7 Shifts

JULY 28, 2021

Your bartender forgetting to make a drink for one of your tables or your server bringing a plate to the wrong table is all it takes to throw off the rhythm of your staff. At times, it's a civil war between your front-of-house and back-of-house teams. It's time to bust out that clipboard and write a checklist.

Communication 430

Communication Management Management Front of House 430

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 407

Front of House Back of House Dine-in Food Truck 407

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. 2020 was a year that the restaurant industry won’t soon forget. Embrace Digital Hospitality ?? Even after the pandemic, QR codes are here to stay.

2021 370

2021 Front of House Social Media Mobile Ordering 370

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

7 Shifts

MARCH 23, 2022

But after an expensive and drawn-out onboarding process—they found themselves facing the same issues with another bill to pay. And the team was able to roll out 7shifts quickly. Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service. The restaurant industry has. Table of Contents.

Front of House 369

Front of House Back of House Communication Employee Relations 369

7 Shifts

SEPTEMBER 10, 2021

Attempts have been made to eliminate tipping altogether, but many restaurants ended up reverting back to a traditional tipping system. It can even extend to the back of the house, so cooks, dishwashers, and porters can get tipped oit. Equitable wages are also a great way to stand out in a tough hiring market.

Tip Distribution 370

Tip Distribution Management Management Back of House 370

7 Shifts

JUNE 23, 2020

The second option is take-out and delivery which the restaurateur runs and controls. In-house delivery has become a popular option for restaurants, especially during COVID-19, as there are no added fees and the restaurant has control over the delivery radius. Pros of in-house delivery. Cons of in-house delivery.

FOH 370

FOH Delivery Insurance Back of House 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. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

Technology 370

Technology Front of House Social Media Back of House 370

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

Culinary Cues

JANUARY 8, 2023

It’s the fire in the belly waiting to take charge, the anxiety being held in check, cold sweat running down your back even though it’s 120 degrees where you stand, and the nervous chatter of tongs clicking to the beat of a cook’s rhythm. What else do I need, what am I missing.”. Now everything is quiet except for the clicking of tongs.

Fine Dining 464

Fine Dining Back of House Front of House Food Order 464

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 427

Kitchen Safety Front of House Fine Dining Back of House 427

Culinary Cues

SEPTEMBER 8, 2020

call from the restaurant stating that the breakfast cook called out or didn’t show. [] DEPENDABILITY: The last thing in the world that the chef needs is that 5 a.m. call from the restaurant stating that the breakfast cook called out or didn’t show. This is not the best moment in a chef’s day.

Back of House 519

Back of House Dine-in Restaurant Law Ordering 519

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds.

Back of House 393

Back of House Food Supply Government Dine-in 393

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 425

Front of House Uniforms Back of House Kitchen Safety 425

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 322

Back of House Kitchen Safety Hotels Front of House 322

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

Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

Front of House 473

Front of House Customer Experience Dine-in Training 473

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. It is this understanding that will bring the industry back.

Travel 442

Travel Back of House Customer Service Small Business 442

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 393

Fine Dining Food Truck Back of House Pricing 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

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. The kitchen is backed up so your customers have to wait a long time for food and take it out on you. What’s behind these sleep-disturbing dreams? What is a waitmare?

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

7 Shifts

OCTOBER 20, 2021

Running a restaurant day-in and day-out takes a ton of mental energy. Take it from the team at Canyon's Fresh Grill: “When [7shifts'] projects our sales, your bar graphs, and your line graphs are almost, if not, they're 95%. Who is most likely to call out sick? They're almost spot-on…” says owner Mark Crumpton.

Front of House 418

Front of House Back of House POS Take-out 418

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon. Cross-Train Your Employees.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

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 Franchising 370

Culinary Cues

NOVEMBER 17, 2020

The front of the house is typically separated into those who interface with guests directly and walk them through the ordering process to those who set the stage and support the work of the primary server. This includes back waiters, bus personnel, and bartenders. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

Seasonal Menu 520

Seasonal Menu Back of House Customer Service Front of House 520

7 Shifts

SEPTEMBER 20, 2021

From managing overtime hours, to employee time off and availability, to making the right calls when it comes to who and when, scheduling takes a lot of time and mental energy. Not to mention, that's before you send it out to your team (a process unto itself) and have to make those always-present adjustments. Still on the fence?

Restaurant Law 370

Restaurant Law Point of Sale Back of House Front of House 370

7 Shifts

SEPTEMBER 1, 2022

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. The most common reason for an item to be 86'd is simply when the ingredients for a menu item run out. Whether you're a diner, restaurant employee, or owner, “86” is a term you should know.

Definition 360

Definition BOH FOH Front of House 360

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. Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important!

Menu 392

Menu Seasonal Menu Front of House Café 392

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 351

Technology Front of House Social Media Back of House 351

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

NOVEMBER 10, 2023

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” When we sign our work, we take full responsibility for it. “I What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it?

Seminar 359

Seminar Front of House Back of House Workshop 359

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

7 Shifts

JANUARY 5, 2022

However, some restaurant technology is actually true to its potential - and the numbers back it up. Trusted by restaurants internationally, 7shifts is backed by industry giants like Danny Meyer and his investment firm Enlightened Hospitality Investments. Helping Restaurants Save Time on Scheduling. What can 7shifts do for you?

Back of House 368

Back of House Point of Sale Front of House Coaching 368

7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. Know What You Want Out of a Role—and What to Look For. If you're an employee who's unsure about what you want, seek out other members of your team with different roles. Servers have become sanitation experts. Stay Hungry.

Front of House 359

Front of House Back of House Take-out Management 359

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

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 424

Back of House Reference Presentation Mobile Ordering 424

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. Sure, luck can be involved, but luck is rarely something to depend on or take credit for. I never want to be in that position again, so what have I learned?”

Back of House 383

Back of House Front of House Education Café 383