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

Modern Restaurant Management

MAY 21, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Offer Safe and Contact-Free Services.

Social Media 539

Social Media Food Safety Cash Management Kitchen Safety 539

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.”. _Danny Meyer.

Hospitality 467

Hospitality Customer Experience Customer Service Small Business 467

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. When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” www.harvestamericacues.com BLOG.

Front of House 432

Front of House Coaching Back of House Customer Service 432

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. Service is off.” You, of course want to make sure that your staff and customers are safe and that you are doing everything to protect their health.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

Culinary Cues

SEPTEMBER 30, 2024

From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. Yes, we are happy to sponsor your little league baseball team, now how, in turn, can you help to fill the seats in our restaurant?” That’s 21 meals for two people over seven days.

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

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. www.harvestamericacues.com BLOG.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

Focus POS

AUGUST 19, 2020

Right now, restaurants are relying heavily on outdoor patio seating for a large part of their dine-in revenue. If you have the available space, patio seating is a great way to boost your sales and keep customers safe during the pandemic. However, it’s essential that restauranteurs get their outdoor seating right: .

Seating 174

Seating Outdoor Restaurant Law POS 174

7 Shifts

JULY 10, 2020

Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. Alternatively, bar seating must be closed until physical distancing requirements are eased.

Events 351

Events Social Media Kitchen Safety Seating 351

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 490

Small Business Customer Experience Customer Service Seasonal Menu 490

Culinary Cues

MAY 15, 2021

When the economy was weak then restaurants were in the driver’s seat – more applicants than jobs available led to a competent workforce that was underpaid and overworked. 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

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

7 Shifts

NOVEMBER 1, 2022

They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. It is your roadmap to attracting and retaining customers. Identify Target Customers. Restaurant owners and operators wear a lot of hats. Table of Contents.

Seating 221

Seating Email Marketing Marketing SEO 221

Harbor Touch

MARCH 18, 2025

The next youre racing to keep inventory stocked while customers wait for tables. Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. Motivated teams deliver better service. That keeps customers coming back for more.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

SEPTEMBER 15, 2022

When a destination welcomes more people than there are restaurant seats then even the mediocre seem to thrive but check back in a year or two and you will probably find a new owner, a new concept, and a different shot at success. A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Goliath Consulting

OCTOBER 19, 2020

Domino’s launched their “Carside Delivery” Service nationwide this June which would allow customers to receive their online order without ever leaving their car (2). In the long run, restaurants will have to be adaptable, with seating plans that expand and contract easily and quickly” (5). of total sales (4).

2021 339

2021 Food Safety Point of Sale Kitchen Safety 339

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 449

Food Truck Customer Service Customer Experience Food Supply 449

Culinary Cues

MAY 23, 2021

Now that the pandemic was beginning to come under control and state governments were loosening the grip of protocol on restaurants – customers were beginning to re-emerge, albeit with some trepidation. Those who do the work are now in the driver’s seat and many of those harped about changes may actually come to fruition as a result.

Guest Recovery 450

Guest Recovery Front of House Employee Relations Food Truck 450

Culinary Cues

JANUARY 23, 2023

Mostly methodical once an understanding of the playing field is in hand, it is always inspiring when a coach/leader throws in a curve ball, a trick play, or an unexpected new menu item or style of service – something that makes the competition scratch their heads, and fans jump out of their seats.

Coaching 467

Coaching Sports Point of Sale Take-out 467

7 Shifts

APRIL 3, 2020

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. Oftentimes, restaurants make changes in how they operate but may not consider the long-term impact on customers until it shows up in an unflattering Yelp!

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

JUNE 1, 2020

Unlike that corporate restaurant firm with dozens or hundreds of outlets offering consistent product and service, your independent operation does not have the advantage of a marketing department, human resource officer, significant lines of credit with a bank, or leverage with vendors to gain better pricing through volume.

Leadership 81

Leadership Supplies Guest Recovery Small Business 81

7 Shifts

MAY 11, 2020

We don't want to reopen the restaurants unless we know that we can provide a safe and healthy work environment and eating environment for our customers. This may mean limiting seating per table or reorganizing your dining area to ensure tables are over 6 feet apart. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH Food Safety FOH Equipment 368

The Restaurant Group

JANUARY 10, 2025

When customers walk in, the design sets the tone before they even taste your food. Open kitchens are a big hit, letting customers see the magic behind the scenes. Designed by Riscala Agnese, its 4,500 sq ft of earthy tones and custom fixtures bring a warm, inviting feel. Modular seating works wonders for flexibility.

