7 Shifts

OCTOBER 1, 2024

These days, a restaurant's reputation is built on more than the taste of its food. They must also focus on creating memorable experiences for customers at every touchpoint. 60% of guests who have a positive experience are likely to dine at a restaurant more frequently. Food quality Food quality plays a big role in your customer’s experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Modern Restaurant Management

SEPTEMBER 23, 2024

The best way to mitigate the risks for employees and reduce workplace injuries is for businesses to establish comprehensive safety training programs. This is especially the case if training takes place before a busy service. A more effective approach involves customizing training programs to meet needs.

Training 176

Training Kitchen Safety Food Safety Front of House 176

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Standardized training across all of your locations unifies all employees to work within the guidelines you've created. Table of Contents.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Meeting the needs of gluten-free consumers also extends beyond the front of the house.

Training 179

Training Front of House Kitchen Safety Allergens 179

7 Shifts

FEBRUARY 8, 2024

7shifts provides a cloud-based team management and scheduling solution, allowing owners and managers to schedule restaurant employees , approve shift trades, and communicate with staff from one easy-to-use mobile app. With Team Communication, you can message individual staff members or the whole team about announcements or shift changes.

Management 352

Management Management Operations Mobile Ordering 352

7 Shifts

FEBRUARY 21, 2023

When staff are unhappy, you lose more than just the cost of hiring and training. When staff are unhappy, you lose more than just the cost of hiring and training. Salt & Straw in Portland made “Saltie Salutes” part of their internal communication so employees can send each other recognition for jobs well done.

Front of House 381

Front of House Social Media Back of House Sports 381

Core Hospitality

MAY 20, 2019

Here is an outline of primary job descriptions of your front of house staff. The floor is the seater and the busser the seater explain specials and sets expectations, when they bus they're flipping tables and communicating, or updating the door. Expo Organizes the bills. Checks for quality product. Quality product.

Front of House 115

Front of House Training Document Seating 115

Culinary Cues

MARCH 21, 2022

From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen.

Front of House 367

Front of House Back of House Point of Sale Food Order 367

7 Shifts

JULY 12, 2023

You're classically trained. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. But first, Reed recounts how she followed her husband into restaurants. "I I seen the books.

Front of House 370

Front of House Back of House Take-out Book 370

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

FOH 307

FOH BOH Food Safety Customer Service 307

Embrace the Suck

FEBRUARY 16, 2023

1) Fix and Prevent Communication Errors Miscommunication, or a total lack of communication, accounts for a large portion of issues that arise within restaurant teams. Other times, communication issues are as simple as someone not speaking loudly or listening well enough during the rush of service.

Front of House 299

Front of House Back of House Communication Hiring 299

Culinary Cues

MAY 28, 2022

This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication. These unplanned tattoos are a rite of passage, our report cards that help to define when we have passed the test of time in front of the range.

Front of House 330

Front of House Back of House Small Business Employee Relations 330

Culinary Cues

SEPTEMBER 14, 2019

It might be an in-service training session, a one-on-one demonstration to a young cook, a pre-meal session with front-of-the-house, or even a simple “words of wisdom” post on the employee bulletin board. COMMUNICATE. The best leaders shine as great communicators. TEACH SOMETHING NEW EVERY DAY.

Front of House 300

Front of House Communication Back of House Reference 300

7 Shifts

FEBRUARY 7, 2024

Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). Digital systems also give employees more autonomy and better tools for communicating their availability, which tends to increase engagement.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

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. Be Flexible.

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

MAY 27, 2023

Encourage your staff to share the number with key family members and if there is a legitimate “emergency” this is the lifeline, in a semi-private setting where they can communicate. “I 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.

Technology 361

Technology Front of House Social Media Back of House 361

Culinary Cues

JANUARY 15, 2022

It is also this potential that allows teachers to change the direction of a young student’s life, a garden expert to beautifully landscape a home, a plumber to turn copper into a work of art, an electrician to properly wire a house, or a cook to prepare a perfect restaurant meal. Each person has something to offer and a need to do so.

Uniforms 424

Uniforms Front of House Food Safety Healthcare 424

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. That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

MAY 27, 2021

Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Table of Contents. What is a Rotating Schedule?

