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

ChowNow

MARCH 21, 2025

Is your staff struggling to juggle multiple tablets, leading to slower service and mistakes? Instead of streamlining services, your delivery station creates chaosmultiple tablets cluttering the counter, staff constantly switching between screens, and a never-ending struggle to keep up with incoming orders.

Delivery 195

Delivery Operations Food Online Ordering 195

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively.

Operations 195

Operations Management Management Front of House 195

ChowNow

MAY 2, 2025

Youre not just managing food and staff, youre battling slim profit margins, high operating expenses, and constantly changing customer preferences. Part of it comes from lumping together all service-providing businesses or misunderstanding what failure means. Who are your customers ? So why the disconnect?

Email Marketing 195

Email Marketing Social Media Cash Management Leadership 195

Modern Restaurant Management

JULY 5, 2022

In my last article I discussed how robots will transform our industry in a big way, but that is a few years off. In this article I will discuss the strategies that I have implemented with my clients across the country. The first question is, how do I give the quality service that our guests expect? Quality Service Above All.

Seating 468

Seating Training Customer Service Point of Sale 468

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

ChowNow

FEBRUARY 19, 2025

In this article, youll discover how training your restaurant staff on new systems doesnt have to be a big ordeal, slowing down service for guests and costing you money. Between a busy service, tight schedules, and our natural human tendency to resist change, its no surprise that getting everyone on board can be a challenge.

Training 195

Training Online Ordering Customer Service Reference 195

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. Greater numbers of happy customers. Fortunately, theres an easy solution. Order management issues.

Delivery 195

Delivery Online Ordering Customer Service POS 195

Modern Restaurant Management

MARCH 16, 2022

Work Opportunity Tax Credits are a federal credit available to employers who hire individuals from eligible target groups that typically face significant barriers to employment. Every time a restaurant hires an employee to replace someone that has left them, they must in turn pay new federal unemployment and state unemployment taxes.

2006 538

2006 Hiring 2022 Food Supply 538

7 Shifts

DECEMBER 27, 2019

In this article you’ll learn: What’s to blame for high employee turnover in the restaurant industry What employee turnover costs the industry Several solutions for battling staff turnover What’s to blame for the restaurant industry’s high employee turnover rate? Hasty hiring is at the root of the problem. Here’s how.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Modern Restaurant Management

JUNE 15, 2021

The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. The pandemic effectively accelerated trends in how restaurants interact with customers. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

ChowNow

SEPTEMBER 6, 2024

Hiring the right team is one of the most critical decisions you’ll make as a restaurant owner. Your staff not only affects the day-to-day operations but also plays a major role in the customer experience and long-term success of your restaurant. Why It’s Important to Hire the Right Staff for Your Restaurant 1.

Hiring 195

Hiring FOH Recruiting Fine Dining 195

ChowNow

APRIL 15, 2025

One of operators most difficult challenges is balancing restaurant operating costs without compromising the food, service, and customer experience that makes your restaurant unique. Cheaper ingredients and smaller portions can take a toll on your customers loyalty, and thats a cost no restaurant owner can afford.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

The Rail

DECEMBER 2, 2024

By Kateryna Reshetilo, Contributor Are you a restaurant owner looking for ways to keep up with the fast-changing demands of your customers? Today, more than ever, restaurants are turning to custom-built apps to improve convenience, streamline operations, and foster customer loyalty. If so, you’re not alone. from 2023 to 2030.

Delivery 147

Delivery Food Loyalty Program Food Order 147

7 Shifts

AUGUST 18, 2024

This could be a good choice if you find a business that is already established and has a loyal customer base. Choosing Your Concept & Bar Type Defining your concept Your concept is the main idea or theme and includes service style, cuisine, menu, and music. This will give you a good idea of their product and service.

Bar 370

Bar License Email Marketing Customer Service 370

7 Shifts

OCTOBER 22, 2024

Nowadays, running a successful restaurant takes more than great food and good service. From improving your Google listing to leveraging customer reviews, these tips will show you how to boost your visibility and drive more traffic to your restaurant. To do so, you must have an optimized website and engaging social media profiles.

Book 195

Book Marketing Email Marketing Social Media 195

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

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.

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

APRIL 11, 2022

A recent article in The New York Times cited a 5.7-percent This can include asking for recommendations or referrals for new hires, as well as checking in on the morale and mental health of the team. Alternatively, they might also consider adding a default minimum tip to customer checks.

Cash Management 508

Cash Management Healthcare Social Media Communication 508

Modern Restaurant Management

SEPTEMBER 25, 2020

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. Gorlie’s initial investment on the Vet Chef’s opening day was $41,200, and that includes the food inventory for their first service. You can go to your customers.

Food Truck 445

Food Truck Food Food Safety Customer Service 445

Modern Restaurant Management

DECEMBER 21, 2023

Restaurant and bar owners can mitigate these risks by hiring qualified professionals for installation, maintenance and cleaning service. This article is not a template. This article is not intended to give legal opinions or provide any kind of legal counsel. Invest in a drop safe.

2024 474

2024 Kitchen Safety Cash Management Insurance 474

ChowNow

FEBRUARY 28, 2025

Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. billion in revenue.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

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. Topics: Hospitality; hiring and training staff; building workplace culture. ?? Topics: Finance; building a customer base; staffing. ??

Book 370

Book Management Management Restaurant Law 370

Modern Restaurant Management

MAY 12, 2020

Buying the lowest priced materials or hiring the lowest-bidding contractors can lead to shoddy workmanship, cheap and flimsy furniture, furnishings, and equipment that will inevitably break down sooner than higher quality goods and materials. Pitfall #3: Not Hiring local construction professionals. What are the inspection wait times?

Restaurant Law 433

Restaurant Law Equipment Hiring Design 433

Modern Restaurant Management

JULY 6, 2020

Often the upsell from franchisors and service providers includes seemingly convenient, useful, and “free” extras like employee handbooks, wage and hour policies, and employment forms, but these one-size-fits-all documents are often tailored to federal law and don’t account for changes in California law. So What Can You Do?

Restaurant Law 482

Restaurant Law Document Insurance Hiring 482

Harbor Touch

MARCH 18, 2025

Work Opportunity Tax Credit: Hire Smart Hiring veterans, ex-felons, or folks from empowerment zones? The Work Opportunity Tax Credit (WOTC) gives you up to 40% of their first-year wages, max $2,400 per hire. Example: A diner I know hired two vets, claimed $4,800. Fees: accounting, legal, merchant services.

Point of Sale 138

Point of Sale POS Restaurant Law Equipment 138

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. This was the top craving identified in the sixth wave of the Consumer Coronavirus Behavior research conducted by TheCustomer, Brand Keys, the New York-based brand loyalty and customer engagement consultancy, and Suzy, the on-demand research software platform.

Food Safety 511

Food Safety Front of House Back of House Seating 511

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 Franchising 269

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. Expanding your place in the food service industry happens in one of two ways — developing a new restaurant concept or replicating an existing one.

Management 370

Management Management Document Hiring 370

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

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

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

ChowNow

JULY 17, 2024

In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. This could include providing exceptional customer service, maintaining high food quality, ensuring a clean and safe environment, and maximizing efficiency.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Modern Restaurant Management

AUGUST 5, 2020

and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. “Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

Front of House 322

Front of House Back of House Guest Recovery Loyalty Program 322