Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. Economic Blips: The economy is somewhat cyclical.

Back of House 390

Back of House Food Supply Government Dine-in 390

7 Shifts

SEPTEMBER 10, 2021

We've all heard companies claiming to offer the best service, the most delicious food, or the highest quality products. What makes you different from your competition? Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. The term has somewhat murky origins but has always been tied to the restaurant, bar, and hospitality industry. The term 86 may be used in different positions throughout the restaurant.

Definition 360

Definition BOH FOH Front of House 360

Modern Restaurant Management

APRIL 8, 2024

And in talking about bringing stability into our food businesses, culture can be that secret ingredient that makes all the difference in attracting the right people, retaining good people, and creating a powerhouse team. However, for those of us in the produce and food industries, what are critical parts that make up a food culture?

Food 187

Food 2002 Food Safety Kitchen Safety 187

7 Shifts

AUGUST 18, 2021

You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. 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.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Modern Restaurant Management

OCTOBER 11, 2023

You wouldn’t be alone; well-known brands including Prezzo, Itsu and Côte Brasserie have all made the decision to go card-only for good as a means to reduce costs and speed up customer service. trillion by 2025. Around 950 million mobile users make online mobile payments , leading to the rise of pay-at-table technology.

Technology 203

Technology Mobile Ordering Consumer Goods 2025 203

Modern Restaurant Management

AUGUST 7, 2023

In the world of food service and hospitality, proper refrigeration is crucial for maintaining the quality and safety of perishable goods. From restaurants and grocery stores to hotels and hospitals, commercial refrigeration plays a vital role in preserving the freshness of food and beverages.

Kitchen Safety 167

Kitchen Safety Food Safety Inventory Small Business 167

Modern Restaurant Management

JUNE 16, 2022

Reports show that 81 percent of fine dining establishments, 78 percent of family restaurants, and 77 percent of fast-casual spots added curbside pickup, pivoting away from dine-in services after March 2020. On top of that, nearly half of all restaurants offered delivery services during the pandemic. Lessons Learned.

Online Ordering 188

Online Ordering Point of Sale Management Management 188

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. It is a choice that they make but they are no more important to the everyday operation of their piece of the universe than anyone else – they simply have different goals.

Healthcare 341

Healthcare Agriculture Café Pricing 341

7 Shifts

MAY 15, 2023

But yeah, I always thought I was going to open a restaurant that was aspiring to have Michelin stars, and obviously we view that entire system very differently now after the pandemic. When we won Best Restaurant in the World, I was in the hospital with a cardiac, a heart procedure at the age of 30. So it's a counter-service restaurant.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Culinary Cues

APRIL 6, 2020

Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people. It will undoubtedly be different, but it will return. This is a very important part of the restaurant business – hospitality. It’s the nature of the hospitality industry.

Travel 439

Travel Back of House Customer Service Small Business 439

7 Shifts

SEPTEMBER 21, 2023

As we enter year four post-pandemic, the top challenges in team management as reported by restaurant managers and operators are: Hiring Employee Retention Labor Costs When we look at just the full-service restaurants, hiring and retention are ranked at the top spot. But they also find that staff communication is among their top challenges.

2023 397

2023 Leadership Hiring Fast Casual 397

7 Shifts

NOVEMBER 29, 2022

If you walked down Valencia Street in San Francisco and polled ten restaurants on how they managed tips , there's a good chance they would each say something different. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. The Panelists.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Culinary Cues

JANUARY 11, 2022

Those who are successful in the restaurant business live and breathe service and hospitality. If you do not fit into this profile of natural hospitality, then this is absolutely the wrong business for you. Restaurants will be different moving forward, they must evolve. PLAN BETTER – TRAIN HARDER.

Customer Experience 367

Customer Experience Café Training Hospitality 367

Modern Restaurant Management

JUNE 2, 2020

The consistent execution of every safe service process and procedure will be imperative to survive and thrive in the years to come. The same goes for the standard of service. So, with so many restaurants offering great food and service, what was the differentiator? In a word- hospitality. Safety is Priority #1.

Training 218

Training Kitchen Safety Food Safety Website Management 218

Culinary Cues

SEPTEMBER 30, 2021

Many indicators point to Covid as a constantly mutating virus that comes back in a different form every year. Combine this with the cost of a culinary or hospitality education and the 30-year payback to become debt free and many young students are turning their backs on a restaurant career. [] LABOR WILL BE MUCH MORE EXPENSIVE.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Modern Restaurant Management

JANUARY 5, 2024

While commodity shortages, transportation logjams and other disruptions have eased, restaurants and other food service providers continue to apply lessons learned from recent periods of instability to make logistics and resupply processes more nimble and resilient. Improved financial efficiency ultimately strengthens market position.

Supplies 117

Supplies Cash Management Food Supply Transportation 117

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. How is it different from a virtual restaurant? Different types of ghost kitchens. How is it different from a virtual restaurant? Table of Contents.

Front of House 435

Front of House Food Truck Back of House Social Media 435

7 Shifts

APRIL 21, 2023

Maybe you realized hospitality is your passion. As he got older, he graduated to washing dishes and food preparation. But his father pushed him to get a college degree in case hospitality didn't work out. The owner had seen his resume at a different restaurant and called him up. Spoiler alert: it did).

Leadership 195

Leadership Training Front of House Customer Experience 195

Future Food

OCTOBER 19, 2023

Image credit Greenbank Services Club Food and beverage provides Clubs with substantial competitive advantages: Positive Business Case. Point of Difference. Hospitality and food & beverage service can be the differentiator that advances a good Club experience to an exceptional one.

