7 Shifts

NOVEMBER 19, 2019

As the demand for a higher minimum wage continues to grow on a state and a federal level, restaurant owners and managers are understandably paying more attention to their restaurant’s labor cost percentage. Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.

Management 253

Management Management Employee Relations Restaurant Law 253

Aaron Allen & Associates

AUGUST 23, 2019

Forward-looking operators can start to get ahead of the evolving trend by implementing labor optimization initiatives now (before they become a necessity). How to Improve Margins Through Menu Strategy Operating margins are being compressed for restaurants and foodservice operators around the world.

Article 76

Article Audits Social Media 2009 76

Restaurant365

NOVEMBER 19, 2019

Becoming successful in the restaurant industry is difficult but staying ahead of operational challenges is even harder. To prepare for the new year, restaurant owners, operators, and managers need to start planning now. Here are the top 10 operational challenges restauranteurs should expect in 2020: 1.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Sculpture Hospitality

SEPTEMBER 4, 2019

When people first get into bar ownership, there’s no instruction manual for how to manage the finances of a company.

Management 84

Management Management Operations Bar 84

7 Shifts

SEPTEMBER 10, 2019

Elijah has a unique experience with 7shifts, moving as an employee being scheduled through the app, to being a manager scheduling his own employees with the app, all the way to Field Business Consultant, where he now coaches Clean Juice GMs on how to schedule efficiently. It's simple. 7shifts just makes it easy.” –Elijah Selent. “My

Franchise 272

Franchise Franchising Seasonal Menu Coaching 272

Culinary Cues

DECEMBER 30, 2019

The following provides some “food for thought”, maybe even a “look in the mirror” checklist for those who are drifting away from those initial goals. [] THINKING THEY CAN MANAGE THROUGH OTHERS. Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

7 Shifts

NOVEMBER 26, 2019

Instead, these locations are franchised, meaning a company (the franchisor) allows an individual or group of partners (the franchisee or franchisees) to run a location of that restaurant under a certain operating agreement. At a glance, opening and operating a restaurant franchise seems like a near-perfect business decision.

Franchise 369

Franchise Franchising Restaurant Law 2015 369

Culinary Cues

OCTOBER 23, 2019

We throw up our hands as managers and blame everyone but ourselves, and scratch our heads as consumers and wonder why the virus is allowed to spread. Employees are reluctant to make even the simplest decision on their own – they defer to the manager on all decision-making.

Hospitality 206

Hospitality Employee Relations Cash Management Training 206

Modern Restaurant Management

OCTOBER 30, 2019

Finding the right general manager (GM) can be a challenging task, yet businesses that view investing in employees as an unnecessary expense often pay for it down the road. As a restaurant owner or operator, you understand the importance of finding the right GM. General managers keep employees happy, and employees keep customers happy.”

Management 133

Management Management Training Hiring 133

FreshCheq

MAY 4, 2019

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Operations 60

Operations Management Management 60

7 Shifts

OCTOBER 2, 2019

If you’re transitioning to a restaurant management position, congratulations! But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff. Let’s lay the groundwork by exploring what it means to transition to management. What are their goals and challenges?

Management 285

Management Management Communication Back of House 285

7 Shifts

DECEMBER 3, 2019

However, it can limit your options if few franchisees are selling—and if they are, there may be a reason, such as low sales, high operating costs, or staff retention issues. However, opening a business can easily become a full-time job, which limits the amount of time you’ll have to manage your existing locations.

Franchise 368

Franchise Franchising Audits Point of Sale 368

Culinary Cues

OCTOBER 31, 2019

What is clear, however, is that these operations typically hold limited opportunity for position growth, pay very little, expect total commitment from every cook, and rarely offer any benefits. So, young aspiring cooks are between a rock and a hard place. So…what to do? In the current work environment in the U.S.

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Front of House Point of Sale Healthcare Back of House 200

Culinary Cues

SEPTEMBER 14, 2019

I can guarantee that if you add these steps to your daily method of operation you will experience remarkable results. There is so much to learn about food, service, operating a business, people and traditions, and leadership. It is so common to find managers looking for opportunities to recognize others shortcomings.

Front of House 292

Front of House Communication Leadership Back of House 292

7 Shifts

AUGUST 26, 2019

After hunting around for something user-friendly and easy-to-use, Shawn & Ed Brewing waved goodbye to tedious excel scheduling and hello to pain-free schedule management with 7shifts’ intuitive platform. With managers and coworkers only a click away, employees were always engaged and informed about the goings-on in the brewery. “We

Events 210

Events Brewery Management Management 210

Culinary Cues

AUGUST 31, 2019

All in” refers to a physiological, mental, emotional, and even spiritual connection to the work, to the operation, and to the greater culture of culinary arts. Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present.

Reference 345

Reference Uniforms Social Media Take-out 345

Modern Restaurant Management

DECEMBER 11, 2019

Add cybersecurity risks, mix in consumer desire for transparency, then layer in the collection of consumer data collection and you’ve got a perfect storm of data management challenges across the food supply chain. ” ELM itself is defined as P&L-based orchestration and streamlining of experiential moments in customer journeys.

