Culinary Cues

JULY 12, 2020

Sure, there are temperature checks at the back door, masks donned upon arrival, and deep hand cleaning constantly throughout the day, but in reality no one knows if this is enough. The guests are arriving, paced by reservations only, and they walk through the front door with loads of trepidation.

Front of House 403

Front of House Back of House Dine-in Food Truck 403

Culinary Cues

MAY 17, 2023

How does a restaurant move forward and inspire cooks, servers, and guests if extraordinary means that the food they serve fits the basic model of: “hot food hot, and cold food cold”? How do you attract exceptional employees and inspire return guests if extraordinary is so basic? When it becomes a habit, we never stray.

Small Business 430

Small Business Café Take-out Definition 430

Culinary Cues

APRIL 2, 2020

You may never have a better chance to ask and answer this question than right now. When you ask them to participate – make it clear that you are open to any and all ideas and critique. Check out their site at: [link]. www.harvestamericacues.com BLOG. Remember – NO JUDGEMENT! PLAN BETTER – TRAIN HARDER.

Guest Recovery 392

Guest Recovery Take-out Hiring 2019 392

7 Shifts

AUGUST 15, 2022

Are you a restaurant owner looking for question to ask potential candidates? Check out this blog and video on the top 9 interview questions to ask as an owner. Plus what kind of questions to ask the interviewer. We talk about ourselves all the time, but when someone asks , it's awkward. How to Answer.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Culinary Cues

JULY 23, 2022

There have been moments I treasure when the phone rings or a text appears asking for advice, recommendations, a recipe, or my thoughts on a new menu they are developing or a challenging employee they are not sure how to deal with. www.harvestamericacues.com BLOG. Not a family member, not a high school or college friend – his sous chef.

Employee Relations 373

Employee Relations Workshop Events Social Media 373

7 Shifts

AUGUST 18, 2021

You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. When greeting your guests, do so with a smile and infectious energy that gets them excited about dining in at your restaurant. Recommended Reading: BLOG NAME.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

SEPTEMBER 26, 2020

Ask your staff! Ask your employees: “What else can we do to bring about that trust?”. [] Your employees know that preparing and serving food is only a part of what has kept customers coming back on a regular basis. Ask your employees about your protocol and how to best protect them, the guest, and the business.

Kitchen Safety 331

Kitchen Safety Back of House Front of House Customer Experience 331

7 Shifts

SEPTEMBER 15, 2021

It may seem small to go for a few dollar increases on a check, but as your check average grows, as do your profits. In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Or it could be a bottle of wine that you know a guest will enjoy based on past purchases.

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

Culinary Cues

MAY 21, 2023

So, the question we should be asking is: “Are we controlling technology or is it controlling us?” We have already replaced counter staff in quick service restaurants, cashiers with self-checkout kiosks in grocery stores, and grab and go concepts where a guest never need interact with an employee – so why not continue on this path?

Technology 335

Technology Social Media Back of House Front of House 335

Culinary Cues

APRIL 5, 2021

Sure, Millie the short order breakfast cook took me under her wing and because of that I had a chance to flip pancakes, grill hard rolls, make a few omelets and try my hand at eggs over easy, but I never felt the need to ask her more, nor did she offer. As much as you think you know – you will never know enough.

Take-out 377

Take-out Small Business Food Order Café 377

7 Shifts

FEBRUARY 15, 2022

Walchef stresses how easy it can be to use your smartphone to tell guests who you are: “Now the real work begins. Listen to Shawn Walchef's episode here , and check out 7shifts CEO Jordan Boesch on Digital Hospitality. Check out our blog post breaking these red flags down with what to avoid in a job description.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Clover - Restaurants

APRIL 25, 2024

While recipe cards are mostly for the benefit of the kitchen, check out the next section for some ideas about using them for marketing. Leverage your recipe cards for marketing You know your dishes are good when customers start asking for the recipe. But chefs never share their secrets, right? Not necessarily.

