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

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 347

Technology Front of House Social Media Back of House 347

Culinary Cues

NOVEMBER 11, 2022

I get it, I’ve been there, I know the adrenaline behind this and the sense of accomplishment when the rail is free of dupes – it is a race against time, an impossible goal that somehow, we manage to reach. But, but, but surely compromise is necessary if we are to turn tables and reach our numbers.” www.harvestamericacues.com BLOG.

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

DECEMBER 30, 2022

You want greater pay and benefits – then bring more to the table. NETWORK: Make your list of accomplished cooks, chefs, managers, entrepreneurs whom you would like to emulate. www.harvestamericacues.com BLOG. SETTING THE TABLE: [link]. Greater pay and benefits don’t come just because you are present. Volunteer to help.

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

JANUARY 15, 2024

No false starts this morning and pay attention to managing the game clock.” Remember last Friday everything went well until that last table. Clock management is just as important in the kitchen as it is on the gridiron. “Jake turns and responds: “Yo, chef, I’m all set, in position, and on the line of scrimmage.” go long!”

Front of House 248

Front of House Food Order Back of House Café 248

Culinary Cues

AUGUST 9, 2021

Internally, the guest experience owes a great deal to the housekeeping staff, the dining room servers and managers, bartenders and sommelier, dishwashers, prep cooks, bakers and pastry chefs, line cooks, expeditor, sous chef, and chef who holds the lead position in the kitchen. It is, and must be, a team effort. Be that resource for them.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

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. www.harvestamericacues.com BLOG.

Customer Experience 367

Customer Experience Café Training Hospitality 367

7 Shifts

JUNE 3, 2022

Getting there depends on your restaurant, but it could just be the difference of retraining to turn tables faster or adding a few more tables outside to accommodate increasing demand. 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.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

APRIL 10, 2023

I hear enough comments from cooks (new and well-seasoned) who say they had enough, the business is horrible, lacking in any form of empathy, poorly managed, uncaring abusers of hard workers, proponents of sadistic work environments, and not worthy of anyone’s consideration for a career.

Employee Relations 472

Employee Relations Restaurant Law Waste Article 472

Culinary Cues

MARCH 3, 2021

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. www.harvestamericacues.com – BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Dine-in 416

Dine-in Small Business Seasonal Menu Café 416

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. It is a juxtaposition that is nearly impossible to manage. Most people don’t get it.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

FEBRUARY 19, 2023

A few words are erased from their repertoire: can’t, won’t, impossible, no, and surrender. [] TEAM BUILDERS: Those WOW aficionados know that the only real way to arrive at excellence and WOW is to build a team of people just as committed to excellence but willing to challenge the thoughts currently on the table. [] PRACTICE: They work at it.

Innovation 409

Innovation Café Travel Book 409

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

Cash Management 299

Cash Management Uniforms Food Supply Café 299

Culinary Cues

JULY 8, 2021

This knee-jerk reaction is true with positions from dishwasher to chef, and server to manager. Those empty tables in restaurants are now a result of inadequate staffing rather than fewer than needed customers. www.harvestamericacues.com BLOG. We need to fill schedules or reduce hours of operation and cut back on services.”

Sports 473

Sports Take-out Café Training 473

Culinary Cues

JANUARY 29, 2024

All are focused on the same goal but bring their unique flavor to the table. It is the responsibility of operators, chefs, managers, and the industry to address the macro changes that need to happen in restaurants – changes that will help to make the work more appealing to the next generation.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

OCTOBER 19, 2020

Sometimes the strategy is systemic and doesn’t waver, while at other times each day will be unique. [] PROJECT MANAGEMENT. Performance Management : If someone can get it wrong, they will. The kitchen team is a fragile organism that requires understanding, compassion, support, critique, anger management, and passion.

Restaurant Law 444

Restaurant Law Communication Café Take-out 444

Culinary Cues

NOVEMBER 17, 2020

This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table. www.harvestamericacues.com BLOG. It is this dichotomy of experiences that draws people into a career behind the range and keeps them there for decades. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT. PLAN BETTER – TRAIN HARDER.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

QSR Automations

APRIL 29, 2024

In the fast-paced world of restaurant management, making sure everything runs smoothly and customers are satisfied is key. That’s where ConnectSmart® Host comes in – it’s a game-changing tool that helps restaurants manage their front-of-house operations with ease. Join our blog list for monthly updates: Subscribe!

Front of House 52

Front of House Back of House Social Media Fast Casual 52

7 Shifts

SEPTEMBER 20, 2022

Here you'll find links to our favorite blog and support articles, information about 7shifts Academy, our social media profiles, and more. Table of Contents. From upset customers to drama with your coworkers, here are ways to help manage the storm. Daily Restaurant Management Course. Can't find what you're looking for?

