Modern Restaurant Management

JANUARY 22, 2020

The food and restaurant industry has evolved dramatically over the years. When people decide to dine in your establishment, they don’t just want to eat good food; they want to have a pleasant experience, as well. Online Ordering and Mobile Apps. Should you jazz up the name of your food options? Self-Service Tech.

Customer Service 440

Customer Service 2020 Social Media Customer Experience 440

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. There is no cache of money to turn to, and the prices we charge are not based on greed, but necessity. We would love that.

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Café Seasonal Menu Point of Sale Social Media 518

Modern Restaurant Management

SEPTEMBER 10, 2021

The highly saturated digital market means that digital strategy must stay ten steps ahead of the industry standard in order to succeed, a daunting task for industry leaders and newcomers alike. Functional uses of the technology could include employee training, customer service, food displays, chef demonstrations and more.

Entertainment 485

Entertainment Social Media Customer Service Technology 485

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

JANUARY 23, 2021

In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance. The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%).

Point of Sale 450

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

Modern Restaurant Management

MARCH 18, 2021

In the past 12 months, more meals than ever were ordered via app or drive-thru, dramatically narrowing the medium of storytelling, and compressing the time and context in which you’ll decide just what food you’re in the mood for. Dig into the details of what your food is all about. Should your menu move to the cloud?

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Back of House Seasonal Menu Customer Experience Fast Casual 474

Culinary Cues

JANUARY 8, 2021

Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) Chefs who are experienced in multiple ways of connecting customers with their food (catering, food trucks, pop-up restaurants, delivery, take out pick-up, etc.)

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Modern Restaurant Management

MAY 21, 2021

For restaurants, this information could range from cooking, dining, and food preparation tips to local ingredient sourcing guides. An in-depth market analysis will allow you to learn how to connect with your target audience in order to boost consumer loyalty and develop an effective pricing strategy.

Social Media 508

Social Media Customer Experience Email Marketing Online Ordering 508

ChowNow

NOVEMBER 11, 2020

Even those with their own restaurant ordering system may list their restaurant on one or more delivery apps to tap into large user bases and strong brand recognition. But with commissions taking between 15 and 40 percent of every order , these apps make it extremely difficult for restaurants to turn a profit.

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Ordering Loyalty Program Online Ordering Mobile Ordering 345

Modern Restaurant Management

APRIL 30, 2021

Today, examine the effects the pandemic has had on the restaurant and food service industry as well as five simple but effective marketing techniques to boost your local business. Restaurants were harder hit than most because many food related businesses weren’t ready to transition to digital services.

Marketing 568

Marketing Food Safety Social Media Small Business 568

Culinary Cues

APRIL 23, 2022

The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. The answer is simple, yet profoundly challenging: food cost is EVERYONE’S responsibility. www.harvestamericacues.com BLOG. Let’s look at how this works: [] SMART BUYING.

Food 448

Food Seasonal Menu Waste Point of Sale 448

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. This is where people met to talk about their families, local events, a bit of politics, a love of music and art, and laugh with reckless abandon over a plate of magnificent comfort food. author unknown.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

DECEMBER 11, 2023

Ah, but the food and conversation were consistently good, plentiful, and in-expensive. Why do people line up for your food every day?” Looks like you need to order some more”, I said as a way to state the obvious. “No, I care about both, and that care adds a unique flavor to the food I cook.”

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White Paper Hospitality Fine Dining Reference 411

ChowNow

JANUARY 6, 2021

In this blog, we’ve compiled tactics for restaurant success that will help you start 2021 on the right foot. Invest in the right online ordering platform. Online ordering became a vital lifeline for restaurants at the peak of the COVID-19 pandemic. How to: Find the Best Online Ordering System for Your Restaurant.

2021 370

2021 Mobile Ordering Online Ordering Download 370

7 Shifts

AUGUST 12, 2020

Word of mouth is fantastic, but when it comes to scaling a restaurant or reopening after months of closure, you need to rely on more than just the possibility of a customer loving your food and telling their friends about it. What are they ordering? Maybe it’s the way you cook or serve the food like teppanyaki restaurants.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Modern Restaurant Management

APRIL 2, 2020

They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation. makes it easy for guests to support local restaurants. .

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

APRIL 18, 2023

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Guests will come for the food and the service, but they become raging fans of a restaurant with a story. A terrific story.

Food Truck 386

Food Truck Back of House Education Training 386

Modern Restaurant Management

SEPTEMBER 16, 2020

The marketing message has not changed drastically from food-based to safety procedures. Safety is the new variable that got added up along with the usual suspects pertaining to food. Pizza chains still getting orders via phone 70 percent of the time. Has the marketing message changed from food-based to safety procedures?

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation.

Food 474

Food Presentation Café Leadership 474

Culinary Cues

JULY 31, 2022

We can’t find any employees, people don’t want to work anymore, restaurants treat employees like crap, the pay sucks and the benefits don’t exist, prices are too high, supplies are impossible to find, and profit is so small that it isn’t worth the sweat and tears. www.harvestamericacues.com BLOG. Yet, all we hear is negativity.

