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. So, regardless of your natural disposition or prior experience, work to build your leadership skills so you can set the tone in the work environment.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

JANUARY 29, 2024

We speak of a time of unconditional commitment to the craft and the job – sacrificing all else for the plate of food in the pass. is a place where teamwork thrives, and individuality is simply an opportunity for different players to step into a leadership role when the time is right. Respect the tradition and wear it with pride.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

MAY 26, 2020

Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy the economy in the process then we are left with a problem that can be devastating for decades to follow. How can we really stay on top of this challenge?

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. Your safe food storage and handling knowledge is essential to a successful working kitchen.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Modern Restaurant Management

MAY 2, 2022

Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste. safety, quality, inventory, predictive ordering, etc.)

Food Safety 219

Food Safety Food Supply Waste Sustainability 219

7 Shifts

AUGUST 27, 2020

Watch: 7shifts CEO Jordan Boesch at Toast Food for Thought as he discusses hiring and employee engagement. Keep it positive and make your staff feel supported by including a section of what they can expect from leadership. And let’s be honest, when was the last time you read your own restaurant employee handbook?

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Ken Burgin

JUNE 6, 2023

Wine and Food Pairing Training : AI can create materials and quizzes on wine and food pairing, helping staff make better recommendations to customers. Health and Safety Compliance: Develop interactive health, safety, and cleanliness standards modules.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Cues

JANUARY 15, 2022

Every person has needs that go beyond food, shelter, and clothing. We (the food industry) need to point to a well-known quote from Anthony Bourdain: “When someone cooks for you – they are saying something. Leadership is unlocking people’s potential to become better.”. How might we turn the tide? Bill Bradley.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

7 Shifts

MARCH 23, 2022

The food and hospitality hasn't changed all that much since '65. By the time new guidance went from leadership to management to back of house staff, clarity guaranteed—especially important when topics included health and safety guidance. The restaurant industry has. You can't charge 35 cents for a Coney dog anymore.

Front of House 369

Front of House Back of House Communication Employee Relations 369

7 Shifts

JULY 24, 2020

Topics: Leadership; time management; reducing overheads and staff turnaround. ?? You’ll learn her secrets on leadership and boosting team morale, which in turn will lead to smoother shifts and happier staff. Topics: Team building; leadership; hospitality. ?? 90% of restaurants fail, and it’s not because of poor food.

Book 370

Book Management Management Restaurant Law 370

Ken Burgin

MARCH 27, 2022

We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. Details of her excellent course are outlined here.

Design 113

Design Menu Management Management 113

Modern Restaurant Management

JUNE 16, 2020

For example, the L&L Colorado Springs, Colorado location used a small wagon attached to a remote-controlled car to bring food from the store to the parking lot during curbside delivery, top photo. Safety : L&L emphasized the importance of following health regulations. " For Yee, the future is customer driven. "Until

Franchise 147

Franchise Franchising Leadership Food Safety 147

Modern Restaurant Management

DECEMBER 7, 2021

The third is changes to physical space, in which restaurant operators will need to quickly adapt to new health and safety needs. Recruiters will need to include problem solving, innate leadership capabilities, and even sales competency and tech savviness into their search criteria.

2022 197

2022 Operations Recruiting Hiring 197

Hot Schedules

SEPTEMBER 3, 2021

Even if managers are getting the counts right, they may not be ordering accurately — and the consequences are severe in food-handling industries. Each year, US restaurants waste 22–33 billion pounds of food, representing losses of 4-10 percent of all purchased food across the industry. How to Stay Afloat. Browser Columns.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

JUNE 15, 2020

For food contact surfaces, you can instruct employees to use a disinfectant cleaner for added assurance, but they must rinse the surface afterwards and then apply a no-rinse sanitizer. Training topics should include infection prevention, food safety and personal hygiene. Teaching Core Values and Processes.

FOH 180

FOH BOH Food Safety Front of House 180

Modern Restaurant Management

JULY 30, 2020

By prioritizing employee safety during a time of crisis, leaders set a strong example for their management teams and clearly demonstrate how the organization values its people. And to say that larger food service organizations with locations that cross state borders will have their work cut out for them is an understatement.

Guest Recovery 189

Guest Recovery Food Safety Fine Dining Management 189

Modern Restaurant Management

NOVEMBER 29, 2022

If your employees aren’t properly trained, they could make mistakes that could jeopardize food safety and quality, client satisfaction, and even your restaurant’s reputation. That means providing exceptional customer service, clean facilities, safe food, and accurate orders. Shift that mindset. Implement software.

Ordering 225

Ordering Employee Relations Online Ordering Customer Service 225

Modern Restaurant Management

JUNE 9, 2021

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. This was painfully evident when a couple of my coworkers and myself went to eat at a fast casual chain and waited over a half hour for food.

Kitchen Safety 169

Kitchen Safety Food Supply Fast Casual Food Safety 169

Modern Restaurant Management

MARCH 12, 2021

MOD Pizza, a fast-growing QSR brand with nearly 500 locations and 10,000 MOD Squad members, is built on a bottom-up leadership approach. From ordering food to reserving a table, they want to do things digitally. Every year, 22 to 33 billion pounds of food goes to waste in restaurants. Greater Agility to Survive Through a Crisis.

