7 Shifts

OCTOBER 21, 2021

But we also recognize that many managers are often thrust into these positions with little to no formal training. Hiring & Training Course. Learn how to hire the right people for your team and how to train them up effectively. Creating a Staff Training Manual. ???? Training Restaurant Employees. ??

Management 195

Management Management Website Management Social Media 195

Modern Restaurant Management

JULY 5, 2022

I don’t have one client who has all the servers necessary to run their operations, which results in a lot of complaints about long waiting times once the guest is seated. For a few minutes, the guest feels better because they are in a seat, but the big problem is on the horizon. Improve Service Through the Menu.

Seating 162

Seating Training Customer Service Point of Sale 162

Modern Restaurant Management

JUNE 30, 2023

Customers drive up to the designated lane, scan their order code and are rewarded by getting their food quicker. Keeping brand integtrity, the interior featured a walk-up counter, digital menu boards and condensed seating/waiting areas with TVs. This also reinforces ordering through the app.

Operations 168

Operations Mobile Ordering Customer Experience Online Ordering 168

The Restaurant Times

MARCH 30, 2021

For example, restaurant interior design has a direct influence on the ordering behavior of customers. However, it is vital for restaurants to include certain design guidelines in terms of restaurant layout and floor plan design. Restaurant design may vary significantly for different types of formats.

Design 52

Design Kitchen Safety Fine Dining Customer Experience 52

Modern Restaurant Management

FEBRUARY 2, 2024

Overview of Network Solutions Within the restaurant industry, networking solutions encompass a broad range of technologies designed to create a more connected and efficient operational environment. For instance, knowing a regular customer's favorite dish or seating preference can transform a routine meal into a customized experience.

Operations 171

Operations Front of House Customer Service Customer Experience 171

7 Shifts

APRIL 23, 2021

Do you need a host to seat guests or someone to hello pack up delivery orders? It is in my firm conviction that an executive or business owner should pack a team with 51 percenters because training them in the technical aspects will then come far more easily. Just keep this mantra in mind: prioritize fit, and train for skill.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Culinary Cues

FEBRUARY 3, 2020

There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.” Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present. PLAN BETTER – TRAIN HARDER.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

MARCH 18, 2022

This is how a professional begins, this is how you were trained, this is how you pay respect to the profession that you have chosen. It is part of the grand design, that part that questions: ‘why am I here?’ PLAN BETTER – TRAIN HARDER. You close the door, settle into a chair, take off your hat and sigh. CAFÉ Talks Podcast.

Café 418

Café Training Waste Seating 418

The Restaurant Times

JULY 3, 2022

A design enthusiast by heart, Vanshika has jumped into the family business to take the legacy forward. . TRT – How was your transition journey from design to the restaurant? On a personal level, I was not feeling very satisfied just working an interior design job. I would often hear about what was happening.

Design 52

Design Customer Experience Presentation Outdoor 52

Modern Restaurant Management

APRIL 8, 2020

” However, we expect the initial reduction in seating capacity to be closer to 25-30 percent, not 50 percent. This period will likely last four-to-six weeks, and we expect the seating reduction to create table spacing of approximately 9’-0” on center (from the typical 6’-0” on center).

White Paper 208

White Paper Seating Employee Relations Back of House 208

Culinary Cues

MAY 15, 2021

As good as restaurant people are at reacting to situations – they are not typically astute at planning for things to go wrong and designing actions that will get them through difficult times. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

Modern Restaurant Management

APRIL 18, 2022

Often with more available seating comes an influx of guests. They should be organized and create schedules in advance to prevent staffing shortages on busy nights, and they also need to thoroughly train new staff members and make sure every employee is up to speed on seating charts. Considering Layout for Practicality.

Outdoor 163

Outdoor Seating Restaurant Law Customer Experience 163

Culinary Cues

OCTOBER 19, 2020

“How will I approach today’s prep, what can I defer till a later time, based on who is scheduled for a shift – how must I adjust the work that I do, and given the reservations for tonight – which items might move and which items will take a back seat to demand.” PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Restaurant Law 445

Restaurant Law Communication Café Take-out 445

Sling

SEPTEMBER 23, 2021

Guests are seated and served in total darkness. Sur un Arbre Perche (French for ‘On a Perched Tree’) in Paris, France seats guests in a swing for the duration of their stay. Have you ever wanted to enjoy a meal while seated at the base of a waterfall? Guests are seated individually in “flavor concentration booths.”

