7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. One other way you may need to manage inventory is with menu planning.

Scheduling 158

Scheduling Front of House Training Customer Service 158

Les Roches

AUGUST 21, 2024

Front office manager As the face of guest services, this professional plays a pivotal role in ensuring a seamless customer experience from check-in to departure. They also oversee the concierge services, ensuring guests receive personalized recommendations and assistance.

Guest Satisfaction 52

Guest Satisfaction Housekeeping Budgeting Events 52

Les Roches

JULY 4, 2024

Students will learn about guest service, customer satisfaction, the strategic management of hospitality operations, industry trends and cultural influences on guest experiences. Courses explore the principles of menu planning, food preparation, drinks service and restaurant operations.

Travel and Tourism 52

Travel and Tourism Guest Satisfaction Events Hospitality Management 52

Les Roches

AUGUST 10, 2023

Understanding the hospitality and tourism industry The hospitality and tourism industry comprises a diverse range of services to deliver attentive fulfillment of customer needs, promote and plan travel and create great customer experiences. What is the hospitality industry? What is the tourism industry?

Travel and Tourism 52

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

The Restaurant Times

MARCH 1, 2022

Your Menu Is Your Star . And if you consistently serve good food and exceptional service, you will have more returning customers to your restaurant. . Streamlining your menu will help you maintain consistency in producing great food. Stay on top of your takeaways and deliveries with an optimized menu. .

POS Systems 52

POS Systems Training Customer Service Catering 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. In the front-of-house, he is responsible for customer service, reservations, and the overall dining experience.

Front of House 52

Front of House Scheduling Communication Bookkeeping 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

EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The environmental mission can come later.

Communication 121

Communication Pricing Information Training 121

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. One other way you may need to manage inventory is with menu planning.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Les Roches

JUNE 26, 2024

Understanding hotel management There are a lot of different responsibilities involved in managing a hotel to ensure the efficient functioning of the property while providing exceptional service to guests. This includes managing day-to-day operations, overseeing staff, maintaining facilities and optimizing financial performance.

Guest Satisfaction 52

Guest Satisfaction Front Desk Operations Travel and Tourism Hospitality Management 52

SiteMinder

MAY 29, 2024

Poor staff training : Lack of proper training for hotel staff on waste management practices, such as recycling and composting, can result in increased waste generation and improper disposal. Factor waste into menu planning Consider donating food surplus to better manage hotel food waste.

Regulatory Compliance 52

Regulatory Compliance Blog Guest Satisfaction Training 52

7 Shifts

MAY 11, 2020

Below, we’ll continue detailing other steps of your reopen plan which you can use to build out a timeline for your restaurant. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures.

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147

The Restaurant Times

NOVEMBER 30, 2020

While opening a new restaurant business, multiple factors are considered, ranging from deciding the restaurant concept, design, menu engineering, to hiring and staffing. To make sure that your restaurant business runs into as few problems as possible, you may require the services of a restaurant consultant. Staff Hiring and Training.

Training 59

Training Menu Planning Marketing Server 59

Hotel Business

SEPTEMBER 13, 2024

Adopting a transparent approach to menus with comprehensive information on each dish and drink available can enable guests to make informed decisions, increase their confidence in ordering and encourage them to explore more of what your menu has to offer. Bear in mind, guests tend to spend more when prompted twice.

Communication 52

Communication Information Presentation 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

Modern Restaurant Management

SEPTEMBER 27, 2024

Prepare to Accommodate Large Parties Group dining is set to be a major trend this holiday season, with 52 percent of diners planning to host holiday parties of eight or more people at a bar or restaurant. Consumer Priorities : Faster service and accurate orders are top priorities for AI features. foodservice industry.

Reservations 100

Reservations Pricing Marketing Accounting 100

Winter Truffle Hospitality

MARCH 12, 2020

He zeroed in upon establishing Food Consulting Services (FCS) to offer food consulting. menu planning. “When it comes up to unique services, we offer A to Z service assistance – be it food styling. Concept D.igning, Kitchen Designing, menu designing, Interior Designing. 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

OCTOBER 2, 2019

Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. Finally, good communication can also come in the form of good training. A 2016 Deloitte report underlines the importance of ongoing training across business types. Make sure everyone understands their roles on your team.

Communication 114

Communication Scheduling Server Training 114

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

JANUARY 20, 2024

Types of food and beverage consulting services Food and beve­rage consulting covers a wide range­ of services to mee­t the unique nee­ds of clients. Ope­rational consultants skilled in efficiency can ide­ntify areas that may hinder smooth business ope­rations, such as staff training schedules or procureme­nt cycles.

Regulatory Compliance 52

Regulatory Compliance Pricing Marketing Menu Planning 52

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

Synergy Suite

OCTOBER 26, 2023

Running a successful restaurant is not just about creating delicious dishes and providing excellent service; it’s also about managing your finances effectively. Cost of Goods Sold (COGS) represents the direct costs associated with producing the goods or services a restaurant sells. What is COGS?

Pricing 52

Pricing Portion Control Communication Menu Planning 52

SiteMinder

OCTOBER 11, 2022

Hotels will need to ensure restaurant operations and service is seamless across multiple areas and locations. Charging to their room, ordering room service or enjoying their breakfast within a hotel restaurant can all contribute to the enjoyment of their stay. Room service extension. Many guests indulge in room service.

Customer Service 52

Customer Service Reservations Book Marketing 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. Hotels become more than stays; they’re immersive stories, blending comfort, tech, and warm hospitality.

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. Hotels become more than stays; they’re immersive stories, blending comfort, tech, and warm hospitality.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

EATER

JUNE 12, 2020

Culinary schools rely on hands-on training. Being in a kitchen-classroom setting ensures students learn to braise, cut, saute, chop, and dice under the tutelage of a trained culinary professional, an environment that’s hard to replicate via video call. Yuriy Golub /Shutterstock. Can they survive during the pandemic?

Demo 119

Demo Training Menu Planning Communication 119

Modern Restaurant Management

FEBRUARY 10, 2020

The Humane Society of the United States, Oldways, the Physicians Committee for Responsible Medicine, Health Care Without Harm and Meatless Monday are five nonprofits providing support, resources and hands-on trainings to hospital culinary teams to help them provide more plant-based meals.

Marketing 183

Marketing Training Magazine Back of House 183

EATER

OCTOBER 21, 2021

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited. It seemed passengers didn’t even want traditional train car dining anyway.

Training 127

Training Budgeting Article Menu Planning 127