Culinary Cues

SEPTEMBER 21, 2023

So, what did you learn – Jack?” But he was ready to jump into the two-year program. Okay, so your assignment was to assess and summarize what you found. What did you really learn?” What did you really learn?” You passed with flying colors. I am here to help you learn if you want. Well, Jack.

Back of House 265

Back of House Hotels Uniforms Certification 265

Michael Hartzell - Restaurant Marketing

OCTOBER 9, 2018

If you want to franchise your restaurant, will you turn to the advertising pro Groupon? Groupon offers a 520 word article to guide you to becoming a franchisor. Once you have whet your appetite, you will likely look for the ‘server’ to ask for more. Who do you trust? Tip #6: Find a mentor. Or two or three.

Franchise 49

Franchise Franchising 2004 Advertising 49

Culinary Cues

JANUARY 8, 2023

It’s the fire in the belly waiting to take charge, the anxiety being held in check, cold sweat running down your back even though it’s 120 degrees where you stand, and the nervous chatter of tongs clicking to the beat of a cook’s rhythm. Ready, yes, calm, not really. The pass was empty for the moment, but soon that would change.

Fine Dining 460

Fine Dining Back of House Front of House Food Order 460

Culinary Cues

JULY 14, 2021

You know – the individuals who found their mission as a cook – they have been tucked away since March of 2020 waiting for an opportunity to open that knife roll bag, draw their essential tools across that water stone and hone the edges on a steel and counting the days when they could once again find the rhythm of the line. It can be done.

Food Order 473

Food Order Café Ordering Inventory 473

7 Shifts

FEBRUARY 16, 2024

You need to get things done–not worry about whether things are being done properly or not. We hope you find these restaurant operations & management spreadsheets useful (and don't forget to customize them!) If so, this template is made for you! Our restaurant timecard calculator is made for you.

Mobile Ordering 221

Mobile Ordering Download Document Catering 221

Sculpture Hospitality

DECEMBER 29, 2021

Are you tired of grinding out long hours in the hospitality sector? Complete this must-have assessment to see if you’re ready to become your own boss. Do you currently have a job in the hospitality sector, but you’re tired of working long hours for little reward?

Hospitality 114

Hospitality Franchise Franchising 114

Modern Restaurant Management

JANUARY 26, 2024

Permanent Standby Generators – These systems are also called “backup” generators and you may have seen them behind a building near the parking lot because they are always outdoors, are permanently installed on a concrete pad and need to be positioned safely away from windows, doors and fresh air intakes.

Equipment 192

Equipment Sourcing Outdoor Waste 192

7 Shifts

JANUARY 20, 2023

But behind it all, what matters most is HOW you attract clients. This helps you avoid complaints from hungry fans while creating a memorable experience for clients. Get ready for the cleanup: Your post-game plan is just as important as your pre-game preparations. But how do you stand out?

Specials 195

Specials 2023 Social Media Email Marketing 195

7 Shifts

FEBRUARY 26, 2021

If you weren’t thinking that much about online ordering before, you definitely are now. But when it’s so dead simple to get listed on third-party delivery marketplaces and take orders, why do all the other work to create your own system when you are a time-strapped restaurateur? It will still cost you to run your own delivery.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Modern Restaurant Management

FEBRUARY 6, 2023

If you’ve got a good game plan, with some well-scripted plays… you’ll be celebrating a “penalty-free” weekend with increased profits! If you’ve got a good game plan, with some well-scripted plays… you’ll be celebrating a “penalty-free” weekend with increased profits!

Bar 186

Bar FOH Coaching Brewery 186

Culinary Cues

SEPTEMBER 1, 2022

Breakfast cooks, bakers, and pastry chefs have been at work for the past few hours getting ready for the day ahead. Everyone will be ready just in time – a process that breakfast guests are unaware of and likely don’t care – they expect that everyone does their job – whatever it might be. At 5 : 30am the service staff arrives.

Fine Dining 382

Fine Dining Uniforms Dine-in Food Order 382

Modern Restaurant Management

APRIL 27, 2022

As you may know, Mother’s day is one of the busiest days for full-service restaurants, often resulting in huge crowds, long wait times, and an overwhelmed staff. If you aren’t prepared for the huge rush, customers may grow impatient, leave bad reviews, and be reluctant to return in the future.

