Modern Restaurant Management

JULY 27, 2020

Other restaurants never completely closed but were met with the immense task of sharing new protocols and offerings at a sometimes seemingly dizzying rate, including offerings of curbside pickup, delivery options and revised hours of operation, as well as in implementing preemptive customer safety precautions. Sharing Recipes.

Innovation 229

Innovation Marketing Loyalty Program Social Media 229

Modern Restaurant Management

APRIL 15, 2021

However, there is hope that the sector’s recovery will continue to climb at a powerful rate, as more customers eat outside due to warmer weather and the vaccinated population grows. While an overall recovery is undoubtedly en route, its magnitude is expected to differ across states and regions. percent, 36.1

Tourism 199

Tourism Travel Dine-in Customer Service 199

Apicbase

MARCH 28, 2024

The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. A restaurant’s back of house includes any area of operations the customer doesn’t usually see. BOH terminology Kitchen terms Mise en place – this is a French term meaning ‘everything in its place’.

Back of House 52

Back of House FOH BOH Front of House 52

Culinary Cues

JANUARY 12, 2021

Stocks were made as they were intended, knife skills were to be exact, sauces were defined by their history, caramelization in cooking was paramount, the right pan for the right task, and mise en place ruled the day. I feel fortunate to have known Chef Learned and to call him a friend.

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

7 Shifts

NOVEMBER 12, 2020

Customer service training. Customize this overview to fit your restaurant’s onboarding timeline. Customer service training Customer service is the cornerstone of hospitality. Follow these guidelines to give your new team members thorough customer service training : Include your service standards in your manual.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

APRIL 4, 2020

Structure is important to a chef as it aligns with our obsession over mise en place (organization) and how it defines the operation of a successful kitchen. Is there value in breaking those routines? The answer lies in how we respond to involuntary change.

Leadership 355

Leadership Retail Training Take-out 355

Culinary Cues

AUGUST 24, 2020

It’s impossible to ignore the doom and gloom, the restaurant closures, the eroded sales figures, the dwindling pool of qualified workers, and the customers who are nervous as hell – yet look around you and try to find a restaurant that is ready for and excited about real change.

Point of Sale 252

Point of Sale Social Media Customer Service Reservations 252

Cheetah

JANUARY 20, 2022

Whatever washing, peeling and chopping is needed can be done efficiently en-masse, saving valuable billable hours. . Studies show that more options, even when it comes to food, makes customers less confident in their menu choices and reduces overall satisfaction. Efficient Inventory Management with Bite Size Menus.

Seasonal Menu 148

Seasonal Menu Food Supply Allergens Supplies 148

Next Restaurants

JULY 16, 2021

When luring in customers with the aroma of cooking food is not an option, the next best thing is to tempt them with photos. Instagram is a great way to capture a whole new market, with millions of potential customers at your fingertips. . Take photos of your mise en place (without revealing too much!),

Food 167

Food Social Media White Paper Sourcing 167

Culinary Cues

FEBRUARY 25, 2021

Co-workers, employees, and even customers will forgive your mistakes if you admit them and then work like hell to make sure the same mistakes are not made in the future. In fact, many people believe that the best overall decisions come from lessons learned from failure. You screwed up – so what!

2021 396

2021 Point of Sale Reference Take-out 396

EATER

OCTOBER 15, 2021

This isn’t what we meant when we said workers shouldn’t experience customer abuse Despite fully automated luxury communism sounding pretty sweet, Western workers have mostly felt haunted the specter of our jobs being taken by robots. said customers have become more demanding in the past year.

Customer Experience 83

Customer Experience Hospitality Technology 2021 83

MBB Hospitality

JANUARY 30, 2024

These deals play a pivotal role in drawing new customers and securing the loyalty of regulars. When restaurants deploy discounts, they strategically ignite interest among a broader demographic, extending their reach and fostering customer loyalty. Innovative promotions not only delight customers but also drive business growth.

Loyalty Program 52

Loyalty Program Social Media Customer Experience Events 52

EATER

SEPTEMBER 22, 2022

But since the COVID-19 pandemic began, Starbucks workers started fighting back against working conditions and stagnant wages by organizing unions en masse. For a time, Starbucks customers could feel assured that they were patronizing a good business, one that called its employees “partners” in a nod to the spirit of community. “We

Employee Relations 100

Employee Relations Healthcare Consumer Goods Insurance 100

Restaurant Clicks

JULY 9, 2021

Book your private dining space at one of these incredible locations where you can customize things to your exact specifications to make your special day or night 100% perfect. . Mis en Place Restaurant. View this post on Instagram A post shared by Mise en Place (@mise_en_place_tampa). Best Private Dining in Tampa Bay.

