Culinary Cues

FEBRUARY 10, 2024

The tables are full, and he is having a difficult time keeping up but makes a mental note to address that once the dining room clears out. The best operators train restaurant eyes and teach their employees to be ambassadors for greatness. Yet, millions of people jump in the deep end every day. In their eyes, that cobweb didn’t exist.

Uniforms 364

Uniforms Small Business Dine-in Training 364

Culinary Cues

AUGUST 21, 2023

Suddenly patrons were standing in long lines not just for the food and ambience, but to catch a glimpse of the chef in his (or noticed better late than never) or her starched chef whites wearing a smile and walking through the dining room like a member of royalty. People traveled cross country to experience these chef extravaganzas.

Back of House 393

Back of House Food Supply Government Dine-in 393

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. If, however you have the sense that cooking is more than that and you have your eyes on many years connected to the professional kitchen, then read on. So, here are some golden rules that will help you to move in the right direction.

Leadership 385

Leadership Fine Dining Workshop Training 385

Restaurant Clicks

NOVEMBER 9, 2021

As a well-seasoned traveler, I enjoy cities that retain a small-town organic feel, and San Antonio, TX, despite its significant population, has that ambiance in spades. They come for the history, the affordability, and the mouthwatering food served on street corners and private, fine dining settings.

Dine-in 108

Dine-in Fine Dining Seasonal Menu Catering 108

Social Hospitality

MAY 18, 2020

According to the data from the 2019 Travel and Hospitality Industry Outlook by Deloitte , industry growth is consistent throughout the past decade. That’s not just because people are traveling more. That’s not just because people are traveling more. If you travel around the Provence, you will likely miss this beautiful village.

Hospitality 309

Hospitality Marketing Social Media Hotels 309

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Modern Restaurant Management

NOVEMBER 11, 2019

What’s Important to Travelers. SevenRooms released its “Checking In For F&B” report, which uncovered the most important things to today’s traveler when it comes to food and beverage at hotels. Loyalty rewards for their restaurants and bars: Almost 1 in 3 (32 percent). A restaurant open late (38 percent).

Travel 95

Travel Food Hotels Loyalty Program 95

Culinary Cues

APRIL 15, 2020

It seems that we have reached a point where acceptable casualties is a consideration in so many decisions. This forum has been essential as people from all over the world developed their philosophy of life and ethical/moral standards. [] RESTAURANTS ARE IN THE BUSINESS OF REWARD AND RECOGNITION.

Travel 371

Travel Small Business Point of Sale Back of House 371

Culinary Cues

JULY 27, 2022

Invest in reading. [] EXPERIENCE RESTAURANTS: Whether you work in a variety of restaurants, stagiaire at a well know establishment, or simply dine to experience a specific chef’s signature – build restaurant experiences into your skill development. So, where do those flavors come from? Talk with parents, grandparents, uncles, and cousins.

Influencer 350

Influencer Fine Dining Travel Book 350

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. What if……happens?

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

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.

Beverage 490

Beverage Events Food Order Website Management 490

Embrace the Suck

JANUARY 20, 2021

What happened that day altered how we travel and our perceptions of the world around us. Takeout, curbside, and delivery have become a lifeline for restaurants that had to suspend dine-in services. Takeout, curbside, and delivery have become a lifeline for restaurants that had to suspend dine-in services.

Social Media 417

Social Media 2001 Online Ordering Cash Management 417

Culinary Cues

APRIL 9, 2020

There are few things in life that vividly define the culture associated with a group of people more than dining out. Since the days of early merchant travelers during Medieval and Renaissance days – restaurants have been integral to societal development and the sophistication of people.

Customer Experience 494

Customer Experience Customer Service Dine-in Sports 494

Social Hospitality

MAY 18, 2020

According to the data from the 2019 Travel and Hospitality Industry Outlook by Deloitte , industry growth is consistent throughout the past decade. That’s not just because people are traveling more. That’s not just because people are traveling more. If you travel around the Provence, you will likely miss this beautiful village.

