Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. I know what you are thinking – WHAT!!!! At least the real bad news is out of the way.

2022 378

2022 Food Truck Merchandise Point of Sale 378

Culinary Cues

NOVEMBER 11, 2022

Isn’t it the same reality in a full-service operation where pushing the numbers is priority number 1? So, how do we find that space where quality is maintained, where the customer is wowed, and where the chef feels great about that plate of food while still turning tables and maximizing sales? We made it! Mission accomplished.

Customer Service 347

Customer Service Customer Experience Uniforms Point of Sale 347

Restaurant365

AUGUST 21, 2020

Successful restaurant owners and operators don’t just provide great food. Because of the complicated nature of human resources (HR) and the sprawling regulations surrounding payroll, HR and payroll can be a recurring headache for restaurant owners and operators. The people piece of the puzzle can be challenging for restaurants.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

MARCH 21, 2022

Storerooms and coolers are organized so that containers are all pointed in the same direction with labels facing out, sauté pans at a line cooks station are stacked with the handles facing in the same direction, and a cook’s production list is written either in order of work to be done, or in terms of the amount of time each task requires.

Front of House 357

Front of House Back of House Point of Sale Uniforms 357

Culinary Cues

DECEMBER 30, 2019

In all cases they begin with the same goals: prepare and serve great products that are consistent and offered with a smile, build success on a steady flow of sales and controlled profitability, and do all of this with pride. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 268

Cash Management Point of Sale Leadership Website Management 268

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

SEPTEMBER 26, 2020

What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? They know that at this point their primary job is to make the customer feel safe.

Kitchen Safety 335

Kitchen Safety Back of House Front of House Customer Experience 335

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

APRIL 30, 2020

Whichever side of the question you find yourself on – there is no denying that the constraints will be significant, customers will be very leery about entering a restaurant, and initial sales will never be enough to keep a restaurant solvent. There are few certainties at this time except an understanding that this is not over.

Point of Sale 308

Point of Sale Customer Service Customer Experience Cash Management 308

Restaurant365

DECEMBER 4, 2020

Certainly, 2020 brought challenges for the restaurant industry that most owners and operators didn’t see coming. COVID-19 has prompted massive changes in how restaurants operate. Other restaurants had to shift operations to a limited-capacity model, adjusting labor and food costs to match new sales levels.

2021 78

2021 Operations Mobile Ordering Social Media 78

7 Shifts

JUNE 3, 2022

While money isn't everything, it's one of the biggest pain points for restaurant workers right now. We don't have to tell you that the restaurant industry has a turnover problem. As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. They aren't making enough money.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

OCTOBER 30, 2020

However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. The common saying is that owners and operators need to work “on,” not “in,” their restaurant. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

7 Shifts

FEBRUARY 26, 2021

What are the benefits of self-operated delivery for restaurants? Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? It will still cost you to run your own delivery.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Suggestive selling is a sales tactic that encourages guests to order something that is different from what they had planned to order or usually order in an effort to increase the check size and make their experience better.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Restaurant365

NOVEMBER 19, 2019

Becoming successful in the restaurant industry is difficult but staying ahead of operational challenges is even harder. To prepare for the new year, restaurant owners, operators, and managers need to start planning now. Here are the top 10 operational challenges restauranteurs should expect in 2020: 1.

Operations 92

Operations 2020 Mobile Ordering Social Media 92

Culinary Cues

FEBRUARY 25, 2021

Respect for the place where you work, those who own and operate the business and the physical property for which you are responsible is paramount. Respect for the place where you work, those who own and operate the business and the physical property for which you are responsible is paramount.

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2021 Point of Sale Reference Take-out 400

Clover - Restaurants

APRIL 23, 2024

For instance, depending on how successful the restaurant has been, you’ll inherit a customer base, trained staff, and the equipment and space you need to hit the ground running. Ideally, the restaurant you purchase also comes with a team of trained employees. And, making drastic changes could alienate existing customers.

Point of Sale 52

Point of Sale Cash Management Franchise Franchising 52

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. However, the right point of sale system can help alleviate some of these restaurant challenges so business owners can stay ahead of their competition.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

Culinary Cues

OCTOBER 31, 2019

What is clear, however, is that these operations typically hold limited opportunity for position growth, pay very little, expect total commitment from every cook, and rarely offer any benefits. So…what to do? In the current work environment in the U.S. Pay and benefits are much better as is quality of life.

Front of House 202

Front of House Point of Sale Healthcare Back of House 202

7 Shifts

AUGUST 10, 2020

In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency. Document purpose, such as training materials, finance & accounting, scheduling, legal & compliance, mail and bills, etc.

