Culinary Cues

SEPTEMBER 1, 2023

So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important. So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important.

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Fine Dining Dine-in Front of House Design 315

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. Maybe it’s me but I have seen a growing number of restaurants (certainly not the majority at this point) who are simply not trying that hard anymore.

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Front of House Coaching Uniforms Back of House 328

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right?

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

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. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. I wonder why this is the case.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

EATER

NOVEMBER 30, 2023

Lille Allen/Eater In her 1974 cookbook, Jane Grigson crusaded on behalf of the ingredients and traditions of the British Isles The story of English food in the 20th century goes something like this: Once upon a time, all the food in England was terrible, except in children’s books. Or at least the expectation that food should be bad.)

Food 105

Food Book Front of House Food Order 105

Next Restaurants

OCTOBER 4, 2022

While everything from the colors you use to the food you serve is essential for brand establishment, don’t ignore the importance of your restaurant’s dress code. If you’d rather go for uniforms or a specific dress code, it doesn’t mean you can’t let your employees express themselves in small ways.

Uniforms 180

Uniforms Front of House Customer Service Design 180

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. Kitchen items should be counted separately from the front-of-house and bar inventory. Table of Contents.

Inventory 370

Inventory Management Management Point of Sale 370

Culinary Cues

MAY 26, 2020

OK – so that doesn’t help much unless we have a plan, a plan that everyone buys into, and a plan that shows hope on both fronts. So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside?

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

360Training

DECEMBER 23, 2019

The hazards that cause foodborne illnesses and food poisoning lurk around every corner. The best way to prevent them from affecting your customers is to ensure that anyone who cooks, touches, or serves food maintains high-levels of personal hygiene. Hand washing is essential for serving contaminant-free food. Handling raw food.

Food 68

Food Uniforms Transportation Front of House 68

7 Shifts

NOVEMBER 12, 2020

Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding?

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FOH BOH Food Safety Customer Service 307

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. What Back-of-House Processes Can Restaurants Automate? What Back-of-House Processes Can Restaurants Automate?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Ken Burgin

MARCH 1, 2020

Front of House: Have hand sanitiser available for customers at the entrance. Spotlessly clean uniforms – how are those aprons and chef jackets looking? Double-down on glove use, and avoid staff touching food with bare hands where customers can see it. Here are some quick ways to make this obvious to customers.

Front of House 155

Front of House Back of House Uniforms Customer Service 155

Modern Restaurant Management

MAY 8, 2020

Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges. Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges.

Marketing 149

Marketing Franchise Franchising Social Media 149

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 159

Food Tip Distribution Guest Recovery Food Safety 159

7 Shifts

SEPTEMBER 9, 2019

As of this post’s publication (September 2019), the non-fast food restaurant hourly minimum wage is as follows : $15 for New York City restaurants employing 11 of more workers. By the end of 2019, the following hourly minimum wages will be in place for non-fast food restaurants: $15 for restaurants employing 10 or fewer workers. $13

Restaurant Law 283

Restaurant Law Cash Management Article Uniforms 283

The Restaurant Times

FEBRUARY 25, 2023

Long shifts can be painful for your feet, whether you’re running back to and from the tables to your restaurant POS system or spending the entire day standing in the back of the house. Additionally, they are simple to clean due to their uniform, sleek shape, which is always advantageous when working in a restaurant.

Uniforms 52

Uniforms Back of House Front of House Restaurant Law 52

Mad Mobile

FEBRUARY 5, 2024

The uniforms. Facilitate easy payments: Servers and front staff can securely accept credit cards right at the table without the hassle of traditional terminals or clunky mobile units. Transitioning to a new system is never easy, but with tablets designed with the needs restaurant users front-and-center, training is a breeze.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

EATER

FEBRUARY 22, 2023

Pablo Espinosa Gutiérrez Before there was Flamin’ Hot everything, there was the chuchería, or candy stand, the champion of every Mexican mall I was at a market in the Mexican city of Toluca when I saw it — a gleaming pyramid of dark green, meaty calabaza en tacha (candied pumpkin) dripping with syrup. Here in the U.S.,

Front of House 98

Front of House Food Truck Consumer Goods 2002 98

Goliath Consulting

FEBRUARY 9, 2020

Food delivery is projected to grow 12% per year over the next 3 years 1. Aside from the sales opportunity, there are other clear benefits to incorporating food delivery at your restaurant, such as giving the restaurant increased visibility, exposure to new customers and gaining of valuable insights on purchasing trends 2,3. Technology.

Front of House 74

Front of House Online Ordering Delivery POS 74

Cheetah

JUNE 14, 2021

Those who can afford it are offering one-time incentives like signing and retention bonuses , while others are trying to lure workers in with free food. Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery. Table of Contents.

