Robert Ancill Restaurant Consulting

MAY 13, 2020

Restaurants are considered high risk for the spread of COVID-19 due to the close proximity of tables and chairs The solution is the new TNI Safety system The TNI Safety COVID-19 protective system allows restaurants to operate without the need to remove essential seats or tables Standard sizes and custom cut panels available to fit … Read More. The post TNI Safety Dividers during COVID-19 appeared first on Robert Ancill Restaurant Consultant.

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Seating Operations Article 2020 60

Robert Ancill Restaurant Consulting

APRIL 14, 2020

The post Live with Robert Ancill appeared first on Robert Ancill Restaurant Consultant. Articles Blog Press Releases Restaurant Marketing Restaurant Trends Social Media

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Social Media Article 2020 Blog 60

Robert Ancill Restaurant Consulting

JANUARY 27, 2020

The post 3 Key Elements To A Well-Developed Restaurant Concept appeared first on Robert Ancill Restaurant Consultant. Blog Menu Management Restaurant Design Restaurant Marketing Restaurant Trends

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Menu 2020 Design Blog 60

Robert Ancill Restaurant Consulting

JANUARY 26, 2020

The post What to check for when signing a restaurant lease appeared first on Robert Ancill Restaurant Consultant. Blog Menu Management Restaurant Design Restaurant Marketing

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Menu 2020 Design Blog 60

Robert Ancill Restaurant Consulting

OCTOBER 19, 2020

Robert Ancill – CEO The Next Idea Always creating and always learning Robert Ancill, the CEO of the Next Idea group is a leading figure in the hospitality and interior design industries.

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Design Hospitality Food Article 78

Robert Ancill Restaurant Consulting

MARCH 18, 2020

The post Why Food Delivery is Safer than Shopping during the Covid-19 Outbreak appeared first on Robert Ancill Restaurant Consultant. Articles Blog Healthy and Food Press Releases

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Delivery Food Article 2020 94

Robert Ancill Restaurant Consulting

JUNE 17, 2020

The post The 5 Biggest Concerns of Every Restaurant Owner Post COVID-19 appeared first on Robert Ancill Restaurant Consultant.

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2020 Blog 60

Robert Ancill Restaurant Consulting

JUNE 3, 2020

I remember learning in horror about the holocaust when I was growing up. While I was never able to understand the depth of the unimaginable terror, I was even less able to understand how no-one spoke up. Yes, during history’s darkest time, there were many acts of heroism, where individuals put their lives at serious … Read More. The post We Must Be Better Than This appeared first on Robert Ancill Restaurant Consultant.

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2020 Blog 60

Robert Ancill Restaurant Consulting

JANUARY 6, 2019

The post The Next Idea Restaurant and Food Forecast for 2019 appeared first on Robert Ancill Restaurant Consultant.

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2019 Food Blog 95

Robert Ancill Restaurant Consulting

APRIL 24, 2020

First and foremost, let’s be clear: there will be a recovery. The world is not coming to an end, there will be no doomsday, and life will go on. Just like nature, the economy will find a way. So, to those individuals who bought van loads of toilet paper: the chances are that you will … Read More. The post How Bad Is It? appeared first on Robert Ancill Restaurant Consultant. Articles Blog

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Article 2020 Blog 60

Robert Ancill Restaurant Consulting

JULY 1, 2019

The post Hngry – Futur Of Food appeared first on Robert Ancill Restaurant Consultant. Articles Blog Ethnic Food food futurefood

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Food 2019 Article Blog 60

Robert Ancill Restaurant Consulting

JANUARY 16, 2019

The post Phood Farmacy Opens appeared first on Robert Ancill Restaurant Consultant. Blog PRESS RELEASE

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2019 Blog 60

Robert Ancill Restaurant Consulting

JANUARY 17, 2019

The post Food Farmacy virtual restaurant capitalizes on food as medicine trend appeared first on Robert Ancill Restaurant Consultant.

2019 60

2019 Food Blog 60

Robert Ancill Restaurant Consulting

JANUARY 17, 2019

The post Phood Farmacy Launches a Food-as-Medicine Virtual Kitchen in Los Angeles appeared first on Robert Ancill Restaurant Consultant.

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2019 Food Blog 60

Robert Ancill Restaurant Consulting

AUGUST 15, 2018

The post How to Adapt to Rising Minimum Wage appeared first on Robert Ancill Restaurant Consultant. Blog Press Releases Restaurant Marketing Restaurant Trends

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2018 Blog Marketing 60

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business.

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Menu Seasonal Menu Café 2020 293

Culinary Cues

SEPTEMBER 8, 2020

There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation.

Design 420

Design Back of House 2020 Café 420

Culinary Cues

OCTOBER 19, 2020

Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work. We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat?

Restaurant Law 335

Restaurant Law 2020 Café Communication 335

Culinary Cues

AUGUST 28, 2020

Difficult times in business can never be addressed with complacency. This is the time to double your efforts rather than allow yourself to get caught up in the malaise. There is always opportunity beyond business survival for those who commit to moving forward.

2020 332

2020 Communication Training Uniforms 332

Culinary Cues

OCTOBER 13, 2020

Numerous people have asked me, over the past few months, what I think about the future of restaurants in America. Of course, this is a question without scientific studies to back up an answer – this is pure speculation.

