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. For more expert tips, check out our article on social media marketing for restaurants.

2025 195

2025 Loyalty Program Operations Email Marketing 195

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. From an operational efficiency standpoint, it helps reduce delays and fuel usage.

Food Supply 442

Food Supply Supplies Waste Management 442

ChowNow

APRIL 15, 2025

One of operators most difficult challenges is balancing restaurant operating costs without compromising the food, service, and customer experience that makes your restaurant unique. The Three Types of Restaurant Operating Costs Before you can start paring down expenses, you have to understand what youre actually spending and why.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

ChowNow

MARCH 20, 2025

Every restaurant faces operational challengeseven with a great menu and a talented team, bottlenecks can slow service, frustrate customers, and cut into profits. Instead of focusing on growth, restaurant operators spend their time fixing problems that shouldnt exist in the first place. But it doesnt have to be this way.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

7 Shifts

NOVEMBER 15, 2024

Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. In this article: What strategies do you use to motivate and engage your restaurant employees? For example, they may hold regular team meetings to go over new policies or operational updates.

Leadership 195

Leadership Management Management Operations 195

ChowNow

FEBRUARY 12, 2025

By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Whether youre an independent operator or part of a small chain, visibility is everything. Study your competition.

2025 195

2025 Marketing Email Marketing Operations 195

ChowNow

MAY 30, 2025

Bad restaurant reviews might hurt in the moment, but every one of them is an opportunity to set things right with a disgruntled customer, get insight on how to improve your operations, and turn a negative experience into a chance for growth by showing future customers you care about their dining experience.

Operations 195

Operations Customer Experience Customer Service Dine-in 195

Modern Restaurant Management

NOVEMBER 5, 2024

Seamless restaurant operations, where the crew anticipates customers’ and coworkers’ needs and easily course-corrects, require more than technical know-how and vetted organizational systems. In this article, I’ll share those tips so you can hire people who will excel in the role and not only fill it.

Hiring 419

Hiring Leadership Customer Service Customer Experience 419

Modern Restaurant Management

JANUARY 24, 2025

The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals. Chefs and operators can start by experimenting with portable induction cooktops, which provide a low-investment opportunity to explore this technology.

Sustainability 448

Sustainability Food Equipment Design 448

Culinary Cues

MARCH 10, 2025

Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear. These opportunities are far more limited in that single unit operation even though their chef may be exceptional and the menu noteworthy.

Hotels 372

Hotels Fine Dining Seasonal Menu Healthcare 372

Culinary Cues

OCTOBER 23, 2024

We’re not paying you for your principles, we pay you to operate the kitchen efficiently and profitably.” Which issue will have the greatest impact on your staff, the operation, and your reputation? Should chefs be subservient to the financial demands of the business and disregard those things that make them whole?

Café 426

Café Pricing Hiring Blog 426

Culinary Cues

JANUARY 26, 2025

This is not a pro or anti-immigration article but rather a dialogue of questions and a reality check. So, lets look at immigration through the eyes of the business of food from agriculture to food processing and on to the restaurants we all enjoy supporting. There are jobs and there are jobs.

Food 446

Food Hotels Fine Dining Agriculture 446

Modern Restaurant Management

MAY 27, 2025

Yet many restaurant operators remain underprepared when it comes to integrating legal and insurance considerations into their cybersecurity response plans. Because a cyber incident requires coordinated action, being prepared also means de-siloing operations among IT, operations, legal, and finance departments.

Insurance 282

Insurance Document Employee Relations 2023 282

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. By keeping an eye on your real-time POS data in comparison to your predictions, you can quickly identify whether you are above or below sales expectations and adjust your operations accordingly.

POS 418

POS Seasonal Menu Point of Sale Customer Experience 418

Culinary Cues

JANUARY 13, 2025

Sure, the chef may have his or her name on the menu, the owner may proudly greet every guest, accomplished line cooks may amaze everyone involved, service staff win the day with attention to detail and salesmanship, and one could certainly argue that dishwashers are MVPs because if they fail, the whole operation starts to crumble.

Coaching 442

Coaching Sports Presentation Seasonal Menu 442

Culinary Cues

JANUARY 29, 2025

This, a phrase commonly used to represent being totally honest and transparent is to some a last resort, while to others a method of operation that inspires people to action. This leads to the intent of this article. Lets put it all on the table.

Dine-in 309

Dine-in Blog Article Training 309

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.

Design 221

Design Technology Fine Dining Fast Casual 221

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

MAY 1, 2025

Of course, if, in this case, too many restaurants open before the marketplace has a chance to catch up, then failure rates will increase regardless of how operators respond. That one restaurant in a crowded field of operations that chooses to make this one simple change towards excellent bread will push others to do the same.

Fine Dining 352

Fine Dining Innovation Consumer Goods Customer Service 352

The Rail

JANUARY 21, 2025

This leads to huge financial losses, operational inefficiencies, and environmental harm. This is where artificial intelligence (AI) comes in, providing game-changing technology that restaurants can use to streamline operations, minimize waste, and boost profits.

