7 Shifts

JANUARY 10, 2024

On-premise RMS An on-premise RMS operates fully on a restaurant’s physical premises, involving servers and systems located in the restaurant. Cloud-based RMSes are highly scalable, enable easier cross-location functionality, and often have lower upfront costs (since you won’t pay to set up a server at every restaurant).

Scheduling 78

Scheduling Server Customer Service Back Office Operations 78

7 Shifts

OCTOBER 21, 2021

The way your menu is presented should also reflect your concept. A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from. Cons: Less control over incoming demand and customer service when relying on third-party apps. Menu design.

Scheduling 148

Scheduling Server Presentation Marketing 148

Restaurant Engine

APRIL 10, 2024

When people dine-in you can offer them amazing customer service along with their meal. You also have the opportunity to address any issues your customers have right when they happen. So, you can also help smooth out any issues so your customers don’t leave unhappy. All they have to do is show up and eat.

Customer Service 52

Customer Service Training Marketing Server 52

Service that Sells

SEPTEMBER 19, 2022

If your restaurant serves alcohol, you and your servers have a responsibility to prevent underage alcohol sales on your premises. What Your Alcohol Servers Need to Know. Train your servers to understand the four important components of a valid ID: It must be an official government-issued document with a photograph.

Training 52

Training Server Document Customer Service 52

NCC USA

MARCH 20, 2023

Being fluent in how to use your POS system empowers your servers to give excellent customer service, allowing you to seat customers quickly and operate your restaurant at peak efficiency. Create Better Customer Experiences Once you have covered the basics, it’s time to move on to point-of-sale training.

Training 52

Training POS Systems Server Customer Service 52

Modern Restaurant Management

APRIL 26, 2024

This level of detail and flexibility requires a sophisticated approach to managing and presenting data. By letting diners enter their dietary needs right into the system, mistakes go down, making food service safer and more personalized. It's a big step towards better, faster service and making everyone feel welcome and safe.

POS Systems 98

POS Systems Information Training Server 98

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. Notice a spill that your staff is too in the weeds to address?

Scheduling 159

Scheduling Front of House Training Customer Service 159

SiteMinder

OCTOBER 11, 2022

Regardless of seniority, these are all customer facing positions and require excellent people skills. The purpose of the role is to ensure that all guests receive high quality customer service. Key attributes include strong people skills, attention to detail, good leadership skills and customer service experience.

Maintenance 72

Maintenance Concierge Front of House Budgeting 72

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Multitasking is not a natural-born skill.

Back of House 148

Back of House Front of House Server Download 148

The Restaurant Times

MARCH 10, 2023

The behavior of your staff makes the biggest difference in the quality of your restaurant’s service. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image. They supervise other servers while also serving their tables.

Front of House 52

Front of House Server POS Systems Reservations 52

7 Shifts

DECEMBER 27, 2019

Team culture and customer service also suffer. If you lose a server once every two months, you have to replace that position six times a year, which equates to a $35,184 penalty to replace your employees! When there’s a shortage of servers at a restaurant, service suffers. Here’s how.

Server 144

Server Training Front of House Back of House 144

MBB Hospitality

FEBRUARY 13, 2024

You have the ultimate goal of providing your customers the best experience with delicious food, customer service that goes above and beyond, and so much more. Make staff management more efficient As a restaurant owner, you will have a staff that consists of servers, bussers, and your kitchen staff among others.

Training 52

Training Marketing Server Customer Service 52

Lithos POS

DECEMBER 19, 2023

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. Waiters are the person who will directly interact with customers.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Les Roches

DECEMBER 28, 2023

Server Servers have direct communication with customers. Tactful, attentive service can transform ordinary meals into exceptional experiences. On-the-job learning is usually key and formal education is less essential Server/Bartender : Previous experience is usually sought after.

Front of House 52

Front of House Server Back of House Training 52

EATER

JULY 8, 2022

A few months after the first COVID-19 shutdown, restaurants furloughed and laid off cooks, servers, bartenders, and managers nationwide. She stood in the corner of the dining room tapping her foot and audibly complaining to her daughter around other customers waiting patiently. Great customer service!” We panicked.

Server 103

Server POS Systems Budgeting Magazine 103

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. Notice a spill that your staff is too in the weeds to address?

Scheduling 78

Scheduling Front of House Training Customer Service 78

7 Shifts

DECEMBER 4, 2020

While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads. Payroll jargon and processes aren't intrinsically complicated; they're usually just presented in difficult-to-understand ways. Let’s revisit our server, Max.

Scheduling 148

Scheduling Server Information Accounting 148

7 Shifts

MARCH 16, 2022

High staff turnover has the potential to negatively impact your business's productivity, employee morale and, of course, the quality of product and customer service. Their health, interests, and familial responsibilities are just as much a part of who they are as cook, host, or server. Another key strategy is talent management.