Management 141

Management Management Food Food Safety 141

7 Shifts

SEPTEMBER 25, 2019

Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. Read on to learn more about effective restaurant kitchen management tactics you can use to ensure your employees feel supported, safe, and engaged. In fact, all of their managers are trained up from associate positions.

Back of House 276

Back of House Management Management BOH 276

Embrace the Suck

MAY 5, 2019

Welcome to management by numbers. When you manage by fear and intimidation, you get compliance. Respect needs to be a core value if you want to keep your turnover to a manageable level. What’s a manageable turnover level? Clean as you go is how we operate. The industry is full of hypocrite managers.

Communication 236

Communication Coaching Take-out Leadership 236

Restaurant365

DECEMBER 2, 2019

The restaurant industry never stops moving, and your success depends on how you manage all of the moving pieces. Running a restaurant requires a strong management system to help you maximize efficiency, improve your profitability, and grow in the future. managing employees. Having anytime, anywhere access.

Management 97

Management Management Point of Sale Inventory 97

Embrace the Suck

MAY 8, 2019

The Restaurant Success Summit™ will connect you to a network of restaurant experts and successful restaurant operators in a mastermind group structure. You don’t want to babysit managers; you want to create leaders. You are a reflection of your social orbit. We want you to find the success you have been searching for.

Seminar 282

Seminar Education Leadership Small Business 282

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. The nuts and bolts of restaurant inventory management. Inventory management goes beyond counting inventory.

Inventory 113

Inventory Management Management POS 113

Modern Restaurant Management

DECEMBER 10, 2019

During a cash flow shortage, you might not have enough capital to cover your payroll or other operating expenses. You can also refer to this guide to learn more about managing cash flow. Careful scrutiny and management are required to ensure that costs are affordable, and that there is a positive return on investment.

Cash Management 124

Cash Management Seasonal Menu Social Media Small Business 124

Crunchtime

DECEMBER 27, 2019

Your inventory management operations play a critical role in how well you optimize and maintain your food costs. As your restaurant grows and your inventory becomes more complex, it can be harder to maintain the level of inventory management efficiency you had at a smaller scale.

Inventory 81

Inventory Management Management Operations 81

Goliath Consulting

APRIL 29, 2019

Repairs can be a huge (and unnecessary) weight on restaurant operators’ shoulders, distracting them from what matters most – providing their guests with a great experience. The reality is that repairs need to be closely managed to avoid wasted money and unnecessary downtime in the kitchen. Electrical. Fire suppression systems.

Front of House 108

Front of House Back of House Equipment Waste 108

Culinary Cues

DECEMBER 14, 2019

I managed to sign up for a National Guard Unit and at least felt that after “Basic” I could count on staying away from the jungle. It takes dozens of others to make sure the vehicle is operational and able to point in the right direction, but the driver ensures that it arrives at its determined destination.

Training 419

Training Take-out Blog Management 419

Transact

DECEMBER 18, 2019

Restaurant operators can now benefit from apps that manage employee shift schedules , track food recall alerts , count inventory , and even monitor freezer temperatures. . In 2020, expect more restaurant owners and managers to start leveraging mobile devices more often as a means of managing operations. .

Technology 83

Technology 2020 Mobile Ordering Online Ordering 83

Restaurant365

OCTOBER 8, 2019

The cost of food is one of the biggest operating expenses for a restaurant business. Luckily, there are many strategies for controlling food costs that you can apply to your restaurant business operations. Closely Manage Your Inventory: conduct daily and weekly reports of food inventory. How do restaurants control food costs?

Food 99

Food Inventory Point of Sale Waste 99

Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. As consumers demand more transparency about sustainability, turn your operations into an advantage. The result: peace of mind. Here are four tips to keep top of mind.

Management 154

Management Management Waste Sustainability 154

Hot Schedules

NOVEMBER 20, 2019

The 2019 Spark conference, presented by HotSchedules and Fourth, brought restaurant industry leaders together to address challenges facing operators today. T he restaurant industry is facing a set of daunting challenges that force restaurateurs to rethink their operations. Stay Competitive by Adapting to New Consumer Demands.

2019 103

2019 Hospitality Employee Relations Leadership 103

Bar and Restaurant Coach

APRIL 29, 2019

Barmetrix and MarginEdge share a common goal of going the extra mile for their clients in the hospitality industry—doing whatever it takes to improve lives and businesses for bar and restaurant operators. They started MarginEdge with a mission to help restaurant operators focus on the business they love. recipe management and ordering.

Coaching 102

Coaching Website Management Inventory Hospitality 102

Lavu

MAY 23, 2019

Part of turning a profit in your restaurant means effectively managing your tables. For that reason, you should turn to table management. What is table management? Table management is the process of tracking tables and managing customers throughout their dining experience. Choose the right table management app.

Management 112

Management Management Seating POS 112

Restaurant365

NOVEMBER 5, 2019

Food cost is heavily influenced by your inventory management. With the restaurant industry’s notoriously razor-thin margins, controlling food costs — and managing your inventory — are essential for a healthy bottom line. What is a Restaurant Inventory Management System?

Inventory 74

Inventory Technology Management Management 74