Culinary Cues

JULY 16, 2022

Dick Cattani was a monumental figure in the business of food hospitality. Midway through my career I returned to my alma mater as an instructor and eventually dean of their hospitality and culinary programs. I worked with Dick who was known as a terrific listener, mentor, and problem solver.

Front of House 370

Front of House Back of House Education Leadership 370

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. 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. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

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 351

Technology Front of House Social Media Back of House 351

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. A recent survey of restaurant operators by the University of South Florida School of Hospitality found that hiring and turnover was their number one challenge.

Front of House 229

Front of House Loyalty Program Back of House Training 229

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

Modern Restaurant Management

JUNE 11, 2021

In this episode of The Main Course host Barbara Castiglia gets the answer from Izzy Kharasch, a Restaurant Coach, Chef, and owner of Hospitality Works. He has served as the Executive Chef at Harvard University, and in 1987 he founded Hospitality Works, helping several Chicago restaurants turn around their fortune.

Coaching 178

Coaching Front of House Back of House Hospitality 178

7 Shifts

APRIL 21, 2023

Maybe you realized hospitality is your passion. But his father pushed him to get a college degree in case hospitality didn't work out. Kam Talebi, Founder & CEO at Kaskaid Hospitality A good leader understands the pain points of their staff. What comes to mind when you think of success in the restaurant industry?

Leadership 195

Leadership Training Front of House Customer Experience 195

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 113

Training Café Kitchen Safety Back of House 113

7 Shifts

SEPTEMBER 19, 2022

Back-of-House and Front-of-House. High turnover has long been a core tenet of the hospitality industry. 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

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

FOH 221

FOH Front of House Customer Service Back of House 221

7 Shifts

APRIL 23, 2021

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. The traditional front of the house to the back of the house divide has closed. Online job postings are often overlooked in the hospitality industry.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Modern Restaurant Management

FEBRUARY 8, 2023

Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Automated solutions like call-in waiting, online bookings, etc.,

Fine Dining 193

Fine Dining Technology Front of House Sustainability 193

Ken Burgin

FEBRUARY 13, 2024

Are there opportunities for further training, or to attend workshops and events? If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. Questions in the Minds of Chefs or Cooks Applying for a Job What is the restaurant’s culinary or food philosophy?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

FOH 195

FOH Front of House Customer Service Back of House 195

Modern Restaurant Management

OCTOBER 25, 2023

Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. isolation in back of house). 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 177

Management Management Front of House Back of House 177

Ken Burgin

FEBRUARY 13, 2022

More young people are being given management responsibilities early in their career, and running a hospitality business is becoming more complex. Training and development for new leaders can be done through professional courses, and many times it’s through guidance on the job. Subscribe to Hospo Reset Podcast on Apple Podcasts.

Leadership 60

Leadership Hospitality Front of House Coaching 60

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. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant.

Technology 147

Technology Front of House Back of House Online Ordering 147

Future Food

MAY 10, 2022

Applicants for hospitality jobs are at a two-year low, with the number of job ads at a two-year-high, jumping 20 per cent in February alone. Observations from a Hospitality Consultant. Hospitality Workforce the Key to Business Success.

Hospitality 78

Hospitality Food Supply Customer Service Customer Experience 78

Modern Restaurant Management

APRIL 8, 2024

Food Safety Food safety is paramount to any business that involves food and as a result the resources to train and develop food safety at all levels is well-established. This is also well-known in foodservice with the fast-paced work required in back and front of house.

Food 174

Food 2002 Food Safety Kitchen Safety 174

Culinary Cues

JULY 4, 2021

This will, of course, make it far more challenging to control quality and consistency, but with a movement towards on-going training and quality assurance – it can be done. 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.

2021 497

2021 Food Supply Seasonal Menu Supplies 497

Modern Restaurant Management

JANUARY 13, 2022

Provide Customer Service Training. There is a direct correlation between customer service level and staff training. The better trained your staff is, the more likely they will be highly motivated and efficient at their jobs. That boils down to employing well-trained and motivated staff who know what, what and how to do it.

Front of House 209

Front of House Kitchen Safety Customer Service Point of Sale 209

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. 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. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

DECEMBER 27, 2019

When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. Money Turnover costs the hospitality industry an average of $5,864 per employee. Orientation and training ($820.96): Onboarding are training are costly and time consuming. Here’s how.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

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 396

Fine Dining Front of House Customer Service Customer Experience 396

Food Business

DECEMBER 17, 2019

I think there are two basic types: occasional workshops to improve hospitality, and an ongoing educational series of workshops that are staff led. HOSPITALITY FOCUSED WORKSHOPS Whether you create a workshop, or bring in someone, the goal is the same: to improve the guest experience. That’s why there is value in workshops.

Workshop 130

Workshop FOH Front of House BOH 130

Foodable

NOVEMBER 24, 2021

Listen to "A Classically Trained Chef’s Journey to Making Burgers" on Spreaker. In this episode of Chef AF, I chat with Chef Paul Griffin , chief culinary officer at BurgerFi about his training, his experience of over twenty years, and his road to BurgerFi. We have a five-person team based on the 5 positions that they train.

Training 52

Training Front of House Back of House 2006 52

Goliath Consulting

APRIL 10, 2023

As restaurateurs, we like to think we can handle every issue that arises in our buildings, but trained professionals know exactly which problem areas to inspect. HVAC Tips Maintain your BOH and FOH With your back of the house refrigeration maintenance scheduled, it is time to take a look at the front of the house preparation.

Front of House 154

Front of House FOH BOH Back of House 154

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. When we won Best Restaurant in the World, I was in the hospital with a cardiac, a heart procedure at the age of 30.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

7 Shifts

MAY 10, 2021

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. On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. That's not going to build a foundation.

Hiring 370

Hiring Back of House Tip Distribution Insurance 370

Modern Restaurant Management

JULY 19, 2021

As restaurants and other hospitality venues re-open and see increased demand from customers and guests, one thing is clear: labor shortages could slow their recovery, hampering businesses trying to capitalize on the booming consumer demand. While some point to the labor crunch as a short-term issue, this is likely wishful thinking.

Guest Recovery 199

Guest Recovery Recruiting Front of House Customer Service 199

7 Shifts

AUGUST 7, 2020

What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) Why it’s important to ask: Oftentimes, front-of-house roles are seen as temporary jobs for workers rather than long term career options.

2020 312

2020 Kitchen Safety FOH BOH 312

EATER

JULY 2, 2021

With the lens of someone who works at the intersection of food and social justice, I spoke with experts in the hospitality field to learn more about how workers can seize this opportunity to find the right restaurant job, gathering questions prospective applicants can ask to ensure they are making a good choice. Shutterstock. Are tips pooled?

Hospitality 96

Hospitality Food Safety Front of House Guest Recovery 96

Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022 378

2022 Food Truck Merchandise Point of Sale 378

Modern Restaurant Management

JANUARY 11, 2024

Value Your Staff Employee turnover in the hospitality industry is always high as many young people use these positions as starter jobs to help build work experience before moving on to college or other professional positions. percent according to Toast , a leading publication reporting on the hospitality industry.

Management 159

Management Management Back of House Customer Service 159

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. Competition : The pandemic significantly affected the restaurant and hospitality industries. After a few seconds of placing the order, a notification appears on your messaging app.

Front of House 199

Front of House Mobile Ordering Loyalty Program Back of House 199

Modern Restaurant Management

MAY 24, 2022

In fact, studies show that the “quit rate” among hospitality workers is more than double than that in other industries. It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. A little thank you goes a long way. Communicate.

Front of House 204

Front of House Seminar Back of House Social Media 204