Culinary Cues

MARCH 3, 2024

In fact, you were probably on the receiving end of this group behavior, sometimes referred to as bullying. .” – Webster’s Dictionary Of course, you remember. You were either part of this or feeling left out because you weren’t. Well, we’re not in high school anymore. Actually, for all intents and purposes we might even be called “adults”.

Leadership 382

Leadership Restaurant Law Social Media Sports 382

7 Shifts

NOVEMBER 17, 2020

Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go. Employees can refer to evaluation forms to track their progress and set professional development goals.

Point of Sale 370

Point of Sale Download Communication Reference 370

Culinary Cues

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. Sure, the food at the Blue Gentian was good, and the servers who had been there for years were efficient, and you couldn’t beat the price for the quantity and quality offered, but what Meta was referring to was hospitality.

White Paper 332

White Paper Hospitality Fine Dining Reference 332

Social Hospitality

SEPTEMBER 27, 2023

Essentially, this term refers to professional-level images that are meant to tell your brand story through visual media. Below, we’ll go over what brand photography is as well as how the use of light and color can help convey your brand’s identity and leave your customers wanting more. What Is Brand Photography?

Social Media 436

Social Media Email Marketing Uniforms Sourcing 436

Culinary Cues

JULY 25, 2023

A few minutes ago, you referred to that ingredient I held in my hand as “just a tomato” and honestly, I wasn’t sure how to respond. In any case, I felt it was important to make my case. “A My job was to help others understand interdependence, respect, appreciation, and their place in this world. I wondered if I could live up to that.

Food Truck 356

Food Truck Reference Café Take-out 356

Culinary Cues

FEBRUARY 25, 2021

On occasion you may need to make adjustments so that an employee can work through their challenges (schedule adjustment, change assignments, send them home, offer advice, refer them to someone who might help, etc.). Some refer to this as delegation, but behind delegation of duties must lay a willingness to trust.

2021 410

2021 Point of Sale Reference Take-out 410

Culinary Cues

SEPTEMBER 14, 2019

Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. These are people who everyday exemplify what it means to be great at what they do.

Front of House 300

Front of House Communication Back of House Reference 300

7 Shifts

MAY 11, 2022

Still, it's helpful for your team to share an understanding of which shifts commonly refer to which hours. Here are some different reference points to establish the hours and length of in your restaurant. Swing Shift Hours. Swing shift hours will vary by shift, day, and week.

Restaurant Law 370

Restaurant Law Reference Tip Distribution Back of House 370

7 Shifts

APRIL 29, 2021

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 information contained in this content is general in nature and businesses should consider whether the information is appropriate to their needs.

Restaurant Law 370

Restaurant Law Document Brewery Point of Sale 370

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

MAY 3, 2023

He is referred to as the hit maker for bands. He is not one of those fancy, over-the-top, crazy fast and wild drummers who lives to be the center of attention – Purdy and what he calls the “Purdy Shuffle” is a simple, mesmerizing backbeat that makes you tap your feet, sway your head, and smile. Bread is the same way.

Food Truck 471

Food Truck Customer Experience Take-out Food Supply 471

Culinary Cues

APRIL 8, 2020

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. The system depends on you to act in this manner every day. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] ORGANIZATION.

Communication 471

Communication Food Supply Customer Service Small Business 471

Culinary Cues

FEBRUARY 9, 2022

By referring to the chef as the “source” need not require that all creativity originates from the chef – in fact, the greatest use of creative energy is to set the stage for others to be the innovators. [] A Consummate Organizer and Planner.

Restaurant Law 421

Restaurant Law Coaching Café Sourcing 421

7 Shifts

NOVEMBER 12, 2020

Give out hard copies and make digital copies accessible on a cloud storage system so that staff can easily reference them. After new hires have completed the restaurant onboarding process, they'll be able to reference the employee handbook to refresh their memories on important procedures and practical information.

FOH 307

FOH Food Safety BOH Customer Service 307

7 Shifts

AUGUST 21, 2024

A new cook’s knowledge of your restaurant’s recipes is reinforced when he references the recipe book. Staff training When new employees get trained during the onboarding process , they do it by shadowing and practicing with a more experienced member of the team. Concepts can be further reinforced through online learning.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

Culinary Cues

DECEMBER 26, 2020

Yesterday is easy to look back on – it gives us strength and a point of reference, it provides context and the ability to analyze our actions, and it provides hope since we managed to work our way through it. Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it.

Fine Dining 482

Fine Dining 2008 Kitchen Safety Customer Experience 482

7 Shifts

FEBRUARY 11, 2020

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. Sick time refers to “A physical or mental health condition, including a medical appointment.”

Restaurant Law 312

Restaurant Law Employee Relations Download Article 312

Culinary Cues

SEPTEMBER 20, 2020

The Japanese refer to this as Kaizen. The spirit of competition must be felt by every individual in an organization and by the team as a whole. In this manner – competition helps to drive people to always improve. Michael Jordan is probably one of the most vivid examples of a person who would breathe that competitive spirit constantly.

Fine Dining 421

Fine Dining Coaching Dine-in Café 421

7 Shifts

NOVEMBER 2, 2021

The 9/80 work schedule refers to a method that differs from the traditional eight hours a day, five days a week work schedule. If you're using 7shifts restaurant scheduling software, you can refer to this article for how to build a schedule that meets the requirements of 9/80. What is a 9/80 Work Schedule? Disadvantages.

