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The Top 25 Restaurant Management Apps for Owners and Operators

7 Shifts

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. OpenTable seats around 1.6 Learn more 7.

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The Top 25 Restaurant Management Apps for Owners and Operators

7 Shifts

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. OpenTable seats around 1.6 Learn more 7.

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RESTAURANTS – SWEAT THE DETAILS

Culinary Cues

In a field where mediocrity reins strong it is quite easy to stand out as better – but is this where you want to be? The first characteristic of those who want to be great and those who are great is that they want to be there, and they will do what it takes to arrive at that outcome. If you are in it, then be in it to win.

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THE MOMENT WHEN YOU ARE IN THE ZONE – PART II

Culinary Cues

Jake didn’t even spend much time at the expo station until this first group of reservations was well underway – the line could handle it quite well. Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.” This was “order/fire” time. It was a seamless process.

Seating 374
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DO IT RIGHT

Culinary Cues

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. I wonder why this is the case.

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A COOK WITHOUT A KITCHEN

Culinary Cues

Sure, the restaurant has been offering take-out options for the past six weeks, but it’s not the same experience for the cook. Reservations are sparse since the restaurant is limited to 50% occupancy, tables 6 feet apart, and wider common isles for people movement. The service staff is even more on edge than the cooks.

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OUR DAILY BREATH: CHEFS AND RESTAURATEURS – DON’T WASTE THIS TIME

Culinary Cues

Some try and paint a brighter picture by projecting that as soon as the quarantine is lifted – people will return in droves to their previous lifestyle and fill those empty restaurant seats. People want and need to gather, to tell stories, to renew friendships, and to take care of business. Let’s figure this one out!

Waste 498