7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

APRIL 21, 2023

These 4 executives started out working in entry-level restaurant jobs. That gave his team members the confidence to take on more duties and gave them motivation to move up. In that leadership position, he created classes for managers on skills like leadership and cost control. Here's how they got to where they are today.

Leadership 195

Leadership Training Front of House Customer Experience 195

Modern Restaurant Management

SEPTEMBER 13, 2023

The importance of (and need for) managers’ frontline leadership spans both back-of-house and front-of-house, extending from the kitchen when cooks need help to the dining room handling guests’ needs. So, what did we find? A desire for better pay is the No.

Management 179

Management Management Coaching Front of House 179

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

Front of House 229

Front of House Loyalty Program Back of House Training 229

7 Shifts

SEPTEMBER 20, 2021

Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. And take time clocking data from your POS and send it right to your payroll provider for easier processing. It's a necessity for building a modern and future-proof restaurant. SkiptheDishes.

Technology 370

Technology Front of House Social Media Back of House 370

7 Shifts

FEBRUARY 5, 2021

There’s a wide range of options available that take the entire process online. Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability. That’s where a cloud-based inventory management system comes in.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

7 Shifts

MARCH 29, 2023

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. As those changes were taking place and as the restaurant industry shifted, Valletta found himself drawn to what the team at bartaco was doing. What does your brand mean?

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

Culinary Cues

MAY 26, 2020

Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. So the question is – where is the leadership in building such a plan?

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

7 Shifts

APRIL 26, 2023

And fortunately, where I'm at, I do want to position myself to be in front of that growing change versus being reactive," For 7 Leaves, being in front of that growing change means a foray into mobile, which currently makes up 45% of their business. And so that's been the natural evolution.

Leadership 195

Leadership Employee Relations Customer Experience Front of House 195

Culinary Cues

JANUARY 15, 2022

It is the ability and desire to strive for this potential that allows us to jump out of bed in the morning and face the day knowing that we can and will contribute in some way. Putting one foot in front of the other may be the right place to start, but inherently we all want to run.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

Embrace the Suck

JANUARY 13, 2021

Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. ” Hold that thought for a second. Two Restaurants: Two Mindsets.

Coaching 352

Coaching Back of House Front of House Training 352

Culinary Cues

SEPTEMBER 14, 2019

There is so much to learn about food, service, operating a business, people and traditions, and leadership. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day. Time, finances, and business volume will always threaten your standards of excellence – don’t take the bait!

Front of House 292

Front of House Communication Leadership Back of House 292

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” 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’ve all heard it. How can you encourage them to care about the business and invest time and energy into their role?

Hiring 195

Hiring Front of House Back of House Document 195

7 Shifts

NOVEMBER 3, 2022

Amanda Cohen, chef and owner of New York City's Dirt Candy, is vocal about culinary lists and awards that leave out female chefs. Good to know that the grand old tradition of writing us out of the history of food is alive & well in 2020. The industry needs to do better to take care of its workers. She promptly quit.

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

JULY 27, 2023

Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. For an industry with a high rate of first-year closures, Lula Cafe's longevity is a testament to what Hammel calls a youthful mindset.

Communication 195

Communication Front of House Education Back of House 195

7 Shifts

NOVEMBER 29, 2022

There are 101 ways to dole out restaurant tips - from percentages to points to whether kitchen staff gets a share. But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Table of Contents. 5 Tips on Tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Situational Leadership. A flexible leadership style is crucial in this current environment.

Leadership 139

Leadership Employee Relations Front of House Communication 139

Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Utmost care and attention is required today."

Front of House 192

Front of House Back of House Restaurant Law Food Safety 192

Modern Restaurant Management

MARCH 12, 2021

For starters, today’s restaurant worker prefers an employer who takes a progressive approach to technology. Gives front-of-house teams the resources to provide better customer service. 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.

Mobile Ordering 193

Mobile Ordering Front of House Communication Online Ordering 193

7 Shifts

JUNE 8, 2020

As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. I started as an employee and then manager of a quick-service restaurant while I was in school. It was a little bit of everything.”

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

7 Shifts

OCTOBER 2, 2019

But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff. We reached out to a restaurant manager in an internationally-known restaurant to get her advice on managing a restaurant staff, and provided a few insights of our own. What are their goals and challenges?

Management 285

Management Management Communication Back of House 285

Hot Schedules

SEPTEMBER 3, 2021

Between payroll, ordering, reporting, and a mess of other paperwork, it’s easy for back-office operations to bog down crucial front-office efficiency. Moreover, your managers get better at their jobs when they can move around in the front of the house and can react to challenges as they arise. How to Stay Afloat.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Modern Restaurant Management

AUGUST 27, 2020

Stories like ours played out in restaurants across the country over the next few weeks. Our leadership team quickly realized if we wanted our staff to trust us during such an uncertain situation, we had to increase our transparency. It’s time to treat all of our stakeholders, especially our employees, with respect.

