7 Shifts

DECEMBER 13, 2023

Jon & Vinny’s employees recently filed a class-action lawsuit against the Italian food restaurant, claiming that they shorted servers’ pay due to a murky service fee policy. While federal law allows employers to deduct credit card fees from tips when customers pay using a credit card, California labor code doesn’t allow this.

Restaurant Law 195

Restaurant Law Tip Distribution Employee Relations Customer Service 195

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

Cash Management 307

Cash Management Uniforms Food Supply Café 307

Modern Restaurant Management

FEBRUARY 28, 2024

As the convergence of technology and gastronomy continues to unfold, the dining landscape is evolving across every sector, spanning the swift pace of quick-service restaurants to the relaxed ambiance of family dining. Advancements in restaurant technology have revolutionized the way diners experience their meals, from ordering to service.

Fast Casual 117

Fast Casual Fine Dining Customer Service Casual 117

Modern Restaurant Management

MARCH 7, 2024

The consummate performance of these units is non-negotiable, given their role in preserving product integrity, meeting health standards, and enhancing customer experience. A reputable repair service will have the expertise to diagnose and fix problems effectively and efficiently.

Healthcare 110

Healthcare Uniforms Food Safety Customer Service 110

7 Shifts

NOVEMBER 12, 2020

Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. Customer service training. Customize this overview to fit your restaurant’s onboarding timeline. Day Three Role-specific training.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 425

Food Supply Employee Relations Kitchen Safety Social Media 425

Culinary Cues

MARCH 26, 2022

Develop your standards, teach your standards, execute your standards, measure your standards, and solicit feedback on how those standards sit with customers, vendors, and staff. Service is off.” You, of course want to make sure that your staff and customers are safe and that you are doing everything to protect their health.

Cash Management 374

Cash Management Social Media Restaurant Law Communication 374

Culinary Cues

AUGUST 4, 2022

Pride in doing things right is a tremendous motivator for employees, owners, and customers and a lack thereof catches up pretty quick. Ah, a subscription is a way to boost revenue without providing any real service and then feeding off the vulnerability of customers.

Front of House 336

Front of House Coaching Uniforms Back of House 336

Culinary Cues

SEPTEMBER 15, 2022

A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business. Make sure that every part of your system aligns with consistency: purchasing specs, production, flavor profile, presentation, and service. Don’t think service – think hospitality. [] MAKE SURE EVERYTHING IS SPOTLESSLY CLEAN.

Fine Dining 401

Fine Dining Front of House Customer Service Customer Experience 401

7 Shifts

MAY 23, 2024

For example, if you notice that some of your customers don't eat the vegetables you serve as a "side dish" for your meals, you can make it optional or an add-on. Solutions can include preparing for possible changes in pricing, staffing, customer trends, and new technology.

Point of Sale 195

Point of Sale Seasonal Menu Food Supply Cash Management 195

Next Restaurants

OCTOBER 4, 2022

The last thing you want is for your customers to feel uncomfortable, your employees to be unhappy, and your brand to suffer from some kind of identity crisis. If you’d rather go for uniforms or a specific dress code, it doesn’t mean you can’t let your employees express themselves in small ways. By Adrian Johansen, Contributor.

Uniforms 180

Uniforms Front of House Customer Service Design 180

Culinary Cues

JANUARY 15, 2020

This applies to all who hold a position of higher authority, those who have entry-level positions, those who sell you ingredients and deliver them, and those customers who patronize the restaurant where you work. Take pride in the chef’s uniform. When you wear that uniform you are paying respect to them. Be a proud cook.

Uniforms 321

Uniforms 2000 Consumer Goods Small Business 321

Modern Restaurant Management

MARCH 13, 2023

Generally speaking, FDA continues to leave a wide range of discretion to food service providers. That revision still leaves discretion to the restaurant (such as determining the time and temperature appropriate for the food), but it requires the restaurant and chef to carefully make those determinations and apply them to all customers.

