Modern Restaurant Management
MAY 8, 2024
Some diners are more open to robot servers at quick service restaurants (30 percent) and table service (10 percent), but are still in the minority. Operators of table service restaurants in particular will have to be careful about how much automation they introduce, and what kind. This line is often blurred.
SiteMinder
FEBRUARY 29, 2024
This training covers a wide range of areas including customer service, communication, problem-solving, and operational management. Upselling and cross-selling : Techniques to promote hotel services and amenities, contributing to revenue growth.
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Lithos POS
DECEMBER 19, 2023
He has duties in both the front-of-house and back-of-house operations. In the front-of-house, he is responsible for customer service, reservations, and the overall dining experience. They manage staff schedules, handle customer inquiries or concerns, and contribute to creating a welcoming atmosphere.
Les Roches
MAY 24, 2023
You’ll also be responsible for planning staff training , such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training. You will also need to learn interpersonal skills and social skills.
Les Roches
MAY 9, 2023
You’ll also be responsible for planning staff training, such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training. You will also need to learn interpersonal skills and social skills.
Modern Restaurant Management
DECEMBER 17, 2020
It also found that consumers: Shop locally for quality goods and experiences : In addition to supporting the local community, consumers choose to shop at small businesses for the quality of goods (48 percent) and customer service (45 percent) as well as the ability to find unique/niche merchandise (44 percent).
Modern Restaurant Management
OCTOBER 16, 2019
Rather than assigning people to prep stations or at checkout, Ono takes advantage of automation to free people up to do what they do best; customer service/engagement and education. With self-cleaning technology, there are never issues with equipment going uncleaned.
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