Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers.

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Back of House Reference Presentation Mobile Ordering 425

Touch Bistro

JULY 18, 2021

The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. Back in 2019, TouchBistro’s Annual Industry Report found that seven in 10 restaurants in the U.S. Learn how to hire, train, schedule, and retain restaurant staff. Download Now.

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7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. Table of Contents.

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Management Management Document Hiring 370

Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. Clean floors are happy floors.

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Culinary Cues

SEPTEMBER 14, 2019

Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day.

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Front of House Communication Leadership Back of House 295

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

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Training Café Kitchen Safety Back of House 114

7 Shifts

MAY 27, 2021

A contrast to the fixed restaurant schedule, the rotating schedule affords employees and managers a slew of advantages, such as the sharing of preferred shifts among staff and the chance for staff to take longer breaks from work. Restaurant schedules shuffle all the time. Table of Contents. What is a Rotating Schedule? Fixed Versus Rotating.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

7 Shifts

NOVEMBER 3, 2021

When you think about issues that arise in your restaurant that could cost you significant amounts of money, what first comes to mind? If you're like most restaurateurs it's things like theft (both time and material), lawsuits, spoilage, or staff turnover. Table of Contents. The cost of restaurant cybersecurity. The cost of restaurant cybersecurity.

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Audits POS Loyalty Program Information 370

7 Shifts

SEPTEMBER 19, 2022

The restaurants that prioritize employee retention above all will come out on top. Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split. 7shifts data shows no large discrepancy between turnover rates in the front- and back-of-house. Table of Contents.

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Front of House Back of House Cash Management Customer Experience 195

7 Shifts

NOVEMBER 17, 2020

Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go. Employees can refer to evaluation forms to track their progress and set professional development goals.

Point of Sale 370

Point of Sale Download Communication Reference 370

Culinary Cues

NOVEMBER 25, 2019

It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.

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Fine Dining Food Order Back of House Uniforms 395

Embrace the Suck

APRIL 26, 2020

Now, before you start throwing out the “I’m too busy” excuse for not monitoring your KPIs, allow me to say this: “If you don’t know your numbers, you don’t have a business. It’s not until they’re almost gone that they wake up and try to get things back under control.

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Cash Management Point of Sale Inventory Bar 435

7 Shifts

APRIL 1, 2020

These changes mean that many restaurant workers (and managers) find themselves low on hours, or out of a job altogether—which is taking a toll on the mental health of restaurant workers worldwide. Takeaway: Reach out to family and friends to setup times where you can chat over Hangouts or Houseparty.

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Social Media Outdoor Download Take-out 366

7 Shifts

MAY 27, 2021

A contrast to the fixed restaurant schedule, the rotating schedule affords employees and managers a slew of advantages, such as the sharing of preferred shifts among staff and the chance for staff to take longer breaks from work. Restaurant schedules shuffle all the time. Table of Contents. What is a Rotating Schedule? Fixed Versus Rotating.

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Front of House Employee Relations Back of House Take-out 195

EATER

FEBRUARY 14, 2024

But the most important thing I have to say is that they really wanted Colin Flynn to do the styling; we refer to him around the house as the Meryl Streep of foods. Did you reference Capote’s recipe? That was the very first day of shooting for us, and it took the three of us three weeks to figure out how to create it.

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Food Back of House Airlines Reference 123

Cheetah

OCTOBER 18, 2021

Customers who have been cooped up at home for the past two years are anxious to get back to dining out. Unfortunately, there are those who are taking the situation to the extreme and even those who are simply being outright rude or inappropriate. As we get back to eating together, this is one gap that needs to be bridged.

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Employee Relations Back of House Food Supply Customer Service 146

Embrace the Suck

MARCH 22, 2019

You’re going to need to have an open mind and a commitment to taking action to see these ideas through. While others sit back and accept the labor market as being a challenge, innovative restaurants see this as a time to stand out. Invest in taking action! How has this year treated you and your restaurant?

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Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

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Compost Food Waste Front of House 88

7 Shifts

SEPTEMBER 10, 2021

They provide insights into business strategy, guide business decisions, and are a reminder of why you started. If mission statements are that important, you'd think more restaurateurs would spend time creating theirs. Unfortunately, not all restaurateurs recognize the value of a well-thought-through mission statement. The result? The good news?

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Fast Casual Customer Service Customer Experience Back of House 370

EATER

JANUARY 31, 2024

Pan’s shop filled PacMall’s grid-like corridors with long lines of locals and out-of-towners, who made the pilgrimage from New York, Milwaukee, Detroit, and as far as Los Angeles. Jimmy Pan doing his thing. Photo courtesy of Jimmy Pan. Somewhere in there, I was holding hands with my mom, inching closer to my prize.

