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 453

Loyalty Program Mobile Ordering Dietary Restrictions Social Media 453

Modern Restaurant Management

APRIL 30, 2021

Consumers and customers have changed their behavior due to the events of the previous year. Focus on changing the processes of your restaurant to accommodate the new realities and to reach out to customers living in your local areas. The pandemic has shifted the priorities of customers when it comes to the businesses they patronize.

Marketing 568

Marketing Food Safety Social Media Small Business 568

Modern Restaurant Management

MARCH 19, 2020

One of the most fundamental principles underpinning any business is to understand your customers; that way you tailor your offering around their needs. For example, let’s imagine an online reviewer who exclusively reviews low-priced fast food restaurants. Be sure to include a stipulation of guidelines (i.e.

Influencer 532

Influencer Marketing Social Media Online Ordering 532

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

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 485

Entertainment Social Media Customer Service Technology 485

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.

Menu 482

Menu Seasonal Menu Front of House Café 482

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service. Emphasize Best-Selling Items.

Marketing 567

Marketing SEO Front of House Website Management 567

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. www.harvestamericacues.com BLOG. If this is your M.O. CAFÉ Talks Podcast.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. This is who we are, we are in the service business. If you want to help, then become a regular customer yourself.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Culinary Cues

JANUARY 23, 2021

The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%). If we use the same baseline formula for determining selling price: SP = $13.00 /.30. SP = $26.00 (A price that guests would be more willing to swallow).

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 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 477

2022 Food Truck Front of House Point of Sale 477

Modern Restaurant Management

OCTOBER 22, 2021

This article will explore seven tips on using Facebook Ads to increase your market share of customers. You might also decide to create a custom landing page for visitors from social media. For example, check out how Pizza Express has enticed customers to dine with them with its free dough balls advert.

Social Media 493

Social Media Advertising Events Customer Experience 493

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 2, 2024

Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. 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. A lack of respect is a problem.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size. Toynbee (author and historian).

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

AUGUST 14, 2020

There are ways to structure a larger business with smaller “cohorts” based on product or service, breadth of responsibility, or defined projects but they still require leadership that is willing to work at maintaining this thinking big and acting small. www.harvestamericacues.com BLOG. Bigger isn’t always better. Restaurant Consulting.

Small Business 447

Small Business Leadership Customer Service Café 447

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 410

Guest Recovery Kitchen Safety Customer Service Food Safety 410

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

MAY 15, 2021

This creates a domino of challenges – labor dependance, the inability to pay reasonable wages, selling price ceilings that do not yield sufficient profit, etc. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Modern Restaurant Management

APRIL 2, 2020

Any restaurant — Toast customer or not — can be listed on the site.Toast is committing up to $250,000 in matching contributions to World Central Kitchen and the Restaurant Workers’ Community Foundation. ” NCR wants to help its restaurant customers during this difficult time. restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Modern Restaurant Management

JANUARY 13, 2020

By performing an honest assessment and diving deep into point-of-sale (POS) reporting, payroll data, online customer reviews, and various other analytics, even the most successful restaurant operators can identify areas that can be streamlined to cut costs, save time, and boost revenue in the new year. Employee scheduling.

2020 364

2020 Website Management Online Ordering Point of Sale 364

Modern Restaurant Management

MARCH 18, 2021

Setting this context early provides a lens through which your customers can better understand your decisions elsewhere and provide some rationale for things that seem out of place like unique ingredients, unfamiliar techniques, or premium prices. Curious customers will be intrigued by tales of your provision’s provenance.

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Culinary Cues

JULY 15, 2022

Sorry, there isn’t a lot of good news for restaurants and chefs in recent years-except up to this point customer demand for the experience is rising. All the above factors are beginning to change the price point making it difficult for families to fill their dinner table. For restaurants and for chefs, these challenges are real.

Food Supply 448

Food Supply Food Truck Consumer Goods 2000 448

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

ChowNow

NOVEMBER 11, 2020

These middleman platforms with millions of users lure restaurateurs with promises of big sales and countless new customers. In this blog, we’ll share strategies that will help you educate your customers on harmful commissions and incentivize them to order directly from you. . Plus, they’ll avoid extra service fees.

Ordering 345

Ordering Loyalty Program Online Ordering Mobile Ordering 345

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. www.harvestamericacues.com BLOG.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. But restaurants like The Blue Gentian, were full of happy, very content customers. She still worked every day in the restaurant and aside from her duties in the kitchen, managed to visit nearly every guest table throughout service.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Culinary Cues

JUNE 9, 2024

There is a deeper price to pay when looming issues like the labor shortage, rising costs of operation, an eroding passion for careers in the kitchen, and diminishing profits haunt our everyday operations. Unfortunately, your customers are oblivious to the difficulty in operating a restaurant, especially at a time when challenges are abundant.

Customer Experience 437

Customer Experience Café Customer Service Training 437

Culinary Cues

DECEMBER 1, 2019

Don’t they realize that the chef/owner is always here, always working, always fretting about the details that make a customer experience special? The number one thing small business needs is to get more customers. Spend more time serving existing customers and getting new ones. www.harvestamericacues.com BLOG.

Small Business 489

Small Business Customer Experience Customer Service Seasonal Menu 489

Culinary Cues

APRIL 18, 2023

In all cases the expectation is at the very least – acceptable food quality, and in some cases the expectation is extraordinary food (price has much to do with expectations). Guests will come for the food and the service, but they become raging fans of a restaurant with a story. Sounds like a pile of contradictions, doesn’t it?

Food Truck 386

Food Truck Back of House Education Training 386

Culinary Cues

JUNE 29, 2024

The service staff members have been well-trained and are enthusiastic about the restaurant concept. Certainly, fantastic tasting, smelling, and looking food is essential and guests do return for great service, so, what else is missing? We know the technology is here to help us along, but the customer rarely thinks that way.

Dine-in 345

Dine-in Customer Experience Back of House Customer Service 345

Culinary Cues

MAY 18, 2020

Here are some examples: QUICK SERVICE: The type of food and ambience of a quick service operation may not be your ultimate goal, but these operations have great systems and controls in place. If you work in quick service for an interim period of time – do so with the intent of learning about their controls and systems.

White Paper 520

White Paper Certification Food Safety Food Supply 520

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. He or she is a negotiator working with vendors for the best product, delivered when needed, at the most appropriate price and monitoring a system of checks and balances to ensure everyone understands this.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

APRIL 29, 2024

Reactionary approaches involve increasing rates of pay, dumbing down menus, reducing hours of operation or levels of service to limit the number of employees needed, raising prices to compensate for higher rates of pay, reducing portion sizes while raising prices, or even looking at automation and technology to “right the ship.”

Front of House 317

Front of House Back of House Training Customer Service 317

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. It’s also worth it to see if any POS providers are offering deals, discounts, or temporary free service during the COVID-19 situation.

BOH 368

BOH POS Influencer Point of Sale 368

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 449

Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

AUGUST 22, 2022

The chef/owner knew how well (or poorly) they were doing and what the customer thought of the experience because they spoke with them every night, worked with each ingredient, took the garbage out, counted the cash, felt the pain associated with every broken plate or wine glass, and wrote the checks each week for employees and vendors.

Seating 474

Seating Front of House Back of House Cash Management 474