Culinary Cues

APRIL 29, 2024

I’m sure it’s true in many industries, but let’s just focus on the business of restaurants. We mustn’t forget how important these aspects of the business are. We (the business of restaurants) cannot expect the challenges to be solved by someone else. The solutions are “grass roots” and begin with YOUR restaurant.

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7 Shifts

AUGUST 26, 2021

The solution is simple: Podcasts! Podcasts are an effective way to stay up-to-date on industry trends, and get tools and resources to help you run your restaurant. Similar to radio talk shows, podcasts are conversational and entertaining - but also educational. Here are some of our favorite restaurant podcasts to tune in to!

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Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business.

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Training Uniforms Leadership Customer Service 351

Restaurant Technology Guys

NOVEMBER 23, 2020

HungerRush helps restaurants compete in the toughest business on earth. The post Restaurant Technology Guys Podcast Episode 98 – Talking with Roostar owners about how technology has helped their business thrive appeared first on Restaurant Technology Guys. Check out the Roostar technology partners HungerRush.

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Technology Customer Experience Serving Management 60

7 Shifts

FEBRUARY 18, 2021

We sat down with 7shifts' very own Preston Junger to chat about opportunities for restaurants and how restaurant technology is evolving for the inaugural episode of our interview podcast. Here are just some of the highlights from the full episode, available on Spotify , Google Podcasts , YouTube , and wherever you enjoy podcasts.

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Technology Back of House Consumer Goods Online Ordering 370

Culinary Cues

OCTOBER 27, 2023

The reputation of the business is based on “no surprises”. So, the departure of one chef is not as much a concern – the operation will move on with heavy reliance on an established business model. Guests always know what to expect from the menu, each dish, the service offered, and the overall feel of the operation.

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Hiring Training Pricing Leadership 392

Culinary Cues

NOVEMBER 10, 2023

What every business hopes for is consistent, perfect execution of a task. It is the formula used by athletes, business innovators, musicians, artists, medical professionals, teachers, and nearly every profession known to man – SELF ASSESS – GET TO WORK – GET BETTER – START AGAIN.

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Seminar Front of House Workshop Back of House 355

7 Shifts

APRIL 3, 2023

This is the base of wage inequality in the restaurant business. Often, tips earned by different workers, even those in the same position, can be unequal—based on party size, busy-ness, and sometimes, luck of the draw. Tips are an essential part of a restaurant worker's take-home pay.

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Front of House Tip Distribution Back of House Restaurant Law 370

7 Shifts

FEBRUARY 15, 2022

We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. From big, important ideas to use-today tactics, here are the best takeaways we heard on Season One of the Restaurant Growth Podcast. Your smartphone is your restaurant's media center.

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Culinary Cues

APRIL 22, 2024

I suppose it was only inevitable that this new method of doing business would creep into restaurant and other food related businesses. Now the latest insult to the business of restaurant hospitality and any attempt to justify value is charging for bread. Look around and shake your head at this trend in so many businesses.

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Consumer Goods Pricing Customer Experience Hospitality 284

Culinary Cues

AUGUST 28, 2023

The media is in love with the drama, as confessions of abused cooks find ample press time, and despondent cooks who leave the business trash talk their previous employers. Let us not forget that the restaurant business is one that provides first jobs for a large percentage of the population.

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Entertainment Back of House Consumer Goods Recruiting 363

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. CAFÉ Talks Podcast. Why is this the case?

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Culinary Cues

NOVEMBER 20, 2023

Each of these independent operations can only be successful if they understand how they can and must work as a community of businesses and patrons. Restaurants need to collaborate and celebrate the success of every other business including other restaurants. These businesses can’t give up! President John F.

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Customer Experience Customer Service Food Safety Retail 362

Culinary Cues

DECEMBER 19, 2022

Those days in restaurants that were once recognized as a time to close and let traditions thrive are now some of the busiest business days of the year. It made perfect business sense to take advantage of this opportunity to boost a restaurants’ bottom line and fill a need expressed by restaurant guests. CAFÉ Talks Podcast.

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Culinary Cues

SEPTEMBER 4, 2023

Zoom became our office (for many businesses – not all) and suddenly we had a way to function, at least at some level. In some cases, productivity improved, in many cases it went in the other direction, but at least we were open for business. How will we work if we can’t interact?” Let’s find ways to work remotely”.

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Social Media Food Safety Retail Back of House 348

Culinary Cues

MAY 8, 2023

If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax. Five weeks’ vacation might be nice, although chefs probably wouldn’t know what to do with themselves for that long.

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Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

JULY 23, 2023

The model makes sense from a clear business perspective. Build in those “business decision” standards that must be present, allow the chef to interpret them, but keep them as essential to the operation of the restaurant. Celebrate the small wins and the big ones as a way of doing business.

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Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

JANUARY 29, 2024

We have labored over the effects of this change but have been very slow to reinvent the way that we do business – to once again, create an environment where individuals relish the opportunity to learn and grow as cooks, exhibit passion about the craft, wear their uniforms with pride, and feel great about saying: “I’m a cook!”

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Kitchen Safety Guest Recovery Uniforms Food Safety 381

Chowly

APRIL 11, 2024

The more prepared you can be as a small-to-midsize restaurateur, the more you’ll gain from any business conference you attend. Watch video interviews, listen to podcasts, and pay close attention to the values fellow restaurant owners describe as being fundamental to their approach. Bring business cards. End with a commitment.

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Social Media Small Business Events Customer Experience 105

Culinary Cues

APRIL 10, 2023

To some it may simply seem like the squeaky wheel syndrome (a handful of people with loud voices) as dialogue about exodus from the restaurant business continues to raise eyebrows. However, I know hundreds of cooks and chefs who would agree with me when I proclaim that this is a wonderful business with limitless opportunities.