Design 52

Design Loyalty Program Social Media Allergens 52

Culinary Cues

JULY 6, 2020

Ah.but, here is the thing – creative people often claim that rules are there to be broken, otherwise we never discover, we never move forward. Policies are many, Principles are few, Policies will change, Principles never do.”. Cooks will never violate these parameters. Professional cooks are always seeking out excellence.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

Culinary Cues

OCTOBER 17, 2021

We will make a difference in the comfort and stress level of the chef, put our teammates at ease knowing that they can depend on us, help the restaurant reach its goals, and help the guest enjoy the experience of food and forget about their problems for that one moment when they take a bite of the food that we prepared. Restaurant Consulting.

Café 372

Café Take-out Training Small Business 372

Culinary Cues

FEBRUARY 25, 2021

Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. Ultimately, it is the guest who must walk away satisfied, and hopefully impressed. www.harvestamericacues.com BLOG.

2021 396

2021 Point of Sale Reference Take-out 396

7 Shifts

SEPTEMBER 10, 2021

After all, writing any mission statement requires brutal honesty and concision that is often difficult to achieve the first time around, especially if you've never heard of a mission statement before or even taken the time to ask yourself the big “why” behind your restaurant's purpose. It's an experience. Buffalo Wild Wings.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

7 Shifts

AUGUST 20, 2020

To ensure he delivered on the safety standards he set for his restaurant and guests, Logan utilized 7shifts to make his staff aware of the required steps they needed to take before coming to work. “I With the 7punches time clocking software in 7shifts, Logan was able to utilize the app’s built-in Employee Health Check.

Employee Relations 195

Employee Relations Guest Recovery Communication POS 195

Margin Edge

FEBRUARY 3, 2022

Running a restaurant has never been for the faint of heart, and the COVID-19 pandemic has only made staying afloat even harder. In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?) 6 Ways to Reduce Food Costs.

2022 98

2022 Food Seasonal Menu Waste 98

Cheetah

SEPTEMBER 6, 2019

But not knowing how much of your supplies are being wasted and for what reason means you can never know exactly what you’re losing and what you can be earning. Check the expiration dates, lot and batch numbers before you stock them. Do what you can to reduce portion sizes without letting your guests go hungry.

Waste 60

Waste Audits Food Back of House 60

Notch

FEBRUARY 26, 2019

Here’s what Chron recommends : Step 1: Calculate how many guests you serve per shift Use your POS, sales slips or receipts to calculate how many guests you serve per shift. This will require tracking not just the number of tables, but how many guests are present at each table.

Management 71

Management Management Loyalty Program Email Marketing 71

7 Shifts

SEPTEMBER 26, 2022

Whether you're prepping multiple plates in the kitchen or accommodating multiple parties at their tables, you're never taking care of “just one thing” in your restaurant job - which is why multitasking is one of the most essential restaurant skills. And you thought you'd never use math after you finished school. Multitasking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

The Rail

AUGUST 23, 2022

When entering the market of a new region, you can stuff your pages with appealing photos and calls for action (CTA), and offer discounts and promotional codes but still fail to get an expected number of guests. At the same time, residents of the UK often ask specifically about Indian restaurants and Italian restaurants.

SEO 52

SEO Social Media Customer Service Customer Experience 52

Notch

FEBRUARY 26, 2019

Here’s what Chron recommends : Step 1: Calculate how many guests you serve per shift Use your POS, sales slips or receipts to calculate how many guests you serve per shift. This will require tracking not just the number of tables, but how many guests are present at each table.

Management 52

Management Management Loyalty Program Email Marketing 52

Tundra Restaurant Suppkly

MAY 3, 2017

I asked my colleagues to share their advice on earning more tips at the end of the night—here’s what they had to say: “Perhaps this is just me (I’m a grumpy ex-Ohioan, after all) but a good way to lose part of your tip is to make me ask for a split check when I’m in a big group. Offer feedback on menu items when asked.

Dietary Restrictions 37

Dietary Restrictions Customer Service Back of House Customer Experience 37

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. Take a hard look at the following mistakes and give yourself a little reality check. You must know what you stand for if you ever want to attract your ideal guests and staff to your brand. The primary way to uncover your vision is to ask yourself quality questions. How sad is that? Find a mentor.

