Synergy Suite

NOVEMBER 9, 2023

At its core, waste and food cost control is a strategic approach to managing expenses associated with the procurement, preparation, and disposal of food in a restaurant. Restaurants can minimize problems from the start by carefully inspecting all products received from suppliers for spoilage or damage.

Portion Control 52

Portion Control Procurement Training Communication 52

MBB Hospitality

NOVEMBER 15, 2023

Implementing Food Costing Solutions With the right food costing solutions, restaurants can turn a meticulous eye to their inventory and procurement processes. Additionally, exploring local markets and seasonal products can yield fresher ingredients at lower costs due to reduced transportation expenses.

Training 52

Training Pricing Portion Control POS Systems 52

Modern Restaurant Management

FEBRUARY 28, 2024

Adopting local procurement underscores freshness, while expanded menu selections cater to diverse dietary preferences. Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands.

POS Systems 114

POS Systems Catering Procurement Menu Planning 114

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 124

Procurement Marketing Scheduling Events 124

The Restaurant Times

MAY 12, 2020

However, they put heavy emphasis on improving food production and order management. Inventory Procurement. While procuring inventory, ensure that you are not compromising on the quality of raw materials. While procuring inventory, ensure that you are not compromising on the quality of raw materials. Kitchen Management .

Procurement 72

Procurement POS Systems Back of House Housekeeping 72

Revenue Hub

MARCH 26, 2024

This approach aims to prevent impromptu procurement, excessive staffing during low-demand periods, and insufficient staffing during high-demand seasons. A more productive, efficient team powered by informed decision-making. FLYR enhances your productivity, helping you stay focused on the big picture: your larger strategic goals.

Guest Satisfaction 62

Guest Satisfaction Procurement Information Article 62

The Restaurant Times

MAY 25, 2021

Auditing processes ensure that safety standards are met in the procurement of ingredients and preparation of food. Train Your Employees. It is crucial to train your employees before the food inspection. Ensure proper wrapping of food products so that they do not spill or drip on the shelves. Avoid leakages at all costs.

Sanitation 98

Sanitation Procurement Training Article 98

Synergy Suite

JUNE 27, 2023

The integration between inventory management and purchasing allows for seamless procurement of ingredients and supplies, automating the purchasing process based on inventory levels and pre-set reorder points. This helps in avoiding understaffing or overstaffing situations, maximizing productivity, and delivering a high level of service.

POS Systems 52

POS Systems Scheduling Information Procurement 52

Les Roches

JANUARY 8, 2024

This allows employees to concentrate their energy on areas that increase productivity and improve guest experience. Let’s explore one such systematic method for implementing automation, from identifying potential areas and selecting suitable technology to employee training.

Housekeeping 52

Housekeeping Training Hospitality Management Travel and Tourism 52

Winter Truffle Hospitality

MARCH 1, 2020

Operations Management is defined as the coordination of the process meant to create and distribute products as well as services. This process involves planning, scheduling, and management of activities that convert inputs into finished products. This helps decide on how to procure resources and sketch the facilities.

Procurement 52

Procurement Strategic Planning Facility Management Scheduling 52

EATER

OCTOBER 5, 2022

California’s $45 million program to train more cafeteria aims for better, healthier meals — but labor shortages remain a significant challenge This story was originally published on Civil Eats. During the pre-apprenticeship, Flores trained at one of the district’s middle schools. Justin Sullivan/Getty Images.

Training 87

Training Definition Procurement Budgeting 87

Synergy Suite

NOVEMBER 30, 2023

Prime costs serve as the financial bedrock of any restaurant, representing the sum of two essential components: the cost of goods sold (COGS), primarily food and beverage costs, and labor expenses directly associated with the production of goods or services.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Serviced Apartments

OCTOBER 12, 2022

Emissions are created during the production of the energy and eventually used by the organisation. These are usually the greatest share of the carbon footprint, covering emissions associ ated with business travel procurement, waste and water. Synergy announced its partnership with GreenFeet in March this year.

