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

7 Shifts

MARCH 25, 2022

Recommended Reading: Danny Meyer on How to Hire the Right People For Your Restaurant. Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. But how have they stacked up when it comes to sales and labor this year versus the same period in 2021? Table of Contents. Data Methodology.

Fast Casual 370

Fast Casual Casual Front of House Point of Sale 370

7 Shifts

MAY 10, 2021

Among the great insights Jensen brought were six red flags to avoids in the hiring process on both sides. Whether you're hiring, or you're a worker ready to go back to work, here are the six red flags that Cummings outlined in the episode. It's not enough to just go "Hey, hiring line cooks. Uninspired Job Posting. Reina (Form.

Hiring 370

Hiring Back of House Tip Distribution Insurance 370

Modern Restaurant Management

NOVEMBER 2, 2022

As the hospitality industry gears up for the influx of holiday diners, making the right hires becomes especially crucial in maintaining a high quality of service. One House, Different Skills : Shift work is a team sport, and it goes without saying that the front of house and back of house are symbiotic.

Hiring 158

Hiring Front of House Back of House Employee Relations 158

7 Shifts

JULY 12, 2023

I have to do one or the other and it doesn't make sense to hire someone at Poppy + Rose when I can do this. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers.

Front of House 370

Front of House Back of House Take-out Book 370

Modern Restaurant Management

JUNE 15, 2020

Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. Mark Heymann.

Hiring 186

Hiring Guest Recovery Back of House Food Safety 186

Culinary Cues

MARCH 21, 2022

From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen.

Front of House 367

Front of House Back of House Point of Sale Food Order 367

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Making the right restaurant hire is more important than ever. Table of Contents. New Concept or Replicate? Create Consistency with Your Operations.

Management 370

Management Management Document Hiring 370

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

Embrace the Suck

FEBRUARY 16, 2023

Every great team experiences tension. The pace of service in a busy restaurant can lead to interactions that are curt — to say the least — but larger issues can arise as well. Are you noticing your restaurant team is arguing? Is your employee turnover rate going up? Are you sensing a general lack of respect on the team?

Front of House 299

Front of House Back of House Communication Hiring 299

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. That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

FEBRUARY 21, 2023

When staff are unhappy, you lose more than just the cost of hiring and training. When staff are unhappy, you lose more than just the cost of hiring and training. Trying to eliminate the front of house and back of house and make it one big house, everyone working together.” Post about them on social media.

Front of House 381

Front of House Social Media Back of House Sports 381

7 Shifts

JANUARY 7, 2020

The people you hire to run your restaurant can make or break the business. By using values-based hiring to find team members who are a good fit for your restaurant’s culture. Don’t fret if you’ve made hiring decisions based on other criteria; you can still keep your employees engaged, but it’s going to take some work.

Employee Relations 349

Employee Relations FOH BOH Certification 349

Open for Business

AUGUST 10, 2023

Knowing how to hire employees can make or break your restaurant. Whether you’re staffing a new restaurant, looking for seasonal employees , or streamlining your interview process, you always want to know the best way to hire restaurant employees. Finding staff for a restaurant can be a big challenge in the hospitality industry.

Hiring 167

Hiring Recruiting Reference Website Management 167

7 Shifts

AUGUST 7, 2020

While most people would say it’s choosing a concept or picking the perfect location, we argue that it’s hiring the right people. Who you hire to execute your vision can make or break your business. But how can you know if a new hire will be engaged in their role before you hire them? Why do you want to work here?

2020 312

2020 Kitchen Safety FOH BOH 312

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Modern Restaurant Management

DECEMBER 30, 2022

Automating the Front of House. Front-of-house staff can be hard to recruit, are less tenured, and have high turnover. Ongoing staffing challenges have led restaurants to embrace technology solutions, especially for front of house roles. Redefining the Role of the Manager.