Waste 182

Waste Compost Recycling Food 182

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. There are less than 200 food businesses with B Corp certification, and less than 50 are operating a service-oriented restaurant.

Certification 221

Certification Fast Casual Front of House Sustainability 221

Culinary Cues

OCTOBER 27, 2024

This begins with understanding how essential this is to the person and operation that defines the lines of excellence. If you are working in a burger operation, the goal must be to view everything about that menu item as a vehicle toward excellence. Once you adopt a philosophy of excellence, it will become your signature.

Training 417

Training Coaching Uniforms Café 417

Culinary Cues

NOVEMBER 10, 2024

If you visit the Union Oyster House in Boston (still in operation today) you can belly up to the original oyster bar where some of America’s most prominent early settlers and political leaders enjoyed a pint and a dozen bivalves. The Tun Tavern in Philadelphia is the supposed site where The Free Masons and The U.S.

Front of House 433

Front of House Back of House Sourcing Travel 433

Culinary Cues

NOVEMBER 22, 2024

I have always made sure that these smells are part of the grand design of how a kitchen must operate. The smells of the kitchen are individually unique, yet somehow blend to make sense. I think, even if these items weren’t on a menu, I would find a way to bring them into the fold. These are my memories of cooking for the soul.

Food 414

Food Front of House Presentation Back of House 414

Culinary Cues

APRIL 22, 2025

It may be the skill or reputation of the chef that gives public relations power to a restaurant, but it is the cohesive nature of a team where each person contributes in their own way to the uniqueness of the operation and thus, creating its brand and how dining experiences come to life.

Employee Relations 355

Employee Relations Reference Influencer Education 355

Culinary Cues

MARCH 31, 2025

In a kitchen, cooks and chefs understand that they may be interchangeable, but the role of the dishwasher is so important that in their absence the operation falls apart. [] Know your stakes in the ground and dont sacrifice them. No one is above another persons job. What do you believe in? How important are these beliefs? Make more music.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Modern Restaurant Management

MARCH 14, 2025

Every kitchen operates under pressure, but small inefficiencies—lost tickets, misheard orders, inconsistent timing—can mean the difference between a smooth service and total chaos. The Chaos of the Line In a kitchen like The Bear's, the brigade system is the backbone of operations.

Front of House 221

Front of House Back of House FOH BOH 221

Modern Restaurant Management

JUNE 2, 2021

Given this drastic decrease in revenue, restaurants are getting even more creative with reducing operating expenses and are now performing some financial juxtapositioning with their bills to uncover new ways to decrease costs. ” The article offers six good tips to leverage a bad situation in favor of lowering payments.

Social Media 508

Social Media Article Equipment Government 508

Culinary Cues

APRIL 14, 2025

Giving this salad a stage presence through great storytelling can engage a guest and push the item to celebrity status and a calling card for your operation. Ah, but the story goes further when other restaurants like Delmonicos and a handful of destination operations from New Orleans to New York City interjected showmanship.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

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. Your cost of goods sold (ingredients, beverages, packaging, etc.)

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

Modern Restaurant Management

MAY 10, 2022

These days, restaurants are on the search for solutions to minimize costs and provide efficiency throughout their operation. At the end of the day, there are so many ways you can minimize your operational costs and make things easier for both you and your staff. Partner with Supply Chain Experts.

Supplies 493

Supplies Food Supply Inventory Audits 493

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. Restaurant owners and operators are facing considerable rising costs from many angles simultaneously. Rising Overhead Costs Are Hiking up Prices.

Inventory 474

Inventory Equipment Waste Pricing 474

ChowNow

MAY 23, 2025

Strategies to Improve Profit Through Menu Engineering Once youve categorized where each dish lands in the menu engineering matrix, you can start making strategic changes to increase your restaurant profits without overhauling your entire operations. Heres how to approach each type of item strategically.

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

Modern Restaurant Management

DECEMBER 12, 2023

With over six years of experience in the automation industry and more than two decades spent analyzing and optimizing operational functions for Fortune 500 companies, I have developed a keen interest in the ways automation is evolving and gaining popularity.

Customer Service 507

Customer Service Customer Experience Social Media Innovation 507

Modern Restaurant Management

MARCH 16, 2022

For operators in the restaurant industry, facing all too familiar workforce pressures in 2022, greater retention should be this year’s focus. For an operator with 100 employees, that equates to a $45,000 opportunity loss. Take the example of a restaurant operator in Tennessee with 100 employees.

2006 538

2006 Hiring 2022 Food Supply 538

Modern Restaurant Management

JULY 13, 2020

Owning and operating a restaurant is not for the faint of heart. Often times, they require manual, onsite labor for updates that significantly increase cost of operation. An article by Deloitte shows that ’83 percent of AI adopters are already seeing rapid and positive changes.’ Restaurants Aversion to Technology.

Customer Experience 596

Customer Experience Food Safety Food Supply Technology 596

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. The price they pay is a lack of balance in their lives, relentless stress, and always concerns about when their star will lose its shine. Ahbut there are signs of change.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348