7 Shifts

JUNE 3, 2022

As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It. Learn more about tip pooling and how 7shifts can help. We don't have to tell you that the restaurant industry has a turnover problem. Implement a tip pool.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

AUGUST 2, 2022

How do you create a restaurant culture that attracts staff and retains them? Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack , one of the most prolific restaurateurs of our time. From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered.

Leadership 370

Leadership Webinar Hiring Training 370

Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. Ambitious restaurateurs often want to expand quickly to capitalize on initial success.

Leadership 203

Leadership Small Business Cash Management Customer Experience 203

Culinary Cues

DECEMBER 15, 2023

There are also those who work during this time of the year so that others can enjoy the time with family: UPS, Postal, and FedEx drivers; retail store workers, military, police and fire, doctors, and nurses, and those who are part of the hospitality/restaurant/travel industries.

Hospitality 380

Hospitality Travel Uniforms 2024 380

Modern Restaurant Management

APRIL 15, 2024

For the first time this year, it also includes an educational component in which R ichard Sandoval Hospitality(RSH) aims to teach 60,000 early learners about the importance of bees through a signature in-school lesson plan in partnership with Title-1 elementary schools and through Chef’s children’s book on food sustainability.

Sustainability 189

Sustainability Education Training Social Media 189

Culinary Cues

JANUARY 11, 2022

Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. The real question is: “Is it ever a good time to become a restaurateur?”

Customer Experience 367

Customer Experience Café Training Hospitality 367

7 Shifts

MARCH 23, 2022

The food and hospitality hasn't changed all that much since '65. They ate up manager time and didn't resonate with a younger workforce. They turned to 7shifts to bring together their 16 locations, keep staff accountable, and help their teams spend time on what matters most: hospitality. Their managers just didn't use it.

Front of House 369

Front of House Back of House Communication Employee Relations 369

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

DECEMBER 19, 2022

Managers will do their best to keep morale up while the families of those workers are home without one of their sons, daughters, mothers, or fathers present. They all sacrifice for the business of hospitality. We cooked together, laughed, reminisced, raised our glasses, ate way too much, and gave thanks for all that we had.

Hospitality 375

Hospitality Café 2022 Specials 375

Culinary Cues

AUGUST 28, 2020

For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. The first step is to open up that time-tested playbook and remind you how important the basics are. You can do this! COMMUNICATION.

Social Media 436

Social Media Communication Loyalty Program Training 436

7 Shifts

JULY 13, 2023

The hospitality industry is becoming digital in every sense. Most notably with how the bills get paid. Software like Tip Payouts enables managers to send tips digitally to their employees in seconds, eliminating the need for cash handling. There's no two ways around it. According to Forbes , yes.

Cash Management 195

Cash Management Back of House Training Insurance 195

Culinary Cues

SEPTEMBER 4, 2023

How can we function? “How How can we function? How will we be able to pay our bills if we can’t go in to work? How will we work if we can’t interact?” People became accustomed to the change in operation and found, in many cases, that they were able to better manage the dilemma of work/life balance. “I So why not?

Social Media 348

Social Media Food Safety Retail Back of House 348

Culinary Cues

MAY 18, 2020

As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history.

White Paper 519

White Paper Certification Food Safety Food Supply 519

7 Shifts

APRIL 23, 2021

Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. 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. Adam Ranier, Writer, Restaurant Manifesto.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Culinary Cues

SEPTEMBER 15, 2022

Ironically, there is always room to be great and there is plenty of room to be mediocre. With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. I wonder why this is the case. Plain and simple. What are they thinking?

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

DECEMBER 13, 2021

And what can operators do more (or less) of to make hospitality into a long-term and viable career? Has the pandemic affected how employees view hospitality careers? The pandemic has made me appreciate (even more) how special dining and going out with your loved ones can be. Employees want schedule flexibility.

Employee Relations 370

Employee Relations Communication Hospitality 2022 370

Modern Restaurant Management

NOVEMBER 1, 2023

Operators should set the standard of safety within their hospitality businesses by taking steps to mitigate risks within the restaurant, educating staff members about potential slip and fall hazards, and providing guidance on steps to take should a slip and fall accident occur.

Food Safety 190

Food Safety Employee Relations Restaurant Law Audits 190

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. When working in a restaurant, management must utilize a variety of skills to run a successful business. Showing appreciation to your staff always helps boost morale.

Management 166

Management Management Back of House Customer Service 166

7 Shifts

AUGUST 7, 2020

But how can you know if a new hire will be engaged in their role before you hire them? Restaurateurs now also need to know how well new hires will uphold COVID-19 safety measures. Management Ask these questions when you interview potential managers. How do you think you embody these skills?

