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. I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely.

Fine Dining 195

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

7 Shifts

NOVEMBER 14, 2024

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Open for Business

MAY 4, 2023

Keeping your online presence up to date, cutting wait times, and highlighting your value all make for a dining experience that feels good to guests and keeps them coming back—no matter what’s happening in the economy. Leveling up the dining experience and taking feedback seriously can turn guests into evangelists for your brand.

Take-out 78

Take-out 2023 Customer Service Online Ordering 78

Culinary Cues

AUGUST 22, 2022

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. I have very fond memories of walking the streets of St. That was it! Those four or five employees were like family.

Seating 449

Seating Front of House Back of House Cash Management 449

EATER

NOVEMBER 17, 2022

Star Anya Taylor-Joy, director Mark Mylod, and consulting chef Dominique Crenn on building the world’s creepiest restaurant It seems counterintuitive, but for many of us, there is perhaps no feeling more pervasive in the world of fine dining than discomfort. Mark Mylod: Rustic modernism was the aesthetic that felt most at home to us.

Fine Dining 98

Fine Dining Menu Influencer Dine-in 98

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 433

Kitchen Safety Front of House Fine Dining Back of House 433

Culinary Cues

MAY 20, 2024

Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance. 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.

Hotels 280

Hotels Front of House Fine Dining Back of House 280

Modern Restaurant Management

JULY 10, 2024

And yet, the diner who walks out with your logo beer mug is damaging your restaurant’s bottom line. After a guest thief takes what they want, the restaurant must purchase replacements and eventually report the thefts to their insurance company, which in the long run will raise their premiums, creating another drag on profitability.

Back of House 196

Back of House Fine Dining Take-out Social Media 196

Modern Restaurant Management

SEPTEMBER 27, 2023

Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. percent) and fine dining restaurants (19.9 percent year-over-year at fine dining and 3.53

Fast Casual 197

Fast Casual Fine Dining Employee Relations Customer Service 197

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Find out everything you can about your guests and potential guests.

Fine Dining 402

Fine Dining Front of House Customer Service Customer Experience 402

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. At that time he was owning Poppy + Rose along with his other business partners until I came along and bought them out. It served a purpose.

Front of House 370

Front of House Back of House Take-out Book 370

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. (If

Front of House 221

Front of House FOH Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. Coming out of the pandemic, many restaurants switched to charging a service fee to compensate staff instead of relying on the tip credit. (If

Front of House 195

Front of House FOH Customer Service Back of House 195

7 Shifts

MAY 23, 2024

That said, we've compiled some of the best techniques for increasing restaurant sales and taking your business to new heights. That said, we've compiled some of the best techniques for increasing restaurant sales and taking your business to new heights. The competition in the restaurant industry is getting tighter.

Social Media 195

Social Media Loyalty Program Email Marketing SEO 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

7 Shifts

DECEMBER 16, 2020

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. So the warm weather has been very good to us out there, and we’re investing a lot to make it look nice and be comfortable.”

Back of House 284

Back of House FOH Front of House Point of Sale 284

7 Shifts

OCTOBER 31, 2022

Taking the time and energy to create one proves to others (and yourself) that you're serious about the venture. 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.

Point of Sale 397

Point of Sale Back of House Document Download 397

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 471

Fine Dining Back of House Dine-in Presentation 471

Culinary Cues

JANUARY 23, 2021

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. So what is contribution margin? SP = $43.33.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

7 Shifts

MARCH 3, 2021

When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. This places kitchens at the center with and multiple spokes—from delivery to meal kits to virtual brands—all coming out of it. A restaurant evolution is happening before out eyes.

2021 195

2021 Fast Casual Back of House Casual 195

Modern Restaurant Management

APRIL 20, 2023

The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. The building’s new timber addition adds 1,300 square feet of much-needed space to the program.

