the manager to ensure employees receive proper training and that their performance meets expectations. Menu planning and development are also often up to the manager and head chef.

Customer Service 52

Customer Service Budgeting Communication Training 52

Synergy Suite

DECEMBER 21, 2023

Influence on Menu Planning Inventory variance can also affect your menu planning. Training Staff on Inventory Practices Training your staff in proper inventory management techniques is crucial. Schedule a demo today to see how SynergySuite can help you take your restaurant business to the next level.

Portion Control 52

Portion Control Information Menu Planning Training 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

JUNE 25, 2024

It’s not just about the accreditation or the curriculum; it’s about finding a program that aligns with your goals, learning style and schedule. By setting clear goals, creating a study schedule and staying updated on industry trends, you can position yourself for success in a competitive job market.

Travel and Tourism 52

Travel and Tourism Events Scheduling Guest Satisfaction 52

Synergy Suite

NOVEMBER 16, 2023

By training staff to adeptly recommend additional menu items, upgrades, or complementary offerings during the ordering process, establishments can effectively boost the average transaction value. Train staff to upsell items that are lower in sales but have a higher profit margin.

Training 52

Training Presentation Pricing Information 52

Les Roches

AUGUST 21, 2024

Their job includes menu planning and development, inventory management and ensuring high standards of food quality and service. Housekeeping managers develop cleaning schedules, manage inventory of cleaning supplies and train housekeeping personnel in proper cleaning techniques and guest interaction protocols.

Guest Satisfaction 52

Guest Satisfaction Housekeeping Budgeting Events 52

Synergy Suite

OCTOBER 26, 2023

Training staff on proper handling and storage procedures is essential to prevent unnecessary spoilage. Restaurants can also explore creative ways to repurpose excess ingredients, turning potential waste into innovative menu offerings.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Les Roches

JUNE 26, 2024

Certificate programs Hotel management certificates offer specialized training in specific areas. They are typically shorter in duration than degree programs and focus on topics such as front desk operations, event planning, revenue management or food safety.

Guest Satisfaction 40

Guest Satisfaction Front Desk Operations Travel and Tourism Hospitality Management 40

Les Roches

JANUARY 20, 2024

Ope­rational consultants skilled in efficiency can ide­ntify areas that may hinder smooth business ope­rations, such as staff training schedules or procureme­nt cycles. 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

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. and put them into the schedule.

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147