Procurement 52

Procurement Program Management Information Training 52

The Restaurant Times

JUNE 30, 2021

The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . Furthermore, a manager should also handle any supply chain issues and the procurement of raw materials. Hiring And Training The Staff. Source: MBB Management.

Budgeting 52

Budgeting Training Procurement Customer Service 52

Les Roches

DECEMBER 23, 2023

This involves evaluating energy consumption, waste management, water usage and procurement practices. Training and education The sustainability manage­r coordinates action and takes on an important educational role­. Another approach is to incorporate energy-e­fficient lighting and appliances.

Training 52

Training Strategic Planning Communication Workshop 52

The Restaurant Times

AUGUST 20, 2021

The founding chef of TOKYO traveled to Japan once a month or so just to procure some of the products and ingredients that were impossible to find here in Saudi Arabia. This leads to having more suppliers and the margin is higher because not many suppliers will go to the trouble of procuring something from Japan.

Procurement 52

Procurement Travel and Tourism Training Marketing 52

Modern Restaurant Management

DECEMBER 28, 2020

Companies rushed to market with new digital solutions out of necessity and customers were satisfied with the initial products. Through better employee training in 2021, brands can make sure their five-star app isn’t ruined by a disjointed in-person experience. Britt Mills, Senior Director of Customer Experience at Mobiquity.

Events 229

Events Sanitation Marketing Communication 229

The Restaurant Times

JULY 23, 2020

With an in-house delivery system, restaurant businesses can hire a trained team of dedicated delivery staff and procure their own fleet of vehicles to deliver food parcels to customers. The restaurant has complete control over how to manage the operations of delivery services and train delivery staff. .

Communication 91

Communication Training Pricing Procurement 91

The Restaurant Times

OCTOBER 5, 2020

You can either keep track of your most ordered food items and ask for discounts or procure raw materials directly from farmers or producers to avoid having to give middlemen and wholesalers’ their cut. Hire qualified staff and provide them with proper training to be efficient and more productive.

POS Systems 52

POS Systems Portion Control Training Procurement 52

Les Roches

FEBRUARY 20, 2024

Some of the main recent trends in terms of product development are outlined below. Functional waters These products aim to pack more than just hydration into each sip and go beyond simple coconut water or flavored options. Consumers now want ingredients such as vitamins, minerals and antioxidants in their beverages.

Catering 52

Catering Procurement Guest Satisfaction Hospitality Management 52

The Restaurant Times

JULY 24, 2020

Staff Training. If your kitchen staff is not trained professionally to execute all these measures, your efforts to control portions can go in vain. In addition to keeping the portion size and recipe aesthetics in mind, staff must also be well trained in serving the food properly and following the right plating techniques. .

Portion Control 52

Portion Control Training Procurement Customer Service 52

Synergy Suite

OCTOBER 12, 2023

In the restaurant context, this encompasses the expenses associated with ingredients and other direct production costs, excluding operating costs like labor, rent, and utilities. To address this problem, restaurants must implement cost control measures that span across ingredient procurement, portion sizes, and kitchen operations.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

Synergy Suite

DECEMBER 14, 2023

Regularly assessing the performance of menu items, discontinuing slow-moving products, and introducing new, in-demand dishes contribute to maintaining a healthy inventory turnover ratio. Shelf-life management and product rotation Ensuring that items with shorter shelf lives are used or sold before those with longer shelf lives is critical.

Menu Planning 52

Menu Planning Information Procurement Training 52

The Restaurant Times

JUNE 28, 2021

The perishable products must be bought continuously in small quantities to be quickly finished before their expiry date, whereas long-lasting raw materials can be purchased in bulk. They should be trained to chop the raw material themselves in the correct portions rather than buying pre-chopped inventory that costs more.

Procurement 52

Procurement Pricing POS Systems Portion Control 52

The Restaurant Times

MARCH 7, 2023

However, here are a few standard criteria required to run a Michelin Star restaurant: Quality of a product Strong management Attention to detail Quality-to-price ratio Adaptability Additionally, your restaurant must be located within the coverage area to receive a star from the Michelin Guide.

