7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 195

Management Management Kitchen Safety Front of House 195

Typsy

OCTOBER 8, 2019

Hospitality is a customer service-oriented industry. While your team should have innate instincts about how to serve guests, they’ll need rigorous hospitality industry training to ensure that they adhere to your hotel or restaurant’s high standards.

Training 119

Training Hospitality Hotels Customer Service 119

Social Hospitality

MAY 18, 2020

According to the data from the 2019 Travel and Hospitality Industry Outlook by Deloitte , industry growth is consistent throughout the past decade. Here are 9 hospitality sales tips that combine classic techniques with modern practices. Local seasonal events have always been among the top sales tactics for the hospitality industry.

Hospitality 195

Hospitality Marketing Social Media Hotels 195

Hot Schedules

SEPTEMBER 14, 2020

Manage Increasing COVID-19 Cleaning Costs in Hospitality. How mobile applications can support change management and control costs. Leaders are adapting to the new safety expectations with a combination of technology, training, equipment, and materials purchases. Manage the materials cost. b3lineicon|b3icon-tag|?|Tag.

Hospitality 78

Hospitality Management Management Employee Relations 78

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

Culinary Cues

OCTOBER 23, 2019

The virus is prevalent in the hospitality business, retail, government, and education, just to name a few industries. 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.

Hospitality 207

Hospitality Employee Relations Cash Management Training 207

Culinary Cues

MARCH 3, 2024

The restaurant business is part of a wonderful industry of hospitality filled with great people doing extraordinary work as a team. Let’s work together to heal the wounds and do the collaborative, creative, and honest work of the cook and server. PICTURE: The well led kitchen team of the Balsams Resort in its heyday.

Leadership 372

Leadership Restaurant Law Social Media Sports 372

Culinary Cues

JANUARY 11, 2022

People who enter the restaurant business are typically individuals with a number of experiences working in other restaurants in positions from entry level to management. Those people who choose to become successful restaurateurs must have a strong background in finance and financial management. PLAN BETTER – TRAIN HARDER.

Customer Experience 371

Customer Experience Café Training Hospitality 371

Culinary Cues

DECEMBER 19, 2022

Managers will do their best to keep morale up while the families of those workers are home without one of their sons, daughters, mothers, or fathers present. They all sacrifice for the business of hospitality. Sure, those of us who are in the hospitality business signed up for this and some might say – deal with it.

Hospitality 378

Hospitality Café 2022 Specials 378

7 Shifts

JUNE 3, 2022

As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. Learn more about how Kelly McCutcheon and her team established Hopdoddy's core values in our blog post guide, and listen to Kelly on the podcast here. The Solution: Create a training program. Use Manager Log Books.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

FEBRUARY 15, 2022

We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Typsy

AUGUST 12, 2020

Wil Slickers is hospitality force to be reckoned with. With years of experience in hotel management, he hosts the popular hospitality podcast Slick Talk , and co-owns a company specializing in luxury vacation rentals.

Hospitality 173

Hospitality Tourism Hotels Blog 173

Restaurant365

AUGUST 21, 2020

For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. Cultivating a library of tools for your new hires, such as company handbooks, checklists, and training manuals, can help you start off on the right foot. Know your payroll and benefit requirements.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. People became accustomed to the change in operation and found, in many cases, that they were able to better manage the dilemma of work/life balance. “I Food for thought.

Social Media 351

Social Media Food Safety Retail Back of House 351

Culinary Cues

JULY 18, 2023

I had worked in kitchens since I was 15 years old; this I have mentioned a few times in this blog. Suddenly, I could push aside those thoughts of becoming a rockstar drummer and focus on a career in the hospitality industry. It was a first job interview for a restaurant assistant manager that pulled me into the kitchen.

Hotels 350

Hotels Blog Café Management 350

Culinary Cues

AUGUST 28, 2020

HOSPITALITY FIRST. How do you make it come alive with hospitality? Work at it, train for it, stand behind it, and make a difference. As owners, managers, and chefs – regardless of the hours that you invested in the job in the past, this is not the time to back off – this is the time to be even more present. BE PRESENT.

Social Media 438

Social Media Communication Loyalty Program Training 438

Culinary Cues

MAY 18, 2020

As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. Every Chef, Manager, or Owner must understand systems and controls. PLAN BETTER – TRAIN HARDER.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Typsy

JUNE 11, 2020

As we begin to look towards a post-coronavirus future, hospitality venues are thinking about innovative ways to reopen - ways that acknowledge and cater to the world’s newfound needs (like social distancing) while still trying to remain true to the vision and heart of the business.

Training 97

Training Hospitality Catering Blog 97

Culinary Cues

MARCH 3, 2021

” -Danny Meyer – Union Square Hospitality. Fairness, equality, respectable pay, balanced lives, manageable menus, fair third-party fee structures, and operations that stand a better chance of earning a profit must be key to a formula for success moving forward. PLAN BETTER – TRAIN HARDER. Magazine: [link].

Dine-in 419

Dine-in Small Business Seasonal Menu Café 419

Culinary Cues

MAY 28, 2022

They are the ambassadors of hospitality and need to maintain a semblance of calm and the stage presence that helps guests feel comfortable and at ease. Managing all of this will fail if there isn’t a place to gather, decompress, share, and consult. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Front of House 322

Front of House Back of House Employee Relations Small Business 322

Ken Burgin

MARCH 14, 2020

Hospitality training has usually been done in person – we hospo people like to ‘stand up and do it’. With the restrictions and closing of many restaurants and cafes, there’s an urgent need to present training in new ways. There are so many opportunities here for training, team meetings and new ways of working.

