The Rail

JANUARY 21, 2025

In this article, we'll explore five practical ways AI helps restaurants reduce food waste by up to 30%, making sustainability an attainable goal for the industry. In this article, we'll explore five practical ways AI helps restaurants reduce food waste by up to 30%, making sustainability an attainable goal for the industry.

Waste 182

Waste Compost Recycling Food 182

Culinary Cues

MAY 1, 2025

The same can be true for the quality of purchased meats and fresh fish, an expanded wine list, broader selection of regional beers, an upgrade to quality coffee and tea, or even improving the sound system in dining rooms. Can there be too much competition? However, the benefits of appropriate competition are quite pronounced.

Innovation 352

Innovation Fine Dining Consumer Goods Customer Service 352

7 Shifts

OCTOBER 22, 2024

Local SEO strategies, like targeting location-specific searches, will help your site show up when people look for nearby dining options on search engines. Local SEO strategies, like targeting location-specific searches, will help your site show up when people look for nearby dining options on search engines.

Book 195

Book Marketing Email Marketing Social Media 195

Culinary Cues

APRIL 14, 2025

The dish was elevated to an entirely different level as the guest became the most important person in the dining room during the process. The story can make the dish but the dish absent the story is just another salad that can be found in fine dining or your local Greek diner. As is the case with Caesar Salad, the story sells.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

ChowNow

MARCH 7, 2025

In this article, you will learn: How to optimize your Google Business Profile to boost visibility and credibility. When people are hungry, they turn to Google. Its the number one way customers discover new restaurants and if your business isnt showing up in the search results, youre losing diners to competitors who are.

SEO 195

SEO Online Ordering Mobile Ordering Website Management 195

Culinary Cues

APRIL 22, 2025

It may be the skill or reputation of the chef that gives public relations power to a restaurant, but it is the cohesive nature of a team where each person contributes in their own way to the uniqueness of the operation and thus, creating its brand and how dining experiences come to life. Chef, I ran into that a few times in my career.

Employee Relations 355

Employee Relations Reference Influencer Education 355

Culinary Cues

FEBRUARY 24, 2025

The story made me think about what I did for a living and my zest for cooking delicious food, traveling to special parts of the world, working and dining in great restaurants, learning from exceptional chefs, enjoying incredible wines from the hands of vintners, harvesters, and wine makers. I remember how the book moved me.

Back of House 386

Back of House Travel Government Education 386

Culinary Cues

OCTOBER 3, 2024

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. The article struck a nerve with its focus on A Cook’s Kitchen Laws. Since then, more than 100,000 people have read and shared that article.

Coaching 447

Coaching Restaurant Law Training Article 447

Culinary Cues

FEBRUARY 27, 2025

– Heston Blumenthal Chefs must realize that as much as flavor, texture, and taste are important to the experience of dining, it is context that makes a meal truly memorable. These are your stories stories that make the difference between a good and a great meal and dining experience. Inspiration comes in many forms.

Consumer Goods 290

Consumer Goods Presentation Leadership Dine-in 290

Modern Restaurant Management

JUNE 4, 2021

Registering on GMB is free and taking the time to do this pays off for restaurants by allowing Google to recommend an eatery to people searching for dining options in the area. Finding a restaurant today is typically accomplished by typing in search terms like “Italian restaurant near me.” Last year alone there were 6.9

SEO 577

SEO Website Management Online Ordering Mobile Ordering 577

Culinary Cues

MARCH 3, 2021

In a recent article about Danny Meyer – NYC restaurateur extraordinaire, he talks about his epiphany over the past year – an opportunity he had to truly assess everything about his restaurants and the accepted approach towards operation. This was the restaurant world, or at least part of it, prior to the pandemic. Magazine: [link].

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Culinary Cues

JANUARY 8, 2023

The dining room opens in 15 minutes and the adrenaline is starting to churn. At 5:30 the dining room doors open, and early bird diners begin to arrive. Cooks are now bouncing from foot-to-foot waiting for the chime of the printer as orders in the dining room are being taken by servers who put on a show face that projects calm.

Fine Dining 520

Fine Dining Back of House Front of House Food Order 520

Modern Restaurant Management

FEBRUARY 28, 2020

Shake up your quick serve restaurant (QSR) and fast casual dining marketing response with voice response via smart speakers and voice assistants. The pymnts.com article notes: “More than three-quarters of U.S. When cell phones got smart, they became the shiny new technology toy. Voice Response Taps into Emotions.

Marketing 420

Marketing Fast Casual Entertainment Article 420

Culinary Cues

AUGUST 26, 2024

It was a poster in the employee dining room of a hotel that asked: “Would you be willing to sign your work?” NOT KNOWING THE DIFFERENCE BETWEEN EATING AND DINING Eating is a process; dining is an experience. Fast food is process eating and will always fall short of dining. Ugh, frustration is setting in.

Dine-in 443

Dine-in Training Seasonal Menu Sports 443

Culinary Cues

MARCH 16, 2025

People no longer view dining out as a necessity to support their lifestyle. But you might want to stop now and again and reflect on a time, not too long ago. Think back to March of 2020. Do you remember what it was like? Suddenly, nothing else mattered and the world came to a halt. What is the end game here? Hmmmnow Ive got you thinking.

Food Supply 232

Food Supply Customer Service Delivery Recruiting 232

Modern Restaurant Management

OCTOBER 22, 2021

Still, because there are many competing businesses in the dining sector, it’s becoming increasingly difficult to stand out from the crowd. This article will explore seven tips on using Facebook Ads to increase your market share of customers. Everybody needs to eat, so the sale of food will never go out of fashion.

