This course is intended for new restaurant managers or employees growing into supervisory roles and would like to know more about Recipe’s centralized systems. The course provides an overview of each system and its functions within restaurants. Some of these systems are used every day and others for tasks that come up sporadically, but each play a role in ensuring a restaurant runs smoothly.

Please reach out to your Manager for your individual login credentials for these systems.

1. Identify the systems used for daily restaurant operations and their associated functions; JARVIS,RMS, RecipeView, Dayforce, Payment Platforms, Micros/myMicros, Mobile Self-Pay, MeazureUp, Axonify, Zendesk, Yext

Are you brand new to RU Game? This introductory course is for you! RU Game (powered by Axonify) is our online learning platform. It’s awesome because it personalizes training for you and your team all while earning points and playing games! It’s training in short and frequent bursts, to build and retain knowledge, improve behaviour, and positively impact your business results. This course is designed to help you better understand the platform as a learner and also how you, as a Manager, can use it to assess and improve your team’s performance. No experience necessary!

This course is not applicable for brands that do not use Axonify.

1. Understand the science behind how RU Game helps your team learn and develop into rock stars!

2. Identify the basics of how the platform works: Learner Zone, Leader Zone, Admin Zone and Discover

3. Learn how to onboard your team onto Axonify and how to manage their profiles

The cost of food and beverages is one of the restaurant’s largest expenses, and is second only to hourly labour in the overall cost of running a restaurant. A nickel or dime here and there can add up to big gains or losses, depending on whether they go in the till, in the garbage, or down the drain.  This course focuses on the basics of inventory management, from how to use the tools that are available to how to calculate food and beverage costs.

Please reach out to your Manager for your individual login credentials for these systems.

This course is not applicable for brands that do not use RMS & JARVIS.

1. Learn the basic principles of managing inventory costs effectively

2. Describe how to use the tools available to manage inventory

3. Explain how to calculate food and beverage cost

Ordering, receiving, storing, and correct recipe execution will all impact a restaurant’s bottom line. This course will focus on how to effectively order, receive, and complete a thorough inventory, in order to effectively manage the inventory and cash flow of the business.

Please reach out to your Manager for your individual login credentials for these systems.

This course is not applicable for brands that do not use RMS & JARVIS.

1. Explain ordering and receiving processes

2. Recognize the learnings from ‘Inventory Management Fundamentals’ in each step of the inventory process

A restaurant’s most valuable resource is it’s people, but they are also the most expensive resource too. This course will focus on the basics of labour management from adding user profiles, to understanding the basics of what restaurants can and can not control.

Please reach out to your Manager for your individual login credentials for these systems.

This course is not applicable for brands that do not use RMS & JARVIS.

1. Define the basic principles of managing labour costs effectively

2. Recognize and demonstrate the tools available to manage labour

3. Locate people and user profiles within the various platforms

Forecasting sales, and planning your schedule effectively will ensure that each hour of the day is optimized to focus on both guest experience and profitability.  The course will increase skills in setting sound labour targets and creating schedules that will not only meet those goals, but will also match the demands of your business. 

Please reach out to your Manager for your individual login credentials for these systems.

This course is not applicable for brands that do not use RMS & JARVIS.

1. Recognize forecasted labour demand and how to schedule accordingly

2. Identify the difference between Manager and Employee experiences in Jarvis

Creating a staff schedule and ordering from suppliers are just the first part of managing a restaurant’s labour or inventory management practices. What happens afterwards in terms of analysis and review is the next step, and can often be the most difficult. This course will focus on reviewing variances and budgets, and making sense of these reports to improve a restaurant’s profitability.

Please reach out to your Manager for your individual login credentials for these systems.

This course is not applicable for brands that do not use RMS & JARVIS.

1. Understand the reports available for labour and inventory in Jarvis and RMS

2. Develop a connection between the learnings from the fundamentals and tasks completed in previous courses to the metrics included in reporting

3. Practice examining a restaurant’s metrics in real time

This course guides learners through the different processes and reporting in Micros. It will highlight the different functions in Micros for both Managers and team mates through a self guided format. This course is also broken down into QSR (Quick Service Restaurants) and FSR (Full Service Restaurants) functions

This course is not applicable for brands that do not use Micros RES or are transitioning to Simphony.

1. Use various functions such as voids, promos, transfers, payment adjustments etc.

2. Understand how to generate instant sales reports

3. Demonstrate the ability to perform a transaction on the Pay-at-the-Table (PATT) device

4. Learn how to set up a new team member profile

5. Understand how to generate daily and weekly sales reports

Find resources you need about RECIPE's platforms and systems on this navigation portal.

• Dayforce

• JARVIS

• MeazureUp

• Off Premise

• Payment

• POS

• RMS