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Customers Demand Authentic Hospitality Experiences - Every time

Future Food

Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. We are looking for the same thing – an authentic and positive food and beverage experience. From our morning coffee to our brunch on the weekend. Hello Beasty, Auckland.

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THE CHEF’S SECRET INGREDIENT – CONTEXT

Culinary Cues

Memorable food, exceptional experiences, a perfect evening…these are the types of reviews that every chef hopes for and every restaurant strives for. Work at it and the dining experience will improve exponentially. [] REMEMBER A GUEST’S PURCHASING PROFILE: There is no excuse today for failing to know the buying habits of your guest.

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TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE

Culinary Cues

Develop your standards, teach your standards, execute your standards, measure your standards, and solicit feedback on how those standards sit with customers, vendors, and staff. Plain and simple – social media IS YOUR MOST IMPORTANT PLATFORM FOR COMMUNICATION. Chances are pretty good the answer will be: “Communication.”

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IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

COMMUNICATION. As much as communication is always the number one criticism of those on the receiving end – it will be even more so during times of crisis. Communicate profusely with your business guests – use all of the mediums available and make the communication positive and uplifting. HOSPITALITY FIRST.

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IS THIS A GOOD TIME TO BECOME A RESTAURATEUR?

Culinary Cues

People who enter the restaurant business are typically individuals with a number of experiences working in other restaurants in positions from entry level to management. Those who try to become restaurateurs without this breadth of experience are in for a rude awakening. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

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8 Reasons Why Restaurant Workers Quit (And How to Retain Them)

7 Shifts

As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. For the average restaurant, that means serving four more customers a day. Does your restaurant have core values that guide the customer and employee experience? Communication is lacking.

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The Future of Food is Exciting - Food and Hospitality Trends of 2020

Future Food

Trends that will shape the future of your food and hospitality projects for 2020. The ‘whole experience’ is what matters. Customers have feelings, opinions and are savvy when it comes to choosing where to spend their money. However, food and service will always be at the heart of hospitality. The Customer 19.