Synergy Suite

NOVEMBER 30, 2023

Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness. Regular Monitoring: Monitor portioning regularly to identify any deviations and address them promptly.

Portion Control 52

Portion Control Scheduling Pricing Training 52

SiteMinder

FEBRUARY 29, 2024

This approach helps staff better retain information and apply their new skills effectively in their daily tasks. Reception staff won’t get as much out of food and beverage safety training as kitchen staff will, nor would kitchen staff necessarily benefit from guest service training if they’re in a solely back-of-house role.

Training 52

Training Customer Service Communication Guest Satisfaction 52

Modern Restaurant Management

OCTOBER 16, 2019

No personally identifiable information is tracked or recorded on any individual. “E-commerce websites have always had detailed analytics on how customers navigate their sites, but restaurants never have had access to this information in their physical stores. For more information on Reach for the Stars, click here.

Marketing 126

Marketing Training Maintenance Pricing 126

Modern Restaurant Management

MARCH 11, 2020

The new Tipping Point resources include server tip cards, back-of-house posters and 30-second videos for every Scoop item included in Tipping Point. In addition to product-specific resources, Tipping Point includes e-Learning and training materials to support both restaurant managers and servers. million shifts for nearly 2.7

Procurement 154

Procurement Marketing Scheduling Events 154