Culinary Cues

MARCH 26, 2022

How hard can it be – right? As hard as you work right now, as many hours as you currently invest in a job, the level of stress that you feel, and the number of challenges that you have faced in the past will only pale in comparison to ownership. [] NOT UNDERSTANDING HOW TO MEASURE AND COMPARE.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

7 Shifts

FEBRUARY 7, 2024

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Restaurant employee scheduling software Other than having a good product, your staff and how you manage them is the ultimate marker of restaurant success.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

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

7 Shifts

APRIL 21, 2023

Maybe you realized hospitality is your passion. Here's how they got to where they are today. By being reliable and great with customers, Bhushan moved up to assistant manager and then store manager. By being reliable and great with customers, Bhushan moved up to assistant manager and then store manager.

Leadership 195

Leadership Training Front of House Customer Experience 195

7 Shifts

OCTOBER 16, 2023

You wouldn’t go to three different grocery stores to make a sandwich, so why do 68% of restaurant operators currently work with at least three different tech vendors to manage their team? It means everything you need to manage your team is in one place. Well-trained and engaged staff contribute to better customer satisfaction.

Tip Distribution 221

Tip Distribution Document Hiring Training 221

7 Shifts

FEBRUARY 10, 2022

We've raised $80MM in new funding led by Softbank with continued support from Ten Coves Capital and Enlightened Hospitality , the fund affiliated with Danny Meyer's Union Square Hospitality Group. Creating a true end-to-end platform that goes beyond the typical API is how we'll do that. What does this mean for you?

Hospitality 448

Hospitality Hiring Communication Training 448

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. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It. Learn more about tip pooling and how 7shifts can help. We don't have to tell you that the restaurant industry has a turnover problem. Implement a tip pool.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

AUGUST 2, 2022

How do you create a restaurant culture that attracts staff and retains them? Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack , one of the most prolific restaurateurs of our time. From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered.

Leadership 370

Leadership Webinar Hiring Training 370

7 Shifts

FEBRUARY 15, 2024

Bar management software is a tech-forward way to handle many of the elements necessary to operate a bar successfully. Depending on the solution you choose, this software could include features that help with employee management, inventory tracking, POS capabilities, payroll, and more. And it’s not just a matter of focus.

Inventory 195

Inventory Bar Management Management 195

7 Shifts

FEBRUARY 15, 2024

Bar management software is a tech-forward way to handle many of the elements necessary to operate a bar successfully. Depending on the solution you choose, this software could include features that help with employee management, inventory tracking, POS capabilities, payroll, and more. And it’s not just a matter of focus.

Inventory 195

Inventory Bar Management Management 195

Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. Ambitious restaurateurs often want to expand quickly to capitalize on initial success.

Leadership 199

Leadership Small Business Cash Management Customer Experience 199

Modern Restaurant Management

APRIL 15, 2024

For the first time this year, it also includes an educational component in which R ichard Sandoval Hospitality(RSH) aims to teach 60,000 early learners about the importance of bees through a signature in-school lesson plan in partnership with Title-1 elementary schools and through Chef’s children’s book on food sustainability.

Sustainability 185

Sustainability Education Training Social Media 185

Culinary Cues

DECEMBER 15, 2023

There are also those who work during this time of the year so that others can enjoy the time with family: UPS, Postal, and FedEx drivers; retail store workers, military, police and fire, doctors, and nurses, and those who are part of the hospitality/restaurant/travel industries.

Hospitality 380

Hospitality Travel 2024 Uniforms 380

Culinary Cues

JANUARY 11, 2022

Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. The real question is: “Is it ever a good time to become a restaurateur?”

Customer Experience 367

Customer Experience Café Training Hospitality 367

7 Shifts

MARCH 23, 2022

The food and hospitality hasn't changed all that much since '65. They ate up manager time and didn't resonate with a younger workforce. They turned to 7shifts to bring together their 16 locations, keep staff accountable, and help their teams spend time on what matters most: hospitality. Their managers just didn't use it.

Front of House 369

Front of House Back of House Communication Employee Relations 369

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

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. We cooked together, laughed, reminisced, raised our glasses, ate way too much, and gave thanks for all that we had.

Hospitality 375

Hospitality Café 2022 Specials 375

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

AUGUST 28, 2020

For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. The first step is to open up that time-tested playbook and remind you how important the basics are. You can do this! COMMUNICATION.

