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. www.harvestamericacues.com – BLOG. ” -Danny Meyer – Union Square Hospitality.

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Dine-in Small Business Seasonal Menu Café 450

Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

Training 442

Training Customer Service Uniforms Leadership 442

ChowNow

FEBRUARY 11, 2020

After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. When you look at their “restaurant inventory” in total, nearly half of all the restaurants now listed on Grubhub never agreed to join the platform. They signed up just 15,000 partners in the same period.

Pricing 397

Pricing Online Ordering Customer Experience Social Media 397

Culinary Cues

MAY 13, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

DECEMBER 5, 2023

It is one of the most essential positions in the kitchen, operated by a person who is responsible for the single most expensive piece of equipment and one of the costliest inventories (China, flatware, glassware). The dishwasher position teaches you to be humble and service oriented. Wax on, wax off, young grasshopper.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Culinary Cues

DECEMBER 3, 2022

We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service. Stay tuned for the next article – FULL HOUSE -ALL HANDS-ON DECK. www.harvestamericacues.com BLOG. Over 800 articles about the business and people of food). Morning, Jack.” Morning, chef.”.

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Back of House Hotels Front of House Book 435

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

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Coaching Sports Point of Sale Take-out 466

Culinary Cues

DECEMBER 21, 2023

Sunday nights taking inventory in the freezer and coolers until I couldn’t feel my fingertips anymore helped me to understand what everything costs and how impactful waste, theft, spoilage, and inaccurate counts can be. Happy holidays and positive vibes for an even better 2024.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

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.

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Food Truck Food Food Safety Customer Service 445

Culinary Cues

APRIL 1, 2024

There would be two Secret Service Agents who would purchase all the ingredients separate from our normal storeroom inventory and would be stationed in the kitchen watching my every move. They could not take any chances when it came to the safety of the second person in line of succession to the presidency.

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Back of House Kitchen Safety Hotels Front of House 421

Culinary Cues

JUNE 16, 2023

He would expedite the line a few nights a week, help the chef take inventories, place orders, schedule kitchen staff, test new recipes, learn about flavor pairing for menu development, work banquets, jump into every position in the operation and even sit in on wine tastings so that he could build an appreciation for wine/food combinations.

Kitchen Safety 414

Kitchen Safety Back of House Hotels Food Safety 414

Wasserstrom

JULY 11, 2023

Inventory management is a critical component of any restaurant’s success. By effectively managing inventory, restaurants can reduce waste, improve efficiency, and boost profits. In this series of articles, we will explore key aspects of inventory management in restaurants, starting with forecasting demand.

Inventory 98

Inventory Management Management Waste 98

Culinary Cues

SEPTEMBER 14, 2023

PLAN BETTER – TRAIN HARDER – WATCH FOR THE SIGNS OF MENTAL AND EMOTIONAL FATIGUE Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

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BOH POS Influencer Point of Sale 368

Culinary Cues

MAY 21, 2023

Sanjay Gupta – Technology and Social Media: [link] PLAN BETTER – TRAIN HARDER Be in Control Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

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Technology Social Media Back of House Front of House 416

Culinary Cues

DECEMBER 8, 2022

The kitchen crew was immersed in deep cleaning mode as everything was scrubbed down, coolers re-organized, everything labeled and dated, and inventories taken so that we could begin to place orders and restock for normal business on Monday. www.harvestamericacues.com BLOG. Over 800 articles about the business and people of food).

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Front of House Back of House Seating Food Truck 449

Culinary Cues

AUGUST 7, 2023

Other’s will scratch their heads and look in a mirror, take personal inventory and begin to wonder if there might be some truth to all this speculation without any scientific research. I’m in control so leave me alone!” Hmmmm, does this sound familiar? Some may laugh and push this theory aside as ridiculous.

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Café Take-out Inventory Blog 417

Culinary Cues

SEPTEMBER 21, 2023

He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. But he was ready to jump into the two-year program. He graduated and was immediately hired to work at another resort hotel in Colorado. You never know.

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Back of House Hotels Uniforms Certification 338

Goliath Consulting

JULY 19, 2023

In this article, we are thrilled to introduce a remarkable new book written by our very own Jay Bandy. With a keen focus on profitability, he sheds light on key aspects such as menu engineering, inventory management, and cost control, helping managers drive sustainable growth for their establishments.

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Leadership Book Customer Experience Seasonal Menu 195

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Employee Relations 449

Employee Relations Training Fine Dining Communication 449

7 Shifts

AUGUST 10, 2020

In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency. Check out this article on Lifehack for DIY tips for how to cheaply save space and organize content in your back office. Don’t have the budget for any filing products?

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Document Restaurant Law Book Point of Sale 351

7 Shifts

MARCH 27, 2020

Read through our article on how to pivot your restaurant to takeout & delivery to see if leveraging these revenue channels is an option for your business. Consider things like merchandise sales, inventory sales, or private cooking lessons. A blog post explaining why you are closed when you expect to reopen is also a good idea.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Qu

MARCH 28, 2025

Automated Inventory Management Today, general managers spend hours weekly counting inventory, often discovering shortages only after they cause problems. Even better, general managers save valuable time and costs, reducing unexpected product outages. Watch the full AWS re:Invent presentation on revolutionizing Edge computing here.

