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. In fact, our business is based on the concept of gathering in a special place where service with a smile was the obvious complement to “breaking bread”. Great hospitality is common sense.

Consumer Goods 284

Consumer Goods Pricing Customer Experience Hospitality 284

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. Service is off.”

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

MAY 5, 2021

I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My Is there truth to this? So, what’s the solution?

Hotels 415

Hotels Coaching Employee Relations Training 415

Culinary Cues

JANUARY 11, 2022

Successful restaurateurs are ones who understand the power of people marketing, of keeping the name of the restaurant in the public eye and communicating effectively with existing and potential customers. Those who are successful in the restaurant business live and breathe service and hospitality. Harvest America Ventures, LLC.

Customer Experience 367

Customer Experience Café Training Hospitality 367

Culinary Cues

APRIL 15, 2023

This is who we are, we are in the service business. We want to make a respectable living, but there are few aspirations of wealth – our reward is feeling good about the product we produce, the service we offer, and the joy that can be passed on to those who chose to dine with us. We would love that.

Seasonal Menu 447

Seasonal Menu Café Point of Sale Social Media 447

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. Your line cook tells you the oven's not working?

Management 398

Management Management Kitchen Safety Front of House 398

Izettle

OCTOBER 7, 2020

If there’s one thing that can set your company apart, it’s good customer service – especially for an independent business. And if there’s one person who knows about the importance of customer service, it’s Claudio Ribeiro, owner of Federal Café , one of Manchester’s busiest and best loved brunch spots. “I

Customer Service 52

Customer Service Café Hiring Point of Sale 52

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 335

Hotels Influencer Compost Recycling 335

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 319

Food Truck Back of House Education Training 319

Culinary Cues

AUGUST 28, 2020

Remember all of those exciting things that you did to draw customers in when business was great? HOSPITALITY FIRST. It seems that far too many restaurants when faced with the extraordinary challenges of the day are relegating their operations to utilitarian delivery of product and service. Become obsessed with communication!

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

SEPTEMBER 15, 2022

A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business. Make sure that every part of your system aligns with consistency: purchasing specs, production, flavor profile, presentation, and service. Don’t think service – think hospitality. [] MAKE SURE EVERYTHING IS SPOTLESSLY CLEAN.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Future Food

MAY 20, 2020

Five Food & Hospitality Trends for a Post-Lockdown World. The pandemic has been a catalyst for change in the food and hospitality industry. Customers in restaurants, cafes and fast-food venues will be very sensitive to health and hygiene and as such, they will translate messy to unhygienic. Me&u ordering app.

Hospitality 113

Hospitality Food Customer Service Food Order 113

PathSpot

APRIL 26, 2024

Cleanliness and safety are top priorities in the food service and hospitality industry. Adhering to rigorous hygiene protocols ensures customer satisfaction and protects public health. Understanding the Impact of Cleanliness on Your Business Trust and Loyalty are critical for customer loyalty.

Hospitality 40

Hospitality Food Safety Kitchen Safety Food 40

7 Shifts

JULY 24, 2020

That’s why we’ve selected 3 books that focus on people—customers and staff. Improving these relationships is a surefire way to improve your restaurant’s service and bottom line. Setting the Table: The Transforming Power of Hospitality in Business. ?? Topics: Hospitality; hiring and training staff; building workplace culture. ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

JUNE 14, 2022

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. Passion, interest in learning, service orientation, personality, and drive will, as always, set the stage for a dynamic team and a successful restaurant.

Fine Dining 468

Fine Dining Food Supply Customer Service Presentation 468

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Health, Allergen, and Food Safety Training and Certifications. Food Service, Kitchen, & Hospitality Tech. 15 'Soft' Food Service Skills For Your Resume [List]. Table of Contents. Skills for Your Resume.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

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. Service Excellence at every price point. The Customer 19.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

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 416

Food Supply Employee Relations Kitchen Safety Social Media 416

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 450

Social Media Hiring Website Management Hospitality 450

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 375

2022 Food Truck Merchandise Point of Sale 375

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

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. And restaurateurs get great customer reviews and a higher check average. Offer customizations and add-ons.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

AUGUST 21, 2023

Food was only surpassed by the breadth of wine lists and depth of distilled beverages, high priced art on the walls, enormously expensive glassware, Italian bone china plates, and custom sterling flatware. The dining experience was relegated to food in a to-go bag with little interest in presentation, quality assurance, or service.

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

APRIL 6, 2020

Once we return to a more robust economic time – the need for restaurants to service dual income family life and urban professionals with little time to shop and cook will once again be evident. This is a very important part of the restaurant business – hospitality. It’s the nature of the hospitality industry.

Travel 439

Travel Back of House Customer Service Small Business 439

Future Food

MARCH 5, 2019

Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. Customers have become better informed, they have choices and they will communicate their dissatisfaction when they feel food and service is second-rate.

Customer Experience 99

Customer Experience Hospitality Coaching Customer Service 99

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

DECEMBER 26, 2020

Serving alcohol has always been the primary profit driver in full-service restaurants and when Prohibition took that option off the table then restaurants were hard put to find a path to profitability. Fighting the common sense approach to limiting customer and employee exposure may make sense emotionally, but it is not realistic.

Fine Dining 475

Fine Dining 2008 Kitchen Safety Customer Experience 475

Hot Schedules

SEPTEMBER 14, 2020

Manage Increasing COVID-19 Cleaning Costs in Hospitality. Leaders are adapting to the new safety expectations with a combination of technology, training, equipment, and materials purchases. Leaders are adapting to the new safety expectations with a combination of technology, training, equipment, and materials purchases.

Hospitality 78

Hospitality Management Management Employee Relations 78

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

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

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 359

Small Business Front of House Customer Service Communication 359

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. Your line cook tells you the oven's not working?

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The food was groundbreaking, the service was impeccable, the restaurant was polished and smooth on the eye, and the creativity was beyond parallel.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

Culinary Cues

MAY 21, 2023

We have already replaced counter staff in quick service restaurants, cashiers with self-checkout kiosks in grocery stores, and grab and go concepts where a guest never need interact with an employee – so why not continue on this path? What happens to the concept of ‘hospitality’ that pulled us into the business to begin with.

Technology 335

Technology Social Media Back of House Front of House 335

Modern Restaurant Management

SEPTEMBER 10, 2021

Combining a shortage of customers and employees as a result of the COVID-19 pandemic with the ongoing flux of health code restrictions, restaurants are struggling to drive traffic and relevance within respective customer bases. The advantages of hologram technology aren’t limited to novelty, either.

Entertainment 192

Entertainment Social Media Customer Service Technology 192

7 Shifts

MARCH 16, 2022

A restaurant earns its reputation primarily from two things: its food and its service. In order to deliver on both these accounts, it's critical to cultivate an environment where people — customers and staff alike — want to be. So, why not tap into your employees' networks of hospitality professionals? No — not just a paycheck.

Front of House 370

Front of House Back of House Communication Customer Service 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. And restaurateurs get great customer reviews and a higher check average. Offer customizations and add-ons.

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195