7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JULY 12, 2023

I kind of did it out of a self-serving type of thing where I was like, I never see him. It served a purpose. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers.

Front of House 370

Front of House Back of House Take-out Book 370

Culinary Cues

APRIL 29, 2024

Reactionary approaches involve increasing rates of pay, dumbing down menus, reducing hours of operation or levels of service to limit the number of employees needed, raising prices to compensate for higher rates of pay, reducing portion sizes while raising prices, or even looking at automation and technology to “right the ship.”

Front of House 240

Front of House Back of House Training Customer Service 240

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

MAY 28, 2022

If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. The most important room in a home is the kitchen.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

7 Shifts

MARCH 23, 2022

In 1965, Greek immigrant James Giftos opened a stall at Macomb Mall in Roseville, Michigan, with a small menu including the Coney Island-style hot dog topped with chili, mustard, and freshly diced onions. Since then, the brand has grown to 16 locations across Michigan, continuing to serve those beloved All-American classics.

Front of House 369

Front of House Back of House Communication Employee Relations 369

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Operations 367

Operations Management Management Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Operations 353

Operations Management Management Mobile Ordering 353

7 Shifts

JANUARY 26, 2021

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic. 2020 was a year that the restaurant industry won’t soon forget.

2021 370

2021 Front of House Social Media Back of House 370

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

7 Shifts

MARCH 20, 2020

The Pros of Offering Delivery and Takeout Outside of current health concerns, offering takeout and delivery can be an easy way to increase revenue and serve more patrons. Re-engineering Your Menu You’ve put a lot of thought into your menu, but now’s a time to streamline it even more to keep your kitchen efficient and to cut back on waste.

Delivery 366

Delivery Front of House Back of House Online Ordering 366

7 Shifts

MAY 2, 2023

And I started as a server, so I started off working in the front of the house and learning, and they were the only ones who would give a PhD dropout with no previous experience a job. And we opened a Spanish tapas restaurant because my husband Felix is from Spain, and he's our front of house service guy and also idea man.

Front of House 195

Front of House Back of House Insurance Seasonal Menu 195

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 398

Management Management Kitchen Safety Front of House 398

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Technology 221

Technology Front of House Back of House Dietary Restrictions 221

Culinary Cues

AUGUST 9, 2021

Guests will return when the effort expended to create memorable complete dining experiences is front and center. Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.”

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Modern Restaurant Management

MAY 8, 2024

The results give the green light for certain restaurants to introduce more front-of-house automation. Whereas most global consumers think it’s acceptable for QSRs to automate ordering, checkout, serving, and even sanitation tasks, the majority do not find this acceptable for table service.

Front of House 188

Front of House Mobile Ordering Customer Service FOH 188

Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

Training 177

Training Front of House Kitchen Safety Allergens 177

Modern Restaurant Management

JANUARY 11, 2024

Remember just saying thank you or giving a pat on the back isn’t enough. For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. Set goals for your staff.

Management 166

Management Management Back of House Customer Service 166

Open for Business

NOVEMBER 21, 2022

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

Technology 147

Technology Front of House Back of House Online Ordering 147

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 178

Front of House Back of House Seasonal Menu Food Order 178

Modern Restaurant Management

SEPTEMBER 13, 2023

Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before.

Management 183

Management Management Coaching Front of House 183

7 Shifts

MARCH 30, 2022

After two years of only being able to order takeout and having to wear a mask when not at the table, restaurants are poised to bounce back in 2022. Don't underestimate the power of in-house advertising at your restaurant. Does your restaurant have a sign out front? Hang Your Restaurant's Menu in The Window. Wall Murals.

Advertising 370

Advertising 2022 Social Media Email Marketing 370

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 193

Delivery Front of House Fine Dining Back of House 193

Lavu

FEBRUARY 14, 2024

A state-of-the-art restaurant POS System, specifically tailored for bars and restaurants, streamlines transactions, inventory management, and customer service, ensuring that business owners can focus on what they do best—serving their patrons. What are your profit margins? Having this knowledge at your fingertips is critical.

POS 164

POS Bar Point of Sale Front of House 164

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. A bad shift can lead to unhappy customers and disgruntled staff. What is a pre-shift meeting.

Front of House 398

Front of House Back of House Coaching Customer Service 398

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

Front of House 207

Front of House Mobile Ordering Loyalty Program Back of House 207

Modern Restaurant Management

OCTOBER 25, 2021

For this reason, the culinary, tourism and hospitality industries need to evolve and expand their brand by offering plant-based protein alternatives on menus. Here are five easy ways to diversify your brand through the integration of plant-based foods onto your menu: Sub-Out Recipes to Include Plant-Based Offerings on Your Menu.

Dietary Restrictions 216

Dietary Restrictions Food Front of House Back of House 216

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. Training ALWAYS pays back in dividends. How hard can it be – right?

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

DECEMBER 3, 2022

I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. By 7am I am walking through the back door of the kitchen. Before I can turn on the computer, Emmett has my usual breakfast in front of me: eggs over easy, bacon, home fries, and a side of salsa. I nod and give him a thumbs up.

Back of House 337

Back of House Hotels Front of House Book 337

Modern Restaurant Management

OCTOBER 14, 2022

On the Menu. Your menu should very clearly convey which foods contain certain allergens. If a dish contains an allergen, it also helps to note on the menu whether or not that dish can be modified to accommodate those with allergies. Do Your Research. Customers need to be able to trust your restaurant. Avoid Cross-Contamination.

Allergens 186

Allergens Kitchen Safety Front of House Food Safety 186

Culinary Cues

SEPTEMBER 15, 2022

When a destination welcomes more people than there are restaurant seats then even the mediocre seem to thrive but check back in a year or two and you will probably find a new owner, a new concept, and a different shot at success. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Modern Restaurant Management

SEPTEMBER 23, 2020

Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. . In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc.

Serving 199

Serving White Paper Food Recycling 199

Modern Restaurant Management

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. A Sustainable Supply Chain.

Sustainability 212

Sustainability Food Supply Front of House Waste 212

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. That tool is back office software for restaurants. Below, we discuss restaurant back office software and its benefits.

Operations 52

Operations Back of House Allergens Front of House 52

Culinary Cues

SEPTEMBER 26, 2020

WHAT THEY KNOW: [] Your employees know that the essential challenge is TRUST. [] Your employees know that preparing and serving food is only a part of what has kept customers coming back on a regular basis. We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems.

Kitchen Safety 331

Kitchen Safety Back of House Front of House Customer Experience 331

Modern Restaurant Management

APRIL 12, 2021

No matter the type of restaurant you own, the type of food you serve, or the usual customers who walk through your door, you need to focus on making your off-premise sales a keystone aspect of your restaurant business. As well, your restaurant will need to create a back-end procedure for how customers are notified that their order is ready.

Front of House 160

Front of House Online Ordering Back of House Customer Service 160

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. Restaurateurs are facing a herculean effort just to produce and serve great food in this environment. Yes, ordering and payment is important.

Hospitality 229

Hospitality Ordering Front of House Customer Experience 229