7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely.

Fine Dining 195

Fine Dining Front of House Back of House Dine-in 195

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Plain and simple.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.

2024 212

2024 Loyalty Program Cash Management Customer Experience 212

Modern Restaurant Management

OCTOBER 27, 2022

The last couple of years have proven that digital experiences will continue to play a central role for quick-service restaurant (QSR) operators. Luckily, QSRs have no shortage of technologies at their disposal to help them achieve the sort of customer personalization that drives profits. Easing Customer and Employee Friction.

Mobile Ordering 193

Mobile Ordering Online Ordering Front of House Fine Dining 193

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Lavu

OCTOBER 13, 2023

You can’t fix your table turnover rate without understanding the two key components: the total number of tables and the total number of customers served over a specific period. This should include all tables available for seating customers. What is Restaurant Table Turnover Rate?

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

2022 185

2022 Hospitality Loyalty Program Point of Sale 185

Modern Restaurant Management

MAY 24, 2023

1856 is the first-of-its-kind, student-run culinary experience in the Tony and Libba Rane Culinary Science Center in Auburn, Alabama. Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

7 Shifts

NOVEMBER 1, 2022

They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you.

Seating 221

Seating Email Marketing Marketing SEO 221

7 Shifts

AUGUST 12, 2020

We’ve also included a restaurant marketing plan PDF with all the questions you need to ask (and answer) to get into the minds of your customers and create a marketing recipe for success. But would a first-time customer know what your restaurant is made of by sitting at a table? Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Sling

MAY 13, 2023

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. A fine dining establishment may need all 24 positions on this list, while a food truck may only need three or four.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78

Culinary Cues

FEBRUARY 16, 2021

These are the places where memories are built and where customers become friends, and friendships last from generation to generation. I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business.

Fine Dining 433

Fine Dining Employee Relations Front of House Small Business 433

7 Shifts

MARCH 3, 2021

From converting to fast casual to offering meal kits to ghost kitchen-driven expansion, restaurants are meeting customers where they are (mostly at-home!) , and making the restaurant business better for it. Even the finest of fine dining restaurants made a fast casual pivot. The brand is now considering franchising.

Fast Casual 195

Fast Casual 2021 Back of House Casual 195

Open for Business

MAY 4, 2023

Restaurant service is one of the most important factors in any hospitality experience. Excellent customer service can be the difference between success and closing your doors. “We It’s actually the whole experience, the memories that are created … It’s the non-tangibles we remember.”

Take-out 78

Take-out 2023 Customer Service Online Ordering 78

Cheetah

JULY 1, 2021

This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Is it worth it considering the IRS taxes auto-gratuity ? Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Is it worth it considering the IRS taxes auto-gratuity ? Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

7 Shifts

NOVEMBER 16, 2021

However, servers are not the only ones who contribute to a guest's dining experience. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. This approach incentivizes servers to create a stellar experience for every party, as they directly benefit from any higher tips.

Tip Distribution 195

Tip Distribution FOH Front of House Restaurant Law 195

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts.

Management 370

Management Management Document Hiring 370

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Leading the industry in average check growth during October were casual dining and quick service, while the segments with the smallest increase in check were fine dining and upscale casual. In fact, October’s same-store sales growth of +5.2%

Fast Casual 74

Fast Casual Front of House Back of House Fine Dining 74

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Open for Business

OCTOBER 20, 2023

Knowing your audience will inform your menu, but more importantly, your restaurant’s overall vibe and service style. Customer experience is another factor, and your interior should resonate with the brand’s personality. Are you targeting families, young professionals, or a little bit of everything? Efficiency is key.

License 78

License Email Marketing Seasonal Menu Front of House 78

Open for Business

SEPTEMBER 27, 2022

But it’s never a good idea to forge ahead with a restaurant kitchen or dining room design with no real floor plan. This blueprint functions as a map of the entire restaurant space, both back of house and front of house. Back of house. Front of house. Dining rooms. Outdoor dining.

Front of House 78

Front of House Back of House Fine Dining Kitchen Safety 78

Restaurant Clicks

NOVEMBER 26, 2021

It’s also the perfect place for a private dining experience. Whether you’re planning a birthday, anniversary, or corporate dinner, Fort Worth has expansive restaurants and fantastic hospitality to make private dining unforgettable. Best Private Dining Restaurants in Fort Worth. Check out our list below!

Fine Dining 106

Fine Dining Front of House Back of House Reservations 106

Modern Restaurant Management

MARCH 16, 2021

environments and are now seen everywhere from fine dining to counter service and everywhere in between. This movement toward more sustainably sourced food in both our fast-casual and fine dining restaurants will continue to expand in the future. Mark Hoefer, General Manager, Le Bilboquet Atlanta.

