7shifts

Thanks for the feature Entrepreneur Media! Our Founder and CEO Jordan Boesch chatted with Shawn P. Walchef about the employee experience and why it's a great time to be a restaurant operator. "Ninety percent of restaurant operators do not do an exit interview," Boesch said. "This meant there was a huge opportunity to give restaurant operators insights earlier and in real-time so they can react." Hear it on the Restaurant Influencers podcast or watch it below 👇 https://lnkd.in/eZgws3sx

Last week, the Midmarket team came together for their very first in-person Spark ✨ We brought all of our teams across the Midmarket department together in 🏔️ Blue Mountain, Ontario, including our Midmarket Sales, Implementation, Account Management, and Solutions Consultant teams. What the heck is a Spark, you might ask? Sparks are designed to ignite sparks of energy and enthusiasm that help bring teams together in-person for connection and collaboration. At 7shifts, we've invested in intentional in-person experiences that bring teams together for real connection and collaboration. Over the course of the week together, the Midmarket team worked on: 🔋 Building stronger trust and increasing communication across all teams. 🤔 Enabling our team members to feel more confident making decisions. 🚀 Brainstorming, ideating, and problem-solving to drive business critical projects forward as one Midmarket team. The team had so much fun together over the course of the week! 😄 We had a great event at the Collingwood Brewery 🍻, and enjoyed some craft beers, seltzers and ciders, had some amazing food from La Cantina, and played lawn games at the beer garden. We went mini golfing at the Blue Mountain Resort ⛳, enjoyed a guided hike and yoga with iwa Spa 🧘♀️, got 9 holes in at Monterra before the workday 🏌️, and enjoyed a lot of competitive fish bowl in the evenings! It was great to get together IRL to strengthen our relationships, build trust, and collaborate in person. I'm looking forward to the next time we can all get together as a team! A special thank you to our Midmarket Spark Planning Committee, Kyle Chatterley, Kelly Fitzpatrick, and Kennedy Cassie, as well as our Midmarket Leadership team, Jeremy Terman, Aron Bariagabre, and Kelsey Gach. This week would not have been possible without your hard work behind the scenes to make our team's experience an 11! ------ Brendan Thomas | Jeremy Terman | Aron Bariagabre | Kelsey Gach | Kyle Chatterley | Matt Fairbanks | Stephanie D'Amico | Kelly Fitzpatrick | Conor O'Driscoll | Justin Kaiser | Nicole Orr | Haley Sichel | Kennedy Cassie | Alisha A. | Jennifer Nguyen Hoang, CSPO® | John Foster

How do you prioritize employee safety during the scorching summer months? According to Peter Romeo, California is introducing new employer standards to protect restaurant staff and indoor workers amid extreme heat conditions. The State Occupational Safety and Health Standards Board (OSHB) have requested immediate regulatory changes around action taken around interior temperatures and rest breaks. “Deaths from heat soared to 2,030 in the U.S. last year, the highest tally in the 45 years that such records have been kept,” says Romeo. Dangerous heat in the workplace has become a major focus for safety. How will your restaurants mitigate the impact of hot and potentially dangerous weather on your restaurant staff this summer? This story was first shared in the food runner newsletter, subscribe here to get all the industry insights ➡️ https://bit.ly/49uu8ua

Continuous learning is something we encourage at 7shifts, be it through our Learning and Development budget, our MentorShift program, or conference grants - we strive to keep the growth and development of our teams at the forefront. Most recently, this has come in the form of Lunch N’ Learns! Led by internal talent from various teams, these learning workshops allow Shifties to share their passions, hone a new skill, and create a space for connection & growth across the company. Check out the topics we’ve covered so far 👇 Product Management Career Path - Vanessa Ghosh walked us through what it means to work in product management, what paths you can take to get there, and how to practice product thinking in your current role Recognition - Erica Hollingsworth, MBA highlighted the importance of recognition at work and how it’s a practice that can (and should!) be done no matter your job title or role, as it elevates not only those around us but yourself as well Avoiding Burnout - Brendan Ledger discussed different ways burnout can show up in our lives and the effects that it can have. He shared with us a simple mental model that helps reframe our thinking about time & energy and the importance of keeping them balanced What Lunch N’ Learn topics have you led or attended recently? Let us know in the comments!

Turns out, a lot of us need words of affirmation. 🗣️ 64% of employees expressed they would significantly improve their productivity and motivation if they received more frequent acknowledgment for their efforts. This serves as a clear call to action to managers to actively recognize and empower their team members’ contributions. Shockingly, our survey found that ONLY 24% (out of 1500) receive regular positive feedback. It’s time to turn this statistic around. It could be as simple as a "You handled that lunch rush so well" or recognizing team members during pre-shift meetings. For more insights and ways to take action, read our 2024 Employee Engagement Report at https://bit.ly/3zmus1K

🚨 Restaurant operators: How do you maximize your restaurant revenue? Digital channels. Email marketing is one of the best ways to connect with your audience and customers. 42% of restaurant goers aged 18 to 29 report checking their emails for updates on their favorite restaurants. This strategy is known for its high return on investment (ROI): for every $1 you spend, an average return of $42 can be expected. However, with so much software on the market today, you might be unsure how to begin marketing your business or boosting your online presence. Where do you even start? Choosing the best restaurant marketing tool for your business depends on your needs. Read more about software and platforms in our blog here: https://bit.ly/3ROGTcX

M-O-N-E-Y. Did we get your attention? 🤑 Everyone likes more cash in the bank, including your restaurant team. This week's edition of Food Runner is dedicated to this (kinda weird?) phenomenon most of North America takes part in—tipping.

Is a restaurant job really just a stepping stone to something else? There's a common misconception that people work in restaurants while they look for something "better", especially for front of house positions. But a quarter of restaurant employees aged 24-35 consider themselves lifers. "This is a profession. This is a career," said Kelly Phillips, co-founder of Destination Unknown Restaurants. It goes to show that workers do want opportunities to grow. Committed employees will seek restaurants that offer career progression paths and development programs. Want more surprising insights on what restaurant employees are looking for? Get the full report in the comments 👇

"Our job is to provide hospitality to our staff so that they can provide hospitality to our guests." So true Shawn P. Walchef!