Lithos POS

DECEMBER 19, 2023

By using this approach, your business operations are seamlessly coordinated and overseen, The hierarchy within a restaurant is clearly shown – from the upper levels to the front row. It also helps in effective communication in every department to others. He has a key leadership role in the overall operations of the business.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

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

NOVEMBER 16, 2023

Make sure to measure and analyze the sales volume data over time, so that you can see how the sales volume of certain menu items fluctuate with seasonality or around certain holidays or events. Armed with that data, you can make informed decisions about when your menu items are most popular, and when they might not be as valuable.

Training 52

Training Presentation Pricing Information 52