2022 188

2022 Allergens Food Food Safety 188

Izettle

MARCH 28, 2019

The customer is king! The customer is always right! The customer is yeah, yeah, we get it! It’s no secret how important customers are to a growing business. But have you ever thought about how you could better connect with your customers? How could it improve customer satisfaction?

Customer Experience 45

Customer Experience Customer Service Point of Sale Consumer Goods 45

Modern Restaurant Management

JANUARY 30, 2023

Yet, threats to limited-service and full-service restaurants are still lurking behind the scenes. Full-service restaurants, for instance, are particularly subject to the effects of inflation—as consumers appear to shift some spending to limited-service establishments and QSRs to save food costs.

Technology 189

Technology Fast Casual Waste 2023 189

Culinary Cues

JANUARY 12, 2021

Each line cook during service had one dish to prepare completely. Service was swift and efficient as the 300-400 patrons were acknowledged at each meal. What was most impressive to me was the work leading up to service. Prior to the beginning of service each cook had to prepare two sample plating’s of his or her respective dish.

Seasonal Menu 472

Seasonal Menu 2005 Hotels Customer Service 472

The Restaurant Group

JANUARY 11, 2024

Branding will touch on your restaurant name, concept, slogan, menu, and customer service. The ideal configuration gives way to efficiency, which leads to faster service and satisfied customers. If you need these services and more, get a free quote today.

Customer Service 78

Customer Service Food Safety Uniforms Employee Relations 78

Izettle

MARCH 28, 2019

The customer is king! The customer is always right! The customer is yeah, yeah, we get it! It’s no secret how important customers are to a growing business. But have you ever thought about how you could better connect with your customers? How could it improve customer satisfaction?

Customer Experience 40

Customer Experience Customer Service Point of Sale Consumer Goods 40

Modern Restaurant Management

SEPTEMBER 24, 2021

Delivery is an essential part of restaurants nowadays, which is why there are more restaurants partnering with third-party delivery services, even if they already have their own in-house delivery. If you monitor these reports regularly, you’re going to know right away when one third-party service is outperforming the others.

Delivery 214

Delivery Insurance Online Ordering Customer Service 214

Modern Restaurant Management

JANUARY 20, 2023

As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings. Providing the same experience in flavor, texture, and quality keeps customers loyal. Consistency is key.

Food 167

Food Food Supply Waste Food Safety 167

Modern Restaurant Management

AUGUST 31, 2021

Service industries have been forced to shift how and where they communicate with their customers, making digital customer experience (CX) an essential component of the restaurant business model moving forward. Businesses underestimate how often customers have poor experiences by an average of 38 percent. Given that 46.5

Customer Experience 192

Customer Experience Customer Service Online Ordering Food Safety 192

Focus POS

SEPTEMBER 17, 2020

However, the regulations aren’t entirely uniform across the board for how restaurants can offer this service. However, the regulations aren’t uniform. Do you offer your own delivery service, or will you need to integrate with a third-party? Online ordering helps keep customers safe while offering a new convenience.

License 162

License Restaurant Law Online Ordering Uniforms 162

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) A recent study found that food waste in fast-food restaurants is about 9.55% whereas full-service operations waste 11.3%

Inventory 370

Inventory Management Management Point of Sale 370

Ken Burgin

FEBRUARY 13, 2024

What is the typical service like on a busy shift? Getting an idea of the pace, volume, and intensity of service can help applicants gauge if they’re a good fit for the environment and what will be expected of them during peak times. What is the restaurant’s service philosophy and customer experience goal?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Culinary Cues

OCTOBER 16, 2019

START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. When we rush and cut corners because we are busy – we violate the trust that customers invest in and relinquish our pride at the same time.

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

Culinary Cues

DECEMBER 30, 2019

Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Engage them and they will become your ambassadors.