Hospitality 92

Hospitality Webinar Training Workshop 92

Typsy

NOVEMBER 7, 2019

Whether you want to work in a restaurant, a hotel, or a tour company, your cover letter is one of the first things any hiring manager in the hospitality industry will look at. In this blog post, we look at three writing tips that will help you perfect your cover letter.

Hospitality 125

Hospitality Hotels Hiring Blog 125

Culinary Cues

SEPTEMBER 15, 2022

Budgeting, cost controls, smart purchasing, labor management, marketing, and the legal issues that surround a business are just as essential as a great plate of food. Don’t think service – think hospitality. [] MAKE SURE EVERYTHING IS SPOTLESSLY CLEAN. As an owner, operator, manager, chef – you set the example for others to follow.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Future Food

DECEMBER 5, 2019

Trends that will shape the future of your food and hospitality projects for 2020. However, food and service will always be at the heart of hospitality. Food, hospitality and the customer experience will continue to rely upon execution of excellence and the hot pursuit in the very definition of it. The Environment 22.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Culinary Cues

JULY 4, 2021

This will, of course, make it far more challenging to control quality and consistency, but with a movement towards on-going training and quality assurance – it can be done. CHANGE #4: Big menus are far too difficult to manage at a time when the supply chain is challenged, prices are not stable, and the labor market is stretched.

2021 497

2021 Food Supply Seasonal Menu Supplies 497

Culinary Cues

DECEMBER 30, 2022

NETWORK: Make your list of accomplished cooks, chefs, managers, entrepreneurs whom you would like to emulate. Take an in-person or on-line class, participate in tastings, ask your restaurant manager or sommelier for some pointers – it is not only a good career move, but it can also be fun! PLAN BETTER – TRAIN HARDER.

Workshop 365

Workshop Article Uniforms Take-out 365

Culinary Cues

MAY 21, 2023

What happens to the concept of ‘hospitality’ that pulled us into the business to begin with. In the case of the restaurant business: is our tradition of hospitality and culinary expression worth sacrificing for the advantages of technology? My gut was tied in a knot, and I felt cold beads of sweat forming on my forehead. Wait a minute!

Technology 339

Technology Social Media Back of House Front of House 339

Culinary Cues

AUGUST 21, 2023

Managing the restaurant became so much more difficult than it was a generation before. They needed solid financial managers to balance out their skill at making great food experiences. Restaurants, to be successful, had to be flexible with what, how, and when they served and respond with appropriate pricing.

Back of House 393

Back of House Food Supply Government Dine-in 393

Culinary Cues

MARCH 27, 2020

This willingness is our nature, this is hospitality during crisis – it happens with hurricanes, tornadoes, earthquakes, fires, and floods – we can count on it. Business owners, chefs, social media managers, writers, musicians, and others with a voice can be the strength that America and the world need right now.

Leadership 322

Leadership Healthcare Social Media Government 322

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Well-run organizations – in this case a kitchen, are built to win. CAFÉ Talks podcast.

Fine Dining 412

Fine Dining Coaching Dine-in Café 412

Culinary Cues

MAY 27, 2023

Encourage talk about food while on the job, take the time as a chef or manager to make “FOOD FACT” teaching moments throughout the day. Have the chef and sous chef cook the meal and the managers serve these important guests. There is a connection here, granted at different levels, but a connection all the same.

Technology 351

Technology Front of House Social Media Back of House 351

Culinary Cues

NOVEMBER 27, 2020

He took the time to point out all that I didn’t know, said no to my application and told me to spend more time in the kitchen and gradually work my way into management. To those who are masters of hospitality and know that service is as, if not more, important than the food that we love to prepare. PLAN BETTER – TRAIN HARDER.

Influencer 487

Influencer Hotels Education Hiring 487

Typsy

OCTOBER 27, 2020

In the past, large hotels had a much easier time using management and data collection tools than smaller hotels. In today’s blog post, guest blogger James Dorian gives us his top 10 list of hotel management apps to help your small venue get big results.

Hotels 164

Hotels Management Management Blog 164

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. In hospitality, the goal should always be to “wow” the guest. Recommended Reading: Tip Pooling Tools to Easily Manage Tips at Your Restaurant. Who should train the staff on suggestive selling?

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Typsy

NOVEMBER 9, 2020

In today’s blog post, marketing consultant Shane Barker walks us through the ins and outs of influencer marketing. The events of this year have proven that “traditional” (in other words, non-digital) marketing can’t give you the same edge and reach that social media can.

Influencer 155

Influencer Marketing Hospitality Social Media 155

Restaurant365

JUNE 3, 2022

This unfortunately means that many leaders are now struggling with restaurant manager retention due to burnout by working tirelessly to fill the staffing gaps caused by employee turnover. Whether you are the front of house, back of house, bar, or general manager you have most likely had bouts of job burnout. Communication.

Management 78

Management Management Back of House Front of House 78

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Work closely with the management team to brainstorm new ideas, promotions, and special events. Provide guidance, training, and support to foster a positive and productive work environment.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52