Food safety training and certification solutions
When hiring a cook or other food service position, education only means so much. In this article from FoodService.com, David Webb explains why experience makes all the difference in a good hire. It’s important to see the potential employee work in order to assess their skills, and that’s something that can’t be done in an office.
Read the full article here: Education vs Experience
In the past, having a large menu was seen as a good thing. When you can offer your customers a hundred options you’re able to please everyone, right? Unfortunately large menus have large drawbacks. Restaurants are starting to turn in the other direction and have good reason to do so. Downsizing your menu could not only save you a lot of money, but it will likely please your customers too.
Several U.S. chains have been cutting menu items, including IHOP and Tony Roma’s. McDonalds has been downsizing and changing things up too. Decreasing your number of offerings will decrease your food waste and allow your staff to focus on quality. It’s also less overwhelming to customers, allowing them to make their choice faster, which also speeds up table time.
Could your menu stand to lose a little weight this year? Cutting your least popular sellers might be a smart move.
Read the full article here: Short Menus vs Long Menus: Which Do Customers Prefer?
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Self-serve restaurant kiosks were recently revealed by Apex Supply Chain Technologies at the National Restaurant Association show. The kiosk allows restaurant staff to load food in the back side to be picked up by the customer in the front, after they complete their transaction with the Apex Trajectory Cloud platform.
These kiosks basically allow customers to handle the entire food ordering process digitally and never see a person eye to eye. Is this the future of food service?
Read the full article here: Apex Supply Chain Technologies rolls out self-serve restaurant kiosk
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