Fast Casual 131

Fast Casual Front of House Fine Dining Mobile Ordering 131

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. However, that number can vary significantly, with QSR on the low end and fine dining restaurants on the higher end. (Do Labor Cost Percentage. What is a good labor cost percentage?

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Touch Bistro

SEPTEMBER 10, 2021

Great service is essential to running a successful restaurant, which is why you need to become a pro at restaurant staffing and learn how to craft a solid server job description. Restaurant servers (also known as waiters and waitresses) are the front of house staff in your restaurant. What is a Restaurant Server?

Hiring 97

Hiring Front of House Fine Dining Customer Service 97

Black Box Intelligence

SEPTEMBER 16, 2022

Reporting the biggest acceleration in sales were the Full-Service segments. The segment with the largest growth was Fine-Dining, followed by Upscale Casual, and then Casual Dining. . Off-Premise Dining May Play A Bigger Role; But Reviews Paint A Complex Picture . Restaurant same-store sales growth was +5.3%

Fast Casual 68

Fast Casual Point of Sale Front of House Fine Dining 68

7 Shifts

JANUARY 7, 2021

We’ve also included a restaurant marketing plan PDF with all the questions you need to ask (and answer) to get into the minds of your customers and create a marketing recipe for success. But would a first-time customer know what your restaurant is made of by sitting at a table? Which is where your restaurant marketing plan comes in.

Marketing 195

Marketing 2021 SEO Loyalty Program 195

Restaurant365

OCTOBER 15, 2021

With the help of actionable data and reporting, store managers can help control labor costs, without negatively impacting the customer experience or employee retention rates. Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Salaried Employees. Burdened vs. Unburdened Labor.

Management 148

Management Management Point of Sale Employee Relations 148

Sling

SEPTEMBER 23, 2021

Dining, at its heart, is all about the food. Offer a distinctive dining experience as well as delicious food. Use them as inspiration for your own dining establishment. And if you’re worried about an eruption while dining, rest easy. You’ll enjoy delicious food, stellar customer service , and…periodic 7.8

Front of House 148

Front of House Fine Dining Dine-in Back of House 148

Open for Business

NOVEMBER 21, 2022

But today, restaurant tech plays a major role in improving the guest experience. Technology will never be able to replace the personal touch of a seasoned server or the empathy of a veteran bartender, but it can be a huge help in increasing guest satisfaction and delivering a great guest experience. What is the guest experience?

Technology 78

Technology Online Ordering Website Management Mobile Ordering 78

SpotOn

MARCH 6, 2024

I fell in love with restaurants at a young age, but it’s a relationship that has evolved over time as I gained experience. I was a server, busser, and food runner, an all-around fixture in the front-of-house. From my first role in the back-of-house, it felt like a homecoming.

Front of House 52

Front of House Back of House 2005 Customer Experience 52

Restaurant Clicks

NOVEMBER 25, 2021

Located right in the center of Little Italy, Born and Raised offers both an indoor dining room and outdoor dining options. With a full-service bar, you can relax with your dinner and your favorite drink and enjoy the beautiful decor that Born and Raised have in their dining room. Best Steakhouses in San Diego.

Fine Dining 112

Fine Dining Front of House Reservations Sports 112

MadMobile

AUGUST 11, 2022

From cafes to fine dining, your restaurant concept is the roadmap to the details of your new business. Fast Casual Fast Food Casual Dining Fine Dining Contemporary Casual Full Service Cafe or Bistro Bars & Pubs Food Trucks What are the different types of restaurants?

Fast Casual 52

Fast Casual Fine Dining Food Truck Mobile Ordering 52

Black Box Intelligence

SEPTEMBER 21, 2021

For our clients, we offer granular data on financials, consumers, customers and workforce, as well as competitive intelligence that they use to benchmark against the competition. Broadly, the restaurant industry is divided into two umbrella categories based on the type of service provided. Limited-service restaurants.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

Black Box Intelligence

NOVEMBER 17, 2022

On the guest count front, there continues to be good and bad news. Leading the industry in average check growth during October were casual dining and quick service, while the segments with the smallest increase in check were fine dining and upscale casual. In fact, October’s same-store sales growth of +5.2%

Fast Casual 40

Fast Casual Front of House Back of House Fine Dining 40

The Restaurant Times

JANUARY 11, 2023

Automated order-taking refers to technology, operating systems, or software that take orders from customers and respond to them automatically. But why should you automate order taking when everything is working fine for you? . According to Fast Casual research , 8 out of 10 US customers use voice search to locate restaurants.

Ordering 52

Ordering Online Ordering Mobile Ordering Loyalty Program 52