Culinary Cues

APRIL 10, 2023

The past year has been quite disconcerting for those of us who have dedicated our careers to the kitchen. We (those of us in the industry by choice) can no longer pass it off as the grumbling of a few, it is much more than that. In this case, a belief that working in a restaurant is not a good choice for people seeking a career.

Employee Relations 472

Employee Relations Restaurant Law Waste Article 472

7 Shifts

SEPTEMBER 21, 2023

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. We are giving bonuses if an employee works a full 90 days they get a $500 bonus. On the whole, hiring and retention are restaurant operators' top priorities.

2023 397

2023 Leadership Hiring Fast Casual 397

Culinary Cues

MAY 21, 2023

So, the question we should be asking is: “Are we controlling technology or is it controlling us?” Many of us are quickly lured away from the statistical data about the impact of technology because it is so integrated into our lives already. 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

Culinary Cues

SEPTEMBER 4, 2023

Well, the pandemic is over, wait – no, the pandemic is not over – oh, the pandemic is now an endemic – wait “long-Covid” will be with many of us for some time; and the beat goes on. 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?” Let’s find ways to work remotely”.

Social Media 348

Social Media Food Safety Retail Back of House 348

Culinary Cues

AUGUST 21, 2023

Two income earners in most families left little time for cooking at home and restaurants offered a service as well as a reward for a hard-days work. There are, and always will be, ebbs and wanes – sometimes predictable, sometimes they catch us by surprise. The once restaurateur-centric restaurant was about to become chef-centric.

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

MAY 8, 2023

Of course, I’m sure many other professionals, in a variety of disciplines, have had their share of those challenging days at work, but I sense not many have worked through the steady flow of consecutive back and mind breaking moments like a chef. A 34-hour work week is unthinkable, a 60 – 80-hour workweek is more like it.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

JUNE 29, 2022

They were gained when I worked on my feet for a ten- or twelve-hour shift. They were gained as I worked over a cherry red flat top range, sweat pouring down my back. They were gained working with people whom I had to depend on, people from all kinds of backgrounds: ethnic, educational, race, gender, and age. Albert Einstein.

Education 411

Education Take-out Leadership Café 411

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. In all these cases the work is more than a “job”, it is a lifestyle choice that requires a different level of commitment and flexibility. Respect is the most important foundation of success in any field.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

7 Shifts

MARCH 28, 2023

relies on 7shifts to stay better connected to their team, manage their work schedules, and get paid. Hiring is at its most competitive, and workers are more selective about where they choose to work. We’re proud to say that restaurants using 7shifts experience 60% better staff retention than industry norm. Total game changer.”

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Hiring Hospitality POS Management 370

Culinary Cues

AUGUST 28, 2023

Those chefs who deliver the message of standards through yelling, condescending behavior, demeaning employees, for exerting some type of punishment approach have no business in a leadership role and should find another line of work. We all have good and bad days at work but typically find that the good outweighs the not so good.

Entertainment 363

Entertainment Back of House Consumer Goods Recruiting 363

Culinary Cues

MAY 16, 2021

Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do.

Dine-in 445

Dine-in Take-out Customer Experience Café 445

7 Shifts

FEBRUARY 10, 2022

Today is a big day for us, but an even bigger day for our restaurant partners. Like many of our restaurant partners, I grew up working in the restaurant industry. Our focus is to keep pace with these ever-changing rules and regulations and evolve our platform alongside them— so you can lean on us to cover the gaps.

Hospitality 448

Hospitality Hiring Communication Training 448

7 Shifts

DECEMBER 16, 2022

We chatted with Richmond Green, Partner and Vice President of Operations, about how they use 7shifts to simplify operations and stay in touch with their team. 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.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

7 Shifts

JUNE 28, 2023

Owner Shireen Imani and her all-female management team have been hard at work, adapting to the pandemic and evolving their restaurant, culminating in a Bib Gourmand nod from Michelin in 2022 —one of only 15 California restaurants to receive the award. It keeps things fresh in our minds and helps us operate more efficiently.

