Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

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. The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

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. Full utilization of ingredients, minimizing waste, composting and portion control will be even more essential than they were in the past.

Compost 437

Compost Fine Dining Waste Café 437

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. The lesson learned is that menu items must be more profitable – this may mean re-assessing the ingredients used, how they are managed for waste, and the selling price formula used.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Modern Restaurant Management

MARCH 9, 2022

Restaurant owners are using intelligent packaging to keep food warm, hygienic, presentable, and ready to eat from kitchen to customer plate. Multiple restaurants, cafes, bakeries and other food stores integrated takeout and at home delivery to their services to gain customers and keep their business afloat during the crisis.

Compost 206

Compost Sustainability Online Ordering Kitchen Safety 206

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 442

Seating Front of House Back of House Cash Management 442

Restaurant365

APRIL 16, 2021

With the demand for takeout being at an all-time high, restaurants have turned to ordering services like Grubhub and UberEats to connect with new local customers looking for food. These ordering platforms charge multiple fees to your customers and also have high commission rates (typically 10-15% of the order total).

Online Ordering 78

Online Ordering Blog Ordering Front of House 78

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources.

Food Safety 40

Food Safety Waste Food Document 40

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 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

APRIL 8, 2020

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. If it is possible and as long as it meets the quality standards of the operation, then service means that your response is “yes”.

Communication 468

Communication Food Supply Customer Service Small Business 468

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. These restaurants rely on linen companies for this service as they rent all of the above. www.harvestamericacues.com BLOG. When restaurants fail or reduce their product needs, then cheese makers must do the same.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Goliath Consulting

DECEMBER 4, 2023

With industry leaders like McDonald’s making these steps and regulatory agencies focusing more on the environmental impact of food service, Green Places says, “ Restaurants must prepare for the transition to electrification, local sourcing, and renewable energy.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Hot Schedules

AUGUST 25, 2021

When these situations are preventable with modern technology, the unrecognized profits should be looked at as waste. These key metrics touch four major performance indicators: Sales, Service/Experience, Safety, and Profit. Service & Experience: Employee Engagement, Employee Productivity, Customer Satisfaction.

Management 138

Management Management Food Safety Leadership 138

Culinary Cues

JULY 8, 2021

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.

Sports 473

Sports Take-out Café Training 473

7 Shifts

SEPTEMBER 10, 2021

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? The good news? Achievable.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

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 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

Squirrel Systems

MARCH 8, 2024

This blog post will explore the current state of robotics in restaurants, examine its benefits and challenges, and speculate on how this technology might evolve. These robots use sensors and navigation algorithms to move around the dining area, avoiding obstacles and ensuring a smooth delivery of customer orders.

Hospitality 52

Hospitality Kitchen Safety Food Safety Front of House 52

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 519

White Paper Certification Food Safety Food Supply 519

Hot Schedules

FEBRUARY 23, 2022

Like major credit cards and membership associations, large brands have the resources to pool together significant discounts across myriad products and services, which they’re able to offer employees. Every service industry workforce is filled with ambitious high schoolers, college dropouts, and degree holders alike. Konference.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

QSR Automations

JANUARY 15, 2024

Higher Food Quality, Less Waste One of the standout features of ConnectSmart® Kitchen is the ability to manage the flow of food around the kitchen, ensuring that all food arrives at the table at the same time. Join our blog list: Subscribe! There’s plenty more to look out for in 2024; want to stay on top of the latest industry news?

2024 52

2024 Operations Front of House Social Media 52

Hot Schedules

SEPTEMBER 3, 2021

They want to be on the floor, face-to-face with customers, making sure guests are getting the best experience possible in your stores. Everyone feels taken care of when the manager swings by to check in with staff or interact with customers. Is Your Back Office Sinking Productivity? Stay Afloat by Automating These 5 Admin Tasks.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Restaurant365

JULY 24, 2020

Sometimes called a virtual restaurant, virtual kitchen or cloud kitchen, a ghost kitchen is a food-service business that serves customers exclusively through online orders. The focus of this blog post is to help existing restaurants launch their own ghost kitchens. How a ghost kitchen works. Size of U.S.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

OneDine

SEPTEMBER 26, 2023

It demands a combination of strategic thinking, customer-centric approaches, and efficient operations. In this blog post, we will unveil five top secrets that every restaurant owner should know to thrive in the competitive culinary landscape. Blanket rewards are OUT! Get specific.

