Culinary Cues

AUGUST 22, 2022

Bigger brings a significant upswing in headaches, unforeseen challenges, an inability to flex, and long-term costs. Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. That was it!

Seating 452

Seating Front of House Back of House Cash Management 452

7 Shifts

MARCH 25, 2022

They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. According to 7shifts own data, the average amount of sales per day in 2022 for quick-serve and fast casual restaurants hovers around $4,680.20. Table of Contents.

Fast Casual 370

Fast Casual Casual Front of House Point of Sale 370

7 Shifts

APRIL 3, 2023

It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. We all know for the longest time that the back of house employees have been underpaid for decades in the restaurant business. Restaurants can operate while paying staff a sub-minimum wage of just $2.13

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Culinary Cues

MAY 28, 2022

If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. The dining room staff face some different marks in time that establish them as “prepared”.

Front of House 330

Front of House Back of House Small Business Employee Relations 330

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. Find the full guide to restaurant tip outs here. Servers, sometimes other FOH staff. Incentivizes servers. Even tip splitting. All eligible staff.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

Back of House 329

Back of House Kitchen Safety Hotels Front of House 329

Culinary Cues

SEPTEMBER 26, 2020

Your employees know that this is not the best way to start a dining experience. Ask your employees: “What else can we do to bring about that trust?”. [] Your employees know that preparing and serving food is only a part of what has kept customers coming back on a regular basis. The question is: “What’s the answer?”

Kitchen Safety 344

Kitchen Safety Back of House Front of House Customer Experience 344

7 Shifts

OCTOBER 31, 2022

A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

Point of Sale 397

Point of Sale Back of House Document Download 397

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 401

Menu Seasonal Menu Front of House Reference 401

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). TECHNOLOGY AND RESTAURANT CULTURE Learning to live with technology and stay in control is essential. Even if it’s only 20 minutes – make this a priority.

Technology 361

Technology Front of House Social Media Back of House 361

Culinary Cues

NOVEMBER 25, 2019

There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose. There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose. For a few, at some point that changes.

Fine Dining 403

Fine Dining Food Order Back of House Uniforms 403

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Table of Contents. What does 86 mean?

Definition 360

Definition BOH FOH Front of House 360

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 282

Hotels Front of House Fine Dining Back of House 282

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. Whether it's in the kitchen or a private dining room, keep it the same every time. Things to avoid.

Front of House 397

Front of House Back of House Customer Service Coaching 397

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Skills for Your Resume.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

AUGUST 12, 2020

Your marketing plan is your year-long guide to seek opportunities in public holidays and cultural events; it’s your marketing budget that will help reduce risk and minimize overspending; it’s your insights into customer behavior and trends; it’s your pièce de résistance to serve up a great experience and achieve your financial targets.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

DECEMBER 12, 2020

Chef Marc Meneau was such a chef – a powerful personality who elevated the dining experience – a chef who lived excellence every day in his restaurant L’Esperance in Vezelay, France. a house of worship where it is claimed rest some of the bones of Mary Magdalene. On rare occasions, there are chefs who do all of the above and more.

Fine Dining 363

Fine Dining Back of House Dine-in Presentation 363

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre. I wonder why this is the case.

Fine Dining 405

Fine Dining Front of House Customer Service Customer Experience 405

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. Training ALWAYS pays back in dividends.

Cash Management 379

Cash Management Social Media Restaurant Law Communication 379

7 Shifts

JULY 12, 2023

I kind of did it out of a self-serving type of thing where I was like, I never see him. "I I kind of did it out of a self-serving type of thing where I was like, I never see him. It served a purpose. She met her now husband and business partner, chef Michael Reed when he worked at Poppy + Rose in downtown LA. I seen the books.

Front of House 370

Front of House Back of House Take-out Book 370

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. Try 7shifts for free.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

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 5, 2023

In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. Patience, knowing that you probably don’t know what you don’t know, and fall back on perfecting what you do know first, and realize that when you are ready, you will be ready. You want more!

Kitchen Safety 380

Kitchen Safety Food Safety Back of House Front of House 380

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up.

Back of House 284

Back of House FOH Front of House Point of Sale 284

Social Hospitality

MAY 6, 2020

Four Seasons New York: Housing Healthcare Pros. Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances. Hotel Trundle Shares Stories of Happiness.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

7 Shifts

FEBRUARY 8, 2024

The ripple effects of the pandemic continue: the National Restaurant Association finds that off-premises dining continues to happen much more frequently than before, with 66% of consumers more likely to order takeout in 2023 than they were before the pandemic. Try 7shifts for free.

Management 352

Management Management Operations Mobile Ordering 352

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution?

2024 203

2024 Mobile Ordering Front of House Fast Casual 203

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 341

Food Front of House Point of Sale Back of House 341

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Technology 223

Technology Front of House Back of House Online Ordering 223

Culinary Cues

MAY 21, 2023

In all cases, we remain in control of the technology that serves as an effective tool. I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known.

Technology 349

Technology Social Media Back of House Front of House 349

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. Switching from a fast-casual concept to fine dining can allow for a nice change of pace. Table of Contents. New Concept or Replicate?

Management 370

Management Management Document Hiring 370

7 Shifts

APRIL 23, 2021

Staff are now tasked with policing masking, moving heavy furniture to configure outdoor dining, and packaging to-go orders. Imagine if you were furloughed from your job then offered it back with more responsibility and less pay; you probably wouldn't be in a hurry to return to that job either.”. That all begins at the hiring level.

Hiring 370

Hiring Front of House Back of House Food Safety 370

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. On the other hand, skimping on ingredients increases the likelihood that a guest won't come back – and may even tell others not to do the same. Table of Contents.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

JANUARY 14, 2020

They have a poor attitude, which affects how customers feel about their dining experience and how colleagues feel about their employers. They have a poor attitude, which affects how customers feel about their dining experience and how colleagues feel about their employers. These restaurants rely on 15.3

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

7 Shifts

OCTOBER 15, 2020

Data from Restaurant365 backs up our own findings, showing that the sales recovery of New York is trending below the average (with New York sales remaining 52% below pre-COVID levels, whereas the average is 22%). And restaurants also pose possible risks, concentrations of people inside [for] indoor dining. As the Head of U.S.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285