Culinary Cues

SEPTEMBER 14, 2023

SUDDEN LACK OF DEPENDABILITY: When an employee who had always been a rock of dependability – always on time, ready to work, interested in taking on more responsibility, always able to complete tasks as expected, suddenly fails to meet those expectations – then it’s time to pay attention. You see a little out of sorts, what can I do to help?”

Employee Relations 392

Employee Relations Training Fine Dining Take-out 392

Culinary Cues

JULY 25, 2023

I remember returning to my office, closing the door, and taking the time to collect my thoughts before calling him in. Now, I want you to listen closely, I want you to take this in and store it in a place that can be easily accessed in the future. Sit down, I want to have a serious chat with you. I wondered if I could live up to that.

Food Truck 353

Food Truck Reference Café Take-out 353

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It simply points to what may be behind it.

Guest Recovery 409

Guest Recovery Seasonal Menu Presentation Customer Experience 409

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region. YES – the menu is that important!

Menu 397

Menu Seasonal Menu Front of House Café 397

7 Shifts

MAY 23, 2024

To help you out, we've created an in-depth guide that will assist you in running a successful restaurant with streamlined operations and increased productivity. This is why 62% of managers feel burnt out , especially on days leading to peak seasons. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Culinary Cues

MAY 3, 2023

They are out there. People will pay for quality – are you willing to invest the time to find out? It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this. He is referred to as the hit maker for bands. Bread is the same way.

Food Truck 470

Food Truck Customer Experience Food Supply Take-out 470

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. The gauntlet goes like this: In America, every year, cheesemongers gather at the Cheesemonger Invitational, which usually takes place in New York or San Francisco. I absorb all of that input and aggregate that into whatever comes out. Don’t do that,’” Johnson says. “I

Training 140

Training 2010 Consumer Goods 2013 140

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

OCTOBER 30, 2023

There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. What will it take for you to become part of that club?

Fine Dining 363

Fine Dining Front of House Dine-in 2016 363

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location.

Management 370

Management Management Document Hiring 370

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. In this article, the workforce management experts at Sling give you tips for creating a restaurant training program that really works. Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding. 1) Start Small.

Training 78

Training Hiring Front of House Back of House 78

7 Shifts

AUGUST 16, 2024

One of a restaurant manager’s primary responsibilities is hiring, training, and scheduling staff so that the business runs smoothly. By honing these skills managers can take leadership courses and mentorship, aspiring managers can inspire and motivate their teams to deliver exceptional service.

2024 195

2024 Management Management Leadership 195

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant. That smartphone is your media center.

Social Media 448

Social Media Hiring Website Management Hospitality 448

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 120

Training Café Kitchen Safety Back of House 120

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers.

Back of House 429

Back of House Reference Presentation Mobile Ordering 429

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. Competition is healthy if you use it as a reference to improve. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. People will notice.

Cash Management 308

Cash Management Uniforms Food Supply Café 308

Culinary Cues

AUGUST 14, 2024

I can’t remember the last time I opened this book and used it as a reference, but it is the title that drives me to keep it prominently displayed. Take a few moments to walk through your dining rooms and exude the joy you feel for the work. Take the time to share your positive stories with the team in your kitchen.

Uniforms 303

Uniforms Book Article Café 303

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. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day.

Front of House 298

Front of House Communication Back of House Reference 298

7 Shifts

AUGUST 27, 2020

Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training? Okay, that might be a stretch.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

7 Shifts

AUGUST 16, 2021

The way to run great shifts is to get out ahead and schedule pre-shift meetings. A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. Call it out here. Use and Take Notes.

Front of House 397

Front of House Back of House Customer Service Coaching 397

7 Shifts

AUGUST 7, 2024

This is commonly referred to as a percentage. Add that up to find out what the cost per plate of each menu item is. The USDA also points out that other factors, like the cost of electricity and diesel, can affect the prices, as well. Let's take a look at the other elements that impact your restaurant food cost percentage.

