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COVID-19 Best Practices for Restaurants: Navigating Coronavirus for Staff & Managers

7 Shifts

COVID-19 is already impacting restaurants across the world—some more than others, with restaurants and other eating establishments being shut down by government order across the country. Government officials are currently considering new legislation to support staff and businesses. Supply servers, hosts, and kitchen staff with gloves.

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OUR DAILY BREATH: TRUST

Culinary Cues

but it will be your commitment to the safety of all involved that is the key to rebuilding a level of trust that will carry your operation through this tenuous time and on to an eventual renewal of prosperity. When your guest walk-through that front door – how will they know and trust that you have their safety in mind – first and foremost?

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Beyond the Plate: The Future of Restaurants in a Tech-Driven 2024

Modern Restaurant Management

However, persistent labor shortages are pushing restaurants to explore automation and artificial intelligence to streamline operations – from kitchen management to customer service – to alleviate staffing pressures while also enhancing efficiency.

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CHEFS – YOUR EMPLOYEES JUST MIGHT HAVE THE ANSWERS

Culinary Cues

They see those hesitant customers walking into a restaurant (or not) while scanning the environment for masks, distancing, and proper safety protocol. Don’t rely on government to solve our problems and overcome our challenges – rally your troops to rise up and find the opportunities that will always exist even in the most difficult times.

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How to Create a Restaurant Staff Training Manual

7 Shifts

Break down roles and responsibilities into teams, so you’ll have a server training manual , as well as one for bartenders and kitchen staff. COVID-19 section/health and safety As restaurants reopen, there will be a huge influx of new team members joining—so a dedicated COVID section is essential for the safety of staff and customers.

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OUR DAILY BREATH: OPENING RESTAURANTS ? WHERE?S THE PLAN, STAN?

Culinary Cues

Shouldn’t we be doing the same in restaurant kitchens? Why is each restaurant struggling with how to manage the need for safety vs. the need to generate revenue? The answer must be collective agreement on the best way to move forward for the safety of all involved and the financial health of the business.

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After a Year of COVID-19, Restaurants Are Ready for a Reboot

Modern Restaurant Management

With strict government health lockdowns in place, dining out became a thing of the past. Promoting Safety. Restaurants lucky enough to have access to outdoor dining space had to balance the needs of the business with the safety of customers and employees. The past year ushered in some big, unprecedented changes.