Dine-in 78

Dine-in Reservations Seating Front of House 78

Cheetah

MAY 1, 2020

Before the COVID-19 pandemic, restaurants that could afford it enjoyed the additional marketing and new customers outreach service these apps provided. Encourage Customers to Order Food Directly from Your Restaurant Customers are eager to support their favorite mom-and-pop restaurant by ordering takeout food.

Delivery 109

Delivery Food Mobile Ordering Insurance 109

Foodable

SEPTEMBER 2, 2020

It can really offer value to workers who, en masse, are usually part-time, and give them the flexibility that a traditional scheduled job does not have. Workers can unearth opportunities and build their career, while companies can optimize interactions, convert human capital , and simplify operations. “We

Hospitality 86

Hospitality Food Safety Customer Service Customer Experience 86

Culinary Cues

OCTOBER 16, 2019

DO IT RIGHT THE FIRST TIME: Mistakes are a way of life, but we all know that those mistakes can NEVER wind up on a plate en route to a guest. When we rush and cut corners because we are busy – we violate the trust that customers invest in and relinquish our pride at the same time.

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

Culinary Cues

JULY 12, 2020

Yep, the kitchen lights are on, and the exhaust fan is whirling, a few other cooks are engaged in prep at their station, but the place is just lacking the charge of electricity that would always greet everyone who walked in with knife kit in hand.

Front of House 403

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

Culinary Cues

DECEMBER 4, 2020

The chef knows that Joe will always be ready with his mise en place at service, always be focused on excellence in cooking, he will look the part of a professional and whenever the chef is short an employee he knows that Joe will respond to the emergency and double time it in on his day off.

Customer Service 435

Customer Service Café Take-out Education 435

Culinary Cues

OCTOBER 2, 2019

It is the chef, after all, who makes the newspapers and magazines, receives the applause from happy customers in the dining room, is respected and feared by all who knock on the kitchen door to make a sale, and is given credit for the restaurants success by managers and owners.

Point of Sale 252

Point of Sale Fine Dining Influencer Seasonal Menu 252

Hot Schedules

JANUARY 27, 2020

HotSchedules Co-Founder and Chief Customer Officer David Cantu recently joined Fred LeFranc, CEO of Results Thru Strategy, on a webinar to discuss the big trends that operators need to be aware of going into the new year. “If These customers are more conscious of what they’re putting in their bodies,” Cantu said.

2020 117

2020 Webinar Employee Relations Allergens 117

EATER

OCTOBER 11, 2023

Lille Allen/Eater A former fine dining server dishes on how the flambé, a dying convention of French haute cuisine, became the ultimate tableside flex I can feel sweat soaking through the armpits of my $5,000 Tom Ford suit and a nagging itch along the starched collar of my custom-fitted tuxedo shirt. But she isn’t listening.

Fine Dining 133

Fine Dining Mobile Ordering Dine-in Definition 133

Perfect Daily Grind

APRIL 3, 2022

Not only do they help ensure quality, but we don’t [have to] worry about them bursting en-route to destination – the bags are robust. “We Karishma explains that Ecotact has sought to improve turnaround times and customer service by launching a new ecommerce platform. What does “old” green coffee taste like?

Online Ordering 199

Online Ordering Article Recycling Food Safety 199

T-Ching

OCTOBER 15, 2020

Finalists: – “Sherpa Chai Story” by Pemba Sherpa – “Matcha Art” by ITO EN (Winner) – See it here – “The Untold Story of Tea” by Rui Liu, Grass People Tree (Videographer: Adrian Esterhuizen, Grain Films and Stills). Finalists: – ITO EN – Elephant Origins (Winner) – Jeni Dodd, Jeni Dodd Tea (for awareness of tea growers in Nepal).

Social Media 92

Social Media Innovation Café Events 92

Apicbase

MARCH 28, 2024

Production planning – generate detailed mise-en-place lists automatically by simply entering the number of portions needed. Generate a production overview with a mise en place and individual tasks. In addition, they automate back-of-house operations so your kitchen can focus on creating epic food and customer experiences.

Management 52

Management Management Point of Sale Kitchen Safety 52

360Training

JULY 11, 2018

Today’s customers expect the best experience from their favorite restaurants and if they don’t get it, they are quick to turn to others. With the right solutions, you can actually make your workers ambassadors for your establishment and give your customers control over their own experiences. You just have to work smarter.