Small Business 319

Small Business 2020 2008 Healthcare 319

Culinary Cues

AUGUST 3, 2020

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2020 Government Café Transportation 400

Culinary Cues

SEPTEMBER 26, 2020

We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. The question is: “What’s the answer?” Of course the pandemic is the cause and the effects are either a direct result of that or the necessary restrictions that evolved from Covid.

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2020 Customer Experience Kitchen Safety Back of House 277

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability.

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Leadership 2020 Coaching Café 348

Culinary Cues

SEPTEMBER 20, 2020

Create a Team Built to Win.

Coaching 274

Coaching Café 2020 Fine Dining 274

Culinary Cues

SEPTEMBER 4, 2020

. They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. The fact is, we can’t go back, but we can look forward. At this point we are all hoping that 2020 will just fade from our memories.

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2020 Café Back of House Front of House 285

Culinary Cues

SEPTEMBER 11, 2020

Never Forget. Nineteen years later – what does 9/11 continue to mean to America and the world? This is a day that must give us pause, a day of unthinkable horror that will always be remembered by anyone born before 2001.

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2001 Back of House 2020 Seating 333

Social Hospitality

AUGUST 13, 2020

The hospitality industry constantly changes and evolves in the face of new industry and consumer trends. Unique socio-economic shifts also dictate the course of the market. Analysts and industry leaders continuously provide forecasts to give businesses a way to build their competitive advantage.

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Customer Service Innovation Customer Experience Hospitality 254

Culinary Cues

SEPTEMBER 15, 2020

The kitchen sensual army. There are many things that differentiate cooks and chefs, but none more important to the customer experience and the reputation of the restaurant than mastery of the senses.

Fine Dining 318

Fine Dining 2020 Café Customer Experience 318

Culinary Cues

MAY 18, 2020

First and foremost – congratulations on earning your degree or certificate. This is an accomplishment that over the course of your lifetime will reward you tenfold. Know that the degree or certificate is more than an acknowledgement of the skills and knowledge that you have gained – it represents your level commitment and discipline that will serve you well.

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2020 Certification Healthcare White Paper 323

Social Hospitality

MAY 6, 2020

Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances. Nevertheless, some brands have demonstrated how to be good to their customers, associates, healthcare providers, and communities during this time. Here are 10 inspirational ways the hospitality industry is embracing positivity during COVID-19.

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Hospitality Airlines Employee Relations Customer Service 248

Culinary Cues

OCTOBER 7, 2020

As a chef, I have long admired the craft of the Patissier and Boulanger. Chefs readily admit that the skill set of a dedicated pastry chef or bread baker is quite different from that of the savory chef.

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Hotels Café 2020 Events 270

Culinary Cues

AUGUST 24, 2020

Take a breath, hold on and think it through, turn on a dime, change or be changed, now is the time, don’t jump to conclusions, don’t forget what got you to this point, the past is the past – move on, the conflicting words of advice are swirling around us and restaurateurs and chefs are caught in the middle like a ship without a rudder.

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Café Reservations 2020 Point of Sale 242

Culinary Cues

JULY 23, 2020

I am in the process of reading Chef Dominique Crenn’s autobiography: Rebel Chef. I have long been a fan of her style and passion for expressive cooking, but it is these three words that solidified, in my mind, how a chef should run his or her kitchen: Strength, Grace, and Dignity.

Leadership 344

Leadership 2020 Definition Café 344

Social Hospitality

JUNE 22, 2020

Instagram has come a long way since its inception in 2010. The image-based social network now has a revenue of approximately $6.84 billion, which, in 2019, included $20 billion in ad revenue. . The restaurant and food industry is one of the many to take advantage of the marketing opportunities Instagram offers. Restaurants across the globe now use Instagram to advertise their wares and, many even create bespoke dishes which are designed specifically to be shown off on the platform.

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Marketing Fine Dining Social Media Advertising 272

Culinary Cues

JULY 12, 2020

They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Somehow, it just doesn’t feel right. After four months of idle time – time without a schedule, time without a chance to do what cooks normally do – this kitchen just seems vacant.

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Front of House Back of House 2020 Café 249

Culinary Cues

APRIL 6, 2020

Cooking for others is one of the oldest professions known to humanity. 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. Cooking is one of the most admired and appreciated skill that allows the cook to express his or her history, traditions, ethnicity, and skill while engaging guests in a story.

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Travel 2020 Reservations Back of House 317

Culinary Cues

APRIL 13, 2020

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different. Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission.

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Kitchen Safety Food Safety Uniforms Healthcare 343

Culinary Cues

AUGUST 14, 2020

There are lessons to be learned that are often overlooked. Growth seems to be one of those markers that define a successful business, yet there is ample evidence that growth can be a deterrent to success. How so?

Small Business 267

Small Business Leadership Café 2020 267

Culinary Cues

APRIL 3, 2020

Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them. As we are seeing so vividly right now – when we fail to plan for the possibilities we will always wind up chasing the problems rather than moving past them.

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Restaurant Law Guest Recovery 2020 Training 237

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. So, wouldn’t it be safe to say that if you can manage a kitchen – you can manage any kitchen? The answer is emphatically – no. Sometimes the difference is the shear scale of the operation.

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2020 Beverage Events Presentation 323