7 Shifts

NOVEMBER 24, 2024

Let’s take the guesswork out of starting your food business and set your establishment up for success. However, the systematic gathering and analysis of data serves to lay a solid foundation for your business. Do you want to find out which food items your customers love the most?

Marketing 370

Marketing Social Media SEO Customer Service 370

Culinary Cues

OCTOBER 3, 2024

Take a step back and give them their due; you are part of a team. [] BE THE EXAMPLE How do you want your employees to act, represent, perform, and connect? It takes very little effort and costs nothing to say: “thanks, great job, fantastic work, I appreciate all that you do, spot on, etc.” However, you cannot succeed alone.

Coaching 369

Coaching Restaurant Law Training Article 369

Culinary Cues

SEPTEMBER 30, 2021

So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. We are all ready to own our lives again and enjoy the simple things – like going out for a meal.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds.

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

7 Shifts

AUGUST 7, 2024

The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. Add that up to find out what the cost per plate of each menu item is. Of all the costs your restaurants generate, your food is one of the largest.

Food 363

Food Seasonal Menu Inventory Pricing 363

7 Shifts

NOVEMBER 22, 2021

It also requires money to open a restaurant and build it out, buy equipment and finance the operation until it reaches break-even. Customer Analysis : discuss the types of customers you will attract and serve. Competitive Analysis : document local competitors and show how you will be able to carve out a niche in your market.

Document 393

Document Cash Management Small Business Take-out 393

Culinary Cues

APRIL 6, 2020

Today, restaurants serve a multitude of purposes that has brought this industry to a status of importance that is impossible to deny. Although our current crisis has brought the restaurant industry to a halt, it is important to remember just how integrated the business of selling and serving food is to society as a whole.

Travel 438

Travel Back of House Customer Service Small Business 438

Culinary Cues

MARCH 15, 2021

LACK OF COMMUNICATION WITH THE BUSINESSES THEY SERVE. Volunteer for a stage at a great local restaurant, take an occasional sabbatical to re-enter the industry, attend conferences and workshops, take a class on a new method of preparation, and belong to professional organizations. You can’t teach what you don’t know.

Education 538

Education Food Supply Training Communication 538

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Becoming GREAT takes serious dedication and lots of repetition. Seek out every opportunity to learn something new every day.

Uniforms 334

Uniforms Point of Sale Coaching Small Business 334

Culinary Cues

FEBRUARY 25, 2021

Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. You can disagree, take a stand, make your point, continue to have a unique opinion, but in the end – it is their business.

2021 396

2021 Point of Sale Reference Take-out 396

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.

Seating 441

Seating Front of House Back of House Cash Management 441

7 Shifts

JUNE 28, 2021

And regardless of whether these guests are dining in, taking out, or getting delivery, food safety needs to be at the top of mind for your restaurant and your staff. The inspector will also take notes pertaining to the hygiene of your restaurant. Serving Customers. How does a typical inspection work and how do I prepare?

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

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 374

Coaching Sports Point of Sale Take-out 374

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Can you tough it out? We even boast an informal initiation period where new employees are given conflicting directions, inaccurate details on the work to be done, or even sent on wild goose-chases just to embarrass them and see if they can take it.

Leadership 367

Leadership Restaurant Law Social Media Sports 367

Social Hospitality

JANUARY 5, 2022

For most restaurants, the focus remains on delivery and pickup to serve customers. For example, queries for app development in Ireland was high because many restaurants and essential service providers wanted to build mobile apps to take on delivery business opportunities. Take these Key Steps to Enhance Delivery and Pickup.

Mobile Ordering 459

Mobile Ordering Customer Service Food Safety Delivery 459

Culinary Cues

AUGUST 26, 2024

If you are anything like me, the anticipation of a really good restaurant experience is at the top of my list when traveling, or just taking a break from cooking at home. This is a call out to all who make, sell, and earn a living through food to self-assess and ask a basic few questions: 1. Would I serve this to my family?

Dine-in 355

Dine-in Training Seasonal Menu Sports 355

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. says McCutcheon.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

MAY 23, 2021

They are, at least in part – etched into our brains from those early days in English Composition class – lines that stand out as an umbrella statement that encompasses a point in time from yesterday or today. Now we have an opportunity to be reborn – to change what is wrong with how we operate and come out bigger and better in the end.

Guest Recovery 444

Guest Recovery Front of House Employee Relations Food Truck 444

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. There are thousands of restaurants just like this – they serve a real need for dependability. [] A CONNECTION TO HISTORY. Owners have a tough time staying out of the menu planning process.

