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WHY A 27-UNIT SPORTS BAR MOVED TO AUTOMATE FOOD LABELING

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Taco Mac, a 27-unit sports bar based in Atlanta, has designs to grow within Georgia, and into other states. Inexperience and understaffing can lead to inconsistencies in the back-of-house for some brands. Back when we were relying on team members to label, there was no integrity or consistency behind that system.

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How to Improve Team Communication with Restaurant Staff and Management

7 Shifts

At times, it's a civil war between your front-of-house and back-of-house teams. Recommended Reading: Data-Backed Ways to Engage Employees and Reduce Restaurant Turnover. You would think something as second nature to people as communication would be easy to manage in the workplace. Table of Contents. Field questions.

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How to Show Your Staff Love for Employee Appreciation Day

7 Shifts

Walk-On’s Sports Bistreaux accomplishes this with cue cards and magnets on a white board. One of the biggest issues facing restaurants in 2023 is finding and keeping good talent. During the pandemic, many service workers either left or were forced out of the industry and never returned. People are the heart of the restaurant.

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How Canyons Fresh Grill Saves 15% on Labor with 7shifts

7 Shifts

Since opening, Canyons has served over a million fresh burgers, salads, shakes, and more to families, youth sports teams, church groups, dating couples, and corporate events. 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.

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RESTAURANTS – POLI-ACTIVE / POLI-NEUTRAL

Culinary Cues

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals. Today we are engulfed in information and misinformation.

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TECHNOLOGY AND RESTAURANT CULTURE (part two)

Culinary Cues

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). We need to embrace the good and understand the bad and the ugly. But we need to be cognizant of a primary reason for “being connected”. Try “FOOD” on for size.

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How to Schedule Employees Effectively in 9 Steps

7 Shifts

Also, keep an eye out for things that could affect restaurant traffic, like sporting events, weather, or tourism-related factors. It’s the key to creating a consistent experience every day, week, and month of the year — the essential structure for the restaurant’s operations. But it isn’t simple.