Modern Restaurant Management

FEBRUARY 21, 2022

Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints. Restaurant industry is on the cusp of change. Bn at an impressive 22 percent CAGR in 2022.

Fine Dining 554

Fine Dining Fast Casual Food Supply 2022 554

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

AUGUST 31, 2024

This means that the statement should become a key part of your company and corporate culture to make sure everyone is aiming for the same goals. Restaurants with a clear, “bought into” mission statement are successful. Real Ingredients, real purpose, real flavor.” [] Show it everywhere – make it critical to your culture.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

DECEMBER 6, 2021

A few hung on to their cultural heritage, but after time more and more of this would be lost. TV dinners, box mixes, frozen and canned goods, and restaurant take out became the basis for the new American food culture. became a cultural desert, a homogenized country without much historical perspective. Such a shame.

Influencer 445

Influencer Customer Experience Dine-in Training 445

Culinary Cues

JUNE 9, 2024

Of course, all these issues make it more difficult for restaurants to survive, but even deeper than that it pushes the restaurant experience into the category of commodity. Unfortunately, your customers are oblivious to the difficulty in operating a restaurant, especially at a time when challenges are abundant.

Customer Experience 437

Customer Experience Café Customer Service Training 437

Culinary Cues

APRIL 6, 2020

This storytelling through cooking evolved over centuries into restaurants that offered interesting tales to strangers and friends alike. Today, restaurants serve a multitude of purposes that has brought this industry to a status of importance that is impossible to deny. It will undoubtedly be different, but it will return.

Travel 539

Travel Back of House Customer Service Small Business 539

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. The answer is emphatically – no.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

JANUARY 3, 2023

I have long embraced this philosophy when it comes to restaurants, but it also can apply to any business. Let me explain: A few years ago, (50 years ago) I had a conversation with a wonderful woman who owned and operated a successful neighborhood restaurant. So, build hospitality into everything you do. Restaurant Consulting.

Hospitality 466

Hospitality Customer Experience Customer Service Small Business 466

Culinary Cues

APRIL 29, 2022

This is a direct message to all of those young cooks just starting out, dishwashers, culinary students, and seasoned veterans of the kitchen – you can go as far as you want to go in the food business as long as you are willing to put in the work, build a plan, and stick to the plan. Build this into your plan. Am I exaggerating?

Influencer 448

Influencer Small Business Book Take-out 448

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. So why not? So, be careful of the lure of greener grass.

Social Media 441

Social Media Food Safety Retail Small Business 441

Culinary Cues

APRIL 15, 2020

Whether it is the environment, the postal service, senior citizens, global partnerships, healthcare, or restaurants – there is a tendency to set aside or forget just how important these businesses, global responsibilities, and people truly are to our existence. Throughout history – restaurants have been integral to civilized communities.

Travel 463

Travel Small Business Point of Sale Back of House 463

Culinary Cues

FEBRUARY 1, 2021

I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.

Small Business 445

Small Business Front of House Customer Service Communication 445

Modern Restaurant Management

MAY 21, 2020

Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. High-end restaurants that tend to have a pricier menu should look to add more affordable items. Rid yourself of the non-essentials, get back to the basics, and work smart.

Social Media 539

Social Media Food Safety Cash Management Kitchen Safety 539

Culinary Cues

AUGUST 19, 2023

Italians, French, Irish, Greeks, Germans, Chinese, Japanese, and every other nationality brought their cultural traditions in search of a place in American life. Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Ah, but not everyone suffered during the depression.

Hotels 416

Hotels Influencer Compost Recycling 416

Culinary Cues

JULY 19, 2024

Mise en place, when properly viewed as core to the operation of a kitchen, is not a goal but more importantly a part of the culture. Observing kitchens with this culture, you begin to understand why their cooks will proclaim: “of course, our mise en place is tight, it’s the only way to work.”

Front of House 354

Front of House Customer Service Food Order Customer Experience 354

Culinary Cues

MARCH 25, 2021

Understanding the culture behind a cuisine, the people and the ingredients they worked with, why those ingredients were used, and how they work together to create a dish is essential if a chef is to truly represent a cuisine or a dish. Restaurant and Culinary School Consulting. www.harvestamericacues.com BLOG.

Communication 450

Communication Coaching Fine Dining Influencer 450

Culinary Cues

APRIL 29, 2024

I’m sure it’s true in many industries, but let’s just focus on the business of restaurants. For nearly two years now I have been offering thoughts on the labor challenges that restaurants continue to face while providing some observations and thoughts. There is a culture of acceptance in the industry that is worn like a badge of honor.

Front of House 317

Front of House Back of House Training Customer Service 317

Culinary Cues

MAY 27, 2023

TECHNOLOGY AND RESTAURANT CULTURE Learning to live with technology and stay in control is essential. In restaurants we need to bring people together, if not already doing so. The staff meal is so important to the sense of team, the family of the restaurant, and the synergy of work. Try “FOOD” on for size.

Technology 418

Technology Front of House Social Media Back of House 418

Culinary Cues

APRIL 18, 2023

The restaurant business is sometimes like the canary in the coal mine and at other times like the father of teenage children – the last to know. Most of the problems in restaurants were there before but not so vivid, not so “in your face”. ‘The times they are a changin’, proclaimed Bob Dylan in 1964.

