Modern Restaurant Management

MAY 30, 2025

In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. Fast Food and QSR Value The United States Fast Food & Quick Service Restaurant Market size was valued at US$ 248.8 Growing menu innovation and healthy fast food further drive the growth of the market.

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Fast Casual Food Point of Sale Mobile Ordering 251

ChowNow

MARCH 21, 2025

If managing food delivery feels more like a headache than a revenue stream, youre not alone. In this article, youll learn: How food delivery aggregators work and why theyre valuable. Lets explore how food delivery aggregators can turn chaos into consistency. Food delivery aggregators are key in making this happen.

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Delivery Operations Food Online Ordering 195

Culinary Cues

OCTOBER 23, 2024

But, to chefs, as much as this objective will always reign supreme, there are also those personal stakes in the ground that surround food and people that are central to who they are. To your employer, the financial success of the business is paramount – understandably so.

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Café Pricing Hiring Blog 426

Culinary Cues

MAY 22, 2025

Twelve years have come and gone, the blog has topped 2 million views through 975 articles on every culinary/management topic imaginable, and I have had the honor of working with more than fifty different clients from coast-to-coast restaurants, hotels, resorts, culinary colleges, and commodity boards.

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2025 Food 2013 Education 238

Modern Restaurant Management

DECEMBER 9, 2024

In this article, we delve into five key ways that you should be using your POS data to forecast holiday demand for your restaurant. As well as ensuring your customers are provided with a great customer experience and delicious food, accommodating for the busy period will ensure your workforce remains happy.

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POS Seasonal Menu Point of Sale Customer Experience 418

Culinary Cues

JANUARY 13, 2025

The chef may have developed the dish and given it that first charge of life, but that work of art on the plate was the collective effort of great purchasing, solid prep work during the day, and accomplished line cooks who are able to consistently prepare and present superb food while juggling multiple orders at once.

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Coaching Sports Presentation Seasonal Menu 442

ChowNow

MARCH 13, 2025

Juggling multiple food delivery apps means switching between tablets, manually entering orders into the POS, and trying to keep track of ever-changing fees and commissions. But what if all your food delivery apps were in one place? These small errors add up, leading to unhappy customers, negative reviews, and wasted food costs.

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Delivery Food Food Order Point of Sale 195

The Rail

DECEMBER 2, 2024

Have you noticed how food delivery apps are becoming essential in attracting and retaining diners? In this article, we’ll show you exactly how to create a food delivery app tailored to your restaurant’s needs, while staying competitive in a booming industry. The global online food delivery market size was valued at USD 221.65

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Delivery Loyalty Program Food Food Order 147

Culinary Cues

MARCH 10, 2025

There will likely be a bar with some food options, room service (sometimes 24 hours per day), a poolside seasonal caf, Sunday brunch, and multiple banquet rooms that at times will have simultaneous events taking place.

Hotels 372

Hotels Fine Dining Seasonal Menu Healthcare 372

Culinary Cues

NOVEMBER 10, 2024

Sitting in a neighborhood restaurant after the recent election I was struck by the balancing act that food establishments have played for hundreds of years. This is what we do, this is our purpose, this is our privilege.

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Front of House Back of House Sourcing Travel 433

Culinary Cues

DECEMBER 16, 2024

Great food breaks down barriers, allows us to put aside our differences, gives us a chance to reflect on how we are the same rather than just how we are different. We can all agree on the power of food to unite us. [] COOKING FOR ANOTHER IS VERY PERSONAL AND MEANINGFUL Cooks put it all out there.

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Employee Relations Presentation Small Business Recruiting 410

Culinary Cues

MAY 12, 2025

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. This was, after all, a peasant food, but now is in a class all to its own from utility to high cuisine. Everybody loves food that you can hold in your hands.

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Fine Dining Seasonal Menu Front of House White Paper 348

Culinary Cues

NOVEMBER 25, 2024

The second family is a breath of fresh air when we could easily feel left out. [] WE SPEAK THE UNIVERSAL LANGUAGE: Finally, I am grateful for food as a communication vehicle. Happy Thanksgiving. What are you thankful for?

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Uniforms Food Supply Café Take-out 409

Modern Restaurant Management

NOVEMBER 5, 2024

In this article, I’ll share those tips so you can hire people who will excel in the role and not only fill it. Still, finding candidates who embody these traits remains a perennial challenge—and nearly impossible if you’ve been asking the wrong questions.

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Hiring Leadership Customer Service Customer Experience 419

Culinary Cues

OCTOBER 14, 2024

Every restaurant and food related business is crying the same blues: “Where are the great employees?” You can aspire to be whatever you want to be in the food business – it just takes a few key decisions on your part. There truly has never been a better time to be engaged in the business of food, than right now.

Coaching 415

Coaching Employee Relations Take-out Training 415

Culinary Cues

APRIL 7, 2025

PLAN BETTER TRAIN HARDER Work Hard and be Kind Dick Cattani Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food

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Kitchen Safety Food Supply 2030 Healthcare 302

ChowNow

MAY 23, 2025

It blends sales data, food cost, and menu psychology to help you stop guessing and start making decisions that grow your margins. Real menu engineering efforts are grounded in hard numbers: data, food cost percentage, and how much profit each dish actually brings in, so you know exactly what to promote, rework, or cut.

