Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. Chefs are often nostalgic. I pay the staff little mind and they never look up as I pass.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. The ghost kitchen can take many forms. Table of Contents.

Front of House 435

Front of House Food Truck Back of House Social Media 435

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 347

Technology Front of House Social Media Back of House 347

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 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? I did this, this is my work”! Would it make a difference in attention to detail?

Seminar 355

Seminar Front of House Workshop Back of House 355

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. We dig in an get by. I rest my case. The dish washer!

Front of House 447

Front of House Back of House Uniforms Hiring 447

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. (If

FOH 221

FOH Front of House Customer Service Back of House 221

Modern Restaurant Management

MAY 8, 2024

What should restaurant operators take away from these results? Meanwhile, our research indicates that consumers want even more speed and convenience when dining out. The results give the green light for certain restaurants to introduce more front-of-house automation.

Front of House 185

Front of House Mobile Ordering Customer Service FOH 185

7 Shifts

MARCH 23, 2022

But after an expensive and drawn-out onboarding process—they found themselves facing the same issues with another bill to pay. And the team was able to roll out 7shifts quickly. Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service. The restaurant industry has. Table of Contents.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Culinary Cues

MAY 28, 2022

Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives. Some may be just starting out while others are seasoned veterans. The most important room in a home is the kitchen.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. (If

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

JANUARY 26, 2021

million out of work, it was nothing short of devastating. Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. 2020 was a year that the restaurant industry won’t soon forget. Embrace Digital Hospitality ?? Even after the pandemic, QR codes are here to stay.

2021 370

2021 Front of House Social Media Back of House 370

7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. The most common reason for an item to be 86'd is simply when the ingredients for a menu item run out. Table of Contents. What does 86 mean? Where did the term come from?

Definition 360

Definition BOH FOH Front of House 360

Culinary Cues

APRIL 29, 2024

At a time when the desire and need for dining out has returned to 2019 levels, this seems like a counter-productive formula. While all of this “reaction” is taking place, the root cause continues to be ignored. I’m sure it’s true in many industries, but let’s just focus on the business of restaurants.

Front of House 240

Front of House Back of House Training Customer Service 240

7 Shifts

OCTOBER 12, 2022

Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Takes away a considerable portion of server's share requiring higher hourly wages. Percentage-based tips outs. Does not take into account slower shifts or individual performances.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

JULY 28, 2021

Your bartender forgetting to make a drink for one of your tables or your server bringing a plate to the wrong table is all it takes to throw off the rhythm of your staff. At times, it's a civil war between your front-of-house and back-of-house teams. It's time to bust out that clipboard and write a checklist.

Communication 430

Communication Management Management Front of House 430

Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Modern Restaurant Management

DECEMBER 14, 2023

Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Here are my tips for back of house: 1.

Front of House 101

Front of House Back of House Customer Experience Sustainability 101

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 21, 2023

During the pandemic, many service workers either left or were forced out of the industry and never returned. They’ll take pride in the shout-out and you can showcase the faces of your restaurant. Your team can write their shout outs on stickers or post-it notes for everyone to see. People are the heart of the restaurant.

Front of House 381

Front of House Social Media Back of House Sports 381

Culinary Cues

OCTOBER 30, 2023

There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. Even the Michelin Guide broke the ice of snobbery in recent years.

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 423

Kitchen Safety Front of House Fine Dining Seasonal Menu 423

Modern Restaurant Management

MARCH 28, 2023

Owners remain grounded in traditional ways of doing business – you have front-of-house staff taking care of the customer from service to payment, and you have back-of-house staff taking care of the food and management. The resistance to adoption can be attributed to several factors. At least not entirely.

Front of House 185

Front of House Back of House Small Business Technology 185

7 Shifts

AUGUST 5, 2020

Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? Use the 7shifts scheduling and labor budgeting tools to ensure that you carry out and delivery team is working efficiently. Take advantage of discounts for bulk orders from your vendors.

Delivery 341

Delivery Food Email Marketing Front of House 341

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. There are continued beliefs that automation and robotics will take away jobs, which is just a myth. fewer employees in the front-of-house and 6.2 Across the U.S.,

2023 189

2023 Front of House Back of House 2022 189

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. Meeting the needs of gluten-free consumers also extends beyond the front of the house. How do you prevent cross-contact in your salad bar?

Training 180

Training Front of House Kitchen Safety Allergens 180

7 Shifts

JANUARY 23, 2024

It takes effort, planning, and following scheduling best practices. Reflective of team availability Don’t just schedule people blindly — take availability into account. Take the time to learn every employee’s preferences and non-negotiables, and then build a schedule that respects them as much as possible.

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

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

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

7 Shifts

OCTOBER 20, 2021

Running a restaurant day-in and day-out takes a ton of mental energy. Take it from the team at Canyon's Fresh Grill: “When [7shifts'] projects our sales, your bar graphs, and your line graphs are almost, if not, they're 95%. Who is most likely to call out sick? They're almost spot-on…” says owner Mark Crumpton.

Front of House 418

Front of House Back of House POS Take-out 418

Modern Restaurant Management

OCTOBER 25, 2023

To get through a long shift, chefs, managers, servers, hosts and waitstaff need to make wise decisions and take care of their health. Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. Eventually the weight of it all can take a toll on your emotional and physical wellbeing.

Management 189

Management Management Front of House Back of House 189

7 Shifts

SEPTEMBER 19, 2022

The restaurants that prioritize employee retention above all will come out on top. Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split. 7shifts data shows no large discrepancy between turnover rates in the front- and back-of-house. Table of Contents.

Front of House 195

Front of House Back of House Cash Management Customer Experience 195

Culinary Cues

JANUARY 15, 2024

I just shake my head and wave him out. It’s January in the Northeast – a time when the demands of the kitchen and the excitement of football converge. It’s the lull after the holidays in restaurants and the beginning of the NFL playoffs. So, today, a busy Friday service will be a challenge. Okay, the football lingo has begun.

Front of House 248

Front of House Food Order Back of House Café 248

Modern Restaurant Management

JANUARY 13, 2023

Demand for Dining Out Isn’t Going Anywhere. To take some of the pressure off of an already small staff, restaurants have begun turning to technology solutions with touchpoints in the front and back of house operations. Taking Orders with Artificial Intelligence.

Front of House 212

Front of House Back of House Online Ordering Food Order 212

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

Culinary Cues

JANUARY 18, 2023

Sure, luck can be involved, but luck is rarely something to depend on or take credit for. Every plate is perfectly executed, no returns or re-fires, the roast is a perfect medium rare, the grill marks are well-defined, that fish fillet is caramelized beautifully, and you never run out of prep. The list goes on and on.

Back of House 379

Back of House Front of House Education Café 379

Open for Business

NOVEMBER 21, 2022

Streamline the front of house. Run a smooth back of house. Streamline the front of house. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant. Get more out of your dining room by incorporating the right table management software. Quick links.

Technology 147

Technology Front of House Back of House Online Ordering 147