Culinary Cues

AUGUST 22, 2022

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.

Seating 452

Seating Front of House Back of House Cash Management 452

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology 361

Technology Front of House Social Media Back of House 361

Culinary Cues

OCTOBER 30, 2023

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved.

Fine Dining 367

Fine Dining Front of House Dine-in 2016 367

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. 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. Table of Contents. What does 86 mean?

Definition 360

Definition BOH FOH Front of House 360

7 Shifts

SEPTEMBER 26, 2022

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. Table of Contents. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

SEPTEMBER 26, 2020

Your employees know that this is not the best way to start a dining experience. Ask your employees: “What else can we do to bring about that trust?”. [] Your employees know that preparing and serving food is only a part of what has kept customers coming back on a regular basis. The question is: “What’s the answer?” Ask your staff!

Kitchen Safety 344

Kitchen Safety Back of House Front of House Customer Experience 344

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 401

Menu Seasonal Menu Front of House Reference 401

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. Find the full guide to restaurant tip outs here. Servers, sometimes other FOH staff. Incentivizes servers. Even tip splitting. All eligible staff.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

JULY 12, 2023

I kind of did it out of a self-serving type of thing where I was like, I never see him. "I I kind of did it out of a self-serving type of thing where I was like, I never see him. It served a purpose. She met her now husband and business partner, chef Michael Reed when he worked at Poppy + Rose in downtown LA. I seen the books.

Front of House 370

Front of House Back of House Take-out Book 370

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. Whether it's in the kitchen or a private dining room, keep it the same every time. Things to avoid.

Front of House 397

Front of House Back of House Customer Service Coaching 397

7 Shifts

SEPTEMBER 16, 2020

Take a look for yourself: View this post on Instagram Did y’all ever get a chance to watch our house rules that @heymisszarah, @kaileemykels and @jessicalwhor helped out together for us? You've heard hundreds of stories about restaurants struggling because of the COVID-19 pandemic. No mingling with other tables.

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 282

Hotels Front of House Fine Dining Back of House 282

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. Chefs are often nostalgic. So here is an example of a story build mostly on fact with I’m sure a touch of embellishment over the years.

Back of House 329

Back of House Kitchen Safety Hotels Front of House 329

Social Hospitality

MAY 6, 2020

Four Seasons New York: Housing Healthcare Pros. Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances. Hotel Trundle Shares Stories of Happiness.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

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

Restaurant Clicks

JUNE 3, 2021

The weather is beautiful, and we are all ready to dine outdoors in the Washington, D.C. Outdoor dining is a favorite amongst Washingtonians, and we have rounded up the leading restaurants you should try! Best Outdoor Dining Restaurants in DC. This article includes restaurants that are diverse, and they are all outstanding.

Outdoor 147

Outdoor Dine-in Reservations Front of House 147

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre. I wonder why this is the case.

Fine Dining 405

Fine Dining Front of House Customer Service Customer Experience 405

7 Shifts

FEBRUARY 7, 2024

Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive. The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This wide-ranging responsibility is a lot, and it often leads to burnout. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

AUGUST 12, 2020

Your marketing plan is your year-long guide to seek opportunities in public holidays and cultural events; it’s your marketing budget that will help reduce risk and minimize overspending; it’s your insights into customer behavior and trends; it’s your pièce de résistance to serve up a great experience and achieve your financial targets.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. How hard can it be – right?

Cash Management 379

Cash Management Social Media Restaurant Law Communication 379

Modern Restaurant Management

APRIL 9, 2024

Moving to Multichannel Dining Experiences Dining out is… back? Moving to Multichannel Dining Experiences Dining out is… back? Restaurants know this, and it’s why they are focused on connecting the back and front of the house. So, what’s the solution?

2024 203

2024 Mobile Ordering Front of House Fast Casual 203

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry.

Technology 223

Technology Front of House Back of House Online Ordering 223

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. Try 7shifts for free.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

APRIL 23, 2021

Staff are now tasked with policing masking, moving heavy furniture to configure outdoor dining, and packaging to-go orders. The traditional front of the house to the back of the house divide has closed. If you're having trouble finding great people to work in your restaurant, you're not alone.

Hiring 370

Hiring Front of House Back of House Food Safety 370

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 are enthusiastic, quick to learn, a little cocky, a bit overconfident, and extremely impatient.

Kitchen Safety 380

Kitchen Safety Food Safety Back of House Front of House 380

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. Switching from a fast-casual concept to fine dining can allow for a nice change of pace. Table of Contents. New Concept or Replicate?

Management 370

Management Management Document Hiring 370

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up.

Back of House 284

Back of House FOH Front of House Point of Sale 284

Modern Restaurant Management

SEPTEMBER 1, 2020

Restaurateurs are facing a herculean effort just to produce and serve great food in this environment. With so much focus on “going contactless”, it’s important to take steps to make sure guests feel welcome and supported in their dining experience. Yes, ordering and payment is important.

Hospitality 230

Hospitality Ordering Front of House Customer Experience 230

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

JULY 22, 2020

Over the last decade, demand for gluten-free foods has grown by an eye-popping 200 percent with two out of 10 Americans seeking gluten-free options when dining out. While many restaurants once viewed gluten-free dining as a passing fad, there is growing awareness that demand for gluten-free options is more than a trend.

Serving 171

Serving Food Truck Front of House Loyalty Program 171

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. Try 7shifts for free.

Management 352

Management Management Operations Mobile Ordering 352

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. How powerful is a complete dining experience and what exactly is it? For the past six months I have been committed to an exercise regimen thanks to my Apple Watch.

Fine Dining 328

Fine Dining Dine-in Front of House Design 328

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. And according to Technomic, Inc.,

Front of House 230

Front of House Loyalty Program Back of House Training 230

7 Shifts

JANUARY 14, 2020

They have a poor attitude, which affects how customers feel about their dining experience and how colleagues feel about their employers. They have a poor attitude, which affects how customers feel about their dining experience and how colleagues feel about their employers. These restaurants rely on 15.3

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Streamline Employee Onboarding and Training.

Training 195

Training Front of House Food Safety Back of House 195

Culinary Cues

APRIL 29, 2024

At a time when the desire and need for dining out has returned to 2019 levels, this seems like a counter-productive formula. And the industry accepts that there will be polarized relationships between the front and back of the house, a lack of mutual respect, and sometimes gut-wrenching relationships between the two.

Front of House 248

Front of House Back of House Training Customer Service 248