7 Shifts

JULY 29, 2020

According to data from 350,000+ restaurants that use 7shifts, while overall shifts being scheduled are still sitting 24% below pre-COVID levels, shifts for delivery-related roles have increased 38%. Restaurant recruiting during the COVID-19 pandemic can be advantageous for restaurants because so much restaurant talent is looking for work.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

Modern Restaurant Management

MARCH 28, 2022

The spike of take out and delivery orders that began with covid makes it all too easy to forget that prior to March 2020, guests had already begun moving that direction. These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery. billion in five years.

2022 212

2022 FOH BOH Recruiting 212

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House 52

Back of House BOH Front of House FOH 52

Future Food

APRIL 20, 2022

The 70% BOH food preparation process gets near 100% of the catering service providers focus with no resources directly allocated to and accountable for the last 30% food presentation in dining rooms, every day, every service period - the customer moment of truth.

Hospitality 78

Hospitality Food Safety Front of House Food 78

Black Box Intelligence

SEPTEMBER 21, 2021

They typically offer counter service, and drive-through and/or delivery services are common as well. As consumer demand for convenience spiked , QSRs were best positioned to respond with digital interactions and menus that worked well for takeout and delivery. Workforce data: tracking trends for FOH and BOH staff.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. Restaurants had to change business models, pivoting to a larger focus on takeout food and food delivery. Is off-premise dining here to stay?

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

7 Shifts

MAY 31, 2021

For example, when new batches of perishables arrive, should they be placed behind any older deliveries to ensure the restaurant follows the first-in, first-out inventory method? Tools used by restaurants to develop this process include inventory software and checklists for when deliveries arrive. What can 7shifts do for you?

Operations 363

Operations Inventory Hiring Customer Service 363