Culinary Cues

JANUARY 11, 2022

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. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Customer Experience 373

Customer Experience Café Hospitality Customer Service 373

Culinary Cues

APRIL 22, 2024

Now the latest insult to the business of restaurant hospitality and any attempt to justify value is charging for bread. How can a chef set the stage for a dining experience if restaurants continue to look at everything as an extra charge. Great hospitality is common sense. Bread has always been a given.

Consumer Goods 289

Consumer Goods Pricing Customer Experience Hospitality 289

Culinary Cues

MARCH 26, 2022

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. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Things will go sideways.

Cash Management 372

Cash Management Social Media Restaurant Law Communication 372

Culinary Cues

AUGUST 28, 2020

Remember all of those exciting things that you did to draw customers in when business was great? HOSPITALITY FIRST. How do you make it come alive with hospitality? Work at it, train for it, stand behind it, and make a difference. FIND WAYS TO MAINTAIN THE EXPERIENCE. Become obsessed with communication!

Social Media 439

Social Media Communication Loyalty Program Training 439

Culinary Cues

OCTOBER 23, 2019

This article stems from a recent experience in a hotel where I was staying. After a few moments of silence I walked her through the process of overcoming the fear of making a decision and presented her with a way to be a customer hero in the moment. Empowering your trained employees to make decisions.

Hospitality 209

Hospitality Employee Relations Cash Management Training 209

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. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee.

Food Truck 324

Food Truck Back of House Education Training 324

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. 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? The Solution: Create a training program.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

OCTOBER 27, 2020

My experience, and I will note that it may not be everyone’s experience, is that kitchens tend to attract a broad array of staff members who come from environments where discipline is not always the norm. There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer.

Uniforms 465

Uniforms Airlines Food Order Fine Dining 465

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. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. Plain and simple.

Fine Dining 398

Fine Dining Front of House Customer Service Customer Experience 398

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. But it's all part of managing a restaurant!

Management 397

Management Management Kitchen Safety Front of House 397

Future Food

DECEMBER 5, 2019

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.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

7 Shifts

JULY 24, 2020

That’s why we’ve selected 3 books that focus on people—customers and staff. Setting the Table: The Transforming Power of Hospitality in Business. ?? Topics: Hospitality; hiring and training staff; building workplace culture. ?? Published: 2009 ?? Author: Danny Meyer ?? Goodreads: 4.09

Book 370

Book Management Management Restaurant Law 370

7 Shifts

SEPTEMBER 15, 2021

There is a way, to both grow profits and upgrade your customer experience at the same time: suggestive selling. In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Your guests have a personalized and better experience. Better guest experience.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

AUGUST 21, 2023

It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. The entire experience was elevated and so were prices. People traveled cross country to experience these chef extravaganzas. Some partnered to this end, while others struggled or closed.

Back of House 394

Back of House Food Supply Government Dine-in 394

Culinary Cues

JUNE 14, 2022

SECOND: As large chains and corporate restaurants seek to find solutions through efficiency using technology and dumbing down menus, independents must re-invigorate their commitment to hospitality, person-to-person contact, creativity, and customer experiences. PLAN BETTER – TRAIN HARDER. Remember only 1.4%

Fine Dining 470

Fine Dining Food Supply Customer Service Presentation 470

Culinary Cues

AUGUST 19, 2023

Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat.

Hotels 341

Hotels Influencer Compost Recycling 341

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. HEALTHCARE: Typically, working in a hospital is not at the top of many cooks’ career lists.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Ken Burgin

MARCH 14, 2020

Hospitality training has usually been done in person – we hospo people like to ‘stand up and do it’. With the restrictions and closing of many restaurants and cafes, there’s an urgent need to present training in new ways. There are so many opportunities here for training, team meetings and new ways of working.

Hospitality 92

Hospitality Webinar Training Workshop 92

Future Food

MAY 25, 2021

Investing in Hospitality Training and Staff Well-being at Work As the world opens-up again after months of continuous lockdown – pubs, cafes, restaurants and even nightclubs welcome back patrons. This article is one in a series of industry-focused blogs called the ‘Hospitality Mindset’.

Customer Service 148

Customer Service Small Business Food Safety Training 148

Culinary Cues

FEBRUARY 22, 2021

To nourish and provide sustenance To offer convenience To provide a forum for conversation To create opportunities for gatherings To reward customers To provide an outlet for chef creativity To complete a neighborhood or destination To rock customers world. There may be more reasons, but these are the most common.

