Culinary Cues

FEBRUARY 22, 2021

Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Restaurants cannot wait that long, no way, no how – this is the end of the world, as we know it. THE PURPOSE OF RESTAURANTS (Where do you want to fit). I know what you are thinking – WHAT!!!!

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2022 Food Truck Front of House Point of Sale 477

Culinary Cues

MARCH 16, 2025

Restaurants didnt know how to react. Eventually we figured it out (to some degree) but in the process lost an enormous number of restaurants from 2020 2023. Are you developing menu concepts that shy away from typically high-cost ingredients and ones that are sensitive to market fluctuation? Do you remember this?

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Food Supply Customer Service Recruiting Delivery 232

Culinary Cues

SEPTEMBER 15, 2022

With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. So, just in case the information is not well known to some – here is the BEST OF Restaurant 101, a good start. [] START WITH KNOWING THE MARKET.

Fine Dining 449

Fine Dining Front of House Customer Experience Customer Service 449

Bottleneck Management

NOVEMBER 22, 2021

After the successful launch of its first virtual brand/restaurant, Secret Sauce , Bottleneck is launching Rebel’s Hot Chicken on November 30th, 2021, the bold new carryout and delivery concept operating out of the group’s Old Town Pour House location in Chicago and City Works in Wheeling, IL. Place Your Order.

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Online Ordering Delivery Food Order Presentation 148

Modern Restaurant Management

APRIL 5, 2022

These platforms are gaining popularity among people who wish to dine with their families at home and still wish to enjoy the flavor and quality of restaurant food. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

Culinary Cues

NOVEMBER 18, 2022

Take the time to think about it: This is a profile of the restaurant business that gets lost in all the negative press. [] SECOND LARGEST EMPLOYER. million people employed in the restaurant industry 1. [] THE CLEAREST WINDOW TO ENTREPRENEURSHIP. 80%of single-unit restaurants in the U.S. 80%of single-unit restaurants in the U.S.

Agriculture 447

Agriculture Tourism Transportation Café 447

Modern Restaurant Management

JULY 8, 2022

The open kitchen concept has become one of the biggest trends in the restaurant industry. When people walk into a restaurant, food transparency is what matters the most. Talking realistically, a few restaurants like to be 100% transparent about their processes with the public. Pros of Open Kitchen. Space and Money Savers.

Kitchen Safety 415

Kitchen Safety Customer Experience Food Order Entertainment 415

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. What’s the harm in continuing in this way and by the way – what does this have to do with restaurants anyway. We must protect the sacredness of restaurants and those sanctuaries for social networking.

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Social Media Food Safety Retail Back of House 441

Culinary Cues

MARCH 26, 2022

Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. Instead, let’s look at some of the common reasons why restaurants fail (this is only a sampling).

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

FEBRUARY 2, 2024

Yes, I have been preaching the need for change in restaurants. Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. What may appear to be blatant, could very well stem from a lack of understanding and a declining number of role models.

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Training Uniforms Customer Service Leadership 442

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. Build in those “business decision” standards that must be present, allow the chef to interpret them, but keep them as essential to the operation of the restaurant.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

APRIL 30, 2023

Unless a team invests the time to build a culture and system around the concept of quality, then there are no guarantees. The same applies to any business, in this case – a restaurant. Did those high-priced ingredients build on the perceived value of the restaurant in the eyes of the guest? All for one and one for all.

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Culinary Cues

APRIL 3, 2020

As you move through IDEATION that will help to define what your restaurant concept, menu, systems, and staffing will look like as we eventually move out of this crisis, it is just as important to discuss and plan for the things that can go wrong. Assuming that it can’t happen to you is at best naïve, and at worst – tragic.

Guest Recovery 382

Guest Recovery Social Media Food Safety Kitchen Safety 382

Culinary Cues

MAY 8, 2023

The chef must be very well-versed in a number of cuisines and able to not only plan menus that fit in with the concept of a restaurant, but also represent the mission of the operation through special menus for various events. Finally, the chef signs every plate of food that leaves the kitchen.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. How much time and effort are placed on this?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Modern Restaurant Management

SEPTEMBER 25, 2020

Those are profits many brick-and-mortar restaurants would look at with envy. His goal is to open a physical location for his restaurant, something he hopes to accomplish in the next year. Why did he opt for a food truck instead of a restaurant—and how did he achieve success so quickly? Lower start-up expenses.

Food Truck 445

Food Truck Food Food Safety Point of Sale 445

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

Guest Recovery 410

Guest Recovery Kitchen Safety Customer Service Food Safety 410

Culinary Cues

AUGUST 26, 2024

This is a plea to those who work tirelessly in restaurant kitchens, the chefs who are paid to lead those operations, and the owners who depend on raving fans and some semblance of profitability. It doesn’t need to parallel those outstanding restaurants I mentioned before – just good food, made with a little passion and care.

Dine-in 443

Dine-in Training Seasonal Menu Sports 443

Goliath Consulting

SEPTEMBER 14, 2020

With all the trouble the pandemic has given the restaurant industry these past couple months, you might be surprised to hear that restaurant franchising opportunities have never been stronger. Up-and-coming restaurants like Fajita Pete recently announced it will triple locations from their new franchise deals (2).

