7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. Supplier Sourcing.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

FEBRUARY 4, 2022

Sourcing ingredients locally or from all-natural farms. Serving smaller portion sizes. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services. Self-Serve/Grab-and-Go and Use of Automation. Focus on seasonal produce to ensure peak freshness.

2022 547

2022 Customer Service Online Ordering Website Management 547

Culinary Cues

FEBRUARY 9, 2022

It’s that simple. [] The Source of Creative Energy. 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 433

Restaurant Law Coaching Café Sourcing 433

Goliath Consulting

JUNE 15, 2021

Multiple Sourcing and Backup. Meanwhile, multiple sourcing was found to help operators “reduce the probability of bottlenecks due to insufficient production capacity to meet peak demand.” References: [link] [link] [link] [link] [link] [link]. You can read our original article here (10).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Culinary Cues

AUGUST 31, 2024

It will be who you are. [] It must be the reference for your decision making. Make sure that when decisions are made, especially those of any real consequence, you reference your mission statement. “Is RITZ CARLTON: “We are ladies and gentlemen, serving ladies and gentlemen.” Is this decision in line with our mission?”

Customer Service 358

Customer Service Social Media Customer Experience Reference 358

Goliath Consulting

JUNE 15, 2020

Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time. According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2).

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. This sustainable food delivery solution covers the entire food delivery ecosystem, including Quick Serve Restaurants, dark kitchens, delivery kitchens and cloud kitchens.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

Culinary Cues

DECEMBER 6, 2021

Context refers to whom you are enjoying a food with, the environment where eating takes place, your connection with the person who prepared it, the source of components, the history of the dish and its ingredients, memories connected to the item, or the ceremony that may be part of enjoying that dish.

Influencer 395

Influencer Customer Experience Dine-in Training 395

Modern Restaurant Management

AUGUST 25, 2023

Mineral Content The mineral content of water, such as calcium and magnesium, can vary depending on the source. Water with high mineral content is referred to as hard water, while water with low mineral content is known as soft water. These impurities can compromise the taste and aesthetic appeal of the ice served to customers.

Hotels 401

Hotels Customer Service Reference Supplies 401

7 Shifts

OCTOBER 22, 2021

You can reference average party size, takeout vs. on-premise orders, the popular menu items, and other key metrics to to forecast restaurant sales. For example, extra help might be needed to prepare, deliver, and serve catering. Before making major changes to your employees' work schedules, here are a few questions to ask.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Goliath Consulting

SEPTEMBER 27, 2020

Self-serve kiosks and tablets are gaining favor as a way to speed up service without sacrificing the human touch,” said Sebes. When suppliers track the temperature of the milk through the information collected from the tags, the milk’s temperature can be tracked from the source, during shipment, and when it is delivered to the store.

Technology 397

Technology Mobile Ordering Food Safety Customer Service 397

EATER

APRIL 16, 2024

This popular saying in Colombia (which mirrors sayings elsewhere like “the shoemaker’s child always goes barefoot”) references the way specialists often forget to share their gifts with their own communities. In the blacksmith’s house, a wooden hoe. At home, most people just use a filter machine out of convenience. “We

Social Media 330

Social Media Point of Sale Food Supply Reference 330

EATER

FEBRUARY 18, 2025

Im particularly excited to try sunderkala, a type of hand-rolled millet noodles, today a breakfast staple in the Indian state of Uttarakhand; Sadhu crouches by our table, telling us how they were likely brought to India from Tibet, before serving them with a silken broth and Ladakhi gyuma (blood sausages).

Travel 207

Travel Social Media Seasonal Menu Back of House 207

7 Shifts

JULY 16, 2021

Sourcing Equipment. Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people! Do they serve just coffee or small foods as well? These elements include the following: Number of guests you expect to serve in a day. Source: Smart Draw. Obtain Funding.

License 459

License Hiring Equipment Small Business 459

Modern Restaurant Management

NOVEMBER 19, 2019

Cloud Kitchen / Virtual Kitchen / Ghost Kitchen – they are all referred to by different names, but the concept is very evident in the names. The most common routing of drivers was 1:1 – pickup one packet of food from the source (restaurant) and deliver it to one destination (customer).

Delivery 364

Delivery Front of House Back of House Mobile Ordering 364

7 Shifts

NOVEMBER 14, 2024

Fine dining establishments may require staff to have in-depth knowledge of each dish, including wine pairings and ingredient sourcing, while a fast-casual restaurant may focus on quick service and consistent food prep. Restaurants should periodically review and update their training program to align with any menu changes or new offerings.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

EATER

OCTOBER 1, 2024

Immigrant cooks from Germany and Sweden likely served the beef-and-bean stew alongside cinnamon-flecked pastries from their ancestral countries, and “bowl and a roll” Fridays became a generations-long tradition. Arkansas’s version was invented, most sources say, in 1935 at the Mexico Chiquito chain of restaurants.

Back of House 296

Back of House Serving Bar Sourcing 296

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. Keeping a training manual at service stations or behind bars gives everyone a source of truth and helps iron out those little mistakes.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

NOVEMBER 18, 2019

Include lots of photography of the food and drink you serve as well as the interior of the restaurant. You can do this by simply displaying your address and using schema-mark-up as outlined above as well as ensuring that key SEO elements on your web pages (such as title tags) reference your location. Include your menu.

