Considering optimal management practices. How do we take our employees into consideration to ensure workplace wellness, what is the workplace going to look like? The first touchpoint that I want to discuss is the one thing that always suffers while working in a restaurant is our FEET! Safe and comfortable shoes, that air and do
Firstly let us get an understanding of what is exactly referred to by discussing the Fourth Industrial Revolution according to Google this is a rough summary: “Existing technologies are merging with new electro-bio-mechanical technologies, artificial intelligence, autonomous vehicles, and the internet of which components are merging with humans’ physical lives. Think of voice-activated assistants, facial
A key part of training your employees is showing them how to use your kitchen equipment properly. Refer to the following checklist to ensure that misused or faulty equipment doesn’t cause an emergency in your kitchen. Do regular monthly Health and safety checks. Health and Safety are important because it protects the well being of employers, visitors, and customers.
Consistency is the name of the game. If your portion sizes vary from one day to another or from one shift to another you will have guests that realize there is inconsistency and you will create complaints. Secondly, you will have fluctuating food costs from week to week, and your cash flow will be a
When I become busy and bogged down for short periods during the year, I developed this list, to keep me on track with all my responsibilities. I found it extremely challenging at times to remain focussed and to get my head back into the game when random events interrupted my day. Apart from the fact that
Regardless of whether you are a local estate agent, restaurant, coffee shop, architect or a franchise owner of a large retailer – if your business relies on local customers – then you need a hyperlocal marketing strategy. What is Hyperlocal Marketing? Hyperlocal marketing is a relatively new marketing approach that focuses on a smaller number
Meeting & Greeting Guests People buy from people they like. You need to think fast, understand the approaching clients’ dress and body language quickly, and act. Have your “ice breaker” ready, and give them an unconditional positive smile! Give them a warm welcome however be careful not to overdo the welcoming and cause it to
How will we define restaurant operations management procedures? “Restaurant operations management procedures are various activities, procedures, controls and checks that are carried out in a restaurant to form a comprehensive coping mechanism or system to ensure that the restaurant business remains in business and sustainable “. These activities include however are not limited to: Accounting
Challenging but true, do you like people? You are in the food business, selling food businesses to PEOPLE! Professional hospitality/restaurant brokers should have vast amounts of hospitality-related, restaurant, bar, and/or club experience, and understand the people, operations, marketing, and financial aspects of the business. Human skills, the people component to a hospitality business is the
Receiving deliveries and checking in the order is the start of one of the most important responsibility circles in your business. This is the first step in checking quality and quantity, two of the most determining factors in your food cost. If the quality is poor you will have stock losses and if you sign
Electricity is one of the few overheads that we cannot go without and where we have a choice of how we will manage the consumption thereof. Life happens and the speed of everything happening around us causes us to become driven on autopilot. This preserves us to an extent unfortunately it also causes us to
Why are there discounts and voids? Why in certain sections? Why so many by certain people? What are the reasons? Do not just accept discounts and voids! Follow the crumbs and see where the trail leads you. Retain a copy of the bill. Guest details captured. Guest must write the full name and contact number
Due to the volatility of restaurant equipment and the wear that these tools endure in the unforgiving restaurant environment, it is imperative to check on all assets regularly. Secondly, we want to ensure the availability of the various products we require for optimal operations and availability. The Equipment Repair and Maintenance Sheet is completed daily
There is absolutely no reason for stock items not to balance between items used and items sold. Especially items that are packed singular or used as it is received from the supplier. a Can of coke is a simple example. Balancing of items becomes slightly more complicated when you manufacture and pack an item. a
Is PIP appropriate? PIP should be used when there is a commitment to help the employee improve, not as a start to the termination process. Create a list of the performance deficiencies, dates, detailed explanations, previous guidance given to the employee. Review the most recent performance appraisal to see if the issue is new or
The Optiman temperature control sheet assists me to keep track of all equipment that is supposed to maintain a specific temperature. To maintain the cold chain for frozen and defrosting food items is not the only reason to keep a temperature control sheet. A cold chain is a temperature-controlled supply chain. To maintain the cold
How long is a piece of string? It doesn’t really matter, as long as you know where the beginning and where the end is, it does not really matter you can follow the piece in-between. What is the beginning and where is the end of your stock items. The system below is incomplete if you
Start-up restaurants have a notoriously low success rate. About 60% of all new start-ups fail within the first three to five years. So when or when not to, where to, and how to remains the question. Is the timing to open a restaurant right. Derek Miller quotes that for the first time in history in
EAP’s are intended to help employees deal with personal problems that might adversely impact their work performance, health, and well-being. EAP’s generally include assessment, short-term counselling, and referral services for employees and their household members. The workplace extends its responsibility circle just a little further than would normally be expected. The workplace understands that the
Telephonic communication is crucial, especially to get right the first time. People are communicating with each other and cannot see facial or hand gestures, body language, or examples to reinforce their explanation or communication. People communicate in pictures, and if notes are not taken down to remember the details it is very likely possible that
