7 Shifts
DECEMBER 1, 2020
We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. Whether they’re checking out your Google reviews, scrolling through Instagram, or browsing your site, high-quality restaurant food photography is essential to how diners experience your business online.
Restaurant365
DECEMBER 11, 2020
The year 2020 prompted enormous changes in the restaurant industry. The events of this year made running a lean, streamlined restaurant business a necessity to survive the many shifts. As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Here are 11 tips to set yourself up for success in 2021.
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Embrace the Suck
DECEMBER 17, 2020
In 1979, a DC-10 Passenger Jet flew from New Zealand to Antarctica on a sightseeing excursion on Air New Zealand flight 901. This 8-hour flight would provide passengers an experience of a lifetime: a chance to see the bottom of the world. 257 passengers and crew members took off at 8:20 that morning for a routine round-trip sightseeing trip with great anticipation to experience a part of the world very few people had ever seen.
Modern Restaurant Management
DECEMBER 31, 2020
According to a recent study , 44 percent of Americans use food delivery services, and the entire country spends over $100 billion on food delivery in a year. Offering delivery can, without a doubt, lead to more sales for your restaurant. For restaurants who are not able to employ their own delivery drivers, third-party delivery services like Grubhub, Uber Eats and EatStreet handle the delivery.
Advertiser: Paycor
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Culinary Cues
DECEMBER 31, 2020
When approached, as it should be – your position is very challenging, at times – almost impossible. By design you are charged with defending the Constitution, protecting the American people from harm, creating and passing laws that support the Bill of Rights, keeping other branches of government in check, lifting up the economy, being a beacon of light for other countries seeking to maintain or create a democratic government, creating an environment for private business to be innovative and cutt
EATER
DECEMBER 21, 2020
David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. In 2004, Momofuku Noodle Bar, a ramen joint in NYC’s East Village, ushered in a style of restaurant that’s now recognizable everywhere: food that emphasized “what cooks really wanted to eat” with little regard for existing conventions; unabashed loudness; and a
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Goliath Consulting
DECEMBER 29, 2020
How to select bubbles like a career wine buyer. “Champagne is not just for celebrations,” goes the old statement in every beverage manager training manual, “but champagne is perfect for celebrations!” It is time to bid farewell to a tumultuous 2020 and bring in the new year with an inside look at what beverage professionals will be pouring in their flutes this New Year’s Eve.
ChowNow
DECEMBER 7, 2020
While the holiday season is typically the busiest for most restaurants, this year is quite different. Guests in most areas can’t flock to crowded dining rooms and order catering for large celebrations, but hope isn’t totally lost. Restaurant operators looking for a seasonal boost this year need to lean on holiday marketing ideas for takeout and delivery instead. .
Modern Restaurant Management
DECEMBER 30, 2020
We have watched as the pandemic has gutted the economy, altered consumer behavior, and destroyed longstanding businesses essentially overnight. While some industries have thrived, the hospitality industry has been one of the hardest hit. With continued restrictions being imposed across the country as cases surge, making it through to the other side is hardly guaranteed.
Culinary Cues
DECEMBER 4, 2020
Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic. From the perspective of the chef who reigns in charge of the restaurant where Joe works – this young line cook is an ideal employee. The chef knows that Joe will always be ready with his mise en place at service, always be focused on excellence in cooking, he will look the part of a professional and whenever the chef is short an employee he knows that Jo
Advertiser: Paycor
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
EATER
DECEMBER 18, 2020
The ads of the late 1970s and ’80s were so a part of the culture that they didn’t even feel like advertising Every year during the holidays from 1982 to 1991, McDonald’s would air a commercial that, thanks to its consistency, has become as synonymous with Christmas as candy canes and reindeer. In it, a group of children go ice skating on a pond in the woods, all taking to the ice with great enthusiasm, except for one runty kid who sucks at ice skating.
7 Shifts
DECEMBER 8, 2020
What if we told you that there was a great strategy to increase your restaurant’s sales while engaging your staff and reducing turnover? There is a way—and it’s through creating employee contests. According to a study by Quantum Workplace , highly engaged 20 percent higher sales and are 21 percent more profitable. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that tur
Goliath Consulting
DECEMBER 6, 2020
2020 has certainly been a year like no other for the industry. Through stay-at-home orders and extended shutdowns, restauranteurs had to be nimble and creative, relentlessly searching for new business avenues and strategies to keep their businesses afloat. Now that 2021 is only weeks away, we are making predictions on what the new year will bring. Here are our top 5 food and restaurant trend predictions for 2021 and beyond.
Perfect Daily Grind
DECEMBER 4, 2020
Consistency and quality are some two attributes that customers look for in every product that they order regularly – and coffee is no exception. High-quality blends don’t just provide the right flavour, they provide the same flavour again and again so customers can keep coming back. But how do you choose a coffee blend? Is it something that you can do in-house?
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Modern Restaurant Management
DECEMBER 10, 2020
As restaurants work to navigate through the seismic economic impact of the coronavirus, connecting with and engaging customers is more important than ever for driving revenue and weathering the crisis. Digital marketing is a key ingredient that can help restauranteurs connect with customers to achieve both. Digital marketing strategies can be a force multiplier for bringing back loyal restaurant customers, attracting new customers and increasing brand awareness.
Culinary Cues
DECEMBER 12, 2020
There are chefs who have mastered the craft of cooking, chefs who have built a public brand that defines a region or exemplifies a cuisine; there are others who give to their community and as a result uplift those who call that community “home”; and there are those who push cooking in new and exciting directions. On rare occasions, there are chefs who do all of the above and more.
