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.
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.
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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.
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.
Synergy Suite
MARCH 20, 2024
While formal education is not always required, completing a food safety and responsible service of alcohol (RSA) training course is commonly necessary. Food Runner A food runner is an essential part of the restaurant team, responsible for bringing delicious dishes from the kitchen to the customers’ tables.
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.
Synergy Suite
NOVEMBER 9, 2023
Administering advanced technologies, conducting regular audits, and training staff on accurate recording practices are strategic steps to ensure an optimal balance. This proactive approach not only reduces excessive food waste but also fosters a more streamlined and cost-effective culinary operation.
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