7 Shifts

MAY 27, 2021

Restaurant schedules shuffle all the time. While some managers dread the thought of a seasonal, monthly, or weekly schedule adjustment, others rely on it. This practice of planned changes to employee schedules is known as rotating scheduling – and about 5% of hospitality employees work this way. Table of Contents.

Scheduling 78

Scheduling Server Front of House Back of House 78

7 Shifts

OCTOBER 12, 2022

Servers, sometimes other FOH staff. Incentivizes servers. Takes away a considerable portion of server's share requiring higher hourly wages. Servers, other FOH staff. A fair and formal way to divide tips amongst servers and other staff. All servers or cashiers, other FOH staff. Tip Out Methods and Systems.

Server 146

Server Back of House POS Systems Customer Service 146

7 Shifts

OCTOBER 20, 2021

Schedules are made, payroll is run, and employees checked-in with—but it's tough to know if you're working as efficiently or as profitably as possible. You can use these reports to compare worked hours and wages against your schedules and targets to find your biggest gaps. 7shifts worked hours, overtime, breaks and wages report.

Scheduling 167

Scheduling Budgeting Back of House Server 167

Modern Restaurant Management

MAY 18, 2020

Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house. Best practices for approaching front-of-house and back-of-house operations. Rethinking roles and responsibilities front-of-house and back-of-house.

Front of House 208

Front of House Back of House Sanitation Information 208

7 Shifts

JULY 28, 2021

Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. There are many working parts between the kitchen and server, and everything needs to be working seamlessly to ensure customer satisfaction.

Communication 172

Communication Server Front of House Back of House 172

7 Shifts

MARCH 23, 2022

Problem : Manual scheduling processes that took too much time, siloed operations, and didn't resonate with a younger, tech-saavy workforce. Solution: Cloud-based scheduling software that brings together operations across 16 locations, keeps staff accountable, and gives them tools to increase efficiency. Complicated, manual scheduling.

Scheduling 147

Scheduling Communication Accounting Training 147

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. Who is responsible for moving the inventory to the right storage and preservation space in the back-of-house when it arrives.

Server 145

Server Scheduling Portion Control Customer Service 145

7 Shifts

SEPTEMBER 20, 2021

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Restaurant Employee Scheduling Software. Not only are pen-and-paper or spreadsheet schedules costly when it comes to your time—they are useless when it comes to data.

POS Systems 148

POS Systems Scheduling Back of House Sanitation 148

Modern Restaurant Management

OCTOBER 25, 2023

To get through a long shift, chefs, managers, servers, hosts and waitstaff need to make wise decisions and take care of their health. Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. isolation in back of house). Unpredictable income and schedule.

Front of House 188

Front of House Training Workshop Back of House 188

Modern Restaurant Management

SEPTEMBER 23, 2024

Trying to use a one-size-fits-all approach – Generic training programs can often overlook the specific risks or challenges faced by front and back-of-house employees in a restaurant. For example, consider offering additional paid time off or allowing flexible scheduling to improve employee participation.

Training 176

Training Scheduling Information Communication 176

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Cooking and Food Preparation.

Back of House 148

Back of House Front of House Server Download 148

Modern Restaurant Management

AUGUST 6, 2020

It is recommended to schedule one post per day, since customers correlate recency of posts to whether the restaurant is operating or not. To build this community is not easy and chefs, servers, hosts and managers should all work together to build social media presence by asking customers to follow the restaurant when possible.

Front of House 212

Front of House Back of House Server Scheduling 212

Modern Restaurant Management

NOVEMBER 2, 2022

One House, Different Skills : Shift work is a team sport, and it goes without saying that the front of house and back of house are symbiotic. In the same way that the duties of a server differ from that of a cook, so should the criteria that the interviewer looks for in respective candidates.

Front of House 158

Front of House Back of House Server Customer Service 158

7 Shifts

FEBRUARY 7, 2024

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Restaurant employee scheduling software Other than having a good product, your staff and how you manage them is the ultimate marker of restaurant success.

POS Systems 125

POS Systems Scheduling Front of House Accounting 125

7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. Servers have become sanitation experts. Success can also mean asking for that promotion or applying for the server position when it opens up. Gone from dropping plates to packing to go boxes, carrying bags up the arm instead of dishes.

Server 143

Server Front of House Scheduling Back of House 143

7 Shifts

JUNE 8, 2020

Katie: “I worked as a server throughout university and climbed my way through the chain until I was in a management role.” Lindsay: “I started as a part-time server, then I moved to bartending, to being a floor manager and from there I moved into the operations for the whole business. I oversaw the entire glory Juice Co.

Server 130

Server Scheduling Communication Front of House 130

Modern Restaurant Management

DECEMBER 16, 2021

This includes raising wages, boosting benefits such as offering early wage access, and leveraging technology to improve scheduling, automate processes and streamline operations, ensuring a seamless shift every time. The digitization of the kitchen and back-of-house continues to accelerate.

Back of House 180

Back of House Pricing Marketing Scheduling 180

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Their health, interests, and familial responsibilities are just as much a part of who they are as cook, host, or server.

Scheduling 148

Scheduling Server Communication Sanitation 148

Modern Restaurant Management

OCTOBER 30, 2019

These employees primarily include front-of-house staff, such as servers and bartenders. The proposed Rule would see certain changes that could affect how restaurant employers deploy scheduling and pay practices. The exclusion of “supervisors” from tip pools could influence scheduling, staffing and structure.

Front of House 117

Front of House Scheduling Back of House Server 117

7 Shifts

NOVEMBER 25, 2024

Recommended Reading: 3 Ways to Run a Sustainable Restaurant How to Increase Staff Productivity Productivity for Servers Problem: Restaurant staff taking short personal breaks It’s vital to minimize the amount of time sinks available in day-to-day tasks in your restaurant. A busy staff means productive staff, which is good for business.

