Blog Customer Service Fine Dining 
Culinary Cues
MAY 12, 2025
Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them. Cheese should be from a local or regional cheesemaker and let the customer know where it came from and why its so special.
Culinary Cues
FEBRUARY 5, 2025
This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder. Every restaurant and restaurateur are struggling to figure it out how am I going to make this work?
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Culinary Cues
MAY 1, 2025
The same can be true for the quality of purchased meats and fresh fish, an expanded wine list, broader selection of regional beers, an upgrade to quality coffee and tea, or even improving the sound system in dining rooms. This is how neighborhoods or towns become known as food destinations.
Modern Restaurant Management
MAY 21, 2020
The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Offer Safe and Contact-Free Services.
Culinary Cues
JULY 15, 2024
It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.
Culinary Cues
SEPTEMBER 15, 2022
Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. I wonder why this is the case. Goes without saying.
Culinary Cues
FEBRUARY 28, 2021
We know them by name, we oftentimes buy their products and services, we read about their success, and we aspire to be like them in some small way. Now here is the kicker – excellence has very little to do with the price you charge or the type of product or service you provide. The big misconception is: “You get what you pay for”.
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