7 Shifts

NOVEMBER 24, 2024

If you could sum up the word “hospitality” into one sentence, what would it be? Hospitality isn’t an easy industry to work with. If you could sum up the word “hospitality” into one sentence, what would it be? This interview question gauges a candidate's understanding of what hospitality truly means.

Hospitality 195

Hospitality Seating Customer Experience Reservations 195

ChowNow

MARCH 14, 2025

The best-run restaurants dont leave things to chancethey rely on clear processes, well-trained teams, and smart decision-making to avoid costly mistakes. Effective labor management means hiring the right people, providing thorough training , creating efficient schedules, and building a culture that keeps employees engaged.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

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 508

Guest Recovery Recruiting Front of House Customer Service 508

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 307

Training Café Kitchen Safety Back of House 307

Modern Restaurant Management

FEBRUARY 8, 2023

Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493

Modern Restaurant Management

OCTOBER 20, 2020

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. Proper break space and a place to study, train, or eat.

Front of House 508

Front of House Kitchen Safety Food Back of House 508

Modern Restaurant Management

MAY 24, 2022

In fact, studies show that the “quit rate” among hospitality workers is more than double than that in other industries. It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. A little thank you goes a long way. Communicate.

Front of House 520

Front of House Seminar Back of House Social Media 520

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. Competition : The pandemic significantly affected the restaurant and hospitality industries. After a few seconds of placing the order, a notification appears on your messaging app.

Front of House 528

Front of House Mobile Ordering Loyalty Program Back of House 528

Modern Restaurant Management

APRIL 29, 2021

” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. .”

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

JUNE 21, 2021

One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. A recent study shows that almost half (45 percent) of hospitality businesses believe consumers want an enhanced experience when eating and drinking out post-pandemic. Reduce Wait Times.

Mobile Ordering 466

Mobile Ordering Ordering Front of House Guest Recovery 466

7 Shifts

AUGUST 21, 2024

With the industry facing a 73% annual turnover rate and poor communication being the number one reason staff quit , there is a lot that effective team communication could do to improve the hospitality industry. For example, you can facilitate communication between your front-of-house and back-of-house teams through your restaurant’s POS.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

Culinary Cues

MAY 28, 2022

These unplanned tattoos are a rite of passage, our report cards that help to define when we have passed the test of time in front of the range. They are the ambassadors of hospitality and need to maintain a semblance of calm and the stage presence that helps guests feel comfortable and at ease.

Front of House 421

Front of House Back of House Small Business Employee Relations 421

Modern Restaurant Management

JUNE 26, 2020

One of the first groups of businesses to shutter was the food, restaurant and hospitality industry – an industry that relies on daily revenue from its patrons, those of which were now being mandated to quarantine and reside in their homes. You also want to avoid the expense that comes with training new employees.

Bar 450

Bar Front of House Back of House 2020 450

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Modern Restaurant Management

JULY 23, 2024

When we talk about the “restaurant of the future,” labor compliance isn’t exactly the flashiest or most exciting topic to include—certainly not when juxtaposed with salad-making robots and personalized digital menus. This will give them an informed perspective on how the technology can best benefit their business.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

7 Shifts

MARCH 23, 2022

The food and hospitality hasn't changed all that much since '65. They turned to 7shifts to bring together their 16 locations, keep staff accountable, and help their teams spend time on what matters most: hospitality. It was a two-day training for managers.” Executive Summary. Region: Great Lakes. Number of Locations: 16.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Modern Restaurant Management

APRIL 14, 2020

And if you’re taking orders via phone, make sure your staff is trained to ask every person if they need grocery items for their homes. For every customer that orders via takeout or delivery, give them a voucher or offer a discount for in-house restaurant dining once quarantine guidelines lift. Communicate. Simplify Pricing.

Healthcare 468

Healthcare Front of House Social Media Website Management 468

Goliath Consulting

APRIL 10, 2023

As restaurateurs, we like to think we can handle every issue that arises in our buildings, but trained professionals know exactly which problem areas to inspect. HVAC Tips Maintain your BOH and FOH With your back of the house refrigeration maintenance scheduled, it is time to take a look at the front of the house preparation.