Loyalty Program 52

Loyalty Program Social Media Sustainability Waste 52

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. How to improve restaurant operations What is restaurant operations?

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. With a proactive mindset, you’ll supervise cooks and BOH staff, prioritizing, assigning, and delegating duties to ensure successful service execution for every customer.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. For instance, Denny's, an American table service diner-style restaurant chain, launched two ghost kitchen brands in 2021 to increase its market share.

Online Ordering 194

Online Ordering Point of Sale Website Management Inventory 194

Hot Schedules

JULY 26, 2021

Rather than limiting inventory or reducing the customer experience, here are five ways the right retail scheduling solution empowers managers to cut costs through efficient workforce management — without burning out the staff. It can also lead to poor customer service and shortcuts that lead to inefficient operations.

Retail 148

Retail Point of Sale Employee Relations Inventory 148

Restaurant Engine

JULY 22, 2020

The customer experience starts with your online presence before it gets to your dining room. It’s often the “door” your customers first walk through. You want to always be working on improving customer experience for your restaurant online. How to Boost Customer Satisfaction. Create a Customer Experience Strategy.

Customer Experience 126

Customer Experience Customer Service Online Ordering Social Media 126

Culinary Digital

JANUARY 2, 2024

In the ever-evolving food industry landscape, one concept stands out as a catalyst for operational efficiency, cost-effectiveness, and improved customer satisfaction: streamlined menu options. Part 4: Accelerated Service: Quicker preparation times translate into swifter table turnovers and shorter wait times for catering orders.

Menu 59

Menu Seasonal Menu Customer Experience Customer Service 59

Indoor Media

JUNE 4, 2020

If so, your customers need to know exactly what types of services you’re currently offering. Luckily, Google My Business listings have made it easy for you to clearly communicate your services with just a little edit to your profile. The service offerings for your restaurant shouldn’t be a guessing game.

Customer Service 117

Customer Service Website Management Small Business Waste 117

Goliath Consulting

JUNE 23, 2023

With its ability to streamline operations, elevate customer experiences, and drive overall success, AI has become an indispensable asset for modern restaurants. Predictive analytics, for example, can empower restaurants to anticipate customer demand, enabling them to optimize inventory levels, reduce food waste, and minimize costs.

Email Marketing 78

Email Marketing Customer Experience Social Media Technology 78

Future Food

NOVEMBER 7, 2021

Less human interaction will advance the involvement of robots in food preparation, service and delivery, prompting enhanced labour and operational efficiencies. Dishes that can travel, that don’t spoil in their packaging and are highly presentable after their journey are prized by the modern restaurant and customer alike.

2022 148

2022 Food Supply Entertainment Hospitality 148

The Restaurant Group

NOVEMBER 24, 2022

The trend centers on providing customers the opportunity to enjoy a unique experience with delicious food. Zero Waste and Sustainability Research suggests that more and more consumers prefer to support restaurants with lower carbon footprints. Their businesses are sure to stand out from the crowd.

2023 88

2023 Consumer Goods Advertising Customer Experience 88

Goliath Consulting

FEBRUARY 8, 2022

QR codes have been mentioned a few times in our blogs. Restaurant owners displayed the code outside of their stores and customers had to scan it through their phones, which then redirects them to the restaurant’s ordering platform. Self-Service Kiosks. These codes helped many restaurants in 2020.

2022 78

2022 Technology Online Ordering Customer Service 78

Culinary Cues

MARCH 30, 2020

What restaurant platform will continue to exceed customer expectations, build pride among employees, and establish a reputation for the restaurant that drives financial success, and will provide a reasonable living for our staff members? www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Small Business 355

Small Business Food Supply Food Truck Healthcare 355

Focus POS

SEPTEMBER 3, 2020

They provide clear, easy-to-read instructions for each order, complete with modifiers and customer instructions, so that your kitchen staff can better prioritize, and you can achieve greater accuracy. Increased customer satisfaction. Bad experiences can turn loyal customers away and put a blemish on your reputation.

POS 174

POS Waste Customer Service Customer Experience 174

MBB Hospitality

NOVEMBER 28, 2023

Implementing customer feedback systems and keeping a close eye on industry trends can position your restaurant to pivot effectively when necessary. Robust Restaurant Marketing Effective marketing goes beyond mere exposure; it’s about creating an emotional connection with your customers.

Loyalty Program 52

Loyalty Program Customer Service Customer Experience Social Media 52