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.

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Culinary Cues

APRIL 23, 2023

Fine, that may be the case but let’s just see. 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

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Seasonal Menu Leadership Training Fine Dining 520

ChowNow

APRIL 11, 2025

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. Slim and stylish is fine, but in a restaurant, function beats form every time. For guests, its a smoother customer experience and more in line with what theyve come to expect from modern dining.

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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. Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued.

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Operations Management Management Front of House 195

ChowNow

JANUARY 23, 2025

At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Does every cook prepare each dish exactly the same as the chef trained them to? But first, why is customer retention such a big deal?

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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. Embracing Different Dining Experiences. Top Photo Credit: courtesy of KFC SOPAC.

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Culinary Cues

JANUARY 20, 2024

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity.

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Culinary Cues

JANUARY 8, 2023

The dining room opens in 15 minutes and the adrenaline is starting to churn. At 5:30 the dining room doors open, and early bird diners begin to arrive. At 5:30 the dining room doors open, and early bird diners begin to arrive. The dining room is full now and there are a dozen parties waiting for tables to free up.

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Fine Dining Back of House Front of House Food Order 520

Culinary Cues

OCTOBER 11, 2022

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. Share, teach, and train others – this is the fuel that drives your own leadership engine. PLAN BETTER – TRAIN HARDER. Over 800 articles about the business and people of food).

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Leadership Fine Dining Workshop Training 448

ChowNow

MAY 9, 2025

This doesnt mean cutting corners and sacrificing the customer experience; its about knowing where your money is going, spotting leaks early, and fine-tuning whats already working. In many cases, controlling labor costs is less about cutting people and more about scheduling smarter and cross-training your existing employees.

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Operations Email Marketing Food Supply Seasonal Menu 195

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. Cross-train team members to handle multiple roles during slower shifts.

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Culinary Cues

OCTOBER 27, 2020

I have recently read articles that claim that the discipline and order of chefs as far back as Escoffier or as contemporary as Ferran Adria or Thomas Keller are no longer appropriate or needed. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

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Uniforms Airlines Food Order Fine Dining 474

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country.

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White Paper Hospitality Fine Dining Reference 411

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.

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Coaching Training Fine Dining Article 474

Culinary Cues

SEPTEMBER 14, 2023

Chefs and cooks may avoid walking through those swinging doors into the dining room because they fear that vulnerability. If they respond: “I’m fine” when you know they are not, this is a call to action. TRAINING: You can never train too much. If they are trained to be competent then confidence will be the result.

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Employee Relations Training Take-out Fine Dining 449

Lavu

MAY 30, 2025

In this article, well walk you through 7 easy steps to increase table turnover effectively, helping you boost your bottom line while maintaining a great dining experience. Turnover rate may be higher in fast-casual or quick-service restaurants compared to fine-dining establishments.

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ChowNow

APRIL 25, 2025

Every restaurant concept should be intentional about their branding, from food trucks and cafes to brunch spots and fine dininggreat branding is how your restaurant stands out and stays memorable. Train your team to anticipate needs and connect with regulars. But how to brand a restaurant isnt always clear.

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Mobile Ordering Social Media Email Marketing Customer Experience 195

ChowNow

MARCH 13, 2025

In this article, you will learn: How a centralized delivery system eliminates the chaos of managing multiple platforms. This means: Training Staff: Employees need to understand how the system works, how orders will be received, and what changes (if any) they should expect in their workflow. But as demand grows, so do the challenges.

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Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

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Hotels Front of House Fine Dining Back of House 341

Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. This was a lean, fine-tuned machine that worked from the premise of being manageable and comfortable. PLAN BETTER -TRAIN HARDER. Support your small local restaurants – we need them.

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Seating Front of House Back of House Cash Management 474

Culinary Cues

JUNE 14, 2022

fell in the category of “fine dining”. Now I mention these statistics because they will help to frame what the future may hold for the industry and those considering a career in kitchens and dining rooms across the country. FOURTH: Know that fine dining (as we have defined it in the past) may truly be on the way out.

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Culinary Cues

SEPTEMBER 1, 2023

How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Is your ventilation system designed to push positive kitchen odors to the dining room or outside the entrance?

