EATER

JANUARY 8, 2021

Three designers on the inspiration that goes into creating the bottles you reach for. As the design director of Eater, judging things on how they look is part of my job. Designer and founder of Studio MMBB. Mel Barat Bours is a visual storyteller who explores narratives through art direction, design, and illustration.

Design 135

Design Book Take-out Back of House 135

Indoor Media

MARCH 11, 2021

Today, whether you’re running a print ad or advertising through an online platform — you’re going to want to design the best dry cleaning coupons possible. Try to differentiate your design from theirs. A CTA is a phrase that invites your customers to “act now” and presents your ad with greater immediacy.

Coupons 148

Coupons Design Advertising Loyalty Program 148

Culinary Cues

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Assign cooks the responsibility to design menu features and then celebrate their work. Is there room to improve?

Seminar 355

Seminar Front of House Workshop Back of House 355

The Restaurant Times

JUNE 25, 2022

In an exclusive interview with The Restaurant Times, Lata Tandon, a chef and a Guinness Book of world record holder for a nonstop cooking marathon, we talk about her journey as chef, her experience of international cuisines, food presentation, wastage, and more. . Our Indian curries are amazingly tasty but they are rustic in presentation.

Presentation 83

Presentation Food Seasonal Menu Travel 83

Culinary Cues

OCTOBER 27, 2023

Will the flavors and presentations of the food suffer? In a restaurant centric operation, the standards are well defined, the vendor requirements are spelled out, costs are structured into a pricing model, cooks are trained to the standard, presentations are vividly displayed, and the chef is there to make sure standards are kept in line.

Hiring 392

Hiring Training Pricing Leadership 392

Modern Restaurant Management

DECEMBER 1, 2023

The design challenge was creating a space that exuded a sense of comfort and familiarity while feeling upscale, unique, and exclusive. Additionally, the previous restaurant at this location had severely outdated infrastructure, presenting another challenge for our team.

Design 167

Design Presentation Customer Experience Dine-in 167

Culinary Cues

FEBRUARY 6, 2022

Decision-making is ever present and comes at the cook in an instant. Every day a cook designs and executes a menu that requires an understanding of texture, smell, taste, and sound, while painting a beautiful dish on a plate. Professional cooks must be able to see, reference, analyze, prioritize, and make decisions in an instant.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

The Restaurant Times

JULY 3, 2022

A design enthusiast by heart, Vanshika has jumped into the family business to take the legacy forward. . TRT – How was your transition journey from design to the restaurant? On a personal level, I was not feeling very satisfied just working an interior design job. I would often hear about what was happening.

Design 52

Design Customer Experience Presentation Outdoor 52

The Restaurant Times

JANUARY 13, 2023

While you should always focus on managing space in your store and introducing attractive design elements, the overall ambiance of your coffee shop can make or break your business. It also helps shop owners in showcasing their retail products by designing various visual cues. Small Town Coffee Shops. Shopping Customers.

Design 52

Design Employee Relations Seating Point of Sale 52

Culinary Cues

MARCH 9, 2021

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others.

Fine Dining 385

Fine Dining Presentation Seasonal Menu Design 385

Future Food

MARCH 24, 2020

Eating with your eyes – Food, Design and Social Media. Daughter In Law Restaurant - A Complete Sensory Experience Online & In person Being Present online Know and utilise multiple channels. Related Future Food Blogs Cover Image: Pink Restaurant - Designed to be Melbourne’s most Instagrammable restaurant (Image via Boradsheet).

Social Media 83

Social Media Design Food Customer Experience 83

Lady Boss Blogger

SEPTEMBER 23, 2020

Creating professional and strong PowerPoint presentations can be intimidating, but we are here to help! The post How To Design A Killer PowerPoint Presentation appeared first on LadyBossBlogger. Great news for you! You don’t have to worry about things like PowerPoint compatibility. In fact, the […].

