7 Shifts

OCTOBER 16, 2023

You wouldn’t go to three different grocery stores to make a sandwich, so why do 68% of restaurant operators currently work with at least three different tech vendors to manage their team? It means everything you need to manage your team is in one place. When we say all-in-one, what does that actually mean?

Tip Distribution 221

Tip Distribution Document Hiring Training 221

Modern Restaurant Management

MARCH 27, 2024

Greenberg is an internationally recognized speaker, author and coach with franchise clients that include McDonalds, Great Clips, GNC, RE/MAX, Smoothie King, Global Franchise Group and many more. What do you hope readers take away from the book? What do you hope readers take away from the book? Why write this book now?

Coaching 110

Coaching Franchise Franchising Leadership 110

Embrace the Suck

MARCH 22, 2019

Are you a manager or a leader? synonyms: guidance, direction, control, management, superintendence, supervision. Let’s take a few to look at some of the common misconceptions that most managers have about leadership: 1. Try to demand it and it’ll be harder than taking candy away from a baby!

Management 259

Management Management Leadership Seminar 259

Culinary Cues

MARCH 4, 2022

We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc. You breathe out and shake your head again knowing that as much as you try to convince yourself, those jobs are not part of your portfolio anymore. and quietly think to ourselves: “I could do that again.”

Coaching 473

Coaching Training Fine Dining Article 473

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. It is a juxtaposition that is nearly impossible to manage. Most people don’t get it. It simply points to what may be behind it.

Guest Recovery 406

Guest Recovery Seasonal Menu Presentation Customer Experience 406

Embrace the Suck

JANUARY 20, 2021

We’re the result of years of poor management, treating staff as a line item and not as an asset. You’ve heard that there’s a war “for” talent out there—the truth is there’s a war “with” talent. I have a rule that all my coaching clients must follow: 100% Thank U’s.

Recruiting 377

Recruiting Coaching Hiring Take-out 377

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Here are a few ways to ensure you're scheduling with empathy: Get the schedule out in advance. Or perhaps even take a short trip to visit friends or family.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Those losses are avoidable with bar inventory management systems, whether home-brewed or automated through software. What is a bar inventory management system? Take these lessons to heart.

Inventory 40

Inventory Bar Management Management 40

7 Shifts

AUGUST 16, 2021

The way to run great shifts is to get out ahead and schedule pre-shift meetings. A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. Call it out here. Use and Take Notes.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Embrace the Suck

FEBRUARY 12, 2020

I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! I know the labor pool is shrinking and it’s hard to find people out there.

Coaching 330

Coaching Email Marketing Communication Workshop 330

Embrace the Suck

SEPTEMBER 1, 2021

*The following is an excerpt from my new book: Your Restaurant Culture Sucks coming out in September 2021. I can’t believe the words just came out of my mouth. Every week on his coaching call it was the same b t and excuses why he couldn’t implement the tools I have been giving him over the last eight months.

Coaching 280

Coaching Book Take-out Design 280

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. Unless…a coach or player steps up and says “NO”! “We Apathy is a disease that spreads as quickly as a virus. It infects others who are easily convinced that it is the way it needs to be.

Front of House 331

Front of House Coaching Uniforms Back of House 331

Modern Restaurant Management

JANUARY 25, 2023

Many restaurateurs dream of growing into multiple locations, but it takes a lot of capital investment to get there. Map out the amount of money needed and options for investing : Owners can use incentives to reward early investors for their support and close deals faster to have the checks in hand to grow the restaurant.

Point of Sale 207

Point of Sale Coaching Social Media Leadership 207

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

FOH 215

FOH Kitchen Safety BOH Food Safety 215

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. The most crucial area this applies to is with management. We’ve all heard it.

Hiring 195

Hiring Front of House Back of House Document 195

Embrace the Suck

APRIL 16, 2021

When I am coaching a client, I love to sit in the dining room and just listen. Sometimes I heard the team complaining about the kitchen, the manager, or even the guests. They just think that’s the way “things are” Which honestly is the biggest bunch of b t out there. Don’t feel too bad. Deal with it.

Coaching 235

Coaching Social Media Hospitality Take-out 235

7 Shifts

JULY 27, 2022

Problem : Team management was not consistently being handled across the business. We took a lot of guesses to work out where we needed to be,” says Nehme. Recognizing the need for a centralized team management tool, Nehme and his team set out to find the right tool. Executive Summary. Region: Canada. Liberty Village.

Point of Sale 195

Point of Sale Franchise Franchising 2005 195

Modern Restaurant Management

JANUARY 12, 2024

by 2031, the window of opportunity to stand out among competitors slowly diminishes. When executed successfully, catering allows your restaurant to stand out, while fostering lasting relationships within your communities to ultimately generate repeat business.

