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? CAFÉ Talks Podcast.

Customer Service 347

Customer Service Customer Experience Point of Sale Uniforms 347

7 Shifts

MARCH 10, 2021

A successful business plan covers everything from the food you’ll serve to how your restaurant will look and how you want your customers to feel. This process includes focusing on your daily finances , such as cash flow, payroll, and inventory. Effective marketing brings your restaurant to the attention of new and existing customers.

Management 370

Management Management Small Business Email Marketing 370

Hot Schedules

SEPTEMBER 8, 2021

With ferocious competition and changing customer expectations, creating, a well-connected staff through strategic mobile tech solutions becomes essential to coordinating unique and valuable guest experiences. Blog Newsletter. Inventory Management. b3lineicon|b3icon-wallet|? Learn What to Look for in a Mobile Tech Solution.

Hotels 78

Hotels Inventory Guest Recovery Point of Sale 78

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 is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste.

Kitchen Safety 432

Kitchen Safety Food Safety Coaching Training 432

Izettle

NOVEMBER 15, 2021

But as any small business owner knows, adding new e-commerce channels also means adding new challenges to your day to day – and they usually revolve around inventory. Your inventory is a living thing. Your inventory isn’t just words on a spreadsheet or pictures on an app. The importance of inventory management.

Inventory 52

Inventory Management Management Point of Sale 52

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. Independence in a manufacturing model that defies logic.

Seasonal Menu 520

Seasonal Menu Back of House Customer Service Front of House 520

Apicbase

JANUARY 4, 2023

To manage their costs and increase efficiency, more and more food service companies are working with an inventory management system for F&B. By combining a GPO with top-notch inventory management software, restaurants can save costs , improve efficiency , and increase customer satisfaction. Let’s get started!

Inventory 52

Inventory Customer Service Food Supply Food Order 52

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. 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 369

Cash Management Social Media Restaurant Law Communication 369

Clover - Restaurants

MAY 31, 2024

While restaurant owners will need to account for up-front and potentially ongoing costs, the benefits of POS systems in restaurants can result in increased sales, improved revenue, better customer satisfaction, increased referrals, and more. With Clover , customers are charged flat fees as low as 2.3% plus $0.10 per transaction.

POS 52

POS Cash Management Point of Sale Mobile Ordering 52

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. Take care of your employees and vendors and they will take care of your paying customers. If you are not sure, try going through a service without one. They can’t sell a product that they don’t know.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Restaurant365

APRIL 16, 2021

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. These ordering platforms charge multiple fees to your customers and also have high commission rates (typically 10-15% of the order total).

Online Ordering 78

Online Ordering Blog Ordering Front of House 78

Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. For instance, Denny's, an American table service diner-style restaurant chain, launched two ghost kitchen brands in 2021 to increase its market share.

Online Ordering 174

Online Ordering Point of Sale Website Management Inventory 174

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? Are you interested in improving how your restaurant runs inventory?

Inventory 78

Inventory Management Management Waste 78

Hot Schedules

SEPTEMBER 3, 2021

B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. They want to be on the floor, face-to-face with customers, making sure guests are getting the best experience possible in your stores. The Sinker: Inefficient Inventory Processes.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Let’s do it for the fans, for the loyal customers”, is damn powerful motivation. That NEVER works!

Coaching 377

Coaching Sports Point of Sale Take-out 377

Culinary Cues

MAY 15, 2021

Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. Gratuity (merit based) provides incentive linked to exceptional performance.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

Restaurant365

NOVEMBER 5, 2019

Food cost is heavily influenced by your inventory management. With the restaurant industry’s notoriously razor-thin margins, controlling food costs — and managing your inventory — are essential for a healthy bottom line. There are many opportunities within the inventory lifecycle to apply efficient food cost controls.

Inventory 74

Inventory Technology Management Management 74

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. These restaurants rely on linen companies for this service as they rent all of the above.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Restaurant365

JULY 24, 2020

Sometimes called a virtual restaurant, virtual kitchen or cloud kitchen, a ghost kitchen is a food-service business that serves customers exclusively through online orders. The focus of this blog post is to help existing restaurants launch their own ghost kitchens. How a ghost kitchen works. Size of U.S.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

Clover - Restaurants

JUNE 6, 2024

These employees are generally entrusted to mitigate customer complaints, create shift schedules, handle cash drawers and bank deposits, help employees navigate interpersonal conflicts, and even hire employees on behalf of ownership. Seek candidates with great communication skills Restaurant leadership sets the tone for workers and customers.

