Culinary Cues

AUGUST 14, 2020

Growth seems to be one of those markers that define a successful business, yet there is ample evidence that growth can be a deterrent to success. It’s true of great restaurants, great retail stores, great investment firms, exceptional banks, small auto dealerships, and even local government offices.

Small Business 447

Small Business Leadership Customer Service Café 447

Modern Restaurant Management

APRIL 14, 2020

This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. ” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. "Cox Media has been very supportive to us during this difficult time. . "Local

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

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. Here’s a quick checklist to help you make safe choices while ensuring business continuity: Redesign Your Offerings. Offer Safe and Contact-Free Services.

Social Media 539

Social Media Food Safety Cash Management Kitchen Safety 539

Culinary Cues

APRIL 6, 2020

Although our current crisis has brought the restaurant industry to a halt, it is important to remember just how integrated the business of selling and serving food is to society as a whole. This is a very important part of the restaurant business – hospitality. You take care of customers above all else.

Travel 539

Travel Back of House Customer Service Small Business 539

Modern Restaurant Management

MARCH 19, 2020

Food bloggers and influencers are modern-day critics that can wield enough persuasive power to make or break a hospitality business. Any restaurant or F&B business can leverage this form of marketing to their benefit, it just requires a little know-how in the realm of digital networking. offer a gift voucher of $100).

Influencer 532

Influencer Marketing Social Media Online Ordering 532

Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. If you are not in the restaurant business, then maybe this sounds reasonable. 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 3, 2023

I have long embraced this philosophy when it comes to restaurants, but it also can apply to any business. 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 said I was confused since the jar was clearly empty.

Hospitality 466

Hospitality Customer Experience Customer Service Small Business 466

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. It is their business after all – right? When a menu lacks continuity, then the experience suffers and the customer is left – confused. [] AN ATTEMPT TO PLEASE EVERYONE.

Menu 482

Menu Seasonal Menu Front of House Café 482

Culinary Cues

AUGUST 7, 2021

A small step, but one that signifies that if we put our heads together there is a way, or many ways, to move beyond, over, or around those challenges. Possible causes: – People have heard how demanding and unforgiving the business can be. So, first step – let’s refer to it as a challenge. So, what might the cause be?

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

AUGUST 22, 2022

A chef/owner was busy by the stove with an assistant who also washed dishes and bussed tables and out front a single server and maybe, in the busiest of operations, a host/bartender who was likely the spouse of the chef. The chef never bought ingredients by the case, but rather what he or she needed to service their space.

Seating 474

Seating Front of House Back of House Cash Management 474

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 3, 2020

Passion is not blind forever. [] THE RESTAURANT BUSINESS IS EVEN HARDER THAN WE THOUGHT: The pandemic has demonstrated to owners/operators just how very fragile their business is. Obviously, revenue is critical to any business, but most others have the capacity to ride a storm for a period of time.

Government 493

Government Training Small Business Consumer Goods 493

Culinary Cues

FEBRUARY 28, 2021

Look around you – identify the companies, businesses, or individuals whom you admire – you know, the ones that seem to win a lot and fit into that category of “successful”. Even more important – these are the companies, businesses, or individuals that seem to enjoy what they are all about. It is your job to SWEAT THE SMALL STUFF.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Modern Restaurant Management

APRIL 2, 2020

. “As we all know, the restaurant industry has been devastated by the economic impact of the coronavirus crisis, with employees across the nation out of work due to forced business closures,” said Rob Gifford, the Foundation’s president. ” NCR wants to help its restaurant customers during this difficult time.

Employee Relations 517

Employee Relations Healthcare Online Ordering Customer Service 517

Culinary Cues

APRIL 8, 2020

First – we (all of us who have made the restaurant business our life calling) hope that you will bring your skills, passion, and commitment back to the food business and will work diligently to help make us better. This has been at the core of the restaurant business forever. If not, I guarantee that you will.

Communication 474

Communication Food Supply Customer Service Small Business 474

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. Small perks go far too. Motivated teams deliver better service. Staff Management 1.

Management 148

Management Management Seasonal Menu Cash Management 148

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. These are your friends and neighbors; they are cornerstone businesses that support local little league teams, charities, and causes that unite the people around you. Do the math.