Front of House 148

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

Open for Business

FEBRUARY 29, 2024

The experts that you’ve hired to help you — specifically your designer, architect, and contractor — will help you get through everything, but you’ll need to be an active part of the process and take on responsibility as well. You need to be in sync with whatever the regulations are in your specific location.”

License 78

License Certification Kitchen Safety Food Safety 78

Open for Business

NOVEMBER 21, 2022

Designing the optimal restaurant floor plan is more complex than it may seem. Take advantage of the software’s assignment recommendations to maximize seats. The best table management systems today know when to assign a party of 2 to a two-top instead of a 4-top and when it’s okay to seat a smaller party at a larger table.

Technology 147

Technology Front of House Back of House Online Ordering 147

Modern Restaurant Management

JUNE 25, 2020

Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. During the training, encourage employees to document physically demanding job duties such as heavy lifting to help identify and plan around potential injury risks. Foster Good Hygiene.

Employee Relations 216

Employee Relations Customer Experience Communication Training 216

Future Food

OCTOBER 19, 2022

For the kids, it’s the colouring in pack or activity set, availability of hot chips, a space to play and seating options that allow them to sit comfortably at the table. Above all, the foremost thing to credit for achieving successful outcomes is design. are all influenced by the customer profiles and specific need states.

Customer Experience 78

Customer Experience Brewery Customer Service Fine Dining 78

Clover - Restaurants

MAY 21, 2024

They’ll fill bar seats that other customers may find less desirable, quietly relax or have a friendly chat with the bartender, and happily consent to upsells, as they’re often paying with a company per diem. Clover offers a suite of tools designed to help restaurants thrive. Business travelers? They’re the dreamiest.

Travel 52

Travel Tourism Social Media Website Management 52

Modern Restaurant Management

JUNE 7, 2021

Employees should frequently clean and disinfect all high-touch surfaces such as: Tables and seating areas in dining rooms and lobbies. Restaurants should take the time to review and update all disinfection procedures as well as re-train employees on proper disinfection protocols. Service counter. Drink dispenser. Drive thru headsets.

Kitchen Safety 209

Kitchen Safety Customer Service Customer Experience Dine-in 209

Culinary Cues

JANUARY 4, 2021

The broader one’s understanding of the human experience, the better design (and longer term challenge solving) we will have.”. PLAN BETTER – TRAIN HARDER. Ah – stay with me: you might be thinking that the current challenges that restaurants face are all driven by the pandemic – so, we didn’t create them. Steve Jobs. CAFÉ Talks Podcast.

Customer Service 448

Customer Service Customer Experience Hotels Small Business 448

Modern Restaurant Management

MARCH 16, 2021

Operating a 40,000-square-foot San Diego bayfront destination offering four distinct concepts with 1,100 seats is no easy task, but one thing enables the management to focus on hospitality: automation. What kind of staff training is involved? The Brigantine, Inc., The Brigantine, Inc.,

Hospitality 172

Hospitality Magazine Customer Experience Outdoor 172

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. In addition there is also a poolside bar.

2023 193

2023 Loyalty Program Mobile Ordering Customer Experience 193

Culinary Cues

AUGUST 22, 2022

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. PLAN BETTER -TRAIN HARDER.

Seating 445

Seating Front of House Back of House Cash Management 445

Modern Restaurant Management

JANUARY 8, 2024

For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments. To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. It makes everything easier.

2024 210

2024 Loyalty Program Cash Management Customer Experience 210

Culinary Cues

SEPTEMBER 4, 2020

Of course chefs always worry about food cost, training, labor cost, vendor dependability, and the next health inspection, but what brought a person to this position is a love of food and a desire to learn more and create for the plate. Creativity takes a back seat during times of crisis and uncertainty. PLAN BETTER – TRAIN HARDER.

