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 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.

Social Media 518

Social Media Seasonal Menu Café Point of Sale 518

Culinary Cues

MARCH 15, 2021

Everything will change for the better if we (the food industry and the culinary schools that provide the talent) change as a collective group. When enrollment declines then colleges must make decisions to trim services, increase class sizes, eliminate content, reduce investment in supplies, or shut their doors.

Education 587

Education Food Supply Communication Training 587

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

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

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. The dish machine was likely an under counter unit and there was no need for a walk-in cooler since supplies were purchased every day; a reach-in or two would suffice. Good friends, good food, good times.”.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. CAFÉ Talks Podcast.

Food 448

Food Seasonal Menu Waste Point of Sale 448

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

MARCH 30, 2020

Food is the universal language, a language that everyone speaks and enjoys using. We are learning that people are interested in delivery, enamored by food truck style concepts, and willing to embrace a different style of service. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

Culinary Cues

MAY 18, 2020

Here you are – enthusiastic, informed, confident in your foundational skills, and ready to start a career in food that will last for four decades or more. Today’s jobs for cooks and bakers are in short supply, and they likely will be for a period of time. Make sure that you seek out opportunities that involve food.

White Paper 520

White Paper Certification Food Safety Food Supply 520

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?

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. www.harvestamericacues.com BLOG. Well then – what will? CAFÉ Talks Podcast.

Front of House 429

Front of House Coaching Back of House Customer Service 429

Culinary Cues

MAY 3, 2023

Your customers will rave, and you can raise your prices to cover the difference. Sure, it will cost considerably more than what you are buying off the back of a “one stop” vendor truck, but it’s worth it. People will pay for quality – are you willing to invest the time to find out? Remember the importance of VALUE to your guests.

Food Truck 474

Food Truck Customer Experience Food Supply Take-out 474

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. PLAN BETTER – TRAIN HARDER.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

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. Supply chain challenges are not going away as production and logistics catch-up. What they are less interested are pretentious environments, stuffy service, gimmicks, and absurd pricing.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

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

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

ChowNow

FEBRUARY 19, 2019

If you currently work with one of these delivery middlemen, you may very well have a steady stream of orders lighting up your tablet, announcing yet another customer hungry for your food. On a $50 ticket, you’d actually keep $5 in profit after accounting for your food, supplies, labor, rent, and all the rest.

Online Ordering 284

Online Ordering Mobile Ordering Food Order Delivery 284

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

EATER

JUNE 18, 2020

Odell’s job at the Seattle-area specialty food distributor includes helping her grocery store clients keep flour in stock, and so she resolved to find anyone that might have it. In Brooklyn , a shopper wondered, “What is this magic happening with the flour supply chain?”. Whatever the reason, it made many home bakers happy.

Retail 264

Retail Food Supply Website Management Email Marketing 264

The Restaurant Group

DECEMBER 1, 2024

Benefits of Introducing New Dishes to Your Restaurant Rolling out new dishes isn’t just a culinary update; it’s an opportunity to: Attract New Customers – Novelty sparks curiosity, drawing in food lovers eager to explore fresh offerings. Boost Revenue – Unique dishes can often command premium pricing, elevating profitability.

Menu 88

Menu Social Media Loyalty Program Seasonal Menu 88

Hot Schedules

OCTOBER 5, 2021

Make Sure Your Food Suppliers are Grade-A. Like any new relationship, the beginning can be harmonious and productive, but it takes constant effort to ensure your food and beverage suppliers remain Grade-A. 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

MAY 5, 2022

Helena Price Hambrecht. Jing Gao hopes her brand, Fly By Jing, can help take Chinese food out of the ethnic aisle and into everyone’s pantries. Here’s how she launched a beloved chile crisp brand online In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job.

Food Supply 246

Food Supply Take-out Consumer Goods Point of Sale 246

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

Food Supply 221

Food Supply Waste Seasonal Menu Equipment 221

Hot Schedules

AUGUST 10, 2021

Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations. While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff.

Food Safety 148

Food Safety Certification Food Employee Relations 148

Modern Restaurant Management

OCTOBER 29, 2019

The featured food items will be “Big Kahuna Burger,” “Loco Moco Fries,” “The Fat Luau," top photo and “The Fat Piña Shake." and four of the ten largest global food and beverage manufacturers rely on Green Rabbit to maximize the value of their digital food delivery initiatives.

Food Supply 217

Food Supply Franchising Franchise Customer Experience 217

Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

Food 148

Food Food Supply Food Truck Online Ordering 148

Hot Schedules

JUNE 8, 2021

However, with global supply chains strained under increased demand and various complex political policies resulting in crippling workforce shortages, hoteliers are seeing the return of traveling revenues met with rising expenses. Strained Supply Chain. Why Are Hotel Operating Costs Rising So Quickly? b3lineicon|b3icon-link|?|Link.

Hotels 147

Hotels Operations Travel 2019 147

Hot Schedules

JULY 8, 2021

Day-to-day inventory decisions impact the bottom line, and with food costs on the rise, the process is another major stressor on top of numerous existing operational headaches. Consumer Price Index research indicates rapid inflation in early 2021, so you could understand why operators are increasingly concerned. Increased food waste.

Inventory 127

Inventory Management Management Food Supply 127

Cheetah

MAY 11, 2021

The pandemic has brought us face to face with the vulnerabilities of the global supply chain in all industries. Food and beverage hospitality certainly felt the impact as shortages in products like Heinz ketchup , bubble tea , and even meat and poultry exposed just how intricate the dependencies are. Need a wholesale supplier?

Back of House 148

Back of House Front of House Food Supply Coaching 148

7 Shifts

JUNE 16, 2024

In 2020, the number of establishments in the food and beverage industry was estimated to be 23.1 You can give your customers 1 point for every $10 they spend at your restaurant (the price point depends on how much you're selling your food and beverages; just make sure to set an achievable price).

Marketing 195

Marketing 2024 Email Marketing Social Media 195

ChefMod

APRIL 12, 2025

For many restaurant owners and operators, managing food costs can feel like a losing battle. Ingredient prices change daily, deliveries arrive incomplete, supplier terms shift without warning, and chefs are left to make rapid-fire purchasing decisions with minimal data. Restaurant owners and chef-owners arent just managing food costs.

Management 52

Management Management Audits Food Truck 52

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What’s in The Restaurant Food Costs Guide?

Food 120

Food Inventory Waste Food Order 120

Focus POS

DECEMBER 8, 2021

Other issues, like ingredient management, can cause much bigger headaches and cost money — throwing away expired ingredients eats into profit margins, especially with the rising cost of food. The take-out boom and supply chain disruptions have caused a scarcity of items such as pizza boxes and to-go containers. Adapt and Succeed.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

Chowly

MARCH 14, 2025

Blog Why a 'Done-for-You' Platform is the Ultimate Money Maker for Independent Restaurant Operators Running an independent restaurant is hard work. The Profit Boost of Dynamic Pricing Lets talk about dynamic pricinga tool that might sound intimidating but is actually one of the easiest ways to boost your margins. The best part?

Audits 45

Audits Online Ordering Website Management Pricing 45