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 operator of Chengdu Taste and Mian, with 13 locations, told the New York Times that they may have to close multiple restaurants due to the lack of staff.

Hiring 370

Hiring Front of House Back of House Food Safety 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! CREATING A BUZZ.

Social Media 436

Social Media Communication Loyalty Program Training 436

7 Shifts

NOVEMBER 12, 2020

Did you know that restaurant employees change jobs every 56 days ? The restaurant industry welcomes new staff at unprecedented rates. In other industries, the average employee tenure is 4.2 Strategic onboarding is critical to battling costly and disruptive employee turnover. What is employee onboarding?

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

APRIL 21, 2023

Maybe you realized hospitality is your passion. Here's how they got to where they are today. Some chefs took him under their wing and taught him how to cook. What comes to mind when you think of success in the restaurant industry? A colorful TV personality or a renowned cookbook author? That was 20 years ago.

Leadership 195

Leadership Training Front of House Customer Experience 195

7 Shifts

JULY 13, 2023

The hospitality industry is becoming digital in every sense. Most notably with how the bills get paid. While this is convenient for customers, what are the implications for restaurants—and is this good for employees? Table of Contents Efficiency Accuracy Security Cost Recordkeeping Training Trust & Transparency 1.

Cash Management 195

Cash Management Back of House Training Insurance 195

7 Shifts

AUGUST 27, 2020

The words ‘employee handbook’ are enough to make any new hire quiver. Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. You don’t want to dive straight into an employee’s roles and responsibilities.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Modern Restaurant Management

APRIL 23, 2024

With Sexual Assault Awareness Month (SAAM) in April, it’s time to develop new policies and take a harder look at existing ones. Has a recent state law change made sexual harassment training mandatory, but you don’t know where to begin? Employees may have a different idea of what is considered sexual harassment.

Insurance 100

Insurance Restaurant Law 2024 Brewery 100

7 Shifts

DECEMBER 13, 2021

of employees rated sanitation efforts of ultra-high importance, with an average score of 4.1 Employees aren't satisfied with their current wages. Nearly half of all restaurant employees are hovering in the range of $11-15/hour (45.8%). 73% of those employees still receive tips. Employees want schedule flexibility.

Employee Relations 370

Employee Relations Communication Hospitality 2022 370

Culinary Cues

DECEMBER 19, 2022

These special days: Thanksgiving, Christmas, and New Year’s Day were set aside as times to be with those we love – regardless of a person’s career obligations. Most of these guests view this as an essential service and those operations that still choose to close and allow their employees to enjoy family are viewed as somehow negligent.

Hospitality 375

Hospitality Café 2022 Specials 375

7 Shifts

JULY 14, 2021

How do the world's best restaurateurs hire their teams? Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments , a growth fund that invests in hospitality companies. Kind Optimism.

Hiring 435

Hiring Hospitality Fine Dining Training 435

Culinary Cues

SEPTEMBER 15, 2022

When a destination welcomes more people than there are restaurant seats then even the mediocre seem to thrive but check back in a year or two and you will probably find a new owner, a new concept, and a different shot at success. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Modern Restaurant Management

FEBRUARY 24, 2023

Huse Culinary’s VP of Culture and Learning Leanna Chroman came to the realization that in order to keep pace with new restaurant training processes she needed to go on a bit of a journey. Elmo Steak House, Harry & Izzy’s, HC Tavern + Kitchen and 1933 Lounge, Chroman was in placed in charge of training.

Education 178

Education Back of House Training Leadership 178

Culinary Cues

APRIL 18, 2023

What the pandemic did was put a spotlight on how difficult all of this is. Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required.

Food Truck 319

Food Truck Back of House Education Training 319

7 Shifts

DECEMBER 27, 2019

The average restaurant employee, however, change jobs every 56 days ! How does this revolving door affect the restaurant industry? We’re examining the true cost of employee turnover to the restaurant industry so that you can understand its impact holistically. Just how bad is restaurant employee turnover?

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

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. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

AUGUST 21, 2023

Chef/restaurateurs like Charlie Trotter and later – Thomas Keller, Grant Achatz, Dominique Crenn, Daniel Boulud, and Gary Danko began offering seven or more course “tasting menus” – a new phenomenon in America. Restaurants were full and hundreds of new ones opened every day. PART TWO: The Era of the Chef: Ah, now things really changed.

Back of House 390

Back of House Food Supply Government Dine-in 390

Modern Restaurant Management

NOVEMBER 8, 2022

Now, your main challenge may be finding enough employees to handle the surging demand. Amidst this good news, you should be aware of three hidden pitfalls that could affect your ability to operate safely and with a full complement of staff. New Employees Have More On-the-Job Injuries. Inadequate training.

Management 201

Management Management Food Safety Hiring 201

7 Shifts

FEBRUARY 14, 2022

As a growing number of municipalities propose and approve legislative changes around scheduling practices, many restaurateurs are wondering: how will predictive scheduling impact my business? How to Prepare for Predictive Scheduling. How far in advance do you have to share employee schedules? New York City, New York.

Restaurant Law 370

Restaurant Law 2017 Retail Franchise 370

Culinary Cues

MARCH 19, 2020

Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created. This is a perfect time to focus on training. This change will impact restaurants and all of those businesses that feed into it, including colleges.

Insurance 424

Insurance Government Training Small Business 424

7 Shifts

OCTOBER 21, 2021

But we also recognize that many managers are often thrust into these positions with little to no formal training. But we also recognize that many managers are often thrust into these positions with little to no formal training. So we wanted to create a program that restaurant professionals can go to learn how to run great restaurants.

