7 Shifts

FEBRUARY 13, 2023

The practice has proven to increase instances of sexual harassment , reliance on food stamps , and continues to uphold the financial instability of so many employees in our industry. Our coalition of restaurant owners across the country come together to share best practices about wages and benefits. Rethinking Wages: Where to Start?

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

Culinary Cues

APRIL 22, 2024

Consumers may wonder how naïve manufacturers think consumers are and even worse believing that we will all just shrug our shoulders and think “it is what it is”. Shrinkflation is creeping into every aspect of our lives as companies adopt a strange new philosophy of “give less and charge more.” Bread has always been a given.

Consumer Goods 260

Consumer Goods Pricing Customer Experience Hospitality 260

Culinary Cues

DECEMBER 8, 2022

Ironically, the work beforehand is more nerve-wracking than the actual production and service. What can be done ahead, what items must be a ’la minute, when should ingredients arrive to ensure the best quality at time of service, how will they be plated, and can any plating be done in advance? It is the chef’s job to set the stage.

Front of House 397

Front of House Back of House Seating Food Truck 397

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. An environment of excitement, intrigue, service, hospitality, and memorable experiences is required. Going out to a restaurant for lunch or dinner must be more than filling the void in our stomachs.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Modern Restaurant Management

FEBRUARY 21, 2024

We are increasingly seeing that customers are uncivil across all types of service industries: hotels, restaurants, airlines, retail, and even in doctors offices. We want to highlight that it is important to take care of your customers- and so many employees and managers in service want to go above and beyond in taking care of customers.

Airlines 199

Airlines Customer Service Hospitality Tourism 199

Culinary Cues

DECEMBER 19, 2022

These were the days when our home kitchens were filled with mothers, fathers, grandmothers, grandfathers, children and even grandchildren. We cooked together, laughed, reminisced, raised our glasses, ate way too much, and gave thanks for all that we had. Why aren’t they open? Are they crazy to ignore this valuable business?”.

Hospitality 375

Hospitality Café 2022 Specials 375

Culinary Cues

SEPTEMBER 30, 2021

It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

APRIL 15, 2023

This is who we are, we are in the service business. If we have any extra it would be our preference to give it to our employees, offer a steady paycheck to the owner/operator, and maybe fix or replace equipment that is beyond its useful life. Please don’t ask us to take it on the chin.

Seasonal Menu 447

Seasonal Menu Café Point of Sale Social Media 447

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. The three price points can be a tool for your service staff to educate and upsell. Would you like our sommelier to stop by the table and make some suggestions?”

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

APRIL 13, 2020

When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different. There is little guarantee that the product that is received at the backdoor of our restaurants is free from virus.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

7 Shifts

JULY 8, 2023

And another, I think seven or eight of the original people just in that one first restaurant; one's a beverage director, another guy is our. Trey Keith is basically the chef of our business, corporate chef. Our goal is to make sure that when people look back, everyone remembers a great experience. They believed in it.

Hiring 273

Hiring Back of House Take-out Training 273

The Restaurant Group

APRIL 21, 2024

Running a restaurant, whether it’s a fine dining, quick service, bar, bistro, or cafe venue, involves a gamut of essential activities. With our management expertise, we can put you on the path to sustainable success. Top-Tier Brand’s Trusted Consultants Some of the industry’s top brands have benefited from our insights and strategy.

Food Supply 78

Food Supply Fine Dining Seasonal Menu Equipment 78

Culinary Cues

JANUARY 4, 2021

I have been thinking quite a bit lately about a comment made by Chef Jeremiah Tower during our recent podcast conversation. BEING BORN WITH THE GIFT OF VISUALIZATION – Steve Jobs was always able to envision devices and services that only he knew the world would need before they came to that realization.

Customer Service 445

Customer Service Customer Experience Hotels Small Business 445

7 Shifts

SEPTEMBER 10, 2021

We've all heard companies claiming to offer the best service, the most delicious food, or the highest quality products. Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message. Achievable. How often is this the case? If not, “can” it.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

SpotOn

APRIL 22, 2024

But we don’t expect you to just take our word for it! → If you need assistance with setup or resolving an issue, get help from a real person , 24/7, by contacting our support team at support@spoton.com or 877-814-4102 → We’d love your feedback with an honest review on your favorite platform.

POS 93

POS Point of Sale Retail Customer Service 93

Modern Restaurant Management

DECEMBER 12, 2023

Companies like ours have introduced solutions to address the labor shortage by filling in where human resources are lacking. For instance, our waiter robot, Servi, can handle tasks such as food delivery and table clearing, enabling restaurants to operate more efficiently with fewer employees.

2024 198

2024 Customer Service Social Media Customer Experience 198

Modern Restaurant Management

JUNE 19, 2023

As travel and leisure activities continue to rebound from the impact of the COVID-19 pandemic, quick-service restaurant (QSR) brands like ours have a unique opportunity to position themselves for growth in non-traditional venues like airports, casinos, college campuses, sports stadiums and other travel centers.

Mobile Ordering 183

Mobile Ordering Sports Travel Customer Experience 183

Culinary Cues

SEPTEMBER 27, 2023

It is, as our English Literature teacher would have said – a tale of two conflicting realities: light and darkness, hope and despair, good and evil, winning and losing, etc. We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. So, let’s take inventory.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Modern Restaurant Management

FEBRUARY 8, 2023

Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture. And that’s where we should focus our energy at this stage. Having an online delivery or takeout but still maintaining that elevated service is an added plus.

