EATER

APRIL 2, 2024

Food delivery apps have recently added new fees in response to minimum pay rules in New York City and Seattle. Not the customers, who feel gouged by an avalanche of fees. Amid this dogpile of disgruntlement, the merry-go-round of debating the value of food delivery keeps spinning. No one is happy about the delivery apps.

Delivery 145

Delivery Restaurant Law Food Customer Service 145

Future Food

OCTOBER 5, 2021

EMBRACING CHANGE TO SURVIVE AND MAXIMISE FOOD SERVICE SALES. 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. let’s be clear from the beginning, the new normal, is not normal as we know it.

Food 144

Food Café Customer Service Communication 144

Modern Restaurant Management

JANUARY 22, 2024

But precisely, how can you determine what customers want? Businesses must remain ahead of the curve by checking all the correct boxes as customer tastes evolve at an unparalleled pace. Convenience: Simplified Dining Experiences Convenience is really what modern customers look for in a restaurant experience.

Loyalty Program 181

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 181

Future Food

DECEMBER 5, 2019

Trends that will shape the future of your food and hospitality projects for 2020. Trends are no longer limited to the cuisines on offer or the style of service. Customers have feelings, opinions and are savvy when it comes to choosing where to spend their money. Supermarkets will continue to grow their ‘food court offer.’ (E.g.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Culinary Cues

OCTOBER 30, 2023

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved. Excellence attracts excellence!

Fine Dining 358

Fine Dining Front of House Dine-in 2016 358

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. The entire experience was elevated and so were prices.

Back of House 394

Back of House Food Supply Government Dine-in 394

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. To the owner/operator there are two things that define success: customer satisfaction and profit. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 407

Guest Recovery Seasonal Menu Presentation Customer Experience 407

Culinary Cues

AUGUST 19, 2023

Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Speakeasies did oftentimes serve food, but it was not the centerpiece of their existence. Despite a steep decline in food prices, many families did without milk or meat.” -The That was about to evolve.

Hotels 340

Hotels Influencer Compost Recycling 340

Culinary Cues

NOVEMBER 17, 2020

More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

Seasonal Menu 521

Seasonal Menu Back of House Customer Service Front of House 521

Culinary Cues

FEBRUARY 20, 2024

It’s the same with nearly everything in life, especially businesses that provide a product or entertainment service. Chefs know how to play it safe; cooks understand what it means to stick to the basics, and many customers do like to embrace predictability. It’s no different in great restaurants. Kudos to all involved – you did it!

Coaching 355

Coaching Small Business Café Entertainment 355

Culinary Cues

JANUARY 8, 2021

So here is the good news: there will be ample opportunities in 2021 and beyond for chefs, cooks, managers, and service staff who recognize the immediacy of the challenge and the new skill set that will be required of successful players and leaders in the field. will find themselves in the winner’s circle. [] FLEXIBILITY. If this is your M.O.

2021 464

2021 Social Media Kitchen Safety Restaurant Law 464

QSR Automations

APRIL 29, 2024

In the fast-paced world of corporate hospitality, concessions, and quick service, the ability to efficiently manage high volumes of orders is paramount. ” Concessions/Quick Service In the bustling world of concessions and quick service, speed is of the essence. The result?

Social Media 52

Social Media Demo Food Customer Service 52

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. www.harvestamericacues.com BLOG. So, what might the cause be?

Social Media 474

Social Media Cash Management Blog Equipment 474

Goliath Consulting

APRIL 28, 2020

The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers. So where is food delivery headed post-COVID-19?

Delivery 107

Delivery Food Back of House Franchise 107

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 379

2022 Food Truck Merchandise Point of Sale 379

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 421

Food Supply Employee Relations Kitchen Safety Social Media 421

Clover - Restaurants

MAY 2, 2024

What is concierge service? While luxury is often associated with concierge services, all they really mean is a personalized customer experience. That kind of experience can be offered by all types of small businesses–from restaurants to retail shops to service businesses.

Customer Service 52

Customer Service Loyalty Program Healthcare Social Media 52

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. Can they meet the crowds and even exceed budgeted customer counts on a given day? Mission accomplished.

