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."— Sure, you may have a certain number of seats, but service duration is variable. If you're under capacity, demand is low with lots of available seating. Control table turnover.

Management 408

Management Management Airlines Customer Service 408

Focus POS

AUGUST 19, 2020

COVID-19 turned the industry on its head, and even though restrictions are now beginning to loosen and people are dining out more, restaurant operators are still working hard to recoup some of the losses they experienced in the first two quarters of the year. . Get F amiliar with R estaurant P atio L aws and R egulations .

Seating 174

Seating Outdoor Restaurant Law POS 174

Culinary Cues

DECEMBER 8, 2022

Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. The preparation has been mind boggling, now we just have to execute. It is the chef’s job to set the stage.

Front of House 401

Front of House Back of House Seating Food Truck 401

Modern Restaurant Management

JUNE 26, 2024

Take a step back and assess the entire drive-thru experience through the eyes of your customers. Does the payment process take too long? Next, brands should take a hard look at their drive-thru tech stack to address outdated systems and see how they can better integrate their systems to improve communication.

Seating 175

Seating Mobile Ordering Point of Sale Customer Experience 175

Culinary Cues

JULY 12, 2020

Walking through the back door there is an uncomfortable feeling of emptiness, of fear and trepidation, and of caution that feels so foreign to anyone who remembers the instant connections that existed in the past. This is not the kitchen that any cook would recognize and embrace. This is the uncertainty that only a silent threat can unveil.

Front of House 407

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

7 Shifts

OCTOBER 21, 2021

A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from. These restaurants take orders through online apps and use 'ghost kitchens' or virtual kitchens that offer virtual menus to take-out customers. Menu design. Fast Food Chains.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

7 Shifts

FEBRUARY 12, 2021

Maybe it’s to take your grandmothers’ recipes to the masses. You have the advantage of a built-out kitchen with equipment, bars and dining rooms, technology, parking lots, and more. With restaurant startup costs restaurant startup cost averages at $275,000 or $3,046 per seat for a leased building, According to Sage accounting.

License 444

License Equipment Certification Take-out 444

7 Shifts

AUGUST 18, 2021

That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave. Keep reading to learn how to do just that, as we cover what to do pre, during, and post dining service. Take orders with care. Take orders with care. Table of Contents.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

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? If you haven’t been out to see us yet, what are you waiting on, Mary?? No mingling with other tables.

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

Modern Restaurant Management

NOVEMBER 11, 2020

Whether a restaurant, bar, food market, or similar establishment, creating outdoor seating has allowed many businesses to remain afloat throughout COVID and will be crucial for the coming months. Business owners, agents and managers must decide upfront whether they are looking to construct a temporary or permanent outdoor seating space.

Outdoor 170

Outdoor Seating Food Safety Design 170

Culinary Cues

MAY 19, 2022

Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.” By 7:00 the dining room was full, and the orders came in relentlessly. When he wiped the last rim, the server was there to take the order quickly to the guests at table 18. This was “order/fire” time.

Seating 378

Seating Dine-in Seasonal Menu Leadership 378

7 Shifts

MARCH 10, 2021

The fact that 60% of restaurants fail in their first year and 80% close within five years of their grand opening is an indication that few have what it takes for long-term success. If you want to open a restaurant , or if you're going to take a fresh look at where you are in your journey as a restaurateur, you must develop a business plan.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Find out everything you can about your guests and potential guests.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. Going out to a restaurant for lunch or dinner must be more than filling the void in our stomachs.

Customer Experience 366

Customer Experience Customer Service Food Safety Hospitality 366

Modern Restaurant Management

DECEMBER 13, 2024

Remember when food trucks redefined street food in the early 2010s or when small plates turned casual dining into an adventure of endless flavors? As we look to 2025, a new wave of trends is already taking shape. In 2020, dining as we knew it disappeared overnight. Every year, the culinary world serves up something new to savor.

2025 167

2025 Dine-in Food Truck Outdoor 167

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. In recent years landlords have leveraged their lease power to eventually drive restaurants out of business. What if……happens?

Customer Experience 391

Customer Experience Cash Management Customer Service Front of House 391

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. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

Back of House 322

Back of House Kitchen Safety Hotels Front of House 322

7 Shifts

NOVEMBER 1, 2022

There are more options for eating out than ever before. And the big restaurant brands are only getting bigger , making it even harder to stand out. Your plan should be comprehensive, well thought out, achievable, and consistent. Your plan should be comprehensive, well thought out, achievable, and consistent.