Social Media 493

Social Media Advertising Events Customer Experience 493

Culinary Cues

APRIL 15, 2023

All good intentions – they want to create full or partially full dining rooms for restaurants in need. 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.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Modern Restaurant Management

JULY 16, 2020

Consider the following: Facebook : Popular with baby boomers and Gen Xers looking for engaging content such as photos, videos, and articles with links. In a 2018 survey , 54 percent of consumers said they wanted more video content from the brands they love, versus a mere 18 percent who were looking for more blogs.

Social Media 505

Social Media Coupons Download Entertainment 505

Culinary Cues

APRIL 23, 2023

Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? [] WHAT DO YOU KNOW ABOUT WINE: Is the wine list solely the responsibility of the sommelier, lead bartender, or dining room manager?

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

JUNE 23, 2024

There are countless examples of kitchens where proper cooking is revered, people are treated with respect, professionalism is the standard, ingredients are handled with care, and pride is evident in the pass. So, how detrimental is this “bad press” and what can be done about it? Why is it that culinary schools are faced with declining enrollments?

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. It was an emotional experience reading this article and knowing that thousands of other chefs and restaurateurs across the country could have written a similar one.

Article 409

Article Point of Sale Take-out Dine-in 409

Culinary Cues

JULY 15, 2024

It’s a disease that seems to creep into the mainstream; a disease that can be kept in check if there is a desire to do so; a disease, in other words, within our ability to thwart. This disease is highly contagious without concern for age, gender, socio-economic status, education level, or factors related to a person’s focus on a healthy lifestyle.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

NOVEMBER 18, 2022

Dining out is more than a need for nourishment, it is a reward for hard work, a place to celebrate success, a way to recognize others, a mecca for friends to enjoy each other’s company, and a place where the important topics of the day find a home in discussion. [] THE REAL CONNECTION BETWEEN FARMERS AND CONSUMERS. In 2021, there were 14.5

Agriculture 447

Agriculture Tourism Transportation Café 447

Culinary Cues

JUNE 29, 2024

What would it take for guests to rave about dining in your restaurant? Work at it and the dining experience will improve exponentially. [] REMEMBER A GUEST’S PURCHASING PROFILE: There is no excuse today for failing to know the buying habits of your guest. Is it possible to set the stage for these reactions?

Dine-in 345

Dine-in Customer Experience Back of House Customer Service 345

Culinary Cues

OCTOBER 11, 2022

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. If, however you have the sense that cooking is more than that and you have your eyes on many years connected to the professional kitchen, then read on. Master your role and support those around you.

Leadership 448

Leadership Fine Dining Workshop Training 448

Culinary Cues

MAY 3, 2023

I remember reading an article about a studio drummer by the name of Bernard Purdy who has played on more records than you can count. Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. Great bread IS ESSENTIAL in any level of restaurant experience. It is essential (there- I said it again).

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

Culinary Cues

JANUARY 3, 2023

Hospitality is what makes the experience of dining special, and it is most definitely what brings people back. She wasn’t a chef as we might describe that person today, but she was a terrific cook and a savvy businesswoman. I said I was confused since the jar was clearly empty. What was the ingredient? This love is what we call “hospitality”.

Hospitality 466

Hospitality Customer Experience Customer Service Small Business 466

Culinary Cues

JANUARY 20, 2024

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Come on, we know this!

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 449

Culinary Cues

AUGUST 31, 2024

In a restaurant, it is evident in the atmosphere of the operation, how well everything is maintained, the presentation of food on the plate, the aromas and flavors of the dining experience, the commitment of staff members, and the reputation of the operation in the community. The mission statement is THAT IMPORTANT! The shorter, the better.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

ChowNow

FEBRUARY 21, 2025

To learn how to get started with Google ordering, check out our article on How to Setup Google Ordering for Restaurants. For more ideas on how to convert third-party customers into direct ones, check out our blog on Third-Party App Strategy. Increasing your restaurants online order volume doesnt have to feel like an impossible task.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

NOVEMBER 16, 2020

Finally, you can also add which options your restaurant is currently offering: Dine-in; Take-out; Delivery. Every page and blog article on your website should have an SEO title and a meta description. The battle for visibility is no longer in your street presence but in web search results. What city do they live in?

SEO 537

SEO Website Management Online Ordering Information 537

Culinary Cues

JANUARY 18, 2021

There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered “monumental”.

Customer Experience 450

Customer Experience Blog Café Education 450

Culinary Cues

OCTOBER 27, 2023

To make it simple, the restaurant can choose to be either chef centric or restaurant centric. This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given. Either choice can be viewed as key to success or failure. This menu is who I am.”

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

OCTOBER 27, 2020

I have recently read articles that claim that the discipline and order of chefs as far back as Escoffier or as contemporary as Ferran Adria or Thomas Keller are no longer appropriate or needed. A well-run kitchen is not a free-form environment where every cook does his or her own thing or moves to the beat of his or her own drum.

Uniforms 474

Uniforms Airlines Food Order Fine Dining 474

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. Ah, but the food and conversation were consistently good, plentiful, and in-expensive.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Culinary Cues

FEBRUARY 18, 2020

Each presents the executive chef with a different set of challenges and opportunities. Does the chef take care of his or her own ordering or work through a purchasing agent or steward? In this size operation there will likely be a sous chef for each restaurant outlet and a banquet chef whose focus is large-scale events.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

MAY 12, 2022

These are the restaurants where dining is much, much more than just consuming food. I get it, profit in restaurants is sometimes hard to come by. We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. It’s so hard to make money on that 10 oz.

Pricing 442

Pricing Consumer Goods Training Small Business 442