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. People find ways to adapt and adapt is what we did for three years. First caught by surprise we were paralyzed not knowing where to turn or what to do. How can we function? So why not?

Social Media 351

Social Media Food Safety Retail Back of House 351

Restaurant365

AUGUST 21, 2020

For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. Restaurant payroll is particularly challenging because hospitality employees may receive different kinds of compensation. Successful restaurant owners and operators don’t just provide great food.

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Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

JULY 16, 2022

I am aware as I grow older this is going to happen, but nevertheless, it hits hard and makes you take inventory of the person you are, what you do, how you do it, how you treat others, and the way you live your life. Dick Cattani was a monumental figure in the business of food hospitality. www.harvestamericacues.com BLOG.

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Front of House Back of House Education Leadership 370

Culinary Cues

MARCH 3, 2021

Although the group was short lived, they did leave us with an applicable lyric: DO WHAT YOU LIKE: “Do right, use your head, everybody must be fed Get together, break your bread, yes, together, that’s what I said Do what you like”. ” -Danny Meyer – Union Square Hospitality. . BLIND FAITH. Magazine: [link].

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Dine-in Small Business Seasonal Menu Café 419

Culinary Cues

MARCH 26, 2022

It really isn’t hard to know what to do – it has all been done before. What is always shocking to me is how many restaurateurs, intelligent people, determine their selling prices by looking at their competition and trying to replicate what they do, or underprice them thinking that this is the answer to growing a business.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

7 Shifts

FEBRUARY 15, 2022

We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. And it's proprietor, Shawn Walchef, is redefining what restaurant marketing can be. But what can you do? Your smartphone is your restaurant's media center.

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Social Media Hiring Website Management Hospitality 450

Culinary Cues

MAY 21, 2023

It was enlightening even though much of what he pointed to is well-known. So, I thought from what I know, and what I have experienced, I would take a hard look at the good, the bad, and the ugly (the theme song from the movie is playing in my head). The answer is a resounding “yes” to both.

Technology 339

Technology Social Media Back of House Front of House 339

Culinary Cues

AUGUST 19, 2023

Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Food was always important, but it was the hospitality of the charismatic operator that had made the restaurant experience what it was up to this point. Ah, but not everyone suffered during the depression.

Hotels 339

Hotels Influencer Compost Recycling 339

Culinary Cues

JANUARY 11, 2022

Those who are successful in the restaurant business live and breathe service and hospitality. If you do not fit into this profile of natural hospitality, then this is absolutely the wrong business for you. Who knows what the climate for restaurants will be like in six months or five years? www.harvestamericacues.com BLOG.

Customer Experience 371

Customer Experience Café Training Hospitality 371

Social Hospitality

MAY 18, 2020

According to the data from the 2019 Travel and Hospitality Industry Outlook by Deloitte , industry growth is consistent throughout the past decade. Here are 9 hospitality sales tips that combine classic techniques with modern practices. Local seasonal events have always been among the top sales tactics for the hospitality industry.

Hospitality 309

Hospitality Marketing Social Media Hotels 309

Culinary Cues

MAY 18, 2020

As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. So, what can be done now with so much uncertainty before you?

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White Paper Certification Food Safety Food Supply 519

Culinary Cues

JUNE 14, 2022

Now I mention these statistics because they will help to frame what the future may hold for the industry and those considering a career in kitchens and dining rooms across the country. The independent restaurant of 2023 and beyond must be a place that does what large corporations can’t or won’t do. National Restaurant Association).

Fine Dining 469

Fine Dining Food Supply Customer Service Presentation 469

7 Shifts

JULY 24, 2020

Setting the Table: The Transforming Power of Hospitality in Business. ?? Topics: Hospitality; hiring and training staff; building workplace culture. ?? Award-winning restaurateur Danny Meyer (Union Square Cafe, Gramercy Tavern, Shake Shack) cooks up hospitality magic in his best-selling book, Setting the Table. Goodreads: 4.09

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

DECEMBER 30, 2022

My question to those cooks is: “What are you investing in your career as a cook?”. That’s correct, I asked: “What are you investing in your career as a cook?” If you do and the employer still won’t pay, then go elsewhere – you are marketable if you are great at what you do. Exceed expectations! Your future is in your hands.

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Workshop Article Uniforms Take-out 365

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. What are they thinking? Ironically, there is always room to be great and there is plenty of room to be mediocre.

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Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

AUGUST 21, 2023

Restaurants, to be successful, had to be flexible with what, how, and when they served and respond with appropriate pricing. Well, what if the “tough” involves a once in 100 years pandemic that shut down the country, literally, and most of the rest of the civilized world? Restaurants were full and hundreds of new ones opened every day.

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Back of House Food Supply Government Dine-in 393

Culinary Cues

MARCH 27, 2020

Each day brings more grave predictions for what is to come and in the midst of this we receive mixed messages from those who either hold the title of leader or exhibit leadership qualities through their actions. There are people who selflessly step up and do what they believe is right, even in the absence of real leadership.

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Leadership Healthcare Social Media Government 322

Culinary Cues

AUGUST 28, 2020

Difficult times in business can never be addressed with complacency. This is the time to double your efforts rather than allow yourself to get caught up in the malaise. There is always opportunity beyond business survival for those who commit to moving forward. William Channing once wrote: “Difficulties are meant to rouse, not discourage.

