Culinary Cues

MARCH 31, 2025

I was thinking the other day about those individuals (chefs, restaurateurs, mentors, teachers, parents, friends) who have offered or lived advice that helped to mold the person I am. Each of us can look back and reflect on those who have and who continue to provide us with some guiding light. Make more music.

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Consumer Goods Transportation Small Business Take-out 448

Culinary Cues

OCTOBER 23, 2024

It is an important question that some of us wrestle with while others may simply shrug their shoulders. In fact, they are what allows the chef to feel good about their chosen profession and their place in society. Be clear about the standards you will not compromise on at the time of hire. Yet, in many cases that is reality.

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Café Pricing Hiring Blog 426

Culinary Cues

DECEMBER 16, 2024

Here is one excerpt from his journal of observations: Service industry work develops the soft skills recruiters talk about on LinkedIn discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book. If we allow any weakness to define us, then we will surely lose.

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Employee Relations Presentation Small Business Recruiting 410

Modern Restaurant Management

FEBRUARY 18, 2025

On top of that, he had enough free time to take vacations most of us could only dream about. He recognized something most of us miss; burnout is a real problem in the restaurant business. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. This is critical.

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Social Media Book Back of House Take-out 432

Modern Restaurant Management

NOVEMBER 7, 2024

About 17 percent of food is wasted at the consumer level, and yet many restaurants don’t even know how much of their inventory is going to landfill each month. Most referenced rising food costs as a central factor, but it’s not just the cost of food that haunts restaurants. It’s the cost of waste.

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Food Supply Waste Supplies Management 442

Modern Restaurant Management

NOVEMBER 5, 2024

What to ask : “Can you tell me about a time you had to explain something complex to a coworker or customer? I’m glad I did because she was mainly worried about one dairy-based ingredient. What to ask : “Tell me about a time you encountered a difficult customer. How did you make sure they understood?”

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Hiring Leadership Customer Service Customer Experience 419

Culinary Cues

NOVEMBER 25, 2024

We live in an information overload society where fear of missing something leaves us attached to our phones and televisions seeking the latest catastrophe, political misstep, impending sense of doom, or vision of the apocalypse. It can be overwhelming, pointing us down a very dark path. Taking the time to be grateful is so refreshing.

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Food Supply Uniforms Café Take-out 409

Modern Restaurant Management

JANUARY 20, 2025

Running a restaurant isn’t just about crafting the perfect plate or creating an unforgettable experience for your guests, it’s about making money. Sysco, US Foods, and similar distributors have multiple revenue streams, but in this article, we’ll focus on one of their biggest sources of income: margins.

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Operations Beverage Point of Sale Pricing 418

Modern Restaurant Management

DECEMBER 16, 2024

A new year is creeping up on us again, bringing fresh opportunities—and challenges—for restaurant operators. Bonus Tip : Create a simple FAQ document to address common employee questions about coverage options. Bonus Tip : Sign up for industry alerts to stay informed about proposed and future legislative changes.

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2025 Restaurant Law Audits Employee Relations 449

Modern Restaurant Management

MAY 9, 2025

Throughout my career in the restaurant industry, I’ve learned that success isn’t just about finding the right solutions – it’s about how you lead, adapt, and support the people around you. The restaurant industry has always been a passion of mine, especially the incredible people who bring it to life.

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Leadership Innovation Technology 2024 251

Modern Restaurant Management

MAY 13, 2025

So, I texted a friend who’s about 20 years younger than me: "Please help your Gen X friend get rid of this sticker." Instead, it’s full of frustrated managers venting about Gen Z workers: “They don’t take extra shifts or pick up responsibilities.” So, what do we do about it?

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Leadership Hospitality Coaching 2024 251

Modern Restaurant Management

JANUARY 30, 2025

Marketing agency Thought For Food & Son has been doing a lot more than just think about food for 20 years. Shoppers now care about the story behind their food, from sourcing to environmental impact, and value-driven branding has become essential.

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Social Media Innovation Sustainability Marketing 386

Culinary Cues

JANUARY 26, 2025

Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated. The next time you walk through your local supermarket, butcher shop, fish market or bakery, take a moment to think about this. 50 per egg.

