NEWSLETTER – November Week 1

FAILURE TO RE-EMPLOY

– THE RE-HIRE AGREEMENT –

Failure to re-employ an employee is when an ex-employee has a reasonable expectation of being re-employed … which expectation comes to naught. In this case, the expectation is created by a pre-existing agreement and failure to give effect to the agreement is deemed to be akin to unfair dismissal.

Section 186(1)(d) of the Labour Relations Act (the “Act”) deals with selective re-employment, where “an employer [who] dismissed a number of employees for the same or similar reasons has offered to re-employ one or more of them but has refused to re-employ another”. Such an agreement is usually made in the wake of a mass retrenchment, where retrenched employees are promised the chance at re-employment should suitable vacancies arise in future. But the section does not require a collective agreement and any valid agreement, including a mutual separation agreement, voluntary termination agreement, or medical lay-off agreement will do equally well.

Employees alleging a failure to re-employ in terms of an agreement must prove the existence of the agreement which imposes the obligation to re-employ upon the employer. A mere ‘intimation’ of re-employment is not sufficient.

For the purpose of such an agreement, what would constitute a “suitable” vacancy? It is commonly accepted that the employee alleging a failure to re-employ must also prove that they are qualified for the vacant position in question. In the case of Bosal (Afrika) (Pty) Ltd vs NUMSA obo Botha [2000] 3 BALR 325 (IMSSA) the dismissed employee could not prove that he had the necessary skills for the position and the court held that the externally sourced job applicant had been fairly appointed.

If an employer appoints a new employee to perform a retrenched employee’s work in breach of a rehiring agreement, that is held to be an unfair labour practice (OCGAWU obo Mapolie v Metlite Alloys (2002) 10 BALR 1058 (CCMA)). The hiring of a contractor to perform a retrenched employee’s work was held to constitute an unfair dismissal (NUMSA obo Dayimani and Wire Products Stainless Steel (2004) 25 ILJ2116 (BCA)).

The LRA does not require that employees be rehired on the exact same terms and conditions of employment as were previously in force but if the vacancy can be regarded as being substantially similar, it would be safest to allow the ex-employee the right of first refusal before the position is advertised.

How Stretch Tents Will Increase Your Seating Capacity

How Stretch Tents Will Increase Your Seating Capacity

So, you’ve got a big event coming up or simply need to increase your restaurant seating capacity in a quick, easy and cost-effective manner, but you’re not sure how to do it? Well, the answer might surprise you, because it is as simple as contacting one of the top Stretch Tent Manufacturers in South Africa, who are conveniently situated in Cape Town and who have a nationwide tent rental and purchasing service that’ll get your tent to you no matter when you need it or where your restaurant might be. Additionally, they also have an experienced tent rigging team to assist you, so if time is of the essence, or if you simply don’t want to set the tent up yourself, Tentickle Tents will be there to assist you.

5 Reasons to Use a Tentickle Tent!

For more than 15 years Tentickle Tents has been at the forefront of the tent design and manufacturing revolution. We have in this time established a name for themselves as innovators in their field, and have provide some of the biggest brands, best events venues, and some of the most popular restaurants and hotels with semi-permanent and portable tent structures. The reason for their enduring popularity is clear, as our tents offer:

Multipurpose Functionality

Our restaurant tents can be used almost anywhere! They are perfect for pitching both indoors and outdoors, but most importantly they can easily be attached to an existing structure to increase floor space in a cost effective and safe manner. Additionally, they can be set up multiple different terrain types, including terraces, slopes, and even in and around trees and rocks as well is indoors.

International Safety Levels

Tentickle might be a South African company, but our tents are used in many countries around the globe. Because of this our tents are manufactured to meet and even exceed some of the strictest international safety regulations. They are manufactured to be UV protected, waterproof, fire resistant and they are able to stand up to even the harshest of South African winds. Our tents even include removable sidewalls that help to protect your restaurant patrons from the elements in any season.

Multiple Size Options

No longer are you bound to set tent sizes when you’re looking to expand your restaurant’s floor space. This is because our tents are modular in design and can be expanded or contracted in size by adding or subtracting additional Tentickle Bedouin Style Tents. This makes them perfect for everything from small intimate affairs, to large events such as weddings.

Unforgettable Style

http://www.tentickletents.co.za/3d-tent-drawings/ and not overwhelm it, our tents are as beautiful as they are memorable. Available in a multitude of colours, our tents can even be branded with your restaurant name or a sponsor’s logo in such a way that they remain an attractive addition to your restaurant and not a gaudy advertising slogan.

Complete Affordability

Why build on additional restaurant floor space at great cost when you can purchase a Stretch Tent from us? Available in stretch tent prices that will be able to suit your pocket, now you can save both time and money by attaching a Tentickle Tent to your restaurant and instantly adding to your undercover seating area.

What Our Restaurant Tents Offer!

From the very first moment you see our Stretch Tents in action, it is evident that our tents are perfect for almost any occasion at any type of restaurant. From gourmet grills to places serving pub grub, we can provide the right tent for you. In fact, we’re so confident in our product that we provide a  3D Drawing Service to help you visualise how our tents can enhance your restaurant before you even commit to allowing us to provide the expanded floor space that you need.

