7 Shifts

NOVEMBER 12, 2020

Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. Give out hard copies and make digital copies accessible on a cloud storage system so that staff can easily reference them.

FOH 307

FOH Food Safety BOH Customer Service 307

EATER

MAY 24, 2023

The company itself refers to the product as a “pasteurized prepared cheese product.”) While it’s available at two retail spots in LA, New School is primarily found on the menu at a handful of places in New York and California, like Red Hook Tavern, Oui Melrose , and Amboy Quality Meats. It all sounds surprisingly simple.

Point of Sale 330

Point of Sale Uniforms Food Safety Consumer Goods 330

Culinary Cues

MAY 16, 2022

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique.

Café 377

Café Front of House Point of Sale Back of House 377

SpotOn

FEBRUARY 26, 2025

Gross profit margin Gross profit margin measures how much money you have left over after COGS and is used to measure the profitability of your menu. You can go even deeper with menu engineering , which is the process of evaluating each menu item's sales (popularity) and gross profit margin (profitability). Smallwares.

Point of Sale 90

Point of Sale License Insurance POS 90

Culinary Cues

JANUARY 28, 2023

You can see it in a menu, you can see and taste it on the plate, and you can feel it when you walk in their kitchen. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean. This is what inspires a person to stay the course and build a life in the kitchen.

Food Supply 394

Food Supply Dine-in Uniforms Presentation 394

Goliath Consulting

FEBRUARY 9, 2020

Factoring in the new technology, menu development, staff training and additional costs that goes into the whole ordeal, it may be a good idea to first consider these four important aspects of food delivery first: Menu. Do you have a delivery menu? Reference: 1) [link]. 2) [link]. 3) [link].

Front of House 186

Front of House Online Ordering Delivery POS 186

Modern Restaurant Management

MAY 27, 2020

Production of PPE through Aramark’s uniforms division and procurement of PPE. ” Menu Anywhere. Zuppler launched Menu Anywhere On-Premise Contactless Ordering on the Zuppler “Menu Anywhere” Platform. Contactless delivery and drop off for catering. Washroom station installation and servicing.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

7 Shifts

MAY 1, 2024

This is one of your core restaurant management responsibilities, especially because you handle lots of inventory in and out of your kitchen daily, including the ingredients you use to prepare your menu. On the other hand, non-current assets (also referred to as long-term assets) are those that cannot be readily converted to cash.

Cash Management 221

Cash Management Inventory Employee Relations Beverage 221

7 Shifts

MAY 23, 2024

Create a restaurant operations manual A restaurant operations manual ensures that your business procedures are well-documented, concise, and readily available for your employees' reference. For instance, while doing your data review, you notice that one of the items on your menu is no longer profitable.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Modern Restaurant Management

JUNE 28, 2024

“Our data indicates that QSR burger chains have generally been the hardest hit by the California increase in minimum wage and subsequent increase in menu prices,” writes Hottovy. The chain benefits from a combination of high perceived value through its “3 for Me” menu and service strength through employee retention.

2024 294

2024 Mobile Ordering White Paper Customer Service 294

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. Restaurant expense #1: food cost Your restaurant's food cost comprises 3 elements: the food cost percentage, the cost of ingredients, and the sales or revenue from selling your dishes.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

7 Shifts

JULY 1, 2024

Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated. Alcohol and Tobacco Tax and Trade Bureau Usually referred to as the TTB, this agency regulates businesses selling alcohol.

Bar 221

Bar License Food Supply Restaurant Law 221

Modern Restaurant Management

OCTOBER 16, 2019

With multiple restaurants in a shared space, DoorDash will empower these merchants to offer their customers new menu offerings and pairings unique to the DoorDash Kitchens’ restaurants. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Perfect Daily Grind

MAY 30, 2023

Optimising workflow Many popular menu items in specialty coffee shops, such as pour overs, can take a while to prepare. Dose refers to how much ground coffee is used, while yield is the total liquid weight of coffee extracted. Together, both of the variables can be referred to as brew ratio. Enjoyed this?

