Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. These technologies, often unseen but highly influential, are quietly revolutionizing culinary practices and guest experiences.

POS Systems 118

POS Systems Catering Procurement Menu Planning 118

Lithos POS

DECEMBER 19, 2023

He has a key leadership role in the overall operations of the business. His duties include executing marketing strategies, recruitment, and hiring, ensuring food quality, staff training, and maintaining effective communication between the administrative team, kitchen staff, and front-of-house employees.

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

JUNE 27, 2023

The seamless flow of information between these components facilitates efficient procurement, menu planning, operations management, financial analysis, and compliance, leading to improved profitability and customer satisfaction. Time and Attendance Labor and employee scheduling is closely tied to time and attendance tracking.

POS Systems 52

POS Systems Scheduling Information Procurement 52

Synergy Suite

NOVEMBER 16, 2023

By training staff to adeptly recommend additional menu items, upgrades, or complementary offerings during the ordering process, establishments can effectively boost the average transaction value. Train staff to upsell items that are lower in sales but have a higher profit margin.

Training 52

Training Presentation Pricing Information 52