Restaurant365

JUNE 2, 2021

The post Guest Blog: Fixed Asset Accounting: Say Goodbye to Inaccurate Balance Sheets appeared first on Restaurant365. Ecotrak is the leading computerized maintenance management system (CMMS). Businesses of every size — from franchises to public companies — use Ecotrak software to track assets and manage their facilities online.

Blog 78

Blog Audits Cash Management Equipment 78

Restaurant365

JUNE 2, 2021

The post Guest Blog: Fixed Asset Accounting: Say Goodbye to Inaccurate Balance Sheets appeared first on Restaurant365. Ecotrak is the leading computerized maintenance management system (CMMS). Businesses of every size — from franchises to public companies — use Ecotrak software to track assets and manage their facilities online.

Blog 78

Blog Audits Cash Management Equipment 78

Culinary Cues

JANUARY 20, 2024

Raising prices is inevitable when the supply chain keeps beating restaurants over the head, in some cases simply because they can, but the answer is not as simple as: “pass it on to the guest”. If it becomes more and more difficult for guests to find VALUE, then eventually they will seek better ways to spend their hard-earned cash.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

APRIL 1, 2024

Past maintenance and the boiler room of massive furnaces providing heat and hot water for twenty some odd floors of guest rooms and eighteen banquet rooms ranging in size from twenty seat board rooms to two-thousand seat ballrooms, and the three restaurants that grace the main lobby. As the day progressed, everything came together.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

OCTOBER 27, 2023

In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit. Will guests find concern in the departure of the chef whom they admire?

Hiring 392

Hiring Training Pricing Leadership 392

Culinary Cues

FEBRUARY 2, 2024

We see and feel the results in restaurant closures, limited hours due to a lack of staff, streamlined menus and an increase in the amount of convenience items used, customer complaints on social media, and depressing retention rates of both employees and guests. A lack of respect is a problem.

Training 351

Training Uniforms Leadership Customer Service 351

Culinary Cues

FEBRUARY 10, 2024

After time, there are several similar “minor” issues that begin to add up: bathrooms that are not pristine, water spots on glasses, tables not level, and chipped dinner plates making it out to the guest. Walk through the restaurant as if you were a first-time guest, or better yet – the evaluator for Michelin or AAA.

Uniforms 360

Uniforms Small Business Dine-in Training 360

Wasserstrom

APRIL 25, 2024

To get you started, we cover the essentials of hosting successful tasting events, equipping you with the knowledge to cultivate an experience for your guests and boost your […] The post How to Host a Restaurant Tasting Event appeared first on The Official Wasserstrom Blog.

Events 118

Events Equipment Blog Management 118

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. This misconception about restaurants and profit reaches beyond the guest, the media, and town or city leadership. We would love that.

Seasonal Menu 447

Seasonal Menu Café Point of Sale Social Media 447

Culinary Cues

JULY 23, 2023

When the menu is not their own then they are left with all the responsibility for the guest and employee experience and very little authority to set the stage for success. It is a juxtaposition that is nearly impossible to manage. To the owner/operator there are two things that define success: customer satisfaction and profit.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

JANUARY 3, 2023

She used this secret ingredient as she greeted guests, checked on their experiences during the meal, worked hard to make sure that their meal was excellent, and sincerely thanked them for coming. In fact, when done from the heart – hospitality is your greatest advertising tool because your happy guests will pass along the word.

Hospitality 375

Hospitality Customer Experience Customer Service Small Business 375

Culinary Cues

NOVEMBER 25, 2023

Some may feel this is altruistic and maybe not realistic, but I hope you find a way to protect our profession, service those who supply kitchens with fabulous ingredients, honor those young cooks who want to learn, and respect guests who trust your integrity. Do it right! In this case, the recipe remains an important guide.

Seasonal Menu 353

Seasonal Menu Food Supply Training Presentation 353

Culinary Cues

FEBRUARY 20, 2024

Keeping your feet firmly planted in those fundamentals allows for the disciple to shake things up and do things that bring people to their feet, create a buzz, and pull in guests who wonder “what’s next?” Are guests pausing their conversation to look at the plate of food in front of them and say, WOW?

Coaching 350

Coaching Small Business Café Entertainment 350

Culinary Cues

MAY 3, 2023

Restaurateurs hoping to hit the mark and win the battle for loads of return guests MUST invest the same amount of time on quality bread as they do the center of the plate. Remember the importance of VALUE to your guests. This is exactly what your guest wants to do as well. Well, you guessed right – THE QUALITY OF THE CRUST!

Food Truck 467

Food Truck Customer Experience Food Supply Take-out 467

Culinary Cues

APRIL 30, 2023

When you push those expensive ingredients to the eventual plate what is most important is guest reaction: “Is it worth the price”. Did those high-priced ingredients build on the perceived value of the restaurant in the eyes of the guest? Guests want the WOW FACTOR when it comes to stimulation of the senses.

Employee Relations 403

Employee Relations Sports Pricing Hiring 403

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

MAY 12, 2022

At what point do you think a guest will ask: “Is this meal really worth $100? How often are guests seen leaving the restaurant gripping their wallets and shaking their heads? The whole premise of a successful restaurant is making guests feel comfortable, welcome, and fulfilled. So – what is the answer?

