The Restaurant Times

JUNE 30, 2021

In addition to managing internal operations, he is also the interface between customers and the staff. The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . Hiring And Training The Staff.

Budgeting 52

Budgeting Training Procurement Customer Service 52

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

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

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Production of PPE through Aramark’s uniforms division and procurement of PPE. Washroom station installation and servicing. Frequent hand washing following CDC guidance and food code.

L&D 176

L&D Sanitation Marketing Download 176