Front of House 195

Front of House 2022 2023 Communication 195

Culinary Cues

SEPTEMBER 27, 2023

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. Will we relish the good and use it to overcome the bad? The question is how will we approach this truth?

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Modern Restaurant Management

APRIL 8, 2024

However, for those of us in the produce and food industries, what are critical parts that make up a food culture? Maybe the first thought is that food culture means we’re caught up on the latest season of The Bear, or that we watch cooking videos before we go to work.

Food 184

Food 2002 Food Safety Kitchen Safety 184

7 Shifts

JANUARY 10, 2024

If you’d prefer not to pay the service charge, let us know and we’ll remove it.” There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., Twenty minutes east of the White House, in D.C.’s

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FOH Front of House Customer Service Back of House 221

Culinary Cues

APRIL 9, 2024

Most of us have been there at some point. You thought you were good, a solid line cook or prep cook, a couple years of experience under your belt working in a busy restaurant. They stopped, shook your hand, said welcome to the team, and then promptly went to a sink to wash their hands before returning to work. Embrace it.

Uniforms 323

Uniforms Waste Café Take-out 323

Culinary Cues

NOVEMBER 25, 2020

We can be grateful for faith and science that has carried us through this most difficult time and that will allow us to rise up anew – refreshed and positive as the virus is slowly brought under control. We can be hopeful that what seems to have separated us will now help us to heal and come together.

Kitchen Safety 417

Kitchen Safety Small Business Café Dine-in 417

Culinary Cues

JUNE 11, 2021

They can make us aware, lift us up, change our minds, give us hope, shock us into a new way of thinking, give us pause, inspire us, right the ship, record our memories, and set the stage for change. Let’s work together to figure out how to make it better.” Words are powerful, stories even more so.

Coaching 441

Coaching Leadership Café Pricing 441

Culinary Cues

JULY 27, 2022

This is what makes us unique as cooks, this is what builds our signature that appears on a menu. As cooks looking for the right blend, we must taste the world around us. Great cooks never limit themselves to what is in front of them in a current work environment – we need to be inquisitive.

Influencer 346

Influencer Fine Dining Travel Book 346

Modern Restaurant Management

JULY 27, 2023

More than 75 percent of Americans say that increasing financial stress is impacting their productivity at work. million households in the US that are unbanked, often disproportionately people of color, with no checking or savings account at a bank or credit union. Not all payroll cards are the same.

Cash Management 162

Cash Management Insurance Customer Service Government 162

Modern Restaurant Management

APRIL 4, 2024

Fix It When Falling Short on Impact – Ganzler shows companies how to steer clear of greenwashing, which is focusing on the appearance of being sustainable rather than doing the work of actually operating sustainably. The pandemic caused us all to take many steps backwards on the road to sustainability.

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Sustainability Book Waste Food Supply 192

SpotOn

MARCH 19, 2024

I think it's an incredible honor for us as a business. And so for an industry that is facing challenges unlike any time that they've ever faced, us being able to innovate on their behalf, and us being able to constantly find new ways for them to be successful is super exciting. They should expect innovation.

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Innovation Seating Customer Experience Point of Sale 111

Modern Restaurant Management

OCTOBER 9, 2023

Lunch traffic is consistently down by about 20 percent, likely due to hybrid work, and breakfast traffic has started to decline in 2023 compared to pre-pandemic performance. Today’s customers are likelier to work from home – and love the drive-thru. What does all this tell us? percent in FH 2023 compared to FH 2019.

Pricing 189

Pricing 2023 2022 2019 189

Modern Restaurant Management

APRIL 22, 2024

The first is account takeover (ATO), which allows fraudsters to gain unauthorized access to accounts with stored funds, change the password, sell the account or use the account’s funds themselves. Fraudsters can also create multiple accounts and add funds to them using stolen payment methods. more likely to be targeted.