Front of House 52

Front of House Procurement Back of House Training 52

SiteMinder

FEBRUARY 1, 2024

Market differentiation: Sustainability initiatives can set a hotel apart in a crowded market, appealing to a growing segment of eco-conscious consumers and corporate clients with green procurement policies. Sustainable sourcing Sourcing products and services sustainably underscores a hotel’s commitment to environmental stewardship.

Travel and Tourism 52

Travel and Tourism Procurement Blog Book 52

Modern Restaurant Management

JULY 7, 2020

The OPES team’s capital market experience and real estate expertise, in combination with our existing framework for excellence in everything we do – from procurement, to operations, and our high-performing teams – will accelerate our expansion opportunities and significantly enhance our go-to-market plan.”

Accounting 167

Accounting POS Systems Information Sanitation 167

The Restaurant Times

OCTOBER 22, 2020

Procuring the right restaurant equipment serves as the backbone of a restaurant’s success. Train your employees in proper equipment etiquette. Remember that most warranties are deemed null in case self-repair is attempted on the product, so no matter how tempted you may be to take a look yourself, do not do so.

Maintenance 52

Maintenance Scheduling Procurement Sanitation 52

Modern Restaurant Management

JUNE 19, 2020

In this edition of MRM News Bites, we feature links for PPP Forgiveness, new Yelp features and more products and services for restaurant recovery. Black businesses hire Black, create Black products, give to Black causes and pass down assets to Black families.” PPP Forgiveness Links and EZ App. ” xtraCASH from xtraCHEF.

Sanitation 116

Sanitation Information Marketing Document 116

Synergy Suite

JANUARY 12, 2024

It highlights the efficiency of a restaurant in managing its production and procurement costs relative to its sales. Components of Purchasing Cycle Time: Identification of Needs: Recognizing what products or ingredients are required, often determined through inventory management.

POS Systems 52

POS Systems Information Pricing Accounting 52

Modern Restaurant Management

JUNE 8, 2020

In this edition of MRM News Bites, we feature the latest on PPP loans and newest tech and products to help restaurants on the road to recovery. Just Salad’s carbon footprint labels will reflect the total estimated greenhouse gas emissions associated with the production of the ingredients in each menu item. PPP Goes Flexible.

Sanitation 135

Sanitation Information Marketing POS Systems 135

The Restaurant Times

JUNE 11, 2021

The ideal interface should be such that staff training is not required to use the POS software. Good inventory management is necessary in such situations as procuring stock in bulk for future uses might result in wastage. Has User-Friendly Interface. Checks For Internal Thefts.

POS Systems 52

POS Systems Procurement Information Marketing 52

Modern Restaurant Management

MAY 27, 2020

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Takeout For Good.

L&D 154

L&D Sanitation Marketing Download 154

Modern Restaurant Management

AUGUST 11, 2021

” Founded by classically-trained chef Dave Kopushyan and three friends in early 2017, Dave’s Hot Chicken initially opened as a parking lot pop-up and now has 17 brick-and-mortar locations in the U.S. and Canada. The Red Chickz Expands in California. The Red Chickz is making its mark on the West Coast.

Marketing 178

Marketing Events Training Front of House 178

Modern Restaurant Management

SEPTEMBER 24, 2021

“With so many vendors across a variety of product segments, we know it’s the perfect fit for Nathan’s Famous.” Located in a mixed retail area near the Rye train station with heavy foot traffic, the 1900-square-foot storefront has approximately 20 indoor seats and outdoor seating for 60.

Marketing 172

Marketing Download Training Multi-Unit Operations 172

Synergy Suite

OCTOBER 26, 2023

A high COGS percentage signals that a significant portion of revenue is channeled towards covering production costs, potentially impacting overall profitability. When the cost of ingredients and production overshadows a significant portion of revenue, it can spell trouble for profit margins.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Xotels Hotel Revenue Management

SEPTEMBER 1, 2020

At the core of any successful pre-opening phase are well thought through elements of product pricing and positioning such as: Room type strategy (e.g. Another point to consider is how you will be personalizing the way your services are delivered and products are presented through marketing. Staffing and Training. GOP Break-even.

Definition 52

Definition Marketing Budgeting Article 52