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. ChowNow ChowNow is a customized online ordering app for restaurants.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line.

Management 397

Management Management Email Marketing Point of Sale 397

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. ChowNow ChowNow is a customized online ordering app for restaurants.

Management 352

Management Management Operations Mobile Ordering 352

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. 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.

Operations 363

Operations Inventory Hiring Customer Service 363

Social Hospitality

FEBRUARY 25, 2021

How can you convince a customer to come to your business and spend money on your food? In addition to bringing customers to your restaurant, your 2021 marketing should focus on bringing your restaurant to them. Not sure how to best reach customers in their homes or on-the-move? Pull up an online order form.

2021 434

2021 Social Media Mobile Ordering Online Ordering 434

7 Shifts

OCTOBER 21, 2021

Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. Fresh: Modern vegan and vegetarian food with an emphasis on whole and natural ingredients. Cons: Less control over incoming demand and customer service when relying on third-party apps.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

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. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. Commissary Kitchens.

Front of House 435

Front of House Food Truck Back of House Social Media 435

7 Shifts

OCTOBER 9, 2020

Diners are turning to online ordering in increasing numbers because of COVID-19 pandemic restrictions on on-premise dining. According to a survey conducted by S&P Global Market Intelligence, 40% of Americans are ordering more food for takeout and delivery now than they were before the pandemic. Online ordering - Ditto.

Design 397

Design Online Ordering Social Media Mobile Ordering 397

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. You will be in contact with the customer directly.

FOH 370

FOH Delivery Insurance Back of House 370

7 Shifts

AUGUST 12, 2020

We’ve also included a restaurant marketing plan PDF with all the questions you need to ask (and answer) to get into the minds of your customers and create a marketing recipe for success. But would a first-time customer know what your restaurant is made of by sitting at a table? Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

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”. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. The cost of 86'ing. Common items that get 86'd.

Definition 360

Definition BOH FOH Front of House 360

7 Shifts

AUGUST 19, 2020

This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Even your most seasoned staff can forget things.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

7 Shifts

DECEMBER 17, 2020

The ideal customer for your business is the one who comes back time and time again. When it comes to getting people in the door, it’s always easier to get someone back then to find brand-new customers. Retaining an existing customer is five times cheaper than acquiring a fresh face. How to measure customer retention.

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370

7 Shifts

JULY 16, 2021

Get to know your future customers, before they even step foot in your door. You may discover that your target customers enjoy an afternoon pick-me-up and are sensitive to price. Do they serve just coffee or small foods as well? Before you can hit the ground running, it's important to understand the ground itself. Traffic times.

License 459

License Hiring Equipment Small Business 459

Culinary Cues

JANUARY 8, 2021

So here is the good news: there will be ample opportunities in 2021 and beyond for chefs, cooks, managers, and service staff who recognize the immediacy of the challenge and the new skill set that will be required of successful players and leaders in the field. will find themselves in the winner’s circle. [] FLEXIBILITY. If this is your M.O.

2021 467

2021 Social Media Kitchen Safety Restaurant Law 467

7 Shifts

AUGUST 12, 2021

Assume a customer discovers your website but cannot identify where you are located or how to contact you. Suppose a customer goes to a search engine like Google or Google News API and types in 'Find local restaurants near me.' When a customer interacts with your company on social media, they trust your brand to meet their needs.

Marketing 397

Marketing Email Marketing Loyalty Program Social Media 397

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%). The restaurant tech industry is growing, with software and services designed to streamline almost every aspect of your business. Owned by Doordash.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

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

FEBRUARY 18, 2020

When employee engagement and wellbeing wane, job performance, customer happiness, and the bottom line suffer. 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. You drop trays as you try to deliver orders.

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Health, Allergen, and Food Safety Training and Certifications. Health, Allergen, and Food Safety Training and Certifications. Food allergies. Food Service, Kitchen, & Hospitality Tech.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

JULY 22, 2021

Restaurants are open, and customers who have been prisoners of the pandemic are anxiously coming out of their shells and flooding to restaurants that are ill equipped to deal with the surge. Cookbook sales on Amazon spiked and grocery stores were challenged to keep food on their shelves. In the meantime – here we are.

Guest Recovery 449

Guest Recovery Uniforms Point of Sale Customer Experience 449

7 Shifts

SEPTEMBER 20, 2021

The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. Online and Mobile Ordering Systems. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. 7shifts Restaurant Scheduling Software.

Technology 370

Technology Front of House Social Media Back of House 370

7 Shifts

AUGUST 26, 2019

"Restaurant revenue management is defined as selling the right seat to the right customer at the right price and for the right dura­tion."— From there, you can make vital decisions about price, service capacity, table turnover, and your menu to boost revenue and profits. Fluctuating service quality from one server to the next.

Management 408

Management Management Airlines Customer Service 408

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

NOVEMBER 25, 2024

As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. There will always be a customer on the receiving end of that waste of time. On the other end of that spectrum, 91% of customers who are unhappy with your service will not do business with you again.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

7 Shifts

JANUARY 26, 2021

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. For fast-casual and quick-service restaurants—no more lines.

2021 370

2021 Front of House Social Media Mobile Ordering 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. each surface that comes into contact with food, and any supplies or equipment that’s used through the day.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Culinary Cues

JULY 12, 2020

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window.

Front of House 417

Front of House Back of House Dine-in Food Truck 417

Modern Restaurant Management

OCTOBER 24, 2023

Surging prices have been top of mind for consumers for two years and counting, leaving restaurant leaders questioning how inflation might influence diners’ behavior and overall spending habits, including their usage of digital ordering and third-party delivery apps– both of which gained momentum during the pandemic.

Ordering 197

Ordering Online Ordering Loyalty Program Customer Experience 197

Culinary Cues

AUGUST 18, 2022

I was probably 10 or 11 years old on a shopping trip with my parents when we walked by a diner window with full view of their short order cooks. The difference between the two happens before the first order is received. As I look back, those short order cooks in the Buffalo diner window had it all together. It was amazing!

Food Order 425

Food Order Customer Experience Hiring Café 425

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. The chef never bought ingredients by the case, but rather what he or she needed to service their space. Good friends, good food, good times.”. Those four or five employees were like family.

Seating 452

Seating Front of House Back of House Cash Management 452

7 Shifts

JUNE 4, 2021

Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. Food cost percentage. Average customer headcount. Customer Acquisition Costs. Customer Retention Rate. Food Cost Percentage. What is food cost percentage? Prime costs.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

FEBRUARY 22, 2021

To nourish and provide sustenance To offer convenience To provide a forum for conversation To create opportunities for gatherings To reward customers To provide an outlet for chef creativity To complete a neighborhood or destination To rock customers world. There may be more reasons, but these are the most common.

2022 386

2022 Food Truck Point of Sale Front of House 386

Culinary Cues

JANUARY 23, 2021

In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance. The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%).

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

7 Shifts

NOVEMBER 15, 2024

Your waiters and waitresses are the face of your establishment, shaping the customer experience and directly impacting revenue. How do you handle multiple tables and orders at once? What does excellent customer service mean to you? Tell us about a time you dealt with a difficult customer. How did you resolve it?

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. Some staff may not hold themselves to a high standard of service. Cafes, breweries, some full service restaurants, casual restaurants. Casual restaurants, fast food, quick service. Establishments that require a diversity of staff (servers, hosts, bussers, food runners, etc.)

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365