Customer Service 349

Customer Service Customer Experience Uniforms Point of Sale 349

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. 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. Service is off.”

Cash Management 371

Cash Management Social Media Restaurant Law Communication 371

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

Cash Management 304

Cash Management Uniforms Food Supply Café 304

Culinary Cues

MAY 8, 2023

There is something gratifying about sore muscles, aching backs, and soaked shirt and chef toques from sweat at the end of a busy service. The chef has ultimate responsibility for the proper handling of ingredients, sanitation of the restaurant kitchen, and consistent implementation of food safety protocols. No pain, no gain – right?

Kitchen Safety 433

Kitchen Safety Food Safety Coaching Training 433

Culinary Cues

APRIL 18, 2023

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Guests will come for the food and the service, but they become raging fans of a restaurant with a story. A terrific story.

Food Truck 323

Food Truck Back of House Education Training 323

PathSpot

APRIL 1, 2024

Hotels, with their intricate restaurant operations, make it crucial to ensure food safety protocols and compliance requirements. Digital operational management software designed for food safety becomes essential to enhance their endeavors toward safety and compliance.

Food Safety 40

Food Safety Hotels Food Audits 40

Restaurant365

APRIL 16, 2021

Today, consumers want convenient and easy ways to order food from your restaurant. With the demand for takeout being at an all-time high, restaurants have turned to ordering services like Grubhub and UberEats to connect with new local customers looking for food. Captures Valuable Customer Data. Consumers Expect It.

Online Ordering 78

Online Ordering Blog Ordering Front of House 78

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. 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. Stay on it.

Fine Dining 397

Fine Dining Front of House Customer Service Customer Experience 397

Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. 64% of those independent restaurants were “full-service”. Everywhere you look, people are beginning to line up for a return to the good old days of restaurant service. Remember only 1.4%

Fine Dining 470

Fine Dining Food Supply Customer Service Presentation 470

Culinary Cues

NOVEMBER 6, 2022

My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and of course those plates as they slide down the pass. They are all part of my passion for the preparation and service of food.

Food Truck 398

Food Truck Customer Service Customer Experience Food Supply 398

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Goliath Consulting

AUGUST 2, 2022

As lockdown restrictions were lifted, restaurant owners expected some customers to return in person while still following safety measures. Restaurants found that ramping up their delivery services had mitigated some of their losses from in-person dining during 2020 and 2021. According to Toast’s study, restaurants in the U.S.

Delivery 78

Delivery Online Ordering Food Website Management 78

7 Shifts

AUGUST 12, 2020

We’ve also included a restaurant marketing plan PDF with all the questions you need to ask (and answer) to get into the minds of your customers and create a marketing recipe for success. But would a first-time customer know what your restaurant is made of by sitting at a table? Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

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? Achievable.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Rocket Fuel

SEPTEMBER 26, 2019

Using software to coach employees for better fast food customer service. The post Using software to coach employees for better fast food customer service appeared first on Delaget.

Coaching 65

Coaching Customer Service Food Blog 65

Culinary Cues

APRIL 9, 2020

Food is connected to nearly every aspect of life, family, and the art of living. A culture is a collection of life essentials including art, drama, literature, religion, music, food preparation and traditions, history, language, politics, etc. and as such – collectively define all levels of civility. We are truly in this together.

Customer Experience 495

Customer Experience Customer Service Dine-in Sports 495

Culinary Cues

APRIL 6, 2020

Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people. Having been in the restaurant business, our job is to be responsible for our customers’ happiness. You take care of customers above all else.

Travel 443

Travel Back of House Customer Service Small Business 443

The Food Corridor

JANUARY 4, 2022

Chefs and caterers are always looking to reach more members of the public with their delicious food. With private events difficult to arrange and more consumers happy to order food for delivery, caterers and independent chefs have new opportunities; and therefore, need new ways to connect with customers. Hungry House.

Catering 105

Catering Food Online Ordering Kitchen Safety 105

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. Native or first-party delivery doesn't rely on a separate service to take and send out orders. This comes with two huge advantages: high margins and owned customer data. Owning your customer and delivery data is invaluable.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341