Culinary Cues

APRIL 22, 2024

Consumers may wonder how naïve manufacturers think consumers are and even worse believing that we will all just shrug our shoulders and think “it is what it is”. I suppose it was only inevitable that this new method of doing business would creep into restaurant and other food related businesses. Bread has always been a given.

Consumer Goods 284

Consumer Goods Pricing Customer Experience Hospitality 284

Culinary Cues

MARCH 15, 2021

Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change. LACK OF COHESIVE MISSION. What is the program’s purpose?

Education 539

Education Food Supply Training Communication 539

7 Shifts

OCTOBER 16, 2023

You wouldn’t go to three different grocery stores to make a sandwich, so why do 68% of restaurant operators currently work with at least three different tech vendors to manage their team? From posting the help wanted ad to their last paycheck, you never have to leave 7shifts to manage that team member’s journey working at your restaurant.

Tip Distribution 221

Tip Distribution Document Hiring Training 221

Culinary Cues

APRIL 16, 2022

The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. Remember how beautiful those well designed and executed plate presentations gave you pause, stopped your conversations, and insisted that you snap a picture for posterity.

Hotels 370

Hotels Presentation Reservations Social Media 370

Culinary Cues

SEPTEMBER 26, 2020

We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward?

Kitchen Safety 331

Kitchen Safety Back of House Front of House Customer Experience 331

Culinary Cues

AUGUST 21, 2023

The once restaurateur-centric restaurant was about to become chef-centric. It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. Suddenly the chef-owned restaurant not only made sense – it was the approach with the greatest traction.

Back of House 390

Back of House Food Supply Government Dine-in 390

7 Shifts

NOVEMBER 26, 2019

Nearly 200,000 quick-serve restaurant establishments in the United States are not owned by the company whose name is on the building. At a glance, opening and operating a restaurant franchise seems like a near-perfect business decision. of weekly gross sales for franchise royalties and advertising.

Franchise 369

Franchise Franchising Restaurant Law 2015 369

Culinary Cues

MAY 28, 2022

Preparing for school or work, welcoming friends, and relatives, solving challenges, celebrating the end of the day, and listening to those reflections on life that everyone needs to share – this is the role of the kitchen and the family table. Restaurants are very much like families, sometimes dysfunctional, but still family.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

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. Giving in to the weight of challenge is never a suit of clothes that looks good on anyone – especially restaurateurs and chefs.

Social Media 436

Social Media Communication Loyalty Program Training 436

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties.

Management 195

Management Management Kitchen Safety Front of House 195

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

MARCH 1, 2022

The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. It’s become clear that many of these changes are here to stay considering that they’ve created efficiencies, added new revenue streams, and guests like them.

Front of House 229

Front of House Loyalty Program Back of House Training 229

7 Shifts

JULY 8, 2023

That's how you were kind of treated in the industry as a server or bartender. You certainly didn't see a future working in the restaurant business per se, but I really wanted to change that. And another, I think seven or eight of the original people just in that one first restaurant; one's a beverage director, another guy is our.

Hiring 273

Hiring Back of House Take-out Training 273

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. Now is the time to self-assess and realign priorities.

Leadership 398

Leadership Point of Sale Training Coaching 398

Modern Restaurant Management

JANUARY 25, 2023

Independent restaurants with fewer than three locations make up more than half of the restaurants in the U.S. At my restaurant development and investment firm Full Course, we work with emerging brands to develop leadership, optimize business practices and ultimately provide financial investment for expansion.

Point of Sale 204

Point of Sale Coaching Social Media Leadership 204

Culinary Cues

OCTOBER 19, 2020

Great cooks and chefs are highly intellectual individuals who are challenged to apply those skills and aptitudes every day. Unfortunately, it is rare to hear of anyone pointing out these essential abilities or the need for them if one is to be effective in the job. The best cooks solve problems before they arise. “In

Restaurant Law 444

Restaurant Law Communication Café Take-out 444

7 Shifts

FEBRUARY 16, 2022

So you call up your downtown manager—and they have staff sitting around with no customers to serve them. But without the right tools, it'll take long nights and countless cups of coffee to organize the moving pieces of multi-location employee scheduling for your restaurant. Challenges of Scheduling Teams Across Locations.

Restaurant Law 370

Restaurant Law Point of Sale Communication Hiring 370

7 Shifts

MARCH 31, 2021

Fulfilling as running a restaurant business can be, it can also be overwhelming. financing institutions are tightening restrictions for small business loans, and restaurant owners have a hard time qualifying for traditional and other types of restaurant financing. This is where restaurant business plans are essential.

Cash Management 370

Cash Management Document Customer Experience Customer Service 370

Restaurant Business

MARCH 20, 2024

College and university dining leaders use smart food locker solutions in a variety of unexpected ways, depending on the unique challenges they face. Challenge: Keep track of mobile orders and reduce lines at the counter At Lehigh University in Bethlehem, Pa., But that’s just the beginning.

Mobile Ordering 102

Mobile Ordering Café Ordering 2025 102

Culinary Cues

MAY 2, 2020

What will happen next, how will I take that next breath, what can I do to prepare, and what will I do if the virus strikes?” “What will happen next, how will I take that next breath, what can I do to prepare, and what will I do if the virus strikes?” Breathe in – breathe out. Fill your lungs and then slowly exhale.