FOH 195

FOH BOH Social Media Fine Dining 195

Culinary Cues

MARCH 26, 2022

Social media is very inexpensive, but someone needs to effectively manage it every day and every way. Rates of pay, overtime rules, payroll procedures, hostile work environments, equality in employment, and any form of discrimination will lead to real unpleasant and expensive outcomes. [] FAILING TO MANAGE THE DOOR AND RESERVATIONS.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

DECEMBER 28, 2021

You walked through the kitchen greeting each person at his or her station finally coming to rest at a stainless table that will be your workspace. Sitting later with the dining room manager you wear the hat of orchestrator of the dining experience. This is part of the chef’s job. PLAN BETTER – TRAIN HARDER. CAFE Talks Podcast.

Kitchen Safety 423

Kitchen Safety Front of House Fine Dining Seasonal Menu 423

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Guests will also walk away from the table having had a much better experience, which leads to higher tips overall. Recommended Reading: Tip Pooling Tools to Easily Manage Tips at Your Restaurant. Create a loyalty program.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

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. As an owner, operator, manager, chef – you set the example for others to follow. www.harvestamericacues.com BLOG. Be that example. [] BE YOUR OWN WORST CRITIC.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

FEBRUARY 15, 2022

Check out our blog post breaking these red flags down with what to avoid in a job description. In his work, he realized that many employees get thrust into management positions without any training. So he created a universal training manual, his book— The Surprise Restaurant Manager. You're leaving money on the table—yes, you.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Modern Restaurant Management

JANUARY 22, 2024

How do you manage your restaurant in a modern and efficient way? Using technology to facilitate contactless payments, online ordering, and quick table rotation can increase consumers’ satisfaction and loyalty. Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation.

Loyalty Program 181

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 181

Culinary Cues

MAY 26, 2020

Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy the economy in the process then we are left with a problem that can be devastating for decades to follow. www.harvestamericacues.com BLOG.

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

7 Shifts

AUGUST 15, 2022

Check out this blog and video on the top 9 interview questions to ask as an owner. We've also included a roundup of interview best practices you should be aware of before showing up to speak to the hiring manager. Table of Contents. For instance, were you responsible for restaurant employee scheduling or managing a log book ?

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Culinary Cues

SEPTEMBER 1, 2023

How much time is spent on making sure the dining room is pristine, the windows spotless, tables level, flatware, and glassware free of water spots, living plants cared for, artwork dusted, brass railings polished, and even exterior landscaping and signage immaculate? Are you consistent in how all of this is managed every day with every plate?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

QSR Automations

APRIL 17, 2024

In a bustling restaurant lobby, with guests waiting eagerly for their tables, ConnectSmart® Host steps in to manage things with ease. From reservations, to walk-ins, to waitlists, ConnectSmart® Host handles it all in real-time, ensuring optimal table turnover and minimizing wait times.

Technology 52

Technology Front of House Back of House Social Media 52

7 Shifts

AUGUST 18, 2021

Table of Contents. Recommended Reading: BLOG NAME. See why 500,000+ restaurant pros choose 7shifts for scheduling and team management. The food might be on the plate and at their table, but your service doesn't stop there! Here are some examples of things to do: Bring the table a free dessert. Before the meal.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. 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

7 Shifts

SEPTEMBER 15, 2020

Restaurant managers do it all. One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. That’s where our restaurant management checklist templates come in.

Management 195

Management Management Download Leadership 195

Culinary Cues

APRIL 1, 2020

As we return to some level of prosperity, once people are back at work and businesses turn in the right direction – it will be restaurants that allow families to manage their busy lifestyle. Setting the Table, by: Danny Meyer. www.harvestamericacues.com BLOG. THE RESTAURANT BUSINESS IS ESSENTIAL TO THE AMERICAN LIFESTYLE.

Waste 498

Waste Cash Management Entertainment Take-out 498

7 Shifts

JULY 10, 2020

Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] Additionally, by keeping the menu to a limited number of dishes, you can better plan and manage your food costs. We are looking very busy in the first two weeks but tables are available in August. 1 Set goals for the event ??

Events 351

Events Social Media Kitchen Safety Seating 351

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

MAY 8, 2022

I managed to land a weekend job at a local diner as a dishwasher. I didn’t have any marketable skills yet except I guaranteed the manager that I would show up on time. She laughed and put a plate of fried eggs, bacon, hash browns, and toast at the back booth table and said: “You can’t do a good job on an empty stomach.

Back of House 362

Back of House Take-out Café Government 362