Coaching 329

Coaching Training Social Media Hiring 329

Restaurant365

FEBRUARY 15, 2022

If your forecasts are off and you understaff or under order inventory, it negatively impacts the guest experience, and ultimately the bottom line when you lose business as a result, or your managers are forced to comp meals to compensate for poor service. Look at what you did last week, last month, and drop that into your matrix.

2022 78

2022 Point of Sale Inventory Events 78

Restaurant Clicks

JANUARY 9, 2020

You never have as much space as you think you do, and the space will fill up quickly. Match your furniture and decor to the aesthetic you imagined for your restaurant and to create an experience for your guests. This means vetting your applicants and knowing which questions to ask in an interview to weed out any issues.

License 78

License Equipment Website Management Hiring 78

Buzztime Business

DECEMBER 26, 2023

Resolution #1 – Boost Check Averages It’s the holy grail of bar and restaurant goals: bigger checks. These strategies can help increase sales while driving up guest satisfaction – it’s a win-win. Empower your waitstaff with sales secrets for bigger checks (and tips). Start by reviewing these 26 upselling phrases.

2024 97

2024 Bar Email Marketing Loyalty Program 97

Culinary Cues

MAY 16, 2022

In a busy kitchen there was no room for asking questions or missing a step once the point-of-sale printer started talking the language that everyone understood. They were happy to be here and never, ever came to work without a smile on their face. www.harvestamericacues.com BLOG. They were spectacular at their jobs. Here we go!

Café 345

Café Front of House Point of Sale Back of House 345

360Training

JANUARY 29, 2020

However, if your customers ask for customizations, it can quickly make an order complex. For instance, they will ask you for beverage refills, new drinks altogether, and extra dressings and sauces. Similar to the last section, when a customer asks you for something, you need to remember the request and who made it.

Front of House 136

Front of House Customer Service Food Order Online Ordering 136

EATER

JULY 6, 2022

Numerous sources asked to be anonymous, fearful of the enormous reach and influence of Dan Barber. It was the first time I saw windows in a kitchen, which was something I’d never imagined,” she says. “I I had a dish where the color was off, and I brought it up to Chef Dan to check on it,” they say. “I

Compost 126

Compost Front of House 2014 Back of House 126

Modern Restaurant Management

AUGUST 3, 2020

Using order data from January 1, 2020 to June 30, 2020 and a national consumer survey, DoorDash’s mid-year report checks in on popular food trends, nationally and regionally, how users ate through social distancing, cravings across the country, and more. Check out more favorites in LA, Chicago, Atlanta, and Philadelphia below.

2020 176

2020 Franchise Franchising Food Order 176

KaTom

JUNE 15, 2020

includes places we love for their foods, their attitudes, and their drinks, as well as some locals recommend to any visitor who asks where they should eat. We’re talking about the best takeout restaurants in Durham, though, so this is all about the food and that’s never a bad thing at Elmo’s. Best Takeout in Durham.

Food Truck 78

Food Truck Seasonal Menu Front of House Back of House 78

EATER

AUGUST 22, 2022

The chef, Iliana Regan, has seemingly never done anything half-assed or half-hearted in her life; obviously she owns a small army of Game of Thrones dolls, and if she was bothering to cook a menu about it, there was going to be a chest of handmade dragon eggs next to the duck press near the kitchen. Regan first became known for foraging. “I

Fine Dining 100

Fine Dining 2012 Reference Social Media 100

Restaurant365

MAY 7, 2020

Check for state requirements on your governor’s or state health department’s website. The CDC has not required that you do so, however, if you choose to check their temperatures, consult with health officials to ensure you’re adopting policies aligned with appropriate procedures. Enhancing your health and safety protocols.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

Gourmet Marketing

SEPTEMBER 23, 2021

Follow our blog to soak up some of the lessons we’ve learned along the way. If you do something bigger, make sure you also have a unique hashtag for the giveaway and ask your customers to share a post on social networks with your unique hashtag each time they do purchase. Restaurant Marketing Ideas.

Marketing 61

Marketing 2021 Social Media Website Management 61