EATER
DECEMBER 10, 2020
Gumbo Yaya in Paris’s 10th Arrondissement. Black chefs are exploring “Afropean” identity and building on American soul food’s long history in the European dining capital “In the years in Paris, I had never been homesick for anything American,” James Baldwin wrote in his 1972 book of essays, No Name in the Street. “But,” he added just a page or two later, “I had missed my brothers and my sisters … I missed Harlem Sunday mornings and fried chicken and biscuits.”.
7 Shifts
DECEMBER 4, 2020
Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads. Understanding the ins and outs of paying employees, observing labor laws, and complying with the tax code is critical to running a business.
Advertiser: ZoomInfo
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
ChowNow
DECEMBER 16, 2020
The restaurant delivery business has grown enormously in recent years, and it shows no signs of fading. Since the start of the COVID-19 pandemic, roughly half of all consumers have ordered delivery from a restaurant, and delivery sales have increased by 120 percent. Even when the pandemic ends, many other factors —such as consumer preferences for digital ordering, the increased popularity of remote work, and more people living alone—will continue to make takeout and delivery critical for restaur
Perfect Daily Grind
DECEMBER 21, 2020
In the late 2000s, lifestyle author and the CEO of Bulletproof, Dave Asprey, returned from Tibet after drinking yak butter tea at high altitudes. In the years that followed, he began to promote coffee mixed with butter, which swept the United States and became a favourite among fitness enthusiasts and those on low-carbohydrate, high-fat diets. Consequently, butter coffee became popular in Western coffee consuming markets, specifically the UK and the US.
Modern Restaurant Management
DECEMBER 21, 2020
The business lessons learned during pandemic are still evolving as restaurant executives look forward to the end of this tumultuous year. As they continue to assess their operations in light of an uncertain future, there are some noteworthy trends to follow. In reacting to COVID-19 the critical role and importance of technology saw a rapid acceleration.
Culinary Cues
DECEMBER 8, 2020
Sweat was creeping down Alex’s back. The line was just 15 minutes into the 7 o’clock push and the board was full. The pressure was on, but Alex was on his game – he was wearing an ear-to-ear smile because he knew he was in the zone. The line team was in total sync: Alex looked at his sous chef expediting on the other side of the pass – his eyes said: bring it on chef.
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
EATER
DECEMBER 21, 2020
Courtesy King Arthur. The initial quarantine of 2020 created a baking boom that shattered the flour supply chain, but King Arthur Flour came back from it even stronger In March of 2020, King Arthur Flour was cruising to the end of its winter season, when mill partners slowed production to do maintenance and the company ran its leanest inventory of the year.
7 Shifts
DECEMBER 16, 2020
The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry. We spoke with Zack Shwab, one of The Snug’s co-founders, to learn about how their tech-savvy business evolved during 2020 and where they see the future of restaurants heading.
Xtra Chef
DECEMBER 30, 2020
Dear 2020, you will not be missed. It goes without saying that 2020 has been a challenging year for humanity. It’s been especially difficult for the hospitality industry. This past year, our industry has endured hurdles that none of us could have anticipated. Yet, here we are. We’ve made it to the end of the year. Despite the challenges, the team at xtraCHEF is grateful to the restaurant community, to our customers, to our partners and to our employees for sticking together and doing
Perfect Daily Grind
DECEMBER 17, 2020
In recent years, coffee shop customers have come to demand more from their beverages. With an emerging consumer focus on health and wellness, more and more customers are looking for their drinks to do more than simply taste good; many now want the food and drink they consume to contribute to their health and wellbeing or support their lifestyle. With this in mind, many consumers have looked to traditional drinks, such as kombucha and green tea.
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Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.
Modern Restaurant Management
DECEMBER 22, 2020
2020 has been a year like no other for restaurants and the companies who support and supply them. Sadly, too many have closed permanently. But if your restaurant or industry related business has been able to stay open or expects to resume operations once we are on the other side of the pandemic, now may be the time to apply for a grant. Yes, a grant because they are for more than nonprofits.
Deliverect
DECEMBER 7, 2020
Just as everyone was making their predictions for 2020 this time last year, a certain black swan event came along and caused a bit of a stir. The pandemic accelerated the inevitable march towards more tech in every area of the restaurant – something people were predicting. Restaurants either embraced technology and survived, or didn’t. Some full-service restaurants managed to pivot and find a way to offer their multi-course meals for delivery.
EATER
DECEMBER 30, 2020
Shutterstock. How Eater editors cooked their way through quarantine While 2020 — the year of So. Much. Cooking. — might be remembered recipe-wise for sourdough, none of us could have made it through quarantine on bread alone. Among Eater editors, shelter-in-place got us into our home kitchens like never before and, naturally, we’ve depended on some recipes more than others to keep us going, rediscovering old favorites and finding new gems.
7 Shifts
DECEMBER 9, 2020
In a webinar as part of Toast’s Restaurant Recovery Series , co-sponsored by 7shifts and our trusted partners at XtraChef , we gathered restaurateurs from around the country to discuss new ways of managing staff, new service and compensation models, and how COVID-19 has impacted their business. Hosted by Henry Patterson of Rethink Restaurants , the panel featured restaurateurs: Andrea Borgen from Barcito & Bodega in LA Kevin Healy from HOUSEpitality in Virginia Tanya Li from Flour Bakery + C
Advertiser: Paycor
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
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