7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. A skilled kitchen manager should have a solid track record of managing kitchen staff and overseeing operations. Aside from the operational end, kitchen managers must also be proficient in the human aspect of the kitchen.

Back of House 195

Back of House Management Management Operations 195

Modern Restaurant Management

OCTOBER 1, 2024

Bar and restaurant operators often face tough dilemmas, ranging from the daily question, “Should we be mixing more drinks or turning more tables?” With today’s technology, bar and lounge operators can have the best of both worlds. This question often stymies operators eager to increase revenues.

Bar 179

Bar Operations Back of House Front of House 179

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. EVERY POSITION IN THE FOOD BUSINESS WILL HELP WITH YOUR CAREER – IF YOU BUILD IT INTO YOUR PLAN.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Modern Restaurant Management

DECEMBER 20, 2024

It's important for operators to ensure they are abiding by the law and compensating the creators and rights holders. What should restaurant operators know about music licensing? Why do you think so many operators are unaware of licensing fees? Are there licensing scam schemes operators should be aware of?

License 88

License Operations Fine Dining Customer Service 88

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. Every restaurant, of every level is finding it increasingly difficult to build a team with lasting power.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

7 Shifts

AUGUST 2, 2024

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. The reason is simple: you know the ins and outs of your business, and your restaurant accountant should, too.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

OCTOBER 27, 2023

In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit. Emotional connections are a significant driver in these operations. This menu is who I am.”

Hiring 405

Hiring Training Pricing Leadership 405

Culinary Cues

MAY 23, 2021

Why would I say such a thing when so many restaurateurs and chefs are beside themselves with trying to staff their operations, culinary schools are trimming their operations or closing their doors, and restaurants are unable to find the product they need through a distribution network crippled from pandemic uncertainty?

Guest Recovery 447

Guest Recovery Front of House Employee Relations Food Truck 447

7 Shifts

JUNE 20, 2022

When is a ghost kitchen a good idea for an operator? Here are a few reasons why an operator may want to try out the model: Expanding the delivery radius of an existing brand. Recommended Reading: Restaurant Operations Overview: What You Need to Know. Leading ghost kitchen operators are not shy about the model.

Front of House 435

Front of House Food Truck Back of House Social Media 435

7 Shifts

SEPTEMBER 21, 2023

The shrunken labor pool inflation, turnover, and technology, all make up the stew that operating a restaurant is in 2023. So we surveyed more than 1,000 restaurant operators across North America to find out what their challenges are—and what they're doing to adapt. The greatest challenge is staff retention.

2023 397

2023 Hiring Leadership Fast Casual 397

7 Shifts

JUNE 16, 2022

Corporate needs to ensure their brand and messaging trickle down as intended to each store, while store operators have to feel good about those messages and how they are lived. FACs are also a great way for franchisees to meet and learn from the best operators in their cohort. Develop Membership Criteria. Come Up With A Follow-Up Plan.

Franchising 370

Franchising Franchise Communication Front of House 370

7 Shifts

OCTOBER 20, 2021

The 7shifts platform gives you a snapshot of your labor and people operations. Use it to get real-time insights into your labor operations, team engagement, and overall store performance. Get a birds' eye view of your entire operation. 7shifts operations overview makes that possible. 7shifts Operations Overview Report.

Front of House 418

Front of House Back of House POS Take-out 418

Culinary Cues

MAY 4, 2021

This difficult time in our history has revealed significant flaws in how restaurants operate – flaws that will not only remain if we seek to return to “normal” – they will be even more pronounced. This time away from the way we operated for decades has given employees and customers a chance to re-evaluate.

Customer Service 490

Customer Service Customer Experience Training Pricing 490

Culinary Cues

AUGUST 3, 2020

Passion is not blind forever. [] THE RESTAURANT BUSINESS IS EVEN HARDER THAN WE THOUGHT: The pandemic has demonstrated to owners/operators just how very fragile their business is. This is a challenging combination for restaurant operators to compete with.

Government 492

Government Training Small Business Consumer Goods 492

7 Shifts

JANUARY 26, 2022

Managing multiple staff members across multiple locations can present some common obstacles - particularly if the restaurant group operates in multiple states, if certain employees work at more than one location, or if there's a mismatch of labor technology. Standardize operating procedures. Automate compliance.