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Social Media Online Ordering Hiring Back of House 128

SpotOn

FEBRUARY 13, 2024

Retaining your employees doesn’t just save you time reviewing applications , interviewing, and training but also money. While there’s always a learning curve when you start a new job, having a clear reference point can help shorten the onboarding period and help new employees hit the ground running.

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Employee Relations Restaurant Law Hiring Food Safety 52

The Restaurant Times

SEPTEMBER 23, 2020

Boosting your restaurant employees’ morale not only improves retention but also helps restaurants in saving huge money on hiring and training. While improving employee morale takes a lot of patience and perseverance, it’s well worth it. Train Your Restaurant Staff. Promote A Healthy & Friendly Atmosphere.

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The Restaurant Times

JUNE 30, 2021

The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The role requires them to be a ‘jack of all trades’ and oversee functions that are as diverse as stock management and employee training. . The COVID-19 pandemic has hit the restaurant industry hard.

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The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.

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Front of House FOH Back of House Online Ordering 52

The Restaurant Times

JUNE 26, 2021

One has to take care of numerous aspects before going down this road. . You can create a spreadsheet that lists all your restaurant operations and mentions essential tasks you need to take care of within a specified timeline. Train Your Crew As Per The ‘New Normal’ And Safeguard Them. Source: Forbes.

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Kitchen Safety Food Safety Back of House Front of House 84

Lavu

MARCH 30, 2020

All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations.

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Employee Relations Training Hiring Back of House 78

360Training

JUNE 11, 2020

Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. They’re referred to as Potentially Hazardous Foods (or PHFs). According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. during processing and manufacturing.

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Allergens Front of House Kitchen Safety Equipment 78

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. For part one, click here.

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2023 Loyalty Program Mobile Ordering Customer Experience 198

7 Shifts

MAY 1, 2023

The pandemic pushed a lot of people out of the industry. The pandemic pushed a lot of people out of the industry. As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. A team member gets an incentive if the person they referred gets hired.

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EATER

NOVEMBER 29, 2021

Shared lodging like bed and breakfasts, boarding houses, and room rentals are falling out of favor, replaced by contactless, host-less vacation rentals. I, however, came back with boiled eggs. But at what cost? They weren’t packed away in the cargo hold; they were plastered in my memory.

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Restaurant Engine

FEBRUARY 24, 2021

More expensive than the resources listed so far, Restaurant Zone offerings include job listings, background, and reference checks, and even a 100-day replacement guarantee if the candidate leaves your restaurant for any reason. Their goal is to help restaurants transition back into business while managing the Covid-19 pandemic successfully.

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Perfect Daily Grind

AUGUST 10, 2020

Most specialty coffee shops offer a house blend that delivers a reliable flavour day after day. And while house blends do evolve, they generally stay the same for a period of months or years. These are referred to as guest coffees. Typically, this will be a balanced, versatile coffee that can be served black or white.

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Café Customer Experience Back of House Customer Service 148

Goliath Consulting

OCTOBER 19, 2020

Meanwhile, Chipotle is testing out new restaurant designs, and now have more than a 100 “Chipotlanes,” drive-thru stores where customers can pick up their digital orders (4). This is now the new norm, and we know that some of these changes are here to stay. Here are our best guesses for the business trends of 2021. of total sales (4).

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Touch Bistro

JULY 4, 2021

Now that we’ve gotten all the kitchen idioms out of our systems, let’s focus on breaking the 2021 labor shortage down into digestible bites. A labor shortage means there are more jobs than people out of work. Despite most restaurants having reopened after COVID-19 closures, the restaurant industry was still 1.5

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Sling

MAY 9, 2021

One of the best ways to keep customers coming back to sample your fare is to implement restaurant loyalty programs into your workflow. Willing to refer your product or service to their friends and family. But what type of system is right for your business? What Is Customer Loyalty? In this case, we’re talking about customer loyalty.

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KaTom

MAY 4, 2020

As areas across America slowly establish a new normal, restaurant owners are working to figure out how they can protect the health and safety of their employees and customers. You can use the information below as an easy reference of some ideas you can incorporate into your own plan to reopen a restaurant after a coronavirus shutdown.

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Front of House Back of House Kitchen Safety Food Safety 64

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. It unlocks previously unattainable insights on profitability and helps you to make better business decisions (with the data to back you up).

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