ChowNow

MAY 23, 2025

If you want to escape the guesswork and increase your monthly profits, you need to use menu engineeringit blends psychology, data, and clever design to help you sell more of your most profitable items. Menu engineering is the process of using data and design to make your menu more profitable. This is often a menu psychology problem.

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

Culinary Cues

NOVEMBER 22, 2024

I have always made sure that these smells are part of the grand design of how a kitchen must operate. The smells of the kitchen are individually unique, yet somehow blend to make sense. I think, even if these items weren’t on a menu, I would find a way to bring them into the fold. These are my memories of cooking for the soul.

Food 414

Food Front of House Back of House Point of Sale 414

Modern Restaurant Management

JANUARY 20, 2025

But behind the friendly smiles and occasional free merch is a strategy designed to make them as much money as possible. It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. This isn’t a knock on them. Like you, they’re in this business to turn a profit. billion for yourself.

Operations 418

Operations Beverage Point of Sale Pricing 418

Culinary Cues

MAY 12, 2025

Cooking should be fun and designed to make all involved happy. A growing number of chefs are shifting their attention to independent operations that focus on foods with wider appeal that need a commitment to excellence. So where are the opportunities to do just that while providing a taste of excellence to a wider audience?

Fine Dining 348

Fine Dining Seasonal Menu Front of House Customer Experience 348

ChowNow

APRIL 11, 2025

Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. Tablets are everywhere in restaurants these days, and with good reason. Its a nightmare.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Culinary Cues

APRIL 14, 2025

When prepared tableside, the well-trained server or matre d would crush garlic between sister table forks, rub the interior of the bowl, use finesse to pour the right amount of olive oil, a coddled egg yolk, fresh lemon, salt and cracked pepper, and freshly grated parmigiana cheese. As is the case with Caesar Salad, the story sells.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

Culinary Cues

JULY 15, 2024

A training investment in your people is an investment in the success of the business. A training investment in your people is an investment in the success of the business. The hiring process is one of the most important steps in designing and delivering a great product or service. Hire people who “fit”.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Modern Restaurant Management

MAY 21, 2021

It’s no wonder that restaurant franchising is so popular — franchisees buy into a proven business model with built-in branding, training and production methods, and (hopefully) a solid customer base. Training and soft opening are costs that can vary wildly depending on the level of training your franchise location requires.

Franchise 508

Franchise Franchising Tip Distribution Design 508

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

Modern Restaurant Management

JUNE 25, 2020

Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. During the training, encourage employees to document physically demanding job duties such as heavy lifting to help identify and plan around potential injury risks. Foster Good Hygiene.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

Culinary Cues

MAY 13, 2023

A well-designed program will instill an understanding of discipline, the foundations of cooking, passion, structure, the how and why of cooking, and the professionalism that will help to define the type of chef you may become. This is the biting question, the one that helps a young cook decide what path to take.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Modern Restaurant Management

OCTOBER 7, 2024

In almost every conversation I have with other industry professionals, someone will say “before COVID… ” or “since COVID… ” As a matter of fact, in many of my articles I make the same comparison. I’ll make this connection for you later in this article. This is a trend I hope will go away.

2025 474

2025 Loyalty Program Waste Compost 474

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. Gradually, states let operations resume, but no matter where you are, we are all now in the same boat: no staff!

Seating 468

Seating Training Customer Service Point of Sale 468

ChowNow

JANUARY 23, 2025

In this article, youre going to learn five restaurant customer retention strategies that will not only keep your current regulars happy but will also help you grow your repeat customer base. Does every cook prepare each dish exactly the same as the chef trained them to? Does front of house greet every customer the same?

2025 195

2025 Loyalty Program Operations Email Marketing 195

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar. Aside from price, menu engineering also involves looking into its design.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. Cooks are expected to follow these standards and never deviate. The reputation of the business is based on “no surprises”. This leads not only to product consistency, but also cost dependability.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Smaller portions lead to lower price tags, broader acceptance, and enhanced value from a well-designed, balanced meal. [] TRAINING: We all know the drill – it’s a business of pennies, but without everyone’s buy-in, those pennies will quickly evaporate.

