Les Roches

JUNE 5, 2023

The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverage operations.

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

Synergy Suite

JUNE 27, 2023

In this article, we dive into the different aspects of a quality restaurant management system, and discuss how each piece helps to serve the others. By analyzing inventory usage, costs, and trends, restaurant owners and managers can identify areas of improvement, optimize menu pricing, and forecast demand.

POS Systems 52

POS Systems Scheduling Information Procurement 52

Xotels

NOVEMBER 23, 2023

This is just one of the many important things discussed in this article. As a hotel management company , we hope this article will help you with the basic concept of hotel management to explore different hotel positions and everything in between. Article Summary What Is Hotel Management All About, And Why Is It Important?

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

This is just one of the many important things discussed in this article. As a hotel management company , we hope this article will help you with the basic concept of hotel management to explore different hotel positions and everything in between. Article Summary What Is Hotel Management All About, And Why Is It Important?

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Les Roches

APRIL 3, 2023

In this article, we will explore how to be a restaurant manager , including some key responsibilities and skills, and we’ll also provide some guidance on how to become the general manager of a restaurant. Menu planning and development are also often up to the manager and head chef.

Budgeting 52

Budgeting Customer Service Communication Training 52

The Restaurant Times

NOVEMBER 30, 2020

This article talks about the specific areas where restaurant consulting becomes a prerequisite to help your restaurant thrive in a competitive business landscape. . Based on these factors, a restaurant consultant enables you to decide the restaurant design, develop the menu, and the pricing. Menu Planning and Design.

Training 59

Training Menu Planning Marketing Server 59

EATER

OCTOBER 21, 2021

Managers underpaid and overworked Black cooks and porters, beginning just after the Civil War, to trim the budget. A New York Times article from 1886 reported that porters could work 37 hours straight, make $16 a month, and have to pay for their own uniforms ($18 a piece) and meals. million on food service, according to Quinzio.

Training 121

Training Budgeting Article Menu Planning 121