Hotel Owner

JULY 4, 2023

He joins from YuMove, a pet supplements company, where he was group finance director from March 2022 to January 2023 and he managed and trained a UK and US finance team, supported M&A activity, and was a key member of the senior leadership team.

Accounting 104

Accounting Training 104

Modern Restaurant Management

NOVEMBER 22, 2022

However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. Training and onboarding for a new role is no small task and it can take time to learn before they can begin meeting needs. How to avoid.

Budgeting 206

Budgeting Training Scheduling Catering 206

The Restaurant Times

MAY 14, 2023

With a law degree and fellowship from the Institute of Chartered Accountants in England and Wales, Gauri worked as a tax consultant with PWC in London and Mumbai for eight years. In 2008, she returned to Mumbai without prior experience in the hospitality industry or aspirations of becoming an entrepreneur.

Book 98

Book Accounting Presentation Training 98

The Restaurant Times

MARCH 8, 2023

Chiquita Gulati Co-founder Paschion Restaurants Chiquita is a celebrated chef and co-founder of Paschion Restaurants, a company that has been running Spice Market , an Indian regional food specialty restaurant in New Delhi since 2008. We have our eggs in different baskets and we know how to cook them all with ease, joy and poise.

Catering 52

Catering Demo Events Marketing 52

Modern Restaurant Management

OCTOBER 22, 2020

Together, they are launching the Pathways to Black Franchise Ownership program, an innovative personal development training initiative that equips potential business owners to operate high-performing businesses. Off-premise sales now account for 81% of the business, including digital, marketplace and to-go orders.

Multi-Unit Operations 154

Multi-Unit Operations Marketing Sanitation Training 154

The Restaurant Times

AUGUST 25, 2022

By 2008, we figured out that franchising was the way to scale The Chocolate Room brand. Therefore, we started franchising towards the end of 2008. . Since menu engineering is a decisive factor in client engagement and retention, what were the key factors that you took into account while designing the menu?

Marketing 98

Marketing Training Housekeeping Accounting 98

7 Shifts

NOVEMBER 3, 2022

These accounts may not shock you. I have been serving plant based charcuterie since 2008.Broccoli Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. At Smalls Sliders, they combat this by training every hire on every position. She promptly quit.

Training 78

Training Communication Workshop Document 78