Seating 221

Seating Email Marketing Marketing SEO 221

7 Shifts

OCTOBER 15, 2020

The Indoor Dining Blueprint Governor Cuomo recently announced their new blueprint for indoor dining , which somewhat opens up indoor-only restaurants to the public. And restaurants also pose possible risks, concentrations of people inside [for] indoor dining. What support is available for New York restaurants 1.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

7 Shifts

AUGUST 2, 2024

The accounting process will seem less daunting once you understand what you need to do, know, and watch out for. The accounting process will seem less daunting once you understand what you need to do, know, and watch out for. The reason is simple: you know the ins and outs of your business, and your restaurant accountant should, too.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

NOVEMBER 10, 2021

I can’t even count the number of times that the union, representing thousands of steel workers, threatened slowdowns, walk outs or strikes on behalf of their membership. I can’t even count the number of times that the union, representing thousands of steel workers, threatened slowdowns, walk outs or strikes on behalf of their membership.

Kitchen Safety 81

Kitchen Safety Training Take-out Mobile Ordering 81

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. 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. Your smartphone is your restaurant's media center.

Social Media 448

Social Media Hiring Website Management Hospitality 448

7 Shifts

MAY 31, 2021

Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity. All tasks in a restaurant are interconnected. That's why restaurateurs rely on restaurant operations. Operations Management.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

AUGUST 6, 2021

Restaurant forecasting isn't really a "nice to have" - it's a step all successful restaurateurs have to take. Faultless restaurant forecasts, however, are dependent on navigating predictable trends like holidays and seasonality alongside unpredictable ones such as weather and major world events. Tools to Help Restaurant Forecasting.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Culinary Cues

SEPTEMBER 30, 2024

If you are part of a working couple, managing a budget, paying for a mortgage, supporting two cars, and probably still paying off your student loans, then does going out to dinner make sense? If you are going to invest in “dinner out” then this is where you would prefer to spend your money. Do the math. You want to support them.

Pricing 334

Pricing Marketing Insurance Seasonal Menu 334

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. You can even share important documents, like updated policies or tax forms.

Management 367

Management Management Operations Mobile Ordering 367

Modern Restaurant Management

JUNE 10, 2020

It’s the perfect slow-down to tweak recipes and menus, do some deep cleaning, or consider fresh ways to change up the customer dining experience. But January 2020, though initially characteristic, became the start of a year that would deliver the longest “time-out” in history. Inside Out. Vuu at night.

Outdoor 221

Outdoor Seating Customer Service Small Business 221

7 Shifts

JUNE 4, 2021

For fine dining, around 30 percent. For fine dining, around 30 percent. Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. If it's not measured, it won't be managed. But what should be measured, and how? Table of Contents: Cost of Goods Sold. Health care.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

JANUARY 10, 2025

As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Some brands may consider that they can offer an experiential focused bar menu for a more approachable price point for the consumer who may not opt for a full dining experience.

2025 167

2025 Design Innovation Social Media 167

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. You can even share important documents, like updated policies or tax forms.

Management 352

Management Management Operations Mobile Ordering 352

7 Shifts

APRIL 3, 2020

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. Sides are cheaper than entrees, so the more sides you can peddle through your delivery channels, the more profit you’ll get out of your delivery.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

AUGUST 14, 2020

The desire to eat out is greater than ever, and restaurants are reopening from coast to coast, with curbside pickup and delivery, new opportunistic outdoor dining areas, and other innovative approaches like drive-ins and carhop service. it is legal (or soon will be) to re-open dining rooms with reduced capacity.

Food Safety 216

Food Safety Customer Service Dine-in Take-out 216

Modern Restaurant Management

DECEMBER 23, 2020

Restaurant design, kitchens, and the dining customer experience has been changing over the past few years and with the COVID pandemic, it may be changing again. Some trending concepts over the past several years have included more open seating, high ceilings, and exposed structure concepts. Getting Creative with Outdoor Space.

Design 216

Design 2021 Outdoor Brewery 216

Modern Restaurant Management

OCTOBER 28, 2020

It’s no secret that the dining scene has changed drastically in the wake of COVID-19. From customizable protective shields and partitions to hand sanitizing stations and tricks for taking an outdoor dining space to the next level (umbrellas and planters, anyone?), Design Your Floor Plan with Social Distancing in Mind.

Outdoor 213

Outdoor Food Safety Social Media Food Truck 213

Modern Restaurant Management

FEBRUARY 16, 2022

Takeout is Taking Over. How quickly can third-party delivery groups get in and out of the food and beverage space? From a safety perspective, communal tables can be easily adjusted based on current CDC recommendations as certain seats and portions of the table can be blocked off to limit capacity.

Design 223

Design Fine Dining Online Ordering Dine-in 223

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

SEPTEMBER 4, 2020

That moment in the early morning when a chef steps out of bed with the knot of mixed emotion in his or her stomach is – yes, something that is missed. The fact is, we can’t go back, but we can look forward. At this point we are all hoping that 2020 will just fade from our memories. It’s history, as they say, but history is important.

2020 305

2020 Back of House Front of House Food Order 305