Culinary Cues

JUNE 16, 2023

Shawn was 17 years old, an average student in school, no real direction, wanted to have fun, make a difference, do something important, and college was far from his thinking. Last summer he had a job as a dishwasher in a local diner. Too many of his friends took the wrong fork in the road. Work in the diner was great.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

7 Shifts

JUNE 16, 2022

Throw in dozens of locations to manage, and visibility becomes foggy. What is the Difference Between a Franchise Advisory Council and a Franchisee Association? These associations are kind of like clubs, as they consist of franchisees from multiple different businesses (and even business types). Table of Contents.

Franchise 370

Franchise Franchising Communication Front of House 370

Culinary Cues

FEBRUARY 3, 2020

To be a chef is the same, in many ways, as becoming a doctor, lawyer, musician, athlete, performer, nurse, dietitian, painter, sculptor, builder/craftsman, and dozens of other callings in life. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen. Is it worth it?

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. Making the effort to solve those problems is another story.

Social Media 474

Social Media Cash Management Blog Equipment 474

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. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

FEBRUARY 9, 2022

What is the difference between a cook and a chef”? A CHEF IS (A baker’s dozen): [] The Role Model for the Kitchen. It happens now and again, that question comes up on-line, usually from individuals new to a professional kitchen, or those who have little idea about how kitchens work. Sometimes, it depends on how you ask the question.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Culinary Cues

JUNE 4, 2023

I’ve been reading an interesting book of advice from dozens of prominent chefs: “Chef Wise” from Phaidon Books. Know the difference between listening and simply hearing. This is a compendium of quips that are based on experience; snippets of advice that we can all benefit from. Start immediately! Listen more, talk less.

Brewery 353

Brewery Equipment Book Blog 353

Culinary Cues

JULY 4, 2021

By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal. So, here we are facing overnight demand (it’s like everyone turned on the open switch at the same time) that exceeds supply and our ability to deliver.

2021 495

2021 Food Supply Seasonal Menu Supplies 495

7 Shifts

FEBRUARY 15, 2022

About a year and more than a dozen episodes later, we had the privilege to interview a wide range of folks with advice on everything from hiring staff , to creating content, to providing benefits, and increasing profits. You post that content online on all those different social platforms. It's a full-on media company.

Social Media 448

Social Media Hiring Website Management Hospitality 448

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

MARCH 15, 2021

There has never been a more important time for culinary schools than right now. 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.

Education 539

Education Food Supply Training Communication 539

Modern Restaurant Management

OCTOBER 1, 2022

It combines different online and offline strategies to promote a restaurant and increase orders. Restaurant marketing revolves around making your business known. But is it so simple to stand out from the crowd in 2022? With high inflation and the rising cost of living, people look to reduce spending on leisure activities.

Marketing 203

Marketing Email Marketing SEO Social Media 203

Culinary Cues

JULY 9, 2022

It’s the start of another day in the kitchen. Seven in the morning and aside from the baker and breakfast cook, I am alone with clip board in hand and my roll bag of knives placed strategically at a workstation. Having held the position of chef for nearly 20 years, this routine was very familiar and always enjoyed.

Front of House 366

Front of House Back of House Presentation Café 366

Modern Restaurant Management

APRIL 4, 2024

There is not one simple thing a company can do to be more sustainable–there are dozens that need to done every day, but they are doable. I loved each conversation for different reasons. She dives into the real definition and actions required to achieve sustainability from the environmental to the societal to the economical.

Sustainability 196

Sustainability Book Waste Food Supply 196

EATER

APRIL 16, 2024

. | Pergamino After decades of exporting the best coffee, Medellín’s local brands and cafe owners are turning residents on to the world-renowned specialty beans in their backyard and paying it forward to farmers “En casa del herrero, azadón de palo.” In the blacksmith’s house, a wooden hoe. Pergamino Pedro Miguel Echavarría.

Social Media 117

Social Media Point of Sale Food Supply 2012 117

Modern Restaurant Management

JANUARY 20, 2021

To avoid those issues as you move forward, you can choose to go a few different routes. When you have a huge, expansive menu with dozens of choices and huge portions, you’ll undoubtedly end up with a lot of wasted food. A Sustainable Supply Chain. Consumer demands have also caused a shortage of certain items, especially meats.

Sustainability 215

Sustainability Food Supply Front of House Waste 215

7 Shifts

JUNE 29, 2022

Some of the biggest restaurant businesses on the planet are franchises. They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place. Tools For Supporting Franchise Compliance. What Does Franchise Compliance Even Mean? Trademark rules.

Franchise 370

Franchise Franchising Restaurant Law Document 370

7 Shifts

JUNE 8, 2020

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. I loved meeting people from all different backgrounds and forming new relationships.” What did you do at your previous restaurant job before joining 7shifts?

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

Culinary Cues

APRIL 22, 2020

Meals at home are no different than meals in the restaurant. As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone. Each of us deals, or tries to deal, with this situation in our own unique way.

Back of House 352

Back of House Point of Sale Take-out Inventory 352

Culinary Cues

MAY 19, 2021

It’s interesting how people look forward to retiring from their careers – something that they spent maybe 50 or more years of their life doing. It is also confusing to see how many can do so without a thought or regret. Maybe, if that time was spent doing something that was not really that enjoyable – this reaction makes sense. For me – not so much.