Management 209

Management Management Customer Experience Reservations 209

Modern Restaurant Management

OCTOBER 31, 2022

Planning ahead ensures you have the supplies you need throughout the winter so you can better serve and satisfy customers, while also saving time, stress and money. With this in mind, consider the following recommendations to get your restaurant winter-ready. Get Ready Early. Expect an Increase in To-Go Orders.

Food Supply 186

Food Supply Outdoor Supplies Customer Experience 186

Modern Restaurant Management

SEPTEMBER 21, 2023

For example, if you search for “restaurants” without specifying a location, Google will automatically show suggestions near you. Or, if you want information about another city, state, or country, you just need to enter the desired location, like “restaurants in Orlando.” Why Is Local SEO Important?

SEO 198

SEO Website Management Email Marketing Online Ordering 198

Modern Restaurant Management

NOVEMBER 22, 2023

Have you ever noticed how great service in restaurants and cafes can make your day? While every business is different, these tips can help you bring out the best in your food and beverage company. Setting clear goals and communicating them makes workers feel important and ready to give their best effort.

Beverage 186

Beverage Food Customer Service Communication 186

Modern Restaurant Management

MARCH 18, 2024

Chef driven fast casual restaurants feed consumers’ desires for high quality menu items delivered quickly and on the go. Eight-six percent of dames surveyed agreed that chef driven fast casual restaurants are filling a consumer desire for high quality menu items. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.

2024 186

2024 Fast Casual Food Truck Allergens 186

Modern Restaurant Management

APRIL 9, 2024

The survey found less than a third are currently using AI, but higher percentages anticipate turning to AI- how soon do you expect that third to become two thirds? Alex Sambvani What results surprised you? . "As the restaurant industry continues to evolve, the integration of AI is a crucial and pivotal point of this progression.

Customer Experience 182

Customer Experience Customer Service Technology Inventory 182

Culinary Cues

JUNE 4, 2023

This is my version and addition to his profound words: EYES ON THE POSITION OF CHEF: So, you want to make a career out of this kitchen work. Okay, tuck these guidelines in your pocket and read them every day: Show up on time, be ready to hit the ground running, be alert and prepared, and have a smile on your face. Start immediately!

Brewery 353

Brewery Equipment Book Blog 353

Culinary Cues

OCTOBER 30, 2021

Look around the kitchen again and focus on the people rather than that list of measurable objectives that you have committed to. It is through these individuals that you will be acknowledged as a chef. They learn how important it is to be dependable, to show up, suit up, and come to work ready to play their role.

Coaching 412

Coaching Café Training Take-out 412

Modern Restaurant Management

JANUARY 17, 2024

First, Segment Your Audience Your guests want you to know their lifestyle and consumers often feel frustrated when the buying experience feels impersonal. To maximize consumer loyalty, divide diners into separate groups to help you speak to them directly. This data can be used to offer targeted promotions and rewards.

Loyalty Program 189

Loyalty Program Mobile Ordering Customer Experience Back of House 189

Modern Restaurant Management

MARCH 22, 2024

A recall could happen at any time, so have a plan in place before you need it. Employees must be Recall Ready, so train them about the process, explain what must occur, and instruct them to work swiftly, properly, and calmly in a recall situation. Recall management is easier when you use the proper tech tools. Train your team.

Food Safety 184

Food Safety Social Media Food Supply Allergens 184

Modern Restaurant Management

JANUARY 3, 2024

Trend One: Offering Ready-Made Solutions for Customers In today’s world, restaurant operators face guest attention deficit. To deal with it, restaurants need to offer ready-made solutions for customers. To deal with it, restaurants need to offer ready-made solutions for customers. How can you achieve this?

2024 204

2024 Social Media Customer Experience Events 204

Modern Restaurant Management

DECEMBER 1, 2021

When it comes to equipment that helps your restaurant run more efficiently, you’ve probably encountered phrases like “add this to your technology stack” or “these solutions will help simplify your restaurant.” Perhaps you’re a large restaurant chain that has locations all over the country?