Training 296

Training Take-out Transportation Customer Experience 296

7 Shifts

OCTOBER 2, 2019

If you’re transitioning to a restaurant management position, congratulations! This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff.

Management 285

Management Management Communication Back of House 285

Modern Restaurant Management

SEPTEMBER 29, 2022

No matter how excellent your customer service is, you will always encounter the occasional aggressive customer. You cannot avoid them; sooner or later, you will encounter them. Setting up and maintaining a good customer relationship is critical to your hospitality and restaurant industry. Be civil no matter what.

Cash Management 193

Cash Management Customer Service Food Safety Restaurant Law 193

7 Shifts

AUGUST 15, 2022

Are you a restaurant owner looking for question to ask potential candidates? There are a lot of jobs available in the restaurant industry. It shows your employer that you're a good fit for the role—and tells you if the restaurant is a good fit for you. Restaurant Interview Questions and Answers [PDF]. How to Answer.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Modern Restaurant Management

AUGUST 3, 2022

Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. Every time you train someone, you learn from them as much as they learn from you.

Communication 199

Communication Leadership Food Supply Back of House 199

Modern Restaurant Management

APRIL 26, 2024

and 8 percent, respectively) and the number of people telling restaurants about their food allergies upfront is increasing. To keep up, restaurants need systems that can quickly check if dishes contain allergens and alert staff. Food allergies in the United States affect an estimated 26 million adults and six million children (10.8

Dietary Restrictions 88

Dietary Restrictions Allergens Point of Sale Customer Experience 88

Modern Restaurant Management

AUGUST 20, 2021

While the restaurant sector shut down during the pandemic, food supply chain technologists were working hard to open new avenues to improve automated processes for restaurants. As restaurants reopened to increased costs and staff shortages, automation has become less a future goal than an urgent need.

Supplies 204

Supplies Food Supply Online Ordering Inventory 204

Modern Restaurant Management

JANUARY 12, 2022

The pandemic has challenged the relationship between restaurant operator and guest. Loyalty programs are commonplace today, a necessity and important part of restaurant marketing strategy. How has the pandemic pushed the restaurant industry to update their offerings? Suzi Tripp.

Loyalty Program 215

Loyalty Program Customer Experience Social Media Online Ordering 215

Modern Restaurant Management

APRIL 27, 2023

AI certainly has the potential to change so many things in society, but what will accelerate change is how technology and models like the ones developed by OpenAI will be applied to solving real business problems across industries. The restaurant industry is no exception.

Technology 88

Technology Social Media Online Ordering Website Management 88

7 Shifts

JUNE 8, 2020

As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. Not only do we have a dozens of employees with previous restaurant experience, but we also have numerous team members who used 7shifts in their previous roles in restaurants. Rachel: “The people!

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Modern Restaurant Management

APRIL 4, 2023

The labor shortage that began in 2020 has not slowed, with restaurants continuing to struggle to fill open positions and keep employees long-term. Successfully implementing these changes can often be a challenge, due in part to manual processes such as paper-based employee schedules and out-of-date sales forecasts.

2023 167

2023 Customer Experience Restaurant Law Communication 167

Modern Restaurant Management

NOVEMBER 8, 2022

. " Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture " by Emmanuel Laroche offers insights from leading chefs and readers will walk away with advice and inspiration from noted chefs, restaurant owners, bartenders, and industry leaders, all of whom have shared their stories in their own words.

Food 178

Food Book Leadership Fast Casual 178

Focus POS

AUGUST 12, 2020

When you operate a restaurant, it’s easy to get caught up in the numbers. If sales are high, then your restaurant must be doing well, right? . It’s tempting to use sales figures as proof that you’re managing your restaurant well. How to fix it: . Sorry to break it to you, but that’s not always the case. Recognition?

Management 167

Management Management Customer Experience Point of Sale 167

Modern Restaurant Management

APRIL 19, 2022

When my dad and I first decided to open a restaurant in the 1980s, we wanted to do it all. As a restaurant owner, you may worry about a loss of revenue. I will start with the most important part of any restaurant concept, which is obviously the quality of the food. Staffing Your Restaurant.

Specials 193

Specials Coaching Customer Experience Customer Service 193

Modern Restaurant Management

JUNE 30, 2023

” Simple concept yet much harder to pull off for today’s restaurants struggling to harmonize in-store, drive-thru, delivery and curbside experiences for both customers and employees. Some restaurants use “pick-up racks” with rows of bags marked with a customer’s name.

Operations 177

Operations Mobile Ordering Customer Experience Online Ordering 177

Modern Restaurant Management

AUGUST 3, 2022

Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. Every time you train someone, you learn from them as much as they learn from you.

Communication 167

Communication Leadership Food Supply Back of House 167

Modern Restaurant Management

APRIL 18, 2022

As restaurants continue to deal with the staffing shortages affecting the entire industry, they inevitably look for ways to improve the employee experience. Measures such as better pay, attractive benefits, and flexible scheduling may attract more workers, but they aren’t quite solving the overall labor challenge.

Seating 199

Seating Customer Experience Customer Service Take-out 199

Embrace the Suck

FEBRUARY 12, 2020

I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! Never fear, the names have been changed to protect those that have a restaurant that sucks.

Coaching 330

Coaching Email Marketing Communication Workshop 330