7 Shifts

JULY 24, 2020

That’s why we’ve selected 3 books that focus on people—customers and staff. Improving these relationships is a surefire way to improve your restaurant’s service and bottom line. Setting the Table: The Transforming Power of Hospitality in Business. ?? Topics: Hospitality; hiring and training staff; building workplace culture. ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

APRIL 6, 2020

Once we return to a more robust economic time – the need for restaurants to service dual income family life and urban professionals with little time to shop and cook will once again be evident. This is a very important part of the restaurant business – hospitality. It’s the nature of the hospitality industry.

Travel 451

Travel Back of House Customer Service Small Business 451

Culinary Cues

MAY 18, 2020

As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. HEALTHCARE: Typically, working in a hospital is not at the top of many cooks’ career lists.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Modern Restaurant Management

NOVEMBER 30, 2022

The hospitality industry served as the launch pad for the revival of the two-dimensional barcode, and now restaurants of all sizes are relying on this method to keep operations booming in a contactless world. In fact, according to link management service Bitly, QR code downloads increased by 750% over an 18-month period starting in 2021.

Hospitality 180

Hospitality Download Website Management Customer Service 180

Modern Restaurant Management

OCTOBER 20, 2022

In the wake of the pandemic-induced economic turbulence, hospitality is suffering from labor shortages, with the increased cost of living compounding the impact on businesses and individuals alike. Now more than ever, effective customer service is pivotal in retaining customer loyalty and regenerating pandemic-hit revenue.

Communication 188

Communication Hospitality Fast Casual Customer Service 188

Modern Restaurant Management

FEBRUARY 22, 2022

Last November alone, a record-high one million American hospitality workers quit their jobs. When technology elevates the role of the human worker, there really is no dichotomy between automation and hospitality. When technology elevates the role of the human worker, there really is no dichotomy between automation and hospitality.

2022 194

2022 Hospitality Online Ordering Customer Experience 194

Culinary Cues

DECEMBER 26, 2020

Serving alcohol has always been the primary profit driver in full-service restaurants and when Prohibition took that option off the table then restaurants were hard put to find a path to profitability. Fighting the common sense approach to limiting customer and employee exposure may make sense emotionally, but it is not realistic.

Fine Dining 482

Fine Dining 2008 Kitchen Safety Customer Experience 482

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

Culinary Cues

MARCH 26, 2022

Develop your standards, teach your standards, execute your standards, measure your standards, and solicit feedback on how those standards sit with customers, vendors, and staff. Service is off.” You, of course want to make sure that your staff and customers are safe and that you are doing everything to protect their health.

Cash Management 379

Cash Management Social Media Restaurant Law Communication 379

7 Shifts

SEPTEMBER 10, 2021

It articulates what you do for customers, employees, and owners (your goals) and clarifies what you offer a specific market segment (your strategy). They describe what you do for customers, employees, and owners (your goals) and clarify what you offer for a specific market segment (your strategy). The result? Achievable.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Modern Restaurant Management

FEBRUARY 21, 2024

A new study challenging the long-standing mantra “the customer is always right" determined that to better support employee mental health, restaurant operators should have clear policies stating that customers' uncivil behavior will not be tolerated. Unfortunately, people are becoming less civil in everyday encounters.

Airlines 203

Airlines Customer Service Hospitality Tourism 203

Culinary Cues

MAY 5, 2021

I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My Is there truth to this? Is there truth to this?

Hotels 429

Hotels Employee Relations Coaching Training 429

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

Social Hospitality

SEPTEMBER 27, 2023

The right photos have the power to sway customer opinions in a matter of seconds, both positively and negatively. Below, we’ll go over what brand photography is as well as how the use of light and color can help convey your brand’s identity and leave your customers wanting more. This is why brand photography is so important.

Social Media 436

Social Media Email Marketing Uniforms Sourcing 436

Social Hospitality

JANUARY 5, 2022

For most restaurants, the focus remains on delivery and pickup to serve customers. The pandemic’s toll on restaurants was more limited than otherwise because of delivery services. They make it easy to tune into customer needs and address customer issues. Covid-19 impacted customer service in new ways.

Mobile Ordering 459

Mobile Ordering Customer Service Food Safety Delivery 459

Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. Promote your differentiated product or service without making it a competitive statement but note that you intend to own a position.

Customer Service 326

Customer Service Social Media Customer Experience Reference 326

7 Shifts

DECEMBER 27, 2019

The turnover rate for quick service restaurants is 123% , which means that the number of team members who leave in one year outnumbers the average number of staff in the entire restaurant. Team culture and customer service also suffer. Money Turnover costs the hospitality industry an average of $5,864 per employee.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Culinary Cues

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. But restaurants like The Blue Gentian, were full of happy, very content customers. She still worked every day in the restaurant and aside from her duties in the kitchen, managed to visit nearly every guest table throughout service.

