Culinary Cues

SEPTEMBER 30, 2021

It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 195

Management Management Kitchen Safety Front of House 195

Goliath Consulting

DECEMBER 4, 2023

For restaurants, adopting eco-friendly practices aligns with this global shift and presents an opportunity to save on electricity costs. ” By implementing simple yet effective measures, restaurants can significantly reduce their carbon footprint while enjoying long-term financial benefits.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Modern Restaurant Management

AUGUST 18, 2021

Choosing the right commercial kitchen equipment for your establishment is essential. With the right equipment, you can control unnecessary expenses, maintain health and safety regulations, and prevent mishaps in your kitchen. NSF-certified appliances are designed to reduce your carbon footprint and lower your energy costs.

Equipment 180

Equipment Kitchen Safety Certification Food Safety 180

Culinary Cues

MAY 15, 2021

The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy. What if……happens? How will we react?”

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Culinary Cues

SEPTEMBER 4, 2020

What do chefs long for in a world where restaurants are closing left and right – even the most established ones? Too much anxiety has just the opposite effect, yet if a chef can control it at some level, then anxiety can be used to fuel the energy needed for the day. This is what we strive for in restaurants.

2020 303

2020 Back of House Front of House Food Order 303

Goliath Consulting

JULY 19, 2023

With over 30 years of experience in the industry, his new book, “ Keys to Being a Successful Restaurant Leader: A Guide to Skills and Behaviors Restaurant Managers Need to Succeed ” is an incredible resource for aspiring and current restaurant managers seeking to excel in their roles.

Leadership 78

Leadership Book Seasonal Menu Customer Experience 78

PathSpot

JANUARY 17, 2024

In the fast-paced world of restaurants and food manufacturing, staying competitive is critical for success. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. Let’s see how these innovations change the industry, help manage costs, and offer real-time insights.

Back of House 52

Back of House BOH Operations Food Safety 52

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. The answer is emphatically – no.

Beverage 487

Beverage Events Food Order Website Management 487

The Restaurant Group

JUNE 25, 2022

Opening a New Restaurant. The restaurant industry is a lucrative one. People love to eat out, and with the right concept, your new restaurant could be a success. This blog post will outline some of the most critical factors you must consider before opening a new restaurant. Think of Your Restaurant’s Concept.

2013 78

2013 Advertising Food Supply Insurance 78

Culinary Cues

JULY 6, 2020

Respect applies to the established chain of command in the kitchen because it exists for a reason. This does not infer that cooks should not move forward and create their own history, but when we honor those who came before we establish the same pattern for the future. [] OWNERSHIP. Restaurant Consulting.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

Restaurant365

FEBRUARY 8, 2022

Restaurant forecasting is so critical, especially now when 2022 could possibly be as unpredictable as 2020 and 2021. Forecasting implications affect inventory and labor spending, so you must forecast to accurately predict what your labor cost is going to be and what your restaurant inventories are going to look like.

2022 78

2022 Cash Management Point of Sale Inventory 78

Clover - Restaurants

APRIL 25, 2024

Since restaurant staff typically can’t afford the time and effort to dig through a recipe box during the evening rush, the design and storage of your recipe cards is critical to running an efficient kitchen. And, think about how you can incorporate subtle branding elements like the restaurant logo, color scheme, or tagline.

Design 52

Design Loyalty Program Social Media Allergens 52

Hot Schedules

NOVEMBER 3, 2021

With the very food and beverages your restaurant relies upon to operate no longer assured, knowing who to trust and what to expect over the coming months becomes essential. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? b3lineicon|b3icon-tray|?

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. For example, these common restaurant ingredients rose significantly in mid-December 2021 over the same period in 2020: Refined sugar – 31%. As the rising food cost trend continues, it’s time to tighten your inventory control. Butter – 43%.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Controlling food costs. Controlling food costs begins with a smarter menu.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Restaurant365

MARCH 23, 2022

When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time. The restaurant business is hard. Make CoGS review part of your daily restaurant inventory routine.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

NOVEMBER 5, 2021

While these types of kitchens have always been a feature of the restaurant industry, new trends in food service have led more owners and operators to consider adding them to their business model. As restaurant owners and operators are exploring new and diverse income streams, the commissary kitchen model is a growing segment of the industry.

Kitchen Safety 148

Kitchen Safety Food Truck License Food Safety 148

Restaurant365

FEBRUARY 25, 2022

While in any American town you can find a variety of Chinese, Mexican, and Italian restaurants, now consumers are wanting to step beyond these regions and become more adventurous in their dining options. Each restaurant will have varied results depending on the concept and the demographic. Choose low-cost items that are easy to prep.

2022 148

2022 Menu Seasonal Menu Pricing 148

Hot Schedules

OCTOBER 5, 2021

F ood and beverage suppliers play a key role in the success of your restaurant. You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Culinary Cues

MAY 19, 2021

The relentless clicking of the POS printer provides a rhythm that sets a tone on the line, and the orchestrated cadence established by the expeditor as he or she chants “order, fire, pick-up, or re-fire” is only superseded by the line cooks response of “Yes Chef”. Restaurant Consulting. www.harvestamericacues.com – BLOG.

