Culinary Cues

JULY 12, 2020

They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Sure, there are temperature checks at the back door, masks donned upon arrival, and deep hand cleaning constantly throughout the day, but in reality no one knows if this is enough.

Front of House 414

Front of House Back of House Dine-in Food Truck 414

7 Shifts

JUNE 23, 2020

The first option is to use a third-party delivery app like UberEats and Doordash, and while they’re great options to increase your restaurant’s reach, they are known to charge a large percentage of the total bill—often upwards of 20-30% in order to use their services. Pros of in-house delivery. Cons of in-house delivery.

FOH 370

FOH Delivery Insurance Back of House 370

7 Shifts

APRIL 3, 2023

Tips are an essential part of a restaurant worker's take-home pay. It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. But in order to break free from tipping, it's going to take a bevy of restaurant operators willing to stick their neck out and make a change.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

7 Shifts

JANUARY 26, 2021

million out of work, it was nothing short of devastating. Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic.

2021 370

2021 Front of House Social Media Mobile Ordering 370

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Online and Mobile Ordering Systems. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020.

Technology 370

Technology Front of House Social Media Back of House 370

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. This includes back waiters, bus personnel, and bartenders. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

Seasonal Menu 525

Seasonal Menu Back of House Customer Service Front of House 525

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

7 Shifts

SEPTEMBER 26, 2022

Making Your Resume Stand Out. 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.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

NOVEMBER 29, 2022

Here’s an important – but often overlooked – truth for the restaurant industry: To make your customers to feel valued and appreciated, you must get their orders right! Perhaps they’re understaffed and struggling to keep up with incoming orders. Why is order accuracy so important for a restaurant?

Ordering 225

Ordering Employee Relations Online Ordering Customer Service 225

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. 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

Modern Restaurant Management

SEPTEMBER 1, 2020

Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. " While contactless ordering and payment is here to stay, many operators remain concerned about how this new service model will impact their guest experience.

Hospitality 230

Hospitality Ordering Front of House Customer Experience 230

7 Shifts

FEBRUARY 18, 2020

However, when stress so deeply affects employees that it leads to sleep-disturbing nightmares, it can take a toll on workplace satisfaction and engagement. You’re on shift as a server and you can’t seem to get orders right. The kitchen is backed up so your customers have to wait a long time for food and take it out on you.

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

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 327

Back of House Kitchen Safety Hotels Front of House 327

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

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously.

Fine Dining 400

Fine Dining Food Truck Back of House Pricing 400

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%). Online and mobile ordering systems Spurred on by the pandemic, online and mobile ordering have grown faster than even the most tech-positive forecasters would’ve predicted five years ago.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

OCTOBER 12, 2022

Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Takes away a considerable portion of server's share requiring higher hourly wages. Percentage-based tips outs. Does not take into account slower shifts or individual performances.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

FEBRUARY 5, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. There’s a wide range of options available that take the entire process online. It’s a necessity for building a modern and future-proof restaurant.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

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

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

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

Front of House 407

Front of House Back of House Seating Food Truck 407

7 Shifts

APRIL 13, 2021

Canyons has also seen success in breaking down labor percentages into the back and front of the house to better understand where they may be overstaffed. This is usually 9% for the back of the house and 4% for the front, totally a target of 13%. They also opened a sister restaurant, Gameday Fresh Grill, also in Woodstock.

Front of House 370

Front of House Point of Sale Back of House Franchise 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

Modern Restaurant Management

JUNE 21, 2021

Mobile order and pay solutions are a cost-effective way to support the current skilled staff you have to deal with peak periods while also helping to maximize sales. Here are four reasons why restaurant businesses should consider mobile order and pay solutions to support any current staffing shortages: 1. Reduce Admin Tasks.

Mobile Ordering 186

Mobile Ordering Ordering Front of House Guest Recovery 186

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. While these local favorites are great at attracting their neighbors to visit again and again, to out-of-towners, they’re just another restaurant that looks like it could do with some renovations. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”?

Back of House 430

Back of House Reference Presentation Mobile Ordering 430

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). Encourage talk about food while on the job, take the time as a chef or manager to make “FOOD FACT” teaching moments throughout the day.

Technology 358

Technology Front of House Social Media Back of House 358

7 Shifts

SEPTEMBER 7, 2021

We also looked to see if the number of items ordered per receipt has stayed the same: they didn't. Guests are ordering fewer items and paying more for them. Either diners have switched to ordering the more expensive items off the menu, or we're seeing very strong inflation of prices on menus. per receipt. in 2019 and $99.50

Tip Distribution 370

Tip Distribution 2021 2019 Cash Management 370

Culinary Cues

DECEMBER 3, 2022

, I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. By 7am I am walking through the back door of the kitchen. It has all become too commonplace and as such has little meaning. Can’t make it in.”

Back of House 346

Back of House Hotels Front of House Book 346

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. For a few, at some point that changes.

Fine Dining 400

Fine Dining Food Order Back of House Uniforms 400

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) You'll also be less likely to order too much of any ingredient, which leads to food waste. avocados in the stock room.

Inventory 370

Inventory Management Management Point of Sale 370

7 Shifts

MAY 25, 2020

There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Here are some guidelines to consider implementing before your next shift. Create a sanitization & cleaning checklist ??

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Embrace the Suck

JANUARY 13, 2021

Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. Back then my number one solution to fix a problem was to just work through it.

Coaching 360

Coaching Back of House Front of House Take-out 360

Culinary Cues

FEBRUARY 22, 2021

At least the real bad news is out of the way. Now, let’s think about the purpose of restaurants so that current and potential restaurateurs and chefs can choose the direction they want to take. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations. I know what you are thinking – WHAT!!!!

2022 383

2022 Food Truck Point of Sale Front of House 383

7 Shifts

DECEMBER 18, 2019

January is fast-approaching, and hot lunch spots will soon be back on the mind of every highschool and college student in your area. Want to capture the hungry, back-to-school lunch crowd for January? 33% of Canadians eat out for lunch most-often, not far behind the dinner crowd at 49%. Sounds good, doesn’t it?

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Culinary Cues

APRIL 22, 2020

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. You might find that a stay at home chef takes this organization to a new extreme and build a banquet/event order (BEO) for each meal and break. This time of displacement is tough on everyone.

Back of House 361

Back of House Point of Sale Take-out Inventory 361