Leadership 52

Leadership Front of House Back of House Cash Management 52

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. With a proactive mindset, you’ll supervise cooks and BOH staff, prioritizing, assigning, and delegating duties to ensure successful service execution for every customer.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Goliath Consulting

DECEMBER 20, 2023

In a paradigm shift for the dining industry, restaurants are harnessing the power of Artificial Intelligence (AI) to tailor their menus to the individual nutritional needs of customers through personalized online ordering systems. With AI-driven online ordering systems, like the company BigZpoon provides, this vision is becoming a reality.

Dietary Restrictions 78

Dietary Restrictions Online Ordering Customer Experience Catering 78

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

The Restaurant Group

MAY 13, 2024

We provide analysis and menu creation services that don’t simply showcase your food offerings but also boost your bottom line. Obviously, it makes good sense to draw customers’ attention towards highly profitable items. A dynamic menu is also more exciting, giving your customers something new to look forward to on their next visit.

Menu 78

Menu Seasonal Menu Customer Service Customer Experience 78

Culinary Digital

JANUARY 2, 2024

In the ever-evolving food industry landscape, one concept stands out as a catalyst for operational efficiency, cost-effectiveness, and improved customer satisfaction: streamlined menu options. Part 3: Minimized Food Wastage: Your organization gains a better grip on inventory control through a simplified menu.

Menu 59

Menu Seasonal Menu Customer Experience Customer Service 59

Culinary Cues

APRIL 22, 2020

Chefs may subscribe to the “customer is always right”, but in their heart of hearts they know that each dish on a menu was developed with collaborative flavors, aroma, and presentation in mind. They may not agree with the chef or his or her methods, but in the heat of service there is only one answer that works: “YES CHEF”.

Back of House 355

Back of House Point of Sale Take-out Inventory 355

Culinary Cues

SEPTEMBER 20, 2020

Getting that dish just right, controlling costs, managing inventory, meeting budgetary goals, topping yesterdays customer count, clearing the rail of tickets without any re-fires, a complement from customers, top ratings on Trip Advisor or Yelp, or a positive local restaurant review can all be viewed as a competitive opportunity.

Fine Dining 412

Fine Dining Coaching Dine-in Café 412

Restaurant365

OCTOBER 29, 2021

Restaurants are devoting time, energy, and marketing resources to improve the customer experience. However, the benefits of improving the customer experience go beyond just getting better reviews. Offering flexible payment options that match new customer expectations, driven by your back-office technology, is critical.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

Hot Schedules

JULY 26, 2021

Rather than limiting inventory or reducing the customer experience, here are five ways the right retail scheduling solution empowers managers to cut costs through efficient workforce management — without burning out the staff. It can also lead to poor customer service and shortcuts that lead to inefficient operations.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Hot Schedules

OCTOBER 5, 2021

You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Your restaurant looks for partnerships based on specific needs: inventory, timeliness, reliability. Deliveries are often late and happen during service hours. Is it a Win-Win? Computer Rocket.

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

Focus POS

JUNE 17, 2021

On the other hand, the legal age requirement doesn’t have to be a roadblock to quick service, as long as you have the right POS system. That way, you can reduce the wait time and allow each server to get more customers. It’s crucial that you can produce what’s on your menu with liquor inventory integration. Promotion Success.

Bar 148

Bar Cash Management POS Point of Sale 148

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?

Technology 339

Technology Social Media Back of House Front of House 339

Bingage

APRIL 14, 2021

Still only POS is not enough, if you want long-term growth, you need to have a complete AI-based CRM solution for restaurant (better if integrated with your POS) which helps you with customer retention, customer engagement & boost business ROI. Chefs :- To keep track of inventory, etc.

POS 97

POS Loyalty Program Online Ordering Point of Sale 97

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. How to improve restaurant operations What is restaurant operations?

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Culinary Cues

AUGUST 28, 2020

Remember all of those exciting things that you did to draw customers in when business was great? 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. www.harvestamericacues.com BLOG. CREATING A BUZZ.

Social Media 438

Social Media Communication Loyalty Program Training 438