The Restaurant Times

JUNE 25, 2022

In an exclusive interview with The Restaurant Times, Lata Tandon, a chef and a Guinness Book of world record holder for a nonstop cooking marathon, we talk about her journey as chef, her experience of international cuisines, food presentation, wastage, and more. . Our Indian curries are amazingly tasty but they are rustic in presentation.

Presentation 83

Presentation Food Seasonal Menu Travel 83

The Restaurant Times

NOVEMBER 16, 2021

The pandemic has presented new challenges before the restaurant industry. When we asked the restaurateurs about the challenges faced while running a business in the present times, these are some of the responses that we received. . 5 Challenges Of The Middle East Restaurant Operators. High Operating Costs.

Presentation 52

Presentation Operations Front of House Fast Casual 52

Sante

FEBRUARY 11, 2020

AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles. Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years.

Beverage 130

Beverage Presentation Events Innovation 130

Restaurant365

JUNE 29, 2021

The post Watch Webinar: Presenting Restaurant365’s Master Class in Restaurant Operations LIVE Event appeared first on Restaurant365. Strategies to maintain profitability across all of your restaurant locations. Resources to become a communications superstar. Productivity tips and tools for managing in a digital world.

Webinar 78

Webinar Presentation Events Operations 78

Culinary Cues

JULY 23, 2023

It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. This is why ownership of the menu is so important to the chef, this is why the exactness of each plate, the consistency of flavor, and the beauty of the presentation are so critical to the chef.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Modern Restaurant Management

APRIL 26, 2021

While we remain in the grey area, the state of the restaurant and hospitality industry is particularly unknown. Is the hospitality industry growing?

Hospitality 186

Hospitality Presentation Outdoor Travel 186

The Restaurant Times

JANUARY 28, 2021

Food presentation is the art of decorating, modifying, arranging, or processing food to enhance its aesthetic appeal. Customers can easily judge the hygiene standards , and quality, of a dish based on how the food is presented to them. Food Presentation Techniques That UAE Restaurants Must Follow. Proportioning.

Presentation 52

Presentation Food Customer Experience Social Media 52

Sante

APRIL 30, 2023

Recently, I attended two brilliant presentations from Gabriele Gorelli, Italy’s first Master of Wine. Both presentations were given to international Continue Reading

Presentation 186

Presentation 186

Foodable

MARCH 30, 2021

FoodX features the latest innovations in food ingredients, food optimization, and food engineering technology in the industry. This event series offers a platform for the latest research and insights available regarding best practices for reducing food waste and crafting better, healthier food at your business today.

Presentation 52

Presentation Front of House Events Technology 52

Transact

JANUARY 8, 2020

The post TransAct Technologies to Present at the ICR Conference 2020 appeared first on TransAct Restaurant Solutions. .–(BUSINESS WIRE)–Jan. ET which will be webcast live and available at [link] Mr. Shuldman will also conduct individual and group meetings with institutional investors throughout the day. All rights reserved.

Presentation 60

Presentation Technology 2020 Customer Service 60

Restaurant Business

OCTOBER 25, 2023

The Bottom Line: Those hoping for a detailed deck similar to the activist investor’s famous presentation on Darden likely came away wanting.

Presentation 117

Presentation 117

Culinary Cues

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Would it make a difference in attention to detail? Is there room to improve?

Seminar 355

Seminar Front of House Workshop Back of House 355

Modern Restaurant Management

FEBRUARY 9, 2024

This oversight presents untapped potential to extend a franchise's reach and impact from the inside out. Rather than relying on traditional methods like employee handbooks and lengthy oral presentations, embracing visual storytelling, or even livening up your PowerPoints with graphics and memorable animations makes a world of difference.

Communication 185

Communication Franchise Franchising Leadership 185

Modern Restaurant Management

FEBRUARY 13, 2024

Where franchisors can miss an important opportunity is in the presentation of the financial information. Franchisors should carefully evaluate both the data being disclosed for the upcoming year and the format in which it is presented, asking questions like: How many years’ worth of data is relevant for the prospective franchisee?

Document 184

Document Franchise Franchising Point of Sale 184

Culinary Cues

OCTOBER 27, 2023

Will the flavors and presentations of the food suffer? In a restaurant centric operation, the standards are well defined, the vendor requirements are spelled out, costs are structured into a pricing model, cooks are trained to the standard, presentations are vividly displayed, and the chef is there to make sure standards are kept in line.

Hiring 392

Hiring Training Pricing Leadership 392

Culinary Cues

NOVEMBER 25, 2023

Planning is more often the answer to a need to take shortcuts. [] VARIETY SHOWS COMMITMENT AND PASSION It’s easy to plan a menu, find what seems to work, train to that expectation of flavor and presentation, and then never vary. There are thousands of restaurants that function well with this formula.

Seasonal Menu 353

Seasonal Menu Food Supply Training Presentation 353

Culinary Cues

APRIL 16, 2022

The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. Remember how beautiful those well designed and executed plate presentations gave you pause, stopped your conversations, and insisted that you snap a picture for posterity.

Hotels 370

Hotels Presentation Reservations Social Media 370

Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? Can others depend on you to keep a level head? [] HAVE YOU EVER BUILT A BUDGET AND MANAGED IT EVERY DAY: Ah, yes, we love to cook and present beautiful plates of food. You are good at that, after all you have been cooking for 15years.