Contact Us for More Information    

If you would like to find out more about expanding your restaurant floor seating space through the use of Tentickle Stretch Tents then please don’t hesitate to contact us. Alternatively, if you would like to find out more about pitching one of our stretch tents, then please visit the Stretch Tent Installation Manuals page on our website.

7 tips for serving diners with allergies

7 tips for serving diners with allergies

11 May 2017

Approximately 15 million Americans with food allergies dine with family and friends where they feel safe. But studies indicate that half of the fatal episodes from food allergens occur outside the home.

Reportedly, every one in three minutes someone ends up in a hospital emergency room because of an allergic reaction. That’s why it’s important to know how to serve your guests properly when they’re at your restaurant.

How to keep your customers safe

May is National Asthma and Allergy Awareness Month and Food Allergy Awareness Week starts May 14. Here are some tips from our ServSafe Allergens program to help you cater to customers with food allergies:

  1. Store foods containing allergens separately. Because the risk of cross-contact is high, place the food containing allergens in closed containers and store them away from other items whenever possible.
  2. Use separate equipment when preparing food. Store any equipment used to prepare food without allergens separately, including cutting boards, knives, and other utensils. Also, make sure you thoroughly wash, rinse and sanitize all equipment between each use.
  3. Wash your hands. Always wash your hands before handling food, and especially after handling food containing allergens.
  4. Don’t prepare food with allergens near other food. If possible, use a separate area of the kitchen to prepare food without allergens. That way, cross-contact is less likely to occur.
  5. When in doubt, throw it out. If food comes into contact with an allergen, throw it away. Even a small amount of an allergen can cause a reaction.
  6. Clean surfaces carefully. To remove allergens from a surface, thoroughly clean it with soap and water.
  7. Clean and sanitize equipment after each use. This includes cooking equipment and utensils. Also, be sure to return the equipment to the correct storage area after you’ve cleaned it.

4 Mistakes Killing Your Food Cost Margins

4 Mistakes Killing Your Food Cost Margins

11 May 2017

Veteran restaurateurs will tell you that making great food isn’t the biggest challenge of running a good restaurant. Making food profitably is the real beast.

Despite ever-rising ingredient costs compressing margins to razor-thinness, operators are reluctant to pass those increases on to price-conscious consumers. That makes monitoring every step of the food production process—from the loading dock to the very plates on which food is served—essential if an operation is going to make money.

It’s always fun to hear customers’ rave reviews about your food, but successful operators listen just as closely when the accountant says food costs are out of line. Let’s examine four key ways not managing food costs can kill your profit margins.

  1. You don’t take daily inventory. 
    Restaurant cost consultant, Jim Laube tells seminar attendees to imagine all their edible inventory as stacks of cash—not lettuce, not cheese, pasta or chicken, rather as piles of real dollars you merely traded for those items. In that light, operators learn quickly to watch their inventory like a hawk.

That means doing daily inventory and a random spot check during every shift on the 10 costliest items in your inventory. That way, you know almost immediately whether key items are being over-portioned, overcooked or even stolen. The good news is inventory is easier than ever to do with mobile devices. From a smartphone or tablet, managers can cruise through walk-ins and stock rooms, tallying up inventory and placing their orders wirelessly through apps that connect to back-office systems.

  1. You purchase the wrong amounts.
    Over-ordering is dangerous to food costs in two main ways: the added cash outlay is unnecessary; and the risks of spoilage, waste and over-portioning soars because cooks assume, “We’ve got plenty of that.” Under-ordering is equally lethal when customers leave disappointed because you ran out of their favorite item.

Thankfully, back-office systems provide abundant data to show what items are selling and which aren’t, allowing managers to make their food orders with targeted precision. Such systems also provide invaluable glimpses into short-, long-term and even historic sales trends that detail what customers want, and how much of anything an operator needs on hand. Inventory and purchasing systems also automate ordering based on par levels and vendor lead times, making ordering correctly nearly fool-proof.

  1. You don’t check deliveries closely.
    Even if regular delivery drivers have proven trustworthy, it’s always wise to check each delivery thoroughly. Compare them line by line to everything brought in, ensure brand names match order details, spot weigh random cuts of pricey items like steaks, and use a thermometer to verify highly perishable items like seafood and poultry meet temperature requirements. Modern back-office systemslike SynergySuite function with your smartphone camera to document any concerns, such as damaged goods or brand mismatches, and send those images to the foodservice distributor.
  2. Your recipes aren’t costed or portioned accurately. 
    Managing this takes real diligence, but it’s where better profits are realized. The cost of every menu item should be entered into an electronic database that reflects ingredient price fluctuations in real time. A dish that’s a profit maker in the summer can actually cost a restaurant in the winter if its ingredient costs rise. Fortunately, a good  cost management systemcan alert your managers when price changes pummel a dish’s profitability. That empowers you to adjust its price or remove it from the menu altogether. And if you’re not already, become a portion-control stickler with cooks. Not only does it keep costs in line, it ensures guests enjoy consistent products.

Though restaurants are accurately described as “people businesses,” running them will always be a numbers game. And without paying strict attention to food costs, even the busiest restaurant risks losing money and going out of business.