7 Shifts

DECEMBER 3, 2019

In a sea of restaurants nationwide, yours has stuck out and been successful. Before you take the plunge, we’d recommend taking a practical and systematic approach to expanding your franchise to ensure the process results in a profitable endeavor. On the surface, your franchise may seem like it’s doing fine—maybe even great!

Franchise 368

Franchise Franchising Audits Point of Sale 368

7 Shifts

JULY 16, 2021

Sourcing Equipment. Take it one step further by diving into their lifestyle habits and spending patterns. Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people! When scoping out the zones, take note of which areas have already existing coffee shops.

License 459

License Hiring Equipment Small Business 459

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 436

Kitchen Safety Front of House Fine Dining Back of House 436

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 402

Fine Dining Food Truck Back of House Pricing 402

7 Shifts

OCTOBER 22, 2019

Now, the restaurant has lines extending around the block with patrons waiting to taste—and take photos of—their food. Source: [link] No wonder Instagram has the impact it does. Write out your 150-character bio using keywords you want associated with your brand.

Marketing 284

Marketing Social Media SEO Consumer Goods 284

Culinary Cues

AUGUST 18, 2022

Everyone needs to take responsibility for setting the stage. I cringe when I think of those moments when things slipped out of control but know that each moment when that occurred gave me more resolve to avoid it in the future. I am not sure where this comes from or how it is allowed to continue, but it is tragic to watch.

Food Order 425

Food Order Customer Experience Hiring Café 425

Culinary Cues

JULY 2, 2023

Of course, there are different qualities of beans, different levels of roast, and even different qualities of water, but mastering the simple process of proper brewing can take a very long time, a great deal of consistent effort, and a passion for the process and the product. Ripert and his team have always been in dogged pursuit of “simple”.

Back of House 366

Back of House Seasonal Menu Café Sourcing 366

7 Shifts

FEBRUARY 4, 2021

In this article, we’ll take a look at how Tayler Book, co-founder of Beechwood Doughnuts, evolved her restaurant digitally and physically to get where they are today—making thousands of doughnuts a week for the Niagara region. I was fresh out of university. We opened the store when I was 22 years old. My partner was really into baking.

Operations 370

Operations Book Small Business Communication 370

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. In recent years landlords have leveraged their lease power to eventually drive restaurants out of business.

Customer Experience 400

Customer Experience Cash Management Customer Service Front of House 400

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. But know this: Most restaurant owners don't have it all figured out. As you work your way through this section take note of the examples of mission statements. If not, “can” it.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Culinary Cues

OCTOBER 11, 2022

We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Don’t wait for someone else to build your skills and knowledge – take charge of your own growth. Always push that carrot a little out of reach and then work like crazy to grab it.

Leadership 395

Leadership Fine Dining Workshop Training 395

Culinary Cues

MAY 18, 2020

Make sure that you seek out opportunities that involve food. But you can learn a very important lesson in these operations: It’s all about flavor and flavor takes time and discipline. During this crisis and transition to a solid economy once again, the job opportunities will be far more limited than just a few months ago.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

DECEMBER 6, 2021

TV dinners, box mixes, frozen and canned goods, and restaurant take out became the basis for the new American food culture. This being said, take a look at the restaurant where you work and begin to dissect the experience. All these factors play into how a dish tastes, and how it will be remembered.

Influencer 377

Influencer Customer Experience Dine-in Training 377

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. A recipe that takes two pages of dialogue to explain how to braise a veal shank does not make a cook a master of braising. Yes, even faculty members need to continue to engage in the learning process.

Education 551

Education Food Supply Training Communication 551

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Sides are cheaper than entrees, so the more sides you can peddle through your delivery channels, the more profit you’ll get out of your delivery.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. So, take your moments to reflect.

Front of House 346

Front of House Back of House Sourcing Travel 346

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. Health inspections are routine at restaurants – and for good reason. California.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

7 Shifts

FEBRUARY 5, 2021

There’s a wide range of options available that take the entire process online. Audience management software can also aggregate data from all sources like Yelp!, It does take time, and unless you’re a larger restaurant group, it may be unrealistic to have full-time team members oversee your social platforms.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

7 Shifts

DECEMBER 11, 2019

A lack of communication can take a serious toll on franchise owners, particularly in the realm of finances. Franchisors should also actively source franchisee input on new initiatives and ongoing issues, while franchisees should utilize this privilege and share concerns as they arise.

Franchise 435

Franchise Franchising Email Marketing Communication 435

Culinary Cues

MARCH 4, 2022

You breathe out and shake your head again knowing that as much as you try to convince yourself, those jobs are not part of your portfolio anymore. He or she knows where to look, where the source of the problem may lie. Like me, you want to jump in and help that restaurant solve their challenges.

