Modern Restaurant Management

JUNE 28, 2022

The prominence of food delivery and service robots has increased in the overall restaurant industry. In this blog, we will discuss the changing face of the restaurant industry as a result of the introduction of food delivery and service robots. This is owed to the uncertainties faced by the restaurants at the global level.

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7 Shifts

SEPTEMBER 17, 2021

On the 7shifts blog, we make it our duty to provide our readers with a relevant, trusted, and useful source for restaurant employees and managers to succeed in their goals. Our editorial team conducts thorough reviews of any author or contributor at the 7shifts blog. How we create our content. What sets us apart.

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Modern Restaurant Management

NOVEMBER 7, 2023

Effective full-funnel marketing strategies are vital for the success of any business, but are definitely the garnish on top for those in the food and beverage industry. That’s because 41 percent of people prefer to order food online rather than in-store. They want engaging content that keeps them entertained.

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Marketing Social Media SEO Front of House 508

Modern Restaurant Management

AUGUST 5, 2022

As QSRs offer a variety of fast-food ranging from burgers to sandwiches, consumers are preferring the same. From the last few years, growing conscious regarding eating plant-based food is reshaping the QSR industry. This has led to QSRs introducing and launching a range of plant-based or vegan foods.

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2030 Customer Experience 2022 Innovation 450

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right? It really isn’t hard to know what to do – it has all been done before.

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Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. To make it simple, the restaurant can choose to be either chef centric or restaurant centric. Either choice can be viewed as key to success or failure. Emotional connections are a significant driver in these operations.

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Modern Restaurant Management

MAY 21, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings.

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Social Media Food Safety Cash Management Kitchen Safety 539

Culinary Cues

NOVEMBER 27, 2020

To Meta Bofinger, owner of the Blue Gentian Restaurant in Saranac Lake, who told me that the flavor of the food you prepare is influenced by the love that you have for the craft and the appreciation you have for the guest. 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.

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Modern Restaurant Management

MARCH 18, 2021

In the past 12 months, more meals than ever were ordered via app or drive-thru, dramatically narrowing the medium of storytelling, and compressing the time and context in which you’ll decide just what food you’re in the mood for. Dig into the details of what your food is all about. Should your menu move to the cloud?

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Culinary Cues

AUGUST 19, 2023

Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Speakeasies did oftentimes serve food, but it was not the centerpiece of their existence. Despite a steep decline in food prices, many families did without milk or meat.”

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Future Food

AUGUST 26, 2020

Outdoor Dining is a way of life & a way forward for Food & Beverage. One of the key drivers behind the success of Outdoor Dining is that it positively affects your meal: Good (not necessarily great) food tastes terrific in a beautiful setting. People love eating and drinking outside. Classic EUROPEAN CAFES.

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Culinary Cues

DECEMBER 11, 2023

Ah, but the food and conversation were consistently good, plentiful, and in-expensive. Ah, but the food and conversation were consistently good, plentiful, and in-expensive. The conversation evolved around local news and gossip, and alcoholic beverages were reserved for bars scattered throughout the community.

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Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

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Front of House Customer Experience Dine-in Training 474

Culinary Cues

MAY 13, 2023

I can only advise from my own experience which may not be appropriate for everyone, but here goes: Start by building an understanding of what a chef does, what the position calls for, and the type of chef you hope to become. So where will you get exposure to much, if not all of that? My money is placed on working in a quality hotel, resort, or club.

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Hotels Point of Sale Cash Management Training 505

Culinary Cues

JANUARY 23, 2021

In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance. The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%).

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Point of Sale Front of House Back of House Customer Experience 450

Modern Restaurant Management

SEPTEMBER 2, 2022

Best Italian food in South Florida. Search engine results pages (SERPs) are an SEO term that refers to how well your website and web pages rank on Google. Improving your restaurant’s SERP rankings can help generate more online visibility and subsequently more online sales. Six Tips to Improve Your Restaurant’s Local SERP Rankings.

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SEO Social Media Point of Sale Reference 450

Culinary Cues

JULY 2, 2023

Why is it then that so many places make lousy coffee, and a few produce a beverage that is comforting, exciting, and memorable? Why is it then that so many places make lousy coffee, and a few produce a beverage that is comforting, exciting, and memorable? These words are not synonymous. What do we (chefs and cooks) want anyway?

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Culinary Cues

JULY 23, 2023

Deep inside that crusty exterior, behind the veil of authority, underneath the hard-nosed, sometimes reactionary body of a chef lies a person who is haunted by an unrelenting need to be expressive, do things exceptionally well, and be more self-critical than any writer for the local food column will ever be.

