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

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. Use pour spouts or jiggers to measure each drink accurately.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. 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

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. This type of maintenance is typically the responsibility of specially trained technicians.

Audits 309

Audits Equipment Food Safety Kitchen Safety 309

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? CAFÉ Talks Podcast.

Customer Experience 463

Customer Experience Café Hospitality Customer Service 463

Modern Restaurant Management

JUNE 23, 2021

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. Clean your Commercial Fryer Regularly for Safety. Consult the Owner’s Manual.

Kitchen Safety 470

Kitchen Safety Food Safety Equipment Insurance 470

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

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

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. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Social Media 474

Social Media Cash Management Blog Equipment 474

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

Modern Restaurant Management

FEBRUARY 24, 2022

The problem this article addresses is the trickle-down of the “great resignation.” There are a few reasons: New employees often lack training; ill-equipped and inexperienced workers sustain more injuries trying to use machinery or tools with which they are not familiar.

Hiring 493

Hiring Insurance Hotels Guest Recovery 493

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. Contracts/leases for equipment and services. interior elevations, lighting layout, kitchen equipment layout, etc.).

Franchising 508

Franchising Franchise Tip Distribution Design 508

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. Are you overstaffed on slow days?

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

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

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. You’re only as good as your mise en place.”

Front of House 354

Front of House Food Order Customer Service Customer Experience 354

Perfect Daily Grind

JUNE 4, 2025

Automation can support coffee shops in navigating the unprecedented times the industry is currently experiencing, but it can’t replace the fundamentals of investing in staff training and development. You may also like our article on how automation can better support baristas. Trained baristas are in more demand than ever before.

Café 110

Café Customer Service Technology Customer Experience 110

Perfect Daily Grind

DECEMBER 15, 2019

They look after the equipment, cleaning machinery and spotting problems. Let’s take a look at some of the ways new equipment can help a coffee shop run smoother. . He points out that it improves consistency and is useful for trained and proficient baristas, as well as trainees. . Want to read more articles like this?

Equipment 193

Equipment Customer Service Customer Experience Article 193

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

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 Point of Sale Social Media 518

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 Back of House 97

ChowNow

MAY 2, 2025

In this article, you will learn: What the data really says about how often restaurants fail The most common reasons behind restaurant failure and how to avoid them The strategies successful restaurants use to beat the odds Lets start with what the numbers actually say and what they dont. Create a buffer for unexpected expenses and slow times.

Email Marketing 195

Email Marketing Social Media Cash Management Customer Service 195

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. PLAN BETTER – TRAIN HARDER.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

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

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). It gives you a chance to demonstrate work ethic and your ability to be part of a team. Wax on, wax off, young grasshopper.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Culinary Cues

JULY 19, 2022

You must teach and train the fundamentals, the processes, the flavor profiles, and the history behind cooking a certain way. Is there a reason for a process, the type of equipment used, timing, steps in flavor building, or using one specific ingredient over the other? PLAN BETTER – TRAIN HARDER. Patience is part of the game.

Training 447

Training Presentation Employee Relations Article 447

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

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. Training new people is easier with shorter menus.” The company will bring back furloughed employees and look to make new hires as necessary to prepare and train staff for reopening. There will be staff that don’t come back.

Food Safety 511

Food Safety Front of House Back of House Seating 511

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. Dishwashers: Clean dishes, utensils, and kitchen equipment ( Dishwasher job description ). Check out this article for additional job descriptions of key team members.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

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

Culinary Cues

AUGUST 22, 2022

The kitchen was not filled with the most sophisticated equipment and certainly not computerized. PLAN BETTER -TRAIN HARDER. More than 800 articles and short stories on kitchens & restaurants. This restaurant was their house, and they had a handle on how the house was doing. Harvest America Ventures, LLC. CAFÉ Talks podcast.

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

MARCH 9, 2020

A recent expert article shared information about the rise of botnets manipulating online reviews, which results in damaging a business's reputation. The software is also backed by a trained compliance team to investigate all reports of misuse and fraud. A Human Touch to Help.

Customer Experience 462

Customer Experience Social Media Customer Service Technology 462

Culinary Cues

JULY 25, 2023

In that moment I realized my job as a chef was more than operating a restaurant kitchen, more than ensuring consistently great food on every plate, and much more than training cooks about technique. If you ever have a desire to be a chef, and owner, a manager, or a leader you can apply this to people as well.

Food Truck 417

Food Truck Reference Café Take-out 417

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. This is a summary of our earlier article, “Responding to COVID-19’s Impact on the Restaurant Supply Chain.” Multiple Sourcing and Backup.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

7 Shifts

AUGUST 18, 2024

Equipment : What equipment will you need? Sourcing the Right Equipment Your budget, target market, and concept will dictate your equipment needs. The size of the space is important, as you'll need enough room for customers and all of your bar's equipment. We'll cover all of this later in this article.

Bar 370

Bar License Email Marketing Customer Service 370

Culinary Cues

JULY 15, 2022

Most of the articles we read point to the pandemic as the culprit as well as the centralization of processing ownership. PLAN BETTER – TRAIN HARDER. But not enough attention is being given to the issues surrounding the supply chain and the lack of real solutions. Think ahead and learn to adapt. CAFÉ Talks Podcast.

Food Supply 448

Food Supply Food Truck Consumer Goods 2000 448