Food Truck 386

Food Truck Back of House Education Training 386

Culinary Cues

JULY 27, 2022

This is what makes us unique as cooks, this is what builds our signature that appears on a menu. Whenever you travel to a different city, region, or country you absorb something of their culture. We cook what we are, and we are a complex combination of all our life experiences with food. So, where do those flavors come from?

Influencer 440

Influencer Fine Dining Travel Book 440

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

7 Shifts

JUNE 3, 2022

We don't have to tell you that the restaurant industry has a turnover problem. Restaurants are a transitional industry for many—but many of the reasons that workers quit are entirely preventable. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It. 7shifts Tip Pooling and Distribution Software for Restaurants.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Goodreads: 4.09

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

FEBRUARY 26, 2024

There was an initial moment, maybe as a young guest in a restaurant, or possibly as a “first job” dishwasher, when the light bulb switched from off to on. With a friend in tow, you made a reservation at a noteworthy new restaurant in town. There was a time, maybe not too long ago, when you knew very little about food and cooking.

Food Order 417

Food Order Presentation Café Waste 417

Culinary Cues

SEPTEMBER 26, 2019

This takes more time than any of us have. [] APPRECIATION OF DIFFERENT CULTURES – A GATEWAY TO GREAT COOKING. Career chefs are seasoned psychologists who access their appreciation of various cultures, their empathy with firmness, and their ability to listen and process what others have to offer, as part of their being.

Point of Sale 302

Point of Sale Reference Communication Definition 302

Culinary Cues

APRIL 18, 2020

Those who are furloughed and wondering what their future holds, those who had a burning desire to learn how to cook for a living before the onset of Covid-19, and those who took the leap and opened a restaurant of their own, may be having second thoughts about their career choice.

Hotels 433

Hotels Innovation 2002 Book 433

EATER

MARCH 1, 2021

Over the last several years, it has become big business for white-owned companies to “discover” “new” ferments from BIPOC (Black, Indigenous, and people of color) cultures and bring them to Western markets. Sharing cultures’ benefits white people and Western nations, not countries that have been entrenched in colonial violence,” she wrote.

Food 345

Food Social Media Workshop Point of Sale 345

Culinary Cues

JULY 6, 2020

The first general principle of the kitchen is to live the attitude of respect for co-workers who may have different skill levels, may be of a different culture or race, different gender, and different education level, they may have beliefs that are contrary to yours, but they are all worthy of your respect. Restaurant Consulting.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Culinary Cues

JUNE 22, 2020

It was early in his career that Hendrix spent time in England building his chops and forming the Jimi Hendrix Experience when he somehow finagled his way on stage to play alongside Eric Clapton and Cream. www.harvestamericacues.com BLOG. Being a chef is never just a job to them – it is an expression of who they are and what they know.

Food 474

Food Presentation Leadership Café 474

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 397

Management Management Kitchen Safety Front of House 397

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. From big, important ideas to use-today tactics, here are the best takeaways we heard on Season One of the Restaurant Growth Podcast. Restaurant owners do so much.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

NOVEMBER 30, 2020

It is curiosity, the quest for answers upon answers that builds passion, understanding, creativity, and competence. To nurture young cooks, to teach and train, and to build competence and confidence among those who work in a kitchen, it is essential that we (chefs and culinary teachers) establish a platform where curiosity reigns.

Food Order 397

Food Order Seasonal Menu Training Dine-in 397

Culinary Cues

AUGUST 31, 2019

By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life. He could feel his frustration with this reality building up inside. Restaurant Consulting.

Reference 346

Reference Uniforms Take-out Social Media 346

7 Shifts

MARCH 16, 2022

A restaurant earns its reputation primarily from two things: its food and its service. That's why it is important to learn how to motivate your restaurant employees. As a manager, there are countless low- to no-budget tips to engage staff and build a strong foundation for your business. Be Flexible. Hiring Referral Compensation.

Front of House 370

Front of House Back of House Communication Customer Service 370

EATER

JANUARY 31, 2023

The country is most famous for its white sand beaches where you can lie by the Atlantic, legal marijuana if the sand and sun don’t quite relax you enough, and a food culture that centers on nap-inducing meats. It’s often said that global culture changes come to Uruguay about 20 years late.

Café 290

Café Blog Book Bar 290

Goliath Consulting

JULY 19, 2023

With over 30 years of experience in the industry, his new book, “ Keys to Being a Successful Restaurant Leader: A Guide to Skills and Behaviors Restaurant Managers Need to Succeed ” is an incredible resource for aspiring and current restaurant managers seeking to excel in their roles.

Leadership 195

Leadership Book Customer Experience Seasonal Menu 195

Culinary Cues

NOVEMBER 16, 2019

The more I travel, experience communities, and try their restaurants – the more I scratch my head and ask the question: “What are they thinking?” The restaurant business is one that is relatively simple in concept, yet enormously complicated to execute. There are many reasons why there are a million freestanding restaurants in the U.S.

Employee Relations 292

Employee Relations Training Customer Service Customer Experience 292