7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. (If

FOH 222

FOH Front of House Customer Service Back of House 222

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. (If

FOH 195

FOH Front of House Customer Service Back of House 195

Modern Restaurant Management

JANUARY 10, 2022

Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. Here are six things you can expect to see in back-of-house tech in 2022. However, BOH technology has long been at the bottom of the list for many operators. Expanding the Tech Stack.

Back of House 204

Back of House 2022 BOH Front of House 204

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon. Cross-Train Your Employees.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

7 Shifts

MAY 25, 2020

There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Goliath Consulting

APRIL 10, 2023

It’s time to break out the patio furniture and put the heaters away in storage. As restaurateurs, we like to think we can handle every issue that arises in our buildings, but trained professionals know exactly which problem areas to inspect. Summer is just around the corner. 86 Repairs 86 Repairs is a repair and management platform.

Front of House 154

Front of House FOH BOH Back of House 154

7 Shifts

AUGUST 7, 2020

What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) Why it’s important to ask: Oftentimes, front-of-house roles are seen as temporary jobs for workers rather than long term career options.

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 184

Management Management BOH Front of House 184

7 Shifts

MAY 31, 2021

Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

JANUARY 7, 2020

Don’t fret if you’ve made hiring decisions based on other criteria; you can still keep your employees engaged, but it’s going to take some work. If you don’t have 7shifts yet, you can alternatively create a simple Google Form survey or a paper survey for employees to fill out after each shift. Why Care About Employee Engagement?

Employee Relations 349

Employee Relations FOH BOH Certification 349

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. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? The aim is to avoid a collision.

Back of House 52

Back of House BOH Front of House FOH 52

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 176

FOH BOH Food Safety Front of House 176

7 Shifts

NOVEMBER 3, 2022

Amanda Cohen, chef and owner of New York City's Dirt Candy, is vocal about culinary lists and awards that leave out female chefs. Good to know that the grand old tradition of writing us out of the history of food is alive & well in 2020. The industry needs to do better to take care of its workers. She promptly quit.

Leadership 195

Leadership FOH BOH Website Management 195

Cheetah

JUNE 14, 2021

Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left. But it’s going to take more than a few. There is a way out of this labor crisis, and it’s going to take more than simply “adapting” to a temporary reality.

BOH 148

BOH Back of House Front of House Restaurant Law 148

Cheetah

DECEMBER 20, 2021

But even in a post-pandemic world, they are a wonderful way for restaurants to take advantage of the delivery boom , and perfect for new virtual or ghost restaurant entrepreneurs who are interested in a delivery-only enterprise. Just like in a restaurant, different cuisines may come out of the same kitchen. Reef Global.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Apicbase

APRIL 5, 2024

By integrating software and hardware like POS systems and kitchen printers with back-of-house systems like accounting and inventory management software, restaurants can achieve greater efficiency, accuracy, and scalability. What Back-of-House Processes Can Restaurants Automate? What Back-of-House Processes Can Restaurants Automate?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. Enter digital tableside ordering.

Technology 224

Technology Loyalty Program Fast Casual Email Marketing 224

Modern Restaurant Management

JUNE 8, 2020

Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Automated ordering systems and mobile ordering apps need not be limited for take-out. Though a handful of U.S. Knowing exactly what is expected of you as a restaurant manager can be confusing.

FOH 177

FOH BOH Front of House Employee Relations 177

7 Shifts

OCTOBER 2, 2019

But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff. We reached out to a restaurant manager in an internationally-known restaurant to get her advice on managing a restaurant staff, and provided a few insights of our own. What are their goals and challenges?

Management 285

Management Management Communication Back of House 285

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 88

Management Management BOH Front of House 88

Lavu

MARCH 13, 2020

This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated. Checks can be cashed out or rung up right there at the table.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Allergens Front of House 52

Modern Restaurant Management

AUGUST 4, 2022

On our first day, we had a line out the door of guests and ran out of oysters to sell. For example, a sous vide chicken breast takes a total of four to six minutes to cook and serve on a hot plate whereas cooking it raw takes no less than 18 minutes. Chef Jair Solis – The Restaurant at the Norton. Chef Solis.

Back of House 186

Back of House Front of House Communication FOH 186

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions.

FOH 78

FOH BOH Front of House Back of House 78

The Restaurant Times

SEPTEMBER 30, 2021

Practices that were common in the restaurant business, only a few years ago are gradually being phased out in favor of more efficient and quicker methods of operating. Consider this: what if you had a single setup that provided you with 360 degree visibility across the enterprise? What Is Restaurant Management Software?

Management 98

Management Management Cash Management Front of House 98

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. The same goes for providing career advice and training. Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

The pandemic has exacerbated the restaurant labor crisis and there is only one way out – offering staff higher wages and improving benefits. In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. The same goes for providing career advice and training. Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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.

Compost 88

Compost Food Waste Front of House 88

Sling

MAY 9, 2023

They take purposeful planning and work to build and maintain. Then, reach out to your staff, get to know them on a personal level, and create a positive company culture. Efficient and effective restaurant operations don’t just happen. Table of contents What is restaurant operations? Here’s how to achieve that. and storage spaces.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Apicbase

MARCH 28, 2024

Here are the key considerations to look out for when making your decision. That means it needs to be able to integrate with other tech solutions, it needs to be able to take in data, make sense of it, and share it with the whole system, and it needs to give you enough flexibility to make changes for constant improvement.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Apicbase

MAY 8, 2024

Expense tracking: MarketMan Snap is an app that lets you take photos of receipts and invoices and upload them to the system. Several users say MarketMan is easy to use or that it’s easy to train employees to use the system. The right restaurant management software significantly enhances efficiency and control of operating costs.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Restaurant365

FEBRUARY 4, 2021

Additionally, states and municipalities can enact their own set of laws to implement a higher minimum wage than the federal level. California, for example, has the highest minimum wage at $14.00, but this only applies to businesses with 26 or more employees. Washington state has the highest minimum wage for all employers at $13.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

The Restaurant Times

MARCH 6, 2023

Making enough money to keep your restaurant running is one of the major challenges a restaurant faces. For this reason, the profit margin of your restaurant is one of the defining factors of its success. It is well known that the hospitality sector has lower profit margins than other market segments. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

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. This report also revealed that the labor shortage was specific to back of house staff, with more than half (52%) of full service restaurants experiencing kitchen staffing shortages. Download Now.

Back of House 52

Back of House 2021 Front of House Cash Management 52

The Restaurant Coach University

JANUARY 30, 2017

Whether that's because of your hard work, discipline and tenacity, or because in a heated battle the previous restaurant manager walked out, you are now in charge. However, chances are, no one really trained you on how to be an effective restaurant manager. Take personal accountability. Congratulations, you got the promotion!

Management 70

Management Management Front of House Leadership 70