Scheduling 148

Scheduling Server Communication Training 148

EATER

APRIL 28, 2023

I was cooking for a very long time before I actually presented my food to anyone because I didn’t have TV-level production for my food content. Just regular people skills, customer service. Being well-rounded in restaurants — having management skills and server skills, along with cooking skills — is really important.

Front of House 101

Front of House Events Catering Back of House 101

Synergy Suite

DECEMBER 22, 2022

While at first restaurant training may not seem to directly correlate with increasing sales and revenue, keep in mind that the staff and servers are the first customer touchpoint. . However, the most common negative results include: Poor Customer Service. Guest and Customer Service Principles.

Training 52

Training Document Information Server 52

7 Shifts

MAY 15, 2023

While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads. Payroll jargon and processes aren't intrinsically complicated; they're usually just presented in difficult-to-understand ways. Step 5: The final payroll payout Let's revisit our server, Max.

Scheduling 78

Scheduling Document Information Server 78

Lithos POS

JANUARY 27, 2022

Ensuring Best Customer Service Management of Vendors, Inventory, and Equipment HR Objectives Marketing Planning menu Health and safety standards Managing costs. You can also use a lot of loyalty techniques by understanding your loyal customers. In this 2022 era, businesses need to place a lot of emphasis on customer service.

Competitive Analysis 52

Competitive Analysis Server Marketing Training 52

Xotels

NOVEMBER 23, 2023

The Future of Hotel Management Fast forward to the present day, and the global hotel landscape has exploded. Trends in our Industry We see 3 most important trends in the coming years to stay on top of: Need for Higher Level Customer Service Consumer Trends New Concept Trends Curious to hear our in-depth thoughts about these trends?

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

The Future of Hotel Management Fast forward to the present day, and the global hotel landscape has exploded. Trends in our Industry We see 3 most important trends in the coming years to stay on top of: Need for Higher Level Customer Service Consumer Trends New Concept Trends Curious to hear our in-depth thoughts about these trends?

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Synergy Suite

DECEMBER 19, 2023

It encompasses kitchen staff, servers, bartenders, host/hostesses, and any other personnel contributing to your restaurant’s operations. This includes training on POS systems, menu knowledge, and customer service skills. Friendly, attentive service can lead to increased tips and repeat business.

POS Systems 52

POS Systems Scheduling Training Pricing 52

Synergy Suite

AUGUST 17, 2022

What’s the most important prerequisite for running a high-quality food service establishment? Is it customer service? Better Customer Service. Your service is top tier when your employees are satisfied, and your schedule is tight with no gaps or under-staffed shifts. Is it the food? Offer Side Work.

Scheduling 52

Scheduling Regulatory Compliance Server Training 52

Synergy Suite

JANUARY 12, 2023

Cons of on-the-job training: On-the-job training can be time-consuming, as it requires an experienced employee or manager to be present to provide guidance and supervision. It may not be as flexible as other types of training, as it requires employees to be present at a specific time and location.

Training 52

Training Information Scheduling Definition 52

Modern Restaurant Management

JUNE 24, 2020

Place Orders — As guests progress through their dining experience, they can add items to their check at any time, just like flagging down a server to ask for another helping of fries. Plus, the guest can leave as soon as they close their check without waiting for servers to complete the engagement. Lunchbox Adds Kabakoff.

Sanitation 212

Sanitation Information Marketing Server 212

EATER

MARCH 15, 2021

They both started working at the restaurant, located in Raleigh, North Carolina, on the same day in 1992 — O’Neill, as a bartender in training to be a manager; Mendi O’Neill, as a server. Mendi and Hugh O’Neill had visited Ireland together, and they promised Asiling that they would take her there as a graduation present.

Book 103

Book Server Customer Service Presentation 103

Synergy Suite

NOVEMBER 30, 2023

Operating a thriving restaurant involves more than merely presenting delectable dishes and designing a welcoming ambiance. Prime costs are a critical component of your restaurant’s profitability, and mastering them is essential for long-term success in the competitive food service industry.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Modern Restaurant Management

DECEMBER 31, 2019

Integrating all of these new platforms and technologies so that they work together seamlessly will present both a tremendous challenge and opportunity. It's instant order input for the servers, and fewer mistakes made because you don't have to remember an order and transfer it to a POS station.

POS Systems 136

POS Systems Marketing Training Pricing 136

Modern Restaurant Management

OCTOBER 8, 2020

Staff are able to shift to front of the house roles where needs have increased for customer service-oriented activities like heavier and regular cleaning regimes, delivery and takeout order fulfillment, and outdoor ordering and hosting. resulting in a reduction of three fewer customer interactions per order on average.

Marketing 139

Marketing Information Scheduling Download 139

Modern Restaurant Management

OCTOBER 29, 2020

“We believe technology like Flippy ROAR can improve customer service and kitchen operation. In addition to facilitating a touchless experience, Scan to Order: Eliminates the need to update and print paper menus and providing the ability to update customer facing menus on the fly. ” Lunchbox Secures Funding.

Catering 140

Catering Marketing Communication Events 140