7 Shifts

APRIL 21, 2023

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. Maybe you started your role as a part-time gig and want to explore what the industry has to offer. Maybe you realized hospitality is your passion.

Leadership 195

Leadership Training Front of House Customer Experience 195

Culinary Cues

NOVEMBER 27, 2020

So, for better or worse – here are my remembrances. To Millie, my first boss at a local diner – she was the breakfast cook and, at the age of 15, I was the dishwasher. We are a blend of our experiences and the people whom we let in to our lives. I would encourage you to do the same.

Influencer 487

Influencer Hotels Education Hiring 487

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. The answer is emphatically – no.

Beverage 490

Beverage Events Food Order Website Management 490

EATER

FEBRUARY 4, 2021

There, I lied to a health inspector to send him away, knowing that if we failed the inspection, my boss would be furious and I’d be out of a job. So did my coworkers: If anything, we sustained each other, for better and worse, providing a valued support system. If you didn’t like it, the saying went, you could leave.

Kitchen Safety 135

Kitchen Safety Social Media Cash Management Back of House 135

Modern Restaurant Management

FEBRUARY 22, 2022

Q1 means another year of celebrating employees on a regular basis, and especially on their respective appreciation days. These acts of recognition go further than you may think. Ahead of Employee Appreciation Day (March 4), Society Insurance put together a list of employee recognition ideas. Create a Culture of Recognition. Personalization is key.

Cash Management 208

Cash Management Merchandise Front of House Coupons 208

7 Shifts

JANUARY 14, 2020

When staff are engaged in their work, they perform better and generate more revenue for their employers. Their enthusiasm for work helps create a strong team culture that inspires others to perform better. Formalizing an employee engagement program helps restaurants keep staff happiness top of mind. They do the bare minimum at work.

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

7 Shifts

JULY 28, 2021

You would think something as second nature to people as communication would be easy to manage in the workplace. After all, there are so many more pressing problems that need to be dealt with. The problems mentioned above all have a quick, albeit annoying, fix. At times, it's a civil war between your front-of-house and back-of-house teams.

Communication 430

Communication Management Management Front of House 430

7 Shifts

NOVEMBER 26, 2019

Corporate typically does all of the marketing and menu engineering , comes up with training processes, and works out deals with suppliers for better food prices. Nearly 200,000 quick-serve restaurant establishments in the United States are not owned by the company whose name is on the building.

Franchise 369

Franchise Franchising Restaurant Law 2015 369

Embrace the Suck

MARCH 22, 2019

Just because your business card says your a leader or the boss doesn’t mean you are in the eyes of your staff. In fact most probably joke and call you the “boss” It doesn’t take much to walk around talking down to the staff and acting like you are the greatest thing since sliced bread. Leadership is an act.

Management 259

Management Management Leadership Seminar 259

Goliath Consulting

SEPTEMBER 14, 2020

Nothing fuels franchise sales quite like a recession, as unemployed workers look for their next career and frequently take a stab at buying into a restaurant or other business to become their own boss,” he said in a recent Restaurant Business article (1). BETTER REAL ESTATE. There are brands that are outpacing the overall industry.

Franchise 157

Franchise Franchising 2021 Fast Casual 157

Embrace the Suck

DECEMBER 25, 2019

Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know! My mission is to you the independent restaurant that is trying to thrive and not just survives in today’s ultra-competitive restaurant industry. They make their money as you do.

Food Truck 289

Food Truck Food Audits Tip Distribution 289

Modern Restaurant Management

DECEMBER 22, 2020

Even amidst the pandemic, the survey showed 75 percent of small business owners are optimistic about their business’s recovery and 82 percent feel that they are better prepared to handle a future crisis. Businesses and consumers alike are finding ways to adapt and stay resilient during these unprecedented times. Pivot, Then Repeat.

Small Business 179

Small Business Cash Management Webinar Recruiting 179

Goliath Consulting

OCTOBER 6, 2020

The Benefits of Owning a Franchise Restaurant Business. We discussed in our earlier blogs why it is a great time to buy a food franchise in 2020 through 2021. The COVID-19 pandemic is helping boost franchise sales as unemployment grows in the restaurant industry and people are reassessing new career options. But that is a lot of work.