Coaching 473

Coaching Training Fine Dining Article 473

7 Shifts

MARCH 16, 2022

You can personalize your interactions even further by taking the time to learn a few key details about each of your staff members (e.g., Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities.

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual.

Book 370

Book Management Management Restaurant Law 370

7 Shifts

FEBRUARY 7, 2024

And take time clocking data from your POS and send it right to your payroll provider for easier processing. There's a wide range of options available that take the entire process online. Data aggregation: Aggregate data from numerous sources, including Yelp!, All of this (and more!) is possible with a great POS.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

AUGUST 19, 2020

This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. Providing a restaurant staff training manual to new staff also suggests you take their role—and career development—seriously.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

7 Shifts

FEBRUARY 16, 2022

But without the right tools, it'll take long nights and countless cups of coffee to organize the moving pieces of multi-location employee scheduling for your restaurant. Without reporting, how can you accurately forecast sales in your restaurant by day, which then enables you to build out an ideal staff size for each shift?

Restaurant Law 370

Restaurant Law Point of Sale Communication Hiring 370

7 Shifts

NOVEMBER 17, 2021

Locked down, bored, and restless, diners are now flocking to eat out. It's a perk 4 out of 5 workers want. It's a perk 4 out of 5 workers want. Instead of waiting 7-14 days for payday, hourly workers can instantly withdraw the day's wages after clocking out. Just starting out? Weekly Pay.

Cash Management 370

Cash Management Employee Relations Hospitality Innovation 370

Culinary Cues

SEPTEMBER 7, 2019

How often do we take the time to truly look people in the eye, get to know them, get to understand them, and allow ourselves to feel their condition? They are my portal, the people whom I know best – my friends, co-workers, source of dismay, and source of inspiration – these are the people with whom I am most connected.

Blog 322

Blog Customer Service Take-out Sourcing 322

Culinary Cues

JUNE 14, 2022

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? There is a great deal of pent-up demand and restaurants are struggling to figure out how to gear up. Remember only 1.4%

Fine Dining 471

Fine Dining Food Supply Customer Service Presentation 471

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Educate yourself on costs, hiring, and the market you are in before taking the leap. What makes you stand out from local competition?

2020 335

2020 Hiring Cash Management Education 335

Culinary Cues

JANUARY 23, 2021

In the higher profit/lower volume model there will be a requirement for higher levels of skill from both front and the back of the house, a greater understanding of ingredients and their source, cost appropriate table top items (more expensive china, flatware, and glassware), and a level of finesse that rises to the level of the menu pricing.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Culinary Cues

APRIL 30, 2020

As some states begin to entertain loosening restrictions and easing out of “stay at home” directives – restaurants will consider their options. Making sure that sales are coming in faster than payments are going out should be the realistic objective. There are few certainties at this time except an understanding that this is not over.

Point of Sale 315

Point of Sale Customer Service Customer Experience Cash Management 315

7 Shifts

MAY 27, 2021

A contrast to the fixed restaurant schedule, the rotating schedule affords employees and managers a slew of advantages, such as the sharing of preferred shifts among staff and the chance for staff to take longer breaks from work. The employee takes the same remaining three days off. Types of Rotating Schedules. 10-Hour Shift Example.

Front of House 370

Front of House Employee Relations Back of House Take-out 370

Culinary Cues

JULY 6, 2020

Respect applies to the ingredients that a cook uses, the source of those ingredients: farmer, rancher, fisherman, cheese maker, processor, and distributor. Professional cooks avoid pointing fingers and when wrong – they take responsibility. Professional cooks are always seeking out excellence. PLAN BETTER – TRAIN HARDER.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

7 Shifts

SEPTEMBER 20, 2021

And take time clocking data from your POS and send it right to your payroll provider for easier processing. There's a wide range of options available that take the entire process online. Audience management software can also aggregate data from all sources like Yelp!, All of this (and more!) is possible with a great POS.

Technology 370

Technology Front of House Social Media Back of House 370

Embrace the Suck

DECEMBER 25, 2019

If you can reduce ticket times in your kitchen, reduce the time it takes to turn a table, and increase delivery without adding more staff. It the same concept that we use in restaurant work: full hands in, full hand out! Your salesperson will try to talk you out of getting a Prime Vendor Agreement (PVA).

Food Truck 296

Food Truck Food Audits Tip Distribution 296

7 Shifts

MAY 31, 2021

Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity. If so, the server takes it and sends it to the kitchen ASAP by entering it into the POS. Operations Management.

Operations 363

Operations Inventory Hiring Customer Service 363