D. J. Costantino

Industry Report: Restaurants face staffing challenges, old and new in 2023

In the restaurant business, the only constant is change. But what separates successful restaurants from the rest are the ones that can best adapt. We surveyed more than 1,000 restaurant operators across North America to find out what their challenges are—and what they’re doing to adapt.

Insights

Restaurant jobs grew by 15K in August

The restaurant industry continues to display its resilience as it steadily adds more jobs month after month.

Clients

No-Shows in Showbiz: How 7shifts Made Scheduling Easier for This LA Restaurant

Hugo’s opened when bookkeeping was done in physical books. Pen and paper was the way—and some of the operations and policies “had to be updated to the 20th century, not even just the 21st”.

Podcast

The Keys to Restaurant Longevity with Lula Cafe’s Jason Hammel

Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. He joined us on the Pre-Shift Podcast to chat about the keys to Lula Cafe’s longevity, how they changed after the pandemic, and how the industry has changed since they opened 24 years ago.

Podcast

How Kwini Reed Makes Intentional Restaurants at Poppy + Rose and Poppy & Seed

Kwini Reed fell into the restaurant industry by accident. She now co-owns Poppy + Rose, Poppy & Seed, and Root of All Food, an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers.

Podcast

QUESO: Non-Cheesy Values at Condado Tacos

Joe Kahn opened the first Condado Tacos in 2014. And the driving principle behind it was to be the type of place he would work at forever given the opportunity. He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO.

Podcast

Why Brasa Peruvian Kitchen Believes in Higher Wages and Pay Transparency

Michel Falcon joined us on the Pre-Shift Podcast to tell us about how he got started, and the importance of core values, and how he operationalizes them at Brasa Peruvian Kitchen.

Clients

How Chulita saves time and grows their business with 7shifts

Chulita has been serving Venice, California locals their brand of Oaxacan food since 2018. With expansion on the horizon, Chulita turned to 7shifts to help them manage their growing business.

Podcast

How this top Brooklyn restaurant is able to pay teams more than industry average

Eric Huang of Pecking House joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Podcast

How Katie Button redesigned their wage model to adapt post-pandemic

Katie Button joined us on the Pre-Shift podcast to describe the journey from paying sub-minimum wage to a living wage and tip sharing model.

💸 NEW: Tip Payouts! Send tips to employees in seconds, saving time & building happier teams 💸

Hi! I'm D.J., 7shifts' resident Content Writer. I come from a family of chefs and have a background in food journalism. I'm always looking for ways to help make the restaurant industry better!

Industry Report: Restaurants face staffing challenges, old and new in 2023

Restaurant jobs grew by 15K in August

No-Shows in Showbiz: How 7shifts Made Scheduling Easier for This LA Restaurant

The Keys to Restaurant Longevity with Lula Cafe’s Jason Hammel

How Kwini Reed Makes Intentional Restaurants at Poppy + Rose and Poppy & Seed

QUESO: Non-Cheesy Values at Condado Tacos

Why Brasa Peruvian Kitchen Believes in Higher Wages and Pay Transparency

How Chulita saves time and grows their business with 7shifts

How this top Brooklyn restaurant is able to pay teams more than industry average

How Katie Button redesigned their wage model to adapt post-pandemic