Culinary Cues
APRIL 29, 2024
Reactionary approaches involve increasing rates of pay, dumbing down menus, reducing hours of operation or levels of service to limit the number of employees needed, raising prices to compensate for higher rates of pay, reducing portion sizes while raising prices, or even looking at automation and technology to “right the ship.”
Restaurant365
DECEMBER 12, 2019
From the front counter to the kitchen, technology is everywhere in restaurants. Restaurant owners are keeping their eyes on key trends from 2019 while preparing for emerging technology in 2020. Restaurants have a number of different moving parts, from back of house to front of house, and marketing to accounting.
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7 Shifts
DECEMBER 8, 2020
47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. Engaged employees are also less likely to turnover. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford.
EATER
APRIL 26, 2022
When Dirt Candy, chef Amanda Cohen’s industry-leading vegetarian restaurant in New York City, introduced its spring menu this month, diners found an interesting new addition. This menu update is “something I’ve always wanted to do,” Cohen says. What was your menu development process like before, and how was it different this time?
Modern Restaurant Management
MARCH 31, 2022
Simply put, the experience should look, feel, smell, and sound differently from their last visit in 2019. How do you see menus and loyalty evolving? After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. How is QSR ownership changing? Every minute! Great question.
Modern Restaurant Management
MAY 20, 2021
Despite facing the pressure to stay open and operational over the last year, restaurants have gone above and beyond the “new normal” to rethink their operations, including seating arrangements and menu offerings, and in many cases reducing their staff to just the barebones. Roles shifted too. But this is slowly starting to change.
Modern Restaurant Management
APRIL 7, 2023
Restaurant equipment directly affects the customer experience and operating efficiency from the quality of food offered, the food preparation time and the front and back of house staff levels required to properly service the customer. In 2019, Lending Express conducted a survey where 7.5
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