Front of House 386

Front of House FOH BOH Back of House 386

7 Shifts

FEBRUARY 13, 2023

And we’re here to help support any operators who may be interested in learning more with one-on-one wage model training , racial equity toolkits , and other resources that may help evolve and improve our collective employment practices. This isn’t an easy conversation to have. Rethinking Wages: Where to Start? That’s where RAISE comes in.

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

Modern Restaurant Management

APRIL 20, 2020

The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. Staffing has always been a top-of-mind issue for the restaurant industry. but the COVID-19 outbreak has been a total game changer when it comes to employment. How can restaurants weather these complexities?

Customer Service 459

Customer Service Training Front of House Dine-in 459

The Rail

MAY 30, 2025

Starting with a too broad or complicated menu results in supply chain problems , training difficulties, and waste from common mistakes. Assembling and Retaining a Skilled Team in a Competitive Labor Market The talent shortage in hospitality remains one of the most difficult challenges for new restaurants.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

QSR Automations

JANUARY 16, 2025

Adding h ost s tand s olution software has become an indispensable tool for restaurants and hospitality businesses. Provide s multiple ways for guests to book a reservation: In house On your website Via a third-party partner Using a browser widget Create s custom availability plans for events (concerts, ball games, parades , etc. )

Front of House 52

Front of House Operations Back of House Reservations 52

Modern Restaurant Management

MAY 13, 2021

Almost every industry was affected in some way by the pandemic, but possibly none more than the hospitality industry, specifically restaurants. Together with members of Congress, the White House, and the Small Business Administration, they ultimately put together a way for restaurants to apply for federal restaurant relief grants.

Front of House 367

Front of House Food Safety Certification Social Media 367

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

JULY 4, 2021

This will, of course, make it far more challenging to control quality and consistency, but with a movement towards on-going training and quality assurance – it can be done. By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022 477

2022 Food Truck Front of House Point of Sale 477

Modern Restaurant Management

APRIL 24, 2020

Covid-19 has created a shift in mindset, so business owners aren’t looking for the cheapest cleaning anymore, but cleaning done by a reputable brand using EPA and CDC approved disinfectants, performed by highly trained cleaners with documented and duplicatable procedures. The lingering question of “what is really clean?

Front of House 525

Front of House Customer Experience Back of House Dine-in 525

Future Food

MAY 29, 2025

Following our time at the 2025 FoodService Australia Food and Hospitality Week at Melbourne Convention and Exhibition Centre, one thing became abundantly clear: hospitality businesses that are embracing integrated, intelligent technologies are not only adapting to industry change, theyre leading it.

Hospitality 78

Hospitality Technology Food Safety Audits 78

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Food Service, Kitchen, & Hospitality Tech. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Working in a restaurant is something more than 11 million people in the United States do. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

JUNE 2, 2021

Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry. When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food.

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

Modern Restaurant Management

FEBRUARY 18, 2020

Elo’s Sonal Apte, vice president of retail and hospitality. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Guests will demand a personalized journey when food is delivered to their door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 11, 2024

Value Your Staff Employee turnover in the hospitality industry is always high as many young people use these positions as starter jobs to help build work experience before moving on to college or other professional positions. percent according to Toast , a leading publication reporting on the hospitality industry.

Management 417

Management Management Back of House Customer Service 417

Modern Restaurant Management

JANUARY 8, 2024

In 2024, staff shortages will force the hospitality industry to be even more efficient, adopting tech that streamlines all their processes, reducing the workload on their staff as much as possible. An issue that may arise from this in 2024 is data privacy. Digital nomads place a premium on seamless experiences and prioritise convenience.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology 418

Technology Front of House Social Media Back of House 418

Modern Restaurant Management

MAY 24, 2023

Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders. 1856 is the first-of-its-kind, student-run culinary experience in the Tony and Libba Rane Culinary Science Center in Auburn, Alabama.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

7 Shifts

APRIL 23, 2021

The same New York Times story found that 80 to 85 percent of Crafted Hospitality group's kitchen employees have moved out of New York City. The traditional front of the house to the back of the house divide has closed. Online job postings are often overlooked in the hospitality industry.

Hiring 370

Hiring Front of House Back of House Food Safety 370