Culinary Cues

JANUARY 29, 2024

Sure, there were (are) plenty of moments that we chose to remember as benchmarks to a professional life, but when we stop and think about it, there were several rough spots, times when we questioned our choice, abuses built into the culture and propagated by certain authoritarian chefs. We are changing, but maybe not fast enough.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

7 Shifts

APRIL 21, 2023

You can grow your career in restaurants and make it your profession. While he had work experience as an account executive in India, he had to start fresh once he moved to the US. That initiative and determination advanced him to National VP of Operations, where he oversaw half of Taco Bell's US stores. That was 20 years ago.

Leadership 195

Leadership Training Front of House Customer Experience 195

Culinary Cues

AUGUST 28, 2023

I am tired of the media focusing on the stories of exception, drooling about zealous articles that point to unacceptable kitchen environments, glamorizing the negative through their “reality” shows and movies, and then following up with dramatic writing about how hard it is for restaurants to find help and survive in such a fragile marketplace.

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Entertainment Back of House Consumer Goods Recruiting 363

Culinary Cues

SEPTEMBER 27, 2023

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? How we approach this determines our assessment of what we have chosen to do for a career. The question is how will we approach this truth?

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

MAY 4, 2022

Your chef instructors dedicated themselves to passing on the knowledge and skills that you will need to reach for your goals; knowledge and skills that took them a career to acquire. The next steps you take will lead to a long career with plenty of opportunity and a fair share of bumps in the road.

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Culinary Cues

MARCH 10, 2022

I’m not sure who decided that this declaration be made, but for those of us in the restaurant business – it is so appropriate. If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. We dig in an get by. Who is responsible for this machine?

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Culinary Cues

MARCH 3, 2021

Although the group was short lived, they did leave us with an applicable lyric: DO WHAT YOU LIKE: “Do right, use your head, everybody must be fed Get together, break your bread, yes, together, that’s what I said Do what you like”. We can do this and there has never been a better time to think about how we move in this direction.

Dine-in 416

Dine-in Small Business Seasonal Menu Café 416

7 Shifts

MARCH 28, 2023

Hiring is at its most competitive, and workers are more selective about where they choose to work. Take bartaco for example, where the path for career growth is laid out in the hiring process —and dishwashers can make $47,000 a year. You can learn more about Tip Payouts here and join our waitlist for access.

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Hiring Hospitality POS Management 370

Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. It’s always great to look back – nostalgia warms the heart and keeps the magic of a rewarding career, alive. Chefs are often nostalgic.

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Perfect Daily Grind

FEBRUARY 15, 2023

However, the barista career journey in the specialty coffee industry is rightly a major discussion point. Ultimately, as the next step in their career, many baristas try to move into roasting – an option which seems logical on paper. You may also like our article on career progression for specialty coffee baristas.

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Culinary Cues

SEPTEMBER 30, 2021

Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future. So, they decided to look for a change of career. Well, the supply chain is bigger than all of us, very complex, and apparently – very fragile.

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Culinary Cues

APRIL 16, 2022

We have all had those moments – this is likely the reason that a career in food became inevitable. You remember those meals that you experienced and the impact they had on your career – this is what you need to re-create in your restaurant. Of course, there is always a need for a level of stability and predictability.

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Hotels Presentation Reservations Social Media 370

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. This is not what the restaurant business is about! Wait a minute!

Technology 335

Technology Social Media Back of House Front of House 335

7 Shifts

JULY 27, 2023

He joined us on the Pre-Shift Podcast to chat about the keys to Lula Cafe's longevity, how they changed after the pandemic, and how the industry has changed since they opened 24 years ago. "I I mean, I think about this all the time as I'm hoping to do another 25 maybe, or at least another five or 10. There were only.

Communication 195

Communication Front of House Education Back of House 195

7 Shifts

JULY 8, 2023

He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO of Condado Tacos. Literally, I had been in the business for so many years, 25 plus years, and really I think the injustice of this industry is that we're kind of used and abused. And it's not about what you say, it's what you do.

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Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. Kitchen work ages us even though to many it is a calling, something that we love (most of the time). There is something gratifying about sore muscles, aching backs, and soaked shirt and chef toques from sweat at the end of a busy service.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

7 Shifts

JUNE 27, 2022

Kristen Barnett joins us on this episode of the Restaurant Growth Podcast. Kristen started her career in the New York City office of The Boston Consulting Group. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. Ghost kitchens could use a little more hospitality.

Front of House 195

Front of House Food Supply Consumer Goods Customer Experience 195

Culinary Cues

APRIL 7, 2022

So here is my assessment: [] As much as I think I know about food and operating a kitchen there is so much more that I don’t know. Just when we think that we might be good at our jobs – something new stares us down. I have always been able to look in a mirror and feel good about what I do.

Training 371

Training Social Media Presentation Café 371

7 Shifts

FEBRUARY 21, 2023

They care about being good at their job and it shows. Post about them on social media. Help develop their career When restaurateurs offer their employees opportunities for continuing education, they show them that they are invested in their future at the restaurant. They’re consistent, reliable, and they anticipate needs.

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Front of House Social Media Back of House Sports 381

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. Only kind words please – think about those people who are trying to do their best while struggling with what they are missing at home. PLAN BETTER – TRAIN HARDER.