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Fine Dining Dine-in Front of House Design 409

7 Shifts

JULY 24, 2020

Topics: Hospitality; hiring and training staff; building workplace culture. ?? Topics: Find dining; restaurant management; finding suppliers. ?? Anyone interested in fine dining (or audacious characters for that matter) will love Kitchen Confidential. Published: 2009 ?? Author: Danny Meyer ?? Goodreads: 4.09

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Book Management Management Restaurant Law 370

Culinary Cues

JULY 27, 2022

Like a fine wine we are a blend of different flavors that through experience reflect a perfect mix – each flavor has a role to play and is introduced in the right proportion to create that signature. PLAN BETTER – TRAIN HARDER. 800 articles and counting). Harvest America Ventures, LLC. www.harvestamericacues.com BLOG.

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Influencer Fine Dining Travel Book 440

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. These include: Chatbots and customer-facing AI : Who doesn’t want to enhance their dining experience?

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Marketing Social Media Point of Sale Customer Service 419

7 Shifts

SEPTEMBER 16, 2021

Switching from a fast-casual concept to fine dining can allow for a nice change of pace. 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. Developing a New Concept. Delegating Responsibilities.

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Management Management Document Hiring 370

Culinary Cues

SEPTEMBER 27, 2023

INSTANT FEEDBACK It may not come from the chef or the owner as much as cooks would like but an empty plate returning from the dining room is all that is needed to signal a job well done. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor.

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Employee Relations Fine Dining Training Communication 449

ChowNow

SEPTEMBER 6, 2024

This means shorter wait times, fewer mistakes, and a more enjoyable dining experience, all of which increase customer satisfaction and loyalty. This reduces the high costs associated with turnover, such as hiring and training new staff. Check out this article for more details on roles and responsibilities of key restaurant staff.

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Hiring FOH Recruiting Fine Dining 195

ChowNow

FEBRUARY 28, 2025

Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Training staff to encourage direct orders when speaking with guests. Why Every Restaurant Needs an Online Ordering System The answer is simple: to stay competitive. Customer retention are repeat customers coming back?

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Online Ordering Ordering Email Marketing Mobile Ordering 195

Goliath Consulting

MAY 8, 2020

A successful catering service may take years of adapting and fine-tuning before it is perfected. According to his article, restaurant owners who implement a hybrid approach to delivery—using both self-managed fleets and third-party delivery providers—have shown the highest customer and employee satisfaction rates. “The

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Catering Point of Sale Delivery Customer Service 248

7 Shifts

DECEMBER 2, 2021

Rotations might result from employee availability, evenly distributing less- or more-desirable shifts among the team, or opportunities to cross-train staff. Picture a normal day in your dining room when four large parties come in and need to be served. Only Select Employees Are On-Call. Benefits of On-Call Scheduling.

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Restaurant Law Tip Distribution Front of House Fine Dining 370

EATER

JANUARY 23, 2023

These articles tell us that as margins shrink due to inflation, pastry chefs are out of a job or left searching for more secure jobs in other industries. When I began baking professionally, the pastry cook trajectory was rather straightforward — you put in your time working in fine dining and worked your way up to pastry chef.

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Restaurant Law Back of House Small Business 2009 264

Lavu

APRIL 25, 2025

In this article, well explore how mobile inventory management is transforming the way restaurants operate and how it can boost your restaurants performance in 2025 and beyond. Features like visual inventory cards, one-tap updates, and powerful search tools allow staff to manage tasks quickly and efficiently with minimal training.

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Modern Restaurant Management

DECEMBER 16, 2019

Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers.

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2019 Compost Mobile Ordering Online Ordering 323

EATER

JULY 18, 2023

Listen to this article In 1999, the first “dining in the dark” restaurant opened in Zurich, Switzerland. Blindekuh was founded by a blind pastor to generate empathy for blind people, and dining in the dark restaurants have provided reliable jobs for the chronically underemployed blind workforce. It was almost a liquid.”

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Dine-in Restaurant Law Website Management Fine Dining 246

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. The same goes for providing career advice and training. Create Unique Dine-in Experiences.

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Customer Experience Front of House Customer Service Fine Dining 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. The same goes for providing career advice and training. Create Unique Dine-in Experiences.

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148