Culinary Cues

SEPTEMBER 14, 2019

There are chefs and there are chefs. Some hold the title while others have earned the title. So what is the difference? I have always been blessed to count a significant number of true chefs as friends. These are people who everyday exemplify what it means to be great at what they do. Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by

Front of House 292

Front of House Communication Leadership Back of House 292

7 Shifts

SEPTEMBER 3, 2019

No one will deny it; working in a restaurant is tough. There are the long hours on your feet, the unexpected rush of diners, the last-minute callouts, and the customers you just can't seem to please. A lot of the tough situations that arise during a restaurant shift are difficult to control, and they can make for some pretty grumpy employees. But there are aspects of the job that you, as a manager, can control to strengthen a weak restaurant culture and keep employees happy.

Sports 284

Sports Training Fine Dining 2017 284

Sling

SEPTEMBER 23, 2019

In many industries, the night shift is a necessary part of the regular workday. Businesses operate through the night to produce as much volume as possible and meet the demands of the market. But employees tasked with working these irregular shifts for prolonged periods of time can suffer from a variety of health issues. What are these issues? And what can be done to prevent them from happening?

Mobile Ordering 141

Mobile Ordering Tip Distribution Website Management Communication 141

Cheetah

SEPTEMBER 8, 2019

Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers. But getting new clients and retaining them are two very different things. There are many upsides to having brand-loyal customers. They provide a steady business, act as ambassadors who bring in new people by spreading brand awareness and they help create a family-like atmosphere in your restaurant.

Compost 114

Compost Loyalty Program Back of House Customer Service 114

Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring

Perfect Daily Grind

SEPTEMBER 4, 2019

Baristas are an essential part of the success or failure of your coffee shop, and their wages likely make up a large part of your business costs. But how do you determine what’s a fair rate of pay for a barista? Whether you’re setting up a new café, thinking of hiring more staff members for an established coffee shop, or simply want to be sure you’re paying the right amount, there are some important factors to consider.

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Café Training Customer Experience Hiring 97

Culinary Cues

SEPTEMBER 26, 2019

The best things in life are never easy, and with your career, if you truly want to reach for that rewarding chef position or chef/owner opportunity then it is essential that you set your goals, chart a course of action, stay true to the end game, and know that it will take time and considerable effort to get there. There really are no shortcuts if you want to do it right.

Point of Sale 224

Point of Sale Reference Communication Definition 224

7 Shifts

SEPTEMBER 9, 2019

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. 7shifts is not responsible for the content of any site owned by a third party that may be linked to this article and no warranty is made by 7shifts concer

Restaurant Law 283

Restaurant Law Cash Management Article Uniforms 283

Sling

SEPTEMBER 27, 2019

Performance reviews can be difficult for everyone, manager and employee alike. But you can avoid that stress by structuring your performance reviews to inspire greatness instead of dread. One of the best ways to do that is to use performance appraisal phrases. These simple yet descriptive sentences help your employees understand what they’re doing well and what they still need to work on.

Employee Relations 123

Employee Relations Customer Service Communication Customer Experience 123

Cheetah

SEPTEMBER 8, 2019

Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers. But getting new clients and retaining them are two very different things. There are many upsides to having brand-loyal customers. They provide a steady business, act as ambassadors who bring in new people by spreading brand awareness and they help create a family-like atmosphere in your restaurant.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring

Perfect Daily Grind

SEPTEMBER 13, 2019

Specialty coffee may be at the heart of your café, but a good coffee shop also has a food menu that encourages customers to stay longer and spend more. A well-designed menu can help build your reputation and boost your bottom line. But food items can be expensive and expire quickly. To avoid waste of both ingredients and profits, take a look at these practical tips to design a coffee shop food menu.

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Waste Menu Café Food 97

Sante

SEPTEMBER 9, 2019

Event date: October 26, 2019 (All day). Washington, DC – Old Ebbitt Grill is pleased to announce a new date and venue for its 25th annual Oyster Riot. As this milestone year for the well-celebrated event coincides with renovations to the restaurant's interior atrium, the Riot will be held outdoors under an expansive tent at The Bullpen at Nationals Park on Saturday, October 26, 2019.

2001 101

2001 2019 Outdoor Education 101

Culinary Cues

SEPTEMBER 5, 2019

I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. Over the past few decades I have also been able to observe cooks and chefs from all walks of life, from every type of restaurant, and from every level of passion for the craft.

Uniforms 178

Uniforms Presentation Food Order Fine Dining 178

7 Shifts

SEPTEMBER 25, 2019

Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Simply put, if things aren’t running well in the kitchen, restaurant staff and diners alike often suffer.

Back of House 276

Back of House Management Management BOH 276

Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

Food

Sling

SEPTEMBER 30, 2019

As an owner or manager , you should always be looking for ways to improve the way you work. But that’s only half the equation for a successful business. You also need to focus on areas of improvement for employees. Granted, every business is different, and what works for one team (or employee) might not work for another. But there are some universal skills that everyone — and we mean everyone — can stand to improve.