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Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle.

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Fine Dining Food Truck Back of House Pricing 449

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

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Culinary Cues

APRIL 29, 2022

This is a direct message to all of those young cooks just starting out, dishwashers, culinary students, and seasoned veterans of the kitchen – you can go as far as you want to go in the food business as long as you are willing to put in the work, build a plan, and stick to the plan. Am I exaggerating? Yes, this is ABSOLUTELY TRUE.

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Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries.

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Culinary Cues

JUNE 8, 2022

Hidden taverns pouring contraband alcohol and serving simple food could still be found as a beam of light for a world that seemed to be crumbling all around. Americans found their way to these safe havens of food and beverage and held their heads high knowing that better days were ahead.

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Café Beverage Small Business Take-out 417

Modern Restaurant Management

SEPTEMBER 16, 2020

The marketing message has not changed drastically from food-based to safety procedures. Safety is the new variable that got added up along with the usual suspects pertaining to food. Safety is the new variable that got added up along with the usual suspects pertaining to food. Here are their insights.

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Marketing Social Media Food Safety Email Marketing 585

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. 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. It is the chef’s job to set the stage.

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Modern Restaurant Management

APRIL 2, 2020

They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation. Again, go to rerf.us ,, to apply.

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Employee Relations Healthcare Online Ordering Customer Service 517

EATER

MARCH 1, 2021

While the fermented foods industry evangelizes products rooted in global, often East Asian, traditions, its most visible faces are predominantly white The first time I tasted kombucha was in 2010, at a Whole Foods in San Francisco. Dingding Hu.

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Food Social Media Workshop Point of Sale 345

Restaurant365

MARCH 5, 2020

It’s 2020, and your teams are already using technology that improves efficiency and controls business costs. From cloud-based POS systems to mobile apps designed to improve employee satisfaction and streamline scheduling, technology is bettering business and changing the landscape of restaurant management. It’s the 21st Century.

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Blog Management Management Cash Management 146

Culinary Cues

JUNE 7, 2023

There is the pressure of the guest, the reputation of the restaurant, the challenges of managing staff, controlling costs to try and realize a meager profit, protecting your own personal brand through consistently great food, and doing this 12 hours a day. What the hell just happened?” You had an attack of anxiety called a panic attack.

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Training Article Take-out Café 413

Culinary Cues

NOVEMBER 30, 2020

I have had the honor to work with, know, or at least meet many extraordinary chefs and cooks and my assessment is that – yes, there is one common ingredient that makes all the difference in how adept, interesting, creative, and ultimately successful a chef or cook might become. The ingredient is CURIOSITY.

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Food Order Seasonal Menu Training Dine-in 397

Goliath Consulting

OCTOBER 19, 2020

DELIVERY: Food deliveries have soared in the past couple of months. Decreasing on-premise sales, social distancing and the new work-from-home lifestyle have all contributed to consumers opting to have their food delivered than dining in. This is now the new norm, and we know that some of these changes are here to stay.

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2021 Food Safety Point of Sale Kitchen Safety 339

Culinary Cues

JANUARY 28, 2023

The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences. It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays.

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Food Supply Dine-in Uniforms Presentation 460

Culinary Cues

DECEMBER 4, 2020

Statistics that measure substance abuse by industry rank food service as #3 in heavy alcohol use and #1 in abuse of illicit drugs. Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic. when he arrives for another shift behind the line.

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Customer Service Take-out Café Education 492

Culinary Cues

FEBRUARY 25, 2020

Don’t forget that the restaurant industry has supported itself on the back of alcoholic beverage sales – this has been our model for decades. Americans are spending nearly 50% of their annual food budgets in restaurants and indications that this can continue to grow – is fine dining the right answer? Pretention is fading in popularity.

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Fine Dining Point of Sale Food Supply Education 410

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Are you up to it? Winter is, by far my favorite season to plan menus.

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Seasonal Menu Front of House Presentation Menu 346

Culinary Cues

SEPTEMBER 27, 2023

We may not remember too much from the rest of the story, but we do remember that line. It is, as our English Literature teacher would have said – a tale of two conflicting realities: light and darkness, hope and despair, good and evil, winning and losing, etc. The question is how will we approach this truth? So, let’s take inventory.

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Employee Relations Fine Dining Training Communication 449

The Restaurant Group

DECEMBER 24, 2022

Food and Beverage Trends Eating plant-based foods while enjoying live music sparked joy in 2022. You can expect restaurant trends for 2023 to lean towards globally-inspired cuisines and comfort food and drinks at their finest, with a particular focus on zero waste and sustainability. Want to learn more about it?

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