Beverage 78

Beverage Operations Food Tourism 78

Modern Restaurant Management

APRIL 22, 2022

In the hospitality industry, QR codes are currently all the rage as they are practically e-commerce payments. Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. It will most likely take off in fast-food restaurants and drive-throughs.

Technology 197

Technology Mobile Ordering Customer Service Food Order 197

7 Shifts

NOVEMBER 12, 2020

Customer service training. Culture training Employee turnover costs the hospitality industry more than $5,800 per employee. Scheduling procedures Every restaurant has a different protocol for scheduling shifts, so don’t rush through this part of the onboarding process. Reviewing health and safety protocol.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

AUGUST 16, 2023

The food industry has been historically slow to integrate technology and digital solutions. Customers expect efficient and convenient payments, and restaurants must adapt to meet those demands Tap-to-pay, tableside QR codes, tablets — you name it — help the food service industry embrace flexible and intelligent payment systems.

Loyalty Program 167

Loyalty Program Mobile Ordering Dietary Restrictions Point of Sale 167

Modern Restaurant Management

MARCH 8, 2023

From the rise of Instagram food bloggers and selfie walls to paying outrageous prices for the #SaltBae experience , consumers are now expecting restaurants to deliver an experience beyond flavor. On the other hand, the spoils are evident: Customers will pay up to a 16 percent price premium if they know they’ll get excellent service.

Social Media 180

Social Media Customer Experience Website Management Customer Service 180

Modern Restaurant Management

SEPTEMBER 14, 2022

AI-based robots cook your food and deliver meals on time without missing a beat. For now, restaurants are using AI (Artificial Intelligence) and ML (Machine Learning) to streamline operations and improve customer service in a much less tech-savvy environment. To get a receipt for your order, reply with Hi. What are AI and ML?

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

Future Food

JUNE 27, 2023

Food and beverage choices are interconnected with mental and emotional well-being,’ according to the International Food Information Council’s 2023 Food and Health Survey, 74% of respondents stated that their stress levels, mental health and well-being is impacted by their food and beverage choices.

Hospitality 78

Hospitality Food Mobile Ordering Beverage 78

Future Food

APRIL 14, 2024

Frequently food and beverage departments/revenue centres have highly streamlined beverage procurement, underpinned by pour targets, contract pricing and bonus structures. Yet in a world where food frequently accounts for more than 50% of the F&B revenue contribution, food purchasing is frequently left to chance.

Food Supply 78

Food Supply Beverage Catering Pricing 78

Perfect Daily Grind

AUGUST 2, 2022

For some years now, high rates of staff turnover have been an issue in the hospitality sector, including coffee shops. For instance, according to research from management software platform Deputy , the UK hospitality industry alone has an employee turnover rate of 30% – double the national average. So why is this issue worsening?

Café 188

Café Hospitality Training Customer Service 188

Goliath Consulting

JANUARY 6, 2024

Giving Kitchen Providing emergency assistance to food service workers, the Giving Kitchen offers financial support and a referral program to connect them to social services. Their initiative is to give stability and resources to food and beverage workers. ” Another service they provide is the stability network.

Website Management 78

Website Management Customer Service Customer Experience Dine-in 78

Open for Business

MAY 4, 2023

Restaurant service is one of the most important factors in any hospitality experience. Excellent customer service can be the difference between success and closing your doors. “We Here’s why customer satisfaction is a must for increasing revenue, plus examples of how to fine-tune your restaurant’s hospitality.

Take-out 78

Take-out 2023 Customer Service Online Ordering 78

Modern Restaurant Management

NOVEMBER 15, 2023

households eating out or ordering food more frequently, according to a TransUnion report that details consumer attitudes and behaviors when engaging with QSRs. Again, differences appeared when segmented by households with and without children. Price was the top priority for all consumers, followed by menu and location.

Loyalty Program 110

Loyalty Program Mobile Ordering Website Management Online Ordering 110

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: Future Food. Source: Future Food. Source: www.food-management.com.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Modern Restaurant Management

JUNE 6, 2022

Most restaurants took advantage of al fresco dining or turned to alternative pick-up and delivery service methods to regenerate revenue. Experts advise hoteliers to become operators of ghost kitchens to provide a more relevant and branded room service offer to guests. This is especially true for the hotel bar.

Hotels 180

Hotels Customer Service Beverage Customer Experience 180

Modern Restaurant Management

SEPTEMBER 16, 2022

Well, if Father Flanagan worked in the hospitality industry today, he might be saying, “there’s no such thing as a bad server” (or bartender or busser, etc.). I agree with that statement, which raises the question: if there’s no such thing as a bad server, why is restaurant service so terrible?

Social Media 184

Social Media Training Take-out Hospitality 184

Modern Restaurant Management

JANUARY 8, 2024

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. Read the first part, here. For the second part, click here.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

JUNE 3, 2020

They give me masks and gloves, so I feel safe delivering food. Chowbus’ customer service agents answer the questions. Chowbus’ customer service agents answer the questions. In contrast, other apps only have AI customer service, so customers' complaints don't usually get solved on the spot. Stroger, Jr.

Delivery 165

Delivery Customer Service Healthcare Food Safety 165

Modern Restaurant Management

APRIL 29, 2020

Learn how one brand is doing what it can to fuel essential workers with fresh food during the COVID-19 outbreak. How did you get the idea to contribute your food to hospitals? I knew the hospitals and ICU were going to be flooded, and thought adding new food options would benefit their workers in this time of need.

Social Media 189

Social Media Front of House Fast Casual Back of House 189