Fine Dining 193

Fine Dining Technology Front of House Sustainability 193

Culinary Cues

DECEMBER 20, 2021

We are witnessing the death of service to those who service the end consumer. If any part of this service formula is broken, then the chef’s hands are tied. It all seemed to make sense – a service was provided. Pay now or we cut your service. Extended credit? Not a chance.

Point of Sale 411

Point of Sale Food Supply Supplies Seasonal Menu 411

Modern Restaurant Management

JULY 27, 2023

Financial insecurity has hit all-time highs in many segments of the workforce, including the restaurant and quick service restaurant (QSR) industries, whose workers tend to be more underserved with less access to affordable banking services.

Cash Management 156

Cash Management Insurance Customer Service Government 156

Modern Restaurant Management

SEPTEMBER 27, 2023

Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. The data suggests guests are willing to tip more for great service when digital tools are available to ease the payment process.

Fast Casual 193

Fast Casual Fine Dining Employee Relations Customer Service 193

Modern Restaurant Management

JANUARY 12, 2024

KIn the dynamic world of quick-service restaurants, innovation and adaptability are critical to evolve successfully in order to drive business growth with consumer preferences continuously changing. With industry data projecting the catering and food service sector to reach $477.3B

Catering 106

Catering Coaching Communication Customer Service 106

Modern Restaurant Management

APRIL 8, 2024

And in talking about bringing stability into our food businesses, culture can be that secret ingredient that makes all the difference in attracting the right people, retaining good people, and creating a powerhouse team. So hospitality and customer service is always first and foremost. “Our Story.” March 23, 2002.

Food 181

Food 2002 Food Safety Kitchen Safety 181

Future Food

APRIL 14, 2024

The result is food costs that are frequently blown out, in the last 12 months some of our Club Clients are reporting food COGs beyond 60%. Testimonials “The Mulwala Water Ski Club engaged Future Food to appraise and make recommendations to our Food and beverage offerings of the Mulwala Water Ski Club. Contact us

Food Supply 78

Food Supply Beverage Catering Pricing 78

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. But our primary mission remains – engaging with consumers. Nothing is fraud proof.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

MARCH 15, 2024

Approximately 78 percent think automatic service charges should be banned. "More “Tipping is so ingrained in our culture that half of Americans say they often leave a tip due to social pressure rather than good service.” ” There's a fine line when it comes to automatic charges, Happe pointed out.

Customer Service 182

Customer Service Presentation Technology Operations 182

Modern Restaurant Management

OCTOBER 17, 2023

October is National Disability Employment Awareness Month (NDEAM), and there’s never been a better time to consider employing people with disabilities in the food service industry. The turnover rate in the food service industry hovers around 75 percent, according to the Bureau of Labor Statistics. But that means 62.1

Loyalty Program 114

Loyalty Program Hiring Customer Service Training 114

Modern Restaurant Management

JUNE 28, 2023

The traditional belief that tipping should be limited to table service restaurants, delivery services, salons, and other similar establishments, is being challenged by the rise of tip screens at checkout. The majority of our survey respondents feel motivated to tip out of a desire to support workers.

Customer Service 178

Customer Service Mobile Ordering 2023 Retail 178

Modern Restaurant Management

JULY 7, 2022

Smart Ways to Integrate the Delivery App Experience into Your Food Service Model. After all, delivery apps and take-away service were the true lifelines of lockdown. So, with that in mind, here are a few field notes I’ve compiled after watching our franchise restaurants adapt to new world of Delivery Service Providers.

Delivery 186

Delivery Customer Service Food Order Customer Experience 186

Modern Restaurant Management

JANUARY 30, 2024

Quick-service restaurants (QSRs) rode the wave of unprecedented consumer behavior shifts and the successes and challenges it brought along. When asked if they had ordered more or less from full-service, fast-casual and QSRs in the past month, respondents were primarily bearish, except when it came to QSRs. percent YOY.

2024 155

2024 Fast Casual Point of Sale 2023 155

Modern Restaurant Management

JANUARY 3, 2024

We will also continue to leverage our revamped ‘Restaurant of the Future’ model along with our advanced technology strategy and are eager for this next phase of growth for the company. We launched our Portillo’s Pick Up shelves, for delivery drivers and guests who order online to quickly come in and grab their meals.

2024 129

2024 Loyalty Program Customer Experience Customer Service 129

Restaurant Business

APRIL 8, 2024

The constraints of today’s labor environment can put a freeze on innovation, as the need for consistency and speed of service can outweigh creativity and differentiation. Operationally, particularly with the volume, we didn’t think our cooks could do it consistently well. The challenge is front and center at Orlando, Fla.

Innovation 84

Innovation Front of House Hotels 2022 84

Modern Restaurant Management

MARCH 6, 2024

Conversational AI in Quick Service Restaurants (QSRs) just makes sense as it addresses the cost and service side of the business. As such, conversational AI is expected to be a major focus in QSRs due to its ability to streamline operations and enhance customer service.

Customer Experience 185

Customer Experience Entertainment Transportation Customer Service 185

Modern Restaurant Management

AUGUST 28, 2023

In the first episode, General Mills Foodservice corporate chefs Ted Osorio and Jessie Kordosky must throw together a brunch service with no staff, using only what’s on hand in kitchen inventory to create five distinct menu items. Want the Chefs of the Mills to tackle one of your toughest challenges?

Back of House 167

Back of House Customer Service Inventory Operations 167

Goliath Consulting

APRIL 10, 2023

Here are some Summer HVAC and refrigeration tips: Refrigeration Tips When was the last time you had your coolers serviced? It is recommended that all refrigeration is professionally serviced twice a year and the cost of losing refrigeration, even for a few days, can be devastating to any restaurant.

Front of House 154

Front of House FOH BOH Back of House 154