2020 312

2020 Kitchen Safety FOH BOH 312

7 Shifts

AUGUST 27, 2020

Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training? You may already have this down in your existing handbook, but it’s not what you’re saying that’s wrong—it’s how you’re saying it. Okay, that might be a stretch.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Culinary Cues

MAY 21, 2023

Part One: THE GOOD, THE BAD, AND THE UGLY It is an underlying question for the ages: “Is technology good or bad?” The answer is a resounding “yes” to both. So, the question we should be asking is: “Are we controlling technology or is it controlling us?” It was enlightening even though much of what he pointed to is well-known.

Technology 335

Technology Social Media Back of House Front of House 335

Modern Restaurant Management

JULY 5, 2023

This article explores how QSRs can harness the power of technology to enhance operations, deliver more engaging experiences, reduce costs and increase profitability. This article explores how QSRs can harness the power of technology to enhance operations, deliver more engaging experiences, reduce costs and increase profitability.

Hospitality 179

Hospitality Customer Experience Loyalty Program Customer Service 179

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

7 Shifts

NOVEMBER 12, 2020

In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. The purpose of the onboarding process is to teach new hires how to do their jobs successfully, and to catch them up on the company's culture and procedures. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

APRIL 23, 2024

Has a recent state law change made sexual harassment training mandatory, but you don’t know where to begin? Has a recent state law change made sexual harassment training mandatory, but you don’t know where to begin? Are your existing standard operating procedures working as well as they could? Look no further.

Insurance 100

Insurance Restaurant Law 2024 Brewery 100

Modern Restaurant Management

NOVEMBER 6, 2023

The restaurant workforce is largely back to pre-pandemic levels, signaling a much-needed reprieve amidst the larger, ongoing hospitality labor crisis. While new workers are brought on to help shoulder the swell in demand, training more people can leave restaurant managers overwhelmed.

Management 201

Management Management Hiring Customer Experience 201

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. The training teaches employees at every level how to recognize and respond to colleagues who may be experiencing a mental health or substance use challenge. Excessive workloads.

Management 188

Management Management Front of House Back of House 188

Culinary Cues

DECEMBER 30, 2022

It might be something small such as how a vegetable is grown or why you caramelize a mirepoix, or the best potato for hand cut French fries – something that methodically builds on your base of knowledge. I scratch my head when cooks proclaim that they are held prisoner to a job that isn’t going anywhere. Exceed expectations! DON’T STAY IDLE!

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

MAY 28, 2022

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. The most important room in a home is the kitchen. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

7 Shifts

MAY 10, 2021

On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better. Uninspired Job Posting. Reina (Form.

Hiring 370

Hiring Tip Distribution Back of House Insurance 370

Perfect Daily Grind

FEBRUARY 15, 2023

Jessica Keenan is the Managing Director at Ascension Coffee in Dallas, Texas. First and foremost, baristas need to have solid technical knowledge of how to prepare a range of different coffees (including different origins, processing methods, and varieties) as both espresso and filter. But this may not always be the case.

Education 187

Education Point of Sale Training Website Management 187

Culinary Cues

AUGUST 21, 2023

PART TWO: The Era of the Chef: Ah, now things really changed. The once restaurateur-centric restaurant was about to become chef-centric. Seemingly happening overnight – the chef went from a behind the scenes after-thought to a celebrity. Paired with wines these menus sold for hundreds of dollars taking three or more hours to consume.

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

MAY 27, 2023

TECHNOLOGY AND RESTAURANT CULTURE Learning to live with technology and stay in control is essential. We need to embrace the good and understand the bad and the ugly. We cannot change a person’s habits outside of work, but we can set some parameters when they are on the clock. But we need to be cognizant of a primary reason for “being connected”.

Technology 347

Technology Front of House Social Media Back of House 347

Modern Restaurant Management

FEBRUARY 24, 2023

Huse Culinary’s VP of Culture and Learning Leanna Chroman came to the realization that in order to keep pace with new restaurant training processes she needed to go on a bit of a journey. Elmo Steak House, Harry & Izzy’s, HC Tavern + Kitchen and 1933 Lounge, Chroman was in placed in charge of training.

Education 178

Education Back of House Training Leadership 178

Modern Restaurant Management

FEBRUARY 8, 2023

Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture. Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture.

Fine Dining 197

Fine Dining Technology Front of House Sustainability 197

Culinary Cues

JULY 4, 2021

How does a chef or restaurateur approach the challenges of a public that wants to return to restaurants that are unable to meet the rapid growth in demand and a supply chain that is making it nearly impossible to get the ingredients they need and afford the ones that are available? The important reality is that we MUST MAKE CHANGES NOW!

2021 495

2021 Food Supply Seasonal Menu Supplies 495