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. Build in those “business decision” standards that must be present, allow the chef to interpret them, but keep them as essential to the operation of the restaurant.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. The answer is emphatically – no.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

MAY 15, 2021

The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy. What if……happens? How will we react?”

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

SEPTEMBER 4, 2020

What do chefs long for in a world where restaurants are closing left and right – even the most established ones? Too much anxiety has just the opposite effect, yet if a chef can control it at some level, then anxiety can be used to fuel the energy needed for the day. This is what we strive for in restaurants.

2020 375

2020 Back of House Front of House Food Order 375

Harbor Touch

MARCH 18, 2025

Running a restaurant is a demanding job. Weve worked with countless restaurant pros whove faced these challenges head-on. Their stories inspire these 10 proven restaurant management tips and tricks for success. Its practical wisdom drawn from years of supporting restaurant managers, crafted to stand the test of time.

Management 148

Management Management Seasonal Menu Cash Management 148

ChowNow

JANUARY 6, 2021

To say that 2020 changed the restaurant industry would be an understatement. More than 110,000 restaurants have closed permanently or long term, according to the National Restaurant Association. And as an owner or employee of a restaurant, no one is more uniquely aware of the challenges faced than you.

2021 370

2021 Mobile Ordering Online Ordering Download 370

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

Culinary Cues

JUNE 14, 2022

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? Why would I choose to support a locally owned restaurant? 64% of those independent restaurants were “full-service”.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

Modern Restaurant Management

APRIL 2, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S.,

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 397

Management Management Kitchen Safety Front of House 397

The Restaurant Group

FEBRUARY 23, 2025

Introduction In the fast-paced world of restaurants, keeping a close eye on your inventory is as vital as the secret sauce in your signature dish. Proper inventory tracking helps reduce waste, control costs, and boost profits. What Is Restaurant Inventory Management? Key Components of Restaurant Inventory Management 1.

Inventory 88

Inventory Management Management Audits 88

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Culinary Cues

JULY 6, 2020

Respect applies to the established chain of command in the kitchen because it exists for a reason. This does not infer that cooks should not move forward and create their own history, but when we honor those who came before we establish the same pattern for the future. [] OWNERSHIP. Restaurant Consulting.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

7 Shifts

AUGUST 4, 2020

Ever wondered about the carbon footprint of your restaurant? Our own data shows that over 10% of restaurants are looking into offering more vegan and plant-based options. But how can restaurants reduce their carbon footprint on a granular level? So let’s dive into the positive changes you can make and your customers will admire.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

Goliath Consulting

DECEMBER 4, 2023

For restaurants, adopting eco-friendly practices aligns with this global shift and presents an opportunity to save on electricity costs. ” By implementing simple yet effective measures, restaurants can significantly reduce their carbon footprint while enjoying long-term financial benefits.

Sustainability 195

Sustainability Equipment Sourcing Waste 195

Goliath Consulting

JULY 19, 2023

With over 30 years of experience in the industry, his new book, “ Keys to Being a Successful Restaurant Leader: A Guide to Skills and Behaviors Restaurant Managers Need to Succeed ” is an incredible resource for aspiring and current restaurant managers seeking to excel in their roles.

Leadership 195

Leadership Book Customer Experience Seasonal Menu 195

7 Shifts

AUGUST 4, 2020

Ever wondered about the carbon footprint of your restaurant? Our own data shows that over 10% of restaurants are looking into offering more vegan and plant-based options. But how can restaurants reduce their carbon footprint on a granular level? So let’s dive into the positive changes you can make and your customers will admire.

Food Supply 221

Food Supply Waste Seasonal Menu Equipment 221

Modern Restaurant Management

MAY 12, 2020

In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global. Dining Bond Goes Global.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Culinary Cues

MAY 19, 2021

The relentless clicking of the POS printer provides a rhythm that sets a tone on the line, and the orchestrated cadence established by the expeditor as he or she chants “order, fire, pick-up, or re-fire” is only superseded by the line cooks response of “Yes Chef”. Restaurant Consulting. www.harvestamericacues.com – BLOG.

Seasonal Menu 419

Seasonal Menu Take-out Consumer Goods Food Order 419

ChowNow

JANUARY 6, 2022

To say that 2020 devastated restaurant profitability would be an understatement. More than 110,000 restaurants closed permanently or long term, according to the National Restaurant Association. And as an owner or employee of a restaurant, no one is more uniquely aware of the challenges faced than you. .