Fast Casual 52

Fast Casual Technology Point of Sale Mobile Ordering 52

Sling

JUNE 4, 2023

In this article, we discuss some of the key performance indicators that all restaurant managers should know, how to calculate these important restaurant ratios, and what to do with the numbers when you’re done. Curious about what’s going on “under the hood” of your restaurant and want to make your business more profitable?

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Inventory Article Blog Food Supply 78

Sling

JUNE 9, 2023

So, in this article, we discuss some of the most important restaurant costs, how to calculate them, and how to use them to run your restaurant better. For the remainder of this article, we’ll use one month as our time period of choice. This will be your Beginning Inventory. This will be your Ending Inventory.

Operations 78

Operations Food Supply Inventory Point of Sale 78

Sling

DECEMBER 14, 2021

In this article, we’ll show you 16 personality types based on the research of Carl Jung and Isabel Briggs Myers and tell you how to motivate each. For tips on creating an effective hierarchy of responsibility, check out his article from the Sling blog: What Is An Organizational Chart And Why Does Your Business Need One?

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Entertainment Communication Innovation Article 148

Sling

APRIL 19, 2021

In this article, the experts at Sling will answer those questions and show you how to get control of your margin with some basic math. How you manage inventory. 2) Sell Off Old Inventory. Reducing your inventory brings in more revenue, decreases expenses, and improves the profit margin throughout your entire business.

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Small Business Cash Management Customer Service Inventory 145

Sling

OCTOBER 1, 2021

In this article, we take an in-depth look at why this food cost number matters for your restaurant, how to calculate it, and the best way to optimize for success. Step One : Take inventory of all the food supplies you received at the start of the week. This will be your Beginning Inventory. This will be your Ending Inventory.

Definition 78

Definition Food Seasonal Menu Inventory 78

Xtra Chef

AUGUST 12, 2020

Manage Restaurant Inventory with an Iron Fist. Find more information in this blog post. From there, the food cost percentage for the plate can be determined with this formula: For specific guidance on calculating plate cost and to see it in practice with an example, visit our article, How to Calculate Plate Cost.

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Food Inventory Waste Food Order 120

The Rail

JUNE 24, 2024

You can easily reconfigure your storage layout to accommodate inventory or bar setup changes. This efficient use of space can also lead to better inventory management , as items are less likely to be misplaced or overlooked. Off-site storage also helps keep on-site inventory manageable, reducing clutter and improving organization.

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Supplies Bar Mobile Ordering Inventory 100

Clover - Restaurants

JUNE 5, 2024

If you’re already taking weekly inventories, this hack probably won’t be super helpful. With this restaurant inventory management hack, you can sustainably manage waste, maximize profitability, and wrangle wiley food costs. Check out this blog for more info. Make your next inventory less painful.

Inventory 52

Inventory Management Management Mobile Ordering 52

Sling

AUGUST 9, 2021

In this article, the restaurant management experts at Sling provide eight examples of restaurant floor plans that are sure to stimulate your creativity. With that unique feature, your staff can accept deliveries, restock, and take inventory without getting in the way of the cooks and servers. Source: Pos.toasttab.com.

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Seating Small Business Dine-in Sourcing 148

Sling

AUGUST 1, 2024

In this article, we discuss how to get started with restaurant bookkeeping and the terms and practices that make it work. For more information on prime cost and how it can benefit your restaurant, check out this article from the Sling blog: Prime Cost: Why It Matters For Your Restaurant And How To Calculate It.

Management 78

Management Management Cash Management Seating 78

Bingage

DECEMBER 2, 2019

We have seen a massive change in the industry, there is a huge focus on online ordering systems, implementation of AI (Artificial intelligence) in restaurants , cloud-based CRM systems and food and inventory management techniques and many more. 2019, is about to end! General Restaurant Industry Statistics – 1. Source ) 2. Source ) 2.

Social Media 96

Social Media Online Ordering Employee Relations Sourcing 96

Izettle

OCTOBER 25, 2021

Find your customers where they already are and they won’t have to find you – your products are only a click, an email, or a direct message away (for more on that read our article on omnichannel marketing. When it comes to multi-channel inventory management integration is key. Bringing the in-store experience online (and vice versa).

Customer Experience 98

Customer Experience Customer Service Website Management Inventory 98

Sling

APRIL 27, 2023

In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

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Operations Management Management Inventory 78

Margin Edge

OCTOBER 19, 2021

This blog discusses how to calculate waste, an industry hack to make it easier using key items, and how doing this can positively impact your business’ bottom line. And even better, calculating using this hack means you really only need to take inventory of those five items for it to work. Calculating with an RMS.

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Waste Food Inventory POS 98