7 Shifts

JANUARY 23, 2024

Also, keep an eye out for things that could affect restaurant traffic, like sporting events, weather, or tourism-related factors. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple.

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

FOH 195

FOH Front of House Customer Service Back of House 195

Culinary Cues

JULY 16, 2022

I am aware as I grow older this is going to happen, but nevertheless, it hits hard and makes you take inventory of the person you are, what you do, how you do it, how you treat others, and the way you live your life. Dick Cattani was a monumental figure in the business of food hospitality.

Front of House 370

Front of House Back of House Education Leadership 370

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

7 Shifts

DECEMBER 8, 2020

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 turnover had no impact on their business. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

ChefMod

SEPTEMBER 22, 2021

For instance, if the news reports that your city or county has seen a major spike in cases or that a local restaurant has been noted as the source of a super spreader event, that is the time to start preparing for potential changes.

Front of House 52

Front of House Back of House Employee Relations Coupons 52

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. A bad shift can lead to unhappy customers and disgruntled staff. The pre-shift meeting ensures that doesn't happen.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Ken Burgin

FEBRUARY 13, 2024

Are there opportunities for further training, or to attend workshops and events? Information on whether the restaurant invests in professional development or allows staff to participate in industry events can be a strong draw. What is the kitchen’s work culture like? This may become more apparent during a trial shift.

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Culinary Cues

AUGUST 9, 2021

Guests will return when the effort expended to create memorable complete dining experiences is front and center. What we seem to forget sometimes is that those memorable experiences are due to a collective effort of every person involved in creating a dining event.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

DECEMBER 3, 2022

Before I can turn on the computer, Emmett has my usual breakfast in front of me: eggs over easy, bacon, home fries, and a side of salsa. A light day in terms of events, but the restaurant is capped on reservations. The hotel restaurant doesn’t serve lunch (except for special events) which gives us a chance to catch our breath.

Back of House 340

Back of House Hotels Front of House Book 340

Modern Restaurant Management

FEBRUARY 22, 2022

A recent survey of job holders – including front-of-house and back-of-house restaurant workers – showed that 55 percent were planning to switch jobs, citing “lack of recognition” as the number one reason for the change. These acts of recognition go further than you may think.

Cash Management 208

Cash Management Merchandise Front of House Coupons 208

7 Shifts

NOVEMBER 1, 2022

You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Restaurant owners and operators wear a lot of hats. We live in a world where diners are inundated with choices. There are more options for eating out than ever before.

Seating 221

Seating Email Marketing Marketing SEO 221

Modern Restaurant Management

MAY 24, 2022

Organize company events. Organize events like happy hour outings to celebrate work anniversaries, birthdays and other important milestones. .” It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. Communicate.

Front of House 208

Front of House Seminar Back of House Social Media 208

7 Shifts

SEPTEMBER 19, 2022

Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split. 7shifts data shows no large discrepancy between turnover rates in the front- and back-of-house. Back-of-House and Front-of-House are an even split. Table of Contents. What about managers?

Front of House 195

Front of House Back of House Cash Management Customer Experience 195

Modern Restaurant Management

AUGUST 29, 2022

This event is sensed digitally and a text-based corrective action—such as shut refrigerator door #5—is delivered with a digital alert. Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations.

Operations 189

Operations Food Safety Kitchen Safety Front of House 189

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. 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. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

SEPTEMBER 1, 2023

For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day.

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

Technology 223

Technology Front of House Back of House Dietary Restrictions 223

Modern Restaurant Management

NOVEMBER 7, 2023

Invest in an Online Presence Social media platforms provide an unparalleled opportunity to get in front of the right audience at the right time. It allows businesses to engage with current customers and help build organic brand ambassadors while also serving up content in front of new customers. In many cases, trends are a good thing.

Marketing 203

Marketing Social Media SEO Front of House 203

Modern Restaurant Management

DECEMBER 8, 2023

From a front-of-house perspective, the restaurant industry is an early adopter of A.I. While front-of-house A.I. in back-of-house restaurant operations as well. How is A.I. being utilized currently in the restaurant industry? Many restaurants have announced initiatives to use A.I. in the restaurant industry.

Front of House 117

Front of House Back of House Employee Relations Supplies 117

Bottleneck Management

SEPTEMBER 2, 2021

Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager. During that time, Miggy increased event sales and assisted as acting General Manager while the former General Manager was out.