Hospitality 195

Hospitality Marketing Social Media Hotels 195

Culinary Cues

APRIL 22, 2024

How can a chef set the stage for a dining experience if restaurants continue to look at everything as an extra charge. Not that I mind, but oftentimes the cashiers that are there no longer bag your purchases, that’s the consumer’s job now. Bread has always been a given. Hardly worth the $8-$12 that restaurants charge.

Consumer Goods 287

Consumer Goods Pricing Customer Experience Hospitality 287

7 Shifts

AUGUST 26, 2019

Managing your restaurants capacity is crucial as it impacts your profits, sales, customer service, and the dining experience. From there, you can make vital decisions about price, service capacity, table turnover, and your menu to boost revenue and profits. Revenue management is not a new concept. Control table turnover. A tense atmosphere.

Management 408

Management Management Airlines Customer Service 408

7 Shifts

AUGUST 18, 2021

That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave. Keep reading to learn how to do just that, as we cover what to do pre, during, and post dining service. Table of Contents. Before the meal. During the meal. After the meal.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Sling

SEPTEMBER 23, 2021

Dining, at its heart, is all about the food. Offer a distinctive dining experience as well as delicious food. Use them as inspiration for your own dining establishment. And if you’re worried about an eruption while dining, rest easy. These tremors are man-made, but they make for an unforgettable dining experience.

Front of House 148

Front of House Fine Dining Dine-in Back of House 148

Culinary Cues

APRIL 1, 2024

Underneath it all we do know that most of the time it was very hard work – physically, mentally, and emotionally. We do know that there were countless days when we thought we wouldn’t pull it off, when being in the weeds was all too common, and at any moment everything was doomed to collapse – yet we managed to soldier through.

Back of House 321

Back of House Kitchen Safety Hotels Front of House 321

Modern Restaurant Management

OCTOBER 20, 2020

With dining rooms emptying out, downtown rents increasing, and autonomous delivery right over the horizon, many operators are wondering if that Main Street location is really worth the spend. Managing high turnover , training new hires, and maintaining morale are known issues in food service. Why are they effective right now?

Front of House 199

Front of House Kitchen Safety Food Back of House 199

EATER

MAY 26, 2021

Williams-Forson writes that in the decades after emancipation, and before most people could afford an automobile, Black women would bring food from their homes , including biscuits, hot coffee, fried chicken, and boiled eggs, to sell to weary travelers at train stops.

Travel 145

Travel White Paper Training Small Business 145

EATER

MAY 2, 2024

Led by young Korean Mexican entrepreneurs, some of whom migrated from South Korea decades ago with their parents, alongside Korean Americans with diverse culinary backgrounds, the restaurants borrow from dining concepts that have grown popular in South Korea, New York, and Los Angeles. A variety of dishes at Dooriban in the Roma neighborhood.

SEO 108

SEO Fine Dining Café Customer Experience 108

EATER

JUNE 4, 2024

Oxte Immigrant chefs are shaking up Paris’s fine dining scene with Michelin-starred restaurants, venues in five-star hotels, and Lebanese, Mexican, and Korean flavors not traditionally found in haute French cuisine When Enrique Casarrubias came to Paris from Mexico in 2007, he had no intention to stay. Prepping a dish at Oxte.

Fine Dining 64

Fine Dining 2011 2010 Back of House 64

Future Food

MAY 25, 2021

Investing in Hospitality Training and Staff Well-being at Work As the world opens-up again after months of continuous lockdown – pubs, cafes, restaurants and even nightclubs welcome back patrons. Good and consistent service is the end-product of effective and relevant training. It increases safety at work and overall productivity 6.

Customer Service 148

Customer Service Small Business Food Safety Training 148

Modern Restaurant Management

MAY 13, 2021

Jess Lander is a wine, food and travel writer who – as a Napa resident herself – was inspired to find a way to help the struggling small restaurants and their employees in this wine country mainstay. That’s exactly where the non-profit Dining Safety Alliance comes in.