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Hospitality Café 2022 Specials 375

Perfect Daily Grind

MAY 9, 2022

In many cases, honing these skills gives baristas the foundation they need to advance in their careers, should they have the desire to. So, what are the options for baristas looking to move forward in their coffee careers? For any barista that is serious about career progression, professional development is understandably important.

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Social Media Training Café Article 150

Culinary Cues

MAY 27, 2023

I use my phone to research info about ingredients, processes, or technique.” Install a “staff” computer in the kitchen that can be used for this purpose. Encourage talk about food while on the job, take the time as a chef or manager to make “FOOD FACT” teaching moments throughout the day. Try “FOOD” on for size.

Technology 347

Technology Front of House Social Media Back of House 347

7 Shifts

JANUARY 31, 2023

Keep reading to learn how you can leverage 7shifts Engage dashboard to help promote staff engagement, create career development opportunities, and ultimately boost your retention rate. Giving your employees more schedule flexibility shows that you care about their work-life balance, and can reduce stress and burnout.

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Coaching Training Book Customer Service 195

Culinary Cues

APRIL 9, 2024

Most of us have been there at some point. You thought – this is where people will notice me and jumpstart the next phase of my career. You know the feeling and you shake your head thinking back to those moments. You were on fire and felt confident that you would be a star in any operation. Look out chef – I’m coming for your job!

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Uniforms Waste Café Take-out 323

7 Shifts

SEPTEMBER 20, 2022

Here you'll find links to our favorite blog and support articles, information about 7shifts Academy, our social media profiles, and more. Let us know how we can improve this page here. Check us out on social media. This post reveals the truth about what it's like working different positions in a restaurant. 7shifts 101.

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Culinary Cues

OCTOBER 17, 2021

To make a difference – this is something that many of us seek and so few of us think that we accomplish. These individuals made significant dents in the universe, but what about you and me? At some level we all make a difference, even if only in one person’s life, one situation, one community, or even one business.

Café 372

Café Take-out Training Small Business 372

Culinary Cues

JULY 16, 2022

Midway through my career I returned to my alma mater as an instructor and eventually dean of their hospitality and culinary programs. I am tired and deeply concerned about the proliferation of hate and a deficit of kindness and acceptance. I worked with Dick who was known as a terrific listener, mentor, and problem solver.

Front of House 366

Front of House Back of House Education Leadership 366

7 Shifts

JANUARY 10, 2024

If you’d prefer not to pay the service charge, let us know and we’ll remove it.” we were thinking about kindness and empathy,” Phillips told us on The Pre-Shift Podcast. The rest of the staff earn what they call a “professional wage”, which reflects their mission to create restaurant career paths. of their sales.

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7 Shifts

FEBRUARY 15, 2022

About a year and more than a dozen episodes later, we had the privilege to interview a wide range of folks with advice on everything from hiring staff , to creating content, to providing benefits, and increasing profits. Walchef leaves us with a simple reminder: “The opportunity lies in everybody's pocket.”. It starts at the beginning.

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Culinary Cues

JUNE 29, 2022

This was the place where we learned about life, about how to adapt, how to get along, and how to become uniquely us. But we made it through, the work was done, those hundreds of plates of food were beautiful and tasty, the guests were happy, and the chef gave us the thumbs up. Albert Einstein.

Education 411

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Perfect Daily Grind

AUGUST 2, 2022

I spoke to two industry professionals to learn more about the challenges of staff turnover and how to retain staff in the long term. The same research also shows that despite some growth over the past two years, employment rates in the US food and beverage sector are around 8% below the pre-pandemic level. “A It’s like a cycle.”.

Café 188

Café Hospitality Training Customer Service 188

7 Shifts

JULY 24, 2020

This is probably the only time in your restaurant management career that you’ll be able to take actual breaks! How to Rock Restaurant Management will become your go-to guide for golden tips on how to streamline your operation and build a team of all-stars — the secret ingredient to any successful restaurant and restaurant manager’s career.

Book 370

Book Management Management Restaurant Law 370

7 Shifts

AUGUST 15, 2022

Tell me about yourself. We talk about ourselves all the time, but when someone asks , it's awkward. Include one or two facts about yourself , like maybe where you're from or a hobby. Can you tell me about a time when you had to deal with a difficult customer? If applicable, talk about what happened after.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

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. This is a real danger to not only those of us who work in the business of food but for society as a whole. Food for thought.

Social Media 348

Social Media Food Safety Retail Back of House 348

Modern Restaurant Management

JUNE 17, 2022

As a father of four and a multi-unit owner of three Angry Crab Shack locations in Arizona, I know all about what it’s like to run a business with family. Teach them as much as you can about their jobs and respectfully address their mistakes. In fact, all of my sons work alongside me at my Happy Valley location!

Employee Relations 193

Employee Relations Specials Take-out Operations 193

7 Shifts

JANUARY 10, 2024

If you’d prefer not to pay the service charge, let us know and we’ll remove it.” we were thinking about kindness and empathy,” Phillips told us on The Pre-Shift Podcast. The rest of the staff earn what they call a “professional wage”, which reflects their mission to create restaurant career paths. of their sales.

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

MAY 15, 2023

He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping. "We We just were thinking about ways to do something and try to keep the lights on so I started frying chicken, delivering it around the city, and here we are. "We

Fine Dining 195

Fine Dining Front of House Back of House Dine-in 195