Food 193

Food Loyalty Program Consumer Goods Customer Experience 193

Perfect Daily Grind

MARCH 15, 2023

On 7 March 2023, the US Senate announced that Starbucks’ interim CEO Howard Schultz has agreed to testify at a hearing which will address over 80 complaints about the company’s anti-union behaviour. In December 2021, a Starbucks in Buffalo, New York voted to become the company’s first-ever unionised store in the US.

Employee Relations 157

Employee Relations 2023 2022 2004 157

Modern Restaurant Management

OCTOBER 30, 2023

As a 35-year industry veteran who has worked every job in quick service restaurants, I understand the pain and frustration of this perennial problem. Even as QSR employment needs grow (over five million fast-food positions in the US as of 2023) , this important pool of workers is shrinking.

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2000 Food Supply Hiring 2023 193

SpotOn

APRIL 24, 2024

A kitchen display system (KDS) , integrated into the restaurant POS, helps ensure order accuracy and alleviates paper ticket-related chaos, helping cooks work faster and communicate more clearly.  ”  Matteo has worked in kitchens his whole life, starting with his first dishwashing gig at 13.

Entertainment 98

Entertainment Point of Sale POS Bar 98

Perfect Daily Grind

JUNE 4, 2023

Places like Australia, New Zealand, Japan, South Korea, Taiwan, and the US have all become pioneering forces in specialty coffee – and continue to drive innovation in the sector. Looking at the US specifically, we can see how popular specialty coffee has become. To find out, I spoke to four coffee professionals from the US and Denmark.

Influencer 128

Influencer Point of Sale Back of House Innovation 128

Modern Restaurant Management

JUNE 15, 2023

Jade Joseph, Co-founder and Artistic Director at Based Experiments, worked with her team to design the interior to invoke a sense of calm and serenity to enhance the guest experience. To kick it off, Chef Rodrigo Ochoa took us through his vision for the cuisine and what the menu would be like, so we used that as our anchor point.

Design 167

Design White Paper Customer Experience Magazine 167

Modern Restaurant Management

AUGUST 3, 2022

Coming out of some trying times, we’ve been able to open two new locations in the past year, taking us to seven total as we celebrate 10 years in business. Team members will have greater respect for leaders who listen to them and work to correct any issues their employees are experiencing. Adaptation.

Communication 199

Communication Leadership Food Supply Back of House 199

Modern Restaurant Management

SEPTEMBER 13, 2023

Fueled by this backdrop, Toast's Market Insights team sought to better understand restaurant employees' perspectives—from bright spots to challenges faced—by conducting a survey in February and March 2023 of more than 1,000 US restaurant workers. So, what did we find?

Management 186

Management Management Coaching Front of House 186

Modern Restaurant Management

APRIL 13, 2023

I used to spend up to 30 hours a week just on the clerical parts of our AP process. So, most of us were working remotely. That wasn’t working very well for anyone, and it certainly wasn’t going to scale. In some cases, we want to make faster payments to maintain better working relationships with our vendors.

Franchise 171

Franchise Franchising Demo Document 171

Modern Restaurant Management

AUGUST 16, 2021

They remind us not only that there are great people out there, but also that many of them work for us! At one of my clients’ restaurants, a young cook suffered a serious injury outside of work. They visited her every day until she was able to come back to work. Caring Managers. Lesson Learned.

Front of House 204

Front of House Cash Management Back of House Hiring 204

Perfect Daily Grind

SEPTEMBER 22, 2022

Since then, prices have consistently remained above the US $2 mark. For reference, the 2021 SCTG states that the median global FOB price in the same year for an 87-point coffee was US $3.70/lb, lb, while the median C market price was US $1.42/lb. Because of this, the beginnings of the coffee industry were exploitative,” he adds.

Pricing 184

Pricing Retail Supplies Point of Sale 184

Modern Restaurant Management

FEBRUARY 13, 2023

When we set out to found Conscious Hospitality Group and our flagship brand, Just Poké, we embraced the values most important to us – sustainability, and people being at the forefront – that we dreamed of implementing when developing our first business plan years ago.

Recruiting 177

Recruiting Compost Sustainability Consumer Goods 177