Culinary Cues

MARCH 16, 2025

How can we stay in business when customers have no interest in leaving their homes? Do you remember how challenging it was (and continues to be) to attract employees and customers once the pandemic seemed to settle down? Will you work with expensive third-party services like Uber Eats or staff your own delivery service?

Food Supply 232

Food Supply Customer Service Delivery Recruiting 232

Culinary Cues

MARCH 21, 2025

I mean how large is the audience for this service? Sometimes they are driven by customer requests or complaints and are viewed as a solution to a problem. The customer loved them. A simple idea built out of anger at a customer that evolved into a multi-billion-dollar industry.

Hotels 267

Hotels Back of House Customer Service Entertainment 267

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Social Media 474

Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

JUNE 4, 2021

To ensure a restaurant’s GMB page is performing well, the page should be kept up to date and include current business address, hours of operation, services (dine-in, carry-out, delivery, etc.), phone number, website URL, type of payments accepted, menu items, and photos of the establishment.

SEO 577

SEO Website Management Online Ordering Mobile Ordering 577

Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Modern Restaurant Management

OCTOBER 22, 2021

This article will explore seven tips on using Facebook Ads to increase your market share of customers. You might also decide to create a custom landing page for visitors from social media. For example, check out how Pizza Express has enticed customers to dine with them with its free dough balls advert.

Social Media 493

Social Media Advertising Events Customer Experience 493

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. In the same light, the employee has a personal responsibility to constantly improve and learn about product, process, creativity, people, and service. A lack of respect is a problem.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

JANUARY 3, 2023

Customers would like up, sometimes around the block, hoping for a seat in her rather small restaurant where she featured, what we called – blue plate specials. I love my customers, I care about them, I am happy to see them, I want to know more about them, and I am grateful that they put their trust in my cooking.”. _Danny Meyer.

Hospitality 466

Hospitality Customer Experience Customer Service Small Business 466

Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. Promote your differentiated product or service without making it a competitive statement but note that you intend to own a position.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

JANUARY 11, 2022

Successful restaurateurs are ones who understand the power of people marketing, of keeping the name of the restaurant in the public eye and communicating effectively with existing and potential customers. Those who are successful in the restaurant business live and breathe service and hospitality. www.harvestamericacues.com BLOG.

Customer Experience 463

Customer Experience Café Hospitality Customer Service 463

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. There is something gratifying about sore muscles, aching backs, and soaked shirt and chef toques from sweat at the end of a busy service. I was just listening to some old Beatles tunes and A Hard Day’s Night came up. No pain, no gain – right?

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Modern Restaurant Management

FEBRUARY 28, 2020

” The article continues, “…‘(the devices) can notice the frustration in your voice and offer a solution – like calling the support team for you,’ reads a recent analysis from VoiceSummit. The pymnts.com article notes: “More than three-quarters of U.S. percent year over year.

Marketing 420

Marketing Fast Casual Entertainment Article 420

Culinary Cues

APRIL 15, 2023

This is who we are, we are in the service business. We want to make a respectable living, but there are few aspirations of wealth – our reward is feeling good about the product we produce, the service we offer, and the joy that can be passed on to those who chose to dine with us. We would love that.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Culinary Cues

JUNE 23, 2024

Why are more and more restaurants reducing service and menus or closing their doors because of a labor shortage while customer demand for the restaurant experience is on the rise? The dance is well designed, and every person plays a role in bringing service to fruition. The work of the line cook is an exercise in choreography.

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Culinary Cues

SEPTEMBER 30, 2024

From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. This is, after all, how you would approach any other expense – the exchange of money for a product or service. That’s 21 meals for two people over seven days. Do the math.

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

Culinary Cues

JUNE 9, 2024

Unfortunately, your customers are oblivious to the difficulty in operating a restaurant, especially at a time when challenges are abundant. As was the case for generations, customers expect that ingredients come from the farmer, fisherman, rancher, and producer to you. So, their expectations remain high, and their patience is low.

Customer Experience 437

Customer Experience Café Customer Service Training 437

Culinary Cues

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. Cooks don’t have to work at mise en place, it simply “is.”

Front of House 354

Front of House Food Order Customer Service Customer Experience 354

Culinary Cues

AUGUST 4, 2022

Pride in doing things right is a tremendous motivator for employees, owners, and customers and a lack thereof catches up pretty quick. When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” www.harvestamericacues.com BLOG.

Front of House 429

Front of House Back of House Coaching Customer Service 429

Modern Restaurant Management

SEPTEMBER 25, 2020

The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. We’ll share his answers with you in this article, along with our top reasons why a food truck makes the perfect gateway to opening a restaurant. Build a reputation.

