7 Shifts

DECEMBER 27, 2019

Hasty hiring is at the root of the problem. When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. Money Turnover costs the hospitality industry an average of $5,864 per employee. The average restaurant employee, however, change jobs every 56 days !

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Modern Restaurant Management

SEPTEMBER 14, 2022

For now, restaurants are using AI (Artificial Intelligence) and ML (Machine Learning) to streamline operations and improve customer service in a much less tech-savvy environment. Recent technology advancements, mobile devices, and the pandemic all shifted the way restaurants need to operate. What are AI and ML?

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

7 Shifts

SEPTEMBER 19, 2022

They offer work-life balance, flexible schedules, useful benefits, and operate on strong core values. Back-of-House and Front-of-House. High turnover has long been a core tenet of the hospitality industry. Back-of-House and Front-of-House are an even split. Table of Contents.

Front of House 195

Front of House Back of House Cash Management Customer Experience 195

7 Shifts

MARCH 31, 2023

Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. We invited 4 restaurant operators to discuss how they put their team first. Because I don't wanna hire the wrong people. “Take better care of your staff.”

Hiring 195

Hiring Front of House Back of House Document 195

Ken Burgin

FEBRUARY 13, 2024

If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up! What is the kitchen’s work culture like?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Modern Restaurant Management

MAY 20, 2021

The closure and restriction of dine-in operations has had a devastating impact on the industry. Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. Roles shifted too.

Technology 189

Technology Front of House Back of House Healthcare 189

Open for Business

NOVEMBER 21, 2022

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

Technology 147

Technology Front of House Back of House Online Ordering 147

7 Shifts

JANUARY 31, 2024

You're responsible for tactical duties like training new hires, conducting performance reviews, disciplining rule breakers and poor performers, and handling compensation changes—in addition to more interpersonal tasks like mentorship and ensuring professional growth. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Lavu

SEPTEMBER 29, 2023

This statistic is based on a survey of restaurant operators conducted in January 2023. The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. million, while the number of hires was 1.3 million, while the number of hires was 1.3

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

Restaurant365

MAY 7, 2021

It’s all restaurant owners and operators are talking about: the current staffing challenges in the restaurant industry. And while this is good news, most restaurant operators are having trouble staffing their restaurants to meet the rising demand for on-site dining. Staffing challenges existed pre-pandemic. million jobs. .”

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

Modern Restaurant Management

JANUARY 11, 2024

Management takes on multiple jobs throughout the restaurant including hiring, marketing, maintaining the budget, operations and keeping customers and staff happy. percent according to Toast , a leading publication reporting on the hospitality industry. Showing appreciation to your staff always helps boost morale.

Management 166

Management Management Back of House Customer Service 166

7 Shifts

APRIL 21, 2023

Maybe you realized hospitality is your passion. That initiative and determination advanced him to National VP of Operations, where he oversaw half of Taco Bell's US stores. After a stint as SVP of Operations at Blockbuster, Bhushan returned to the restaurant industry as a founder with Taco Ocho. That was 20 years ago.

Leadership 195

Leadership Training Front of House Customer Experience 195

7 Shifts

JUNE 16, 2022

Corporate needs to ensure their brand and messaging trickle down as intended to each store, while store operators have to feel good about those messages and how they are lived. FACs are also a great way for franchisees to meet and learn from the best operators in their cohort. Table of Contents. Purpose of a Franchise Advisory Council?

Franchise 370

Franchise Franchising Communication Front of House 370

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Modern Restaurant Management

JUNE 21, 2021

Yet, nine in ten operators predict issues with recruitment at a time which is essential for our industry's recovery. So just how do you meet this return of demand while operating with a smaller team? One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders.

Mobile Ordering 186

Mobile Ordering Ordering Front of House Guest Recovery 186

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. 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. Proven experience in a management or supervisory role.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Modern Restaurant Management

JULY 19, 2021

As restaurants and other hospitality venues re-open and see increased demand from customers and guests, one thing is clear: labor shortages could slow their recovery, hampering businesses trying to capitalize on the booming consumer demand. While some point to the labor crunch as a short-term issue, this is likely wishful thinking.

Guest Recovery 203

Guest Recovery Recruiting Front of House Customer Service 203

7 Shifts

NOVEMBER 29, 2022

We invited four restaurateurs from diverse backgrounds to talk about their philosophies on tipping: Ksenia Adams - Tech Lead, Human Capital Systems @ Union Square Hospitality Group in NYC. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. You have to hire happy people that want to be there,” said Kelly Phillips.

BOH 195

BOH Restaurant Law Back of House Front of House 195

The Restaurant Times

MARCH 10, 2022

You must captivate interest to hire and retain your restaurant staff. Good workers are a clear indicator of a good restaurant and excellent service; thus, it is essential to hire the best staff and to do so, you must follow specific procedures that will assist you in building a great restaurant team. . Hire The Right Talent.

Hiring 52

Hiring Healthcare Recruiting Insurance 52

Open for Business

MARCH 7, 2023

The majority of new hires have worked in the restaurant industry before and likely in the same role. Many times these operational differences are picked up quickly by a newcomer. In these cases, the new hire is paired with you, a manager, or a senior team member to teach them the ins and outs of the job.