Catering 110

Catering Coaching Communication Customer Service 110

7 Shifts

DECEMBER 12, 2023

It lays out worker protections and labor standards across every industry. But the FLSA also states that when a state or local municipality has different labor laws, whichever is more generous to the worker takes precedence. per hour and earns $185 in tips, that would only average out to $12.04

Restaurant Law 221

Restaurant Law Tip Distribution Employee Relations Customer Service 221

Embrace the Suck

JUNE 18, 2021

Working on the right things, in the right order, what to focus on now, and what to hold off until later, can mean the difference between success and burn out. 60% of restaurants don’t make it past their first year and 80% go out of business within five years. THE HARSH REALITY. The statistics aren’t pretty. Chaos in action.

Leadership 346

Leadership Small Business Coaching Training 346

7 Shifts

DECEMBER 12, 2023

It lays out worker protections and labor standards across every industry. But the FLSA also states that when a state or local municipality has different labor laws, whichever is more generous to the worker takes precedence. per hour and earns $185 in tips, that would only average out to $12.04

Restaurant Law 195

Restaurant Law Tip Distribution Employee Relations Customer Service 195

7 Shifts

DECEMBER 12, 2023

It lays out worker protections and labor standards across every industry. But the FLSA also states that when a state or local municipality has different labor laws, whichever is more generous to the worker takes precedence. per hour and earns $185 in tips, that would only average out to $12.04

Restaurant Law 195

Restaurant Law Tip Distribution Employee Relations Customer Service 195

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. Create a Team Built to Win. Each day in a kitchen there are ample opportunities for a “win”.

Fine Dining 412

Fine Dining Coaching Dine-in Café 412

The Restaurant Expert

SEPTEMBER 1, 2020

After a few years of coaching a great team of independent restaurant owners, they all said they were tired of entering their numbers over and over again in different spreadsheets. They said they wanted ALL of their systems tied together and more importantly wanted to hold their management team accountable … and that they wanted a solution.

Management 52

Management Management Coaching Cash Management 52

Modern Restaurant Management

APRIL 9, 2020

It’s likely no restaurant owner or manager has experienced a situation of this magnitude in their lifetime. No clear roadmap exists for how restaurant managers and HR professionals should address the issue and communicate with their teams. Allow Flexibility to Manage an Evolving Situation. Step Up Cleaning and Sanitation.

Leadership 223

Leadership Kitchen Safety Employee Relations Tip Distribution 223

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Bottleneck Management

SEPTEMBER 2, 2021

General Manager: Migdalia ‘Miggy’ Rodriguez. 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. Miggy is most proud of becoming a General Manager and of her team. “The

Front of House 148

Front of House Website Management Coaching 2016 148

7 Shifts

APRIL 24, 2020

With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely. Keep an eye on your 7shifts account as your managers have been encouraged to post Announcements to keep your team in the know.

Social Media 352

Social Media Insurance Website Management Government 352

Culinary Cues

MAY 26, 2020

Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. Let’s assume, for a moment, that we actually are all in this together.

Kitchen Safety 268

Kitchen Safety Leadership Food Safety Front of House 268

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Ken Burgin

AUGUST 1, 2023

These are designed for training restaurant managers and head chefs in problem-solving and resource allocation. Some of the ways to use these situations for training and coaching… Let people choose the one they want to answer and give them 5 minutes to make notes and prepare their answers.

Training 60

Training Management Management Kitchen Safety 60

Lavu

NOVEMBER 8, 2019

As the owner or manager of a restaurant, when you’re aiming to grow profitability, accounting is an area where you need to be comfortable. It might be considered the most dreaded part of running your business, but to be profitable and to manage the money, there’s no way it can be avoided. Unavoidable Restaurant Expenses.

Management 85

Management Management Food Truck Cash Management 85

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Can you tough it out? We even boast an informal initiation period where new employees are given conflicting directions, inaccurate details on the work to be done, or even sent on wild goose-chases just to embarrass them and see if they can take it.

Leadership 372

Leadership Restaurant Law Social Media Sports 372

Culinary Cues

SEPTEMBER 1, 2023

Are you consistent in how all of this is managed every day with every plate? Are you meticulous about changing the oil in your deep fryer, or filtering out the smell of carbon build up on burner grates and broiler grids? When planning menu items how much attention is paid to the combination of smells on the plate?

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

7 Shifts

JANUARY 26, 2021

million out of work, it was nothing short of devastating. Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. With mobile ordering, there are no menus to pass out and back around, no germed-up credit cards to swipe, and no cash to handle.

2021 370

2021 Front of House Social Media Back of House 370

Modern Restaurant Management

SEPTEMBER 3, 2020

“We want to expose young managers to see and experience the bigger picture of where their careers can go and what it takes to continue to build the restaurants’ business. . ” To market the menu, managers put together a written piece and video of what they got out of it. ”

Marketing 189

Marketing Seasonal Menu Leadership Coaching 189

Smart Systems Pro

MARCH 28, 2019

Running a restaurant business is tough and if you struggle with managing people, it can be brutal. Managing people doesn’t work. I cannot tell you how often we start with a Management Consulting Services (MCS) client to find their biggest challenge isn’t the implementation of systems, but rather their people.

Management 66

Management Management Coaching Demo 66