7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. Be that resource for them.

Front of House 473

Front of House Customer Experience Dine-in Training 473

7 Shifts

JUNE 4, 2021

Food cost percentage. Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. Food Cost Percentage. What is food cost percentage?

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

NOVEMBER 1, 2022

Word of mouth is fantastic, but when scaling a restaurant or reopening after months of closure, you need to rely on more than just the possibility of a customer loving your food and telling their friends about it. Why you create the food you do, why your service is different, and why customers should come and be a part of your story.

Seating 221

Seating Email Marketing Marketing SEO 221

7 Shifts

JANUARY 11, 2021

Winterize Your Patio Seating ?? Our traffic-heavy streets are now home to ad-hoc patio seating. Streamline your menu for profitability by offering your most popular items and food that travels well during winter like braises, curries, and kinds of pasta. Add drinks, if you don’t already have them. Post on social media!

Guest Recovery 358

Guest Recovery Online Ordering Outdoor Front of House 358

7 Shifts

APRIL 7, 2021

A short tour of the restaurant usually follows, leading to the introduction of key staff members, and then an overview of the menu along with an outline of the weekly scheduling process. Depending on the position, new employees are taught the importance of food prep work along with how the chef and his/her cooks curate the menu.

Training 370

Training Food Safety Customer Experience Insurance 370

Culinary Cues

SEPTEMBER 30, 2024

Here are some thoughts: PRODUCT: Take a hard look at your menu. Assign the task to your chef to create a menu that is exciting, innovative, delicious, accessible, and financially tolerable. Reverse engineer your menu from this perspective. Start by looking at the economics of producing and selling what you THINK must be there.

Pricing 330

Pricing Marketing Insurance Seasonal Menu 330

7 Shifts

DECEMBER 18, 2019

Create a fixed-price ‘Mix and Match’ menu with soups, salads, and sandwiches for customers to choose from. (If Pop a promotional banner at the top of your lunch menu to catch diners’ eyes when they’re hungry but in a rush. Give BOGO a go Even though eating alone is a growing trend , food remains a fundamentally social experience.

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Social Hospitality

JUNE 22, 2020

The restaurant and food industry is one of the many to take advantage of the marketing opportunities Instagram offers. With 500 million active daily users, it’s no wonder Instagram rapidly became the go-to platform for the food industry. Use your hashtag on all marketing materials as well as on your menu and receipts. .

Marketing 440

Marketing Social Media Advertising Influencer 440

Embrace the Suck

APRIL 26, 2020

Cost of goods (COGS) sold refers to the cost required to create each of the food and beverage items you sell to guests. RevPASH stands for “revenue per available seat hour” during a given time period (and sounds really cool when you say it). RevPash = Total revenue ÷ (available seats x opening hours).

Cash Management 439

Cash Management Point of Sale Inventory Bar 439

7 Shifts

AUGUST 20, 2024

From seating diners and helping them order quickly to processing payments, let’s explore some proven ways to improve your restaurant’s table turnover rate. Suppose your restaurant has 20 tables, and during the dinner service from 6 PM to 9 PM, you seated 60 customers.

Online Ordering 221

Online Ordering Fast Casual Fine Dining Seating 221

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. Plain and simple. Stay on it.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

MARCH 10, 2021

They have a passion for food, an adventurous spirit, a strong work ethic, and the ability to teach and lead. A successful business plan covers everything from the food you’ll serve to how your restaurant will look and how you want your customers to feel. Spotting trends and adding them to your menu can also help you succeed.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

MAY 13, 2023

As an example – garde manger really only exists in these types of properties where cold food can rule the day with banquets and special events. Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. One of the most tempting forays into entrepreneurship is the restaurant business.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

7 Shifts

AUGUST 18, 2024

You're not only competing against many other bars but establishments offering entertainment, food, and drink. This document will outline your bar's concept, menu, marketing strategy, and financial projections. Planning Your Menu Here are a few bar menu design tips : Your food should match the concept and theme.

Bar 370

Bar License Email Marketing Customer Service 370

7 Shifts

AUGUST 18, 2021

You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. Try to be as prompt as possible when it comes to seating, and provide your guests with accurate estimated seating times. Write everything down to avoid mistakes.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

7 Shifts

FEBRUARY 8, 2024

OpenTable seats around 1.6 OpenTable offers unique back-end benefits to restaurants, too, providing a customer management system, seating optimization tools, and monetizable experiences restaurants can use to grow their reach, turn guests into regulars, and reduce chaotic peaks and valleys. Menu items might not be available.

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

FEBRUARY 12, 2021

With restaurant startup costs restaurant startup cost averages at $275,000 or $3,046 per seat for a leased building, According to Sage accounting. For owned buildings, costs get a bump to $425,000 or $3,734 per seat. What percentage of the total costs are food? Will the menu change at all? Table of Contents.