Back of House 167

Back of House Design Fine Dining Customer Experience 167

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

Modern Restaurant Management

OCTOBER 13, 2022

But restaurants face a fine balance in increasing costs, as customers are also impacted by the realities of inflation. Recent surveys are showing the vast majority of Americans have been cutting back on dining out. Adopt In-House Technology to Improve Service and Reduce Errors.

Technology 180

Technology Loyalty Program Mobile Ordering Download 180

7 Shifts

OCTOBER 20, 2022

But one can't deny that tips make up a majority of restaurant workers' take-home pay. One of those ways is tip pooling, where all tips are collected into one “pool” and re-distributed back to employees. In theory, it's simple, but this tip-out method is subject to federal laws and another layer of state-by-state laws on top of that.

Tip Distribution 195

Tip Distribution Restaurant Law 2023 Cash Management 195

7 Shifts

AUGUST 16, 2024

On the front-of-house side, they focus on customer service, solving problems quickly to keep guests happy and returning. By honing these skills managers can take leadership courses and mentorship, aspiring managers can inspire and motivate their teams to deliver exceptional service. As of 2024, they make around $26.42

2024 195

2024 Management Management Leadership 195

Modern Restaurant Management

FEBRUARY 7, 2023

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. While perhaps a consistent feature of your daily business, they are not your employees.

Delivery 196

Delivery Front of House Back of House Fine Dining 196

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Educate yourself on costs, hiring, and the market you are in before taking the leap. Congrats! ?? And good luck. Hiring/staffing ??

2020 335

2020 Hiring Cash Management Education 335

7 Shifts

MAY 2, 2023

So, when I dropped out of a PhD program I was supposed to start and that's when I started working in restaurants. Because I needed a job and I was looking around, and I didn't know clearly at that time where my life was going to take me, I just knew I needed money. And I was cooking on the side to get me through my studies, for fun.

Front of House 195

Front of House Back of House Insurance Seasonal Menu 195

EATER

SEPTEMBER 18, 2024

Buckle up for a two-hour “Mise en Place” marathon where we takes you behind the scenes at seven Michelin-starred restaurants Since 2019, Eater’s Emmy-nominated video series Mise En Place has been pulling back the curtain and giving viewers an inside look at how the world’s top-tier restaurants are run. and London. and London.

Fine Dining 76

Fine Dining Back of House Dine-in 2019 76

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

SpotOn

SEPTEMBER 30, 2024

There's room for fast food chains, fine dining restaurants, and casual dining restaurants, steakhouses, falafel spots, taco trucks. Fine dining restaurants White tablecloths, candlelit dinners, extensive wine lists, and exceptional service are some of the hallmarks of fine dining establishments.

Fast Casual 52

Fast Casual Food Truck Fine Dining Brewery 52

7 Shifts

NOVEMBER 16, 2021

There's a lot of confusion surrounding the process, structure, and laws regarding restaurant tip outs. For that to happen, it's necessary to understand the rules of tipping out, choose a structure that works for your staff, and communicate that structure to employees clearly. What is a Tip Out? Tip Out Methods.

Tip Distribution 195

Tip Distribution FOH Front of House Restaurant Law 195

EATER

JUNE 4, 2024

Oxte Immigrant chefs are shaking up Paris’s fine dining scene with Michelin-starred restaurants, venues in five-star hotels, and Lebanese, Mexican, and Korean flavors not traditionally found in haute French cuisine When Enrique Casarrubias came to Paris from Mexico in 2007, he had no intention to stay. Prepping a dish at Oxte.

Fine Dining 76

Fine Dining 2011 2010 Back of House 76

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.

Front of House 148

Front of House Food Supply Back of House Delivery 148

Modern Restaurant Management

AUGUST 16, 2021

Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. They remind us not only that there are great people out there, but also that many of them work for us! When the chef and general manager found this out, they immediately jumped into action.

Front of House 208

Front of House Cash Management Back of House Hiring 208

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Sling

MAY 13, 2023

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. A fine dining establishment may need all 24 positions on this list, while a food truck may only need three or four.

Front of House 78

Front of House Back of House Kitchen Safety Food Truck 78