Culinary Cues

MAY 16, 2021

Many of us entered the kitchen as an inexperienced person with a lack of direction in life, and as a result of the work, the people, maybe a solid mentor, and the rush of adrenaline when things went well – came out the other end as an enthusiastic cook. So, let’s take a break from complaining and focus on the WOW again.

Dine-in 447

Dine-in Take-out Customer Experience Café 447

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

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. Let’s take one possible cause that is not on everyone’s radar: nurturing real interest in a restaurant career early on. Challenges solved. We can do this.

Social Media 474

Social Media Cash Management Blog Equipment 474

7 Shifts

JULY 16, 2021

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. Don't stop there!

License 459

License Hiring Equipment Small Business 459

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. The ghost kitchen can take many forms. Table of Contents.

Front of House 435

Front of House Food Truck Back of House Social Media 435

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

DECEMBER 26, 2020

So, as we close out on 2020 – here are some reflections and outcomes in the past that we might learn from. [] A DRAMATIC EVENT, BEYOND OUR CONTROL HAS SHUT THE DOOR ON RESTAURANT BUSINESS. Our purpose, and our passion have been devastated over the past 9-months and we know that it will still take time before things truly begin to improve.

Fine Dining 482

Fine Dining 2008 Kitchen Safety Customer Experience 482

Social Hospitality

SEPTEMBER 27, 2023

As such, carefully consider every image your brand puts out online or in print. It’s important to understand that brand photography is more than simply taking photos. The Impact of Color Knowing the ins and outs of psychology in marketing can hugely affect how you strategize photography.

Social Media 436

Social Media Email Marketing Uniforms Sourcing 436

Culinary Cues

SEPTEMBER 8, 2020

call from the restaurant stating that the breakfast cook called out or didn’t show. The thought of jumping out of bed and rushing to the restaurant, setting up an unfamiliar station and trying to function while behind the eight ball is un-nerving. The more steps that a cook takes the greater the opportunity for mistakes.

Back of House 519

Back of House Dine-in Restaurant Law Ordering 519

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

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 452

Seating Front of House Back of House Cash Management 452

Culinary Cues

MAY 24, 2022

Your blood pressure is way up, you occasionally break out in cold sweats, and when you look in a mirror you see a mix of the weight of the world and a perpetual smile. First and foremost, you need to build a checklist, a very well thought out checklist of everything that must be done before you open your doors.

Café 397

Café Take-out License Small Business 397

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

NOVEMBER 10, 2021

I can’t even count the number of times that the union, representing thousands of steel workers, threatened slowdowns, walk outs or strikes on behalf of their membership. It wouldn’t take very long (measured in months) before there was more dissent among the rank and file and the union was back to the table with managers and operators.

Kitchen Safety 83

Kitchen Safety Training Take-out Mobile Ordering 83

7 Shifts

AUGUST 22, 2024

A Ghost Restaurant take orders through online apps (like Uber Eats, Grubhub, and Skip the Dishes) and prepare food exclusively for pick-up, take-out and delivery customers. The entrepreneur’s approach makes testing out new concepts, menus and markets easier and faster thanks to the drastically reduced overhead.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

Culinary Cues

JULY 8, 2021

With a real need to try and make-up for a lost year and an overnight demand for dining out – restaurants are faced with a new pressing issue: where do we find the staff and how do we keep them? How many of your local restaurants are down to five-day weeks out of necessity? Well, I suppose desperate times call for desperate measures.

Sports 474

Sports Take-out Café Training 474

7 Shifts

OCTOBER 20, 2021

Running a restaurant day-in and day-out takes a ton of mental energy. Take it from the team at Canyon's Fresh Grill: “When [7shifts'] projects our sales, your bar graphs, and your line graphs are almost, if not, they're 95%. Who is most likely to call out sick? They're almost spot-on…” says owner Mark Crumpton.

Front of House 418

Front of House Back of House POS Take-out 418

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 375

Workshop Article Uniforms Take-out 375

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

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 447

Guest Recovery Front of House Employee Relations Food Truck 447

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Find out everything you can about your guests and potential guests. Stay on it.

Fine Dining 405

Fine Dining Front of House Customer Service Customer Experience 405

7 Shifts

DECEMBER 16, 2022

started out scheduling like many restaurants do—on Excel spreadsheets. 7shifts stood out as [a company] that had a larger integration ecosystem , was somebody that many other brands used, and the user experience seemed smooth,” says Green. takes advantage of 7shifts' integration with ADP Workforce Now. Table of Contents.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

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 396

Employee Relations Training Fine Dining Take-out 396

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 368

Seminar Front of House Back of House Workshop 368

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. Economic Blips: The economy is somewhat cyclical.

Back of House 400

Back of House Food Supply Government Dine-in 400

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 383

Coaching Restaurant Law Training Article 383

7 Shifts

JULY 12, 2023

I kind of did it out of a self-serving type of thing where I was like, I never see him. At that time he was owning Poppy + Rose along with his other business partners until I came along and bought them out. We bought those people out, and then we ran straight into the pandemic. You did that out of necessity.

Front of House 370

Front of House Back of House Take-out Book 370

Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. In small private entrepreneurships it is common for owner/operators to not take a steady salary so they might meet payroll or pay a vendor for recent deliveries. Please don’t ask us to take it on the chin.

Seasonal Menu 461

Seasonal Menu Café Point of Sale Social Media 461

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

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 347

Uniforms Point of Sale Coaching Small Business 347