Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 341

Hotels Front of House Fine Dining Back of House 341

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

7 Shifts

AUGUST 15, 2022

Check out this blog and video on the top 9 interview questions to ask as an owner. Are you a restaurant owner looking for question to ask potential candidates? There are a lot of jobs available in the restaurant industry. But there's one thing between you and the role you want: the interview. Table of Contents. Common Interview Questions.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

7 Shifts

NOVEMBER 1, 2022

You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is. So, what sets you apart from the pack?

Seating 221

Seating Email Marketing Marketing SEO 221

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. What is Restaurant Labor Cost Percentage? Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.

Management 253

Management Management Employee Relations Restaurant Law 253

Restaurant365

MAY 15, 2020

As you start to reopen your dining room, you undoubtedly have a lot of questions. How much dine-in sales should I expect? Some of your inventory ordering questions are answered in a recent blog post. Dine-in forecasting will be limited to how many people are allowed in your dining room.

Restaurant Law 148

Restaurant Law Front of House Mobile Ordering Fine Dining 148

EATER

SEPTEMBER 9, 2024

Between now and December, cookbook publishers will churn out some 100 new titles in service of promoting better living through eating. Turn on your stoves!” they seem to shout. they seem to shout. Haul out those baking pans! Prepare to spend many hours contemplating the abyss of your Dutch oven!”

2024 352

2024 Book Influencer Take-out 352

7 Shifts

JANUARY 7, 2021

Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is. To help, we’ve created the ultimate restaurant marketing guide, covering strategy, creative, branding, marketing channels, paid and unpaid advertising, and so much more. Which is where your restaurant marketing plan comes in.

Marketing 195

Marketing 2021 SEO Loyalty Program 195

Black Box Intelligence

JANUARY 16, 2025

Comp Traffic Best Region: New England Best Segment: Family Dining Best Cuisine: Breakfast Worst Region: NY-NJ Worst Segment: Fast Casual Worst Cuisine: Sandwich The December 2024 Restaurant Industry Trends + A Year in Review 2024 saw many ups and downs. For example, Fine Dining often experiences significant slowdowns during holidays.

2024 52

2024 Point of Sale 2025 Front of House 52

Clover - Restaurants

SEPTEMBER 4, 2024

Table turnover rate (TTR) refers to the time a party of guests spends sitting at their table in your establishment–whether it’s a quick-service restaurant, fine dining, or something in between. In each case, the table will need cleaning and set-up before the next party of guests can sit down. Your restaurant table turnover rate is 2.5.

Front of House 88

Front of House Mobile Ordering Back of House Customer Service 88

Restaurant Clicks

SEPTEMBER 16, 2021

Sushi Bar FortyFive Degrees Blue Sushi Sake Grill Sushi Club Watami Sushi All-You-Can-Eat Sakura Mikado Asaka Japanese Restaurant Mori Sushi Sushi Boss Ichiban Sushi Bar & Sammy’s Asian Cuisine Kasai Sushi Bar & Kitchen Wasabi on 82nd Sushi House Tegry Bistro Ocean World Sushi Watami. They serve up the freshest ingredients.

Online Ordering 133

Online Ordering Back of House Front of House Fine Dining 133

Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. Store-level restaurant managers should be aware of labor cost challenges, as well as the tools that can add efficiencies.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

MARCH 3, 2020

A quick service restaurant versus a full-service fine dining restaurant have different labor cost standards and require different approaches. Perhaps a manager can replace a front-of-house position during the slowest periods of the day, or a bartender can be replaced by two servers. What is Labor Cost Percentage?

Front of House 99

Front of House Point of Sale Back of House Fine Dining 99

Restaurant365

JUNE 2, 2020

However, calculating, distributing, and double-checking restaurant payroll for your employees is complex, and any errors and non-compliance with government mandates can result in costly fines or taxes for your business. In the restaurant industry, most positions are paid on an hourly basis, except for front of house and kitchen management.

Tip Distribution 109

Tip Distribution Restaurant Law Front of House Cash Management 109

Xtra Chef

MARCH 25, 2020

You’ll need to weigh whether to execute in-house vs. utilizing third-party delivery services like Caviar, GrubHub, or DoorDash. Be sure to take extra sanitary precautions for people picking orders up, like only allowing pickups at the front door or a designated window rather than letting customers inside. Retool your concept.

Front of House 93

Front of House Online Ordering Social Media Customer Service 93

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Casual dining – 28%. Fine dining – 28%. Quickservice – 29%. Fast casual – 26%. Coffee & snack – 27%. Satisfaction is paramount.

Technology 78

Technology Dietary Restrictions Back of House Front of House 78

Focus POS

JUNE 17, 2019

Good restaurant point of sale software will have the flexibility to accommodate different types of ordering (in-house, online, self-service). Improved communication between front-of-house and back-of-house will speed up service and improve customer satisfaction. Restaurant Point of Sale Software. Friendly UI and UX.

