7 Shifts

JULY 22, 2022

Whether that looks like tables on the sidewalk or a rooftop bar, there’s no denying that outdoor dining brings new obstacles and challenges to the already complex life of a restaurateur or employee. Here’s how 7shifts team management platform can help you turn your best summer ever. Task Management. Event management.

Tip Distribution 391

Tip Distribution Certification Document Seasonal Menu 391

7 Shifts

MAY 3, 2021

Tables on the sidewalk. But what’s undeniable is that moving tables outside creates new obstacles and challenges to the already complex life of a restaurateur or worker. Here’s how 7shifts labor management platform can help you turn your best summer yet. Manager Log Book Managers get a communication upgrade, too.

Outdoor 370

Outdoor Point of Sale Seating Dine-in 370

7 Shifts

SEPTEMBER 10, 2021

It also eliminates some of the downsides of tipping like inconsistent wages, an emphasis on “good tables,” and an individual mentality among serving staff. Table of Contents. Tips are a huge part of restaurant compensation and tip pooling is often so complex it becomes a part-time job worth of work for managers. No “bad tables”.

Tip Distribution 370

Tip Distribution Management Management Back of House 370

7 Shifts

AUGUST 26, 2019

Grow your restaurant's revenue with these three powerful restaurant revenue management strategies. Regardless of your reasons for being here, the solution to your problem remains the same: Better restaurant revenue management. What is Restaurant Revenue Management? Revenue management is not a new concept.

Management 408

Management Management Airlines Customer Service 408

7 Shifts

SEPTEMBER 21, 2023

2020 marked the beginning of a new era for restaurant management. But those who are qualified to speak on the subject are the ones doing the work day in and day out trying to untangle the web that is restaurant management in 2023 and beyond. In the restaurant business, the only constant is change. Here's what we found.

2023 397

2023 Leadership Hiring Fast Casual 397

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

7 Shifts

JUNE 4, 2021

And while you may not picture a restaurant manager or worker parked at a desk to work, it's a huge part of restaurant management. If it's not measured, it won't be managed. Table of Contents: Cost of Goods Sold. Table turnover rate. Table Turnover Rate. What is table turnover rate? Break-even point.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

JANUARY 23, 2024

It means understanding employee availability and managing employee requests for time off and even last-minute shift changes. Table of Contents: What makes a great employee schedule? A schedule that employees can access online — and that restaurant managers can easily change on the fly — works better for everyone.

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

Modern Restaurant Management

MARCH 27, 2024

Those who go the extra mile by offering a free dessert on a customer's birthday or giving a flower to each table on Valentine’s Day can ensure that an establishment stands out and is remembered for a patron’s next big occasion. Increase Manager Engagement Manager engagement can be a huge part of customer satisfaction.

Customer Service 186

Customer Service Loyalty Program Customer Experience Employee Relations 186

Culinary Cues

MAY 19, 2022

The printer was dropping orders at a frenzied pace as the early birds left and tables were quickly turned. Pick-up: table 23, table 15, and table 18 (all deuces). 5 strips – 2 medium, 3 rare (same table). Fire table 18 – that’s all you Duke.”. Then everything began to change.

Seating 374

Seating Dine-in Seasonal Menu Leadership 374

Culinary Cues

MAY 28, 2022

Preparing for school or work, welcoming friends, and relatives, solving challenges, celebrating the end of the day, and listening to those reflections on life that everyone needs to share – this is the role of the kitchen and the family table. Some of the most important conversations I’ve ever had occurred at the family dinner table.”.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

Modern Restaurant Management

APRIL 12, 2021

This is an excerpt from Chicago restaurant industry veteran Ken McGarrie’s new book, The Surprise Restaurant Manager, which aims to help solve a common, but rarely addressed problem in the industry. Every night you ask the guests at each table, “How is everything?” Quality table touching is difficult.

Management 204

Management Management Book Small Business 204

7 Shifts

JULY 28, 2021

You would think something as second nature to people as communication would be easy to manage in the workplace. Communication is the key to facilitating productive relationships between managers and employees. Table of Contents. Keeping your staff in the dark about upper management decisions. What to Communicate and When.

Communication 430

Communication Management Management Front of House 430

Culinary Cues

MARCH 4, 2022

We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc. It’s time for both parties to re-think what age and experience can bring to the table. So, what does a senior chef, even one who is retired, bring to the table?

Coaching 472

Coaching Training Fine Dining Article 472

Modern Restaurant Management

JULY 5, 2022

For a lot of my clients, it meant that one server worked a station of four to five tables. Today we are all so shorthanded, we know that guests hate to see empty tables, and we feel the pressure to seat those stations to the point where our servers are now trying to handle 10 tables. Quality Service Above All.

Seating 184

Seating Training Customer Service Point of Sale 184

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

Modern Restaurant Management

OCTOBER 10, 2022

A few months ago, I wrote about how hard it is to find staff, especially managers. At that time, I discussed two ways that we were going to build a manager from existing staff rather than search for a new one. Recently, one of my clients had a great manager pass away unexpectedly. Experience vs. No Experience. Dedication.

Management 199

Management Management Point of Sale Hiring 199

7 Shifts

DECEMBER 13, 2023

Tip pooling: Employers can require tipped employees to share their tips with other employees (a practice known as tip pooling or tipping out ), but only if they provide direct table service or are in the chain of service to the customer. Fair and reasonable: Tip pooling policies must be fair and reasonable.

Restaurant Law 221

Restaurant Law Tip Distribution Employee Relations Customer Service 221

7 Shifts

JUNE 3, 2022

Getting there depends on your restaurant, but it could just be the difference of retraining to turn tables faster or adding a few more tables outside to accommodate increasing demand. Among the over 25 set, manager recognition (or lack thereof) was one of the top three reasons that they've left restaurant jobs.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Modern Restaurant Management

JULY 18, 2023

Often, managers make the mistake of assigning a host or hostess additional duties, which keeps them from welcoming customers the second they walk in. The Server’s Greeting Many restaurants train their servers to greet a new table within one minute of their being seated.

