7 Shifts

DECEMBER 16, 2020

Here’s how they evolved their operations to sustain their business during the pandemic. However, self-operated delivery was not sustainable for their business concept and staff. “I As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry.

FOH 284

FOH Back of House Front of House Point of Sale 284

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Effectively educating those (bartenders, wait staff, back of the house, etc.) Choose a Versatile Plant-Based Protein.

Dietary Restrictions 218

Dietary Restrictions Food Front of House Back of House 218

EATER

MAY 16, 2023

The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. I got a full-ride scholarship to UMass Amherst, where I majored in sustainable agriculture and gender studies and minored in English literature. Only 30 percent of glass bottles are recycled in the U.S.,

Sustainability 77

Sustainability Back of House Front of House Agriculture 77

Marketing4Restaurants

APRIL 1, 2021

Uber in the UK recently had a set back with their hiring agreement for their drivers. With the recent listing in the UK of Deliveroo, we look at the Deliveroo business in Australia along with the other Restaurant Delivery Aggregators to see what the next 12 months will hold for them and for Australian restaurants. Deliveroo in Australia.

Sustainability 111

Sustainability Delivery Front of House Back of House 111

Culinary Cues

SEPTEMBER 26, 2020

WHAT THEY KNOW: [] Your employees know that the essential challenge is TRUST. [] Your employees know that preparing and serving food is only a part of what has kept customers coming back on a regular basis. We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems.

Kitchen Safety 331

Kitchen Safety Back of House Front of House Customer Experience 331

7 Shifts

JANUARY 23, 2024

Getting it right is critical for sustained success in the restaurant industry. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

7 Shifts

MAY 10, 2021

Whether you're hiring, or you're a worker ready to go back to work, here are the six red flags that Cummings outlined in the episode. So instead of falling back on the same old empty words, Cummings suggests starting with the things meaningful to you. “If Uninspired Job Posting. It's not enough to just go "Hey, hiring line cooks.

Hiring 370

Hiring Tip Distribution Back of House Insurance 370

Modern Restaurant Management

OCTOBER 5, 2021

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. Although employment numbers are on the upswing, employment at eating and drinking establishments was still 1.5 Bureau of Labor statistics.

Technology 223

Technology Tip Distribution Front of House Loyalty Program 223

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. Just as one issue seemed fixed, another presents itself.

Franchise 196

Franchise Franchising 2022 Fast Casual 196

Modern Restaurant Management

SEPTEMBER 30, 2022

But you didn't sign up for all the time-consuming back-office work. But the back-office duties don't stop there. Others are plastic and can sustain a drop. As managers, our foundation was built in the front-of-house as servers, bartenders, or hosts (even if we started out in kitchen.)

Technology 197

Technology Front of House Tip Distribution Back of House 197

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Modern Restaurant Management

DECEMBER 29, 2023

Three Strategies for Achieving Better Alignment The staff vs. tech dynamic isn’t sustainable. We need to move back towards a staff supported by tech mentality. I’ve heard of restaurant leaders setting up multiple POS demos with shift managers or front-of-house staff.

Technology 123

Technology Front of House Fast Casual Back of House 123

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Despite the declining guest counts, the primary driver behind the industry’s sustained increase in sales remains the unusually high average check growth. Full-Service Back-Of-House Staffing Improves, But Training and Coaching Needs Increase as Average Tenure Drops.

Fast Casual 74

Fast Casual Front of House Back of House Fine Dining 74

Modern Restaurant Management

DECEMBER 15, 2021

The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line.

Kitchen Safety 203

Kitchen Safety Front of House Food Safety Equipment 203

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” We’ve all heard it. Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around?

Hiring 195

Hiring Front of House Back of House Document 195

Modern Restaurant Management

JUNE 19, 2020

Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. They are confident people want to go back to dining out and not be reminded of COVID-19.

Front of House 154

Front of House Back of House Seating Design 154

Modern Restaurant Management

JANUARY 5, 2022

To grow and sustain business, every restaurant needs to be able to quickly adapt to a changing world. All three reasons tie back to dissatisfaction with wages, but restaurants may struggle with addressing this, as 86 percent of operators are reporting lower income than before the pandemic.

Technology 167

Technology Front of House Online Ordering Back of House 167

Cheetah

DECEMBER 20, 2021

Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Ghost kitchen start-ups have raised over $22.2 billion in funding over the last two years. Ghost Kitchen Business Model. Reef Global.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Restaurant Engine

MARCH 13, 2024

Trend: A Nod to Sustainability According to one study , your customers care about sustainability. Consider these statistics from the study: 90% of people say sustainability matters to them. Nearly 60% of people say that restaurant sustainability practices are somewhat influencing when choosing where to dine out.