Front of House 370

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

7 Shifts

AUGUST 27, 2021

After years of use, they found that the customer service and training on the product didn't match the personal touch that they appreciated and wanted for their restaurants. Andolini's is a unique restaurant group, comprised of 9 locations spanning multiple concepts, all in the city of Tulsa, Oklahoma. Table of Contents. Keeping in sync.

Food Truck 370

Food Truck Cash Management Communication Front of House 370

Culinary Cues

FEBRUARY 1, 2021

I am optimistic and realistic at the same time. This is the Yin and Yang of the environment where restaurants live today. This is the Yin and Yang of the environment where restaurants live today. It is because of these people that I am very bullish on the future of the restaurant business.

Small Business 373

Small Business Front of House Customer Service Communication 373

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. Empowering Employees with the Right Tools and Training. And according to Technomic, Inc., Restaurant people are “people-people.”

Front of House 230

Front of House Loyalty Program Back of House Training 230

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. Floor plan. Motivation.

Front of House 88

Front of House Back of House FOH BOH 88

7 Shifts

JANUARY 14, 2020

Between writing and posting a job description, interviewing candidates, onboarding, and training, replacing just one employee costs restaurants about $3,500. When staff are engaged in their work, they perform better and generate more revenue for their employers. How do you recognize a disengaged employee? They do the bare minimum at work.

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. We’ve got a few tips from the workforce management front office here at Fourth. User Network. Social Media.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Embrace the Suck

JANUARY 13, 2021

Yet, here you are still slugging it out every single day doing battle on the front line. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. While working ON your business sounds great, it appears to you to be more like a mythical creature that you will never catch.

Coaching 360

Coaching Back of House Front of House Take-out 360

7 Shifts

OCTOBER 2, 2019

Additionally, make them accessible in a shared drive or through your restaurant communication system. This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff.

Management 285

Management Management Communication Back of House 285

Culinary Cues

DECEMBER 5, 2023

There are films that become representative of a generation and sometimes of a life lesson – occasionally both. We remember a line or two that is always there to remind us, to give us pause, or inspire us to reconnect with something or someone. You want more! The fact of the matter is: “Wax On, Wax Off” is great advice.

Kitchen Safety 380

Kitchen Safety Food Safety Back of House Front of House 380

7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. My advice is to communicate with your manager about what success looks like for you. says Rachael Nemeth, CEO, Co-founder of Opus Training. ” says Rachael Nemeth, CEO, Co-founder of Opus Training. ” Make success a conversation.

Front of House 359

Front of House Back of House Take-out Management 359

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 341

Food Front of House Point of Sale Back of House 341

Modern Restaurant Management

JANUARY 13, 2022

Provide Customer Service Training. There is a direct correlation between customer service level and staff training. The better trained your staff is, the more likely they will be highly motivated and efficient at their jobs. That boils down to employing well-trained and motivated staff who know what, what and how to do it.

Front of House 218

Front of House Kitchen Safety Customer Service Point of Sale 218

Modern Restaurant Management

JULY 29, 2020

For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house in order. Communicate Standards and Keep Everyone in the Loop.

Front of House 215

Front of House Management Management Franchise 215

7 Shifts

MAY 25, 2020

You likely already have a cleaning routine that you have communicated with your team and have some procedure of checking to ensure it has been completed. 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.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Culinary Cues

MAY 16, 2022

There is a level of non-verbal communication that defies explanation – communication that keeps everyone in sync, seemingly knowing what every person in the team is doing or is about to do so that work flowed with precision and grace. As a cook or chef there are many days that go well and a few that challenge the best.

Café 358

Café Front of House Point of Sale Back of House 358

7 Shifts

JUNE 8, 2020

As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. I started as an employee and then manager of a quick-service restaurant while I was in school. It was a little bit of everything.”

Customer Experience 326

Customer Experience Front of House Communication Back of House 326

7 Shifts

DECEMBER 8, 2020

The benefits of employee contests can impact all areas of your business and employee lifecycle—from sales to engagement to training. Engaged employees are also less likely to turnover. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370