Employee Relations 397

Employee Relations Tip Distribution Front of House Mobile Ordering 397

7 Shifts

OCTOBER 9, 2020

If you need inspiration, refer to your collection of competitors’ websites. Refer to your wireframes to find templates that resemble what you had in mind for your website. They show you where page elements like text, images, and buttons go. Create wireframes for each page of your website.

Design 397

Design Online Ordering Social Media Mobile Ordering 397

7 Shifts

AUGUST 27, 2020

Not to be mistaken for your staff training manual , your systems and procedures section should primarily focus on references and answers rather than training and instructions, so everyone can quickly refer back to this handbook. Then you don’t have to peer over their shoulders waiting for them to hit a wrong button.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

7 Shifts

AUGUST 19, 2020

It will be everyone’s (new and existing employees) guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported. It’s a great way to reinforce your expectations and ensure everyone keeps referring to the manual for constant training and improvement.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

7 Shifts

FEBRUARY 15, 2022

We refer to these employees as “51 percenters.” Klose references a few of the more well-known ways that restaurants wow guests: the Duck Press of The Grill in NYC, Salmon Tartare Cones at The French Laundry, or Black Tap's famous loaded milkshakes (you know, the ones with a whole cake slice on top).

Social Media 448

Social Media Hiring Website Management Hospitality 448

7 Shifts

MAY 13, 2021

There are sections to remember and availability to reference. Excel schedule spreadsheets can look really nice, especially if well-organized, color-coded, and tagged. But even the fastest manager can take upwards of five to eight hours a week to build out the schedule. It's not as easy as it looks.

Document 418

Document 2000 POS Take-out 418

Culinary Cues

SEPTEMBER 1, 2023

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. It refers to interactions with people and events that sit forever in our memories. How powerful is a complete dining experience and what exactly is it?

Fine Dining 328

Fine Dining Dine-in Front of House Design 328

Culinary Cues

FEBRUARY 28, 2021

The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

7 Shifts

AUGUST 2, 2024

Below are some key restaurant metrics you should be tracking for your restaurant: Cost of goods sold (COGS) The cost of goods sold refers to the amount it costs to produce an item on your menu. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

NOVEMBER 25, 2019

When your friends introduce you as a cook at such and such restaurant or refer to you as chef, rather than use your name. When letting down your fellow cooks would be the most egregious sin. When the title of cook, or later on – chef, becomes part of your persona.

Fine Dining 403

Fine Dining Food Order Back of House Uniforms 403

Culinary Cues

NOVEMBER 22, 2022

Expressing this, building a team around it, and telling that story is what I refer to as that higher purpose. When we eat authentic soul food we are transported to the environment where the cook matured, where he or she connected with ingredients, and how their socio-economic condition impacted what and how those ingredients were prepared.

Back of House 397

Back of House Transportation Food Order Café 397

Culinary Cues

FEBRUARY 18, 2020

So – what is different today, and why would I refer to this as maybe the toughest environment for a chef and one that also provided the greatest opportunity? The club of today is a business where food and beverage plays a significant role in the financial viability of the operation.

Beverage 498

Beverage Events Food Order Website Management 498

7 Shifts

AUGUST 16, 2021

Keeping record of the notes is good practice as well, in case you need to reference them back. Put a copy of the final notes up in a central location for everyone to see so the team can know what to expect.

Front of House 397

Front of House Back of House Customer Service Coaching 397

Culinary Cues

JANUARY 18, 2023

The important thing about those moments in time is their value as a reference. The reasons are usually easy to define after-the-fact: improper planning, not paying attention, stepping away from your standards, poor mise en place, lack of teamwork, or just the opposite for those experiences that result in mission accomplished or inspiration.

Back of House 392

Back of House Front of House Education Café 392

7 Shifts

AUGUST 6, 2021

Reference sales data from the same time in the past few years. Plus, you can keep the same workbook to easily store and reference your data for future forecasts. If you're forecasting sales for a restaurant that you've been running for a few years, you've already got historical data to help you plan your restaurant forecast.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

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. Naturally, you'd look for a positive cash flow where the cash input exceeds the cash output over a period of time. Cash flow = Cash input - cash output. Cost of Goods Sold.

Cash Management 439

Cash Management Point of Sale Inventory Bar 439

Culinary Cues

JULY 23, 2023

Make your restaurant a destination for celebration.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

Culinary Cues

FEBRUARY 29, 2020

After all how many times do we reference something creative as the best thing since sliced bread? That simple grilled cheese is just another sandwich until you point out that it was first developed by Otto Rohwedder who also designed the bread slicer. The story counts. [] FLAVOR FIRST.

Fine Dining 439

Fine Dining Café Customer Experience Menu 439

Culinary Cues

OCTOBER 30, 2023

When individuals speak of fine dining excellence they will often follow with reference to chef/restaurateurs with names like Boulud, Keller, Achatz, Robuchon, or Morimoto. What are you good at and what will it take to be excellent and then world-class? What will it take for your operation to be synonymous with a product’s superiority?

Fine Dining 367

Fine Dining Front of House Dine-in 2016 367