Modern Restaurant Management

JANUARY 24, 2025

” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. Induction also keeps kitchens cooler. It’s no wonder so many establishments fail each year.

Sustainability 448

Sustainability Food Equipment Design 448

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

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

Modern Restaurant Management

JUNE 25, 2020

Such a large return can introduce uncertainty, therefore it’s important for your leadership team to serve as a resource and field any employee questions or concerns throughout the process. Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

Culinary Cues

MAY 12, 2025

Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August. Out of season do something interesting with tomatoes (oven roasted, marinated, sun-dried tomato paste, etc.) Make the tomato an experience. At the same time you deserve to have a life.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348

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

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? The average profit margin for bars typically ranges between 10-15% , but this can vary depending on the type of bar you run, the location, and the types of drinks you serve.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Culinary Cues

APRIL 23, 2023

Chefs have the experience to do this or the network of professionals who can serve as a planning resource. [] HAVE YOU EVER DEVELOPED, STANDARDIZED, AND THEN TRAINED STAFF TO PREPARE A NEW MENU ITEM: Start to finish, the right way to bring an item to the menu is to go through this process until all the “I’s” are dotted and the “T’s” are crossed.

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

APRIL 22, 2025

I often reflect on the diversity of people and their backgrounds, the various reasons they tie on an apron, the team environment, and the transparent nature of the characters who cook and serve. You must experience it to see it and live it to understand it.

Employee Relations 355

Employee Relations Reference Influencer Education 355

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. “I’ve been telling friends that after three months of social-distancing,“ said Robert Passikoff, president of Brand Keys, “The first thing I want is to sit at a restaurant table and have someone serve me a turkey club and fries.”

Food Safety 511

Food Safety Front of House Back of House Seating 511

7 Shifts

NOVEMBER 15, 2024

In this article: How do you handle inventory management to keep the bar always adequately stocked? As such, knowledge of the law and how to train staff to comply is crucial. Effective managers prioritize regular training sessions that cover responsible serving practices. Training is a crucial restaurant management skill.

Bar 195

Bar Management Management Hiring 195

Culinary Cues

JANUARY 19, 2025

By nature, all human beings have the potential and the responsibility to be teachers by example. [] STAY HUMBLE What we do is important, but letting the world know how important we feel we are is self-serving and does little to help others and nothing to raise the world up to its potential.

Uniforms 344

Uniforms Education Waste Blog 344

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. Who makes the magic happen? Fast forward to 2022.

Food 474

Food Food Safety Front of House Fast Casual 474

Culinary Cues

FEBRUARY 27, 2025

They continue to be a resource for me when I need a boost and hopefully may serve you as well. Here are some that have, in the past, been posted on my office door when I was a chef and later as an educator. Never doubt that a small group of thoughtful, concerned citizens can change the world. Indeed, it is the only thing that ever has.

Consumer Goods 290

Consumer Goods Presentation Leadership Dine-in 290

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

AUGUST 26, 2024

Would I serve this to my family? Would you be willing to state your reputation on how thoughtfully, passionately, and caringly you prepared and served a plate of food? Respect the profession and the food that you serve and create experiences that draw people in and keep them coming back. Is this the best I can do?

Dine-in 443

Dine-in Training Seasonal Menu Sports 443

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Restaurants need to take a hard look at what they serve, how they serve it, and what they are able to charge in order to EARN a profit. This may be the perfect time to align menu planning, effective buying, solid training, and efficiency.

Pricing 442

Pricing Consumer Goods Training Customer Experience 442

ChowNow

APRIL 4, 2025

Youre not just serving foodyoure managing impressions, experiences, and expectations, all in the digital world. Train your staff to politely mention online reviews when a customer expresses satisfaction. A small sign at the checkout or a note on the receipt can serve as a gentle nudge. And those impressions matter.

Management 195

Management Management Social Media Online Ordering 195

Perfect Daily Grind

FEBRUARY 25, 2020

And businesses that don’t serve these risk losing out to competitors. But which cold and sparkling drinks should you be serving? Why Serve Cold & Sparkling Drinks? Serving nitro coffee on tap. Which Drinks Should You Serve? Staff Training . And how can you do this profitably and efficiently?

Serving 209

Serving Beverage Café Consumer Goods 209

ChowNow

MARCH 14, 2025

The best-run restaurants dont leave things to chancethey rely on clear processes, well-trained teams, and smart decision-making to avoid costly mistakes. Effective labor management means hiring the right people, providing thorough training , creating efficient schedules, and building a culture that keeps employees engaged.

Operations 195

Operations Management Management Front of House 195

7 Shifts

NOVEMBER 15, 2024

In this article: What strategies do you use to motivate and engage your restaurant employees? Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training?

