Wasserstrom

JANUARY 10, 2025

In this article, we explore potential causes of the tension between the FOH and BOH and offer a solution that will help improve operational efficiency, guest satisfaction, and employee camaraderie: cross-training. The Trifecta Behind FOHBOH Tension The […] The post Can Cross-Training Ease FOH vs. BOH Tension in Restaurants?

FOH 115

FOH BOH Training Front of House 115

Culinary Cues

DECEMBER 16, 2024

Like every other cook, career server, manager and owner, I credit much of my life skills to time spent in houndstooth pants, in extreme heat, wielding razor-sharp knives, attracting a herd of cats on the way home, all while growing and learning about people in a way that might not happen in any other environment.

Employee Relations 410

Employee Relations Presentation Small Business Recruiting 410

Culinary Cues

OCTOBER 14, 2024

The needs run the entire gamut: cooks, bakers, chefs, managers, bartenders, servers, caterers, and even business partners…the shortages and the opportunities are EVERYWHERE. Remember how risky it was to take those training wheels off your bike at the age of seven or eight? This will never cease to be true.

Coaching 415

Coaching Employee Relations Take-out Training 415

7 Shifts

SEPTEMBER 16, 2021

Managing multiple restaurant locations is a good challenge to have. But to be clear, multi-location restaurant management is challenging. It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts. Table of Contents.

Management 370

Management Management Document Hiring 370

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.

Sustainability 448

Sustainability Food Equipment Design 448

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

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Culinary Cues

NOVEMBER 10, 2024

In the end, the restaurant’s purpose is to provide a forum for coming together and the role of chefs, cooks, servers, bartenders, managers, and owners is to ensure that the experience embraces and does not offend, satisfies and never disappoints, respects all who enter and be what guests want them to be.

Front of House 433

Front of House Back of House Sourcing Travel 433

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. Lack of Managers Is Cause for Guest Complaints. Also, server supervisors cannot do their own comps/voids.

Seating 468

Seating Training Customer Service Point of Sale 468

Culinary Cues

FEBRUARY 5, 2025

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. Is the experience in jeopardy? Where theres a will there is a way.

Fine Dining 242

Fine Dining Food Supply Recruiting Customer Service 242

Culinary Cues

NOVEMBER 25, 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 Happy Thanksgiving. What are you thankful for?

Food Supply 409

Food Supply Uniforms Café Take-out 409

Modern Restaurant Management

JANUARY 20, 2025

It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. 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. They can get off the ground, but staying airborne? billion for yourself.

Operations 418

Operations Beverage Point of Sale Pricing 418

ChowNow

FEBRUARY 28, 2025

Managing multiple third-party delivery platforms can feel like running several businesses at once. In this article, well show you how to consolidate your delivery apps into one system so you can end tablet chaos, improve takeout operation, and ensure customers get their food fast, hot, and, most importantly, accurate.

Delivery 195

Delivery Online Ordering POS Customer Service 195

ChowNow

APRIL 11, 2025

From managing reservations at the host stand or firing orders straight to the kitchen from table side, tablets are changing the way restaurants run. 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. Its faster than comment cards and easier to track.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Culinary Cues

APRIL 23, 2023

Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? [] WHAT DO YOU KNOW ABOUT WINE: Is the wine list solely the responsibility of the sommelier, lead bartender, or dining room manager?

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

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

ChowNow

MAY 23, 2025

If youre using a modern POS system or inventory management software, you likely already have most of this information easily at your disposal. Try renaming them with a more enticing menu description, giving them better placement in your menu layout, or training your staff to recommend them more consistently.

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

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

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

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? Bars that effectively manage their inventory and reduce waste tend to maintain higher margins.

Merchandise 195

Merchandise Point of Sale Seasonal Menu Bar 195

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

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. Time Management: 80% of tasks completed often come from 20% of the effort. Sales: 80% of sales typically come from 20% of clients.

2025 195

2025 Loyalty Program Operations Email Marketing 195

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

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. So, you must train and then trust your employees to represent your best effort. This is your role as a leader.

Leadership 472

Leadership Food Truck Employee Relations Training 472

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. Temperature logs are automatically captured and sent to management dashboard reports for 24/7 monitoring. Restaurant managers can now detect and avoid equipment failures before they happen.

Food 474

Food Food Safety Front of House Fast Casual 474

Culinary Cues

MAY 13, 2023

Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

APRIL 10, 2025

As a still very young 27-year-old with a few chef and manager gigs under my belt, I had no business thinking about becoming a culinary teacher, but I did and spent 30 years growing into that role. On this day in 2025 I humbly present my third novel a work of fiction that allows me to tell a story through the eyes of a chef.

Travel 350

Travel Blog 2025 Food Order 350

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 442

Training Uniforms Customer Service Leadership 442

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. Time and elbow grease could upgrade your physical space.

Social Media 488

Social Media Small Business Customer Service Customer Experience 488

7 Shifts

SEPTEMBER 25, 2019

Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. Read on to learn more about effective restaurant kitchen management tactics you can use to ensure your employees feel supported, safe, and engaged. The top three issues cited were anxiety, depression, and substance abuse.

Back of House 276

Back of House Management Management BOH 276

Modern Restaurant Management

JUNE 24, 2022

However, spending the time to create a handbook will help create the desired culture, as well as save time and money (helping to avoid employee turnover as 36 percent of employees say they quit because they wish they had better training, legal action, safety concerns). Managers and workers should not work when sick. Storing food.

Food Safety 493

Food Safety Kitchen Safety Restaurant Law Equipment 493

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. To this end, cooks know exactly what to do and are trained to execute accordingly. To make it simple, the restaurant can choose to be either chef centric or restaurant centric.

Hiring 449

Hiring Training Pricing Presentation 449

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

DECEMBER 21, 2023

Additionally, they can train employees on proper cleaning, frequency intervals and safety procedures. Manage Access to Keys : Only distribute exterior-door keys to employees who must have access. This article is not a template. This article is not intended to give legal opinions or provide any kind of legal counsel.

2024 474

2024 Kitchen Safety Cash Management Insurance 474

ChowNow

MAY 2, 2025

Youre not just managing food and staff, youre battling slim profit margins, high operating expenses, and constantly changing customer preferences. Poor financial management is one of the leading causes of restaurant failure, especially for new restaurants that dont yet have consistent foot traffic or reliable profit margins.

Email Marketing 195

Email Marketing Social Media Cash Management Leadership 195

Culinary Cues

JANUARY 11, 2022

People who enter the restaurant business are typically individuals with a number of experiences working in other restaurants in positions from entry level to management. Those people who choose to become successful restaurateurs must have a strong background in finance and financial management. PLAN BETTER – TRAIN HARDER.

Customer Experience 463

Customer Experience Café Hospitality Customer Service 463