Franchise 167

Franchise Franchising Fast Casual Casual 167

Restaurant365

MAY 21, 2021

Many of the most significant decisions in restaurants are made at the ground-level—and communication enables better decision making. Maybe you’ve heard the buzz around the “managing up” concept. Are you wondering what that means, or why it could be valuable for your restaurant group? What does it mean to manage up?

Management 78

Management Management Communication Inventory 78

Culinary Cues

APRIL 24, 2020

I felt as if I were sitting at a table in Prune with Gabrielle while she told her story. It was an emotional experience reading this article and knowing that thousands of other chefs and restaurateurs across the country could have written a similar one. Here are my unsubstantiated beliefs: [] THE ART OF EXPRESSION.

Article 311

Article Point of Sale Take-out Dine-in 311

7 Shifts

AUGUST 19, 2020

The restaurant industry has a reputation for high staff turnover. 2018 saw a record high 74.9% Particularly as the impact of COVID-19 has devastated businesses, with an estimated 5 million (? But as restaurants reopen, many unemployed and furloughed restaurant workers will be eager to start working as soon as possible.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Focus POS

AUGUST 12, 2020

You never want to blame yourself for the employees that leave, but sometimes it’s important to face the hard truth: employees are loyal to good bosses first and foremost. You can offer every perk in the book, but if you aren’t a good boss, you’ll see high employee turnover. . Sorry to break it to you, but that’s not always the case.

Management 167

Management Management Customer Experience Point of Sale 167

Ken Burgin

DECEMBER 8, 2021

A new manager is keen to organise more staff development – how do they sell this to a boss who’s very cost-conscious? A new manager is keen to organise more staff development – how do they sell this to a boss who’s very cost-conscious? Do I need qualifications? How to get buy-in? What numbers should they track?

Training 113

Training Hospitality Coaching Website Management 113

7 Shifts

SEPTEMBER 15, 2020

But we’re going to focus on the templates that simplify your job as a restaurant manager and help you automate tasks to focus on the bigger picture, and become a better boss. And of course, the better you prepare for the next shift, the easier it will be when you open. There, you can download all our templates for free.

Management 195

Management Management Download Leadership 195

EATER

DECEMBER 13, 2023

She and her two young helpers in this French countryside kitchen have spent hours peeling cherry-red crayfish and roasting rosy loins of veal for her boss of 20 years, a gourmand named Dodin Bouffant (Benoît Magimel), and his circle of male friends. As Eugénie fades, the bond between boss and employee further tightens.

2024 91

2024 Sustainability 2021 Events 91

Embrace the Suck

MAY 1, 2023

You want to be the cool boss who everyone loves. You want to be the cool boss who everyone loves. Too many owners are afraid to make the hard decisions that could make their restaurants better. Stop trying to be liked and start focusing on becoming a better person. Stop trying to be the boss and start being the leader.

Take-out 307

Take-out Waste Training Marketing 307

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. How can you encourage them to care about the business and invest time and energy into their role?

Hiring 195

Hiring Front of House Back of House Document 195

Modern Restaurant Management

MARCH 22, 2022

The head of Taco Bell was relatively new to his position, so I suggested we meet for dinner to get to know each other better. Today, everyone wants a new career or opportunity, but unless they have a great coach to push them, most are merely dreaming instead of achieving. Unfortunately, good coaches are either too expensive or unavailable.

Coaching 205

Coaching Leadership 2008 Education 205

Modern Restaurant Management

APRIL 12, 2021

That way, when asked by their boss, they can say, “Yep, I talked to everyone.” ” This apathetic activity yields no better result than had they simply poked the table with their finger. Your online review scores begin to plummet, and your return rate is dwindling. What should you do?

Management 208

Management Management Book Small Business 208

Ken Burgin

FEBRUARY 13, 2022

More young people are being given management responsibilities early in their career, and running a hospitality business is becoming more complex. This can mean added stress and errors, and much more to learn about. She knows the industry inside out, and has been shaping her training programs to fit with the extra demands of Covid restrictions.

Leadership 60

Leadership Hospitality Front of House Coaching 60

Sling

JANUARY 5, 2024

In this article, we discuss the hours of the three shifts in the standard model, the differences between them, and the pros and cons of each so you have a foundation for understanding how your own schedule works and how you can customize it for the better. For example, a restaurant that’s open from 7 a.m. 2nd shift is from 11 a.m.