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Franchising Franchise 2021 Fast Casual 393

Culinary Cues

DECEMBER 12, 2021

The trials and tribulations associated with the restaurant business are many – it is not an endeavor for the faint of heart. Every chef, and for that matter every professional cook hoping to one day become a chef, MUST understand the business component of operating a restaurant. www.harvestamericacues.com BLOG.

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

Goliath Consulting

OCTOBER 6, 2020

The Benefits of Owning a Franchise Restaurant Business. We discussed in our earlier blogs why it is a great time to buy a food franchise in 2020 through 2021. The COVID-19 pandemic is helping boost franchise sales as unemployment grows in the restaurant industry and people are reassessing new career options. Brand Recognition.

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Franchising Franchise Fast Casual Customer Service 418

ChowNow

MAY 9, 2025

When youre updating your online menu or online ordering system, its tempting to just copy over the dish names from your restaurant menu and call it a day. The best restaurant menu descriptions help customers understand what the dish is and why theyll love it. If your restaurant is fun and quirky, your descriptions should be too.

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Menu Dietary Restrictions Online Ordering Mobile Ordering 195

Modern Restaurant Management

MARCH 18, 2021

No other artifact in your restaurant is more capable of setting the tone or telling your story. Major advances in menu innovation, a field my org has some experience in, have shifted course in the past year as many restaurants have switched to almost entirely off-premise meals. Cuisine and Concept. In your world?

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Back of House Seasonal Menu Customer Experience Fast Casual 474

Culinary Cues

MAY 13, 2023

Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? Oftentimes these properties boast a few a ’la carte restaurants, room service, special property events, banquets, weddings, buffets, and three meals a day in at least one of their outlets.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

SEPTEMBER 30, 2024

From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. Those family-owned restaurants in your town are the lifeblood of the community. How, in this case with restaurants, do these operators find a way to financial success?

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. Whenever I dove into the menu change process I worked with the following simple, but effective way to get from concept to plate: [] DECIDE ON A DIRECTION. Are you up to it? Are you ready?

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Seasonal Menu Front of House Presentation Menu 346

Modern Restaurant Management

NOVEMBER 7, 2023

Restaurant brands around the world are finding that their audience is craving something more than pretty pictures of delectable dishes, but rather a need for community and discussion. The landscape of digital marketing is constantly evolving, presenting both challenges and opportunities for restaurant operators. The future is digital.

Marketing 508

Marketing Social Media SEO Front of House 508

Culinary Cues

MAY 21, 2023

Now, I will avoid attempting to explain the human consequences of this both mentally and emotionally, but let’s look at how this new means of communication through social media can affect everything we do, including our culture in the restaurant business. This is not what the restaurant business is about! Wait a minute!

Technology 416

Technology Social Media Back of House Front of House 416

Culinary Cues

FEBRUARY 18, 2020

Some restaurants can operate efficiently with a staff of 10 or less, while others might require more than 50. An operation with one restaurant outlet is far different than one with several. In this size operation there will likely be a sous chef for each restaurant outlet and a banquet chef whose focus is large-scale events.

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Beverage Events Food Order Website Management 520

Culinary Cues

JUNE 29, 2024

Memorable food, exceptional experiences, a perfect evening…these are the types of reviews that every chef hopes for and every restaurant strives for. What would it take for guests to rave about dining in your restaurant? The service staff members have been well-trained and are enthusiastic about the restaurant concept.

Customer Experience 345

Customer Experience Dine-in Back of House Customer Service 345

ChowNow

FEBRUARY 11, 2020

If you’ve taken a look at Grubhub’s app lately, you may have noticed an immense amount of new restaurants available for online ordering. After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. Grubhub added 150,000 “non-partnered” restaurants to its platform last quarter. .

Pricing 397

Pricing Online Ordering Customer Experience Social Media 397

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. The expeditor (if they are good) can solve problems in the moment and keep the chaos of a restaurant in check. You want more!

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. One of the most important goals of any restaurant is dependability and consistency. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

APRIL 18, 2022

I have never physically owned a restaurant, but I have always approached the position of chef as if I did. Unless there is a strong belief and execution of concept, consistent quality of product, real investment in people, and encouragement for excellence and value then the restaurant will eventually struggle.

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Café Hospitality Operations Blog 433

Culinary Cues

OCTOBER 11, 2022

Every good leader understands how important great followership is and how the leader’s role is to give them all the support he or she can muster. [] DEFINE YOUR BENCHMARKS: Find those cooks, chefs, restaurants, companies, or inspirational leaders who define excellence and learn from them. Restaurant Consulting. CAFÉ Talks Podcast.

Leadership 448

Leadership Fine Dining Workshop Training 448

Goliath Consulting

MARCH 20, 2023

According to the National Restaurant Associate’s “What’s Hot Chef’s Survey, ” Pop-up restaurants are the sixth most popular restaurant concept trend. What is a Pop-Up Restaurant? Pop-up restaurants are temporarily open in various spaces, such as bars, arcades, parks, and theatres.

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Social Media Email Marketing Equipment Menu 195

Culinary Cues

DECEMBER 6, 2021

TV dinners, box mixes, frozen and canned goods, and restaurant take out became the basis for the new American food culture. This being said, take a look at the restaurant where you work and begin to dissect the experience. The point is – homogenized restaurant and family menus have left us stranded in a cultural desert.

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Influencer Customer Experience Dine-in Training 445