Seasonal Menu 414

Seasonal Menu Take-out Consumer Goods Food Order 414

SpotOn

MARCH 19, 2024

SpotOn was named by Fast Company as one of the most innovative companies in 2024, joining past winners like OpenAI, AirBnB, and Microsoft. Listed as number 9 in the dining category by Fast Company , SpotOn was recognized for its continuous innovation with products like Seat & Send and Marketing Assist. They should expect innovation.

Innovation 111

Innovation Seating Customer Experience Point of Sale 111

7 Shifts

AUGUST 26, 2019

Before using 7shifts, we used a different scheduling app and I also communicated with staff through email, through text message—whatever worked in the moment. The Burger Priest is a classic, California-style burger joint “redeeming one burger at a time.”

Communication 277

Communication POS Management Management 277

Culinary Cues

DECEMBER 3, 2022

It’s 5:30am when the alarm clock screams “it’s time!” My bare feet hit the cold floor while the muscles in my legs resist with a creeping cramp that brings me quickly to my knees. I shout while frantically rubbing my calf trying to work out that Charlie horse pain. It has all become too commonplace and as such has little meaning.

Back of House 337

Back of House Hotels Front of House Book 337

Open for Business

APRIL 12, 2023

That’s why we tapped local experts in 17+ cities across North America to write up their authoritative and opinionated guides to the restaurants that infuse their hometowns with a vibrant sense of place. We call the collection “The Greats.” Enter executive chef David “Baz” Bazirgan, who is best known for Mediterranean spins on bistro fare.

Fine Dining 148

Fine Dining 2003 Front of House Seasonal Menu 148

Transact

OCTOBER 25, 2022

As Everett points out, the automated printing of labels also ensures that the back-of-house team isn’t wasting time writing out dozens of labels per day. As Everett points out, the automated printing of labels also ensures that the back-of-house team isn’t wasting time writing out dozens of labels per day. “A food labeling system.

Sports 147

Sports Bar Back of House Food 147

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. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

APRIL 26, 2020

Chefs know that things will be different and as a result they may be lost as to how to approach this planning process. Here are a dozen thoughts on how to approach planning: [] DON’T FORGET THE IMPORTANCE OF “WOW”. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

Modern Restaurant Management

DECEMBER 22, 2021

Dozens of new restaurants are opening worldwide every day, so it is important that your establishment attracts customer’s attention. The new year is about to begin, and many restaurant owners will be thinking about a redesign for their restaurants. Eliminate Distractions. One of the biggest distractions in restaurants are televisions.

Design 212

Design 2022 Front of House Sports 212

Modern Restaurant Management

DECEMBER 4, 2020

As a business broker, I have facilitated dozens of restaurant sales and have provided a few ideas that will hopefully help you position your business in the best light for sale and also make the process easier. There is not a standard multiplier or way of valuing a restaurant because they are all different. When Is It Time to Sell?

Cash Management 165

Cash Management Front of House Equipment Back of House 165

Modern Restaurant Management

SEPTEMBER 30, 2021

The trends around restaurant ownership change with time, but the COVID-19 pandemic has accelerated consumer and investor trends alike. Consumer expectations have been permanently altered, and there are some key features to look for when seeking to invest in a franchise that will keep up with those expectations. Concepts to Invest in. Where to Focus.

Franchise 223

Franchise Franchising 2021 Fast Casual 223

7 Shifts

AUGUST 15, 2022

While every restaurant is different—there are few questions that would be fair to expect at any restaurant job interview. Check out this blog and video on the top 9 interview questions to ask as an owner. There are a lot of jobs available in the restaurant industry. But there's one thing between you and the role you want: the interview.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Clover - Restaurants

MARCH 20, 2024

“After a historic year of growth during the post-pandemic recovery, the size of the franchise economy in 2023 will exceed pre-pandemic levels—demonstrating the power of the business model for prospective business owners when franchisors and franchisees work together.” How do restaurant franchises work?

Franchise 52

Franchise Franchising Document License 52

Embrace the Suck

APRIL 26, 2020

What numbers you track can make the difference between just getting by and getting ahead. In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water. It’s been happening for a while—you just haven’t felt the heat yet. What the Hell is a KPI? What you have is a hobby.

Cash Management 435

Cash Management Point of Sale Inventory Bar 435

7 Shifts

OCTOBER 8, 2021

There are dozens of costs associated with running a restaurant, and many of them remain out of your direct control: rent, utilities, insurance—etc. The restaurant industry is unpredictable. But the bulk of a restaurant's costs can be controlled. Those are your food costs and your labor costs , and together they make up your prime costs.

Seasonal Menu 195

Seasonal Menu Consumer Goods Food Supply Inventory 195

EATER

DECEMBER 1, 2023

Illustration by Bea Hayward Once a luxury reserved for posh dinners, fish roe has become the snack du jour at restaurants across the country — and it’s blurring the lines between casual and formal dining Caviar has gone on a journey over the past few years. It’s fun, of course, to take such an emblem of wealth and make it a bit more populist.

Fast Casual 109

Fast Casual Fine Dining 2008 Pricing 109

Culinary Cues

APRIL 13, 2022

Cooking and eating are two of the great pleasures in life. They are sensual in nature, vividly stimulating sight, sound, touch, smell, and taste as we participate in a process of transitioning Nature’s ingredients through the application of heat and seasoning. Nutrition was not a science; it was innate with a heavy dose of luck.

Coaching 350

Coaching Reference Food Order Customer Experience 350