Tip Distribution 194

Tip Distribution Front of House Leadership Restaurant Law 194

Society Insurance

NOVEMBER 15, 2022

To expedite the process of wrapping up for the night, restaurant and bar owners can turn to a closing checklist that outlines tasks to be completed by front-of-house staff, back-of-house staff, and management. Taking out the trash and securing the garbage or dumpster area to keep pests and critters away.

Front of House 97

Front of House Food Safety Cash Management Back of House 97

Restaurant365

JUNE 17, 2022

There’s also software for robots that takes them beyond the factory settings. If the restaurant not busy, the robot will sit by the front door waiting for the next customer to come into the restaurant. “They can help restaurant owners to deal with the labor shortage as well as to improve efficiency,” Wang said.

Technology 78

Technology Front of House Back of House Mobile Ordering 78

Bottleneck Management

APRIL 11, 2022

The Core Four Award goes to one Heart of House team member, one Front of House team member, and one Home Office team member. Hector Soteno is our General Manager at Old Town Pour House in Chicago and his dedication to the restaurant could not be overlooked by his staff or leadership. . 2021 Core Four Awards.

2021 78

2021 Front of House Back of House Leadership 78

Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. Restaurant jobs include many more than the obvious few that spring to mind. The restaurant industry is rich in career opportunities for all kinds of folks with different interests. They clean and refill squeeze bottles.

Fast Casual 78

Fast Casual Cash Management Front of House Fine Dining 78

Sling

MAY 9, 2023

They take purposeful planning and work to build and maintain. Focus on working on your people skills, the way you communicate, and your leadership style. Then, reach out to your staff, get to know them on a personal level, and create a positive company culture. Efficient and effective restaurant operations don’t just happen.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

MARCH 18, 2020

Branding is a chance to stand out from the crowd and align with like-minded people. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. Take a moment to pause.

Marketing 139

Marketing Front of House Back of House Design 139

Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

FOH 177

FOH BOH Food Safety Front of House 177

Embrace the Suck

APRIL 18, 2022

There are also some that thrive (15%) and the elite few that drive their market (5%)… these top two categories came out of the pandemic stronger because they focused on the right things. I don’t know about you…but I’ll take that 20% profit restaurant model every time! They focus on the wrong things.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

EATER

JULY 6, 2022

There was so much to take in, especially from the head chef, Dan Barber. That spring, he alleges, he was sexually assaulted by a member of the kitchen management, and in the aftermath, was devastated by how the restaurant’s leadership, including Barber, handled his allegation. This story contains a detailed account of a sexual assault.

Compost 129

Compost Front of House 2014 Back of House 129

Restaurant365

JUNE 3, 2022

Whether you are the front of house, back of house, bar, or general manager you have most likely had bouts of job burnout. If you are experiencing burnout, below are 5 important skills that got you into your restaurant leadership position to begin with but may have faded over the last few years in the wake of the pandemic.

Management 78

Management Management Back of House Front of House 78

EATER

JUNE 9, 2021

With the vaccine pin — which features six check marks on a rotisserie skewer, in a play on the restaurant’s logo — owner Charles Bililies is hoping to offer a “subtle visual cue for the teams and guests to say ‘I’ve been vaccinated’” without having to shout it out. The signal is starting to get jammed: What are we telling one another now?

Front of House 106

Front of House Merchandise Back of House Point of Sale 106

EATER

JANUARY 31, 2023

At the time, I didn’t realize the New York Times was doing a story about abuses in the restaurant industry; the next day, investigative reporter Julia Moskin reached out, and my life quickly became engrossed in daily phone calls reliving some of my most unpleasant memories.

Restaurant Law 100

Restaurant Law 2006 Employee Relations 2017 100

EATER

APRIL 8, 2021

Others were tasked with figuring out how the interns could take the skills they had learned in the restaurant and use them to make meals for food-insecure students, since schools had shut down. The leadership team redid the staffing model to allow people to work from home as needed. The year had started off strong. Several U.S.

Training 112

Training Café Kitchen Safety Back of House 112

The Restaurant Times

MARCH 27, 2022

For your restaurant to stand out, you need a great restaurant manager with unique qualities to thrive (not just sustain) in this highly competitive UK restaurant industry while overcoming the various operational shortcomings. Strong Leadership. However, the growth period conveniently masked the competition brimming at its back.

Management 52

Management Management Front of House Back of House 52