Design 78

Design Outdoor Seating Customer Experience 78

EATER

JULY 8, 2020

The spacious saloon, known for its thoughtful riffs on gamey West Texas flavors, like chicken-fried wild boar strips with beer gravy and tequila-marinated quail in blueberry-balsamic sauce, is operating with dine-in and bar service at 50 percent capacity, and has added takeout as well as periodic live music performances. Getty Images/EyeEm.

Front of House 313

Front of House Travel Dine-in Seating 313

Culinary Cues

JUNE 16, 2020

Your regular customers were your ambassadors and your raving fans. Limited seating, at least 6-feet apart, everyone in masks, the smell of bleach as everything is sanitized frequently, limited menus, no group tables, and nerves on edge everywhere you look. Cooking and service are two of the oldest professions know to mankind.

Social Media 370

Social Media Entertainment Email Marketing Customer Experience 370

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.

Coaching 443

Coaching Small Business Café Entertainment 443

Restaurant365

DECEMBER 6, 2019

Your servers are constantly on the go – every second matters when it comes to turning tables and providing high-quality service to your guests. A Mobile POS Speeds Up Service and Decreases Table Turn Times. The data scientists at Upserve found that their restaurant customers using a mobile POS saw a 50% quicker order-to-table time.

POS 117

POS Blog Mobile Ordering Front of House 117

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

ChowNow

JULY 10, 2024

Launching a restaurant is an exciting journey that can be filled with lots of twists and turns, but there’s a lot of effort and intention that goes into the process before you even open your doors to customers. This is also a good place to mention any additional outdoor seating you might have.

Point of Sale 221

Point of Sale Email Marketing License Customer Service 221

7 Shifts

FEBRUARY 15, 2022

Check out our blog post breaking these red flags down with what to avoid in a job description. As part of his research for the book, co-author Carl Orsbourn took the driver's seat—of a DoorDash vehicle. This newfound attention can bring people to your website or reservation pages, and into your seats. Another way to do it?

Social Media 448

Social Media Hiring Website Management Hospitality 448

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat.

Loyalty Program 78

Loyalty Program Recycling Waste Inventory 78

Clover - Restaurants

JUNE 30, 2025

Integrating advanced restaurant technology into your full-service restaurant is a necessity in today’s hospitality landscape. The role of restaurant technology in your hospitality business In today’s fast-paced world, customers expect convenience , speed, and a personalized experience when dining out. Personalized service.

Hospitality 52

Hospitality Technology FOH Front of House 52

The Restaurant Group

NOVEMBER 20, 2024

Offer Promotions and Discounts Implement Loyalty Programs Reward repeat customers with discounts or freebies. Happy hours, lunch specials, or early bird discounts can fill seats that might otherwise remain empty. Collaborate with Local Businesses Partner for Cross-Promotions Offer joint deals with nearby shops or services.

Loyalty Program 78

Loyalty Program Customer Experience Social Media Customer Service 78

The Restaurant Group

FEBRUARY 14, 2025

It represents the direct costs of producing your menu items and serving customers. Table Turnover Rate Explanation of Table Turnover Rate Table turnover rate measures how often a table is occupied by different customers during a specific period. A higher rate indicates more customers served and potentially higher revenue.

Point of Sale 78

Point of Sale Loyalty Program Customer Service Inventory 78

Clover - Restaurants

JUNE 30, 2025

For example: If the ten tables in your restaurant are re-seated ten times per day, with each party paying $100, then your daily average revenue would be $10,000. However, here are a few benchmarks: Quick-service restaurants tend to hover around 17% , due to high order turnover, automation, and relatively inexpensive ingredients.

Employee Relations 52

Employee Relations Seasonal Menu Online Ordering Loyalty Program 52

Focus POS

MARCH 2, 2023

Incorporating a good Kitchen Display System (KDS) solution can avoid human errors in the transmission of orders from customers, through servers, and eventually to the kitchen. Many forward-thinking restaurateurs are turning to a self-service model to allow them to continue operating at a high level, even with low staffing.

POS 78

POS Dietary Restrictions Front of House Back of House 78

Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. By the end of 2020, all Dunkin’ Keurig K-Cup® pods sold in-store and on shelves at grocery will also be recyclable.*

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376