Training 78

Training 2023 Front of House Back of House 78

Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward. Growth for most, after all, isn’t walking through the front door, it’s coming in online. For that reason, they must become more livable. It might not be.

Front of House 203

Front of House Kitchen Safety Food Back of House 203

Open for Business

MAY 16, 2024

Menus can be refreshed and hospitality can be fine-tuned, but your restaurant’s success ultimately boils down to discoverability. Accessibility and convenience for guests Make it easy for potential customers to find baseline information about your restaurant, like location, menu, hours of operation, and contact details.

Website Management 78

Website Management Email Marketing SEO Seasonal Menu 78

Marketing4Restaurants

MAY 23, 2022

Hiring for restaurants is the number 1 problem for so many restaurants around the world right now. Mission-focused restaurants are those that operate to fulfill a mission, mostly an ode to their cultural background or their beliefs. Restaurants where their mission is a fundamental part of what they do.

Hiring 52

Hiring Front of House Back of House Food Supply 52

Culinary Cues

SEPTEMBER 1, 2023

So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. How much time and effort are placed on this?

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

EATER

JULY 2, 2021

With the lens of someone who works at the intersection of food and social justice, I spoke with experts in the hospitality field to learn more about how workers can seize this opportunity to find the right restaurant job, gathering questions prospective applicants can ask to ensure they are making a good choice. Shutterstock. Are tips pooled?

Hospitality 96

Hospitality Food Safety Front of House Guest Recovery 96

Restaurant365

AUGUST 27, 2021

Recruitment (and retention) have long been challenges in the restaurant industry, but operators are currently having difficulty filling unprecedented numbers of open positions. Most restaurants are trying to hire right now. Here are a few critical ways you can proactively and effectively communicate your culture to potential hires.

Recruiting 151

Recruiting Social Media Front of House Hiring 151

Marketing4Restaurants

MAY 23, 2022

Hiring for restaurants is the number 1 problem for so many restaurants around the world right now. Mission-focused restaurants are those that operate to fulfill a mission, mostly an ode to their cultural background or their beliefs. Restaurants where their mission is a fundamental part of what they do.

2022 52

2022 Hiring Front of House Back of House 52

Open for Business

MARCH 1, 2023

The labor market has shown signs of improvement, but most restaurant operators are still looking for restaurant staff. More than 87% say they’re likely to hire in 2023 if they can find qualified applicants, according to the National Restaurant Association. Bureau of Labor Statistics data. The gap between supply and demand continued.

2023 78

2023 Insurance Front of House Hiring 78

Hot Schedules

FEBRUARY 23, 2022

For businesses, retaining employees (and hiring in the first place) has become the number one prerogative – just to keep the lights on. Stories abound of restaurants seeing wait times skyrocket, hotels having to limit amenities, and retailers having to reduce operating hours due to lack of staff. b3lineicon|b3icon-list-add|?|List

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Modern Restaurant Management

JUNE 2, 2021

Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry. The next-generation of restaurants will see a shift toward leaner operations, focused on both on-premise and off-premise dining. But not in the way you might think. So what exactly does this future look like? The Shift to Co-Pilot Mode.

Back of House 197

Back of House Customer Experience Front of House Customer Service 197

Modern Restaurant Management

DECEMBER 19, 2019

When you are part of the restaurant industry, catch phrases such as “low unemployment rate” and “revolving door” seem to find their way into any conversation involving hiring and retention. While this is great for the economy, it can make hiring managers feel as though they are running at full speed on a hamster wheel.

Fast Casual 161

Fast Casual Hiring Front of House Casual 161

7 Shifts

MAY 27, 2021

This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. Table of Contents. What is a Rotating Schedule?

Front of House 370

Front of House Employee Relations Back of House Take-out 370

7 Shifts

JULY 8, 2023

And the driving principle behind it was to be the type of place he would work at forever given the opportunity. He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO of Condado Tacos. Kahn: "It was kind of a no-brainer. We're just a number. And however it happened, it happened. 10 years later, he's in the COO seat.

Hiring 273

Hiring Back of House Take-out Training 273

Culinary Cues

OCTOBER 31, 2019

What is clear, however, is that these operations typically hold limited opportunity for position growth, pay very little, expect total commitment from every cook, and rarely offer any benefits. Restaurants find it increasingly difficult to find and retain good employees – both front, and back-of-the-house. So…what to do?

Front of House 202

Front of House Point of Sale Healthcare Back of House 202

Open for Business

MAY 19, 2023

No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you must write a restaurant business plan. It will prove the viability of your concept to potential investors and provide them with a clear and engaging answer to the question: “Why does the world need this restaurant?” “The

Fine Dining 147

Fine Dining Front of House Design Document 147

Apicbase

JULY 1, 2022

Multi-unit restaurant operators are increasingly shifting towards a business model with a central production kitchen. It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. Best practices for operating a central kitchen.

Operations 52

Operations Back of House Front of House Food Supply 52

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

Front of House 113

Front of House Back of House Guest Recovery Loyalty Program 113