Food 446

Food Hotels Fine Dining Agriculture 446

Goliath Consulting

JUNE 8, 2025

For restaurant and bar owners, getting your kitchen ready for rising temperatures isn’t just about comfort; it’s about performance, food safety, and protecting your bottom line. Summer brings sunshine, longer days, and—if you’re not prepared—hot kitchens that slow down service, impact food quality, and push your staff to the edge.

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Kitchen Safety Seasonal Menu Food Safety Equipment 243

Modern Restaurant Management

NOVEMBER 25, 2024

The Psychology of Pricing RMS conducted a behavioral study using eye-tracking technology with 260 UK and US participants to determine how customers make dining decisions if they suspect dynamic pricing. They were asked to place an order from an online restaurant.

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Pricing Food Point of Sale Airlines 446

Culinary Cues

FEBRUARY 24, 2025

Some of us have the means, had the upbringing, enjoyed good fortune to be able to do what is in our hearts and our minds to do. The Grapes of Wrath is about a time in history, or so we think. But that time is still with us its just removed from our consciousness when not personally felt. I remember how the book moved me.

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Back of House Travel Government Education 386

EATER

APRIL 8, 2025

The people who have made homemade food part of train culture tend to have ideas about self-sufficiency, food sovereignty, and going back to the land. So anyone who chooses slow travel thinks carefully about not just that decision, but what theyll eat: Its a slower, simpler way of life.

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Training Food Travel Social Media 279

Modern Restaurant Management

DECEMBER 23, 2024

And if you’re strategic about it, this trust can work to your advantage. Track reviews and know where you stand Business owners are used to tracking expenses, suppliers, rankings, visits, and calls, but many don’t know that they can track Google reviews too. About negative reviews, respond with empathy and a solution.

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2025 SEO Social Media Front of House 308

Culinary Cues

JANUARY 13, 2025

Guests may sparkle when they see the chef walk through the dining room and whisper about how great he or she is at their craft, but what many dont realize is that their meal was likely never prepared by the chef.

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Coaching Sports Presentation Seasonal Menu 442

EATER

OCTOBER 21, 2024

The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating. However, if you were to walk into one of PLNT Burger’s at least 12 locations, you won’t find a deluge of information about the environmental impact of eating meat. without interruptions. So he took action.

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Sustainability Sourcing Consumer Goods Seasonal Menu 328

EATER

APRIL 30, 2025

Lowering prices increased our return-customer rate by a decent margin, about 20 to 30 percent. On add-ons In most traditional restaurants, the caviar upsell is about getting the customer to slap down $80 to $150 on something that is profitable for them. But it is lower revenue, so I dont know if its a net benefit.

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Serving Fine Dining 2025 Employee Relations 271

Culinary Cues

FEBRUARY 5, 2025

Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). The knee jerk reaction is to rely on technology to save us. So, it seems we are in the throes of a paradigm shift that could dramatically change the restaurant world. This must be the answer right?

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Fine Dining Food Supply Recruiting Customer Service 242

Goliath Consulting

MAY 26, 2025

Start With Strategy, Not Aesthetics Before you bring anyone on board, get clear about what youre trying to achieve. Heres how to find a creator who truly understands your brand and can help turn followers into loyal guests. Are you looking to grow your Instagram audience, drive more traffic to your website, or appeal to a younger demographic?

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Hiring Social Media Fast Casual Email Marketing 221

EATER

NOVEMBER 26, 2024

Shops were sold out or had signs about limited capacity or matcha items being unavailable. In the US, matcha sales have reportedly reached in excess of $10 billion over the past 25 years. Though Mangan currently feels confident about Kettl’s supply chain for matcha, he acknowledges that some of their offerings are sold out.

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Point of Sale 2001 Food Supply Fast Casual 297

Modern Restaurant Management

MAY 19, 2025

Many recognized the inefficiencies of the tools they were using and started laying the groundwork for a more connected, tech-enabled future. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains.