Seasonal Menu 414

Seasonal Menu Take-out Consumer Goods Food Order 414

The Restaurant Times

JULY 28, 2020

The technology-driven delivery platform has also fuelled the demand for cloud kitchens, also known as dark kitchens, virtual restaurants, ghost kitchens, and delivery-only restaurants. Let’s uncover some of the common mistakes in this blog post. Improper Food Costing. Common Mistakes That Can Ruin Your Ghost Kitchen.

Customer Service 85

Customer Service Online Ordering Email Marketing Delivery 85

ChowNow

JANUARY 6, 2021

To say that 2020 changed the restaurant industry would be an understatement. More than 110,000 restaurants have closed permanently or long term, according to the National Restaurant Association. And as an owner or employee of a restaurant, no one is more uniquely aware of the challenges faced than you.

2021 148

2021 Mobile Ordering Online Ordering Email Marketing 148

Sling

DECEMBER 14, 2021

They are typically interested in upholding established systems rather than creating new ones. 1) Establish A Hierarchy Of Responsibility. For tips on creating an effective hierarchy of responsibility, check out his article from the Sling blog: What Is An Organizational Chart And Why Does Your Business Need One?

Entertainment 148

Entertainment Innovation Communication Article 148

Sling

APRIL 19, 2021

In this article, the experts at Sling will answer those questions and show you how to get control of your margin with some basic math. In technical jargon, profit is the income (or revenue) for a product or service minus the cost of goods sold (COGS) for that product or service. But what exactly is a profit margin? Profit Margin.

Small Business 145

Small Business Cash Management Customer Service Inventory 145

Restaurant365

DECEMBER 20, 2021

As a restaurant finance or accounting leader, you and your team can play a unique role in supporting your operations team. Your restaurant group’s profit margin depends on two areas: top-line revenue and controlling expenses. Why restaurant finance should guide restaurant operational efficiency.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Hot Schedules

MARCH 26, 2020

Restaurants around the world are leaning on that creativity – reimagining their dine-in concepts as the world stays home, and finding new ways to reach customers. Several fine-dining establishments are preparing at-home meal kits. Track what you have to keep track of costs. Some restaurants are offering fun incentives to diners.

Inventory 97

Inventory Management Management Social Media 97

Restaurant365

MAY 15, 2020

Approaching restaurant scheduling for your business recovery. Some of your inventory ordering questions are answered in a recent blog post. With schedules informed by forecasting, you can ensure proper staffing levels and a mix of labor with the right skills, ensuring you have all roles covered at the lowest cost.

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Cheetah

MAY 11, 2021

In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and wineries to reopen at 50% indoor capacity! Restaurant Reopening Requirements. Restaurant Reopening Requirements. Start by revisiting your menu.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Restaurant365

FEBRUARY 4, 2021

Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. Other increases come from a regular cost-of-living adjustment. How to calculate labor cost.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Future Food

NOVEMBER 7, 2021

Reduced in-store transactions will continue to drive the evolution of Dark Kitchen, Dark Bars, Dark/Virtual Food Halls, the list is endless when it come to the delivery of food and beverages from low cost ‘fulfilment’ centres. ME&U contactless ordering. Robot Technology. Day of the week Specials.

2022 148

2022 Food Supply Entertainment Hospitality 148

Ordyx

MARCH 28, 2021

Paying attention to productivity levels will assist management in determining the success of the restaurant and whether or not changes are needed to help improve overall output. This article will cover some restaurant tips and a couple of ways your POS system can help boost productivity in your establishment and ultimately increase profits.

POS 52

POS Inventory Point of Sale Email Marketing 52

Sling

JULY 4, 2021

Restaurant marketing has changed dramatically over the past 20 years. We’ve compiled some of the most effective restaurant marketing tips to help you win your market. Then, like the video you shot, display them on all your social media channels, on your website, and in your blog posts. 11) Start A Blog.

Marketing 78

Marketing Social Media Loyalty Program Food Truck 78

ChowNow

JANUARY 6, 2022

To say that 2020 devastated restaurant profitability would be an understatement. More than 110,000 restaurants closed permanently or long term, according to the National Restaurant Association. And as an owner or employee of a restaurant, no one is more uniquely aware of the challenges faced than you. .

2022 78

2022 Mobile Ordering Online Ordering Email Marketing 78

BNG Point of Sale

SEPTEMBER 2, 2021

Typical Restaurant Overhead Costs . Restaurant owners need to know how much things cost so they can be sure their business is profitable. The information in this blog post will give you a clearer idea of what your budget should look like and help you make decisions about how to spend your money wisely. .

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

The Restaurant Group

NOVEMBER 19, 2019

Food Cost Management. Not much can spell disaster for a food establishment faster than high or fluctuating food cost. Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. This allows you to find the food cost per diner.

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Management Management FOH Fast Casual 68