Technology 208

Technology Front of House 2023 Cash Management 208

7 Shifts

JANUARY 31, 2024

You're responsible for tactical duties like training new hires, conducting performance reviews, disciplining rule breakers and poor performers, and handling compensation changes—in addition to more interpersonal tasks like mentorship and ensuring professional growth. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

AUGUST 2, 2024

Step 2: Look for a trustworthy restaurant accountant Even if you already know the restaurant bookkeeping and accounting process well, we suggest hiring a professional accountant to help ensure your business complies with local tax, payroll, federal, and state laws. It involves tracking massive amounts of real data and industry benchmarks.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

7 Shifts

JANUARY 14, 2020

When staff are engaged in their work, they perform better and generate more revenue for their employers. Formalizing an employee engagement program helps restaurants keep staff happiness top of mind. But don’t worry; your employee engagement program doesn’t have to be fancy, expensive, or resource-intensive. They do the bare minimum at work.

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. We’ve got a few tips from the workforce management front office here at Fourth. User Network. Social Media.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

7 Shifts

FEBRUARY 26, 2021

Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? If you weren’t thinking that much about online ordering before, you definitely are now.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

AUGUST 5, 2021

To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Employee scheduling for your restaurant can be the most stressful part of your job. Plus, that schedule almost rarely ends up going as planned. Top 11 Best Practices for Restaurant Scheduling.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

7 Shifts

NOVEMBER 12, 2020

In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. The purpose of the onboarding process is to teach new hires how to do their jobs successfully, and to catch them up on the company's culture and procedures.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

JANUARY 5, 2022

Restaurants are facing an overdue paradigm shift when it comes to staff hiring, engagement, and retention - with countless restaurants struggling to stay fully-staffed. The term “ restaurant technology " is thrown around a lot, and it's understandable why restaurant owners and employees are skeptical when they hear it. No headaches.

Back of House 368

Back of House Point of Sale Front of House Coaching 368

Culinary Cues

OCTOBER 24, 2020

General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first. YES – the menu is that important! Why should it be any different for restaurants and their menus?

Menu 401

Menu Seasonal Menu Front of House Reference 401

7 Shifts

JANUARY 11, 2021

The traditional division of labor between the front of the house and back of the house is no more, and restaurant employees have taken up responsibilities this year that they never imagined. "Winter is coming".said said every restaurateur in existence. But 2021 is the year to evolve your restaurant for whatever comes next.

Guest Recovery 358

Guest Recovery Online Ordering Outdoor Front of House 358

Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. A recent survey of restaurant operators by the University of South Florida School of Hospitality found that hiring and turnover was their number one challenge.

Front of House 230

Front of House Loyalty Program Back of House Training 230

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do. Be Flexible.

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

SEPTEMBER 15, 2022

Ironically, there is always room to be great and there is plenty of room to be mediocre. With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. I wonder why this is the case. Plain and simple. What are they thinking?

Fine Dining 405

Fine Dining Front of House Customer Service Customer Experience 405

7 Shifts

MARCH 11, 2020

Space If you’re leasing a commercial space, you’ll need to pay a security deposit up front, which will cost between $2,000 and $12,000. things like interior design and a paint job, you’ll need to hire licensed contractors to execute your ideas safely. Opening a new restaurant comes with a lot of financial pressure. While you can D.I.Y.

License 354

License Cash Management Inventory Food Supply 354

Modern Restaurant Management

APRIL 29, 2021

Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. Two-thirds of new hires signing up for DailyPay. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions.

Fast Casual 221

Fast Casual Hiring Online Ordering Front of House 221

7 Shifts

FEBRUARY 7, 2024

It reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. 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.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Culinary Cues

JANUARY 15, 2022

It is also this potential that allows teachers to change the direction of a young student’s life, a garden expert to beautifully landscape a home, a plumber to turn copper into a work of art, an electrician to properly wire a house, or a cook to prepare a perfect restaurant meal. Each person has something to offer and a need to do so.

Uniforms 424

Uniforms Front of House Food Safety Healthcare 424

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. Simplify Front of House Processes. Automation technologies can improve back of house operations as well. trillion each year.

Training 195

Training Front of House Food Safety Back of House 195

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 want more! The fact of the matter is: “Wax On, Wax Off” is great advice.

Kitchen Safety 380

Kitchen Safety Food Safety Back of House Front of House 380

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. Every year, a significant number of new restaurants open and almost as many close their doors for good.

Fine Dining 440

Fine Dining Employee Relations Front of House Small Business 440