Front of House 122

Front of House Food Safety Certification Social Media 122

Modern Restaurant Management

JUNE 30, 2023

Food traveling via delivery and customer pickup often contend with wide windows of time, so packaging has the added job of maintaining temperature over time and through varied temperatires with both hot and cold climates. ” This was both a technology and operational fail due to lack of proper testing/QA and employee training.

Operations 176

Operations Mobile Ordering Customer Experience Online Ordering 176

Modern Restaurant Management

FEBRUARY 23, 2021

It is loyal customers who will stand by your restaurant through the hard times, provided you treat them with respect and always make their dining experience your top priority. In the good times, this looks like rigorous training, a dedication to time-honored processes, and a focus on building your culture. franchisees. Get Better.

Leadership 160

Leadership Airlines 2002 2001 160

Culinary Cues

APRIL 25, 2021

Would it be noise, folk music, country, rock and roll, or classical; would we focus on quick service, organic vegetarian, burgers and pizza, bar-b-que, full-service, or fine dining. I find it very interesting how diverse the food experience is. In all cases, the process of eating is important and accomplishes similar goals.

Food 421

Food Fine Dining Café Customer Experience 421

Cheetah

JULY 1, 2021

Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. Know Your Product Costs.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. Know Your Product Costs.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Open for Business

APRIL 12, 2023

Carley Thornell-Wade Providence ( Los Angeles ) Chef Michael Cimarusti’s deft touch with seafood and partner Donato Poto’s legendary front-of-house presence have made Providence one of Los Angeles’s preeminent fine dining restaurants for more than 18 years, racking up almost every award along the way—including two MICHELIN stars.

Fine Dining 148

Fine Dining 2003 Front of House Seasonal Menu 148

Modern Restaurant Management

DECEMBER 17, 2020

” The survey, conducted by Untold Insights on behalf of Oracle Food and Beverage, polled 502 consumers in the United States in November 2020 about their dining and gifting plans for the holiday season. With travel and larger gatherings constrained due to the pandemic, gift cards are a popular choice. Hassle-free holiday meals.

2020 167

2020 Point of Sale Consumer Goods Seasonal Menu 167

7 Shifts

FEBRUARY 26, 2021

Dine-in and off-premise are very different things, and it's a must to take into account. a certain point, you can always scroll for so long." “Certain dishes, like a rare steak, don’t travel well,” says Landers. To ensure that your food makes sense for off-premise dining, Landers suggests a mock delivery.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Deliverect

AUGUST 20, 2020

With so much change and uncertainty currently in the air, as a restaurateur, you might well be feeling overwhelmed by the extra training, distancing measures, and stringent hygiene standards required. The US restaurant delivery market is projected to reach $32 billion by 2024 , growing at an annual rate of 5%. Create an order packing area.

Design 145

Design Delivery Food Order Online Ordering 145

Modern Restaurant Management

SEPTEMBER 14, 2021

Across the country, prices for food are reaching all-time highs as inflation picks up and COVID-19 restrictions loosen, driving more consumers to resume dining, shopping and traveling. Food costs have climbed 0.8 percent in July 2021, its largest monthly increase since February 1981, according to data from the U.S.

POS 179

POS Technology Food Food Supply 179

Modern Restaurant Management

FEBRUARY 3, 2021

“The prospects for fine dining and sit-down restaurants are going to remain strained for all of 2021,” said Doug Groves, founder at Program Insurance Group, in College Station, Tex. “States continue to extend the dates for the closure of indoor dining and expanding closures into outdoor dining as well.”

Insurance 209

Insurance 2021 Restaurant Law Fine Dining 209

ChowNow

APRIL 19, 2022

MANHATTAN, NY (March 7, 2022) — On an early spring night, guests filed in through the graffitied door of Indian restaurant GupShup and traveled upstairs past cascading pendant lights for ChowNow’s first-ever Family Meal. . Photographs: Paul Quitoriano.

Travel 78

Travel 2022 Reference Dine-in 78