Synergy Suite

NOVEMBER 30, 2023

Front-of-House (FOH) Labor: FOH staff includes servers, bartenders, hosts/hostesses, and buspersons who interact directly with customers and provide service. Managing labor costs requires optimizing staff schedules, ensuring efficient staffing levels during peak hours, and monitoring employee productivity.

Portion Control 52

Portion Control Scheduling Pricing Training 52

The Restaurant Times

JUNE 30, 2021

A manager must ensure that both sides are running together in harmony, without any glitches. Furthermore, a manager should also handle any supply chain issues and the procurement of raw materials. Thus, the focus of the restaurant manager should not only be on hiring but on employee retention as well.

Budgeting 52

Budgeting Training Procurement Customer Service 52

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Procurement 154

Procurement Marketing Scheduling Events 154