Leadership 121

Leadership Communication Customer Service Management 121

Cheetah

SEPTEMBER 9, 2019

So you made it through part 1 of the guide , where we learned about buying a food truck, and choosing the best spots, and through part 2 where we dealt with limited storage and suppliers, and coming up with delicious menu offerings. All that’s left now is the final tweaks to ensuring a steady flow of customers. In this third and final part of the guide we’ll walk you through the final steps of creating a memorable concept, getting people talking about your brand and other ways to make your mo

Food Truck 108

Food Truck Mobile Ordering Food Social Media 108

Bar and Restaurant Coach

SEPTEMBER 13, 2019

Is there anything better than binge-watching reality TV? Reality TV has been great for bar consultancy firms like Barmetrix by introducing our services to the world. If nothing else, these popular shows have made people aware that running a successful bar operation is damn HARD. But the exposure hasn’t come without a cost. It’s also created a slew of unrealistic stereotypes around what bar and restaurant consultants actually do for their clients.

Bar 77

Bar Audits Coaching Inventory 77

Sante

SEPTEMBER 9, 2019

MCLEAN, Va. and Santo Domingo – September 5th, 2019 – Hilton (NYSE: HLT) announced the appointment of María Del Carmen Bonarelli as executive chef of Embassy Suites by Hilton Santo Domingo’s Agatha Restaurant. MCLEAN, Va. and Santo Domingo – September 5th, 2019 – Hilton (NYSE: HLT) announced the appointment of María Del Carmen Bonarelli as executive chef of Embassy Suites by Hilton Santo Domingo’s Agatha Restaurant.

Hotels 100

Hotels Mobile Ordering Outdoor Entertainment 100

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

Loyalty Program

Typsy

SEPTEMBER 26, 2019

In the hospitality industry, your career has a multitude of potential paths and it's not like any other industry because your success is directly linked to the work you put into every day. The hospitality industry is massive and covers a range of various sectors under the umbrella of hospitality. Put it this way, if you were to start your career in hospitality, you would have two choices: hotels or restaurants.

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Hotels Hospitality Management Management 113

7 Shifts

SEPTEMBER 10, 2019

Clean Juice is the first and only USDA-certified organic Juice Bar franchise in the United States, serving a deliciously fresh menu of cold-pressed juices to protein smoothies, to avocado toast, and more. They’re also one of the fastest-growing franchises, having opened their original home location only four years prior, and having grown to nearly 80 locations so far in 2019 (with over 50 currently in development).

Franchise 272

Franchise Franchising Seasonal Menu Coaching 272

Chef's Resources

SEPTEMBER 7, 2019

LINE COOK III – BLACKFISH WILD SALMON GRILL – $18.22 Check back next week September 24th as this position should be posted again on the Tulalip employment page if no one is hired this week. Tulalip Resort Casino – Marysville, WA $18.22 per hour Looking for line cook jobs Marysville, WA? Blackfish restaurant in the […]. The post Line Cook Jobs Marysville Washington appeared first on Chefs Resources.

Hiring 110

Hiring 110

Cheetah

SEPTEMBER 7, 2019

Food Truck Golden Rule: Get Practical So You’ve figured out the cost of your truck, designed a delicious menu and set camp in the perfect location. If you followed the tips and advice of Part 1 of The Beginner’s Guide to Opening a Food Truck Business , then you are on the path to success, and soon you will be serving hundreds of people every day. As you probably already know, serving through rush-hour is no easy task, and mobile restaurants, especially, run the risk of running dry mid-service.

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Food Truck Mobile Ordering Food Food Order 96

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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.

2024

Future Food

SEPTEMBER 10, 2019

Ichi Ni Nanna Image via Broadsheet. Is there too much food? Do we have too many F&B outlets in our communities, our shopping centres, our lives? Let’s put the answer right up front: No. Food may be on every street corner, but that does not mean it is successful. The essence of the Hospitality industry is that it is not about the volume of food around, but the quality and consistency to drive sales and bring customers back time and time again.

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Food Point of Sale Hospitality Entertainment 68

Sante

SEPTEMBER 9, 2019

full circle.jpg. Author(s): Roger Morris. Teaser: Annual beverage conference features informative seminars and networking over great wines. It began with finding hidden gems and ended in trying to discern what we know and don’t know about spontaneous fermentations. Last week, Full Circle Wine Solutions, the California-based public relations and marketing firm operated by Evan Goldstein and Limeng Stroh, held its 5th Annual Beverage Conference at the Drake Hotel in Chicago.

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Seminar Vineyard Beverage Uniforms 100

KaTom

SEPTEMBER 12, 2019

Big Dreams in Little Guatemala. Home to fewer than 17,000 residents and nestled in the foothills of western North Carolina, Morganton may seem like an unexpected place to find a thriving Guatemalan community, but Guatemalan immigrants make up much of the town’s 19.2 percent Hispanic population. Morganton residents Christian and Erica Ramazzini noticed that, despite their close proximity, members of the Guatemalan and American communities do not always know how – or where – to find common g

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Small Business 2009 2018 Entertainment 109

Next Restaurants

SEPTEMBER 24, 2019

In order to stay competitive in an ever-increasing tighter market, restaurants need to ensure they stay relevant, engaging and consistently interesting to their guests. Put simply, restaurants need to future-proof their marketing strategy to guarantee lasting success. In this article, we’ll show you six great ways to keep your restaurant competitive, dynamic and engaging long into the future.

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Email Marketing Social Media Technology Customer Experience 67

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Your Guide to Restaurant Marketing Success Start maximizing ROI and doing more with less with Olo’s ultimate guide to restaurant marketing. In this guide: Strategies to level up in 4 key areas: data, audiences, content distribution, and loyalty Interactive checklists to help you track your progress throughout the year Tips for leveraging guest data across your entire business What you’ll learn: Level 1 | Beginner: Learn how to collect guest data, build a healthy subscriber list, launch personali

Loyalty Program