Shoes For Crew Non-slips
Non-slip shoes are not just a convenience but a must have!
Sheet to Shelf Organization
In a restaurant, counting inventory is crucial to controlling your costs and having a profitable operation. Using the shelf-to-sheet method you run through your counts or orders smartly. Incorrect orders and sloppy sheets will cost you loads of time and money!
The Decline of Restaurant Tipping
Anthony Bourdain once said, “If you`re a cheap tipper or rude to your server, you are dead to me. You are lower than whale feces.”
Point of Sale Menu Programming
A poorly programmed menu can wreak havoc on your staff, and cost you a lot of money. How many times have you seen something like this on a ticket: NO Slaw EXTRA Ribs?
Managing the Flow of the Host Stand
The host position is often overlooked, very often an entry level position filled with a young person. However, the fate of a Saturday night could be in their hands. Do you want to leave the financial success of your restaurant in their hands?
Theoretical vs Actual Food Cost
How much money are you leaving on the table each month? What is food cost and how do you measure it? Do you only use the dollar value of Food Cost or do you use a Theoretical Food Cost?