Team building and Leadership: Lessons for challenging times

By Matt Rolfe We’re currently in the midst of one of the most challenging times for operators over the last decade. Costs and competition continue to rise and the fight for strong leaders or managers is more aggressive than ever. The key to transitioning through these challenging times is creating a plan and taking action […]

Developing staff engagement for a positive guest experience

By Doug Radkey Engaged and motivated employees are at the heart of positive restaurant experiences. Working at a restaurant or any hospitality-related business needs to be more than just another paycheck. Restaurant operators need to remember that money is not a motivator – it is a satisfier. When employees are satisfied and engaged, everyone wins. […]

Restaurant service training techniques

By Doug Radkey Throughout the restaurant industry, the phrase ‘it’s not my job’ can simply not exist. It is every employees job to provide memorable customer service; from management to the back-of-house employees, and of course through to the front-of-house team. All employees must work as one cohesive unit to ensure an unforgettable guest experience. […]

7shifts launches The Ultimate Guide to Restaurant Scheduling

Press release It’s late—too late to still be stuck at work. There you are, tucked away in your office flipping through text messages, bar napkins, and sticky notes to sort out who is available when. You spend hours piecing together a schedule for the upcoming week, then tack your finished product up on the staff […]

Managing customer emotions using touch points

By Doug Radkey The restaurant industry is driven by delivering exceptional (and memorable) customer experiences. As a restaurateur, you need to realize that you don’t just sell food and beverage, you sell emotions through experiences. Your concept, whether a restaurant, bar, cafe or food truck, lives or dies by the customer emotions it creates. To […]

Will the “high heel” bill in British Columbia be a shoo-in?

By Jeni Marinucci Employee uniforms are standard form at most restaurants. And for a great many places, a uniform makes sense: they can help ensure safety standards, enhance brand awareness, or simply add to the user experience by furthering aesthetic goals of an establishment. Whether it’s a formalized chain wide uniform or simply a suggested […]

Invest in employee engagement to invest in your success

By Matt Rolfe In 2016, hundreds of great bars and restaurants will close their doors in Canada. Many of them had solid locations and great concepts. Most had sound business plans. What makes or breaks these businesses? More often than not, it’s because the staff that was supposed to create a great experience for the […]

Is your restaurant making at least 15 per cent profit?

By David Hopkins When I named our company The Fifteen Group in 2001, it was because we believed that any decent restaurant should make at least 15 per cent profit on sales (or potentially more, under the right circumstances). We still stand by that viewpoint today, however if I were naming the company now, it […]

10 tips to keep safe food handling top of mind with your team

By Kevin Freeborn When customers visit your restaurant, they notice several things — the taste and presentation of the food, the quality of the service and the ambience created by the lighting and décor. But one thing that may not immediately be apparent is the safety of the food they are about to eat. For […]