Beverage 147

Beverage Equipment Consumer Goods Customer Experience 147

EATER

OCTOBER 19, 2023

Khoury has as much distaste for aquafaba as he does for what he refers to as “margarine,” or vegan margarine that is interchangeable with vegan butter. You might begin to see some uniformity. There are so many restaurants that could benefit from having a plant-based dish or two or three on their menu. He won’t use it at all.

Email Marketing 340

Email Marketing Seasonal Menu 2011 Book 340

Future Food

OCTOBER 30, 2023

Much of this good work can be compromised when individual operators do not demonstrate the operational standards which they set out to achieve – whether it be a damaged menu board, inconsistent food display standards, inefficient service, poor cleanliness & hygiene standards or lack of uniform standards.

Operations 78

Operations Uniforms Small Business Merchandise 78

The Restaurant Group

JANUARY 11, 2024

Branding will touch on your restaurant name, concept, slogan, menu, and customer service. Operational Programming Restaurant operations management refers to the system that will help managers and owners oversee day-to-day operations. Establishing a brand identity for your own enterprise will differentiate it from other food businesses.

Customer Service 78

Customer Service Food Safety Uniforms Employee Relations 78

The Restaurant Group

MARCH 6, 2023

Restaurant branding refers to the process of crafting a corporate personality for a restaurant. The ambiance includes the lighting, decor, furniture design, plates and utensils, music, menu, and uniforms of servers. It was borne out of consistency, innovation, and great branding. What Is Restaurant Branding?

Food Truck 78

Food Truck Fast Casual Uniforms Social Media 78

The Restaurant Times

APRIL 13, 2022

It contains various department-wise instructions, such as opening and closing procedures, necessary tasks for each shift, standard uniform and equipment for each shift, order of service, etc. The detailed step-by-step instructions ensure that your menu items always have the same taste no matter who cooks them. Service Standards.

Operations 52

Operations Front of House Reference Customer Service 52

Lavu

MARCH 30, 2020

This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations. To avoid confusion, each new employee should be referred to this document as part of their onboarding process. Employee Field Trips.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

The Restaurant Times

AUGUST 31, 2020

Presenting the guests with a menu and waiting for a few minutes before going over for the order. For example, you can make a list of how each item on your menu should be plated. While onboarding the new employees, organize training sessions and provide them with a training manual that they can refer to during a crisis.

Document 52

Document Customer Service Training Food Order 52

Marketman

DECEMBER 9, 2019

Aside from individual stock inventory, MarketMan offers budgeted menu items. An important factor with chains is consistency and uniformity. This means that not only is it available to kitchen staff, but servers can use it as a reference at any time. With a user-friendly interface, it’s easy to navigate as well.

Inventory 52

Inventory Seasonal Menu Communication Download 52

Culinary Cues

JANUARY 19, 2022

How the mise en place is prepared in advance, uniformity of vegetable cuts, clarification of butter, sauce preparations, and where each ingredient should be stored according to the station map. Our ability to plan a menu is done virtually at first. Just for a moment, think about what it takes to work a busy sauté station.

Point of Sale 403

Point of Sale Book Seasonal Menu Uniforms 403

EATER

JUNE 3, 2022

Call it personal growth or the evolution of my palate, but what I once thought of as a cloyingly rich chunk of sweetened cream cheese disguised as a slice of cake has become one of the first items I look for on any dessert menu. Still, the idea of dealing with cracked tops and water baths is never more unappealing than on a hot summer day.

Uniforms 263

Uniforms Reference Travel Equipment 263

Sling

OCTOBER 1, 2023

You’ll gain valuable experience in such foundational business practices as: Marketing Food prep Payroll Menu development Scheduling Suppliers Employee development Networking Customer service The lessons you learn can be directly applied to the catering business you start. Check their references. Hire and train.

Catering 78

Catering License Transportation Advertising 78

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Hands-on menu training and tasting. Familiarize both teams with a menu tasting and training.

