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.

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Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

FEBRUARY 8, 2023

At the heart of these restaurants is their commitment to sustainability, with top chefs championing locally-produced sustainable ingredients to create their award-winning dishes and working with smallholder farmers and suppliers. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining 193

Fine Dining Technology Front of House Sustainability 193

Marketing4Restaurants

APRIL 1, 2021

With the recent listing in the UK of Deliveroo, we look at the Deliveroo business in Australia along with the other Restaurant Delivery Aggregators to see what the next 12 months will hold for them and for Australian restaurants. The listing, which saw a poor opening day with the stock closing at 287.45, down from an issue price of 390p.

Sustainability 111

Sustainability Delivery Front of House Back of House 111

EATER

MAY 16, 2023

The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. I got a full-ride scholarship to UMass Amherst, where I majored in sustainable agriculture and gender studies and minored in English literature. Only 30 percent of glass bottles are recycled in the U.S.,

Sustainability 73

Sustainability Back of House Front of House Agriculture 73

7 Shifts

JUNE 27, 2022

Kristen knows ghost kitchens well—and after a stint at Zuul, she went to found her own ghost kitchen, Hungry House. Why Hungry House is called an “anti” ghost kitchen. After Zuul was acquired by ghost kitchen competitor, Kitchen United in summer 2021, she went on to found Hungry House. We get into: Ghost kitchen myths.

Front of House 195

Front of House Food Supply Consumer Goods Customer Experience 195

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Effectively educating those (bartenders, wait staff, back of the house, etc.) Choose a Versatile Plant-Based Protein.

Dietary Restrictions 216

Dietary Restrictions Food Front of House Back of House 216

Ken Burgin

FEBRUARY 13, 2024

Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen. And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up!

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

7 Shifts

DECEMBER 16, 2020

Here’s how they evolved their operations to sustain their business during the pandemic. However, self-operated delivery was not sustainable for their business concept and staff. “I As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry.

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FOH Back of House Front of House Point of Sale 284

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand. The cultivated meat industry is entering its next chapter.

2024 193

2024 Fast Casual Insurance Food Safety 193

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

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Franchise Franchising 2022 Fast Casual 193

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 221

Technology Tip Distribution Front of House Loyalty Program 221

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual 139

Fast Casual Front of House Fine Dining Mobile Ordering 139

Culinary Cues

SEPTEMBER 26, 2020

Pose these questions to your employees – who is better positioned to find the answers that would lead to a higher level of trust among customers than those who interact mask to mask? [] Your kitchen employees know that 25 or 50% occupancy caps on restaurant dining rooms will never be sufficient to sustain an operation.

Kitchen Safety 331

Kitchen Safety Back of House Front of House Customer Experience 331

7 Shifts

JANUARY 23, 2024

Getting it right is critical for sustained success in the restaurant industry. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 420

Restaurant Law Employee Relations Tip Distribution Communication 420

7 Shifts

MAY 10, 2021

We need to start to build that foundation for having that equity of you have a sustainable lifestyle that this is ‘a real job,' because the reality is it's not right now because real industries are investing in the success of their people, and [the restaurant industry is] using the success of our people to invest in the success of our business.

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Hiring Back of House Tip Distribution Insurance 370

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. In the age of COVID-19, the path to sustainable, safe operations lies in actionable, real-time data. In the age of COVID-19, the path to sustainable, safe operations lies in actionable, real-time data. across your franchises.

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Front of House Management Management Franchise 198

Modern Restaurant Management

DECEMBER 19, 2023

As guests gravitate towards digital for control and convenience and operators sought to improve operational efficiencies, brands realized the importance of implementing technology both back- and front-of-house in an effort to do more with less and make every guest feel like a regular. Here are some of their insights.

2023 114

2023 Front of House Customer Experience Customer Service 114

Modern Restaurant Management

OCTOBER 8, 2021

Walk down any street, uptown or downtown, and there are still numerous ‘closed’ signs on the front of restaurants and other service businesses. For the hospitality industry, the last 18 months have been very challenging. Taking pictures of all items in a delivery order. Verifying the match of known purchasing devices.

Mobile Ordering 194

Mobile Ordering Online Ordering Front of House Customer Service 194

Modern Restaurant Management

DECEMBER 29, 2023

Three Strategies for Achieving Better Alignment The staff vs. tech dynamic isn’t sustainable. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff. Three ways to ease the adversarial relationship between your staff and your technology.

Technology 120

Technology Front of House Fast Casual Back of House 120

Restaurant Engine

MARCH 13, 2024

Trend: A Nod to Sustainability According to one study , your customers care about sustainability. Consider these statistics from the study: 90% of people say sustainability matters to them. Nearly 60% of people say that restaurant sustainability practices are somewhat influencing when choosing where to dine out.