2018 404

2018 Reference Information SEO 404

7 Shifts

SEPTEMBER 10, 2021

Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message. Tim Berry refers to this as your market-defining story and explains: “A really good market-defining story explains the need, or the want, or—if you like jargon—the so-called “why to buy.”

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. 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.

Fine Dining 347

Fine Dining Dine-in Front of House Design 347

Goliath Consulting

FEBRUARY 26, 2021

When done right, great work culture is shown in the “personality of their employees and the style with which they served customers created a distinctive customer experience that people talked about and their brands became known for” (1). References: [link] [link]. link] [link] [link] [link] [link] [link].

Customer Experience 273

Customer Experience Customer Service Café Magazine 273

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. Best Practices: Six ways to make swing shifts work.

Restaurant Law 370

Restaurant Law Reference Tip Distribution Back of House 370

Modern Restaurant Management

AUGUST 19, 2020

Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. ” Duff & Phelps served as financial advisor to Sun Capital Partners, Inc. Creating a Face-Pay Network.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

AUGUST 27, 2020

Your core values are the everyday standards set for your employees, whether they’re serving customers or working together as a team. It’s a lofty task to get your employees to live through your mission statement on the day to day, but that’s where your core values come in.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Goliath Consulting

OCTOBER 27, 2020

Take Bonefish Grill, for example, serving Grilled Swordfish & Pumpkin Ravioli with a Fresh Apple Martini made from house-infused apple cinnamon vodka, ginger liqueur, honey and apple juice (2). Reference: (1) [link]. (2) Restaurants are taking advantage of this trend and accenting the flavors of fall in their menus. 2) [link]. (3)

Consumer Goods 389

Consumer Goods Email Marketing 2021 Food Supply 389

EATER

SEPTEMBER 4, 2024

Since she founded Eleftheria in 2015, Narang has attempted to demystify cheese for Indian diners by including familiar references in her lexicon: her Konark cheese wheel, for example, gets its name from the chariot wheel carved into the Konark temple in the Indian state of Odisha. kilograms annually, according to industry estimates.

Consumer Goods 309

Consumer Goods Education Food Supply Restaurant Law 309

7 Shifts

JUNE 4, 2021

For table turnover rate, you need the following information: Number of parties served in a given period. Table Turnover Rate = Parties Served ÷ Number of Tables. Divide the number of parties served by the number of tables to calculate the table turnover rate. Number of tables in your restaurant. Sales per labor hour.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

MARCH 16, 2022

For instance, you might offer a $250 bonus to an employee who refers a new hire, so long as both employees stay for three months after the new hire starts. And what better way to source that information than from your employees themselves? It's a win-win-win. Work on Yourself.

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

OCTOBER 31, 2022

You'll have a document to reference during the planning or opening of your restaurant. This section gives a high-level overview of the business you're looking to start: tell investors what your restaurant is all about, who your team is, and how you're going to serve the market. Source: Toast. Restaurant concept.

Point of Sale 397

Point of Sale Back of House Document Download 397

Modern Restaurant Management

JUNE 22, 2020

And yet, plant-based products commonly referred to as “meat alternatives” have soared in popularity – and profitability – during the coronavirus pandemic. These include concern for the environment, health and wellness, ethics, and diversity in protein sourcing. agriculture supply chain are felt.

Point of Sale 448

Point of Sale 2019 Food Supply Restaurant Law 448

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. In addition there is also a poolside bar.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

JANUARY 31, 2025

Each state received a composite score to reveal the top food hotspots.Hawaii tops the rankings with a score of 100, standing out for its exceptional capacity to serve visitors, with 376 tourists per restaurant—the highest among all states analyzed. Additionally, 77.17 percent of its restaurants are independently owned.

Marketing 221

Marketing Loyalty Program 2025 2024 221

7 Shifts

FEBRUARY 4, 2021

Beechwood Doughnuts is a popular doughnut bakery in St Catharines, Ontario, which has been serving delectable doughnuts—from nanaimo to pumpkin cheesecake —to thousands of customers for six years. I had paper copies of old schedules in a binder for reference and that was it.

Operations 370

Operations Book Small Business Communication 370

EATER

APRIL 30, 2024

In Khon Kaen, a neighboring city, chefs Paisarn Cheewinsiriwat and Kanyarat Thanomsang have found their own riches at Kaen , a reference to the city and to Paisarn’s parents’ timber business (“kaen” means “wood”). Local wagyu steaks are grilled and served with charred local sugar peas and mushrooms. Chef Num and his team at work.

Seasonal Menu 303

Seasonal Menu Agriculture Food Order Take-out 303

EATER

JANUARY 31, 2024

Though he never kept track of how many customers he served, Pan estimates he made up to 500 pieces on an average weekend at PacMall, where he no longer operates his stall regularly. With sources of dragon’s beard candy dwindling in the U.S., Somewhere in there, I was holding hands with my mom, inching closer to my prize.

Social Media 336

Social Media Online Ordering Hiring Take-out 336

EATER

SEPTEMBER 15, 2023

In her 20s, she moved to Asia to “get to the source of it all.” She eventually gravitated toward food and began writing about Asian cuisine in America, starting with the Chinese and Taiwanese restaurants she was familiar with as the daughter of Taiwanese immigrants in Los Angeles.

Food 363

Food Book Food Supply Food Order 363