Point of Sale 113

Point of Sale Cash Management POS Franchise 113

Restaurant365

APRIL 19, 2022

However, that number can vary significantly, with QSR on the low end and fine dining restaurants on the higher end. (Do Your total restaurant labor cost includes all expenses related to labor, from salaries and hourly wages to payroll taxes, bonuses, overtime, worker’s compensation, and benefits such as health insurance.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Ken Burgin

FEBRUARY 4, 2024

Designing a food-tasting program for front-of-house staff is a fantastic way to enhance their appreciation and knowledge of food, which in turn can significantly improve the guest experience and average customer spending. Here are 40 training activities for chefs to run for waiters and front-of-house staff within a 15-minute session.

Training 97

Training Seasonal Menu Front of House Presentation 97

Notch

MARCH 12, 2019

With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant. Depending on the type of restaurant you run, it’s unavoidable that the cost of labor for all your staff will be one of your largest expenses — that’s true for most restaurants.

Front of House 74

Front of House Back of House Fast Casual Fine Dining 74

Ordyx

APRIL 11, 2021

This one location in Indiana converted into a catering-only location to make up for lost sales from their dine in customers. If you do not want to use your restaurant's brand for your delivery-only service, you will need to create a virtual restaurant, which you can learn more about in our virtual restaurant blog. is now a reality.

Front of House 52

Front of House Back of House Point of Sale Email Marketing 52

The Restaurant Times

OCTOBER 27, 2021

The respondents of the survey consisted of restaurant operators and executives of several quick-service restaurants (QSR), fine dining, casual dining, and cloud kitchen brands. . It has been a big challenge for restaurants to recover from the pandemic. This time, we aim to throw light on the region as a whole. .

Sports 52

Sports 2022 Front of House Fine Dining 52

Clover - Restaurants

OCTOBER 3, 2024

Analyzing competitor businesses may also help you fine-tune your pricing, craft a unique menu, and market your restaurant more effectively to locals or visitors. Location matters–especially in the restaurant business. An emerging restaurant needs room to grow–both physically and in terms of its customer base. Is the location visible?

License 52

License Small Business Dietary Restrictions Loyalty Program 52

Restaurant365

FEBRUARY 4, 2021

Additionally, states and municipalities can enact their own set of laws to implement a higher minimum wage than the federal level. California, for example, has the highest minimum wage at $14.00, but this only applies to businesses with 26 or more employees. Washington state has the highest minimum wage for all employers at $13.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Notch

MARCH 12, 2019

With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant. Depending on the type of restaurant you run, it’s unavoidable that the cost of labor for all your staff will be one of your largest expenses — that’s true for most restaurants.

Front of House 52

Front of House Back of House Fast Casual Fine Dining 52

Lavu

MARCH 11, 2020

The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Some of the practices that used to be acceptable a few years ago are no longer the norm. . You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78

KaTom

JUNE 15, 2020

As people look to take a break from kitchen duties, feeding their families every night during social distancing, KaTom is suggesting some takeout restaurants for a handful of cities across the country. We hope these contributions to the pantheon of restaurant advice help hungry folks in these cities and give local businesses a boost.

Food Truck 78

Food Truck Seasonal Menu Front of House Back of House 78

Culinary Cues

OCTOBER 30, 2023

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved.

Fine Dining 443

Fine Dining Front of House Dine-in 2016 443

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.

Fine Dining 450

Fine Dining Employee Relations Front of House Small Business 450

Black Box Intelligence

NOVEMBER 1, 2021

Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 The decline in sales growth for the week was driven primarily by a decline in sales growth in family dining. Sales growth in fine dining and upscale casual also eroded during the week. .

Fast Casual 98

Fast Casual Fine Dining Guest Recovery Point of Sale 98

EATER

JULY 6, 2022

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality. This story contains a detailed account of a sexual assault.

Compost 339

Compost Front of House 2014 Back of House 339

EATER

AUGUST 22, 2022

If courses were inspired by something exact, the servers mentioned its scene of origin: After Catelyn Stark arrests Tyrion Lannister at an inn, she dines on onions dripping in juices, and we got the same. Before each of 10 courses, the staff explained the source or inspiration for everything that was served.

Fine Dining 261

Fine Dining 2012 Reference Social Media 261

Culinary Cues

MAY 26, 2020

OK – so that doesn’t help much unless we have a plan, a plan that everyone buys into, and a plan that shows hope on both fronts. So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside?

Kitchen Safety 313

Kitchen Safety Food Safety Leadership Front of House 313

EATER

FEBRUARY 13, 2024

And whether it’s as a vehicle for Chaplin’s absurdist physical comedy, or it’s offering romantic depictions of Italian cuisine in Goodfellas and Big Night , or it’s the way the The Menu uses visceral horror and biting satire to critique the extravagance of luxury dining culture, food plays a crucial role in making the movies we love feel real.

Food 358

Food Food Truck Consumer Goods Food Order 358

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

Fine Dining 313

Fine Dining Back of House Dine-in Front of House 313