Culinary Cues

JANUARY 29, 2025

At our core (restaurant folks) we are in the business of taking care of people through food. This leads to the intent of this article. Some may view dining out as a luxury that can easily be put aside, but time and experience has demonstrated otherwise.

Dine-in 309

Dine-in Blog Article Training 309

Culinary Cues

MAY 12, 2025

Start here: lets make the worlds best, no comparison, out-of-the-park, mind-blowing, cant even describe how good this (fill in the blank) is. [] SANDWICHES: Think about the details: either produce, or find the absolute best, crusty exterior and rich, moist interior bread to be found anywhere on the planet. Make the tomato an experience.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. Listening to others without a need to take control of a conversation can do the same. [] Never step on others to get to your intended destination. No race is ever truly won by pushing others out of the way. Cut them loose. [] Make more music and far less noise.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

ChowNow

FEBRUARY 7, 2025

In this article, youll learn simple, practical strategies to make it happenno awkward upselling or overcomplicated tactics required. Train Staff How to Upsell Without Being Pushy Upselling doesnt have to be this awkward thing if you just frame it differently in your mind. Increase Your Restaurants Average Order Volume (AOV) 1.

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Ordering Online Ordering Loyalty Program Customer Experience 349

Culinary Cues

NOVEMBER 25, 2024

Taking the time to be grateful is so refreshing. Taking the time to step away from all of that, looking up to the light and reflecting on how fortunate we are is cleansing and very, very important. It can be overwhelming, pointing us down a very dark path. Happy Thanksgiving. What are you thankful for?

Food Supply 409

Food Supply Uniforms Café Take-out 409

Culinary Cues

APRIL 7, 2025

We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out. What is the projected profile of cooks and chefs moving forward.

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Culinary Cues

NOVEMBER 10, 2024

One thing stood out from what was the likely mood in public houses during the days of Benjamin Franklin and Thomas Jefferson – people, in general, seemed to be enjoying themselves. So, take your moments to reflect. The noise level was high and I’m sure among those present there was some discussion about the election results.

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Front of House Back of House Sourcing Travel 433

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

ChowNow

MAY 23, 2025

Unless theres a good reason to keep them (like being a house specialty or a key part of your concept), theyre probably taking up valuable real estate on your menu. 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.

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Menu Seasonal Menu Point of Sale Online Ordering 195

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

FEBRUARY 5, 2025

Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? 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.

Fine Dining 242

Fine Dining Food Supply Recruiting Customer Service 242

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

ChowNow

APRIL 11, 2025

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. Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job?

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Culinary Cues

APRIL 14, 2025

He ran a restaurant in Tijuana where out of necessity one night, he put together the famous salad with the ingredients on hand. And, of course, the development of Eggs Benedict can be found in far too many bits of lore taking credit for this centerpiece of brunch and breakfast menus from coast to coast. Food for thought.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

Culinary Cues

NOVEMBER 2, 2024

You look around the kitchen and marvel at the amount of work that takes place each day on stainless tables, in 5 00-degree ovens, on open flames, and in dozens of pots and pans washed and rewashed countless times. You decide to walk through the kitchen during these last moments and take it all in. This is not one of those moments.

Coaching 409

Coaching Take-out Food Order Inventory 409

Culinary Cues

MARCH 21, 2025

The lesson of course is that you never know where ideas will take you, but the process is one that provides an opportunity for a great one to take form. A simple idea built out of anger at a customer that evolved into a multi-billion-dollar industry. Crum sliced potatoes extremely thin, fried them to a crisp.

Hotels 267

Hotels Back of House Customer Service Entertainment 267

ChowNow

JANUARY 23, 2025

At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Its significantly more cost-effective to keep your regulars walking through the door than it is to get a new customer every time you take an order.

2025 195

2025 Loyalty Program Operations Email Marketing 195

ChowNow

APRIL 4, 2025

Online reputation management for restaurants is all about paying attention to your restaurants digital reputationand taking steps to shape that conversation. Nothing turns off a potential guest faster than calling a number thats out of service or showing up to a location thats moved. Start with the positive reviews.

Management 195

Management Management Social Media Online Ordering 195

ChowNow

JUNE 12, 2025

And no, increasing restaurant sales doesn’t mean turning your restaurant staff into pushy upsellers trying to squeeze a few extra dollars out of every order. Think seasonal menu items, weekend-only bundles, or one-day-only discounts; the urgency motivates guests to take action soon.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

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

Seating 468

Seating Training Customer Service Point of Sale 468

ChowNow

MARCH 14, 2025

In this guide, youre going to learn: The key components of effective restaurant operations management Common challenges restaurant owners face (and how to solve them) Best practices to run a more efficient and profitable restaurant Lets explore what it takes to manage restaurant operations like a pro. What is Restaurant Operations Management?

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

DECEMBER 21, 2023

Taking proactive measures and having plans in place will allow your business to react quickly to help minimize the impact of an emergency. Let us pass on the knowledge and expertise that we have gained in our 100+ years in the insurance business, so you can take a few things off your plate – and gain peace of mind.

2024 474

2024 Kitchen Safety Cash Management Insurance 474

ChowNow

MAY 23, 2025

A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. Thats what you actually take home. You can pull in millions of dollars a year and still struggle to stay open if your costs are out of control. Without it, one bad month can wipe out three good ones.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

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

ChowNow

MAY 2, 2025

Running a restaurant is one of the most rewardingyet riskyventures out there. Lets take a closer look at the leading causes of restaurant failure and see how you can avoid making the same mistakes at your restaurant. Before you do anything like sign a lease or hire your wait staff, take the time to do real market research.

Email Marketing 195

Email Marketing Social Media Cash Management Customer Service 195

Modern Restaurant Management

FEBRUARY 24, 2022

The problem this article addresses is the trickle-down of the “great resignation.” Those who figured out another path, a different career or a job in a different industry are seemingly unmotivated to go back to their previous work. Incentives sometimes help to bring in help; but, there is still a long road ahead.

Hiring 493

Hiring Insurance Hotels Guest Recovery 493

Culinary Cues

MAY 12, 2022

Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. PLAN BETTER – TRAIN HARDER.

Pricing 442

Pricing Consumer Goods Training Customer Experience 442

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. 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

Modern Restaurant Management

MAY 21, 2021

It’s no wonder that restaurant franchising is so popular — franchisees buy into a proven business model with built-in branding, training and production methods, and (hopefully) a solid customer base. To truly understand franchisor support, you should seek out: The New Franchisee. Utilities stubbed into space.

Franchising 508

Franchising Franchise Tip Distribution Design 508

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. For example, train kitchen staff to prepare orders in the order they were received.

Delivery 195

Delivery Online Ordering Loyalty Program Food 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

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 443

Seminar Front of House Back of House Workshop 443

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? Take note that this is the net profit margin for bars, meaning it takes into account all of your expenses and is the true bottom line that shows how much money your bar is actually making.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

JUNE 28, 2021

In my last article I talked about how busy our restaurants will be. Some operations are cutting out an entire service, meaning that they only do dinner whereas before they did lunch and dinner. Training, Training, Training … Making Current Staff and Managers Better. Everyone walked out.

Customer Service 465

Customer Service Reservations Specials Training 465

Culinary Cues

OCTOBER 11, 2022

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. BEING A COOK IS MORE THAN THE PROCESS OF COOKING.

Leadership 448

Leadership Fine Dining Workshop Training 448

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

Culinary Cues

JANUARY 11, 2022

Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. 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.

Customer Experience 463

Customer Experience Café Hospitality Customer Service 463