Culinary Cues

JULY 31, 2022

This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. That’s a load of negativity to digest – no wonder the title to this article makes some people believe that it’s true. Now that I have your attention, let’s have a serious conversation.

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Food Supply Training Supplies Café 395

Culinary Cues

AUGUST 14, 2024

I am very fortunate to count hundreds of incredibly talented, totally dedicated, professional cooks and chefs, bakers and restaurateurs, servers, sommeliers and bartenders, as friends. Write an article for your local newspaper or volunteer to talk about the work of a cook on a regional podcast or television show.

Uniforms 297

Uniforms Book Article Café 297

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. The chef holds his or her head high, thanks the team of dedicated cooks and servers, and the sky is filled with stars and a full moon. I was just listening to some old Beatles tunes and A Hard Day’s Night came up.

Kitchen Safety 430

Kitchen Safety Food Safety Coaching Training 430

Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 379

Leadership Food Truck Employee Relations Training 379

Modern Restaurant Management

JULY 5, 2022

In my last article I discussed how robots will transform our industry in a big way, but that is a few years off. In this article I will discuss the strategies that I have implemented with my clients across the country. I am Short Servers AND I am Getting a lot of Complaints! Quality Service Above All.

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Seating Training Customer Service Point of Sale 187

ChowNow

SEPTEMBER 6, 2024

A restaurant with clear roles—from hosts to servers to kitchen staff—runs like a well-oiled machine. For example, a server who knows they have opportunities for promotion to FOH manager is more likely to remain motivated and loyal. This reduces the high costs associated with turnover, such as hiring and training new staff.

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Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially.

Training 354

Training Uniforms Customer Service Leadership 354

Culinary Cues

NOVEMBER 10, 2023

What if each line cook, prep cook, baker, dishwasher, server, and bartender were required to do the same as any student in school? What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? Make excellence the rule and send mediocrity out the back door.

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Seminar Front of House Back of House Workshop 357

7 Shifts

OCTOBER 30, 2023

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. One Florida restaurant recently ran afoul of these regulations: It used servers’ tips to tip sushi chefs, restaurant owners, and managers.

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Restaurant Law Certification Food Safety Cash Management 221

ChowNow

JULY 31, 2024

Read on to learn my favorite restaurant server game to drive upsells and keep your team engaged. The Pre-Shift Restaurant Server Game Every GM Should Play to Increase Restaurant Sales One of my favorite games to increase sales is one I learned over fifteen years ago from one of my employees.

Management 78

Management Management Cash Management Back of House 78

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. How to Be A Good Server (and Make More Tips!) : Here are the top tips and tricks to be a better server and make more money. Barback vs Bartender vs Host vs Server: Which Job Is For You?

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FOH BOH Social Media Fine Dining 195

Culinary Cues

JULY 2, 2024

Deep inside each cook, chef, dishwasher, butcher, baker, server and bartender is working under the weight of some hefty baggage. “Shelter me, I will shelter you” is a mantra that is rarely sung, but always felt in a kitchen where the team gels. You take care of me, and all the complex issues that haunt me, and I will do the same for you.

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Back of House Café Small Business Blog 355

7 Shifts

OCTOBER 20, 2022

In this article, we'll explain how tip pooling works in different states and what restaurant owners and operators can do to follow the laws. Disclaimer: The information in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Table of Contents. Tip Pooling Laws.

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Tip Distribution Restaurant Law 2023 Cash Management 195

Culinary Cues

JANUARY 23, 2023

It is, after all, the player or in the case of the restaurant – the cooks, dish washers, servers, and bartenders who will do the actual work of reaching for the carrot. Owners are owners, coaches are chefs and managers, players are cooks, servers, dish washers and bartenders, and fans are loyal guests.

Coaching 376

Coaching Sports Point of Sale Take-out 376

Culinary Cues

JULY 14, 2023

Then go about finding out how to be a world-class dishwasher, breakfast cook, prep cook, grill person cooking hot dogs, server, bartender, chef, or manager. Start today – one step at a time to greatness.

Cash Management 301

Cash Management Uniforms Food Supply Café 301

ChowNow

JULY 17, 2024

In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. Server: Take orders, serve food and beverages, and provide customer service. Check out this article for additional job descriptions of key team members. .”

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Operations Kitchen Safety Front of House Food Safety 78

Culinary Cues

FEBRUARY 10, 2024

PLAN BETTER – TRAIN HARDER – SWEAT THE SMALL STUFF Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food It’s not hard, but it is relentless.

Uniforms 363

Uniforms Small Business Dine-in Training 363

Culinary Cues

JANUARY 20, 2024

Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Do it right! Serve it in a pot or French press, warm the milk and use quality sugar cubes rather than packets.

Fine Dining 392

Fine Dining Food Truck Back of House Pricing 392

Modern Restaurant Management

AUGUST 16, 2021

Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. At the end of the night, two servers tied for first place. Unbeknownst to management, the two servers decided that the prize should go to their bus person.

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Front of House Cash Management Back of House Hiring 208

Culinary Cues

MAY 21, 2023

Everything from robotic servers to full sous vide operations where the “cooks” only needed to re-therm products that came from a central commissary, cut open the bag, and slide the finished item onto a plate. The conversation evolved into the likely solution of more technology and even Artificial Intelligence in restaurant operations.