Document 351

Document Restaurant Law Book Point of Sale 351

Restaurant365

SEPTEMBER 10, 2021

Inventory management is a powerful tool for your day-to-day operations, but only if you use it correctly. If your restaurant inventory management system is fully integrated with your point of sale (POS) system, you can streamline and automate as much of the inventory process as possible.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. Your total labor cost is a dollar figure that may shift over time as sales fluctuate (we’ll discuss calculating this labor cost as a percentage below). Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Goliath Consulting

MAY 31, 2023

Are you a restaurant owner or manager looking for ways to attract more customers and increase sales? In this blog post, we’ll explore how geo-fencing can help your restaurant business and provide tips for implementing this strategy effectively. Look no further than geo-fencing! What are Advantages of Geo-fencing?

Point of Sale 78

Point of Sale Email Marketing Customer Experience Advertising 78

Culinary Cues

FEBRUARY 25, 2020

I don’t have the answers – they need to come from a consortium of restaurant professionals representing operations, organizations, education, ownership, and customers. WINE SALES are decreasing worldwide. Is it just another one of those cycles with a few new challenges or is it something else? Do we need to re-evaluate?

Fine Dining 321

Fine Dining Point of Sale Food Supply Education 321

Hot Schedules

SEPTEMBER 8, 2021

Hotel operators are struggling with three major pain points: the labor shortage, competitive expansion, and lingering lockdown restrictions. Mobile tech solution can fill the gaps left behind by skeleton teams and keep operations competitive. Mobility Equals Flexible Ops: Hotel Purchasing & Inventory from Anywhere.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

MadMobile

JUNE 8, 2023

With so many points of sale (POS) systems available in the market, finding the best POS for small businesses is essential to running your operations efficiently. In this blog, we will dive into the best features to look for when considering which POS system to invest in for your small business.

Small Business 52

Small Business POS Point of Sale Online Ordering 52

Culinary Cues

APRIL 24, 2020

Why do these people choose to open a restaurant when the daunting amount of work involved is a given, when the challenges of keeping the lights on and stoves operating are constant, and when even the smallest amount of profit is never a given? Here are my unsubstantiated beliefs: [] THE ART OF EXPRESSION.

Article 311

Article Point of Sale Take-out Dine-in 311

Modern Restaurant Management

DECEMBER 10, 2021

Your restaurant’s main selling point is the food. Train your staff to build other taking points. The more talking points you can generate for your restaurant, the more traffic you’re likely to get. Promoting your restaurant should start with promoting the food itself. Let the pictures speak a thousand words.

Marketing 226

Marketing SEO Front of House Website Management 226

Modern Restaurant Management

JANUARY 13, 2020

Now that the new year is here, it’s the perfect time for restaurant operators to review their 2019 performance and identify areas that can be improved in 2020. Specifically, restaurant operators will want to look at data insights from their POS system, customer transactions, and payroll to identify 2020 goals.

2020 189

2020 Website Management Online Ordering Point of Sale 189

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. The data is always there—but it’s up to you as an owner or operator to use it. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations.

BOH 78

BOH FOH Point of Sale Back of House 78

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Suggestive selling is a sales tactic that encourages guests to order something that is different from what they had planned to order or usually order in an effort to increase the check size and make their experience better.

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

Restaurant365

MAY 26, 2020

If your restaurant is emerging from survival mode to a break-even point or even slight profitability, it is important to reevaluate and tune up the largest expense for your restaurant: your restaurant prime cost. Restaurant prime cost overview. Prime Cost Formula Review. CoGS (Cost of Goods Sold).

Point of Sale 148

Point of Sale Employee Relations Inventory Waste 148

Culinary Cues

SEPTEMBER 26, 2019

In the end, it is a chefs ability to operate a business, manage the processes, control costs, drive sales and build a business brand, inspire others to pay attention to the details, strive for consistency, and act in accordance with those analytics that point to patterns of success or failure, that set the stage for long-term success.

Point of Sale 226

Point of Sale Reference Communication Definition 226

Goliath Consulting

OCTOBER 19, 2020

Part of its upsurge comes from off-premise dining becoming widely adopted due to the pandemic, but there’s been an overall uptick in digital sales that’s helped drive-thrus gain significant traction. He also has the numbers to prove his point: Digital sales at Chipotle accounted for 19.6% of total sales (4).

2021 135

2021 Point of Sale Food Safety Kitchen Safety 135

Focus POS

AUGUST 12, 2020

When you operate a restaurant, it’s easy to get caught up in the numbers. If sales are high, then your restaurant must be doing well, right? . It’s tempting to use sales figures as proof that you’re managing your restaurant well. Bonus points if you recognize their efforts publicly. . How to fix it: .

Management 167

Management Management Customer Experience Point of Sale 167

7 Shifts

MARCH 27, 2020

states are forcing non-essential businesses to stop operations. However, many states that are forcing restaurants to stop their dine-in services are allowing them to operate as takeout and delivery-only establishments. Consider things like merchandise sales, inventory sales, or private cooking lessons.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312