Leadership 195

Leadership Management Management Operations 195

Culinary Cues

JANUARY 11, 2022

We do know it will be different and the Baker’s Dozen list in this article will be only the start for those who think they are ready to take the leap. PLAN BETTER – TRAIN HARDER. When we add an unprecedented pandemic on top of this then all bets are off. This is the only way that the restaurant business makes sense today.

Customer Experience 463

Customer Experience Café Hospitality Customer Service 463

Modern Restaurant Management

MARCH 9, 2020

A recent expert article shared information about the rise of botnets manipulating online reviews, which results in damaging a business's reputation. All of this serves in the greater interest of creating ever-improving experiences between businesses and consumers. Fighting Fake Content with Artificial Intelligence.

Customer Experience 462

Customer Experience Social Media Customer Service Technology 462

Perfect Daily Grind

JUNE 22, 2022

Over the past few years, demand has been growing for coffee that is easy to prepare and high in quality – and we’ve subsequently seen a rapidly-growing market for self-serve coffee machines emerge. I spoke to three industry professionals to find out more about the self-serve coffee market. What are self-serve coffee machines?

Serving 179

Serving Marketing Customer Service Beverage 179

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. Additionally, restaurants will experience a significant shift in technology and customer service.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

ChowNow

FEBRUARY 5, 2025

After reading this article, you will realize that reviews are your most valuable online asset, and leaving them unattended is unthinkable. Every review serves a purpose, and the more feedback you receive, the better. When customers are looking for a new place to eat, one of the first steps in that journey is checking reviews.

2025 221

2025 Customer Experience Customer Service Website Management 221

Culinary Cues

AUGUST 31, 2024

When properly developed and integrated into your operation, the mission statement will impact who you hire, how you train, the products you develop and sell, the way you lead and manage, how employees interact, the way that guests are approached, and how the world perceives you (the business) to be. Freedom for the soul.” Choose wisely.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

JUNE 9, 2024

In the commodities world, the driving force is efficiency and cost savings (not that these initiatives are bad) oftentimes at the expense of what it means to cook, serve, and create memorable experiences. But ask yourself this: how do you feel about the product you serve and the service that you provide? Food for thought.

Customer Experience 437

Customer Experience Café Customer Service Training 437

ChowNow

MAY 30, 2025

Just make sure your staff is hyped and trained upwhen done right, these promos move fast. Promote the theme weekly on your restaurants social media, highlight it on your menu, and train your team to deliver a fun, on-brand experience. Create shareable packages with mains, sides, and drinks that serve 34 people.

Ordering 195

Ordering Loyalty Program Social Media Email Marketing 195

Lavu

MAY 30, 2025

By optimizing how quickly tables are cleared and reseated, restaurants can serve more guests during peak hours and improve overall profitability. 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.

Seating 140

Seating Mobile Ordering Customer Service Customer Experience 140

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. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

MARCH 3, 2024

group’s function contrary to common purpose except to add oxygen to their group-serving purpose of discord and animal gratification. What teams seek to find is leadership in this regard and not the subservient desire to be led. On the other hand, teams are the lifeblood of accomplishment.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

FEBRUARY 17, 2023

After school is complete, the power of your name continues to hold on to your sense of worth – sometimes driving you to improve, other times serving as a sign of your lack of effort or ability. The idea for this article began years ago when I was helping a friend come up with a name for her restaurant. The name is mighty!

Uniforms 462

Uniforms Article Café Take-out 462

ChowNow

MAY 2, 2025

In this article, you will learn: What the data really says about how often restaurants fail The most common reasons behind restaurant failure and how to avoid them The strategies successful restaurants use to beat the odds Lets start with what the numbers actually say and what they dont.

Email Marketing 195

Email Marketing Social Media Cash Management Leadership 195

Culinary Cues

JULY 8, 2024

Training, teaching, coaching, and mentoring are the most important attributes of a successful chef. The older I am the more I understand: [] The purpose that is most significant is helping others to find their self-worth and grow. Yes, chefs, like parents, find the greatest satisfaction in nurturing others and helping them to find a purpose.

Coaching 447

Coaching Certification Hiring Training 447

Culinary Cues

NOVEMBER 18, 2022

No other art form connects so many stakeholders through the process of growing, processing, transporting, preparing, serving, and enjoying a product. [] THE HEART OF THE ECONOMY IN TOURIST COMMUNITIES. PLAN BETTER – TRAIN HARDER. Over 800 articles about the business and people of food). Harvest America Ventures, LLC.

Agriculture 447

Agriculture Tourism Transportation Café 447

Culinary Cues

JANUARY 20, 2024

Of course, water should be served and unless a guest chooses the more expensive options for bottled or sparkling water it should flow freely throughout the meal. [] AN ENTRÉE IS NAKED WITHOUT VEGETABLES Yes, restaurants have, to at least a baseline degree, a responsibility to provide a balanced meal. Do it right!

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449