7 Shifts

FEBRUARY 8, 2024

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. In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. Try 7shifts for free.

Operations 367

Operations Management Management Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

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. In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. Try 7shifts for free.

Operations 353

Operations Management Management Mobile Ordering 353

Embrace the Suck

FEBRUARY 16, 2023

Owner #2 doesn't like that it takes longer, so they tell the team they can provide a bottle or can with an empty glass. A line cook calls out to a prep cook, "Hey, we need some onions!" Three crucial minutes later, the line cook is presented with the wrong ingredient and blows up at the prep cook.

Front of House 292

Front of House Back of House Communication Hiring 292

7 Shifts

SEPTEMBER 26, 2022

Making Your Resume Stand Out. Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. We’ve got a few tips from the workforce management front office here at Fourth. User Network. Social Media.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 423

Kitchen Safety Front of House Fine Dining Seasonal Menu 423

Ken Burgin

JULY 25, 2023

Use these enjoyable and instructive games to engage your front-of-house and kitchen staff – they’re designed to prepare and run quickly. Make sure to take photos and share on your social media channels. Role Reversal: Waitstaff takes turns being demanding customers, and their teammates have to manage the situation.

Training 60

Training Kitchen Safety Front of House Dietary Restrictions 60

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 195

Management Management Kitchen Safety Front of House 195

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. The way to run great shifts is to get out ahead and schedule pre-shift meetings. Call it out here.

Front of House 398

Front of House Back of House Coaching Customer Service 398

Culinary Cues

JULY 4, 2021

The quick fix may just be a dramatic change in how we plan and present our menus. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control. The important reality is that we MUST MAKE CHANGES NOW!

2021 495

2021 Food Supply Seasonal Menu Supplies 495

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. I wonder why this is the case.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. They appear to have thrown up their hands in defeat and are now on automatic pilot just hoping to “get by”. Is it ignorance or apathy?

Front of House 328

Front of House Coaching Uniforms Back of House 328

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants.

2023 183

2023 Front of House Back of House 2022 183

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 192

Delivery Front of House Fine Dining Back of House 192

Culinary Cues

JULY 12, 2020

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

Front of House 403

Front of House Back of House Dine-in Food Truck 403

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). How you approach the design of your restaurant in this regard will determine nearly everything else. In both cases it is sales (the top line) that sets the stage for success.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first.

Menu 388

Menu Seasonal Menu Front of House Café 388

7 Shifts

APRIL 21, 2023

These 4 executives started out working in entry-level restaurant jobs. That gave his team members the confidence to take on more duties and gave them motivation to move up. These courses were bite-sized presentations that Bhushan developed from his own experience. A colorful TV personality or a renowned cookbook author?

Leadership 195

Leadership Training Front of House Customer Experience 195

Culinary Cues

JULY 31, 2023

Regardless of your career choice – dependability remains a basic assumption and unless you are fully present: physically, mentally, and emotionally, then success will never happen. If your direction is planned out then work can be, and will be, enjoyable and rewarding. Anyway – use as you see fit.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

JULY 9, 2022

I take a minute to balance the knife on my finger at the center of the bolster – amazing. It’s the start of another day in the kitchen. Seven in the morning and aside from the baker and breakfast cook, I am alone with clip board in hand and my roll bag of knives placed strategically at a workstation.

Front of House 366

Front of House Back of House Presentation Café 366

Culinary Cues

JANUARY 6, 2020

White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts. A short while back the U.S.

Government 244

Government Front of House Small Business Back of House 244

Culinary Cues

OCTOBER 24, 2022

This is where “real cooking” comes into play; where a chef demonstrates his or her ability to pull flavors out of seasonal ingredients and marry flavors to match the weather outside. More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. Are you up to it?

Seasonal Menu 308

Seasonal Menu Front of House Presentation Menu 308

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. In this article, the workforce management experts at Sling give you tips for creating a restaurant training program that really works. Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding. 1) Start Small.

Training 78

Training Hiring Front of House Back of House 78

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. You can personalize your interactions even further by taking the time to learn a few key details about each of your staff members (e.g.,

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

DECEMBER 8, 2020

The benefits of employee contests can impact all areas of your business and employee lifecycle—from sales to engagement to training. Engaged employees are also less likely to turnover. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Culinary Cues

SEPTEMBER 1, 2023

For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We also prepared a formal Schematic Design presentation for approval.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights. As a cook or chef there are many days that go well and a few that challenge the best. Your dictionary.

Café 345

Café Front of House Point of Sale Back of House 345

Modern Restaurant Management

MARCH 22, 2021

It’s easier for the front-of-the-house to present. Before you get too busy again, it’s imperative that you not only analyze your costs but take time to make adjustments to bring those costs in line. Assuming you reduced the size of your menu, it should be easier to cost everything out correctly.

Front of House 193

Front of House Back of House Customer Service Beverage 193

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. Every year, a significant number of new restaurants open and almost as many close their doors for good.

Fine Dining 433

Fine Dining Employee Relations Front of House Small Business 433

Culinary Cues

SEPTEMBER 4, 2020

That moment in the early morning when a chef steps out of bed with the knot of mixed emotion in his or her stomach is – yes, something that is missed. They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. After time, this is a highly anticipated feeling.

2020 303

2020 Back of House Front of House Food Order 303

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts.

Employee Relations 186

Employee Relations Back of House Front of House Customer Experience 186

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 177

FOH BOH Food Safety Front of House 177

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Meal Coursing – A feature that ensures that all the orders on a guest ticket come out simultaneously. You’ve probably encountered restaurant management software. Kitchen Automation.

Management 185

Management Management BOH Front of House 185