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

Culinary Cues

MARCH 30, 2020

Low profitability, vendor challenges, rising cost of goods, cumbersome regulations, high rents, expensive marketing, and ebbs and flows of business volume have collectively made this enticing business to enter – nearly impossible to maintain. “We What can we do to prepare for a brighter future in the restaurant business?

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

Modern Restaurant Management

SEPTEMBER 25, 2020

The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. Gorlie’s initial investment on the Vet Chef’s opening day was $41,200, and that includes the food inventory for their first service. Roll with the Punches.

Food Truck 445

Food Truck Food Food Safety Customer Service 445

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 445

Small Business Front of House Customer Service Communication 445

7 Shifts

MARCH 10, 2021

These may be traits that come naturally to the best restaurateurs, but they can also learn some valuable habits to help them efficiently and effectively run a business and meet their goals. 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.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

APRIL 15, 2020

Whether it is the environment, the postal service, senior citizens, global partnerships, healthcare, or restaurants – there is a tendency to set aside or forget just how important these businesses, global responsibilities, and people truly are to our existence. restaurants were always one of the first signs of community spirit.

Travel 463

Travel Small Business Point of Sale Back of House 463

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. Some are owned by individuals who have the knowledge and the wisdom of seasoned business people, while others struggle to find a path to survival. We should never underestimate the importance of customer perceptions, expectations, and new ideas.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

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. Restaurants are busy now, much of it is pent up demand from two years of partial lockdown due to the pandemic. It is all very troubling even though these restaurants may be busy at the moment.

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. OK, I have been involved in the restaurant business for more than 50 years – I hear what you are saying, but I pose the question again: “Is this meal really worth $100 (or more)?”

Pricing 442

Pricing Consumer Goods Training Small Business 442

7 Shifts

AUGUST 12, 2020

But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too. 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. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. In any case, The Blue Gentian was a busy place. No one ever left the restaurant still hungry.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Culinary Cues

JUNE 1, 2020

We hear of major restaurant companies that struggle, but pay far less attention to the small business, the independent restaurant that represents the largest segment of the industry and the most fragile. That independent operator measures their ability to survive in terms of a few weeks without sufficient business revenue.

Leadership 80

Leadership Supplies Guest Recovery Small Business 80

EATER

FEBRUARY 8, 2021

“With the Chowbotics team on board, we can explore new use cases and customers, providing another service to help our merchants grow.”. The robot is used by companies like universities, hospitals, and grocery stores, according to a blog post from DoorDash general manager Penn Daniel.

2014 321

2014 Email Marketing Delivery Customer Service 321

Culinary Cues

JUNE 3, 2024

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? Treat everyone as you would want to be treated. [] LISTEN AND HEAR Hear the chef, manager, your peer cooks, the dishwasher, service staff, vendors, and customers. If the answers are, YES, then sit down – let’s talk.

Uniforms 434

Uniforms Point of Sale Coaching Small Business 434

Culinary Cues

JANUARY 23, 2021

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. Every restaurant should embrace, as part of its goal structure, a feeling among its customers of: “That was well worth what I spent.”

Point of Sale 450

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

Sling

APRIL 19, 2021

As a small business owner or manager, you need to speak the language of your industry. That includes general business terms , such as capital, gross, net, and — perhaps most important — profit margin. In business , margins are usually expressed as a percentage. Profit is always expressed as a dollar amount. Profit Margin.

Small Business 145

Small Business Cash Management Customer Service Inventory 145

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

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. To the owner/operator there are two things that define success: customer satisfaction and profit. The model makes sense from a clear business perspective.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

7 Shifts

SEPTEMBER 15, 2021

It may seem small to go for a few dollar increases on a check, but as your check average grows, as do your profits. 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.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

7 Shifts

APRIL 3, 2020

So here’s the question a lot of restaurateurs are asking: how do you start drastically cutting expenses to give your business the best chance of recovery? 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

Goliath Consulting

MAY 19, 2020

And while a little competition never hurts, continuing investments in your catering program will be paramount to your business’s success. Here are four strategies you can use in your existing catering business to gain a competitive edge in the crowded catering landscape. Take some time to explore what you can achieve as a business.

Catering 378

Catering Social Media Online Ordering Loyalty Program 378