Transact

OCTOBER 2, 2019

Improvements in back-of-house technology can help restaurants be more cost-conscious while remaining competitive. In the midst of a rush, back-of-house duties can sometimes be overlooked or delayed—and i f employees are rushed, under pressure, inexperienced or dishonest, they may say they performed certain tasks when they didn’t.

Back of House 64

Back of House Technology BOH Kitchen Safety 64

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. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Operations 367

Operations Management Management Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. Try 7shifts for free.

Operations 353

Operations Management Management Mobile Ordering 353

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). Owned by Doordash.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Culinary Cues

JANUARY 20, 2024

Of course, water should be served and unless a guest chooses the more expensive options for bottled or sparkling water it should flow freely throughout the meal. [] AN ENTRÉE IS NAKED WITHOUT VEGETABLES Yes, restaurants have, to at least a baseline degree, a responsibility to provide a balanced meal. Not necessary!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. PLAY 2: Onboard & Train Your Seasonal Staff. Without proper training and engagement opportunities, your seasonal staff can keep sales in the minor leagues. Train and prepare staff to serve guests in a high-speed, high-volume environment.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

MAY 1, 2023

And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.” There are many reasons why I am so grateful for the decades I spent in front of a range. In all cases – I have learned something from them.

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

7 Shifts

APRIL 3, 2023

It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. We all know for the longest time that the back of house employees have been underpaid for decades in the restaurant business. The restaurant industry has a wage problem.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

7 Shifts

JULY 12, 2023

I kind of did it out of a self-serving type of thing where I was like, I never see him. It served a purpose. You're classically trained. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. But first, Reed recounts how she followed her husband into restaurants. "I

Front of House 370

Front of House Back of House Take-out Book 370

Culinary Cues

AUGUST 21, 2023

Culinary School Bonanza – Becoming a Chef is Cool: Not too long ago – cooks learned their trade and aspired to become a chef through in-house apprenticeship and the school of hard knocks. PART TWO: The Era of the Chef: Ah, now things really changed. 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

DECEMBER 5, 2023

In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. Patience, knowing that you probably don’t know what you don’t know, and fall back on perfecting what you do know first, and realize that when you are ready, you will be ready. You want more!

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

7 Shifts

MARCH 23, 2022

Since then, the brand has grown to 16 locations across Michigan, continuing to serve those beloved All-American classics. It was a two-day training for managers.” So I think it was almost two, eight-hour days training for the managers got to implement.”. Executive Summary. Region: Great Lakes. Number of Locations: 16.

Front of House 369

Front of House Back of House Communication Employee Relations 369

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

MARCH 25, 2022

According to 7shifts own data, the average amount of sales per day in 2022 for quick-serve and fast casual restaurants hovers around $4,680.20. Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. Table of Contents. QSR Sales are trending upwards. Fast Casual Labor Numbers.

Fast Casual 370

Fast Casual Casual Front of House Point of Sale 370

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. Empowering Employees with the Right Tools and Training. And according to Technomic, Inc., Restaurant people are “people-people.”

Front of House 230

Front of House Loyalty Program Back of House Training 230

Culinary Cues

AUGUST 22, 2022

This restaurant was their house, and they had a handle on how the house was doing. Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. That was it!

Seating 442

Seating Front of House Back of House Cash Management 442

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). We need to embrace the good and understand the bad and the ugly. But we need to be cognizant of a primary reason for “being connected”. Try “FOOD” on for size.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

Front of House 397

Front of House Back of House Seating Food Truck 397

EATER

APRIL 8, 2021

For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. Others serve adults facing similar obstacles. The year had started off strong.

Training 114

Training Café Kitchen Safety Back of House 114

Culinary Cues

AUGUST 9, 2021

Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.”

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

MAY 28, 2022

If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. The most important room in a home is the kitchen.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

Mad Mobile

FEBRUARY 13, 2024

The staff is frustrated, the customers are annoyed, and don’t get us started on the back of the house! Sometime after closing for the night, pouring over customer complaints on Yelp, you realize something crucial: you forgot to train your staff. Your spot isn’t running like a well-oiled machine; it’s chaos.

POS 40

POS Training Management Management 40

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. How hard can it be – right?

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

JUNE 16, 2023

Next week he would graduate from high school and James the cook at his diner invited him back for dinner and a chat. It was great, but my back didn’t agree, and I eventually had to step out of that role. Last summer he had a job as a dishwasher in a local diner. Too many of his friends took the wrong fork in the road.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. This part of the job is arguably the most multi-faceted.

Management 398

Management Management Kitchen Safety Front of House 398

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. But how do you build a program that helps your employees make fewer mistakes, perform their job with greater competency, and serve your customers better? Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding.

Training 78

Training Hiring Front of House Back of House 78

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings. What is a pre-shift meeting.

Front of House 398

Front of House Back of House Coaching Customer Service 398

Modern Restaurant Management

FEBRUARY 24, 2023

Huse Culinary’s VP of Culture and Learning Leanna Chroman came to the realization that in order to keep pace with new restaurant training processes she needed to go on a bit of a journey. Elmo Steak House, Harry & Izzy’s, HC Tavern + Kitchen and 1933 Lounge, Chroman was in placed in charge of training.

Education 177

Education Back of House Training Leadership 177

Modern Restaurant Management

OCTOBER 25, 2023

Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. isolation in back of house). The training teaches employees at every level how to recognize and respond to colleagues who may be experiencing a mental health or substance use challenge. Excessive workloads.

Management 187

Management Management Front of House Back of House 187

7 Shifts

MAY 10, 2021

He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better. 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. Uninspired Job Posting. says chef Jensen Cummings.

Hiring 370

Hiring Back of House Tip Distribution Insurance 370

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. If your restaurant is a number one hit in your area, it may serve you well to open up the exact same concept elsewhere. Table of Contents.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

JUNE 11, 2021

He served as a food inspector in the U.S. He has served as the Executive Chef at Harvard University, and in 1987 he founded Hospitality Works, helping several Chicago restaurants turn around their fortune. Now, when I work with clients, I can work with them on the front-end and the back-end.”

Coaching 179

Coaching Front of House Back of House Hospitality 179

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. With our partnerships, we’ve had the opportunity to create, pilot, and implement more automated solutions that are ideal to serve the needs of our partners. Across the U.S.,

2023 187

2023 Front of House Back of House 2022 187

7 Shifts

APRIL 23, 2021

Imagine if you were furloughed from your job then offered it back with more responsibility and less pay; you probably wouldn't be in a hurry to return to that job either.”. As we start to welcome back workers, doing things as they were before isn't going to work—especially in hiring. Adam Ranier, Writer, Restaurant Manifesto.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 195

Delivery Front of House Fine Dining Back of House 195

7 Shifts

OCTOBER 12, 2022

There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. This guide will cover some of the most popular methods for restaurant tip payouts, and offer some pros and cons for each so that you can decide what will work best for your establishment.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365