7 Shifts
JULY 28, 2021
At times, it's a civil war between your front-of-house and back-of-house teams. The following are habits to avoid at all costs when communicating with your staff: Yelling at underperforming staff (especially in front of customers). After all, there are so many more pressing problems that need to be dealt with.
7 Shifts
JULY 12, 2023
She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. I started doing private catering events with Michael and then that grew into us wanting to buy out the other partners of Poppy + Rose. But first, Reed recounts how she followed her husband into restaurants. "I
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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. This section of the meeting gives managers time to teach and coach their team. What is a pre-shift meeting.
Culinary Cues
AUGUST 4, 2022
People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. Maybe it’s me but I have seen a growing number of restaurants (certainly not the majority at this point) who are simply not trying that hard anymore.
Culinary Cues
SEPTEMBER 1, 2023
For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day.
Bottleneck Management
SEPTEMBER 2, 2021
Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager. The coaching is incomparable, especially with the help of Jordan, the Vice President of Operations. This is my career, and I love it.
Modern Restaurant Management
DECEMBER 2, 2022
Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques. For servers and front of house staff you should create categories such as turnover rates, customer satisfaction, number of tables served, and positive reviews. Setting Goals.
Expert insights. Personalized for you.
431 
Let's personalize your content