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Hospitality Front of House Back of House Food Order 305

Culinary Cues

NOVEMBER 10, 2024

The noise level was high and I’m sure among those present there was some discussion about the election results. I’m sure some were excited about new directions while others were dismayed about what might lie ahead. This is what we do, this is our purpose, this is our privilege.

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Front of House Back of House Sourcing Travel 433

Goliath Consulting

NOVEMBER 6, 2024

Sensitive or complex reviews, especially about food quality or service, might still benefit from a human response to avoid misunderstandings and show a more personal level of care. Misinterpretations can happen, particularly with nuanced or humorous feedback, so having staff periodically review AI responses ensures quality control.

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Email Marketing Customer Service Bar Customer Experience 221

Modern Restaurant Management

DECEMBER 18, 2024

This is where we are heading, and I expect to hear lots of chatter about how AI, automation, and analytics partners can support restaurants on this journey to realize quicker time to value. 1 trend will be about creating new and unique dining experiences that surprise and delight our guests as they have come to expect from us.

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2025 Loyalty Program Social Media Fast Casual 419

Modern Restaurant Management

DECEMBER 23, 2024

Elevated Guest Experiences Through Innovation Hospitality has always been about creating memorable experiences, and in 2025, innovation will drive this mission forward. Resiliency Through Flexible Operations The past few years have taught us that adaptability is essential.

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2025 Hospitality Bar Customer Experience 346

Modern Restaurant Management

JUNE 13, 2025

It’s not just about creating impact outside our four walls; it’s about strengthening our teams, our communities, and our culture from the inside out. It’s all about building a ripple effect of positivity, leadership, and local impact. At Snooze, we see it differently.

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Sustainability Loyalty Program Leadership Food Supply 221

ChowNow

FEBRUARY 5, 2025

Leave us a review! If you have a moment, wed really appreciate a quick review on Googleit helps us a lot! Weve already talked about QR codes, so youre covered there, but many technology platforms offer automated follow-up messages via email or SMS. Wed love to hear about your experienceleave a review here. Let us know!

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2025 Customer Experience Customer Service Website Management 221

Modern Restaurant Management

FEBRUARY 27, 2025

“We’re thrilled to collaborate with Dylan, who is the perfect partner for us because she also combines a bunch of amazing things – she’s a talented and successful artist, basketball star, entrepreneur, activist, fashionista, and social media influencer. .” How did this partnership come about?

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Franchise Franchising Social Media Influencer 221

Culinary Cues

MAY 12, 2025

The price they pay is a lack of balance in their lives, relentless stress, and always concerns about when their star will lose its shine. Slide the works into a custom, recyclable bag with your logo and pass it on to the customer with a smile and thanks for choosing us. Ahbut there are signs of change.

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Seasonal Menu Fine Dining Front of House White Paper 348

Goliath Consulting

APRIL 18, 2025

Hospitality vs. Service Though often used interchangeably, hospitality and service arent the same. Service is about accuracy and efficiencytaking an order, delivering food, clearing a table. Its not just about how well you serve, but how well you care. Hospitality is how you make someone feel during that process.

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Hospitality Email Marketing Mobile Ordering Customer Service 221

EATER

MAY 28, 2025

The inside space lost about 24 seats, but at the same time, we had a streetery that added back all of those seats and more. On counter service Initially during the pandemic, we didnt know from one minute to the next what the city or state was going to hand us. Courtesy of Sabine Caf Bastille was open for more than a decade in Seattle.

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Seating Back of House 2025 Presentation 217

Goliath Consulting

FEBRUARY 8, 2025

Magics approach proves that restaurant success isnt just about profitits about creating opportunities. His investment in TGI Fridays and partnerships with various restaurant groups highlight his ability to merge business acumen with community impact. Goliath Consulting Group is a restaurant consultancy group based in Atlanta, Georgia.

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Fast Casual Franchising Franchise Sports 221

Modern Restaurant Management

FEBRUARY 11, 2025

Making the shift away from seed oils was a natural evolution for us—one that we started back in 2022 and have worked tirelessly to implement across all of our ingredients. In a time when guests are looking for value, how does a move to eliminate seed oil use affect the bottom line?

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2022 Social Media Sourcing Menu 251