Seasonal Menu 481

Seasonal Menu Leadership Training Fine Dining 481

Culinary Cues

MAY 13, 2023

Want to learn about cold charcuterie, more about a full array of cheese, platter design and presentations, making centerpieces, buffet set-up, cold sauces and dressings, marination, and fermentation, etc.? Then the choice to work in hotels, resorts, and clubs is your best option.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation.

Food 433

Food Presentation Leadership Café 433

Modern Restaurant Management

MARCH 15, 2024

The survey found that more than one in four Americans tip less when they’re presented with a tip suggestion screen, while 22 percent end up tipping more. "For "For half of people, being presented with a tip suggestion screen has no impact on how much they tip,” said Happe.

Customer Service 184

Customer Service Presentation Technology Operations 184

Culinary Cues

FEBRUARY 26, 2024

The sauce was as smooth as silk, and the plate presentations were right out of an art museum. You worked on building your palate and understanding flavor; you studied plate presentations – symmetry, color, and texture combinations, and how to build your own unique signature.

Food Order 342

Food Order Presentation Café Waste 342

Modern Restaurant Management

APRIL 2, 2024

Embracing solo diners not only opens doors to a wider customer base but also presents an opportunity for establishments to differentiate themselves in a competitive market. This shift in consumer behavior underscores the need for restaurants to cater to this growing customer demographic.

Loyalty Program 162

Loyalty Program Catering Seating Email Marketing 162

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

NOVEMBER 11, 2022

When we compromise on the quality of cooking, taste, and presentation then we suffer trying to win unhappy customers back and you, the chef, must look in a mirror and see the face of compromise. Did they sense that the value was there? Were they wowed into coming back again and again? Will they write a great review on Trip Advisor?

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

JANUARY 29, 2024

Your skills equate to confidence and confidence is what drives a kitchen and a cook toward success. [] EVERYONE IS BORN AN ARTIST: One of the primary reasons people are attracted to the kitchen is the opportunity to be expressive, to present something they create, even if the process and product are prescribed.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Modern Restaurant Management

DECEMBER 12, 2022

This exposed restaurants to a much higher number of “card not present” transactions, which account for 80% of card fraud losses. It’s an environment where the risks of card fraud are ever present. In the Restaurant: Card Present Transactions. Delivery Orders: Card Not Present Transactions.

Customer Service 216

Customer Service Presentation Food Order Online Ordering 216

Wasserstrom

MARCH 15, 2024

In this article, we present an overview of the ways operators are using AI. […] The post Can AI Boost Your Restaurant’s Bottom Line? The foodservice industry is constantly seeking new ways to improve efficiency and enhance the customer experience to, ultimately, increase profitability.

Blog 133

Blog Customer Experience Article Presentation 133

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). BEAUTIFUL FOOD PRESENTATIONS. Simply stated it is what a menu item contributes to the financial success of a restaurant. TRUST IN CONSISTENCY. REAL SERVICE.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

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. My way or the highway may be difficult to maintain as a chef’s method of operation. This is quite the package.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Culinary Cues

MAY 1, 2023

I have seen pride in the eyes of a line cook who finished plating a beautiful menu item as it was presented in the pass, and the look of appreciation when the team of dishwashers was offered a special employee meal – a meal that said: “We couldn’t do it without you.” Celebration is common in the kitchen.

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

Culinary Cues

MAY 5, 2021

Others may point to overly demanding owners and operators who expect that a salary paid infers that managers and chefs must be present whenever the restaurant or hotel is open for business. If the restaurant or hotel is open, then this level of management must be present to ensure adherence to standards and solve problems when they arise.

Hotels 415

Hotels Coaching Employee Relations Training 415

Culinary Cues

FEBRUARY 6, 2022

Decision-making is ever present and comes at the cook in an instant. When the cook finishes a plate and wipes the rim, when that cluster of fresh herbs tops off a dish and the finished product is presented to a server, the cook knows that his or her signature accompanies the item in route to a guest.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

7 Shifts

JUNE 20, 2022

Stay present with customers. An extension of being transparent is staying present with your customers. So with ghost kitchens, staying present with your customers is important to building a sustainable business. But if your space doesn't allow for this, the most important thing is to stay present online like the Cali BBQ team.

Front of House 435

Front of House Food Truck Back of House Social Media 435

Culinary Cues

MARCH 9, 2021

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. The salad, even one described as a “side”, should be able to stand alone in terms of its flavor blending, and visual presentation.

Fine Dining 385

Fine Dining Presentation Seasonal Menu Design 385

Culinary Cues

JUNE 14, 2022

They understand quality, they appreciate cooking from scratch, they enjoy attractively presented food, and they are interested in the source of quality ingredients. Our customers are far savvier than they were in the past; they know great food and they expect that restaurants will provide it.

Fine Dining 468

Fine Dining Food Supply Customer Service Presentation 468

Culinary Cues

AUGUST 28, 2020

Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? BE PRESENT. YOU NEED TO BE PRESENT! All of this still counts!

Social Media 436

Social Media Communication Loyalty Program Training 436