7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. The ghost kitchen can take many forms.

Front of House 435

Front of House Food Truck Back of House Social Media 435

7 Shifts

JULY 29, 2024

Calling out employees for their wins, big or small, is essential to maintaining team spirit because each one contributes to a restaurant's success," says Ryan Whyte-Buck, a Restaurant Operations Consultant with US Foods. One method of this for back-of-house employees is 'station certification.' More than half (64.3

Employee Relations 221

Employee Relations Cash Management Loyalty Program Communication 221

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. Next week he would graduate from high school and James the cook at his diner invited him back for dinner and a chat. Shawn wanted to become a chef!

Kitchen Safety 337

Kitchen Safety Back of House Hotels Food Safety 337

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

Culinary Cues

NOVEMBER 22, 2022

Expressing this, building a team around it, and telling that story is what I refer to as that higher purpose. Does that story take people back in time and allow them to think about the impact the place, building, people, and food had on who they are today? Is this poetic nonsense or is there truth in this idea of soul?

Back of House 393

Back of House Transportation Food Order Café 393

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. The way to run great shifts is to get out ahead and schedule pre-shift meetings. Call it out here.

Front of House 397

Front of House Back of House Customer Service Coaching 397

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. Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. Clean floors are happy floors.

Front of House 431

Front of House Uniforms Back of House Kitchen Safety 431

Culinary Cues

MAY 20, 2024

He has been one of my primary motivators and reference points throughout my career in food. 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. They accepted “kitchen first” and everything else as secondary.

Hotels 280

Hotels Front of House Fine Dining Back of House 280

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. Taking the time and energy to create one proves to others (and yourself) that you're serious about the venture. You'll have a document to reference during the planning or opening of your restaurant. Table of Contents.

Point of Sale 397

Point of Sale Back of House Document Download 397

7 Shifts

MAY 1, 2023

The pandemic pushed a lot of people out of the industry. The pandemic pushed a lot of people out of the industry. She knows while it takes time to hire the right people, it ultimately leads to less turnover. A team member gets an incentive if the person they referred gets hired. Good people know good people.

Hiring 195

Hiring Training Management Management 195

Modern Restaurant Management

NOVEMBER 2, 2022

The holiday rush is here, and as the world goes from pandemic to endemic, customers are dining out more. One House, Different Skills : Shift work is a team sport, and it goes without saying that the front of house and back of house are symbiotic. There’s an art to interviewing hourly workers.

Hiring 158

Hiring Front of House Back of House Employee Relations 158

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

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Admin: Filling out employment paperwork and receiving access to tools like the employee timekeeping portal, employee email, POS, and security system.

FOH 307

FOH BOH Food Safety Customer Service 307

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

SpotOn

SEPTEMBER 4, 2024

Here's a comprehensive guide to understanding restaurant terms, from the back-of-house line cooks to the front-of-house wait staff. This refers to how many guests are in a party or table size (how many guests can sit at a table). The kitchen has run out of this particular menu item. 2-top, 4-top, 8-top.

Front of House 52

Front of House Back of House Reference Fast Casual 52

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

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

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. Meeting the needs of gluten-free consumers also extends beyond the front of the house. How do you prevent cross-contact in your salad bar?

Training 179

Training Front of House Kitchen Safety Allergens 179

7 Shifts

MAY 27, 2021

A contrast to the fixed restaurant schedule, the rotating schedule affords employees and managers a slew of advantages, such as the sharing of preferred shifts among staff and the chance for staff to take longer breaks from work. Restaurant schedules shuffle all the time. Table of Contents. What is a Rotating Schedule? Fixed Versus Rotating.

Front of House 370

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

Open for Business

AUGUST 10, 2023

Set your restaurant up for success by figuring out your hiring strategy and making a plan. Once you’ve figured out how many staff you’ll need and the roles to fill, nail down the responsibilities each of those employees must fulfill. A quality candidate should have several years of experience in different front-of-house roles.

Hiring 167

Hiring Recruiting Reference Website Management 167

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

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. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day.

Front of House 298

Front of House Communication Back of House Leadership 298

Embrace the Suck

JANUARY 19, 2021

Seriously—why haven’t you started taking action on your big goals for this year yet? Since I can’t see your face, I’m going to go out on a limb and imagine you’re nodding your head yes. When you’re building a house, the first and often most critical step is to lay the foundation.

Back of House 348

Back of House Take-out Reference Hiring 348

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights. As a cook or chef there are many days that go well and a few that challenge the best. Your dictionary.

Café 354

Café Front of House Point of Sale Back of House 354

Modern Restaurant Management

APRIL 13, 2022

At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges. Retaining and Attracting Employees.

POS 215

POS Food Supply Mobile Ordering Point of Sale 215

7 Shifts

SEPTEMBER 28, 2020

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. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye.

FOH 195

FOH Management Management Cash Management 195

7 Shifts

SEPTEMBER 19, 2022

The restaurants that prioritize employee retention above all will come out on top. Back-of-House and Front-of-House. 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

Modern Restaurant Management

JULY 29, 2020

For franchises, that means making sure your evaluations and data collection house in order. We’ve put together five steps for getting the most out of your data: 1. You won’t need to reference external sources if your own standards go above and beyond the requirements. Define Data-Based, Measurable Standards.

Front of House 215

Front of House Management Management Franchise 215

7 Shifts

MAY 11, 2022

Because that often lasts longer than eight hours, you can either pay your staff to work the entire day, or have employees clock in and out as needed. Still, it's helpful for your team to share an understanding of which shifts commonly refer to which hours. Table of Contents. What is a Swing Shift? Schedules and Patterns.

Restaurant Law 370

Restaurant Law Reference Tip Distribution Back of House 370

7 Shifts

AUGUST 6, 2021

Restaurant forecasting isn't really a "nice to have" - it's a step all successful restaurateurs have to take. Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. Table of Contents. What is Forecasting for a Restaurant?

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

MARCH 29, 2023

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. What is your brand doing to give back? Anthony Valletta has had an extensive career in the hospitality business. Whereas before it was 'who's going to pay me the most money?'

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

Culinary Cues

NOVEMBER 25, 2019

It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.

Fine Dining 399

Fine Dining Food Order Back of House Uniforms 399

Embrace the Suck

APRIL 26, 2020

Now, before you start throwing out the “I’m too busy” excuse for not monitoring your KPIs, allow me to say this: “If you don’t know your numbers, you don’t have a business. It’s not until they’re almost gone that they wake up and try to get things back under control.

Cash Management 439

Cash Management Point of Sale Inventory Bar 439

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

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. You can personalize your interactions even further by taking the time to learn a few key details about each of your staff members (e.g.,

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

NOVEMBER 3, 2021

When you think about issues that arise in your restaurant that could cost you significant amounts of money, what first comes to mind? If you're like most restaurateurs it's things like theft (both time and material), lawsuits, spoilage, or staff turnover. Table of Contents. The cost of restaurant cybersecurity. The cost of restaurant cybersecurity.

POS 370

POS Audits Loyalty Program Information 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. However, because 9/80 takes place over two weeks instead of one, the traditional eight-hour shift only increases by one hour for most days. Table of Contents. What is a 9/80 Work Schedule? Disadvantages.

Employee Relations 397

Employee Relations Tip Distribution Front of House Mobile Ordering 397