Presentation 120

Presentation Design 120

Touch Bistro

APRIL 27, 2021

It’s clear that a well-design restaurant website is key to getting customers in the door (or ordering online), but great restaurant website design is a lot harder to achieve than you might think. 51 Restaurant Websites for Design Inspiration. Elements of Great Restaurant Websites. Girl & the Goat – Chicago, Illinois.

Design 92

Design 2021 Online Ordering Website Management 92

Modern Restaurant Management

APRIL 15, 2024

Choose the Right Questions The leading principle of good survey design is that it should be short and sweet because the length of your survey can greatly affect your response rate. Incorporate Mobile-Friendly Designs We live in an increasingly mobile-first society. Email is one of the most popular channels for sending surveys.

Management 196

Management Management Loyalty Program Social Media 196

Modern Restaurant Management

FEBRUARY 13, 2024

Where franchisors can miss an important opportunity is in the presentation of the financial information. Franchisors should carefully evaluate both the data being disclosed for the upcoming year and the format in which it is presented, asking questions like: How many years’ worth of data is relevant for the prospective franchisee?

Document 187

Document Franchise Franchising Point of Sale 187

Culinary Cues

APRIL 16, 2022

The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. Remember how beautiful those well designed and executed plate presentations gave you pause, stopped your conversations, and insisted that you snap a picture for posterity.

Hotels 370

Hotels Presentation Reservations Social Media 370

Modern Restaurant Management

MARCH 12, 2024

The team said they spent four months on the process – One month to plan and implement design, three months testing and resetting based on guest and employee feedback at the corporate location. They used a combination of independent research, guest reviews, product mix sales reports, and employee and franchisee feedback.

Menu 179

Menu 2001 Franchise Franchising 179

Transact

JANUARY 8, 2020

The Company’s solutions are designed from the ground up based on customer requirements and are sold under the BOHA! The post TransAct Technologies to Present at the ICR Conference 2020 appeared first on TransAct Restaurant Solutions. .–(BUSINESS WIRE)–Jan. AccuDate , EPICENTRAL®, Epic®, Ithaca® and Printrex® brands.

Presentation 60

Presentation Technology 2020 Customer Service 60

Culinary Cues

NOVEMBER 11, 2022

When we compromise on the quality of cooking, taste, and presentation then we suffer trying to win unhappy customers back and you, the chef, must look in a mirror and see the face of compromise. Did they sense that the value was there? Were they wowed into coming back again and again? Will they write a great review on Trip Advisor?

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

SEPTEMBER 1, 2023

How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly? Is your ventilation system designed to push positive kitchen odors to the dining room or outside the entrance? Yet, we often design restaurants with little or no consideration for acoustics.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

OCTOBER 24, 2022

Epic restaurant in Georgia follows suit with “Culinary Pride” on their kitchen wall – again a driving concept that requires every person to ask themselves – does this dish, its flavor, the presentation, and the manner with which it is delivered reflect “Culinary Pride?”. Any menu that is designed must also consider “plate presence”.

Seasonal Menu 308

Seasonal Menu Front of House Presentation Menu 308

Culinary Cues

JANUARY 8, 2021

Chef’s who are able to progressively teach cooks and even service staff about the ingredient, preparations, flavor profiles, pairings, and presentations of the food that is designed and produced in the kitchen will be in high demand. My way or the highway may be difficult to maintain as a chef’s method of operation.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. This same reality happens to artists, musicians, writers, designers, architects, woodworkers, and a suitcase full of craftspeople. All in all – I can do the job.

Food 433

Food Presentation Leadership Café 433

Modern Restaurant Management

SEPTEMBER 29, 2023

Don’t Let Your Rags be a Drag Rags are handy for cleaning up cooking oil and grease residue, but they also present a severe fire hazard. To mitigate the risk of fires due to smoking materials, designate smoking areas at least 25 feet away from buildings, combustible materials, vegetation or other trash collection areas.

Bar 189

Bar Kitchen Safety Equipment Insurance 189

Culinary Cues

JANUARY 23, 2021

How you approach the design of your restaurant in this regard will determine nearly everything else. This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). BEAUTIFUL FOOD PRESENTATIONS. TRUST IN CONSISTENCY. REAL SERVICE.

