The way to stay in the market? Change. Change while saving money, of course. But on one condition: without losing value and professionalism. How to achieve these goals? Outsourcing some activities through corporate outsourcing. Let’s see what this is all about.
Starting with the gross annual salary, let’s look at a brief guide useful in calculating the cost the company incurs for the employee: social security charges, severance pay and IRAP are to be taken into account.
Let’s get down to the specifics and see in detail what the room commis does and what they are responsible for. The figure is responsible for setting up tables, helping to rearrange all the restaurant’s mise en place, and supporting the Chef de Rang in the day-to-day preparation of the dining room, but that is not all he or she is responsible for.
The Chef de Rang is one of the pivotal figures in the dining brigade and who ensures the smooth operation of the food service within a section of the room called the rank. With specific and in-depth training, the Chef de Rang finds placement in high-level venues.
The room manager or Maître is that professional figure who ensures the smooth operation of the food service. Together with the chef and bartender, this head of service represents the food & beverage management staff.
The Maître is in charge of the dining room and also the manager of his entire brigade (wine chef, chef de rang, commis, etc.) both in terms of the actual service and the hours and shifts that take place in the dining room.As with all businesses, a judicious choice of suppliers and prices can significantly change the year-end budget.
Food Cost is the scientific method of inventory management and purchase of raw materials useful for the preparation of the dishes that make up the menu offered to the Restaurant Customer.
As with all businesses, a judicious choice of suppliers and prices can significantly change the year-end budget
We are all waiting for summer, it is a common desire to be able to go to the beach, isn’t it?
While waiting for new regulations from the government, we list below some interesting information (extracted from the above article) broken down by region.
Before purchasing products for your venue, it is critically important to ask yourself functional and practical questions, so that the investment is functional and the material does not end up in the shed or worse yet in the dustbin. Careful selection of products will be an indication of the quality served and the quality perceived by the customer!
SC Management is a Milan-based service company that simplifies the lives of companies active in the Ho.Re.Ca. (restaurants and catering) and entertainment (events, clubs, festivals) sectors.
