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...important than ever. Here’s where a restaurant employee handbook comes in. While often seen as dusty, boring tomes, employee handbooks should be the heart of your business, the document that...
R365 is excited to be included in this article by Built In LA in which three customer success leaders share their advice for handling the good and bad customer experiences....
...the business, and their jobs. 9. Monitor inventory days on hand Inventory days on hand (DOH) represents the average amount of time an ingredient is in your inventory before you...
...above. This is just meant to reaffirm that the candidate is capable of handling tough customers. How do you handle being in the weeds? This answer will let you know...
...necessary that the customer and our CS team work hand-in-hand. We have become experts at collaborating and communicating with our customers during this process. We automate what we can, we...
...help you lay the foundation for a strong operation and allow you to make informed decisions now and for the future of your restaurant. Your balance sheet works hand in...
...handling tough customers. How do you handle being in the weeds? This answer will let you know how the candidate handles pressure. You want someone who sees being in the weeds...
...hand-in-hand, making it important for employees to balance several tasks at one time without losing focus. Strong servers treat every table as if it were their only table. The problem is servers...
...to sheet), and includes pars. Order on time. Rushing through an order does not allow efficient time to count on-hand inventory accurately, which will lead to ordering mistakes. Use a...
...analyzing how often you need to make new purchases. 9. Monitor inventory days on hand Your inventory days on hand (DOH) represents the average amount of time you have an...
...credit card fraud, check fraud, and cash theft. Implement Strict Cash Handling Policies One of the most common types of fraud in restaurants is cash theft. To prevent this, restaurant...
...listen, focus, and express themselves calmly and clearly. 8. Handling Finances Servers are expected to operate the POS cash register and handle currency and credit transactions quickly and accurately, meaning...
...see it all firsthand. It felt a little like stalking. The morning after sessions like this we’d hit the office early and design solutions to the problems we saw and...
...Lean Six Sigma put products into customers’ hands more quickly. The first step is to identify the root cause of the issues that are at hand. We often confuse the...
...thirty years, Laufer, LLP has served McDonald’s owner operators since 1972. The company handles everything needed to stay in compliance while providing a comprehensive menu of services, including strategic business...
...P&L as real-time data allows operators to make immediate, data-driven decisions when there are anomalies in the numbers. If your generic accounting solution doesn’t also handle restaurant operations, like inventory...
...to restaurant manager burnout. Restaurant veterans know firsthand this situation is temporary. They just need to break up the tasks before them into manageable chunks and muscle through without cracking...
...Jabs stated. Additionally, there was a separate database for each restaurant location, which required pulling data and entering it manually into the system. Each accountant handled a handful of restaurants...
...restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations. What is a Mobile POS? A mobile POS (or MPOS) is a handheld version...
...Beer and sports go hand-in-hand. Knowing that it will be one of your top sellers, consider having a manned, cash-only or handheld credit card reader for beer buckets or a...
...full shot. How did you handle it? Hearing applicants articulate specific examples of how they handled difficult situations in the past will help you determine if they’re right for your...
...your sales forecast to determine what product you will need until the next order. Inventory is expensive. Having too much inventory on hand decreases your cash on hand, promotes overuse,...
...portioning mistakes, kitchen waste, or server errors. The other part of inventory relies on manually counting inventory quantities and tracking ingredient usage by hand. Despite the parts of inventory that...
