Retail Store Management Despite their share of difficulties, brick-and-mortar retail stores are returning, thanks in large part to the in-store experience. According to Statista, 83.6% of all retail purchases in the US take place in physical locations, and this percentage is predicted to rise! Retail store managers must realize that Read more…
When an employee resigns voluntarily or involuntarily, it’s important to conduct an exit interview. This is your chance to gain valuable insights into why they are leaving and how you can improve your company’s policies and procedures to reduce turnover in the future. But what are the right questions to Read more…
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…
A restaurant mission statement clarifies your restaurant’s brand value, fostering consumer trust. However, building brand loyalty takes time and effort, similar to crafting mission and vision statements. To jumpstart your inspiration, in this article we have explored several mission statement examples for restaurants. With these mission statements, you can quickly 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…
Opening a restaurant can be an exciting, albeit risky, enterprise. Its success or failure lies in how well risks have been planned for and controlled. Up to 60% of new restaurants may close in the first year of operation, according to a recent report, while almost 80% can close in the 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…
All owners love it when evenings are busy at their restaurants, bars, or cafes. You’d also like when your servers are working their best to provide excellent customer service, right? Now, let’s imagine, they gather to count their tips and, suddenly, there’s chaos over how tips should be distributed. One Read more…