2020 305

2020 Back of House Front of House Food Order 305

Culinary Cues

SEPTEMBER 8, 2020

Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation. The average dining room guest for breakfast is likely to spend no more than 30 minutes from the time they are seated. PLAN BETTER – TRAIN HARDER. All respect for the breakfast cook.

Back of House 518

Back of House Dine-in Restaurant Law Ordering 518

Goliath Consulting

AUGUST 1, 2023

Dining Experience Innovations In addition to the food, the ambiance and design of a restaurant play a significant role in drawing customers. Incorporating traditional Japanese design elements, such as minimalistic interiors, Zen gardens, and Tatami seating, can offer an immersive dining experience.

Innovation 78

Innovation Fine Dining Email Marketing 2021 78

Culinary Cues

JANUARY 28, 2021

We frantically looked for a pen and finally found one under my seat and I worked quickly to complete the five pages of information while holding the papers in my lap. PLAN BETTER – TRAIN HARDER. We moved on to the next line waiting to enter an unknown warehouse space (the door would open to allow one car in at a time).

Events 372

Events White Paper Back of House Café 372

The Rail

FEBRUARY 29, 2024

Design Your New Space Designing your new space is a pivotal aspect of relocating your restaurant. Collaborate with architects and designers to craft a layout that optimizes functionality , enhances ambiance, and reflects your brand's identity. Focus on ambiance through lighting, decor, and seating arrangements.

Restaurant Law 52

Restaurant Law Email Marketing Customer Experience Outdoor 52

Ken Burgin

JUNE 14, 2020

Design is the first – does your place look wonderful, or quirky, or unusual? Most times we don’t want to be rushed, but if we only have 30 minutes for lunch, the place that can seat, serve and take our payment in 25 minutes is the one we will tell all our friends about. Under-promise so you over-deliver. Wait till I tell my friends!

Marketing 88

Marketing Recycling Brewery Back of House 88

EATER

MAY 22, 2024

It’s the knowledge that the person seated across from me is also too aware of the beads of sweat gathering on my nose and forming into an unflattering sweat stache on my upper lip, belying my desire to appear cool and chill. Every time I pull it out on the train, I hope I inspire someone else to carry a fan of their own.

Outdoor 79

Outdoor Seating Dine-in Sourcing 79

Culinary Cues

DECEMBER 1, 2019

This was the place that gave the owner chills and thrills when the lease agreement was initially signed, the used kitchen equipment was brought back to life, the menu was designed and recipes tested, the staff were brought on board, and the first plates left the kitchen. PLAN BETTER – TRAIN HARDER. Don’t forget it.

Small Business 414

Small Business Customer Experience Customer Service Seasonal Menu 414

Open for Business

OCTOBER 20, 2023

Start by outlining your restaurant’s concept, from the type of cuisine to the interior design. Once you’ve nailed the perfect location, focus on the layout and interior design. Choose wisely and design smartly. Training is non-negotiable. This document is helpful for you as well as potential investors.

License 78

License Email Marketing Seasonal Menu Front of House 78

Mad Mobile

FEBRUARY 29, 2024

In the cloud-based POS space, systems are designed for every type of restaurant and bar. Each bar software system is designed to support your business, and there are plenty of them out there. The best bar POS systems are specifically designed to meet the needs of your unique setup.

POS 40

POS Bar Brewery Customer Service 40

The Restaurant Times

JUNE 3, 2022

Tania shares some key lessons on running a cafe business – right from restaurant design to menu design, customer acquisition, and the importance of practicing kindness while running a business. Designing the restaurant space. Tania’s Teahouse was designed to be a stylish yet welcoming space for socializing.

Sustainability 52

Sustainability Dietary Restrictions Franchise Franchising 52

7 Shifts

DECEMBER 17, 2020

trying to put new people in seats, a customer retention strategy seeks to spend time bringing existing customers back. With some simply-designed business cards and a hole punch, you’ll be on your way to higher customer retention. Customer retention refers to a restaurant’s ability to retain, or keep, the existing customers that it has.

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370