Management 459

Management Management Restaurant Law Hiring 459

Culinary Cues

NOVEMBER 20, 2020

Restaurants and bars will be different; their product, service, and method of operation will likely change – but they will rise up again. [] Culinary Schools Will Be In Demand Again. And when we are able to bring the pandemic under control – the same recovery for restaurants will be the case. Something has to give.

Social Media 502

Social Media Education Email Marketing 2008 502

Culinary Cues

APRIL 10, 2023

To those operators who do things right, who care for their employees, who seek their input and value it, and who work hard to pay a fair wage, show empathy, and understand that the happy employee is the key to success – these perceptions and beliefs are a real dis-service. A few voices grow past perception and evolve into a belief.

Employee Relations 484

Employee Relations Restaurant Law Waste Article 484

Culinary Cues

JULY 23, 2023

To the owner/operator there are two things that define success: customer satisfaction and profit. Here are some thoughts: [] DISCOVER: Acknowledge that passion, history, and personal food experiences are important to the chef and important to the operator. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. Those processing plants need to cover their substantial operational costs now that restaurant business has all but disappeared. Every day brings another college program closing.

Uniforms 472

Uniforms Cash Management Brewery Consumer Goods 472

Culinary Cues

MAY 13, 2023

This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function.

Hotels 440

Hotels Point of Sale Cash Management Training 440

Culinary Cues

JULY 15, 2024

There is a direct correlation. [] WHAT YOU EXPECT AND MEASURE IS WHAT YOU GET Define what excellence means in your operation, show it, teach it, train to it, insist on it, measure it, and reward it. Make these operations your benchmark and measure your progress. [] CELEBRATE EXCELLENCE You can’t be everywhere, all the time.

Leadership 390

Leadership Food Truck Employee Relations Training 390

Culinary Cues

JUNE 23, 2024

Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians, athletes, business leaders, and politicians under a unified profile. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 388

Uniforms Front of House Back of House Food Supply 388

Culinary Cues

NOVEMBER 10, 2021

It seems to me that this is where we are with our decisions about restaurant operation. We have debated this issue for the past two years and the only solutions that most restaurant operators have come up with are to cut services and keep raising wages. Both decisions seem to make sense, but are they the right decisions by themselves?

Kitchen Safety 83

Kitchen Safety Training Take-out Mobile Ordering 83

7 Shifts

MARCH 28, 2023

in Atlanta It's our job to understand the challenges that restaurant operators face, and provide the tools they need to simplify their operations and improve performance for their restaurant. Operators are shifting to forward-thinking practices and recognizing the impact technology can have on their business. Staff at gusto!

Hiring 370

Hiring Hospitality Management Management 370

7 Shifts

DECEMBER 18, 2023

Analytics will also give you a closer look at your restaurant’s operations, letting you track labor costs and other internal expenses to determine the profitability of specific spending decisions. Since restaurants tend to operate on very tight margins, these financial analytics are particularly important for long-term planning.

Management 397

Management Management Email Marketing Point of Sale 397

Culinary Cues

NOVEMBER 22, 2022

The purpose to them involves a connection to the underlying soul of the operation; a soul that highlights history, tradition, a sense of family, respect and appreciation, and an inspiring story. As a cook or chef, we are drawn to those operations where punching a clock is replaced with joining the energy that a restaurant exudes.

Back of House 397

Back of House Transportation Food Order Café 397

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. Each have specific duties and all have some shared responsibility.

Seasonal Menu 527

Seasonal Menu Back of House Customer Service Front of House 527

Culinary Cues

APRIL 15, 2023

In small private entrepreneurships it is common for owner/operators to not take a steady salary so they might meet payroll or pay a vendor for recent deliveries. This misconception about restaurants and profit reaches beyond the guest, the media, and town or city leadership. Restaurant week is just one example.

Seasonal Menu 461

Seasonal Menu Café Point of Sale Social Media 461

Culinary Cues

DECEMBER 12, 2021

To owners and operators, the cook for all ages must be both. Every chef, and for that matter every professional cook hoping to one day become a chef, MUST understand the business component of operating a restaurant. For some reason the industry tries to convince the artist and the accountant to be one and the same.

Restaurant Law 405

Restaurant Law Education Definition Social Media 405

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Operations This is the catch-all of all restaurant manager responsibilities. Operations" is usually just a short way to say "keeping the restaurant running". Oversee incoming deliveries.

Management 397

Management Management Kitchen Safety Front of House 397