2024 52

2024 Food Compost Front of House 52

The Restaurant Times

FEBRUARY 22, 2022

Sustainable Business Practices . More than a decade ago, millennials started to advocate the cause of sustainability, and Gen Z has only added to it. The concept of sustainable business growth has developed significantly over time. However, we are living in exciting times with new opportunities emerging out of utter chaos.

2022 98

2022 Front of House Cash Management Online Ordering 98

7 Shifts

APRIL 12, 2023

It was in Shaw, in Northwest DC, not too far from the White House and the Convention Center. Trying to figure out how to pay people fairly and incentivize them to come to work, and just to make it more sustainable, we shifted to what we call a professional wage. And we got started and it was crazy at first. We learned pretty quickly.

Back of House 195

Back of House Front of House Small Business 2023 195

Modern Restaurant Management

SEPTEMBER 30, 2022

Others are plastic and can sustain a drop. As managers, our foundation was built in the front-of-house as servers, bartenders, or hosts (even if we started out in kitchen.) Here's what you're empowered to do when you're next to your staff and in front of your guests. Some are glass and will shatter on impact.

Technology 193

Technology Front of House Tip Distribution Back of House 193

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line. A Window into Warewashing.

Kitchen Safety 199

Kitchen Safety Front of House Food Safety Equipment 199

Apicbase

DECEMBER 5, 2023

They have connected over 5,000 outlets to our platform to manage their back-of-house operations. It is the only way to grow profitably and sustainably. Now is the Time for Back-of-House Optimisation. In the past decade, front-of-house optimisations have captured, increased, and improved revenue, even during COVID-19.

Back of House 52

Back of House Front of House Food Safety Sustainability 52

Apicbase

DECEMBER 5, 2023

They have connected over 5,000 outlets to our platform to manage their back-of-house operations. It is the only way to grow profitably and sustainably. Now is the Time for Back-of-House Optimisation. In the past decade, front-of-house optimisations have captured, increased, and improved revenue, even during COVID-19.

Back of House 52

Back of House Front of House Food Safety Sustainability 52

EATER

APRIL 28, 2023

Her vegan soul menu at Cadence in New York City combines the flavors of her Virginia upbringing with her passion for sustainable, health-conscious dining. In her early 20s, Freeman worked as a front-of-house manager at a popular bar and restaurant in Washington D.C. And it all started with too much partying.

Front of House 98

Front of House Back of House Sports Events 98

Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. It’s a sustainability issue, but it also impacts the business’s profit margin. The industry is even starting to see a rise in the number of CTOs, or Chief Technology Officers, to support this digital growth. Guest loyalty pays off.

Mobile Ordering 193

Mobile Ordering Front of House Communication Online Ordering 193

Cheetah

DECEMBER 20, 2021

Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Ghost kitchen start-ups have raised over $22.2 billion in funding over the last two years. Ghost Kitchen Business Model. Reef Global.

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Front of House Food Supply Back of House Fine Dining 148

Squirrel Systems

MARCH 8, 2024

Front-of-House Robots In the dining area, robots are being employed as servers and hosts. Robotics in the restaurant industry is no longer the stuff of science fiction. From the kitchen to the dining room, robots are revolutionizing how meals are prepared, served, and even created.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 221

Food Safety Recycling Restaurant Law Front of House 221

The Rail

MARCH 14, 2023

Sustainability By going digital with your menu and receipt systems, you can significantly reduce the paper waste and energy consumption required to produce printed menus. Benefits of Using QR Codes at Your Restaurant There are several benefits to using QR codes in restaurants. As a restaurant owner, you can consider the following benefits.

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

Modern Restaurant Management

JANUARY 5, 2022

To grow and sustain business, every restaurant needs to be able to quickly adapt to a changing world. Limited staffing during the pandemic has shown operators how technology can streamline front- and back-of-house operations, providing much-needed support for even the smallest shift teams.

Technology 167

Technology Front of House Online Ordering Back of House 167

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Cleanliness Is Front and Center. Redefining that experience will be important.

Front of House 139

Front of House Back of House Seating Design 139

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

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Despite the declining guest counts, the primary driver behind the industry’s sustained increase in sales remains the unusually high average check growth. Full-Service Back-Of-House Staffing Improves, But Training and Coaching Needs Increase as Average Tenure Drops.

Front of House 74

Front of House Fast Casual Back of House Fine Dining 74

Sante

JANUARY 9, 2020

If this is your house style, or you are looking for some nice, smaller production selections, here are the top ten picks from Planet Grape Wine Review. If this is your house style, or you are looking for some nice, smaller production selections, here are the top ten picks from Planet Grape Wine Review. SIP Certified Sustainable.

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