License 444

License Equipment Certification Take-out 444

Culinary Cues

NOVEMBER 6, 2022

I have been impressed and disappointed in many from those exclusive fine dining establishments with food that should be admired for its beauty to greasy spoons with the best burgers you will ever find. They are all part of my passion for the preparation and service of food. Maybe you haven’t thought about this before, but I have.

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

Culinary Cues

JULY 12, 2020

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window.

Front of House 403

Front of House Back of House Dine-in Food Truck 403

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. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

AUGUST 21, 2023

As an investor in some of America’s most iconic brands, I’ve identified some key elements that every food brand can focus on in 2023 to grow and scale their business. When looking to invest in a food concept, we look for these seven elements: 1. ” In the food world, we ask similar questions.

Food 167

Food 2023 Social Media Customer Experience 167

Culinary Cues

DECEMBER 1, 2019

I try to feel their pride and invest the time in really reading the menu, checking out the flatware, plates and glassware – looking for art work or materials that may have a connection to the owners dream, and –whenever possible asking to peak in the kitchen so that I can acknowledge the work being done. The experience will always be better.

Small Business 409

Small Business Customer Experience Customer Service Seasonal Menu 409

7 Shifts

FEBRUARY 8, 2024

OpenTable seats around 1.6 OpenTable offers unique back-end benefits to restaurants, too, providing a customer management system, seating optimization tools, and monetizable experiences restaurants can use to grow their reach, turn guests into regulars, and reduce chaotic peaks and valleys. Menu items might not be available.

Management 352

Management Management Operations Mobile Ordering 352

Modern Restaurant Management

OCTOBER 28, 2021

Your Response Menu. According to a local NBC affiliate, a group of tourists were filmed attacking a Carmine’s hostess after she allegedly informed the group COVID-19 vaccine cards were required for any indoor seating. Food for Thought. With COVID-19 continuing to be a consideration for consumers across the U.S.,

Communication 202

Communication Social Media Menu Loyalty Program 202

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. Is it safety, parking, navigating a store or restaurant menu, pricing, speed of service, or lines?

Customer Experience 362

Customer Experience Customer Service Food Safety Hospitality 362

7 Shifts

OCTOBER 31, 2022

Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fast casual, fine dining, etc.) Sample Menu. You don't, by any means, have to have a menu ready to go. A sample menu can go a long way in helping a potential investor imagine themselves eating at your restaurant.

Point of Sale 397

Point of Sale Back of House Document Download 397

Modern Restaurant Management

NOVEMBER 4, 2021

This puts the customer in the driver’s seat and removes the reliance and uncertainties on timeliness of delivery offered by third parties. Is this bringing in customers that tend to order from the dinner or lunch menu? How far are customers driving for this new menu item? Adding Location Insights to the Menu.

Mobile Ordering 203

Mobile Ordering Marketing Menu Fast Casual 203

7 Shifts

JULY 22, 2022

It’s also important to note that using outdoor space and adding more seating to your restaurant can increase your revenue by 30%. During the summer, with new staff, special events, food and drink specials, vacation requests, and more, keeping the staff informed is a must! Staffing for summer.

Tip Distribution 391

Tip Distribution Certification Document Outdoor 391

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. Accounting and finances: Manage budgets and track food and labor costs. Inventory management: Monitor and maintain food and beverage stock levels. Sure, you have.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

NOVEMBER 5, 2019

It allows you to provide a menu link that helps customers immediately connect with your restaurant and make a faster decision. It features AI food image recognition and grouping of uploaded customer photos. Reservations, Order Ahead, and Menu URLs These URLs help users to engage with your restaurant before their visit.

Website Management 253

Website Management Customer Service Customer Experience Online Ordering 253

7 Shifts

OCTOBER 22, 2024

Nowadays, running a successful restaurant takes more than great food and good service. Another way to get local backlinks is from local news articles, food bloggers, or restaurant directories to boost your visibility in search results. Make sure to add high-quality photos of your food, interior, and staff.

Book 195

Book Marketing Email Marketing Social Media 195

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Get granular.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

MAY 31, 2021

How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. Customer Service.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

DECEMBER 23, 2020

Some trending concepts over the past several years have included more open seating, high ceilings, and exposed structure concepts. In addition, the open and visible cook line kitchens are a new age design so that the patrons can see the preparation of food and the cooking process. Getting Creative with Outdoor Space.

Design 215

Design 2021 Outdoor Brewery 215

Culinary Cues

FEBRUARY 20, 2024

Deep inside, people want to experience that quarterback throw a 40-yard pass, the batter power hit a grand slam homerun, and a chef create an incredibly different, beautiful, delicious dish that changes the way people think about a plate of food. Are guests pausing their conversation to look at the plate of food in front of them and say, WOW?

Coaching 350

Coaching Small Business Café Entertainment 350