Hiring 52

Hiring Employee Relations FOH BOH 52

EATER

MAY 23, 2024

Rita’s has been hard at work on its menu; there was no Sour Patch Kids watermelon nor “mermaid” gelati when I was growing up. I remember thinking when my dad, full of immigrant eagerness, suggested we go there for the first time), or the way locals referred to the creek (“crick”), or how they asked “How’s it going?” (“What’s ‘it’?”

Uniforms 315

Uniforms Seasonal Menu Ordering Reference 315

Mad Mobile

FEBRUARY 26, 2024

Reliable inventory counts let you prep all ingredients necessary for crafting drinks to menu spec every time. Use it to identify sources of ongoing waste whether it stems from prep mishaps, server errors, or even menu mismatch. Uniform processes reduce errors. Consistent quality Perpetual stockouts due to inaccurate tracking?

Inventory 40

Inventory Bar Management Management 40

Apicbase

MAY 12, 2023

Drivers For OpEx OpEx refers to the practice of optimising operational processes to improve efficiency, reduce costs, and enhance the customer experience. With a uniform understanding of how operations are performing across locations, executives can proactively address any shortcomings and identify areas for improvement.

Operations 52

Operations Back of House Sustainability Front of House 52

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can take advantage of increased kitchen operations efficiency to develop new menu ideas , virtual brands, and signature dishes and flavours for your brand.

Operations 52

Operations Back of House Front of House Food Supply 52

Perfect Daily Grind

NOVEMBER 30, 2022

When I opened a café in Montréal, Québec in 2010, we included the allongé on our menu. For reference, most espresso is extracted using a ratio of one part coffee to two parts water – resulting in a highly concentrated beverage. Typically, it’s a 150ml shot of espresso,” he adds.

Café 140

Café Article Innovation 2010 140

SpotOn

SEPTEMBER 11, 2024

Even if most restaurants don't explicitly list maki sushi rolls on their menu , most sushi lovers already know about maki. Maki refers to the act of rolling together a thin roll of food. While most people might refer to any maki roll as sushi, sushi technically refers to the broader category of rolled rice.

Reference 52

Reference Tip Distribution Food Order Serving 52

Modern Restaurant Management

OCTOBER 23, 2019

The Green Kitchen – serving nutrient-dense menu options with fresh and flavorful ingredients. “bd’s Mongolian Grill is dedicated to supporting our men and women in uniform,” said Doug Willmarth, chief marketing officer and nine-year Navy veteran.

Point of Sale 193

Point of Sale Customer Experience Customer Service Front of House 193

7 Shifts

NOVEMBER 8, 2023

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. The Colorado Overtime and Minimum Pay Standards Order #38 regulates overtime, minimum salaries, breaks, tips, uniforms, and recordkeeping.

Restaurant Law 221

Restaurant Law Food Safety Employee Relations Article 221

Restaurant365

MAY 7, 2020

For additional information on employee health and hygiene recommendations to help prevent worker transmission of foodborne illness, refer to the FDA’s Employee Health and Personal Hygiene Handbook. Adjust menu prices as needed for new factors such as increased labor, delivery commission, etc.). Implementing operational adjustments.

Food Safety 142

Food Safety Cash Management Social Media Point of Sale 142

EATER

NOVEMBER 27, 2024

One week’s menu includes spaghetti, beans, pork in red sauce, and a habanero salsa. When Villegas entered the federal prison, he donned a uniform that identified him with a number, which the officials used to refer to him. Now we don’t embroider his uniform with his number, it’s embroidered with his initials.”

2013 323

2013 Uniforms Take-out Food Order 323

EATER

OCTOBER 21, 2021

The menu had a picture of powdered thick French toast with berries and cream; I ordered that. There was a time before Amtrak that many refer to as the “golden age” of railroad dining. He made all of his sauces from scratch, improvised menus, and advised the national menu-planning board.

2005 327

2005 Back of House Training Dine-in 327