Menu 388

Menu Seasonal Menu Front of House Reference 388

7 Shifts

JUNE 4, 2021

Time to break that out again. It's generally accepted that keeping food costs around 28-35% is what it takes to run a profitable restaurant. Your inventory turnover ratio tracks how many times you sell out of your entire inventory over a given period. meaning you sold out of your entire inventory once during this period.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

MAY 12, 2022

Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. So – what is the answer?

Pricing 351

Pricing Consumer Goods Training Customer Experience 351

7 Shifts

OCTOBER 12, 2022

Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Takes away a considerable portion of server's share requiring higher hourly wages. Percentage-based tips outs. Does not take into account slower shifts or individual performances.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

DECEMBER 16, 2022

With that team, they've built a brand of 11 locations serving fresh, fast, and healthy food to the Atlanta metro area. started out scheduling like many restaurants do—on Excel spreadsheets. takes advantage of 7shifts' integration with ADP Workforce Now. And a great team can only thrive under outstanding leadership.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

7 Shifts

SEPTEMBER 10, 2021

It also eliminates some of the downsides of tipping like inconsistent wages, an emphasis on “good tables,” and an individual mentality among serving staff. This makes sure that your team is being tipped out equally, regardless of shift or the type of work they're doing. Table of Contents. What is tip pooling? Benefits of tip pooling.

Tip Distribution 370

Tip Distribution Management Management Back of House 370

Culinary Cues

NOVEMBER 25, 2019

There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose. That – “I wanna be a cook” individual takes a deep breath and makes the commitment to seek knowledge, to experience the lifestyle, to build the skills that are necessary to truly carry the title.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

7 Shifts

OCTOBER 9, 2020

Here are six steps to take before opening any restaurant website builders. Restaurant website design: Taking a DIY approach vs. hiring a web development team Consider whether you want to build your restaurant's website or hire someone to do it for you. Check out this example from Barcelona Wine Bar for inspiration.

Design 397

Design Online Ordering Mobile Ordering Social Media 397

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 353

Fine Dining Front of House Dine-in 2016 353

7 Shifts

JULY 30, 2021

With plenty of restaurants to choose from, you want to make sure yours stands out from the rest. From stand-out social media accounts, to good old-fashioned mail marketing, we'll walk you through 12 unique customer-driving ideas! Your marketing plan is your restaurant's holy grail, so make sure you take the time to prioritize it.

Email Marketing 370

Email Marketing Social Media Loyalty Program Website Management 370

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo).

Training 351

Training Uniforms Customer Service Leadership 351

7 Shifts

MARCH 23, 2022

Since then, the brand has grown to 16 locations across Michigan, continuing to serve those beloved All-American classics. But after an expensive and drawn-out onboarding process—they found themselves facing the same issues with another bill to pay. And the team was able to roll out 7shifts quickly. The restaurant industry has.

Front of House 369

Front of House Back of House Communication Employee Relations 369

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 was fresh out of university. Beechwood Doughnuts, like many small restaurants, started out by scheduling with pen and paper.

Operations 370

Operations Book Small Business Communication 370

7 Shifts

AUGUST 2, 2022

Don't have time to check out their full chat? And quickly calling out bad ones. “.Every So taking care of our soil comes down to feeding the nutrients we want in the soil and making sure to take out all the things that are toxic to that soil,” says Meyer. Leaders are there to serve their team.

Leadership 370

Leadership Webinar Hiring Training 370

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

Workshop 360

Workshop Article Uniforms Take-out 360

Culinary Cues

DECEMBER 1, 2019

I enjoy taking it all in – talking with the server about the history of the place, watching kitchen staff concentrate on every plate, and absorbing the ambience and looking at the details that are always a reflection of who the people are that own and operate the business. Spend more time serving existing customers and getting new ones.

Small Business 409

Small Business Customer Experience Customer Service Seasonal Menu 409

7 Shifts

APRIL 3, 2023

Tips are an essential part of a restaurant worker's take-home pay. But in order to break free from tipping, it's going to take a bevy of restaurant operators willing to stick their neck out and make a change. Pecking House's even tip split Brooklyn's Pecking House has an origin story that could only take place in 2023.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

7 Shifts

JUNE 29, 2022

They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place. Consider reaching out to counsel or looking up your area's franchise relationship law requirements to see which ones apply to your business. Menu Consistency.

Franchising 370

Franchising Franchise Restaurant Law Document 370