Culinary Cues

APRIL 10, 2025

One such awakening is my passion for telling stories, writing, and communicating thoughts with the pen and keyboard. On this day in 2025 I humbly present my third novel a work of fiction that allows me to tell a story through the eyes of a chef. As a 15-year-old I had no business thinking about becoming a chef, but I did.

Travel 350

Travel 2025 Blog Food Order 350

Culinary Cues

FEBRUARY 27, 2025

.” Jack Welch Welch, the visionary past CEO of General Electric points to the most important role of a leader (chef, manager, restaurant owner) which is to develop their staff, to mentor them, to teach and train, and feed their passion until they match or even surpass your own abilities. This is the sign of true leadership.

Consumer Goods 290

Consumer Goods Presentation Leadership Dine-in 290

Culinary Cues

MAY 22, 2025

We should work to correct what is wrong, communicate effectively with one another, listen to the reasons why some of those circumstances continue to exist, and work together to find solutions. In many cases the answers are best found from the bottom up and not the top down.

Food Truck 296

Food Truck Sports Education Influencer 296

7 Shifts

NOVEMBER 15, 2024

In this article: How do you handle inventory management to keep the bar always adequately stocked? As such, knowledge of the law and how to train staff to comply is crucial. Effective managers prioritize regular training sessions that cover responsible serving practices. Training is a crucial restaurant management skill.

Bar 195

Bar Management Management Hiring 195

Modern Restaurant Management

JUNE 28, 2021

In my last article I talked about how busy our restaurants will be. Adjusting Hours and Customer Communication. Training, Training, Training … Making Current Staff and Managers Better. That was only a few weeks ago and we are now there. At this point every state is reopened to 100-percent capacity.

Customer Service 465

Customer Service Reservations Specials Training 465

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. PLAN BETTER – TRAIN HARDER. Those who do not understand marketing are playing a guessing game. Harvest America Ventures, LLC.

Customer Experience 463

Customer Experience Café Hospitality Customer Service 463

ChowNow

FEBRUARY 28, 2025

In this article, well show you how to consolidate your delivery apps into one system so you can end tablet chaos, improve takeout operation, and ensure customers get their food fast, hot, and, most importantly, accurate. Staff training and inconsistent efficiency. Train every staff member on the new system.

Delivery 195

Delivery Online Ordering Customer Service POS 195

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. A lack of communication is possibly the most overlooked problem affecting the supply chain. You can read our original article here (10).

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Supplies Food Supply Front of House Fast Casual 414

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

MAY 13, 2023

This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function.

Hotels 505

Hotels Point of Sale Cash Management Training 505

The Rail

NOVEMBER 1, 2024

In this article, we’ll explore the key tech innovations that are simplifying restaurant relocation and helping owners make a seamless transition to their new space. Virtual Reality for Training Staff When moving to a new location, restaurant staff may need to adjust to a new layout. This preemptive training reduces the learning curve.

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Innovation Transportation Loyalty Program Social Media 130

Culinary Cues

MAY 6, 2025

I have long touted the importance of breaking bread and using our skill as cooks to communicate at a different level with people who may agree or disagree with us, but who can find common ground over a well-prepared plate of food. How will you do that?

Consumer Goods 249

Consumer Goods Education Sourcing Training 249

ChowNow

APRIL 4, 2025

Train your staff to politely mention online reviews when a customer expresses satisfaction. For more information on how to collect and grow your Google reviews, read our article How To Get More Google Restaurant Reviews From Customers. A simple, Wed love to hear your feedback on Google or Yelp, can go a long way.

Management 195

Management Management Social Media Online Ordering 195

Modern Restaurant Management

JULY 5, 2023

This article explores how QSRs can harness the power of technology to enhance operations, deliver more engaging experiences, reduce costs and increase profitability. On top of the foundation are advanced methods to gather data, such as loyalty programs, new communication channels and customer relationship management.

Hospitality 449

Hospitality Customer Experience Customer Service Loyalty Program 449

Goliath Consulting

JULY 28, 2020

You can visit a step by step guide to conflict resolution in the AMA article here (4, 5), but we recommend supervisors to first create opportunities for awareness and open dialogue with their staff. Effective Communication. Conclusion. References: (1) [link]. (2) 2) [link]. (3) 3) [link]. (4) 4) [link]. (5) 5) [link]. (6) 6) [link]. (7)

Leadership 348

Leadership Employee Relations Front of House Communication 348

Modern Restaurant Management

JUNE 23, 2022

The hi-tech workforce has expanded into factories, warehouses, ecommerce delivery fleets, and this article’s focus: quick serve restaurants. Robotics – A recent BostInno article included this video of Alfred the Robot making salads at BONAPITA, a fast-casual Mediterranean restaurant in West Roxbury, MA.

Food 474

Food Food Safety Front of House Fast Casual 474

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Standardized training across all of your locations unifies all employees to work within the guidelines you've created. Delegating Responsibilities.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

JUNE 17, 2020

This article addresses some of the most common concerns arising out of the COVID-19 pandemic, from the perspective of an employment lawyer and a restaurateur. Essential to calming the storm is communication with your customers. Inform them of the training you have provided to your staff on these measures.