Pricing 442

Pricing Consumer Goods Training Small Business 442

ChowNow

APRIL 25, 2025

Its more than just designing a cool logo, picking a catchy name, and slapping it on everything. Its the sum of everything about your restaurant, from your menu design and decor to the tone you use when replying to comments on social media or greeting customers walking through the door. But how to brand a restaurant isnt always clear.

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

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

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. These features help restaurant owners and interior designers draft layouts and experiment with configurations. This preemptive training reduces the learning curve.

Innovation 130

Innovation Transportation Loyalty Program Social Media 130

Culinary Cues

MAY 15, 2025

A win-win-win. [] RESULTS: The process is designed to yield the results that everyone expects. If you and your employer are confident in your abilities, then the result will be customers who trust in your ability to consistently meet and exceed THEIR expectations.

Uniforms 223

Uniforms Coaching Restaurant Law Customer Experience 223

Culinary Cues

AUGUST 26, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food Twelve-hundred calorie meals are not healthy and actually – not enjoyable.

Dine-in 443

Dine-in Training Seasonal Menu Sports 443

Culinary Cues

NOVEMBER 10, 2023

Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about. Assign cooks the responsibility to design menu features and then celebrate their work. Invest in their excellence and they just might invest more in yours.

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. The dance is well designed, and every person plays a role in bringing service to fruition. Am I wagging a finger at those operations that perpetuate the negative? Yes, but at the same time I offer encouragement to change.

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

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. Ahh…the mission statement. The right mission statement can help to drive raving fans, dedicated employees, and profitable businesses.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

JANUARY 20, 2024

A menu should thus be designed and priced to make those items seem essential. Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Design your wine by the glass program to make sense for the guest and the property. Do it right!

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 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

DECEMBER 5, 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 Wax on, wax off, young grasshopper.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

ChowNow

JANUARY 30, 2025

Design your brands look and feel. Start by creating a cohesive design that includes your logo, color palette, and typography. Create a Consistent Customer Experience Weve said it many times throughout this article, but consistency is the secret sauce to making your restaurants branding work. Consistency builds trust.

Email Marketing 195

Email Marketing Mobile Ordering Customer Experience Online Ordering 195

Modern Restaurant Management

APRIL 2, 2020

Novel ways to deliver everything from orchestral music to personal training and therapy/addiction treatment have made the rounds as viral social media videos or popular articles. Imagine a local personal trainer that works via in-person training sessions exclusively.

Social Media 488

Social Media Small Business Customer Service Cash Management 488

Culinary Cues

MARCH 4, 2022

I would assume that many chefs who read this article – at least the ones from my generation have reflected on where they are, what they have done, and what they are still able to do. We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc.

Coaching 474

Coaching Training Fine Dining Article 474

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. PLAN BETTER – TRAIN HARDER. ” -Danny Meyer – Union Square Hospitality. CAFÉ Talks Podcast.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

ChowNow

MAY 30, 2025

If youre looking for a loyalty program, ChowNows Rewards Program is designed to reward diners and keep them coming back to your direct ordering channels. Just make sure your staff is hyped and trained upwhen done right, these promos move fast. If youre looking for restaurant promotion ideas, youre in the right place.

Ordering 195

Ordering Loyalty Program Social Media Email Marketing 195

Culinary Cues

AUGUST 22, 2022

PLAN BETTER -TRAIN HARDER. More than 800 articles and short stories on kitchens & restaurants. Sure, this is naïve, but remember this country’s restaurant business was built on the backs of private, single unit entrepreneurships. Support your small local restaurants – we need them. Harvest America Ventures, LLC. CAFÉ Talks podcast.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

DECEMBER 11, 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 80 interviews with the most influential people in food

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Modern Restaurant Management

JUNE 23, 2021

Class K extinguishers are designed for use on fires involving cooking grease, oils or fats. It is not enough to simply have one on hand, in fact it’s vital that staff is trained on protocols in the event of a kitchen fire. Employee training should ensure that everyone in the kitchen knows how to use the fire extinguisher.

Kitchen Safety 470

Kitchen Safety Food Safety Equipment Insurance 470

Culinary Cues

MAY 2, 2020

This is a time to train yourself to breathe and think more clearly. Every chef understands that the success of a restaurant is in the hands of the team that he or she is able to put together, train, and support. PLAN BETTER – TRAIN HARDER. over 600 articles that are there for your benefit). Harvest America Ventures, LLC.

Take-out 389

Take-out Training Transportation Customer Experience 389