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

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

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? PLAN BETTER – TRAIN HARDER Compromise is a good thing; it helps the world go round. We cook as we do for a variety of reasons.

Café 429

Café Pricing Hiring Blog 429

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.

FOH 115

FOH BOH Training Front of House 115

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. this is the American Dream.

Food 447

Food Hotels Fine Dining Agriculture 447

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 312

Dine-in Blog Article Training 312

Culinary Cues

OCTOBER 27, 2024

Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!

Training 418

Training Coaching Uniforms Café 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 443

Coaching Sports Presentation Seasonal Menu 443

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

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 306

Kitchen Safety Food Supply 2030 Healthcare 306

ChowNow

FEBRUARY 7, 2025

Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. In this article, youll learn simple, practical strategies to make it happenno awkward upselling or overcomplicated tactics required. or Upselling feels awkward.

Ordering 349

Ordering Online Ordering Loyalty Program Customer Experience 349

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 356

Fine Dining Innovation Consumer Goods Customer Service 356

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 436

Front of House Back of House Sourcing Travel 436

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. Make these operations your benchmark and measure your progress. [] CELEBRATE EXCELLENCE You can’t be everywhere, all the time. This is your role as a leader.

Leadership 473

Leadership Food Truck Employee Relations Training 473

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 415

Food Front of House Back of House Point of Sale 415

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 343

Fine Dining Seasonal Menu Travel Presentation 343

Modern Restaurant Management

JUNE 25, 2020

Over the past few months, many restaurants made difficult decisions to reduce their workforce and apply a strict delivery and takeout format or pause operations entirely due to COVID-19. Your restaurant’s plan for welcoming employees back should follow objective criteria, focusing only on the abilities necessary for operations.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

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 452

Consumer Goods Transportation Small Business Take-out 452

Culinary Cues

FEBRUARY 5, 2025

Well, at least operators should be able to rely on alcoholic beverage sales to make up the difference but waitthere is a trend among the 21-35 demographic to live alcohol free and the movement is gaining traction. Whats going on, how do restaurants overcome this problem? Where theres a will there is a way.

Fine Dining 243

Fine Dining Food Supply Customer Service Recruiting 243

ChowNow

APRIL 11, 2025

Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. 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. Tablets are everywhere in restaurants these days, and with good reason.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

ChowNow

FEBRUARY 28, 2025

Each system has its own tablet, order flow, and set of requirements, making it difficult to keep up with operations smoothly. For restaurant operators, juggling Uber Eats, DoorDash, and Grubhub separately can lead to inefficiencies, mistakes, and frustrated staff. Tablet overload disrupts operations. Order management issues.

Delivery 195

Delivery Online Ordering Customer Service POS 195

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 359

Employee Relations Reference Influencer Education 359

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

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.

Fine Dining 352

Fine Dining Seasonal Menu Front of House White Paper 352

Modern Restaurant Management

JULY 5, 2022

Gradually, states let operations resume, but no matter where you are, we are all now in the same boat: no staff! 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.

Seating 468

Seating Training Customer Service Point of Sale 468

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? Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. Train your staff to follow these portion control standards and regularly monitor their performance.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

APRIL 2, 2020

But grim as the picture may be today, millions of small business owners around the country need to grapple not just with the challenge of what to do while their operations are closed, but how to prepare for what lies on the other side of this crisis as the world emerges from quarantine and returns to business.

Social Media 488

Social Media Small Business Customer Service Cash Management 488

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

OCTOBER 27, 2023

In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit. Emotional connections are a significant driver in these operations. This menu is who I am.”

Hiring 449

Hiring Training Pricing Presentation 449

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). Procedures for Operating Restaurant Equipment (if applicable).

Food Safety 493

Food Safety Kitchen Safety Restaurant Law Equipment 493

Culinary Cues

MAY 13, 2023

This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Perfect Daily Grind

JUNE 24, 2025

You may also like our article on whether Nepal will produce more specialty coffee in the future. Market saturation, increasing competition , and rising operational costs have created an environment where differentiation is not just advantageous – it’s essential for survival. Want to read more articles like this?

Sustainability 196

Sustainability Customer Experience Education 2025 196

ChowNow

JULY 17, 2024

An operations plan is a crucial component of your restaurant’s business plan. A well-crafted operations plan not only ensures consistency and quality but also helps you manage resources effectively and achieve long-term success. These objectives should be considered as you build out each component of your operations plan.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

ChowNow

MARCH 27, 2025

In this article, youll learn: The 10 KPIs for online food delivery every restaurant should monitor Why these metrics matter to your business How to track and improve them Lets dive into the KPIs that can make or break your online delivery strategy. How to improve it Streamlining kitchen operations is key to reducing prep time.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 443

Training Customer Service Uniforms Leadership 443

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. ” McKeon also reiterated some of the “new normal” that restaurants will operate under.

Food Safety 511

Food Safety Front of House Back of House Seating 511

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. Sometimes the difference is the shear scale of the operation.

Beverage 520

Beverage Events Food Order Website Management 520