Employee Relations 493

Employee Relations Food Safety Small Business Government 493

Culinary Cues

SEPTEMBER 14, 2023

What are the signs of cooks and chefs feeling the mental and emotional pressure of the job: COMMUNICATION GAP: Once vocal, thought provoking, opinionated individuals who simply shut down and shy away from conversations or debate may very well be filled with angst, self-doubt, confusion, and anxiety. TRAINING: You can never train too much.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

ChowNow

MARCH 27, 2025

In this article, youll learn: The 10 KPIs for online food delivery every restaurant should monitor Why these metrics matter to your business How to track and improve them Lets dive into the KPIs that can make or break your online delivery strategy. For example, train kitchen staff to prepare orders in the order they were received.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

Culinary Cues

FEBRUARY 1, 2021

We are communicators, ambassadors, and speakers of the universal language of food. The preparation and sharing of food brings all of our senses into alignment and points us to the question: “what am I capable of creating and how can I communicate what I am feeling with others through food?” PLAN BETTER – TRAIN HARDER.

Small Business 445

Small Business Front of House Customer Service Communication 445

ChowNow

JANUARY 30, 2025

It communicates your purposewhy your restaurant exists, what makes it unique, and what emotional connection you want to build with your customers. This includes your: Logo Color palette Typography These elements all work together to communicate your personality and values. Consistency builds trust.

Email Marketing 195

Email Marketing Mobile Ordering Customer Experience Online Ordering 195

ChowNow

FEBRUARY 21, 2025

In this article, you will learn: How to educate customers on why direct ordering matters Simple incentives to encourage direct orders Ways to streamline and promote your direct ordering system Lets explore the best ways to shift customer behavior and grow your direct ordering sales. But how do you get diners to change their habits?

Ordering 195

Ordering Email Marketing Online Ordering Social Media 195

Culinary Cues

JANUARY 3, 2023

When we care about people, when their experience is important to us, when we communicate the very best of what hospitality means then the whole feel of the business falls in line. PLAN BETTER – TRAIN HARDER. Over 800 articles about the business and people of food). Happy, welcomed employees produce happy food. _Danny Meyer.

Hospitality 466

Hospitality Customer Experience Customer Service Small Business 466

Culinary Cues

JUNE 13, 2023

The plight of the worker has been immortalized in books, articles, blogs, social media posts, union contracts, songs, and movies for as long as those methods of communication have existed. So here is the point of this article: “Work is important to our physical, mental, and emotional wellbeing. Of course, I could go on and on.

Article 406

Article Social Media Blog Café 406

Modern Restaurant Management

AUGUST 22, 2023

In this article, I’ll share the areas where AI is best suited to improve your restaurant business, what the limitations are and how restaurants can leverage alternatives to drive revenue, today. They streamline communication and free up staff while reducing wait time for customers. But it’s just like a computer brain.

Marketing 419

Marketing Social Media Point of Sale Customer Service 419

ChowNow

MARCH 19, 2025

In this article, you will learn: Why takeout is a powerful tool for customer retention The biggest reason diners dont returnand how to fix it Simple strategies to turn first-time customers into regulars Lets look closer at how takeout has changed.

Loyalty Program 195

Loyalty Program Email Marketing Back of House Customer Experience 195

Modern Restaurant Management

JULY 6, 2020

The article you read from last year may be outdated. First, communicating expectations and holding employees accountable reduces surprises. The cardinal rules in the employee discipline realm are treat employees equally, communicate expectations, hold employees accountable, and document, document, document.

Restaurant Law 482

Restaurant Law Document Insurance Hiring 482

Culinary Cues

DECEMBER 5, 2023

Sous chefs are trainers, schedulers, production managers, quality control geeks, motivators, timing engineers, communicators, organizers, and roundsmen able to fill in any position where they might be needed. Wax on, wax off. [] The sous chef is the second in command – the person who is the lead operations manager.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Culinary Cues

JUNE 29, 2024

The service staff members have been well-trained and are enthusiastic about the restaurant concept. This means a lot and will help to bring them back time and again. [] REGULAR COMMUNICATION FROM THE CHEF & OWNER: The dining experience includes the bookends of enticement and follow up. So, that should be it.

Customer Experience 345

Customer Experience Dine-in Back of House Customer Service 345

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee.

Food Truck 386

Food Truck Back of House Education Training 386

ChowNow

FEBRUARY 28, 2025

In this article, you will learn: How to improve your restaurants visibility so more people discover you Engagement strategies that turn first-time visitors into repeat customers Practical marketing tactics to fill more tables and increase takeout orders Here are eight strategies proven to attract more customers to your restaurant.

2025 195

2025 Email Marketing Social Media Loyalty Program 195

Culinary Cues

MAY 2, 2020

This is a time to train yourself to breathe and think more clearly. You are an exceptional cook, a communicator, a planner, a problem solver, a team builder and a business savvy chef with an entrepreneurial spirit. PLAN BETTER – TRAIN HARDER. over 600 articles that are there for your benefit). We are in this together.

Take-out 389

Take-out Training Transportation Customer Experience 389

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Recommended Reading: How to Reduce Turnover Through Restaurant Staff Training What Makes a Good Work Environment? If you’re not sure where to start, ask!

Back of House 276

Back of House Management Management BOH 276

Modern Restaurant Management

APRIL 2, 2020

Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. Regional Training Forums – in-person and virtual meetings across the U.S. Hospitality Training Magazine – articles and member blogs with practical training content. For more information, visit click here.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

MAY 21, 2023

Like most living things, the desire to connect, communicate, and follow others has been apparent since the beginning of time. So, I thought from what I know, and what I have experienced, I would take a hard look at the good, the bad, and the ugly (the theme song from the movie is playing in my head).

Technology 416

Technology Social Media Back of House Front of House 416

ChowNow

APRIL 25, 2025

With a restaurant email list, operators have a direct line of communication with guests that cant be blocked by third-party platforms that hide your customer data or social media algorithms that no one really understands. You can also train staff to mention sign-ups casually during checkout.

Email Marketing 195

Email Marketing Marketing Loyalty Program Online Ordering 195