Culinary Cues

MAY 12, 2025

Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Kitchens of great renown are staffed with dozens of talented young cooks, some even there as a stagiere working just to learn and build their resumes. At the same time you deserve to have a life.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Modern Restaurant Management

JANUARY 22, 2025

This article will explain how renovating a restaurant using 3D design technology saves time and money and delivers a better final result How 3D Modeling Simplifies Restaurant Renovation Planning Traditional methods do little to help one have an efficient and effective restaurant remodeling. Such detections include structural elements (e.g.,

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

SEPTEMBER 9, 2022

This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. Take temperature checks – constantly checking equipment to ensure its optimal temperature is an essential daily task. Inflation is promptly changing the behavior of everyone.

Inventory 474

Inventory Equipment Waste Pricing 474

Modern Restaurant Management

DECEMBER 21, 2023

How to Better Ensure You Won’t Need Your Fire Extinguisher The best response is to prevent a fire before it starts by updating and cleaning your kitchen equipment, ensuring rags and smoking materials are disposed of properly, investing in Class K extinguishers and finally 86ing flaming shots. This article is not a template.

2024 474

2024 Kitchen Safety Cash Management Tip Distribution 474

Modern Restaurant Management

NOVEMBER 7, 2024

In this article, we’ll look at the smart strategies restaurants can enact in their supply chain management to minimize food waste, improve margins, and ease their environmental impact in the process. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control.

Food Supply 443

Food Supply Waste Supplies Management 443

ChowNow

MAY 23, 2025

In this article, youll learn: Why every operator has to monitor their restaurant profit margins Why it can be so challenging to increase your profit margins How to improve your margin numbers Lets dig into why margins, not just sales, make or break a restaurant business. This gives you a sense of how effective your menu pricing is.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

Modern Restaurant Management

JUNE 24, 2022

Procedures for Operating Restaurant Equipment (if applicable). For employees operating restaurant equipment, outline standard operating procedures, such as: Do not wear loose clothing or jewelry that could become caught in machinery. Use equipment properly. Do not use frayed cords or defective equipment.

Food Safety 493

Food Safety Kitchen Safety Restaurant Law Equipment 493

Modern Restaurant Management

JUNE 2, 2021

A recent CNBC article Renters Have More Leverage Than Ever , says, “While negotiating might have once landed your application in the reject pile, it is now something landlords will engage with, particularly in cities that saw large chunks of their populations flee to the suburbs.”

Social Media 508

Social Media Article Government Equipment 508

Perfect Daily Grind

JUNE 9, 2025

This rapid market growth also gave rise to prosumers – highly skilled and educated consumers who invest in premium equipment. You may also like our article on the future of espresso machine technology. In response, many people began investing in their equipment setups and high-quality coffee to prepare their favourite drinks at home.

Equipment 160

Equipment Café Innovation Consumer Goods 160

Perfect Daily Grind

JUNE 9, 2025

You may also like our article on whether we need to rethink the relationship between grind size and extraction. We now see equipment like refractometers, home roasters, and grinders being developed to bridge the gap between commercial cafés and home setups, making a high-quality cup of coffee more accessible than ever. Enjoyed this?

Café 126

Café Transportation Travel 2025 126

The Rail

NOVEMBER 1, 2024

By Lindsay Lawrence, Contributor Relocating a restaurant is no small feat, as it involves managing the transportation of kitchen equipment, reestablishing the space’s atmosphere, and ensuring minimal disruption to your business. These tools make it easier to ensure that equipment will fit properly.

Innovation 130

Innovation Transportation Loyalty Program Social Media 130

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 #9: Buying used equipment. Pitfall #2: Underestimating construction expenses.

Restaurant Law 434

Restaurant Law Equipment Hiring Design 434

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing.

Social Media 474

Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

JULY 31, 2020

Articles written in early March, just a week before most restaurant COVID-19 closures suggested that restaurant bankruptcies were increasing with more on the way. Interestingly enough, these articles didn’t even reference the unfathomable closures that would soon follow caused by COVID-19.

Retail 444

Retail Casual Back of House Consumer Goods 444

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. Restaurant managers can now detect and avoid equipment failures before they happen. In fact, the hi-tech workplace is no longer the domain of office workers glued to computer screens.

Food 474

Food Food Safety Front of House Fast Casual 474

Perfect Daily Grind

MAY 25, 2025

You may also like our article on how automation can make the coffee sector more productive. Investing in equipment Given the large upfront investment to buy roasting equipment, café owners need to select cost-effective, efficient models. Then read our article on why some roasters are switching to electric machines.

Café 135

Café Pricing Management Management 135

7 Shifts

NOVEMBER 15, 2024

In this article: What strategies do you use to motivate and engage your restaurant employees? How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you handle disputes between customers and employees?

Leadership 195

Leadership Management Management Operations 195

ChowNow

MARCH 28, 2025

AI-powered kitchen equipment can detect these changes in real-time and adjust the heat automatically based on volume. Predictive maintenance: Repair kitchen equipment before it shuts down service Nobody wants to lose a fridge full of product or scramble during the dinner rush because the oven went down.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Perfect Daily Grind

JUNE 10, 2025

This starts with equipment. You may also like our article on how to create a safe and healthy roastery. Roastery employees handle equipment set at very high temperatures, ranging from 160°C to 220°C (320°F to 428°F). Lack of routine equipment maintenance is another safety culprit. Want to read more articles like this?