Mobile Ordering 198

Mobile Ordering Front of House Communication Online Ordering 198

Modern Restaurant Management

OCTOBER 14, 2021

This isn’t lost on the National Restaurant Association, which sent a letter to Congress this summer to highlight the results of a recent consumer confidence survey and to urge leadership to replenish the Restaurant Revitalization Fund. People wanted to eat foods that they grew up enjoying. Looking for other examples?

Information 180

Information Consumer Goods Customer Experience Kitchen Safety 180

Culinary Cues

MARCH 23, 2020

If we push aside much of the chatter and get down to the necessities in life that are food, shelter, clothing, health, family, communication and trust that rise to the top of the priority list. Drop off dry goods to your local food pantry if you have more than you need. Food is an immediate need in times of crisis.

Communication 291

Communication Healthcare Food Food Safety 291

Modern Restaurant Management

JULY 30, 2020

By prioritizing employee safety during a time of crisis, leaders set a strong example for their management teams and clearly demonstrate how the organization values its people. And to say that larger food service organizations with locations that cross state borders will have their work cut out for them is an understatement.

Guest Recovery 162

Guest Recovery Food Safety Fine Dining Management 162

7 Shifts

SEPTEMBER 20, 2021

For example, a Sanitization checklist may include: Sanitize food prep surfaces ?. Think about it: no more stacks and folders full of invoices, no clipboards and checkmarks, no guessing when it comes to food costs. Many services also allow you to add your recipes in and calculate actual food costs. Doors and light switches ?.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

MARCH 10, 2020

The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety. Eat healthier.” Cash is dirty.

Kitchen Safety 207

Kitchen Safety Food Safety Cash Management Food Supply 207

Crunchtime

FEBRUARY 7, 2024

From how to set up the store before opening to how certain foods should be prepared to certain areas should be sanitized, having a standard way of doing things makes work more efficient and gives you confidence that employees will do work the right way even when you’re not there.

Operations 78

Operations Audits Cash Management Food Safety 78

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: Future Food. Health and safety are paramount in mining and resources sector but as with society in general, personnel ‘wellness’ has not always been at the forefront of consideration. Source: Future Food.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Modern Restaurant Management

MARCH 16, 2020

“We know the coming weeks will be challenging ones for many small business owners, and we want to help restaurants focus on food, not finances.” will present a free webinar in conjunction with The Food and Beverage Shows titled, "Restaurant Preparation to Minimize COVID-19 Disease Risk and What You Need to Do Now."

Food Safety 234

Food Safety Kitchen Safety Small Business Employee Relations 234

Modern Restaurant Management

JULY 28, 2020

This need to rapidly adjust how we deliver services has accelerated the pace of digital transformation across industries, including food service. Now, your online ordering app or website is the modern equivalent of a server taking the order, delivering the food and processing the payment. Monitoring Should be a Priority.

Customer Experience 222

Customer Experience Online Ordering Mobile Ordering Customer Service 222

Modern Restaurant Management

MARCH 13, 2020

Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.

Front of House 200

Front of House Back of House Restaurant Law Food Safety 200

Society Insurance

NOVEMBER 15, 2022

Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces. Updating food labels. Some of the main benefits of a thorough and consistent closing checklist include: Enhanced Restaurant Safety. Finally, don’t forget about the safety of your employees. Properly securing all cash in a drop safe.

Front of House 97

Front of House Food Safety Cash Management Back of House 97

The Restaurant Times

FEBRUARY 18, 2022

Hiring the right night chef is important as it can make or break your food business during rush hours. The main responsibility of the night chef is to prepare food during the night shift and manage the rush hours. They must have a fast-paced approach to food orders. . Maintain kitchen logs for food safety program compliance.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

EATER

AUGUST 24, 2022

Amy’s Kitchen, a privately held company run by the Berliner family, has been making vegetarian and organic frozen and prepared foods since 1987, and since then, it has projected an ethos of environmental consciousness and general wholesomeness. “And that’s something I needed at the time.”.

Kitchen Safety 145

Kitchen Safety Employee Relations Food Safety 2022 145

Modern Restaurant Management

JUNE 26, 2023

Successful restaurants already do this—helping friends, families, and couples strengthen their bonds while enjoying great food. Keep diners happy and safe: Through IoT technology, understaffed restaurants can automate routine tasks, such as temperature checks and the sharing of HACCP practices, which are vital to ensuring food safety.

Equipment 110

Equipment Kitchen Safety Customer Service Food Safety 110

EATER

APRIL 8, 2021

At the weekly staff meeting, they came up with an ad hoc plan: One group of staff members developed their first COVID safety protocols, ordering hand sanitizer, scheduling hand-washing breaks, and putting lines of blue painter’s tape across the floor of the restaurant to show people how to stay six feet apart. Several U.S.

Training 115

Training Café Kitchen Safety Back of House 115

Black Box Intelligence

AUGUST 5, 2021

million in April, and the accommodations and food services sector accounted for the largest increases. Safety concerns. Restaurant labor costs are on the rise, adding additional stress to the bottom line, on top of supply chain issues and rising food costs. BLS reported that job openings reached a record high of 9.3

Recruiting 98

Recruiting 2021 Management Management 98

7 Shifts

JULY 27, 2023

Meaning, we're willing to try new dishes and new ideas in the food. On Lula Cafe's website, they list their mission and values , which include creating joyful moments for the community, and promoting care, respect, integrity, safety, and transparency. It's different for every restaurant, every leadership team, every business.

Communication 195

Communication Front of House Education Back of House 195