Culinary Cues
JULY 23, 2023
When the menu is not their own then they are left with all the responsibility for the guest and employee experience and very little authority to set the stage for success. The model makes sense from a clear business perspective. It is a juxtaposition that is nearly impossible to manage.
Culinary Cues
JULY 22, 2021
Now, providing we don’t ignore the still looming dangers of Covid and the challenges of convincing 40% of the population to accept the vaccine, we might stand a chance of long-term recovery. This is not the time to push aside the importance of training because you are too busy. Hope springs eternal. Staffing is a bear – I know it.
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7 Shifts
JANUARY 11, 2021
As is the cold weather, giving way to new restrictions and challenges that make it harder for restaurants to do business. When it comes to making it through the winter, the health of your staff and guests is item number one. Keeping your staff and your guests safe and healthy is the most essential thing we can do.
Culinary Cues
MARCH 18, 2020
The country needs an all out mobilization of the military, Congress, the medical community, manufacturing, international partners, transportation, public offices and private business, the banking industry, education, and anyone who has the ability to contribute in some way. Our healthcare workers need to be safe and feel supported.
7 Shifts
DECEMBER 9, 2020
In a webinar as part of Toast’s Restaurant Recovery Series , co-sponsored by 7shifts and our trusted partners at XtraChef , we gathered restaurateurs from around the country to discuss new ways of managing staff, new service and compensation models, and how COVID-19 has impacted their business.
Modern Restaurant Management
JUNE 24, 2020
In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. “The ability to customize delivery limits and costs to our customers was especially powerful, as it helped us remain competitive at a cost our business can afford.”
Modern Restaurant Management
NOVEMBER 5, 2020
To encourage a swift recovery, restaurant owners and operators must think creatively and conscientiously about how they alleviate these fears and ensure a safe experience. It reduces the use of unsanitary ordering kiosks, menus, and payment terminals, while at the same time elevating the guest experience.
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