Social Media 438

Social Media Communication Loyalty Program Training 438

7 Shifts

OCTOBER 21, 2021

On the 7shifts blog and social media, we seek to provide actionable and informative content to help restaurant people learn about every corner of the industry. Here's a small snapshot of what each offers: Scheduling Course. What careers can I pursue when completed? And the best part? Success starts with a great schedule.

Management 195

Management Management Website Management Social Media 195

Culinary Cues

APRIL 18, 2023

What the pandemic did was put a spotlight on how difficult all of this is. So, here we are – what do we do to address the changing times, to finally face the challenges in doing what is simple but nearly impossible to execute? Ask yourself and your staff: “What am I (are we) really great at?”

Food Truck 322

Food Truck Back of House Education Training 322

7 Shifts

JUNE 3, 2022

As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. What we're seeing now, particularly with Gen Z, Is this continued focus on what's under the hood.what does this company believe?” It's not enough to just say what your values are—you have to walk the walk.

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Tip Distribution Email Marketing Communication Coaching 398

Culinary Cues

MAY 28, 2022

Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives. So, let’s be clear about what it takes to build this cohesive team (family) through food. Bob Ehrlich. Former Governor of Maryland).

Front of House 322

Front of House Back of House Employee Relations Small Business 322

7 Shifts

MAY 31, 2024

You got into this business because of your passion for food and hospitality. However, with so much software on the market today, how do you know what to use and where to start? To help you out, we've listed some of the most used tools that even beginners in digital marketing can easily navigate.

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2024 Marketing Email Marketing SEO 222

Social Hospitality

MAY 6, 2020

The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances. Here are 10 inspirational ways the hospitality industry is embracing positivity during COVID-19. Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Culinary Cues

SEPTEMBER 1, 2023

How powerful is a complete dining experience and what exactly is it? So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? How much time and effort are placed on this?

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

Culinary Cues

MAY 27, 2023

Here are some thoughts on what might be done in this regard. [] MAINTAINING FOCUS: Cellphones off while at work is a reasonable standard if it is equitably enforced. TECHNOLOGY AND RESTAURANT CULTURE Learning to live with technology and stay in control is essential. We need to embrace the good and understand the bad and the ugly.

Technology 351

Technology Front of House Social Media Back of House 351

7 Shifts

SEPTEMBER 10, 2021

Some don't know what mission statements are. It articulates what you do for customers, employees, and owners (your goals) and clarifies what you offer a specific market segment (your strategy). Understand What You’re Creating (And Why). What Makes a Strong Mission Statement? What Makes a Strong Mission Statement?

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Culinary Cues

JULY 4, 2021

Beef, poultry, pork, seafood of all types, fresh produce, dairy products, and paper supplies are, in some cases, double what they were a year ago! There is obviously a need for some type of systemic change, but no one seems to know exactly what that might be at this time. The important reality is that we MUST MAKE CHANGES NOW!

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2021 Food Supply Seasonal Menu Supplies 497

Culinary Cues

JULY 18, 2023

I had worked in kitchens since I was 15 years old; this I have mentioned a few times in this blog. Suddenly, I could push aside those thoughts of becoming a rockstar drummer and focus on a career in the hospitality industry. When I ignored what it had the potential to do it would send me to the ER for another stitch.

Hotels 350

Hotels Blog Café Management 350

Culinary Cues

OCTOBER 27, 2020

The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. There is comfort in following the directives on a prep list, a recipe, or a banquet order.

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Uniforms Airlines Food Order Fine Dining 464

Restaurant365

APRIL 16, 2021

Luckily, that’s what an online ordering system can do for you. Not only can it save you serious money, according to Hospitality Technology, 70% of consumers prefer to order directly from a restaurant. Part of being a successful restaurateur is by being forward thinking and quickly adapting to this fast-changing industry.

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Online Ordering Blog Ordering Front of House 78

Culinary Cues

APRIL 6, 2020

This is a very important part of the restaurant business – hospitality. It’s the nature of the hospitality industry. Cooking for others is one of the oldest professions known to humanity. Today, restaurants serve a multitude of purposes that has brought this industry to a status of importance that is impossible to deny.

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Travel Back of House Customer Service Small Business 442

Future Food

OCTOBER 5, 2021

The prolonged closures on food and beverage venues have ranged from hard to devastating, not just from a sales perspective, but on the lives of hospitality workers and their families. Secondly, we have cashed-up customers who are hungry for hospitality, let’s call this demand.

Food 144

Food Café Customer Service Communication 144

Culinary Cues

NOVEMBER 27, 2020

To those who are masters of hospitality and know that service is as, if not more, important than the food that we love to prepare. Everyone and everything influences the personal and professional product that we become. So, for better or worse – here are my remembrances. I would encourage you to do the same.

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Influencer Hotels Education Hiring 487

Culinary Cues

SEPTEMBER 30, 2021

It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future. Of course, we all get it.

Food Supply 420

Food Supply Employee Relations Kitchen Safety Social Media 420

Culinary Cues

APRIL 18, 2022

What I have found though is that a healthy business cannot thrive unless there is an equal dose of both ownership types. What I have found though is that a healthy business cannot thrive unless there is an equal dose of both ownership types. So, what is my point? This is the only way that it can work.

Café 336

Café Hospitality Operations Blog 336

7 Shifts

OCTOBER 9, 2020

When you understand what makes a restaurant's website successful, you can emulate those features on your website. Observe what makes these websites appealing. It’s equally helpful to gather examples of restaurant websites that you think are bad and note what to avoid on your website.

Design 398

Design Social Media Mobile Ordering Online Ordering 398