Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. Promote your differentiated product or service without making it a competitive statement but note that you intend to own a position.

Customer Service 414

Customer Service Social Media Customer Experience Reference 414

Culinary Cues

MAY 5, 2021

Some point to the industry itself as the primary culprit – an industry of service that rarely rests and job descriptions for a number of positions that are close to impossible to adequately fulfill – thus, chefs and managers have no real choice but to invest an obscene amount of time on the job in an attempt to meet the demands. Is this true?

Hotels 473

Hotels Employee Relations Coaching Training 473

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. You take care of customers above all else. Customers are your lifeblood.”.

Travel 542

Travel Back of House Customer Service Small Business 542

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?

Customer Service 441

Customer Service Customer Experience Point of Sale Presentation 441

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant. CAFÉ Talks Podcast.

Menu 484

Menu Seasonal Menu Front of House Reference 484

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.

Leadership 473

Leadership Food Truck Employee Relations Training 473

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo). A lack of respect is a problem.

Training 443

Training Customer Service Uniforms Leadership 443

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). Every restaurant should embrace, as part of its goal structure, a feeling among its customers of: “That was well worth what I spent.” BEAUTIFUL FOOD PRESENTATIONS.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Culinary Cues

JANUARY 3, 2023

Customers would like up, sometimes around the block, hoping for a seat in her rather small restaurant where she featured, what we called – blue plate specials. I love my customers, I care about them, I am happy to see them, I want to know more about them, and I am grateful that they put their trust in my cooking.”. John Lanchester.

Hospitality 467

Hospitality Customer Experience Customer Service Small Business 467

Modern Restaurant Management

SEPTEMBER 16, 2020

Customers are going to be hesitant to dine indoors. By providing a safe, pleasant and healthy indoor dining experience, and promoting and marketing it to your new and past customers, restaurants can help to hasten the return of customers and keep everyone safe. Here are their insights. That tables are too close.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. The unpredictable nature of customer buying habits pushes restaurants to maintain inventories that exceed what is reasonable – why? www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

JULY 19, 2024

It can be done without tasting food or even seeing a single plate presented in the pass and it is visible without asking a guest for comments on a meal. So, here’s the thing – when mise en place permeates everything you do, how you work, act, and present yourself, then competence finds a home and confidence leads the charge.

Front of House 358

Front of House Food Order Customer Service Customer Experience 358

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

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. It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. Most people don’t get it.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

APRIL 9, 2020

Customers may walk through the door initially because of the food, but will return time and again because of the story that the owners and staff tell. [] THINK GLOBAL – ACT LOCAL. When restaurants return they must understand that service and food are equal in importance to the guest. www.harvestamericacues.com BLOG.

Customer Experience 520

Customer Experience Customer Service Dine-in Sports 520

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”.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

APRIL 8, 2020

As a professional cook you have learned how important your role is in the process of preparing and presenting food. Every cook makes decisions throughout a shift that can impact on product quality, restaurant profitability, and customer satisfaction. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] SERVICE.

Communication 474

Communication Food Supply Customer Service Small Business 474

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business. Don’t think service – think hospitality. [] MAKE SURE EVERYTHING IS SPOTLESSLY CLEAN.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

AUGUST 4, 2022

Pride in doing things right is a tremendous motivator for employees, owners, and customers and a lack thereof catches up pretty quick. Ah, a subscription is a way to boost revenue without providing any real service and then feeding off the vulnerability of customers. www.harvestamericacues.com BLOG. Restaurant Consulting.

Front of House 432

Front of House Back of House Coaching Customer Service 432

Culinary Cues

DECEMBER 30, 2019

Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Engage them and they will become your ambassadors.

Cash Management 363

Cash Management Point of Sale Leadership Website Management 363

Culinary Cues

JUNE 29, 2024

The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach. The service staff members have been well-trained and are enthusiastic about the restaurant concept. So, that should be it.

Dine-in 345

Dine-in Customer Experience Back of House Customer Service 345

Modern Restaurant Management

FEBRUARY 28, 2020

Just as verbal interaction can offer more opportunities to tap into human emotions than static visuals, so does smart speaker-based communication present novel ways to connect emotionally with consumers. That means the offer itself and how it’s presented. ” Entertain and Convince. It’s fun, frictionless and fast.

Marketing 420

Marketing Fast Casual Entertainment Article 420

Culinary Cues

JUNE 23, 2024

Why are more and more restaurants reducing service and menus or closing their doors because of a labor shortage while customer demand for the restaurant experience is on the rise? The dance is well designed, and every person plays a role in bringing service to fruition. The work of the line cook is an exercise in choreography.

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

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 474

Fine Dining Food Supply Customer Service Presentation 474

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. Restaurants actually did adjust, but the real experience of dining is missing.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

APRIL 26, 2020

What will our restaurants physically look like with social distancing, how will we be able to interact with guests at service, how will our kitchen teams function as a unit, what changes will be necessary for our menus to be effective, and what role will take out and delivery play in every restaurant concept? Everything helps.

Guest Recovery 413

Guest Recovery Kitchen Safety Customer Service Food Safety 413

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. Prime Filet or 14 oz.

Pricing 444

Pricing Consumer Goods Training Small Business 444

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

Culinary Cues

APRIL 22, 2020

Chefs at home must stay organized – they can’t help themselves. [] EVERY MEAL PRESENTED ON A BEO. 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. We are in this together.

Back of House 456

Back of House Point of Sale Take-out Food Order 456

Culinary Cues

JANUARY 12, 2021

Each line cook during service had one dish to prepare completely. Service was swift and efficient as the 300-400 patrons were acknowledged at each meal. What was most impressive to me was the work leading up to service. Prior to the beginning of service each cook had to prepare two sample plating’s of his or her respective dish.

Seasonal Menu 474

Seasonal Menu 2005 Hotels Customer Service 474

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?” People will notice.

Cash Management 402

Cash Management Uniforms Food Supply Café 402

Culinary Cues

AUGUST 18, 2022

When uncontrolled chaos takes hold, you can see in in the eyes of the cooks and service staff, you can feel it in the air, your gut hurts as you watch everything quickly fall apart leading to missed orders, improper cooking, long customer waits, and angry guests leaving and intending to never return. www.harvestamericacues.com BLOG.

Food Order 473

Food Order Customer Experience Hiring Café 473

Culinary Cues

OCTOBER 24, 2022

It is a menu change that tests a chef’s ability to understand the seasonality of harvest, the connection that menu items have with the concept of the restaurant, executive cost-effective items, push the kitchen crew to enhance their skills, and excite the customer. My “elegant comfort foods” had to focus on natural presentations.

Seasonal Menu 346

Seasonal Menu Front of House Presentation Menu 346

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 Be present.

Customer Service 98

Customer Service Café Hiring Small Business 98

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. www.harvestamericacues.com BLOG. There are a number of possible solutions, but not all of them positive. PLAN BETTER – TRAIN HARDER.

Compost 474

Compost Fine Dining Waste Café 474

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. The CDC offers several steps you can take to reduce the risk of illness for your customers, employees, and your community while building trust. Also, consider investing in a new POS system.

Management 370

Management Management Small Business Email Marketing 370