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Employee Relations Restaurant Law Waste Article 472

Culinary Cues

FEBRUARY 10, 2024

Let’s try on a common story for size: It’s a busy Friday night at Chez Francois Bistro and the owner/host notices a few cobwebs in the corner of the restaurant. The simple answer (if there is such a thing) is that they really don’t know “how” or they suffer from “lazy restaurant eyes”.

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Uniforms Small Business Dine-in Training 360

EATER

APRIL 12, 2024

On April 12, Chang released an episode of his podcast The Dave Chang Show apologizing and responding to the chile crunch debacle — by announcing that Momofuku will no longer enforce the trademark. We as a business can’t decide what is and what isn’t a trademark,” Mariscal says.

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EATER

APRIL 12, 2024

On April 12, Chang released an episode of his podcast The Dave Chang Show apologizing and responding to the chile crunch debacle — by announcing that Momofuku will no longer enforce the trademark. We as a business can’t decide what is and what isn’t a trademark,” Mariscal says.

2008 145

2008 Small Business Take-out Specials 145

Culinary Cues

APRIL 9, 2024

You thought you were good, a solid line cook or prep cook, a couple years of experience under your belt working in a busy restaurant. You know the feeling and you shake your head thinking back to those moments. You were on fire and felt confident that you would be a star in any operation. Embrace it.

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Uniforms Waste Café Take-out 323

Culinary Cues

DECEMBER 15, 2023

Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

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Hospitality Travel Uniforms 2024 380

Restaurant Technology Guys

APRIL 26, 2023

We are excited to announce that the Restaurant Technology Guys Podcast and blog are now on YouTube! You can now watch our episodes and get insights from industry experts on how to leverage technology to grow your restaurant business. Subscribe today and hit Continue Reading.

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Restaurant Technology Guys

MARCH 3, 2024

In this blog post, we delve into an enlightening conversation between Jeremy Julian, a seasoned podcaster, and Matt Wampler of Clear Cogs, a company at the forefront of providing AI-driven solutions to the restaurant industry. Restaurant Technology Guys Podcast Ep. It is tailored to the specific Continue Reading. The post 222.

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Waste Technology Blog Operations 76

Culinary Cues

FEBRUARY 20, 2024

Look around you and try to dissect those businesses and individuals who are successful at what they do. It’s the same with nearly everything in life, especially businesses that provide a product or entertainment service. Chances are, these are the players who refuse to lock themselves into the groove of always playing it safe.

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Coaching Small Business Café Entertainment 350

Ken Burgin

JUNE 19, 2022

Ken Burgin interviewed Liz Perkins from The Hospitality Company on this very interesting topic – she has a background as a chef and business owner. Liz now coaches hospitality operators on how to make the best use of the digital management tools available, and master the critical numbers that show business performance and success.

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Management Management Coaching Hospitality 113

Ken Burgin

DECEMBER 19, 2021

With a focus on quality coffee and efficient systems, Matt has built a business that generates a high return and is easy to manage across multiple sites. Subscribe to Hospo Reset Podcast on Apple Podcasts. on Google Podcast s, on Spotify or your podcast app of choice. Plus other regional issues to consider.

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Culinary Cues

JUNE 26, 2023

So here is the fascinating thing about the industry of food: there is plenty of room for each one of these categories and most businesses will welcome each with open arms. The food business is a tremendous industry will no shortage of challenges. The food business is a tremendous industry will no shortage of challenges.

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Restaurant Technology Guys

APRIL 10, 2023

He spent the last twenty-plus years working across the industry from cook to server to bartender, Cicerone, Fermentationist, General Manager, Owner, Consultant, Podcast Host. Restaurant Technology Guys Podcast Ep. 173 – Best Served Podcast and Host Jensen Cummings appeared first on Restaurant Technology Guys. The post 173.

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Food Business

APRIL 28, 2023

Here we are, the last pillar in the Six Pillars of a Successful Business: HOSPITALITY. By that I mean, in the options of your niche business, how can your brand compare to others in the level of quality. Don't hesitate to reach out if you see a need, have a recommendation for a business, or need wisdom for your business.

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Back of House Hospitality Customer Experience Inventory 130

Modern Restaurant Management

NOVEMBER 8, 2022

In 2018, he launched the podcast, Flavors Unknown, featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs, and mixologists from around the United States. “Conversations Behind the Kitchen Door” is also a way to bring more people to listen my podcast.

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Food Book Leadership Travel 180

Ken Burgin

DECEMBER 3, 2021

My guest in this podcast is James O’Connell of the Hospitality Company. Subscribe to Hospo Reset Podcast on Apple Podcasts. on Google Podcast s, on Spotify or your podcast app of choice. Subscribe to Hospo Reset Podcast on Apple Podcasts. What of legitimate business confidentiality?

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Book Management Management Front of House 111

Ken Burgin

MAY 9, 2022

Michael Tinsager has a unique position in hospitality – as an industry adviser and podcaster with the Hospitality Mavericks Podcast , he has access to the experience and wisdom of hundreds of operators and experts. Subscribe to Hospo Reset Podcast on Apple Podcasts. Here is the full list of Hospo Reset podcasts.

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Leadership Innovation Hospitality Management 96

Ken Burgin

MARCH 27, 2022

In this podcast, Ken Burgin talks with Liz Perkins, a chef, former hospitality business owner, and trainer with The Hospitality Company , where she teaches chefs all about leadership and team management, food costing, menu engineering and stock control. on Google Podcast s, on Spotify or your podcast app of choice.

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