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

Culinary Cues

OCTOBER 19, 2023

I might go even further and state that a restaurant committed to teaching and training would be able to provide the best quality, consistent product and most impressive service thus attracting guests who seek excellence. This need not be limited to in-house chefs and managers – it might include guest chefs, vendors, wine makers, farmers, etc.

Training 367

Training Seasonal Menu Back of House Leadership 367

Culinary Cues

APRIL 16, 2022

Just as these two factors inspired you to become a chef, so too are they what inspire your guests to return time and again – driving that potential for profit and helping you to attract the very best cooks. The most important word ever uttered by a guest and ever embraced by a peer cook or chef is WOW!

Hotels 370

Hotels Presentation Reservations Social Media 370

Culinary Cues

NOVEMBER 11, 2022

Take a moment to assess, to line up the results of your work with your vision of the plate, the guest experience, and the brand that you are trying to build. Until then, make it very clear that you expect the best from them and will not tolerate a “good enough” approach. [] LET YOUR COOKS BECOME GUESTS. www.harvestamericacues.com BLOG.

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

DECEMBER 11, 2023

She still worked every day in the restaurant and aside from her duties in the kitchen, managed to visit nearly every guest table throughout service. When I was first introduced to Meta, I was barely 20 years old, and she must have been in her late 70’s.

White Paper 319

White Paper Hospitality Fine Dining Reference 319

Culinary Cues

FEBRUARY 26, 2024

There was an initial moment, maybe as a young guest in a restaurant, or possibly as a “first job” dishwasher, when the light bulb switched from off to on. The steak was returned (under-cooked and not the medium rare the guest had ordered). There was a time, maybe not too long ago, when you knew very little about food and cooking.

Food Order 342

Food Order Presentation Café Waste 342

Culinary Cues

JULY 4, 2021

So weekly menus and appropriate changes to pricing will need to tie in with solid menu planning and purchasing that allows a pricing structure to stay within a range that your guests are accustomed to. Make sure that everything is focused on hitting your essential categories so that most guests can find something they like.

2021 495

2021 Food Supply Seasonal Menu Supplies 495

Culinary Cues

DECEMBER 19, 2022

It made perfect business sense to take advantage of this opportunity to boost a restaurants’ bottom line and fill a need expressed by restaurant guests. Most of these guests view this as an essential service and those operations that still choose to close and allow their employees to enjoy family are viewed as somehow negligent.

Hospitality 375

Hospitality Café 2022 Specials 375

Culinary Cues

MAY 8, 2023

Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest. Finally, the chef signs every plate of food that leaves the kitchen. This is mentally and emotionally invigorating and draining, knowing that the buck stops at the chef’s desk.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

MAY 28, 2022

There are the emotional scars from that small percentage of guests who fail to treat the staff with any level of respect, the demands of timing, the challenges in upselling, and the struggle to always keep a smile on their face. Invest the time to make it as you would for a guest or family member. www.harvestamericacues.com BLOG.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Suggestive selling is a sales tactic that encourages guests to order something that is different from what they had planned to order or usually order in an effort to increase the check size and make their experience better.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

DECEMBER 21, 2023

The owner who thought that being on salary meant I should work 80 hours a week and the guest who didn’t care that I did when his dinner was 10 minutes later than he expected made me stronger and will do the same for you. We are where we are today because we learned something important from all of this and we should be grateful.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

AUGUST 28, 2023

Without standards restaurants will have miscommunication, inconsistency, slips in quality, and disappointed guests. Guest needs change, the business environment filled with competition pushes restaurants to change even when they would prefer not to, and start and finish times, as a result need to be flexible.

Entertainment 363

Entertainment Back of House Consumer Goods Recruiting 363

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

SEPTEMBER 1, 2023

Have you paid adequate attention to the smells as a guest walks through the front door? The smell of sauté onions and garlic, fresh baked breads, simmering stocks, or grilled meats can pull guests in and push their hunger buttons. What are the smells in your restaurant and how much attention are they given? Who are your odor police?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

JANUARY 29, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food When this is done, the world is your oyster. What we do is meaningful.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. Find out everything you can about your guests and potential guests. Walk through the operation as a guest would.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

APRIL 23, 2022

Consistent quality through proper cooking will translate into satisfied guests and return business. Sometimes guests do not point to your misses – they just don’t return if they are unhappy or if they feel that portions are excessive. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Food 381

Food Seasonal Menu Waste Point of Sale 381

Culinary Cues

SEPTEMBER 29, 2022

www.harvestamericacues.com BLOG. Trotter once said: “I have always looked at it this way: If you strive like crazy for perfection – an all-out assault on total perfection – at the very least you will hit a high level of excellence, and then you might be able to sleep at night.”. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Website Management 374

Website Management Reservations Seating Take-out 374

Culinary Cues

MARCH 21, 2022

If a tray is used, plates are placed on the tray in the order that they will be delivered to guests at that table. Front and back of the house demand this organization if the end result is a smooth operation and happy guest. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Front of House 353

Front of House Back of House Point of Sale Uniforms 353

Culinary Cues

APRIL 18, 2023

Guests will come for the food and the service, but they become raging fans of a restaurant with a story. Research the best vendors who are just as passionate about what they do as you are preparing exciting plates for your guests. You must create value for your guest. Plan better – train harder, takes on new meaning.

Food Truck 319

Food Truck Back of House Education Training 319