Management 195

Management Management Website Management Social Media 195

Modern Restaurant Management

NOVEMBER 6, 2023

The restaurant workforce is largely back to pre-pandemic levels, signaling a much-needed reprieve amidst the larger, ongoing hospitality labor crisis. This influx of new staff is a major stressor in itself. These compounding variables make it impossible for managers to rely on gut instinct alone when creating employee schedules.

Management 201

Management Management Hiring Customer Experience 201

Modern Restaurant Management

JUNE 2, 2020

In a word- hospitality. All else being equal, it’s how you make people feel that gets them coming back time and time again. During COVID and post COVID shutdown, there’s a whole new dynamic- safety. The concept of ‘Safe Hospitality’ or ‘Safe Service’ is the new differentiator.

Training 218

Training Kitchen Safety Food Safety Website Management 218

Social Hospitality

MAY 18, 2020

According to the data from the 2019 Travel and Hospitality Industry Outlook by Deloitte , industry growth is consistent throughout the past decade. Here are 9 hospitality sales tips that combine classic techniques with modern practices. Local seasonal events have always been among the top sales tactics for the hospitality industry.

Hospitality 309

Hospitality Marketing Social Media Hotels 309

Modern Restaurant Management

JANUARY 8, 2024

Consider, for instance, a scenario in which your Point of Sale (POS) system can forecast the popularity of a new dish based on historical customer behaviour. To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

SEPTEMBER 1, 2023

Each year, food safety breaches sicken 48 million people in the United States and, of those, 128,000 are hospitalized and 3,000 die. September’s Food Safety Month is the perfect time to reinforce the importance of food safety protocols – and ensure that your employees are compliant. Prioritize training.

Food Safety 155

Food Safety Food Food Supply Training 155

Modern Restaurant Management

FEBRUARY 24, 2022

The hospitality industry took a massive hit in the height of the pandemic; while certainly not the only segment of our economy that got a smackdown, it seems the punches are never-ending. While we see national economic recovery in numbers such as the aforementioned jobs report; yet, I’m still sitting here, waiting for my pizza.

Hiring 197

Hiring Guest Recovery Insurance Hotels 197

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

7 Shifts

SEPTEMBER 19, 2022

The restaurants that prioritize employee retention above all will come out on top. The restaurants that are able to keep employees around treat the employee experience with as much regard as the customer experience, if not more. Why do employees leave their restaurant jobs? Track and manage employee workload.

Front of House 195

Front of House Back of House Cash Management Customer Experience 195

Culinary Cues

JULY 4, 2021

On top of this – restaurants are offering wages that were unheard of pre-pandemic and still employees are not inclined to return to kitchens and dining rooms. The quick fix may just be a dramatic change in how we plan and present our menus. The important reality is that we MUST MAKE CHANGES NOW!

2021 495

2021 Food Supply Seasonal Menu Supplies 495

Modern Restaurant Management

MAY 24, 2022

The COVID-19 pandemic didn’t only change how we work – it changed what we want in a work environment. Millions of employees are quitting their jobs in search of deeper job satisfaction, better work-life balance, and exceptional company culture. Show Some Love! A little thank you goes a long way. Organize company events.

Front of House 208

Front of House Seminar Back of House Social Media 208

Perfect Daily Grind

AUGUST 2, 2022

For some years now, high rates of staff turnover have been an issue in the hospitality sector, including coffee shops. For instance, according to research from management software platform Deputy , the UK hospitality industry alone has an employee turnover rate of 30% – double the national average. It’s like a cycle.”.

Café 188

Café Hospitality Training Customer Service 188

Culinary Cues

MARCH 3, 2021

The hope was that by doing more, working harder and longer, making more complicated menus, and pushing the envelope of creativity the restaurant industry would rise up to new levels of success. ” -Danny Meyer – Union Square Hospitality. . ” -Danny Meyer – Union Square Hospitality. BLIND FAITH. Magazine: [link].

Dine-in 416

Dine-in Small Business Seasonal Menu Café 416

7 Shifts

MAY 10, 2021

He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better. On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. Uninspired Job Posting. says chef Jensen Cummings.

Hiring 370

Hiring Tip Distribution Back of House Insurance 370

Culinary Cues

MAY 5, 2020

Look at your restaurant reopening through the eyes of the employee and the guest. Please note: IF YOU MAKE A MISTAKE THAT IMPACTS ON THE SAFETY AND WELLBEING OF GUESTS OR EMPLOYEES IT MAY BE IMPOSSIBLE TO RECOVER AS A BUSINESS. How would you feel about walking through that employee door to a day of uncertainty?

Kitchen Safety 284

Kitchen Safety Food Safety Food Truck Communication 284

7 Shifts

MARCH 23, 2022

The food and hospitality hasn't changed all that much since '65. They turned to 7shifts to bring together their 16 locations, keep staff accountable, and help their teams spend time on what matters most: hospitality. When it came to employee scheduling, National Coney Island had about as many methods as it did locations.

Front of House 369

Front of House Back of House Communication Employee Relations 369

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurants that engage in rotating scheduling will regularly schedule employees in different shifts depending on the week, month, or season. How to Set It Up.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

7 Shifts

MAY 17, 2022

Even before the pandemic hit, there's been a growing feeling that the restaurant industry has to do better when it comes to employee experience. How to Create Great Culture, According to the Experts. Restaurant culture is how you do the things in your restaurant, and why you do them that way. We're seeing a culture shift.

Insurance 370

Insurance Leadership Customer Experience Sports 370