Management 78

Management Management Travel Ordering 78

Embrace the Suck

JUNE 8, 2019

When you started your restaurant, you had this dream of being the boss. You breathe in stress and breathe out hospitality. You get knocked down one day and get back up the next. Welcome to the world of restaurants and bars. It can be a brutal lifestyle if (and it’s a very big if) you allow it to control you. It’s understandable.

Leadership 216

Leadership Hiring Bar Restaurant Law 216

Izettle

OCTOBER 7, 2020

That’s how you need to look at it if you want to make things better: ‘What would I like?’”. It’s simple: the better your staff are treated, the more engaged they will be. “We As their boss, Claudio explains, staff will always look to you for guidance on how things are done. Check them out below. Nail the basics.

Customer Service 98

Customer Service Café Hiring Point of Sale 98

EATER

SEPTEMBER 22, 2023

It’s an opportunity to learn new things — skills and techniques, sometimes shortcuts and hacks, and better ways of cooking a dish. It’s an opportunity to learn new things — skills and techniques, sometimes shortcuts and hacks, and better ways of cooking a dish. The zoo is actually where I learned a lot about American culture.

Food 113

Food Small Business Back of House Front of House 113

Ken Burgin

DECEMBER 7, 2020

Your country cafe or restaurant offers good conditions: proper pay, decent hours, a friendly boss and a modern kitchen. See: How to Write Restaurant Job Advertisements That Get a Much Better Response. So why can’t you find good staff? Promote the benefits of your area. Advertise positions so the whole country finds them.

Recruiting 88

Recruiting Advertising Coaching Social Media 88

EATER

JANUARY 3, 2022

In The Next Supper: The End of Restaurants as We Knew Them, and What Comes After , Corey Mintz lays out the issues facing restaurants at this moment, how restaurants might change for the better in the future, and how diners can support these changes, asking: “How do we establish a set of principles for choosing where to eat? Monica Burton.

Food Truck 111

Food Truck Fast Casual Seating Book 111

The Restaurant Coach University

MARCH 2, 2017

Sometimes you just need better quality questions to identify these challenges and give you the spark you need to get back on track. Generally, it’s far better to be outstanding with a smaller, more focused menu than to be average with a large variety menu. But maybe your bar or restaurant concept seems a little stuck.

Bar 70

Bar Inventory Social Media Hiring 70

EATER

JANUARY 21, 2021

As the pandemic limited access to restaurants and the government dragged — and continues to drag — on providing financial support for small businesses, consumers were given few options outside of takeout and delivery to eat a meal that they didn’t cook themselves. As you’re probably aware, the model was hugely successful for the apps.

Delivery 126

Delivery Customer Service Food Order Online Ordering 126

Next Restaurants

FEBRUARY 24, 2021

Your folks need to know that they can come in and tell management when they don’t feel like they can go on or ask for help and know that their boss will deliver. The good news is, as the new year continues, we are beginning to see a light at the end of the tunnel. Vaccines are being administered, and state mandates are loosening.

Food Safety 106

Food Safety Cash Management Online Ordering Food Order 106

EATER

MAY 3, 2021

Despite her hesitancy to return to the industry, Estefanía just started working at a Mexican restaurant in Logan Square, which she describes as a better experience than her last job. Pedro Fiúza/NurPhoto via Getty Images. When she came back, she noticed a shift in the way her employers treated her. “I

Back of House 145

Back of House Cash Management Kitchen Safety Insurance 145

Ken Burgin

AUGUST 4, 2020

Ask local bosses to nominate a winning worker for special commendation. We all need to find more ways to keep a smile on our faces and share our love of food, customers and business success. Suddenly there’s a personal connection between staff, managers and customers. The locals love to be acknowledged. Staff love to be acknowledged.

Sports 88

Sports Events Website Management Specials 88

EATER

JUNE 22, 2023

The building formerly known as the Original Beef is also getting a major overhaul, with a look that better suits the forward-thinking restaurant Carmy and Sydney want to build. Earning praise from critics and restaurant industry lifers alike, the show offered a fresh portrayal of the business, one that was both loving and unflinching.

Fine Dining 98

Fine Dining Seasonal Menu Cash Management Dine-in 98