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Restaurant Business Staff

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Restaurant Business Staff

Page 483

Most people get depressed at the thought of taking a physical inventory.

Often it takes just an ingredient twist or two to make bar drinks your own. But finding that something special can be a purchasing puzzle.

Celebrations are important and holiday parties are a great way to show your employees how much you appreciate them and their efforts on your behalf. But...

For some, restaurant security is a daily concern. Many, however, think about it only when locking up each night.

Good promotion policies include job descriptions, career advancement paths, educational support and development opportunities, as well as performance...

How do you calculate food cost? Beginning Pork Chop inventory from January ($250) plus purchases over the course of the year ($5,000) minus current inventory ($300).

I'm sure you've read all the statistics and studies on this subject. The foodservice industry is way behind the curve when it comes to professional development. Good managers who go unchallenged have only one choice: look for another job where they can learn new skills and earn higher pay as a result.

A special brand personality is going to be extremely important in the 21st century.

My challenge has always been to find ways to stay on top of the endless systems, procedures and responsibilities that keep an operation running smoothly and profitably. After all, profit is in the details.

It has been said that younger workers don't like to learn. Maybe it's time to update the training methods to appeal to a new generation. Change can be good...

Did you read the tip on fishing when the fish are bitin'?

Line cooks and waitstaff can sometimes butt heads. How can they be taught to cooperate more effectively? How can communication between the two sides be improved? Try this simple tip.