Front of House 148

Front of House Website Management Coaching 2016 148

EATER

SEPTEMBER 13, 2023

Before the fire, Lahaina’s world-famous Front Street was little more than a patchwork of wooden shacks held together by layers of paint, cooking grease, crusty sea salt, banana sap, and gossip. Over the years it housed a saloon, stage, and movie theater. Over the years it housed a saloon, stage, and movie theater.

Front of House 135

Front of House Back of House Food Truck Dine-in 135

Clover - Restaurants

MAY 7, 2024

Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Work closely with the management team to brainstorm new ideas, promotions, and special events. Provide guidance, training, and support to foster a positive and productive work environment.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. Maybe it’s me but I have seen a growing number of restaurants (certainly not the majority at this point) who are simply not trying that hard anymore.

Front of House 331

Front of House Coaching Uniforms Back of House 331

7 Shifts

JANUARY 23, 2024

Also, keep an eye out for things that could affect restaurant traffic, like sporting events, weather, or tourism-related factors. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple.

Restaurant Law 195

Restaurant Law Employee Relations Tip Distribution Communication 195

Modern Restaurant Management

DECEMBER 1, 2021

Look at what big local events are coming down the pipeline. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. In between major changes it may help to implement some front-of-house upgrades using minimal capital and labor. Knowing the Right Time.

Front of House 202

Front of House Back of House Customer Experience Equipment 202

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. These are not the only rules, nor are they necessarily a perfect fit for every operation, yet again, maybe they are.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

Culinary Cues

FEBRUARY 22, 2021

There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations. I know what you are thinking – WHAT!!!! At least the real bad news is out of the way.

2022 378

2022 Food Truck Merchandise Point of Sale 378

7 Shifts

FEBRUARY 28, 2020

Then I moved to the front of the house, went to bartending school, trained as a server, and bussed for a couple of weeks. Then I moved to the front of the house, went to bartending school, trained as a server, and bussed for a couple of weeks. Hyperion Public started as the dream of two dads—John Speaks and Paddy Aubrey.

Restaurant Law 259

Restaurant Law Sports Events Front of House 259

Modern Restaurant Management

OCTOBER 25, 2021

Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Effectively educating those (bartenders, wait staff, back of the house, etc.) Don’t overlook what your chef is already capable of creating. Choose a Versatile Plant-Based Protein.

Dietary Restrictions 218

Dietary Restrictions Food Front of House Back of House 218

Culinary Cues

NOVEMBER 17, 2020

The front of the house is typically separated into those who interface with guests directly and walk them through the ordering process to those who set the stage and support the work of the primary server. It is this dichotomy of experiences that draws people into a career behind the range and keeps them there for decades.

Seasonal Menu 520

Seasonal Menu Back of House Customer Service Front of House 520

Culinary Cues

MAY 21, 2023

I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

Technology 339

Technology Social Media Back of House Front of House 339

7 Shifts

DECEMBER 18, 2019

Hootsuite’s top three benefits of implementing a UGC strategy include: Promoting authenticity; Building trust; and Driving purchasing decisions Put UGC to work for your restaurant by inviting diners to post a photo of their lunch on social media (tagging your business, of course) for a chance to win a meal on the house. is a common one.)

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Modern Restaurant Management

JUNE 3, 2021

Kitchen and front-of-house employees are simply harder to find. The event took place in parking lots, outdoor patios and required applicants and hiring managers to wear masks and stay six feet apart. Staffing presents a huge challenge for restaurants trying to go back to full employment following the pandemic.

Ordering 179

Ordering Front of House Hiring Recruiting 179

7 Shifts

JULY 16, 2020

Divide your tasks by time and frequency Before you divvy up your tasks among your staff, you need to have a list of all the tasks that need to be completed regularly, including: Tasks done multiple times each day , such as server side work and cleaning surfaces in the front and back of the house.

Communication 284

Communication Management Management Front of House 284

Modern Restaurant Management

DECEMBER 2, 2022

For servers and front of house staff you should create categories such as turnover rates, customer satisfaction, number of tables served, and positive reviews. Managing the performance of your staff isn’t an annual event. As a manager, hiring an employee doesn’t mean your job is over. Setting Goals.

Management 189

Management Management Point of Sale Front of House 189

Ken Burgin

JULY 26, 2022

If you’re photographing an event space, grab photos of the room before events and at the beginning when the tables look presentable. Kitchen – Back of House. Front of House. The bar is set high for hospitality images of food, venues, atmosphere and happy customers – phones can take excellent photos.

Front of House 78

Front of House Back of House Customer Service Beverage 78