Equipment 97

Equipment Small Business Article Recycling 97

Modern Restaurant Management

JUNE 23, 2021

Regular maintenance and cleaning is an important safety factor for any kitchen equipment and a commercial fryer is no exception to this rule. Following regular cleaning procedures will not only increase the safety for employees but also extend the life of your equipment. Clean your Commercial Fryer Regularly for Safety.

Kitchen Safety 470

Kitchen Safety Food Safety Equipment Insurance 470

Modern Restaurant Management

NOVEMBER 27, 2023

This article will provide insights into restaurant maintenance strategies, best practices to implement them, and tips and tricks to drive long-term success. Inadequate maintenance can also lead to more frequent equipment breakdowns and premature equipment replacements.

Audits 309

Audits Equipment Kitchen Safety Food Safety 309

7 Shifts

APRIL 29, 2021

Personal protective equipment (PPE) and cleaning supplies. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. You can use the funds to cover expenses incurred from February 15, 2020 until March 11, 2023.Expenses

Restaurant Law 370

Restaurant Law Document Brewery Point of Sale 370

Harbor Touch

MARCH 18, 2025

Equipment and Furniture: Deduct That Big Spend New ovens or tables can cost a chunk, often $5,000 or more. Accounting Tip: Log equipment purchases in your accounting software under equipment. Equipment: tables, chairs, POS systems. Sync it to your accounting software for a smooth handoff. It cut his taxes clean that year.

Point of Sale 138

Point of Sale POS Restaurant Law Equipment 138

Culinary Cues

JANUARY 11, 2022

We do know it will be different and the Baker’s Dozen list in this article will be only the start for those who think they are ready to take the leap. Are you willing to take the leap and dive into the deep end of the pool and are you equipped with proper floatation to ensure that you don’t sink to the bottom?

Customer Experience 463

Customer Experience Café Hospitality Customer Service 463

ChowNow

MAY 9, 2025

In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

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. PLAN BETTER – TRAIN HARDER.

Article 409

Article Point of Sale Take-out Dine-in 409

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 So where will you get exposure to much, if not all of that?

Hotels 505

Hotels Point of Sale Cash Management Training 505

ChowNow

APRIL 15, 2025

In this article, youll learn: How to break down your operating costs into fixed, variable, and semi-variable Smart ways to lower labor and food costs without sacrificing customer service Where hidden expenses are hiding in your tech stackand how to fix it Lets discover where your money is going, and how to take back control.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. Additionally, restaurants will experience a significant shift in technology and customer service.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Culinary Cues

APRIL 15, 2023

If we have any extra it would be our preference to give it to our employees, offer a steady paycheck to the owner/operator, and maybe fix or replace equipment that is beyond its useful life. Please don’t ask us to take it on the chin. We play an important role in the communities where we reside. We would love that.

Café 518

Café Seasonal Menu Social Media Point of Sale 518

Culinary Cues

MARCH 3, 2021

Menus became encyclopedic, the skills to execute these menus were over the top, the equipment that allowed for this level of creativity was space age and expensive, the intensity and stress in the kitchen was as heavy as lead, and the number of staff members required to execute this complexity was painful.

Small Business 450

Small Business Dine-in Seasonal Menu Café 450

Modern Restaurant Management

MARCH 10, 2020

There’s currently lots of technology and equipment in the catering industry that makes our jobs that little bit easier, with kitchen lifts and tablets to take orders, however it’s still a high-pressure working environment.

Catering 404

Catering Insurance Small Business Sourcing 404

Modern Restaurant Management

MAY 21, 2021

Contracts/leases for equipment and services. interior elevations, lighting layout, kitchen equipment layout, etc.). This article provides a roadmap for you to follow, but having a qualified architect on your side is the ultimate safeguard to ensure the plan is properly executed. Contract/lease for the space. Ask Your Landlord.

Franchise 508

Franchise Franchising Tip Distribution Design 508

Modern Restaurant Management

NOVEMBER 21, 2023

This article will shed light on a range of restaurant-specific energy efficiency tactics and explore several recommendations—from low-to-no-cost actions that require minimal investment to more substantial and strategic approaches that promise a significant return on efficiency-related expenditure.

Equipment 294

Equipment Outdoor Sustainability Employee Relations 294

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. The article was my first to go viral allowing me to realize that so many chefs and cooks were looking for a structure that defines what it means to be a professional. Respect is the most important foundation of success in any field.

Kitchen Safety 413

Kitchen Safety Back of House Front of House Food Safety 413

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? For example, energy-efficient lighting and equipment can lower your monthly bills, so you can consider upgrading to more energy-efficient options.

Merchandise 195

Merchandise Point of Sale Seasonal Menu Bar 195

ChowNow

APRIL 4, 2025

That extra margin can make a real differencewhether youre reinvesting in your staff, upgrading equipment, or just catching your breath. This means customers place orders through your own website or appnot a third-party platform. You keep more of what you earn, which means each order is more profitable from the get-go.

Ordering 195

Ordering Mobile Ordering Online Ordering Loyalty Program 195