Food 363

Food Seasonal Menu Inventory Pricing 363

Culinary Cues

FEBRUARY 25, 2021

This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it causes you to compromise. I would encourage you to think about this and take the time to write down your beliefs as a “manifesto” and then use it as a guide moving forward.

2021 406

2021 Point of Sale Reference Take-out 406

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

Back of House 326

Back of House Kitchen Safety Hotels Front of House 326

Modern Restaurant Management

APRIL 15, 2024

Restaurant managers balance several responsibilities while taking care of staff and guest needs. However, it can sometimes take time to get customers to respond to surveys they're given. You can also consider other types of incentives besides gift cards that you could hand out to encourage more people to do the survey.

Management 196

Management Management Loyalty Program Social Media 196

Culinary Cues

JANUARY 18, 2023

Sure, luck can be involved, but luck is rarely something to depend on or take credit for. The important thing about those moments in time is their value as a reference. Nothing can take the place of those moments – they are the real teacher. Just bail me out now before it all goes sideways.”. PLAN BETTER – TRAIN HARDER.

Back of House 389

Back of House Front of House Education Café 389

Sling

DECEMBER 19, 2020

Once considered a supplement to the standard training program, virtual training is now the preferred — and sometimes only — option for managers and owners who want to improve their team’s skills. Virtual Training 101. Not all virtual training software is created equal. for reference during the meeting.

Training 78

Training Management Management Employee Relations 78

Modern Restaurant Management

APRIL 22, 2024

To learn what restaurants need to know to better protect themselves from fraud, Modern Restaurant Manangement (MRM) magazine reached out to Doriel Abrahams , Principal Technologist at Forter. Without giving out too many specifics that might encourage bad actors, what are some common frauds restaurants experience?

Food 203

Food Loyalty Program Consumer Goods Customer Experience 203

Modern Restaurant Management

JULY 29, 2021

Ask for References and Experience. Additionally, if you are interested in working with a particular company, you should ask to receive ample references. Ensure the security guards you hire know de-escalation procedures in case a situation with a guest arises where they are getting out of control.

Hiring 212

Hiring License Restaurant Law Customer Experience 212

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. How we approach this determines our assessment of what we have chosen to do for a career.

Employee Relations 395

Employee Relations Training Fine Dining Communication 395

Culinary Cues

AUGUST 31, 2019

By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life. It didn’t take long for Jake to realize how much more difficult it was going to be to carry the title of executive chef.

Reference 345

Reference Uniforms Take-out Social Media 345

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you.

Coaching 384

Coaching Sports Point of Sale Take-out 384

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Improvement Tips. What Does Restaurant Operations Mean? Operations Management. What can 7shifts do for you?

Operations 363

Operations Inventory Hiring Customer Service 363

Embrace the Suck

JANUARY 13, 2021

Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. When I opened my first restaurant, I was like the typical owner. ” Snap!

Coaching 360

Coaching Back of House Front of House Take-out 360

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. So, first step – let’s refer to it as a challenge. Let’s take one possible cause that is not on everyone’s radar: nurturing real interest in a restaurant career early on.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

APRIL 22, 2024

It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices. Bread has always been a given. Great hospitality is common sense.

Consumer Goods 292

Consumer Goods Pricing Customer Experience Hospitality 292

Culinary Cues

JUNE 13, 2023

This job is killing me” could refer to the physical, mental, or emotional toll that a job inflicts on a person. I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival. I got the job!” you can do better than this’”. -Dr.

Article 317

Article Social Media Blog Café 317

7 Shifts

OCTOBER 22, 2021

While every restaurant should properly plan out its work schedule during the holidays (and year-round, for that matter), not every restaurant needs to drastically overhaul its schedule when December rolls around. Here are a few tips for sourcing, hiring, and training enough employees to get you through the holidays — and then some.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370