Back of House 88

Back of House Training Procurement Server 88

7 Shifts

OCTOBER 1, 2024

When it comes to operations, using restaurant management tools with easy scheduling features ensures you have the right number of staff during peak hours without over or under-scheduling. You should also create a cleaning schedule that assigns specific tasks to designated staff members. “That saves me a lot of time.”

Scheduling 158

Scheduling Reservations Communication Training 158

EATER

NOVEMBER 1, 2022

As QR codes, app-based service, and robotic servers become more and more common, that makes the job tougher for the humans working alongside them This story was originally published on Civil Eats. For servers, baristas, and other food industry employees, it can already feel like we’re competing with customers’ phones for their basic respect.

Server 132

Server Communication Back of House Download 132

Modern Restaurant Management

MAY 8, 2024

Some diners are more open to robot servers at quick service restaurants (30 percent) and table service (10 percent), but are still in the minority. Why do you feel respondents rejected robotic food prep and servers? Food prep and serving’s impact on customer experience can’t be overstated.

Customer Service 193

Customer Service Front of House Server Pricing 193

7 Shifts

JANUARY 31, 2024

Scheduling & payroll Ask any restaurant manager what their biggest point of frustration on the job is. Chances are, it's balancing the scheduling requests of dozens of employees each week. Check employee schedules to ensure plans match reality. But we can't overstate the importance of these responsibilities.

Scheduling 158

Scheduling Front of House Training Customer Service 158

Modern Restaurant Management

NOVEMBER 18, 2019

Use these strategies to be ready for your seasonal prep: Try scheduling prep work so that ready-to-eat foods are prepared first and raw proteins afterward to prevent cross-contamination. Schedule regular checks for adequate detergent levels/proper sanitizer concentration and rinse temperature for dish machines. Keep it Clean.

Sanitation 154

Sanitation Scheduling Catering Back of House 154

EATER

AUGUST 10, 2021

Eric Sze, Eater 2021 New Guard member and chef-owner of 886 restaurant in Manhattan, says that he considers himself a “very lucky owner” and hasn’t had too much trouble bringing staff back. Currently, 886 offers back-of-house employees an hourly wage between $18 to $20, and front of house usually sees a minimum of $25.

Back of House 105

Back of House Front of House Scheduling Server 105

EATER

JULY 8, 2020

As a Black server and diner, I’ve seen how racism in the restaurant industry plays out on both sides of the table This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. Alexandra Bowman.

Server 111

Server Front of House Back of House Marketing 111

7 Shifts

DECEMBER 27, 2019

Contrary to popular belief, it isn’t employee dissatisfaction with pay or scheduling. If you lose a server once every two months, you have to replace that position six times a year, which equates to a $35,184 penalty to replace your employees! When there’s a shortage of servers at a restaurant, service suffers.

Server 144

Server Training Front of House Back of House 144

The Restaurant Times

SEPTEMBER 23, 2020

Include this information in an employee handbook or post it in the back-of-house, where employees can refer to it, in case of misunderstandings regarding obligations. Another excellent way to boost your employee’s morale while ensuring adequate staffing is to let them decide their own availability and collaborate on scheduling.

Scheduling 98

Scheduling Training Document Communication 98

7 Shifts

SEPTEMBER 19, 2019

As a restaurant manager, your job is to juggle several responsibilities—from managing employees and controlling costs to creating staff schedules and boosting revenue. Scheduling and payroll: Balance staff and business scheduling needs, create optimal shift schedules, and pay wages and salaries.

Scheduling 113

Scheduling Communication Training Customer Service 113

EATER

JUNE 26, 2020

Worries about the pandemic, slow business, and fewer jobs for servers are all creating obstacles to rehiring When the COVID-19 pandemic forced one Miami restaurant to shut its doors in mid-March, its management laid off 47 of their 55 employees. As such, there is no work available for bartenders and servers. Shutterstock.

Front of House 130

Front of House Server Back of House Document 130

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills.

Training 78

Training POS Systems Server Customer Service 78

7 Shifts

NOVEMBER 16, 2021

For example, when guests leave a $20 tip at a restaurant, they might assume the entire amount goes to their server. However, servers are not the only ones who contribute to a guest's dining experience. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. Bartenders.

Server 78

Server Communication Back of House Scheduling 78

7 Shifts

SEPTEMBER 16, 2021

You might delegate back-of-house responsibilities to the executive chef at each location, while server scheduling and other front-of-house operations go to the general manager. Set daily, twice-weekly, or thrice-weekly one-on-one check-ins with each manager, as well as regularly scheduled site visits.

Document 148

Document Communication POS Systems Training 148

Modern Restaurant Management

JANUARY 8, 2024

We’re seeing strong and growing interest in IoT connectivity and automation in the back-of-house – especially for multi-site operators. Robot servers, QR-Code Ordering and Even More Tech!: From robot servers to QR code ordering, the sky's the limit for technology in the restaurant industry.

Pricing 215

Pricing Catering Training Marketing 215

Synergy Suite

NOVEMBER 1, 2024

The heart of a successful restaurant often lies in its back-of-house (BOH) operations, where countless processes work seamlessly behind the scenes. What BOH Means in a Restaurant In the restaurant industry, “BOH” stands for “back of house,” the foundational area where the core culinary activities occur.

Front of House 52

Front of House Back of House Scheduling Server 52

7 Shifts

JANUARY 26, 2021

diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic. With mobile ordering, there are no menus to pass out and back around, no germed-up credit cards to swipe, and no cash to handle. Even after the pandemic, QR codes are here to stay. since March 2020.

Front of House 148

Front of House Accounting Back of House Server 148