Let’s say you manage a restaurant that operates 18 to 24 hours daily. How do you schedule your employees’ roster if that is the case? Do you make the same set of employees work day and night? No, right? Of course, that’s inhumane! In this article, we will discuss an Read more…
As a manager, you may have questions about the difference between hiring part time vs full time employees. How many hours per week constitute full-time work? Is it better to hire full-time employees over part-time workers? In this article, we will address these questions and provide you with the information Read more…
Every business is born of a dream and driven by a mission. A restaurant mission statement is a statement of purpose that explains why the restaurant exists and the end goals that drive the business. It gives direction to the activities undertaken at the restaurant and outlines the core values, ethics, Read more…
People are the most valuable resource of any company and also the hardest to manage. As a business owner or manager, you have to look for ways to maximize workforce productivity. And a key driver that affects employee performance is job satisfaction. Needless to say, employee satisfaction should be among Read more…
There’s a lot that goes into running a successful restaurant — you have to keep track of inventory, make sure the kitchen is fully staffed, control your spending, and come up with creative ways to bring in more business. And that’s all on a good day! You also have to Read more…
As a food business, it’s important to ensure that you are following food safety regulations at all times. To help with this, we’ve put together everything you need to know about the 4 Cs of food safety: Clean, Cook, Chill, and Cross-Contaminate. Each of these steps is important in preventing Read more…
Cross contamination is a big problem in the food industry, and it’s only getting worse. With the rise of new foodborne illnesses, it’s more important than ever for restaurants to take precautions to avoid it. There are a few simple steps restaurants can take, but unfortunately, many restaurants either don’t Read more…
As a restaurant owner or manager, you’re responsible for ensuring that your team is tipped out appropriately. But what exactly does that involve? And which tip-out method is best for your establishment? In this post, we’ll explain everything you need to know about tip pooling, tip sharing, and tip-outs. We’ll Read more…
In the food service industry, FIFO (First In, First Out) is the most commonly used inventory management system. But what is FIFO, and why is it so important? FIFO, or first in, first out, is a term most commonly used in the restaurant industry. It’s a food safety method that Read more…
Food regulations exist to protect the public from foodborne illnesses. Every person has the right to eat food safely, and that’s what food safety regulations are meant to ensure. In addition, complying with food regulations can help restaurants protect their business from costly lawsuits and government inspections. From health code Read more…