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THE MISUNDERSTOOD CHEF

Culinary Cues

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. Most people don’t get it.

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AMERICAN RESTAURANTS – AN INTERESTING EVOLUTION

Culinary Cues

Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat. Restaurants have always been there as an oasis for people when times are tough. Ah, but not everyone suffered during the depression.

Hotels 341
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RE-THINKING THE NEIGHBORHOOD RESTAURANT

Culinary Cues

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.

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How to Write the Perfect Restaurant Mission Statement: Guide + Examples

7 Shifts

It articulates what you do for customers, employees, and owners (your goals) and clarifies what you offer a specific market segment (your strategy). They describe what you do for customers, employees, and owners (your goals) and clarify what you offer for a specific market segment (your strategy). The result? Achievable.

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Reducing Restaurant Electricity Costs with Green Practices

Goliath Consulting

In today’s environmentally conscious world, consumers increasingly prefer businesses that prioritize sustainability. Well-designed spaces with strategically placed windows can create a comfortable environment for customers and staff. This can lead to considerable energy savings without compromising customer comfort.

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THE AGE OF RESTAURANT FREE-AGENCY

Culinary Cues

We need to fill schedules or reduce hours of operation and cut back on services.” Those empty tables in restaurants are now a result of inadequate staffing rather than fewer than needed customers. Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. Restaurant Consulting.

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CHEFS – YOUR EMPLOYEES JUST MIGHT HAVE THE ANSWERS

Culinary Cues

What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? They know that at this point their primary job is to make the customer feel safe. PLAN BETTER – TRAIN HARDER.