7 Shifts
SEPTEMBER 1, 2022
If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. What does 86 mean?
7 Shifts
OCTOBER 22, 2021
That's where proper holiday work scheduling comes into play — and with the right combination of tools, organization, and communication, restaurants and their teams will soar through the holiday season with more ease than Santa on his sleigh. For example, extra help might be needed to prepare, deliver, and serve catering.
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Modern Restaurant Management
FEBRUARY 4, 2022
Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.
7 Shifts
JULY 10, 2020
For example: Train staff on physical distancing and how to best serve food with the least amount of contact Stagger workstations so employees can keep physical distancing between themselves Use directional arrows on the floor in kitchen settings to control flow of traffic and reduce interaction and crossover between cooking and clearing areas.
7 Shifts
NOVEMBER 29, 2022
Everything was built into the menu price. I wanna point out, part of the challenge was that building everything into the menu price for an Asian restaurant was met with pushback that an ethnic restaurant needed to be a little cheaper. The restaurant initially opened with no tipping or service charge. Use tools to save stress.
Mad Mobile
MARCH 1, 2024
High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.
7 Shifts
OCTOBER 2, 2019
The servers are running back and forth with orders to relay or food to serve. Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. It also helps to learn from a seasoned professional. We reached out to Sai J.,
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