2024 52

2024 Food Compost Front of House 52

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

EATER

SEPTEMBER 11, 2023

Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.

Food Truck 117

Food Truck Front of House Back of House Government 117

Modern Restaurant Management

MARCH 12, 2021

Gives front-of-house teams the resources to provide better customer service. It’s a sustainability issue, but it also impacts the business’s profit margin. The industry is even starting to see a rise in the number of CTOs, or Chief Technology Officers, to support this digital growth. Guest loyalty pays off.

Mobile Ordering 197

Mobile Ordering Front of House Communication Online Ordering 197

Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

The Restaurant Times

FEBRUARY 22, 2022

Sustainable Business Practices . More than a decade ago, millennials started to advocate the cause of sustainability, and Gen Z has only added to it. The concept of sustainable business growth has developed significantly over time. However, we are living in exciting times with new opportunities emerging out of utter chaos.

2022 98

2022 Front of House Cash Management Online Ordering 98

Modern Restaurant Management

FEBRUARY 16, 2021

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

Food Safety 223

Food Safety Recycling Restaurant Law Front of House 223

Modern Restaurant Management

DECEMBER 21, 2022

Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results. For part one, click here. – Tim McLaughlin, Founder & CEO, GoTab. "We

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 189

2024 2023 Food Order 2013 189

7 Shifts

APRIL 21, 2023

With experience in the front and back of the house, Kam Talebi has walked a mile in both shoes. What comes to mind when you think of success in the restaurant industry? A colorful TV personality or a renowned cookbook author? Not every restaurant worker wants to be a celebrity chef. That was 20 years ago. Spoiler alert: it did).

Leadership 195

Leadership Training Front of House Customer Experience 195

Modern Restaurant Management

MAY 17, 2021

Restaurants should focus on short-term recovery and sustainability as they work with their employees to outline an approach that not only adheres to their different state and city codes and requirements, but also takes into account their employees’ comfort levels. .” Health and Safety Concerns.

2021 162

2021 Front of House Back of House Hiring 162

7 Shifts

JANUARY 23, 2024

Getting it right is critical for sustained success in the restaurant industry. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple. Table of Contents: What makes a great employee schedule?

Restaurant Law 195

Restaurant Law Employee Relations Tip Distribution Communication 195

Modern Restaurant Management

AUGUST 6, 2020

Improving from 20 percent margin to a 35-percent margin on a $12 dish, serving five0 covers per night translates into a $90 net increase in profits, allowing for increased cash flow to sustain operations. Lastly, food cost should always be a consideration when making menu changes. Optimize Inventory.

Front of House 212

Front of House Inventory Food Safety Social Media 212

Restaurant Clicks

OCTOBER 9, 2021

I’ll be back, and I suggest you give them a try as well! Kid Shelleen’s Charcoal House & Saloon. Located in the Trolley Square neighborhood, Kid Shelleen’s Charcoal House & Saloon has a cool and relaxed atmosphere. It can be tricky when you’re trying to find different food choices. Order Online.

Back of House 147

Back of House Fast Casual Front of House Online Ordering 147

Modern Restaurant Management

JANUARY 3, 2024

We will also continue to leverage our revamped ‘Restaurant of the Future’ model along with our advanced technology strategy and are eager for this next phase of growth for the company. We look forward to another year of serving up fresh dishes and brighter mornings to every customer with care, openness and intention.

2024 132

2024 Loyalty Program Customer Experience Customer Service 132

The Restaurant Times

JANUARY 24, 2022

However, their sustained patronage and purchases are reliant on restaurants’ ability to brand digitally and create a connection with their customers. We are a generation that has practically no patience; we don’t want to be kept waiting, especially when it comes to eating out. Personalize The Customer Experience . POS Integration .

Customer Experience 105

Customer Experience Ordering Mobile Ordering Front of House 105

EATER

AUGUST 13, 2020

Peaches Hot House’s fried chicken packaged to-go. But despite of all of this, Peaches Hot House is busier than ever. Even if it’s a busy night, you can only seat so many people,” says Damian Laverty-McDowell, the company chef for B + C Restaurants, the group that owns Peaches Hot House. 15 gallons of cocktails.

Front of House 101

Front of House Back of House Point of Sale Fast Casual 101

Modern Restaurant Management

MARCH 18, 2020

Back in the day, ranchers branded cattle to identify each animal. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. Sustainability? Define Your Principles. Is it craft?

Marketing 164

Marketing Front of House Back of House Design 164

Modern Restaurant Management

MAY 8, 2020

For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. When you think of artificial intelligence, you might think of examples from science fiction like Terminator or The Matrix. Communications. Let’s take a look at a few that can directly benefit you today.

Food Safety 208

Food Safety Kitchen Safety Front of House Website Management 208