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.
Culinary Cues
DECEMBER 11, 2023
Ah, but the food and conversation were consistently good, plentiful, and in-expensive. Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc. Why do people line up for your food every day?”
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7 Shifts
JANUARY 31, 2024
Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. One other way you may need to manage inventory is with menu planning. And Toast found that turnover averaged around 80% over the past decade.
Culinary Cues
DECEMBER 28, 2021
Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace. As service begins to reach its peak, you set aside your prep work and jump into the expeditor position calling out orders and finishing plate garnishes. This is magical.
Modern Restaurant Management
JANUARY 17, 2024
With not much time on their hands, the younger generations of adults don’t have much time to cook – with other sources of supplemental income keeping them busy 24/7. Create an app to make it easy for Gen Z to place a mobile order, review their regular meals and stay up to date on seasonal specials and rewards.
Culinary Cues
DECEMBER 20, 2021
Restaurants, for decades, have depended on the intermediary wholesaler to identify, source, communicate, train, deliver, and support their needs. The menu cannot be driven by the chef’s desires, or the operator’s determined concept without a strong partnership with wholesalers. It all seemed to make sense – a service was provided.
SpotOn
MARCH 18, 2024
There's also the quick-service restaurant model, where guests order and pay for simple dishes created right away, similar to the modern bistro. On the other side of the dining spectrum, there are restaurants with menus that offer an entire meal at a set price, also known as the prix fixe menu.
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