7 Shifts

JUNE 20, 2022

Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. Table of Contents. What is a ghost kitchen? Benefits of a ghost kitchen model. What is a ghost kitchen?

Front of House 435

Front of House Food Truck Back of House Social Media 435

Modern Restaurant Management

FEBRUARY 8, 2024

Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. Ask for references. A clean restaurant improves the overall dining experience and more importantly, prevents people from getting sick while eating your food. They should be willing to share.

Specials 492

Specials Operations Hiring Front of House 492

Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. In the end, from my perspective, the ones who exceed their own and other’s expectations are the ones that find strength in the school of hard knocks.

Front of House 453

Front of House Uniforms Back of House Kitchen Safety 453

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region. YES – the menu is that important!

Menu 420

Menu Seasonal Menu Front of House Café 420

Modern Restaurant Management

MARCH 18, 2020

Back in the day, ranchers branded cattle to identify each animal. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. We refer to this friction as tension.

Marketing 410

Marketing Front of House Back of House Design 410

EATER

SEPTEMBER 13, 2023

Before the fire, Lahaina’s world-famous Front Street was little more than a patchwork of wooden shacks held together by layers of paint, cooking grease, crusty sea salt, banana sap, and gossip. Over the years it housed a saloon, stage, and movie theater. Over the years it housed a saloon, stage, and movie theater.

Front of House 345

Front of House Back of House Food Truck Dine-in 345

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.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Goliath Consulting

JUNE 30, 2020

According to Toby Malbec, Managing Director of ConStrata Technology Consulting featured in Hospitality Tech Magazine, higher level of protection and assurance of safety measures are necessary to alleviate customers of their health concerns and persuade them back to dining in (6). Tech for Touchless, Contact-Free Dining. Employee Health.

Kitchen Safety 349

Kitchen Safety Food Safety Front of House Back of House 349

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. A bad shift can lead to unhappy customers and disgruntled staff. What is a pre-shift meeting.

Front of House 397

Front of House Back of House Customer Service Coaching 397

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

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 346

Back of House Kitchen Safety Hotels Front of House 346

Culinary Cues

JANUARY 18, 2023

Whenever we (chefs) look back on our time in the kitchen, we’re able to categorize experiences in one of three silos: a learning experience, mission accomplished, or inspiration. The important thing about those moments in time is their value as a reference. I never want to be in that position again, so what have I learned?”

Back of House 411

Back of House Front of House Education Café 411

EATER

DECEMBER 10, 2021

Between 1950 and 2018, 95 percent of the books published by major publishing houses, like Simon & Schuster and Penguin Random House, were written by white authors, according to a New York Times op-ed by Richard Jean So and Gus Wezerek. But Black authors, editors, and booksellers have long been doing the work.

Book 361

Book Front of House Back of House 2006 361

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

7 Shifts

MAY 27, 2021

A rotating shift refers to the change from one shift to another – for example, an employee might work the lunch shift on Mondays in one month, but rotate to the Monday dinner shift in another month. Restaurant schedules shuffle all the time. Table of Contents. What is a Rotating Schedule? What is a Rotating Shift? Fixed Versus Rotating.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. Table of Contents.

Management 370

Management Management Document Hiring 370

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

APRIL 23, 2021

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.”. As we start to welcome back workers, doing things as they were before isn't going to work—especially in hiring. Adam Ranier, Writer, Restaurant Manifesto.

Hiring 370

Hiring Front of House Back of House Food Safety 370

7 Shifts

DECEMBER 27, 2019

Selection ($645.04): Restaurants invest resources into interviewing candidates, calling references, and conducting background checks. The average restaurant employee, however, change jobs every 56 days ! It’s a miracle that restaurants remain a significant part of the economy despite this major staffing problem. Here’s how.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Culinary Cues

SEPTEMBER 14, 2019

Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. I have always been blessed to count a significant number of true chefs as friends. TEACH SOMETHING NEW EVERY DAY.

Front of House 310

Front of House Communication Back of House Reference 310

EATER

DECEMBER 21, 2020

David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. Along with Momofuku’s rise has come Chang’s own.

Front of House 364

Front of House Back of House Book 2008 364

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

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. He has been one of my primary motivators and reference points throughout my career in food. He would ask: “What are you doing to excite and inspire the next generation of cooks?

Hotels 297

Hotels Front of House Fine Dining Back of House 297

7 Shifts

NOVEMBER 17, 2020

Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go. Employees can refer to evaluation forms to track their progress and set professional development goals.

Point of Sale 370

Point of Sale Download Communication Reference 370

Culinary Cues

MAY 16, 2022

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique. Your dictionary.

Café 377

Café Front of House Point of Sale Back of House 377

Embrace the Suck

JANUARY 13, 2021

Yet, here you are still slugging it out every single day doing battle on the front line. When I dug down into what created this toxic behavior it was easy to see now (not so much back then). Back then my number one solution to fix a problem was to just work through it. So, you do what you know. Two Restaurants: Two Mindsets.

Coaching 360

Coaching Back of House Front of House Take-out 360

Goliath Consulting

JUNE 15, 2020

The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Perhaps more unsettling is the uncertainty of it all. So the question is: how do you respond?

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

7 Shifts

NOVEMBER 12, 2020

What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team. It usually involves an orientation, paperwork collection, and training. Then, explain how you display these values at work.

FOH 307

FOH Food Safety BOH Customer Service 307

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

APRIL 8, 2021

For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. Café Momentum is more than just a restaurant, though. The year had started off strong. Several U.S.

Training 310

Training Café Kitchen Safety Back of House 310

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. Aramark Creates Safety Plans.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do.

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

NOVEMBER 2, 2021

The 9/80 work schedule refers to a method that differs from the traditional eight hours a day, five days a week work schedule. So, what exactly is the 9/80 schedule, what are its benefits, and how can it work in your restaurant? Table of Contents. What is a 9/80 Work Schedule? Disadvantages. How does a 9/80 schedule affect payroll?

Employee Relations 397

Employee Relations Tip Distribution Front of House Mobile Ordering 397

EATER

JANUARY 5, 2022

On a theater-sized screen set up at the front, I watch as a drone flies over a low, sunny suburb, bypassing highways and beaches and nondescript homes, where in the backyards everyone cranes their necks to see what this spidery black object is zooming across the sky. Why should you ever have to leave the house? What a bold future.

Food 361

Food Mobile Ordering Online Ordering Food Order 361

ChowNow

JULY 17, 2024

Defining clear roles and responsibilities up front can help your team understand how they work together and avoid having any tasks fall through the cracks. Defining clear roles and responsibilities up front can help your team understand how they work together and avoid having any tasks fall through the cracks.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

SEPTEMBER 28, 2020

However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill.

FOH 195

FOH Management Management Cash Management 195