Cash Management 271

Cash Management Point of Sale Leadership Website Management 271

Modern Restaurant Management

APRIL 1, 2020

As the novel coronavirus outbreak leads to state-mandated dining room closures, many food service franchisors are struggling to maintain business. This platform alerts the shop when a car is pulling in for pickup to allow for more seamless and efficient service that limits interaction and keeps customers and employees safe.

Technology 189

Technology Healthcare Social Media Mobile Ordering 189

EATER

JUNE 5, 2020

After entering a local Starbucks in uniform and hanging around with their drinks, a barista came over and asked them to move or leave, saying their uniformed presence was making another customer uncomfortable. Understandably, those in the service industry aren’t immune from anger towards law enforcement.

Serving 143

Serving Uniforms Restaurant Law Customer Service 143

Culinary Digital

MARCH 20, 2024

A streamlined menu is the cornerstone of efficiency in the onboarding process within a food service establishment. This specialized product knowledge equips servers with the ability to provide detailed descriptions, make informed recommendations, and confidently answer customer inquiries.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

Modern Restaurant Management

JULY 7, 2023

Warm wood tones abound, accented by terracotta and greenery, and touches of nostalgia, like individually sourced vintage flour sacks framed on the walls and a custom collage of cutting boards and rolling pins by local artisan Hannah Bailey. Photos by Jason Page How does Central Kitchen have a “blended personality?”

Design 167

Design Uniforms Influencer Transportation 167

Modern Restaurant Management

DECEMBER 14, 2023

Across the restaurant industry, it’s no secret that expectations for service, sustainability, and satisfaction are higher than ever. Taking just a few minutes every hour to refill dispensers occupies valuable time that employees could spend ensuring quality service in other parts of the restaurant.

Front of House 100

Front of House Back of House Customer Experience Sustainability 100

The Restaurant Group

JUNE 15, 2023

These must be uniform across your assets and channels like signages, staff uniforms, paper bags, napkins, cups, store concept and design, website, social media, etc. Make them more engaging by personalizing your content, like some behind-the-scenes in your kitchen or warehouse, customer feedback, etc. To Sum it All Up….

Uniforms 78

Uniforms Social Media Communication Customer Service 78

Restaurant Business

MAY 31, 2023

The consistency, along with other benefits that automation can provide, leads to something operators need to survive in the restaurant business—customer satisfaction. The system allows for a seamless customer experience with enhanced convenience, easy customization and reduced wait times. Chicken’s BSK (bb.q. Bottom line?

Franchise 103

Franchise Franchising Kitchen Safety Customer Experience 103

Modern Restaurant Management

DECEMBER 14, 2020

Without a brand-friendly decorated dining space or friendly interactions with staff, restaurants need to make the extra effort to reach and engage with their customers, and this can be facilitated through a strong digital presence. Having a basic website or relying on a third-party delivery partner to market a virtual brand is not sufficient.

2030 208

2030 Customer Experience Delivery Uniforms 208

Culinary Cues

AUGUST 28, 2020

Remember all of those exciting things that you did to draw customers in when business was great? It seems that far too many restaurants when faced with the extraordinary challenges of the day are relegating their operations to utilitarian delivery of product and service. Become obsessed with communication! CREATING A BUZZ. BE PRESENT.

Social Media 440

Social Media Communication Loyalty Program Training 440

Indoor Media

JULY 25, 2020

Driving more customers and increasing margins will be moot if you spend all that extra revenue right away. It never hurts to look through your expenses and cut extra services that aren’t contributing to your bottom line. And still, others have reduced expenses by price-matching their laundry services. Save, Save, Save.

Advertising 166

Advertising Coupons Customer Service 2008 166

Next Restaurants

AUGUST 17, 2022

In fact, they’re often easy targets for cybercriminals as they provide relatively hassle-free access to confidential financial data of their customers. Hence, encrypting data makes it challenging for hackers to pilfer details from your business site and customers. And restaurants aren’t immune from these attacks.

Email Marketing 149

Email Marketing Certification Employee Relations Online Ordering 149