Food Supply 449

Food Supply Training Supplies Café 449

Culinary Cues

FEBRUARY 22, 2021

Of, course the food must be tasty and appealing at some level and above all else – consistent. How convenient you might ask: we barely need to slow down our cars and roll down the window when our food arrives – that’s convenience. Great food and drink and honest, sincere service can be the sunshine at the end of a not so terrific day.

2022 477

2022 Food Truck Front of House Point of Sale 477

Culinary Cues

MARCH 30, 2020

Food is the universal language, a language that everyone speaks and enjoys using. To fail to do this will simply perpetuate the labor challenges that plagued us before the virus. [] CONCEPT DEVELOPMENT: In order to address the labor issue above, we may very well need to reconsider our restaurant concept. Restaurant Consulting.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

Culinary Cues

DECEMBER 1, 2019

Sometimes I order what intrigues me, while other times I simply ask the server what they like or even say: “Tell the chef to cook for me what he or she likes.” Ask them about their dream, their history, the building where they hold court, their food, how they cook, and where they find the ingredients they work with. Don’t forget it.

Small Business 489

Small Business Customer Experience Customer Service Seasonal Menu 489

Culinary Cues

MAY 15, 2021

This creates a domino of challenges – labor dependance, the inability to pay reasonable wages, selling price ceilings that do not yield sufficient profit, etc. 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 449

Customer Experience Cash Management Customer Service Front of House 449

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

APRIL 3, 2020

How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Possible strategy: Be proactive with a well defined, enhanced sanitation and food handling protocol for your restaurant and relay this information to your guests. www.rerf.us.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

Culinary Cues

DECEMBER 3, 2022

I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. Finally, I checked in with Dean, our early prep cook, as he finishes checking in the morning produce order.

Back of House 435

Back of House Hotels Front of House Book 435

ChowNow

FEBRUARY 19, 2019

On the surface, third-party marketplace online ordering platforms like Postmates, Grubhub, and Uber Eats may seem like a smart choice for your restaurant. After all, it pays to have online ordering , and these services can offer you a large audience of new customers. How much do third-party online ordering platforms like Grubhub cost?

Online Ordering 284

Online Ordering Mobile Ordering Food Order Customer Service 284

Culinary Cues

NOVEMBER 6, 2022

I have been impressed and disappointed in many from those exclusive fine dining establishments with food that should be admired for its beauty to greasy spoons with the best burgers you will ever find. They are all part of my passion for the preparation and service of food. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Food Truck 449

Food Truck Customer Service Customer Experience Food Supply 449

Culinary Cues

APRIL 26, 2020

White tablecloth restaurants and food trucks will benefit from the exact same end result – you need to make people stand up and pay attention – you want them to stand on a soap box and shout for everyone else to hear: “THIS IS INCREDIBLE”! Convenience is the name of the game.

Guest Recovery 410

Guest Recovery Kitchen Safety Customer Service Food Safety 410

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6%

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

MARCH 5, 2020

Whether you’re given terms or paying cash-on-delivery, paying by cash, check or money order for alcohol deliveries increases your risk of issues with regulatory compliance, location security, and invoice retention. The post Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century appeared first on Restaurant365.

Blog 146

Blog Management Management Cash Management 146

Culinary Cues

NOVEMBER 30, 2020

CARROTS, POTATOES, TURNIPS, and PARSNIPS are root vegetables that are easily available to all cooks and are offered at very inexpensive commodity prices. Call your local meat vendor, place an order, receive it, store it, prep it and prepare it just as the chef told you. THAT STRIP LOIN COMES FROM MY VENDOR, period.

Food Order 397

Food Order Seasonal Menu Training Dine-in 397

EATER

APRIL 2, 2024

Food delivery apps have recently added new fees in response to minimum pay rules in New York City and Seattle. Amid this dogpile of disgruntlement, the merry-go-round of debating the value of food delivery keeps spinning. Menu prices are almost always more expensive than ordering directly from restaurants.

Delivery 363

Delivery Restaurant Law Food Customer Service 363

Culinary Cues

APRIL 22, 2024

Shrinkflation” is a descriptor for reducing the size of packaged goods while either keeping selling prices where they were or raising prices while portions are being reduced. I suppose it was only inevitable that this new method of doing business would creep into restaurant and other food related businesses.

Consumer Goods 344

Consumer Goods Pricing Hospitality Customer Experience 344

Culinary Cues

MAY 24, 2022

OK, you’re a chef, you love to cook, you have a style and a bag of tricks focused on the food that you like to make. So, here’s the toughest part of being a chef/owner: YOU MUST CONSIDER SELLING THOSE FOODS THAT PEOPLE WANT TO BUY. www.harvestamericacues.com BLOG. Adrenaline will keep a smile on your face more days than not.

Café 449

Café Take-out License Small Business 449

Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. Our customers are far savvier than they were in the past; they know great food and they expect that restaurants will provide it. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474