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CHEFS – REMEMBER THE MAGIC

Culinary Cues

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

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7 Restaurant Management Book Recommendations

7 Shifts

That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. Goodreads: 4.08

Book 370
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By restaurateurs for restaurateurs: Advice for opening in 2020

7 Shifts

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2.

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META BOFINGER’S RESTAURANT SECRET

Culinary Cues

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. I was eager to discover her secret restaurant potion – an obscure seasoning, or unique way of cooking.

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It’s All in the Glass: Selecting the Right Glassware to Complement Your Restaurant’s Vibe

Modern Restaurant Management

This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both fine dining and casual establishments across the country. Cut and hand-blown glass for old-school charm, a trend that continues to be popular among fine and casual establishments alike.

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Restaurant Staff Training 101

7 Shifts

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue.

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Win Big with Smaller Menus: How Tech Can Supercharge Limited Offerings On- and Off-Premise

Modern Restaurant Management

One such solution has been shrinking restaurant menus. This past year, 60 percent of restaurants reported reducing their menu size , citing a 23 percent drop in the number of items. A smaller menu might limit ordering options but not the ability for restaurants to wow their guests. Advanced Customization On- and Off-Premise.