Social Media 436

Social Media Communication Loyalty Program Training 436

7 Shifts

JULY 13, 2023

The hospitality industry is becoming digital in every sense. Most notably with how the bills get paid. Software like Tip Payouts enables managers to send tips digitally to their employees in seconds, eliminating the need for cash handling. There's no two ways around it. According to Forbes , yes.

Cash Management 195

Cash Management Back of House Training Insurance 195

Culinary Cues

SEPTEMBER 4, 2023

How can we function? “How How can we function? How will we be able to pay our bills if we can’t go in to work? How will we work if we can’t interact?” 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 So why not?

Social Media 348

Social Media Food Safety Retail Back of House 348

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. The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history.

White Paper 519

White Paper Certification Food Safety Food Supply 519

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Food Service, Kitchen, & Hospitality Tech. Working in a restaurant is something more than 11 million people in the United States do. It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. But first, Reed recounts how she followed her husband into restaurants. "I She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. It served a purpose.

Front of House 370

Front of House Back of House Take-out Book 370

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. At her first job as a server, she tried to show a new hire how to make a side salad. She proceeded to list step-by-step how the item was made.

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

APRIL 23, 2021

Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. The same New York Times story found that 80 to 85 percent of Crafted Hospitality group's kitchen employees have moved out of New York City. Adam Ranier, Writer, Restaurant Manifesto.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Culinary Cues

SEPTEMBER 15, 2022

Ironically, there is always room to be great and there is plenty of room to be mediocre. With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. I wonder why this is the case. Plain and simple. What are they thinking?

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

DECEMBER 13, 2021

And what can operators do more (or less) of to make hospitality into a long-term and viable career? Has the pandemic affected how employees view hospitality careers? The pandemic has made me appreciate (even more) how special dining and going out with your loved ones can be. Employees want schedule flexibility.

Employee Relations 370

Employee Relations Communication Hospitality 2022 370

Modern Restaurant Management

JULY 21, 2023

Decaria has been with Jean-Georges Management for seven years and played a fundamental part in opening many of Jean-Georges’ restaurants including L’Italien and L’Asiatique in Marrakech, Curiosa in Doha, Happy Monkey in Greenwich, Jean-Georges at The Shinmonzen in Kyoto and Tin Building in New York.

Hotels 166

Hotels Restaurant Law Hospitality Hiring 166

Modern Restaurant Management

APRIL 23, 2024

Has a recent state law change made sexual harassment training mandatory, but you don’t know where to begin? Has a recent state law change made sexual harassment training mandatory, but you don’t know where to begin? Are your existing standard operating procedures working as well as they could? Look no further.

Insurance 98

Insurance Restaurant Law 2024 Brewery 98

Modern Restaurant Management

JANUARY 11, 2024

Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy. When working in a restaurant, management must utilize a variety of skills to run a successful business. Showing appreciation to your staff always helps boost morale.

Management 165

Management Management Back of House Customer Service 165

Modern Restaurant Management

NOVEMBER 1, 2023

Operators should set the standard of safety within their hospitality businesses by taking steps to mitigate risks within the restaurant, educating staff members about potential slip and fall hazards, and providing guidance on steps to take should a slip and fall accident occur.

Food Safety 178

Food Safety Employee Relations Restaurant Law Audits 178

7 Shifts

AUGUST 7, 2020

But how can you know if a new hire will be engaged in their role before you hire them? Restaurateurs now also need to know how well new hires will uphold COVID-19 safety measures. Management Ask these questions when you interview potential managers. How do you think you embody these skills?

2020 312

2020 Kitchen Safety FOH BOH 312

7 Shifts

AUGUST 27, 2020

Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training? You may already have this down in your existing handbook, but it’s not what you’re saying that’s wrong—it’s how you’re saying it. Okay, that might be a stretch.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Culinary Cues

MAY 21, 2023

Part One: THE GOOD, THE BAD, AND THE UGLY It is an underlying question for the ages: “Is technology good or bad?” The answer is a resounding “yes” to both. So, the question we should be asking is: “Are we controlling technology or is it controlling us?” It was enlightening even though much of what he pointed to is well-known.

Technology 335

Technology Social Media Back of House Front of House 335

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

JULY 5, 2023

This article explores how QSRs can harness the power of technology to enhance operations, deliver more engaging experiences, reduce costs and increase profitability. This article explores how QSRs can harness the power of technology to enhance operations, deliver more engaging experiences, reduce costs and increase profitability.

Hospitality 176

Hospitality Customer Experience Loyalty Program Customer Service 176