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. then it’s time to retire. [] SUPPLY CHAIN NEGOTIATOR. If this is your M.O.

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2021 Social Media Kitchen Safety Restaurant Law 462

The Restaurant Times

NOVEMBER 16, 2021

The pandemic has presented new challenges before the restaurant industry. From procuring raw materials to delivering food to customers, every little aspect of restaurant operations has taken a hit. Disrupted supply chains made the procurement of raw materials more expensive, increasing the food costs of the restaurants.

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Presentation Operations Front of House Fast Casual 52

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?

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Food 2002 Food Safety Kitchen Safety 182

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. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

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Front of House Food Truck Back of House Social Media 436

Modern Restaurant Management

MARCH 15, 2022

Cryptocurrency presents a chance to break the traditional rules around loyalty platforms. Supply Chain Benefits. Visibility in all aspects of the supply chain is important for restaurants, especially since food is a sensitive product to handle. Loyalty Benefits. Well, what does this have to do with cryptocurrency?

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Food Supply Point of Sale Supplies Food Safety 236

Modern Restaurant Management

MAY 10, 2022

Here are three ways you can reduce your restaurant supply and labor costs: Use Technology to Streamline Operations. Whether you’re taking inventory, ordering supplies, or managing the supply chain – it all costs time and labor. Take food cost management for instance. Take food cost management for instance.

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Supplies Food Supply Audits Inventory 193

Culinary Cues

JULY 31, 2022

We can’t find any employees, people don’t want to work anymore, restaurants treat employees like crap, the pay sucks and the benefits don’t exist, prices are too high, supplies are impossible to find, and profit is so small that it isn’t worth the sweat and tears. Yet, all we hear is negativity.

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Culinary Cues

JULY 14, 2023

That weekly performance report that you submit to the owner – make sure it is spelled correctly, points well made, numbers accurate, and presented as if it were a thesis for a graduate degree. People will notice and great opportunities will come your way if you always strive for greatness.

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Cash Management Uniforms Food Supply Café 299

Modern Restaurant Management

AUGUST 20, 2021

While the restaurant sector shut down during the pandemic, food supply chain technologists were working hard to open new avenues to improve automated processes for restaurants. percent accuracy, saving labor, reducing waste, and making food safer across the enterprise. Online tools exist to help operators on their journey.

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Supplies Food Supply Online Ordering Inventory 204

7 Shifts

MAY 23, 2024

By analyzing the profitability and popularity of your menu items in depth, you can pinpoint exactly which food and beverages contribute to your restaurant's success and which ones you can eliminate. Customers spend an average of 109 seconds reading a menu, meaning you have less than 2 minutes to showcase your food and beverage offerings.

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Social Media Loyalty Program SEO Email Marketing 195

Modern Restaurant Management

FEBRUARY 23, 2022

The Food Safety Modernization Act (FSMA) was signed into law in January of 2011 and expanded the Food and Drug Administration (FDA)’s authority to regulate the way foods are grown, harvested and processed. This last initiative is perhaps the most urgent for food businesses and requires immediate attention.

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Food Safety Food Supply Supplies Restaurant Law 186

Modern Restaurant Management

APRIL 11, 2024

The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. The key lesson both establishments teach?

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2024 Customer Experience Compost Loyalty Program 185

Modern Restaurant Management

MARCH 11, 2022

In particular, supply chain disruptions and staffing shortages – whether due to resignations or illness – are forcing quick service and fast casual restaurants to adapt quickly to changing conditions. Increased Emphasis on Online Ordering. Appeal to Mobile Gamers.

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2022 Marketing Fast Casual Mobile Ordering 204

Culinary Cues

MARCH 15, 2021

Everything will change for the better if we (the food industry and the culinary schools that provide the talent) change as a collective group. When enrollment declines then colleges must make decisions to trim services, increase class sizes, eliminate content, reduce investment in supplies, or shut their doors.

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Education Food Supply Training Communication 539

Modern Restaurant Management

DECEMBER 28, 2021

From full service to fast-casual to legacy fast-food brands, the one constant was disruption. Just as one issue seemed fixed, another presents itself. The five major concepts have been the focus of diversification for years, if not decades: burgers, pizza, Mexican-food concepts, sandwiches, and most recently, chicken.

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Culinary Cues

JANUARY 28, 2023

It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays. The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences.

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Food Supply Dine-in Uniforms Presentation 362

The Restaurant Group

APRIL 21, 2024

Launching a business in a highly competitive industry like food and beverage (F&B) requires a deep and extensive understanding of the factors that fuel success. You may have an excellent menu or location but if your supply chain or marketing is half-baked, it could jeopardize your operations and earning potential.

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Food Supply Fine Dining Seasonal Menu Equipment 78

Culinary Cues

AUGUST 24, 2023

Chefs know that chaos is right around the corner so “If I can just keep everyone’s mise in order then we might just make it through another service”, is a mantra that is ever-present in their head. If only the back up supplies had been labeled properly. If only those side towels had been folded properly.