2022 195

2022 Mobile Ordering Online Ordering Download 195

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Controlling food costs. Controlling food costs begins with a smarter menu.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

7 Shifts

JUNE 16, 2024

In 2020, the number of establishments in the food and beverage industry was estimated to be 23.1 million worldwide, and in 2023, there were about 749,404 restaurants in the United States alone. This is where being well-equipped with a fool-proof restaurant marketing plan comes in.

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Hot Schedules

NOVEMBER 3, 2021

With the very food and beverages your restaurant relies upon to operate no longer assured, knowing who to trust and what to expect over the coming months becomes essential. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? b3lineicon|b3icon-tray|?

Hotels 148

Hotels 2022 Menu Tip Distribution 148

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. For example, these common restaurant ingredients rose significantly in mid-December 2021 over the same period in 2020: Refined sugar – 31%. As the rising food cost trend continues, it’s time to tighten your inventory control. Butter – 43%.

Inventory 148

Inventory Pricing Management Management 148

Hot Schedules

JANUARY 27, 2021

This co-employment model establishes your workers as employees of both your business and the PEO, allowing you to distribute employer responsibilities between you and the PEO. Meanwhile, your business would maintain control of day-to-day operations and management of your employees. Cost Savings. Presentation Graph. percent.?.

Small Business 145

Small Business Employee Relations Retail Insurance 145

Restaurant365

NOVEMBER 5, 2021

While these types of kitchens have always been a feature of the restaurant industry, new trends in food service have led more owners and operators to consider adding them to their business model. As restaurant owners and operators are exploring new and diverse income streams, the commissary kitchen model is a growing segment of the industry.

Kitchen Safety 148

Kitchen Safety Food Truck License Food Safety 148

Qu

NOVEMBER 25, 2024

At Qu, we believe technology should do more than keep your restaurant running—it should propel your business beyond. Our stable yet flexible platform gives you the control to tackle today’s challenges and future-proof your operations. Happier guests, improved CSAT, and more repeat business—all while saving on food and labor costs.

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

Restaurant365

FEBRUARY 25, 2022

While in any American town you can find a variety of Chinese, Mexican, and Italian restaurants, now consumers are wanting to step beyond these regions and become more adventurous in their dining options. Each restaurant will have varied results depending on the concept and the demographic. Choose low-cost items that are easy to prep.

2022 148

2022 Menu Seasonal Menu Pricing 148

Restaurant365

MAY 15, 2020

Approaching restaurant scheduling for your business recovery. Some of your inventory ordering questions are answered in a recent blog post. With schedules informed by forecasting, you can ensure proper staffing levels and a mix of labor with the right skills, ensuring you have all roles covered at the lowest cost.

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

Hot Schedules

OCTOBER 5, 2021

F ood and beverage suppliers play a key role in the success of your restaurant. You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

EATER

OCTOBER 19, 2023

And aside from a handful of cookbooks or trusted blogs geared to the folks at home, there’s not much out there to offer bakers, no universal vegan pastry guide or recipes to work from. It was cost efficient and gave her more control over her final products. Pastry as we know it (i.e., There’s an exciting upside to this.

Email Marketing 340

Email Marketing Seasonal Menu 2011 Book 340

Sling

APRIL 19, 2021

In this article, the experts at Sling will answer those questions and show you how to get control of your margin with some basic math. In technical jargon, profit is the income (or revenue) for a product or service minus the cost of goods sold (COGS) for that product or service. But what exactly is a profit margin? Profit Margin.

Small Business 145

Small Business Cash Management Customer Service Inventory 145

Cheetah

MAY 11, 2021

In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and wineries to reopen at 50% indoor capacity! Restaurant Reopening Requirements. Restaurant Reopening Requirements. Start by revisiting your menu.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Sling

DECEMBER 14, 2021

They are typically interested in upholding established systems rather than creating new ones. 1) Establish A Hierarchy Of Responsibility. For tips on creating an effective hierarchy of responsibility, check out his article from the Sling blog: What Is An Organizational Chart And Why Does Your Business Need One?

Entertainment 148

Entertainment Communication Innovation Article 148

Focus POS

JUNE 27, 2019

Restaurant management is a complex task requiring a delicate balance of managerial skills and software. We’ve put together a guide you can use to help you choose the best technology for your restaurant and how it can help you run a more profitable business: General Restaurant Management. » Set quality standards. Watch inventory.

Management 121

Management Management Franchising Franchise 121