Technology 199

Technology Front of House Back of House Point of Sale 199

Modern Restaurant Management

APRIL 18, 2022

That’s also not so easy; there’s only so much efficiency you can squeeze out of your operations. That’s not necessarily a bad thing—when you have enough staff to handle the crowd and an efficient plan to get those waiting customers seated and served in a reasonable amount of time, you can call it a successful day.

Seating 198

Seating Customer Experience Customer Service Take-out 198

Modern Restaurant Management

JANUARY 21, 2022

Without the right number of employees, how do you prep for the dinner rush, stock the bar for happy hour, and serve a crowded dining room? Leverage Pre-Packaged Ready to Eat (or Heat) Menu Options. Also, incorporating speed-scratch items into your recipes can create consistency in flavor, save your staff time and save you money.

Food Supply 164

Food Supply Customer Experience Dine-in Customer Service 164

Modern Restaurant Management

DECEMBER 8, 2023

So, you’ve made it to December – great! That means you’re almost done for the year, but it also means the holiday season is here. A – Account for Extra Foot Traffic If you haven’t already planned for the rush, you should start now to get your operation ready for the last weeks of the year.

Food Supply 114

Food Supply Seasonal Menu Email Marketing Front of House 114

Modern Restaurant Management

FEBRUARY 15, 2022

You may think that costs can be passed down to the final consumer, but in reality that is easier said than done. Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping.

Food Supply 186

Food Supply Food Safety Front of House Back of House 186

Sculpture Hospitality

FEBRUARY 20, 2024

Are you ready to dive into one of the secrets of our trade: nailing your restaurant inventory ? Trust us, getting your inventory right is like having a superpower in the restaurant industry, saving you cash, cutting down waste and keeping your customers coming back for more.

Inventory 109

Inventory Waste 109

Modern Restaurant Management

MARCH 1, 2024

So when you look across all those trends Mush Food 50Cut really is a wonderful option. Another nice thing is you can make recipes like meatballs and meatloaf without gluten by substituting the moisture retention of the bread with the mushroom which traps and keeps juices inside.

Sustainability 186

Sustainability Allergens Workshop Magazine 186

Modern Restaurant Management

FEBRUARY 9, 2024

You see, flashy menu items and endearing mascots have been part of the secret recipe (pun intended) for countless successful food franchises. Picture this: You're at the annual franchisee meeting. Instead of stepping up to the podium for a traditional speech, you dim the lights and launch into a dynamic video presentation.

Communication 183

Communication Franchise Franchising Leadership 183

Modern Restaurant Management

SEPTEMBER 15, 2023

Potential customers will want to know what today’s special is, if there are vegan options, what time you open, if they can make a reservation for catering, and so much more. Making sure they’re ready is a key part of training. When you answer the phone, be ready to devote a few minutes to genuinely helping the caller.

Customer Service 106

Customer Service Online Ordering Customer Experience Food Order 106

Modern Restaurant Management

JANUARY 20, 2023

Whether a pre-made frozen dough, a heat-and-serve protein, or ready-to-use sauces and pastes—consolidating ingredients and finding the right supplier can provide that dependable uniformity and superior quality your customers rely on. These occurrences can lead to increased waste, ultimately driving up costs that your business must eat.

Food 167

Food Food Supply Waste Food Safety 167

SpotOn

APRIL 22, 2024

It doesn’t matter whether you run a restaurant, retail store, or any other type of small business—the point-of-sale (POS) serves as the foundation of your operation. At SpotOn, we pride ourselves on providing integrated POS solutions that work the way you work. But we don’t expect you to just take our word for it!

POS 93

POS Point of Sale Retail Customer Service 93

Modern Restaurant Management

SEPTEMBER 18, 2023

Everywhere you care to look, AI and automation can be found taking on critical roles and supporting restaurants, bars, cafes, and coffee shops still battling against labor shortages and rising inflation. Do you own your own tech stack? Can you give me a live demo right now? If not, why not?

Technology 210

Technology Demo Take-out Food Order 210

Modern Restaurant Management

OCTOBER 30, 2023

It’s a trend well-known to restaurant operators, and yet each year brings the same scramble: young people who provided a ready supply of flexible labor over the summer simultaneously change their patterns – resigning to focus on school, moving back to college, or limiting their availability to accommodate other activities.

2000 193

2000 Food Supply Hiring 2023 193