Point of Sale 450

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

Culinary Cues

OCTOBER 8, 2019

Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” The final plate that is presented in the “pass” to an expeditor is a culmination of the work of many proud practitioners of various crafts associated with food.

Food Supply 191

Food Supply Presentation Inventory Seasonal Menu 191

Culinary Cues

MAY 5, 2021

Others may point to overly demanding owners and operators who expect that a salary paid infers that managers and chefs must be present whenever the restaurant or hotel is open for business. If the restaurant or hotel is open, then this level of management must be present to ensure adherence to standards and solve problems when they arise.

Hotels 415

Hotels Coaching Employee Relations Training 415

7 Shifts

OCTOBER 21, 2021

Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. Menu design. The way your menu is presented should also reflect your concept. The design of your restaurant should also reflect the concept.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Open for Business

MAY 19, 2023

Quick links Branded cover Table of contents Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials 1. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).

Fine Dining 147

Fine Dining Front of House Design Document 147

The Restaurant Group

APRIL 21, 2024

Turning Potential to Profitability To offer appropriate recommendations and strategies, TRG spends time with each client before presenting our recommendations. We equip them with the right knowledge and empower them to navigate the complexities of running a restaurant while exploring possibilities for growth.

Food Supply 78

Food Supply Fine Dining Seasonal Menu Equipment 78

Restaurant Technology Guys

FEBRUARY 18, 2024

However, Vericast exclusively presents a solution, enabling restaurants to harness on-ground customer data effectively. Their groundbreaking product – Next Drive, designed specifically for data targeting and marketing, could revolutionize how restaurants fundamentally approach their marketing strategies.

Technology 99

Technology Advertising Presentation Design 99

7 Shifts

DECEMBER 18, 2020

Get Creative With Your Presentation If decor isn't your strong suit or you don't have room for a wall specifically made for photos, that’s okay. You can just as easily encourage an Instagram post with your presentation. It doesn’t have to be anything overly meaningful, but it should look attractive.

Social Media 397

Social Media Customer Service Seasonal Menu Take-out 397

Modern Restaurant Management

JUNE 21, 2023

Craftable studies show that approximately 80 percent of what they order is only about 20 percent of the category it is in, mostly driven by the design and layout. With an understanding of each item’s popularity and how it contributes to the bottom line, operators can design a menu to drive maximum profitability.

Menu 180

Menu Influencer Design Food Order 180

Modern Restaurant Management

FEBRUARY 9, 2024

This oversight presents untapped potential to extend a franchise's reach and impact from the inside out. Rather than relying on traditional methods like employee handbooks and lengthy oral presentations, embracing visual storytelling, or even livening up your PowerPoints with graphics and memorable animations makes a world of difference.

Communication 188

Communication Franchise Franchising Leadership 188

Culinary Cues

FEBRUARY 10, 2024

See how many are discounted in your operation. [] Rusted or wilting lettuce in your salads [] Dishwasher water spots on your glassware [] Unlevel dining room tables [] Empty soap or towel containers at hand washing stations. [] Dirty dining room windows [] Burned out light bulbs. [] Server uniforms that are wrinkled. [] Cooks uniforms that are stained. (..)

Uniforms 360

Uniforms Small Business Dine-in Training 360

7 Shifts

JUNE 20, 2022

Benefits can include: Increased efficiency: Ghost kitchens are designed for efficiency with less staff, and can help restaurant owners save time and money. Stay present with customers. An extension of being transparent is staying present with your customers. What are the benefits of a ghost kitchen model? says Shawn Walchef.

Front of House 435

Front of House Food Truck Back of House Social Media 435

Culinary Cues

JULY 14, 2023

As a cook – be the person that everyone marvels at when you cut vegetables; be the person that other cooks turn to when they need their knives sharpened to razor perfection; make sure the chef always turns to you for a groundbreaking special or asks your advice on a plate design.

Cash Management 299

Cash Management Uniforms Food Supply Café 299