White Paper 332

White Paper Hospitality Fine Dining Reference 332

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

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 429

Food Supply Employee Relations Kitchen Safety Social Media 429

7 Shifts

JANUARY 26, 2021

Embrace Digital Hospitality ?? Far-and-away the biggest change for the hospitality industry has been the widespread adoption of technology, which has gone from a luxury to a necessity for restaurants to operate. For fast-casual and quick-service restaurants—no more lines.

2021 370

2021 Front of House Social Media Mobile Ordering 370

Culinary Cues

JANUARY 11, 2022

Successful restaurateurs are ones who understand the power of people marketing, of keeping the name of the restaurant in the public eye and communicating effectively with existing and potential customers. Those who are successful in the restaurant business live and breathe service and hospitality.

Customer Experience 380

Customer Experience Café Hospitality Customer Service 380

7 Shifts

OCTOBER 9, 2020

After all, intuitive design and up-to-date information can turn a website visitor into a paying customer. Add photos and videos to show customers what they can expect. Share press and customer reviews for external validation. Allow customers to place takeout and delivery orders through your website.

Design 397

Design Online Ordering Mobile Ordering Social Media 397

Culinary Cues

SEPTEMBER 15, 2022

A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business. Make sure that every part of your system aligns with consistency: purchasing specs, production, flavor profile, presentation, and service. Don’t think service – think hospitality. [] MAKE SURE EVERYTHING IS SPOTLESSLY CLEAN.

Fine Dining 405

Fine Dining Front of House Customer Service Customer Experience 405

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. It can be difficult to get an investor in the hospitality business, as it's an industry with a relatively low rate of returns. Don't stop there!

License 459

License Hiring Equipment Small Business 459

7 Shifts

FEBRUARY 15, 2022

We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

AUGUST 28, 2020

Remember all of those exciting things that you did to draw customers in when business was great? HOSPITALITY FIRST. It seems that far too many restaurants when faced with the extraordinary challenges of the day are relegating their operations to utilitarian delivery of product and service. Become obsessed with communication!

Social Media 442

Social Media Communication Loyalty Program Training 442

7 Shifts

AUGUST 22, 2024

A Ghost Restaurant take orders through online apps (like Uber Eats, Grubhub, and Skip the Dishes) and prepare food exclusively for pick-up, take-out and delivery customers. Virtual restaurant concepts only exist in apps, and use ‘ ghost kitchens ’ (aka ‘virtual kitchens’ or ‘dark kitchens’) to serve a virtual menu to virtual customers.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

Culinary Cues

JUNE 29, 2024

The service staff members have been well-trained and are enthusiastic about the restaurant concept. Certainly, fantastic tasting, smelling, and looking food is essential and guests do return for great service, so, what else is missing? We know the technology is here to help us along, but the customer rarely thinks that way.

Dine-in 304

Dine-in Customer Experience Back of House Customer Service 304

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 term has somewhat murky origins but has always been tied to the restaurant, bar, and hospitality industry. More often than not though, 86'd items cause customer frustration.

Definition 360

Definition BOH FOH Front of House 360

Culinary Cues

SEPTEMBER 30, 2024

From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. This is, after all, how you would approach any other expense – the exchange of money for a product or service. That’s 21 meals for two people over seven days. Do the math.

Pricing 321

Pricing Marketing Insurance Seasonal Menu 321

7 Shifts

AUGUST 7, 2020

What would you do to ensure a smooth day of service when you’re understaffed? or making rounds on the floor to apologize to guests for slow service. How would you handle a customer who won’t cooperate with the restaurant’s COVID-19 safety procedures? Why it’s important to ask: Hospitality is about putting customers first.

2020 312

2020 Kitchen Safety FOH BOH 312

Culinary Cues

JUNE 14, 2022

64% of those independent restaurants were “full-service”. Everywhere you look, people are beginning to line up for a return to the good old days of restaurant service. Passion, interest in learning, service orientation, personality, and drive will, as always, set the stage for a dynamic team and a successful restaurant.

Fine Dining 471

Fine Dining Food Supply Customer Service Presentation 471

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Food Service, Kitchen, & Hospitality Tech. Examples include general understanding of finance, customer satisfaction, business hierarchy, and career advancement. 15 'Soft' Food Service Skills For Your Resume [List].

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 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. When you don't have a brand that people already know about, finding customers isn't easy. By leading with transparency, ghost kitchen operators can build trust with customers.

Front of House 435

Front of House Food Truck Back of House Social Media 435

7 Shifts

AUGUST 21, 2024

With the industry facing a 73% annual turnover rate and poor communication being the number one reason staff quit , there is a lot that effective team communication could do to improve the hospitality industry. With even simple adjustments, improving communication in the workplace can lead to tremendous results in the hospitality industry.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

7 Shifts

SEPTEMBER 15, 2021

There is a way, to both grow profits and upgrade your customer experience at the same time: suggestive selling. And restaurateurs get great customer reviews and a higher check average. In hospitality, the goal should always be to “wow” the guest. In hospitality, the goal should always be to “wow” the guest.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369