7 Shifts

MARCH 25, 2022

They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. Table of Contents. QSR Sales are trending upwards.

Fast Casual 370

Fast Casual Casual Front of House Point of Sale 370

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. Try 7shifts for free.

Operations 367

Operations Management Management Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. Try 7shifts for free.

Operations 353

Operations Management Management Mobile Ordering 353

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties.

Management 398

Management Management Kitchen Safety Front of House 398

Modern Restaurant Management

FEBRUARY 8, 2024

A clean restaurant improves the overall dining experience and more importantly, prevents people from getting sick while eating your food. Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. Ensure they are Experts Not all cleaners are created equal.

Specials 193

Specials Operations Hiring Front of House 193

Modern Restaurant Management

JUNE 15, 2020

Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. Ask customers to hand sanitize prior to entering the dining room. In reality, a new post-COVID-19 industry normal exists.

Hiring 169

Hiring Guest Recovery Back of House Food Safety 169

7 Shifts

JULY 12, 2023

I have to do one or the other and it doesn't make sense to hire someone at Poppy + Rose when I can do this. She met her now husband and business partner, chef Michael Reed when he worked at Poppy + Rose in downtown LA. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. It served a purpose.

Front of House 370

Front of House Back of House Take-out Book 370

Culinary Cues

DECEMBER 5, 2023

There are films that become representative of a generation and sometimes of a life lesson – occasionally both. We remember a line or two that is always there to remind us, to give us pause, or inspire us to reconnect with something or someone. You are enthusiastic, quick to learn, a little cocky, a bit overconfident, and extremely impatient.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. Empowering Employees with the Right Tools and Training.

Front of House 229

Front of House Loyalty Program Back of House Training 229

7 Shifts

AUGUST 5, 2020

Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options. Keep reading to get answers to questions like: How do you manage staff to boost off-site dining revenue? Are there any tips for food delivery and takeout inventory management?

Delivery 341

Delivery Food Email Marketing Front of House 341

7 Shifts

FEBRUARY 7, 2024

Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

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 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.

Seating 442

Seating Front of House Back of House Cash Management 442

7 Shifts

DECEMBER 16, 2021

Notable increases in shifts schedules for Back of House Manager (125%) , Dish/Prep (117%), Cook (111%) and notably, Driver (85%) are indicative of the shift towards off-premise dining brought upon by the pandemic. We've seen a 77% increase in patio roles , likely due to the extension of patio season and prevalence of outdoor dining.

Front of House 195

Front of House Back of House 2019 Employee Relations 195

Culinary Cues

MARCH 21, 2022

In the dining room, the same attention to organization must be prevalent. From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync.

Front of House 353

Front of House Back of House Point of Sale Uniforms 353

7 Shifts

SEPTEMBER 16, 2021

Switching from a fast-casual concept to fine dining can allow for a nice change of pace. If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Table of Contents. New Concept or Replicate?

Management 370

Management Management Document Hiring 370

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

MAY 31, 2021

All tasks in a restaurant are interconnected. For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Table of Contents.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. Find the full guide to restaurant tip outs here. Servers, sometimes other FOH staff. Incentivizes servers. Even tip splitting. All eligible staff.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre. I wonder why this is the case.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Lavu

SEPTEMBER 29, 2023

million, while the number of hires was 1.3 million, while the number of hires was 1.3 This means that there were 600,000 more job openings than hires in the food services and drinking places industry in July 2023. This statistic is based on a survey of restaurant operators conducted in January 2023.

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Culinary Cues

SEPTEMBER 1, 2023

How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. For the past six months I have been committed to an exercise regimen thanks to my Apple Watch.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

2023 184

2023 Front of House Back of House 2022 184

7 Shifts

MARCH 31, 2023

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. Because I don't wanna hire the wrong people. And what I've found is that once I have hired those people, I started to see the hourly team changed.”

Hiring 195

Hiring Front of House Back of House Document 195

Modern Restaurant Management

SEPTEMBER 14, 2022

We hope you enjoy your dining experience with us. However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. What are AI and ML?

Front of House 207

Front of House Mobile Ordering Loyalty Program Back of House 207

The Eat Restaurant

OCTOBER 31, 2019

So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles. An effective way to do this is to use a restaurant training manual.

Training 78

Training Front of House Reference Hiring 78

7 Shifts

AUGUST 7, 2020

While most people would say it’s choosing a concept or picking the perfect location, we argue that it’s hiring the right people. Who you hire to execute your vision can make or break your business. But how can you know if a new hire will be engaged in their role before you hire them?

2020 312

2020 Kitchen Safety FOH BOH 312

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

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties.

Management 195

Management Management Kitchen Safety Front of House 195

Open for Business

NOVEMBER 21, 2022

Streamline the front of house. Run a smooth back of house. Streamline the front of house. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant.

Technology 147

Technology Front of House Back of House Online Ordering 147

Restaurant365

SEPTEMBER 7, 2021

The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out. For many, the current labor shortage centers around both restaurant hiring and employee retention difficulties. The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers.

Hiring 78

Hiring Front of House Recruiting Back of House 78

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 Back of House Front of House Dine-in 195

Modern Restaurant Management

JULY 15, 2021

To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. To help increase these profit margins, restaurant owners sometimes focus more on changes they can make to front-of-house, such as increasing their prices or boosting liquor sales.

Front of House 178

Front of House Back of House Seasonal Menu Food Order 178

7 Shifts

APRIL 21, 2023

What comes to mind when you think of success in the restaurant industry? A colorful TV personality or a renowned cookbook author? Not every restaurant worker wants to be a celebrity chef. Maybe you started your role as a part-time gig and want to explore what the industry has to offer. Maybe you realized hospitality is your passion.

Leadership 195

Leadership Training Front of House Customer Experience 195

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 388

Menu Seasonal Menu Front of House Café 388

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

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 112

Training Café Kitchen Safety Back of House 112

7 Shifts

FEBRUARY 26, 2021

Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? If you weren’t thinking that much about online ordering before, you definitely are now.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341