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BOH Back of House Front of House Restaurant Law 148

Apicbase

NOVEMBER 16, 2023

At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Founded in Derby, England, in 2008, this restaurant franchise skilfully navigates the challenge of blending traditional hospitality with a cutting-edge digital strategy. The icing on the cake was Deliveroo’s Best Dessert Restaurant Award.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Founded in Derby, England, in 2008, this restaurant franchise skilfully navigates the challenge of blending traditional hospitality with a cutting-edge digital strategy. The icing on the cake was Deliveroo’s Best Dessert Restaurant Award.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Modern Restaurant Management

APRIL 20, 2020

Can dishwashers run food? Staffing has always been a top-of-mind issue for the restaurant industry. but the COVID-19 outbreak has been a total game changer when it comes to employment. How can restaurants weather these complexities? As restaurants pivot from the effects of COVID-19, how can they best manage with decreased staff? Mark Heymann.

Customer Service 153

Customer Service Training Front of House Dine-in 153

Modern Restaurant Management

APRIL 20, 2020

Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. To support restaurants, ezCater has waived commissions on all Feed the Front Line meals. This edition of MRM News Bites features ezCater, S?mrus, ” Small Brand, Big Heart.

Healthcare 161

Healthcare Kitchen Safety Loyalty Program Small Business 161

The Restaurant Times

APRIL 13, 2022

Many restaurants shut down every year primarily due to floppy management and lack of standardized processes. A well-drafted restaurant operations manual may come in handy in such situations. It can help you establish a more systematic approach to the activities carried out in your restaurant daily. What is a Restaurant Operations Manual?

Operations 52

Operations Front of House Reference Customer Service 52

Apicbase

MAY 12, 2023

There are so many moving parts that working in chaos is the default work setting for many food service companies. There are so many moving parts that working in chaos is the default work setting for many food service companies. As CEO of Apicbase, and host of The Food Service Growth Show, I talk with restaurant leaders daily.

Operations 52

Operations Back of House Sustainability Front of House 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Controlling the pour at the front of the house is one of the greatest pitfalls of bars. You will need a brand name, tagline and a clear message.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Controlling the pour at the front of the house is one of the greatest pitfalls of bars. You will need a brand name, tagline and a clear message.

Bar 60

Bar Management Management Front of House 60

Apicbase

JULY 1, 2022

It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. With these expansions, the importance of the back-of-house is growing exponentially. This blogpost covers: What is a central kitchen? It also concentrates our labour.

Operations 52

Operations Back of House Front of House Food Supply 52

EATER

MAY 20, 2020

When the Center eventually released a guide, quietly posting it online without a formal announcement, the document devoted just four pages to food service, placing details in an appendix among other industries. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

Kitchen Safety 101

Kitchen Safety Food Safety Food Supply Healthcare 101

EATER

MAY 14, 2020

The most comprehensive guide yet comes from the James Beard Foundation and the Food and Society Program at the Aspen Institute, a response to the persistent desire for a single, streamlined playbook. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

EATER

DECEMBER 7, 2023

Aunties would unveil a tray of gulab jamun and start to circulate the house, or the servers at whatever restaurant was hosting would plop a bowl on the table in front of us. Food remains at the center of the ongoing search for identity, belonging, and community within the Asian diasporas. But is that maxim really true?

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Influencer Front of House Consumer Goods 2020 144

EATER

OCTOBER 21, 2021

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited. I spent the night seated at a table in the lounge car waiting for 6:30 a.m.

2005 121

2005 Back of House Training Dine-in 121

Modern Restaurant Management

FEBRUARY 4, 2020

This edition of MRM News Bites features Boston Market, Danu Partners, P.F. Chang’s, Wing Squad, Yumpingo, Restaurant Revolution Technologies, Waitbusters, Dairy Queen, Fish City Grill, The National Restaurant Association and the National Restaurant Association Educational Foundation and Keilhauer. New CEO at Boston Market. The plan is here.

Online Ordering 109

Online Ordering Hospitality Leadership Design 109

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. Takeout For Good.

Food Safety 154

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 154

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 121

Food Truck Customer Service Customer Experience Front of House 121

Modern Restaurant Management

OCTOBER 23, 2019

Dirty Fingers – transforming the fast food game with elevated burgers, hot dogs, wings, fries and more. Consumers clearly want the comfort and convenience of dining at home, on-demand and with rising food, labor and real estate costs, going virtual makes so much sense. Local Culinary Expanding.

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Point of Sale Customer Experience Customer Service Front of House 70