Customer Service 167

Customer Service Seating Consumer Goods Customer Experience 167

Modern Restaurant Management

JANUARY 13, 2022

Inefficient restaurants are usually the result of a combination of, if not, all of the following factors: Bad stock management and rotation. Inefficient management of staff. No realistic table management. Management has to provide training that matches the level of excellence they wish to deliver to their diners.

Front of House 215

Front of House Kitchen Safety Customer Service Point of Sale 215

Crunchtime

JANUARY 25, 2024

An increasing number of multi-unit restaurants are embracing operations management software solutions to simplify processes, improve accuracy, and increase business efficiency.

Operations 135

Operations Management Management Back of House 135

Lavu

FEBRUARY 14, 2024

A state-of-the-art restaurant POS System, specifically tailored for bars and restaurants, streamlines transactions, inventory management, and customer service, ensuring that business owners can focus on what they do best—serving their patrons. That’s why inventory management is one of the most important features of a good bar POS system.

POS 164

POS Bar Point of Sale Front of House 164

7 Shifts

DECEMBER 16, 2022

their leadership sees team management as their greatest responsibility. Table of Contents. We used a piece of software called When I Work , and it's supposed to do a lot of the same things that 7shifts does in terms of like scheduling, labor management, and communication. At the center of every great restaurant is a great team.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

7 Shifts

MARCH 16, 2020

How restaurant managers can navigate COVID-19. Communicate with staff and managers. Monitor 7shifts Announcements from management for updates on the situation. Communicate with your manager about any changes to your situation—whether you’ve recently travelled or are feeling unwell. Accept all sick requests.

Management 369

Management Management Employee Relations Kitchen Safety 369

Modern Restaurant Management

FEBRUARY 22, 2024

The host can speak with management if there is any sort of issue, the servers can relay customer needs like food allergies to the kitchen so they can prepare for the order. If there is an emergency staff can communicate to other members or management to get the right emergency response needed.

Customer Service 106

Customer Service Front of House Communication Kitchen Safety 106

Modern Restaurant Management

MAY 24, 2023

A rooftop garden sits on the top of the building, providing fresh herbs and produce for the students to harvest and use in their recipes The facility is used by all facets of Auburn’s Hospitality program including event management, operations, culinary science, hotel and restaurant management and more.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

Modern Restaurant Management

AUGUST 18, 2023

It's the tables! Two 26-foot farm-style tables are suspended from the ceiling with cables and can be set to any height. The tables are anchored in six locations, two on either side and two in the middle underneath. To learn more, Modern Restaurant Management (MRM) magazine quizzed Brian and Amanda Light.

Back of House 167

Back of House Seating Seasonal Menu Design 167

Modern Restaurant Management

DECEMBER 30, 2022

Restaurants, like California’s Squeeze-In , have adopted Yelp Kiosk for a self-serve waitlist feature for customers, allowing walk-in customers to add themselves to the digital waitlist, view live wait times and receive “table ready” notifications.” Redefining the Role of the Manager. Simplicity Is Key.

Technology 204

Technology Front of House 2023 Cash Management 204

Modern Restaurant Management

FEBRUARY 16, 2022

It has been a roller coaster for restaurant management as challenges like staffing shortages and mask mandates have made it difficult to keep business alive and thriving. Long Live the Community Table. Though it may be contrary to popular belief, communal tables aren’t going away any time soon.

Design 221

Design Fine Dining Online Ordering Dine-in 221

Modern Restaurant Management

SEPTEMBER 13, 2023

Scheduling employees is one of the most time-intensive tasks for restaurant managers. The ongoing volatility of customer behavior coupled with manual schedule development creates headaches for managers, especially with ongoing staffing shortages.

Management 204

Management Management Customer Experience Communication 204

Modern Restaurant Management

APRIL 11, 2024

The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment.

2024 185

2024 Customer Experience Compost Loyalty Program 185

Modern Restaurant Management

DECEMBER 2, 2022

Restaurant managers are always looking for new ways to make the day-to-day process of running their business easier. One way to do this is by utilizing performance management techniques when evaluating staff to identify who is performing well, who may need some help and those who need letting go. Setting Goals.

Management 186

Management Management Point of Sale Front of House 186

Modern Restaurant Management

SEPTEMBER 16, 2022

The problem isn’t servers so much as managers and owners. Pre-COVID, the industry standard was that a server should greet a table within the first minute of the guest’s arrival. While I’m waiting, waiting, waiting at a host stand or table for someone to acknowledge me, what do I see? The issues are universal.

Social Media 181

Social Media Training Take-out Hospitality 181

Modern Restaurant Management

APRIL 18, 2022

When a restaurant is crowded and more customers arrive than there are tables and/or staff to accommodate them, people will be forced to wait their turn for service. They’ll receive updates on their smartphones on how long their wait is and when their table is close to being ready. What Is Virtual Queuing? Boosting Efficiency.

Seating 199

Seating Customer Experience Customer Service Take-out 199

Modern Restaurant Management

FEBRUARY 13, 2023

From local purveyors, farmers and herders to kitchen crew, managers and chefs, she goes behind the scenes to meet the people, hear the stories, and see the day-to-day balancing act required to keep food on the table.

Travel 178

Travel Specials Management Management 178

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. BOH roles include all kitchen staff—from executive head chefs to line cooks, kitchen porters, and cleaners—and any administrative staff and managers.

Back of House 52

Back of House FOH BOH Front of House 52