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. Diversify suppliers to ensure flexibility and competitiveness.

Portion Control 130

Portion Control Menu Planning Pricing Server 130

7 Shifts

OCTOBER 2, 2019

The servers are running back and forth with orders to relay or food to serve. Planning and Organization If you’re coming into a management role from a server, bartending or kitchen position, you may be used to frequently working on the fly. As a manager, planning and organization will become a bigger part of your job.

Communication 114

Communication Scheduling Server Training 114

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. Instruct your servers to recommend these items wherever possible.

Pricing 111

Pricing Back of House Menu Planning Server 111

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

The Restaurant Times

NOVEMBER 30, 2020

With several categories of personnel required in a restaurant business such as managers, cooks, servers, dishwashers, hosts, etc., Menu Planning and Design. An important aspect that is often neglected is menu design and layout. hiring and training them is critical.

Training 59

Training Menu Planning Marketing Server 59

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

JULY 5, 2024

Positions such as front desk associate, guest services representative, housekeeping attendant or food and beverage server provide opportunities to learn firsthand about hotel operations and interact with guests daily. Developing and implementing strategic plans to achieve revenue targets and profitability goals.

Event Coordination 52

Event Coordination Housekeeping Training Front Desk Operations 52