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Back of House Front of House Food Order Uniforms 407

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. 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. Plain and simple. Find out everything you can about your guests and potential guests.

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Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. And you'll have a better handle on food disappearing due to employee theft, which happens a lot more than you may think. One method is par inventory, in which you set a minimum supply required in-store after each food inventory delivery.

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Inventory Management Management Point of Sale 370

Culinary Cues

NOVEMBER 20, 2023

Holiday decorations were already on full display, a touch of snow was on the ground and Christmas Carols were drifting through the air, but shoppers and diners were in very short supply. The community needs to create multiple reasons to be present. Any man’s death diminishes me because I am involved in mankind.”

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Customer Experience Customer Service Food Safety Retail 362

Modern Restaurant Management

FEBRUARY 15, 2024

To uphold food safety mandates and warrant uninterrupted service, consider the following: Optimize Refrigeration Systems Ascertain that your cooling units are prepared to function under increased duress. The harmony between these two will dictate your kitchen's efficiency.

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Kitchen Safety Equipment Fine Dining Food Safety 114

Modern Restaurant Management

FEBRUARY 22, 2024

” As part of the campaign launch, the JBF and the Global Food Institute at the George Washington University are releasing a new in-depth report that illustrates the impact climate change is having on independent restaurants and the farmers who supply them.

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Food Supply Leadership Social Media Education 106

Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Tracking food prices and historical spending patterns gives restaurants the agility to navigate today’s inflation- and shortage-ridden supplier marketplace.

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Front of House Back of House Food Supply Supplies 204

The Rail

MAY 9, 2024

Minimizing Disruptions Through Preparation Restaurant owners have historically faced a variety of challenges in relation to the supply chain , with bottlenecks presenting an array of difficulties when it comes to efficient and productive operations.

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Supplies Food Supply Food Truck Technology 52

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.

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Food Supply Presentation Inventory Seasonal Menu 191

Modern Restaurant Management

NOVEMBER 15, 2021

Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Optimize Food Safety Protocols.

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Training Front of House Food Safety Back of House 190

Modern Restaurant Management

AUGUST 15, 2023

In rural Wisconsin, putting a plate of food on the table can begin with putting a roof over someone’s head. Nyle Deane Fortunately for Wisconsin diners, Deane’s innovative food is. Similarly generous, Deane’s parents provide care for local children in need through state foster programs.

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Food Supply Recruiting Education Influencer 167

Modern Restaurant Management

MAY 3, 2023

Modernized Comfort Food, Low Waste Menus, and Mindful Proteins are among the trends identified inUnilever Food Solutions’ first-ever global foodservice trends report. What are differences between modernized comfort food and feel good food? Where as Feel Good Food is the food that makes your body feel good.

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Menu Seasonal Menu 2023 Food Supply 88

Modern Restaurant Management

SEPTEMBER 7, 2021

Emergency preparedness supplies are a good idea to have on hand at all times. Hurricanes may necessitate further emergency supplies. First aid supplies. Non-perishable packaged or canned food. Bottled water supplies. One of the biggest dangers in a hurricane is the loss of power and how it affects food storage.

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Food Supply Food Safety Kitchen Safety Food Truck 187

Culinary Cues

APRIL 8, 2020

First – we (all of us who have made the restaurant business our life calling) hope that you will bring your skills, passion, and commitment back to the food business and will work diligently to help make us better. As a professional cook you have learned how important your role is in the process of preparing and presenting food.

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Communication Food Supply Customer Service Small Business 468

SpotOn

MAY 3, 2024

If you work in the food service industry, the National Restaurant Association Show is the place to be. According to the NRA, there will be over 35,000 decision-makers from all parts of the food service industry. Gordon Food Service, Katom Restaurant Supply Inc., Gordon Food Service, Katom Restaurant Supply Inc.,

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2024 2023 Food Supply Hotels 98

Modern Restaurant Management

DECEMBER 7, 2021

However, the uncertainty and desperate regulatory environments at the state and national level present seemingly relentless headwinds. From a safety and food hygiene perspective, the restaurant industry will be held to a much higher standard moving forward.

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Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size. At some point it will all fall apart.

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Front of House Coaching Uniforms Back of House 328

Modern Restaurant Management

FEBRUARY 2, 2023

A fun social environment boosts food and drink sales due to customers staying longer, all while creating positive memories associated with an establishment. Present Quarterly Tasting Nights A tasting menu offers an exclusive and exciting experience for all guests. Invest in Games Board games are no longer just for the kids table.

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Fine Dining Events Customer Experience Seasonal Menu 186

Perfect Daily Grind

MAY 28, 2023

During this period, we have seen the uptake of automated systems and technologies grow across every level of the coffee supply chain – from production to roasting to brewing. Of all the actors across the supply chain, roasters and coffee shops tend to use automation and technology the most. Read on to find out what they had to say.

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Food Supply Supplies Technology Article 173

Modern Restaurant Management

FEBRUARY 21, 2022

Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints. High cost of organic produce and supply chain problems.

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Fine Dining Fast Casual Food Supply 2022 217