Reservations Seasonal Menu Sourcing 
7 Shifts
FEBRUARY 8, 2024
With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. It's arguably the go-to platform for diners looking to make a reservation.
7 Shifts
FEBRUARY 8, 2024
With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. It's arguably the go-to platform for diners looking to make a reservation.
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Culinary Cues
JULY 2, 2023
Simple takes focus, understanding, commitment to consistency, passion, and great sources for ingredients that come from those with the same level of commitment. This approach has won the restaurant international praise, four stars from the New York Times, three Michelin Stars, and a James Beard Award.
7 Shifts
JULY 24, 2020
That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. Author: J.W.
Culinary Cues
MARCH 15, 2021
Programs need to either find ways to stabilize enrollment or come up with some other source of funding to support their efforts. If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? How will they be able to function when faced with that first job? LACK OF REPITITION.
Culinary Cues
DECEMBER 11, 2023
The conversation evolved around local news and gossip, and alcoholic beverages were reserved for bars scattered throughout the community. Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc. That is my secret ingredient.”
Modern Restaurant Management
APRIL 20, 2020
Lacking cash reserves and the resources to access money (traditional bank loans), most restaurants were forced to lay off their employees. Some likely expenses to be considered for initial cash reserves: 20 percent of the prior year’s monthly sales for purchases of goods. 75 percent of the prior year’s monthly payroll cost.
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