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Technology Social Media Back of House Front of House 338

Culinary Cues

JANUARY 8, 2023

Cooks are now bouncing from foot-to-foot waiting for the chime of the printer as orders in the dining room are being taken by servers who put on a show face that projects calm. Over 800 articles about the business and people of food). At 5:30 the dining room doors open, and early bird diners begin to arrive. Tomorrow is another day.

Fine Dining 463

Fine Dining Back of House Front of House Food Order 463

Culinary Cues

JULY 23, 2023

Measure as you will: clean plates, guests who pause to take it all in, photos being taken of the food, kind words, proud servers who present the work, a mention in a restaurant review, frequent diners who bring in guests, these are always worth celebrating – do it and do it often.

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Guest Recovery Seasonal Menu Presentation Customer Experience 406

Culinary Cues

APRIL 1, 2024

The restaurants were packed with guests from an already full hotel, the coffee hours and receptions went off without a hitch, and the banquet for twelve hundred kicked off with nearly one-hundred servers parading around the ballroom with the first course served Russian style from platters to plates.

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Back of House Kitchen Safety Hotels Front of House 320

7 Shifts

OCTOBER 21, 2021

They each cover important topics for restaurants, and feature a variety of lessons that are catered to every learning style, with video walkthroughs, blog articles, case studies, podcast episodes, and downloadable tools. We are excited to offer four brand-new courses to work through at launch. Success starts with a great schedule.

Management 195

Management Management Website Management Social Media 195

7 Shifts

DECEMBER 27, 2019

In this article you’ll learn: What’s to blame for high employee turnover in the restaurant industry What employee turnover costs the industry Several solutions for battling staff turnover What’s to blame for the restaurant industry’s high employee turnover rate? When there’s a shortage of servers at a restaurant, service suffers.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

7 Shifts

DECEMBER 8, 2020

This article will arm you with ideas for restaurant employee contests. Have your servers keep a copy of their chits where they were able to upsell a guest to order all four. Set a parameter, such as a check above the current average, and have runners and servers drop it in the box. for some of their favorites.

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Front of House Social Media Employee Relations Back of House 370

7 Shifts

DECEMBER 2, 2021

For example, let's say a server has an on-call shift starting Friday at 4 PM, and the restaurant has a policy where on-call employees need to call between one and two hours ahead of time. This server calls her manager on Friday at 2:30 PM, when she is notified that she is indeed expected to show up for her 4 PM shift.

Restaurant Law 370

Restaurant Law Tip Distribution Front of House Fine Dining 370

7 Shifts

DECEMBER 15, 2021

In this article, we'll explain what shift swapping is, outline its pros and cons, and walk through the steps you should take to maintain a fair and effective protocol for shift swapping. Learn more about the shift swapping process on mobile with this article. You can learn more about the process in this article.

Restaurant Law 370

Restaurant Law Mobile Ordering Technology Communication 370

Culinary Cues

MAY 17, 2023

How does a restaurant move forward and inspire cooks, servers, and guests if extraordinary means that the food they serve fits the basic model of: “hot food hot, and cold food cold”? How do you jump out of bed in the morning and push yourself to be extraordinary, when extraordinary is pretty ordinary? Where is the sizzle in that?

Small Business 432

Small Business Take-out Café Definition 432

Modern Restaurant Management

APRIL 20, 2022

This is what we discuss in this article. The main concerns around robot chefs and servers are quality of service and maintenance. Chain restaurants with boxed ingredients for quick preparation, like Subway, are some of the most likely establishments to invest in robot chefs and servers for an all-on-one fast-food production line.

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Mobile Ordering Food Order Employee Relations Customer Service 215

Modern Restaurant Management

MAY 5, 2023

In this article, we’ll look at how payments technology has evolved over the last few years and became an important ally for restaurants that want to level up their customer experience and their revenue while handling the busiest days of the year.

Mobile Ordering 167

Mobile Ordering Online Ordering Customer Service Customer Experience 167

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye.

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FOH Management Management Cash Management 195

7 Shifts

SEPTEMBER 9, 2019

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. New York Tipped Minimum Wage Like most states, New York allows employers to pay servers a tip credit wage rather than the full minimum wage if the tips make up the difference.

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Restaurant Law Cash Management Article Uniforms 283

Culinary Cues

JANUARY 28, 2023

This will extend to the dining room as well where servers are just as knowledgeable and committed to the source as the chef and cooks. You will find an enthusiasm for what each cook has on their cutting board is evident in how materials are handled and stored, cared for, and prepared – showing reverence for the privilege of working with them.

Food Supply 365

Food Supply Dine-in Uniforms Presentation 365

Open for Business

MARCH 1, 2023

Google the restaurant’s name and read as many articles that have featured the restaurant as you can. Office setting Though servers and cooks are the first roles that spring to mind when thinking about restaurant jobs, there are many other positions in the business. Why do you want to work at this restaurant, specifically?

Front of House 78

Front of House Back of House Uniforms Casual 78

Sling

MAY 13, 2023

In this article, we discuss the most common restaurant positions so you’ll have a better idea of who you need to hire for your business. Secondary responsibilities often include stocking the clean dishes for cook and server use and cleaning up spills or messes in the kitchen.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Sling

JULY 2, 2024

In this article, we discuss the key differences between service charges and tips, examine the benefits and drawbacks of both, and consider the factors that will affect your decision one way or the other. Tip A tip is an amount of money — again, typically a percentage of the total cost — given to someone as a reward for their services.

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Tip Distribution Restaurant Law Customer Service Customer Experience 78