Food Truck 445

Food Truck Food Food Safety Customer Service 445

Culinary Cues

JUNE 29, 2024

The service staff members have been well-trained and are enthusiastic about the restaurant concept. Certainly, fantastic tasting, smelling, and looking food is essential and guests do return for great service, so, what else is missing? We know the technology is here to help us along, but the customer rarely thinks that way.

Dine-in 345

Dine-in Customer Experience Back of House Customer Service 345

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. Prime Filet or 14 oz.

Pricing 442

Pricing Consumer Goods Training Small Business 442

Culinary Cues

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. But restaurants like The Blue Gentian, were full of happy, very content customers. She still worked every day in the restaurant and aside from her duties in the kitchen, managed to visit nearly every guest table throughout service.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Modern Restaurant Management

APRIL 2, 2020

Any restaurant — Toast customer or not — can be listed on the site.Toast is committing up to $250,000 in matching contributions to World Central Kitchen and the Restaurant Workers’ Community Foundation. ” NCR wants to help its restaurant customers during this difficult time. restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

AUGUST 22, 2022

The chef/owner knew how well (or poorly) they were doing and what the customer thought of the experience because they spoke with them every night, worked with each ingredient, took the garbage out, counted the cash, felt the pain associated with every broken plate or wine glass, and wrote the checks each week for employees and vendors.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

Cash Management 400

Cash Management Uniforms Food Supply Café 400

Culinary Cues

FEBRUARY 1, 2021

I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.

Small Business 445

Small Business Front of House Customer Service Communication 445

Culinary Cues

JUNE 3, 2024

Treat everyone as you would want to be treated. [] LISTEN AND HEAR Hear the chef, manager, your peer cooks, the dishwasher, service staff, vendors, and customers. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession. Am I following my roadmap?”

Uniforms 434

Uniforms Point of Sale Coaching Small Business 434

Culinary Cues

AUGUST 19, 2023

Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat. Restaurants have always been there as an oasis for people when times are tough. Ah, but not everyone suffered during the depression.

Hotels 416

Hotels Influencer Compost Recycling 416

Culinary Cues

APRIL 18, 2023

Guests will come for the food and the service, but they become raging fans of a restaurant with a story. If yes, then you are on the right path. [] CREATE CLIENTS, NOT CUSTOMERS: All customers are important, clients are connected. Customers may enjoy an occasional meal with you, clients have no reason to dine anywhere else.

Food Truck 386

Food Truck Back of House Education Training 386

Culinary Cues

JANUARY 23, 2023

Mostly methodical once an understanding of the playing field is in hand, it is always inspiring when a coach/leader throws in a curve ball, a trick play, or an unexpected new menu item or style of service – something that makes the competition scratch their heads, and fans jump out of their seats.

Coaching 466

Coaching Sports Point of Sale Take-out 466

Culinary Cues

JUNE 14, 2022

64% of those independent restaurants were “full-service”. Everywhere you look, people are beginning to line up for a return to the good old days of restaurant service. Passion, interest in learning, service orientation, personality, and drive will, as always, set the stage for a dynamic team and a successful restaurant.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

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.”

Front of House 317

Front of House Back of House Training Customer Service 317

Goliath Consulting

APRIL 28, 2020

Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers. However, the main issue with these third-party services have been their exorbitant fees, often ranging from 25 to 30 percent of sales (4).

Delivery 269

Delivery Food Back of House Franchise 269

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. To the owner/operator there are two things that define success: customer satisfaction and profit. Most people don’t get it.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

JULY 15, 2022

Sorry, there isn’t a lot of good news for restaurants and chefs in recent years-except up to this point customer demand for the experience is rising. Most of the articles we read point to the pandemic as the culprit as well as the centralization of processing ownership. Harvest America Ventures, LLC www.harvestamericacues.com BLOG.

Food Supply 448

Food Supply Food Truck Consumer Goods 2000 448

7 Shifts

JULY 24, 2020

That’s why we’ve selected 3 books that focus on people—customers and staff. Improving these relationships is a surefire way to improve your restaurant’s service and bottom line. Setting the Table focuses on Meyer’s philosophy of Enlightened Hospitality , which revolves around relationships and respect—between both staff and customers.

Book 370

Book Management Management Restaurant Law 370

Goliath Consulting

MAY 19, 2020

A good management software should be able to track your sales, managing your staff scheduling and most importantly, boost the overall efficiency of your business so that you can dedicate more time and energy into helping more clients, as explained in detail in this CaterEase article (3). Works in dense urban areas and suburban surroundings.

Catering 378

Catering Social Media Online Ordering Loyalty Program 378