Technology 60

Technology Food Food Safety Food Truck 60

EATER

JUNE 10, 2022

People discover they can’t eat all of the bananas they’ve hoarded, begin making banana bread en masse. Grocery store and Instacart workers speak out against workplace abuse and rage-inducing customer behavior. Supply chain woes force the realization for most Americans that there is a supply chain. February 2021.

Food Supply 91

Food Supply 2022 Supplies 2021 91

Perfect Daily Grind

AUGUST 18, 2019

Lee este artículo en español Cómo Crear Una Cultura de Trabajo Positiva en tu Tienda de Café. A stable workforce also fosters meaningful relationships between your staff and your customers – and keeps the latter coming back for more. Or how about if a customer was aggressive to a barista? The bar of a coffee shop.

Café 104

Café Seminar Employee Relations Communication 104

Xtra Chef

APRIL 15, 2020

The COVID-19 pandemic has forced folks to stay home en masse, which, in turn, has forced the restaurant industry to make some difficult choices. Below, we offer a roundup of ten creative ways restaurateurs have been chosen to stay connected with their customers and adapt during quarantine. The Philanthropy Flip. Homemade Bar Kits.

Fine Dining 85

Fine Dining Tip Distribution Seasonal Menu Fast Casual 85

Ken Burgin

OCTOBER 13, 2020

Insufficient mise-en-place means delays for chefs. Intentional over-processing might be a barman creating a complex cocktail, with far more garnish than the customer wants. Insufficient glassware means drinks can’t be served while glasses are being washed. Transportation Waste – unnecessary movement of products and equipment.

Waste 68

Waste Equipment Transportation Customer Service 68

LevelUp

OCTOBER 14, 2019

In its early years, digital ordering provided an opportunity to access tech-savvy customers and boost sales. As takeout sales outpace dine-in sales, many restaurant brands are innovating to accommodate off-premise customers — or even prioritize them. In some of their busiest NYC locations, there are as many as four kitchen lines.

Seating 66

Seating Ordering Mobile Ordering Loyalty Program 66

Perfect Daily Grind

SEPTEMBER 13, 2019

Specialty coffee may be at the heart of your café, but a good coffee shop also has a food menu that encourages customers to stay longer and spend more. Lee este artículo en español Minimiza Desperdicios en tu Café: Cómo Crear un Menú de Comidas. A well-designed menu can help build your reputation and boost your bottom line.

Waste 97

Waste Menu Café Food 97

Perfect Daily Grind

APRIL 25, 2022

To comply with the European EN 13432 industrial composting standards , coffee capsules must break down within a maximum of six months. Meanwhile, Jean-Michel says around 130,000 customers have purchased reusable capsules from Evergreen over the past three years. They account for about 60% of our sales.”.

Compost 130

Compost Sustainability Waste Consumer Goods 130

Perfect Daily Grind

JULY 11, 2019

You have good coffee and a growing customer base that keeps coming back for more. But are you taking advantage of every opportunity to increase your sales and customer loyalty? . Lee este artículo en español Ventas al Menudeo: ¿Aumentan Las Ganancias de tu Tienda de Café? Your shop’s been humming along smoothly for a while now.

Retail 98

Retail Point of Sale Café Equipment 98

EATER

MARCH 19, 2021

They’ve largely been left on their own to weigh staff and customer safety against the need to stay in business. With customers forced to open up to new dining experiences, business owners are finding more leeway to innovate further. This constant need to adapt has produced a new dining culture. Restaurant pivots.

Kitchen Safety 113

Kitchen Safety Outdoor Food Safety Small Business 113

Perfect Daily Grind

MARCH 3, 2023

All of the drive-thru chain’s 700 locations donated US $1 from every drink sold on 17 February, as well as receiving donations from customers. Roaster manufacturer IMF achieves UNI EN ISO 9001:2015 certification. Dutch Bros raises more than US $900,000 through annual fundraiser.

2023 126

2023 Certification 2022 Events 126

Future Food

AUGUST 11, 2020

New Zealand’s post-pandemic immediate return to eating out and drinking in bars re-confirms customers still demand a unique physical restaurant or bar especially at malls that show intrinsic value as beautiful and hygienic socialising places. Experiences of eating out at Rudimentary, Footscray, Melbourne. www.jll.com.au/en/trends-and-insights/workplace/workplace-canteens-take-a-leaf-from-healthy-food-outlets

Beverage 78

Beverage Food Hospitality Point of Sale 78