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Menu Seasonal Menu Point of Sale Online Ordering 195

Modern Restaurant Management

JANUARY 20, 2025

Sysco, US Foods, and similar distributors have multiple revenue streams, but in this article, we’ll focus on one of their biggest sources of income: margins. Now, focus on the top ten items, which are likely the backbone of your menu and would have the greatest impact on your food costs if their prices were to rise.

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Operations Beverage Point of Sale Pricing 418

Wasserstrom

APRIL 24, 2025

An indispensable tool for independent restaurant owners to possess is the ability to negotiate effectively with food distributors. In this article, we offer strategies and insights to help independent restaurateurs improve their partnerships with food distributors.

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Food Blog Article Marketing 117

Culinary Cues

FEBRUARY 5, 2025

How do we keep the business of food from becoming more and more transactional? Commissaries for some restaurant chains have reduced the need for kitchens and trained cooks in individual units and the drive-thru has influenced Detroit to view your car as a dining space with added cup holders and space for holding food.

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Fine Dining Food Supply Recruiting Customer Service 242

Culinary Cues

MARCH 31, 2025

PLAN BETTER TRAIN HARDER Work Hard and be Kind Dick Cattani Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Culinary Cues

OCTOBER 27, 2024

Chef Grant Achatz of Alinea Restaurant is considered a contemporary culinary genius who stretches the imagination and interprets food preparations as if they originated on a different planet. His reflection on that classic training (Yes, Chef) allowed him to push his interpretations in directions where no one had gone before.

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Training Coaching Uniforms Café 417

Culinary Cues

APRIL 22, 2025

It is an exercise that keeps me connected to the thousands of kitchen people who fill my life the ones who assemble those beautiful, delicious plates of food that guests expect without really understanding whats behind them.

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Employee Relations Reference Influencer Education 355

Culinary Cues

FEBRUARY 24, 2025

The simple things of a piece of land to work, a roof over our heads that can move from house to home, food on our table, clothes on our back, a solid education, good health and a job that provides and gives us satisfaction. Its not too much to ask, too much to expect, too much to dream of.

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Back of House Travel Government Education 386

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. Controlling food waste is a hot topic in the industry as well. This is a trend I hope will go away.

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2025 Loyalty Program Waste Compost 474

Culinary Cues

MAY 22, 2025

These ingredients are not commodities off the back of a delivery truck, they are sacrifices to the food eco-system. So, YES, the business of food is faced with challenges that impact those who work in kitchens but try to understand that the underlying benefits outweigh those challenges.

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Food Truck Sports Education Influencer 296

Culinary Cues

NOVEMBER 2, 2024

Some forty years of tying on an apron, polishing shoes, sharpening knives, and stressing about everything from the quality of produce arriving the next day to some quirky challenges with food cost. You are part of a team with a common mission that involves communicating through food.

Coaching 409

Coaching Take-out Food Order Inventory 409

Culinary Cues

APRIL 14, 2025

Food for thought. PLAN BETTER TRAIN HARDER Work Hard and be Kind Dick Cattani Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food

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Fine Dining Seasonal Menu Travel Presentation 339

Culinary Cues

MAY 1, 2025

This is how neighborhoods or towns become known as food destinations. When everyone begins to align with constant improvement (whether by choice or forced by a competitive marketplace) then the community of restaurants will notice rising interest inside and outside the traditional market.

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Fine Dining Innovation Consumer Goods Customer Service 352

Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Green Restaurant and Slow Food were others we considered. But it was the pivots in the pandemic that pointed us toward B.

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Certification Fast Casual Government Front of House 221

Culinary Cues

APRIL 10, 2025

I often reflect back on that first job at 15 years old as a dishwasher in a Buffalo, New York diner and shake my head when I contemplate the opportunities that came my way, the people I have met and with whom I have worked, the places I have been, all that I continue to learn, and the life that a career in food has offered.

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Travel 2025 Blog Food Order 350

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.

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Coaching Restaurant Law Training Article 447

Modern Restaurant Management

NOVEMBER 26, 2024

In the January 23, 2024 New York Times article,“The Menu Trends That Define Dining Right Now,” the publication gathered 121 menus from restaurants all over the United States. It’s true: food is the ultimate reflection of the cultural zeitgeist. But what if your menu was telling your guests something about luxury?

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Seasonal Menu 2024 Customer Experience Menu 251

Culinary Cues

FEBRUARY 27, 2025

“Good food is the foundation of genuine happiness” – Escoffier Nourishment is essential for personal health, but even more, the preparation, presentation, and consumption of food is one of lifes greatest elements of contentment and happiness. Know your story tell your story.

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Consumer Goods Presentation Leadership Dine-in 290

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.

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Operations Email Marketing Food Supply Seasonal Menu 195

Culinary Cues

JANUARY 19, 2025

I put Soltner in this club a man who was a dedicated ambassador for classical food preparations, for the craft of cooking, the humbleness that he felt should drive a chefs approach towards their position, and for what true hospitality should represent.

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Uniforms Education Waste Blog 344

ChowNow

APRIL 4, 2025

Share what makes your restaurant specialyour team, your space, your regulars, your storynot just the polished food shots (though those help, too). For more information on how to collect and grow your Google reviews, read our article How To Get More Google Restaurant Reviews From Customers. Equally important is interaction.

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Management Management Social Media Online Ordering 195