2022 380

2022 Food Truck Point of Sale Front of House 380

7 Shifts

AUGUST 18, 2021

You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Culinary Cues

MAY 21, 2023

Our restaurant teams thrive on common purpose and positive support, so it is easy to see how the misuse of this technology can change the entire experience of working or dining. We all have personal opinions and beliefs, some are founded in family tradition, levels of education, heritage, or previous work experiences. Wait a minute!

Technology 341

Technology Social Media Back of House Front of House 341

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 422

Food Supply Employee Relations Kitchen Safety Social Media 422

7 Shifts

SEPTEMBER 10, 2021

It articulates what you do for customers, employees, and owners (your goals) and clarifies what you offer a specific market segment (your strategy). They describe what you do for customers, employees, and owners (your goals) and clarify what you offer for a specific market segment (your strategy). The result? If not, “can” it.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Culinary Cues

APRIL 6, 2020

This is a very important part of the restaurant business – hospitality. Having been in the restaurant business, our job is to be responsible for our customers’ happiness. It’s the nature of the hospitality industry. You take care of customers above all else. Customers are your lifeblood.”. Restaurant Consulting.

Travel 444

Travel Back of House Customer Service Small Business 444

QSR Automations

JULY 8, 2024

In the ever-changing world of restaurants and hospitality, efficiency and consistency are key. For restaurant chains and hospitality groups, supporting consistency in menu offerings and food quality is a significant challenge. Join our blog list for monthly updates: Subscribe!

Management 52

Management Management Social Media Blog 52

7 Shifts

SEPTEMBER 15, 2021

There is a way, to both grow profits and upgrade your customer experience at the same time: suggestive selling. In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Your guests have a personalized and better experience. Better guest experience.

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

The Rail

JULY 5, 2024

This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry. Strategic Menu Engineering Menu engineering is a strategic approach to designing your menu to maximize profitability and customer satisfaction.

Management 52

Management Management Loyalty Program Point of Sale 52

The Restaurant Group

JULY 25, 2024

In the bustling and dynamic food service industry, you always try to provide a pleasant guest experience while ensuring a positive cash flow after all expenses have been accounted for. As the average customer studies the menu for only 109 seconds (Gallup), you must make the most of it with menu engineering.

Hiring 78

Hiring Loyalty Program Website Management Cash Management 78

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. But it's all part of managing a restaurant!

Management 195

Management Management Kitchen Safety Front of House 195

Future Food

DECEMBER 15, 2020

Food & Hospitality Restaurant Openings & a Taste of What Was 2020. Here we highlight a few of the many new ones (and can’t wait to try) and share a recent food experience at Ish in Melbourne. Here we highlight a few of the many new ones (and can’t wait to try) and share a recent food experience at Ish in Melbourne.

Hospitality 78

Hospitality 2020 Food Hotels 78

Izettle

MARCH 28, 2019

The customer is king! The customer is always right! The customer is yeah, yeah, we get it! It’s no secret how important customers are to a growing business. But have you ever thought about how you could better connect with your customers? How could it improve customer satisfaction?

Customer Experience 45

Customer Experience Customer Service Consumer Goods Point of Sale 45

Izettle

MARCH 28, 2019

The customer is king! The customer is always right! The customer is yeah, yeah, we get it! It’s no secret how important customers are to a growing business. But have you ever thought about how you could better connect with your customers? How could it improve customer satisfaction?

Customer Experience 40

Customer Experience Customer Service Consumer Goods Point of Sale 40

Clover - Restaurants

MAY 21, 2024

They’ll fill bar seats that other customers may find less desirable, quietly relax or have a friendly chat with the bartender, and happily consent to upsells, as they’re often paying with a company per diem. And remember: Always use a professional tone and appropriate spelling and grammar when replying to customers. Business travelers?

Travel 52

Travel Tourism Social Media Website Management 52

Culinary Cues

JUNE 11, 2020

We are fearful that customers will not return and customers are fearful of what is waiting for them as they venture out with loads of trepidation. Wouldn’t it make sense to not rock the boat any more – to get into our rhythm and put on a familiar face – this is, after all what out customers expect and want – right?

Restaurant Law 326

Restaurant Law Customer Service Customer Experience Take-out 326

Future Food

OCTOBER 19, 2022

The topic of this blog is one that many will be glad to have personally overcome. We hardly had to break stride for the first few years of his life, as we continued with our pre-child lifestyle which revolved around exploring local food and hospitality options and eating out whenever possible. Bam Bam Italian.

Customer Experience 78

Customer Experience Customer Service Brewery Fine Dining 78