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Finding Your Niche: Why Restaurant Owners Should Consider Daypart Specialization

Modern Restaurant Management

You can think about portion sizes and experiment with specials. They don’t want the random call to come in and work a night shift that could cause them to miss a family event. They can also commit to coaching Little League or taking college classes at night. Staffing Your Restaurant. Work-Life Balance.

Specials 197
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A CHEF’S HARD DAY’S NIGHT

Culinary Cues

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

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How To Run an Effective Pre-Shift Meeting

7 Shifts

Pre-shift meetings cover a variety of topics like menu and pricing changes , sales updates, shift changes, and upcoming events that your team needs to be aligned on. This includes any shift schedule changes , shift roles, side work assignments, events or large parties, and restaurant sales forecasts based on historical data.

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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

Are we promoting the subtle background noise of sizzling steaks, a few dings from pots and pans, and the expeditor calmly coaching the team of line cooks? It refers to interactions with people and events that sit forever in our memories. What about the sounds of the kitchen? Context is all about people and a lot about theater.

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8 Reasons Why Restaurant Workers Quit (And How to Retain Them)

7 Shifts

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Give your employees the flexibility to swap shifts with their coworkers in the event of last-minute changes. Look for efficiencies in productivity. Create a shift swap program.

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Restaurant Staff Performance Management Techniques

Modern Restaurant Management

Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques. Typical insights for restaurant staff include customer satisfaction, number of tables served, turnover rate, and how many specials are being sold. Incentivizing Staff. Staff Inspiration.

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THE KITCHEN IS LIFES’ CLASSROOM

Culinary Cues

Chefs think about the product that they are proud of, the system and organization that has been put into place, the control of those small margins of profitability, or the special menus that are occasionally developed for events and holidays. What many chefs neglect to understand is that they are teachers, mentors, and life coaches.

Coaching 416