7 Shifts

AUGUST 7, 2024

Of all the costs your restaurants generate, your food is one of the largest. The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. The cost of food and beverages is a bit of a moving target.

Food 363

Food Seasonal Menu Inventory Pricing 363

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef.

Seating 441

Seating Front of House Back of House Cash Management 441

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

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?? But Hamburger Mary's is eco-conscious and encourages guests to recycle!

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. When you are walking down the street and constantly shout out “behind!”.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

7 Shifts

JUNE 4, 2021

Food cost percentage. Food Cost Percentage. What is food cost percentage? Food cost percentage is the ratio of the cost of food inventory to the amount of revenue it generates. Why is food cost important? Food and beverage is one of the largest expenses next to payroll in the restaurant industry.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

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”. The most common reason for an item to be 86'd is simply when the ingredients for a menu item run out. How is eighty-six used? Where did the term come from? The cost of 86'ing.

Definition 360

Definition BOH FOH Front of House 360

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 411

Food Order Customer Experience Hiring Café 411

Culinary Cues

DECEMBER 8, 2022

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 event wall was filled with clip boards, each holding the food function of the day. All our ingredients were already in-house, only a produce ordered remained and we expected the truck around 9.

Front of House 397

Front of House Back of House Seating Food Truck 397

7 Shifts

JANUARY 26, 2021

million out of work, it was nothing short of devastating. 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.

2021 370

2021 Front of House Social Media Mobile Ordering 370

7 Shifts

FEBRUARY 26, 2021

If you weren’t thinking that much about online ordering before, you definitely are now. The easiest way to get your food out there is by partnering with a third-party delivery app. Native or first-party delivery doesn't rely on a separate service to take and send out orders. Join the Marketplace ??

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

JUNE 3, 2020

Due to the pandemic, Ani Ramen knew they could no longer operate their restaurants as they once did—some serious changes were going to happen if they wanted to support and serve their community during and after the pandemic. There’s a huge demand for people to have great food and feel a little bit more comfortable and at ease.

Front of House 63

Front of House Online Ordering Kitchen Safety Food Safety 63

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Can you tough it out? We even boast an informal initiation period where new employees are given conflicting directions, inaccurate details on the work to be done, or even sent on wild goose-chases just to embarrass them and see if they can take it.

Leadership 367

Leadership Restaurant Law Social Media Sports 367

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. How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? Purchasing & Ordering.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

OCTOBER 12, 2022

Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Takes away a considerable portion of server's share requiring higher hourly wages. Casual restaurants, fast food, quick service. Percentage-based tips outs. Comparison table.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

DECEMBER 18, 2019

With dinner prep taking place in most restaurants from noon on, you’re open anyway—and the more diners you can attract to buy lunch, the more profitable you become. 33% of Canadians eat out for lunch most-often, not far behind the dinner crowd at 49%. Sounds good, doesn’t it? Does this mean they dislike breakfast? Not necessarily.

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

7 Shifts

JUNE 28, 2021

72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment. The inspector will also take notes pertaining to the hygiene of your restaurant. Develop a HACCP Plan. Keep Your Eyes Open.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

7 Shifts

AUGUST 12, 2021

This method is used by several large food chains, like Starbucks, Panera Bread, and TGI Fridays, which have attracted millions of customers due to their loyalty programs. Restaurant email campaigns and newsletters enable you to reach out to both current and potential consumers. Push Notifications. Special Offers and Promotions.

Marketing 397

Marketing Email Marketing Loyalty Program Social Media 397

7 Shifts

AUGUST 20, 2020

They include: Labor management software Order management software Inventory management software Guest engagement software Contactless, mobile payment processors 5 Tools to Use to Increase Operational Efficiency in Restaurants Did you know that 48% of restaurants use three or more tech vendors?

Technology 293

Technology Mobile Ordering Dietary Restrictions Cash Management 293

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

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

Culinary Cues

MAY 12, 2022

Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. These are the restaurants where dining is much, much more than just consuming food. If they don’t see the value, regardless of how tasty or beautiful that plate of food might be, then why would they return?

Pricing 351

Pricing Consumer Goods Training Customer Experience 351

7 Shifts

APRIL 3, 2023

Tips are an essential part of a restaurant worker's take-home pay. It has left far too many of its workers to rely on food stamps —an irony that shouldn't go unnoticed. But in order to break free from tipping, it's going to take a bevy of restaurant operators willing to stick their neck out and make a change.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

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 318

Back of House Kitchen Safety Hotels Front of House 318

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. 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.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

APRIL 22, 2020

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. You might find that a stay at home chef takes this organization to a new extreme and build a banquet/event order (BEO) for each meal and break. This time of displacement is tough on everyone.

Back of House 352

Back of House Point of Sale Take-out Food Order 352

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints.

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

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%). Online and mobile ordering systems Spurred on by the pandemic, online and mobile ordering have grown faster than even the most tech-positive forecasters would’ve predicted five years ago.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

MARCH 11, 2020

Check out these U.S. Don’t skimp out on professional services. Starting food inventory Stocking up on pantry staples and your beginning inventory of perishable foods will set you back at least $1,000. Overtime wages It can take time to get into the groove of creating a perfect staff schedule.

License 354

License Cash Management Inventory Food Supply 354

7 Shifts

JUNE 29, 2022

They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place. Consider reaching out to counsel or looking up your area's franchise relationship law requirements to see which ones apply to your business.

Franchising 370

Franchising Franchise Restaurant Law Document 370

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. You must give and invest in order to receive. Your future is in your hands.

Workshop 360

Workshop Article Take-out Uniforms 360

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. Making Your Resume Stand Out. 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. Cooking and Food Preparation.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

DECEMBER 1, 2019

I enjoy taking it all in – talking with the server about the history of the place, watching kitchen staff concentrate on every plate, and absorbing the ambience and looking at the details that are always a reflection of who the people are that own and operate the business. Spend more time serving existing customers and getting new ones.

Small Business 409

Small Business Customer Experience Customer Service Seasonal Menu 409

Culinary Cues

MAY 27, 2023

Make it a cellphone free zone and if possible, integrate service staff and cooks so that it doesn’t end up being another example of “us and them”. [] REINFORCE THE COMMON DENOMINATOR: So, what is it that serves as a common denominator for restaurant folks? Try “FOOD” on for size.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

FEBRUARY 25, 2021

Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. You can disagree, take a stand, make your point, continue to have a unique opinion, but in the end – it is their business.

2021 396

2021 Point of Sale Reference Take-out 396

7 Shifts

NOVEMBER 22, 2021

It also requires money to open a restaurant and build it out, buy equipment and finance the operation until it reaches break-even. Customer Analysis : discuss the types of customers you will attract and serve. Competitive Analysis : document local competitors and show how you will be able to carve out a niche in your market.

Document 393

Document Cash Management Small Business Take-out 393

7 Shifts

NOVEMBER 16, 2020

Main Squeeze started in 2017 as a single-location juice bar in Louisiana, but serving up healthy and quick smoothies and bowls to their hometown of Lake Charles. Main Squeeze was founded in 2017 out of Lake Charles, Louisiana.I Literally five months or so after we found it, we started franchising, [and] sold 10 units out the gate.

Email Marketing 370

Email Marketing Franchise Franchising 2017 370