7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. There are films that become representative of a generation and sometimes of a life lesson – occasionally both. You want more!

Kitchen Safety 371

Kitchen Safety Food Safety Back of House Front of House 371

Culinary Cues

JULY 4, 2021

CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control.

2021 498

2021 Food Supply Seasonal Menu Supplies 498

Culinary Cues

MAY 28, 2022

These unplanned tattoos are a rite of passage, our report cards that help to define when we have passed the test of time in front of the range. The most important room in a home is the kitchen. This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication.

Front of House 323

Front of House Back of House Employee Relations Small Business 323

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology 353

Technology Front of House Social Media Back of House 353

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table.

Seasonal Menu 521

Seasonal Menu Back of House Customer Service Front of House 521

Culinary Cues

DECEMBER 28, 2021

As a chef you are able to plan menus knowing how the dishes will look, smell, and taste before they are even made. When you sit down with the sommelier with your first menu as chef you can offer reasonable comments on the selection of wines to accompany each item. This is magical. For you, the process is even more amazing.

Kitchen Safety 428

Kitchen Safety Front of House Fine Dining Seasonal Menu 428

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. Training ALWAYS pays back in dividends. Train to your standards and be very clear.

Cash Management 371

Cash Management Social Media Restaurant Law Communication 371

Culinary Cues

JANUARY 15, 2022

It is also this potential that allows teachers to change the direction of a young student’s life, a garden expert to beautifully landscape a home, a plumber to turn copper into a work of art, an electrician to properly wire a house, or a cook to prepare a perfect restaurant meal. Each person has something to offer and a need to do so.

Uniforms 418

Uniforms Front of House Food Safety Healthcare 418

Clover - Restaurants

MAY 7, 2024

Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Requirements: Conceive and update menus that embody our brand and showcase seasonal ingredients, featuring a diverse range of dishes with considerations for dietary preferences.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

JANUARY 6, 2020

Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts. It is never as simple as just changing the menu. It happens in business, it happens in education, and it happens most often in government. A short while back the U.S.

Government 245

Government Front of House Small Business Back of House 245

Culinary Cues

SEPTEMBER 15, 2022

Ironically, there is always room to be great and there is plenty of room to be mediocre. With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. I wonder why this is the case. Plain and simple. What are they thinking?

Fine Dining 397

Fine Dining Front of House Customer Service Customer Experience 397

Restaurant365

DECEMBER 6, 2019

A mobile POS can help any restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations. What is a Mobile POS? A mobile POS (or MPOS) is a handheld version of a standard cloud-based POS terminal. 4 Ways a Mobile POS Can Increase Revenue in Your Restaurant.

POS 117

POS Blog Mobile Ordering Front of House 117

Culinary Cues

JANUARY 23, 2021

Simply stated it is what a menu item contributes to the financial success of a restaurant. This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). In both cases it is sales (the top line) that sets the stage for success.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

SEPTEMBER 1, 2023

For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day.

Fine Dining 320

Fine Dining Dine-in Front of House Design 320

Culinary Cues

JULY 12, 2020

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

Front of House 409

Front of House Back of House Dine-in Food Truck 409

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Winter is, by far my favorite season to plan menus. Are you up to it?

Seasonal Menu 312

Seasonal Menu Front of House Presentation Menu 312

Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022 379

2022 Food Truck Merchandise Point of Sale 379

Culinary Cues

FEBRUARY 1, 2021

I feel like I’m not doing my job and staying true to myself if I put anything on my menu, or use an ingredient that doesn’t have a story behind it.” Great restaurants, great menus, and great chefs bring memorable stories to their tables. I am optimistic and realistic at the same time.

Small Business 364

Small Business Front of House Customer Service Communication 364

Culinary Cues

SEPTEMBER 26, 2020

Ask them for ways that you might increase check averages, improve costs, become more efficient, or build menus that contribute more to the bottom line. We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. The question is: “What’s the answer?”

Kitchen Safety 336

Kitchen Safety Back of House Front of House Customer Experience 336

Culinary Cues

DECEMBER 3, 2022

Before I can turn on the computer, Emmett has my usual breakfast in front of me: eggs over easy, bacon, home fries, and a side of salsa. , I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee.

Back of House 341

Back of House Hotels Front of House Book 341

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. What if……happens?

Customer Experience 392

Customer Experience Cash Management Customer Service Front of House 392

7 Shifts

FEBRUARY 26, 2021

Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? If you weren’t thinking that much about online ordering before, you definitely are now.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Culinary Cues

MAY 16, 2022

She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights. As a cook or chef there are many days that go well and a few that challenge the best. Your dictionary. But when this occurrence takes place with a team, the results can be magical.

Café 350

Café Front of House Point of Sale Back of House 350

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 much personal experience is expressed in the menu that is oftentimes comprised of family recipes and a chefs “best effort”.

Fine Dining 436

Fine Dining Employee Relations Front of House Small Business 436

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

Marketing 226

Marketing SEO Front of House Website Management 226

Culinary Cues

SEPTEMBER 4, 2020

They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. The fact is, we can’t go back, but we can look forward. At this point we are all hoping that 2020 will just fade from our memories. It’s history, as they say, but history is important.

2020 305

2020 Back of House Front of House Food Order 305

Culinary Cues

OCTOBER 31, 2019

Restaurants find it increasingly difficult to find and retain good employees – both front, and back-of-the-house. This is where a young cook can hone the craft of cooking, gain some pretty flashy chops, learn about cutting edge presentations, and build on a resume that has some impressive strength.

Front of House 202

Front of House Point of Sale Healthcare Back of House 202

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. In this blog, Part 2 of 2, we explore critical restaurant KPIs about your BOH data to review for long-term profitability. Restaurant KPIs impacting a profitable back of house. Read Part 1 here ).

BOH 78

BOH FOH Point of Sale Back of House 78

360Training

JANUARY 29, 2020

For example, your restaurant might have a simple menu. And there’s usually a lot of ground to cover between the back and front of house. And there’s usually a lot of ground to cover between the back and front of house. Skill #1: Active Listening. Skill #2: Sharp Memory. Skill #3: Attentiveness.

Front of House 136

Front of House Customer Service Food Order Online Ordering 136

Sling

APRIL 27, 2023

How to improve your restaurant operations management 1) Make clear plans Many things need to go right for your restaurant to open its doors each day — everything from accepting orders, prepping food, and readying the front of the house to running staff meetings and ordering supplies for the next day.

Operations 78

Operations Management Management Inventory 78

Future Food

JANUARY 30, 2020

Cutting back on the menu – e.g. poached eggs only, no fried items. Customer Service at Mcdonalds (Image via Bustle). Great Service in an Era of Labour Costs & Technology. As every successful restaurateur will tell you, passion is the reason that they started their venture in the first place. It’s a place of joy.” 4 people working 7.5

Technology 107

Technology Front of House Customer Service Back of House 107

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Sling

MAY 9, 2023

For more suggestions on how to build strong relationships at work, check out these articles from the Sling blog: How to Have a Strong Employee/Employer Relationship 12 Leadership Theories And Styles For Managers 2) Improve restaurant security A strong RO program will also include some form of security. Here’s how to achieve that.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Clover - Restaurants

MAY 3, 2024

In this guide, learn about properly cleaning the restaurant and items such as silverware, as well as how to help prevent cross contamination and other risks in the back of house. An estimated 3,000 people in the U.S. die each year due to foodborne illness. When people see dirt or grease at a restaurant, 82% say they lose their appetite.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). In this blog post, Part 1 of 2, we will dive into the metrics you should be examining with your FOH’s profitability. Restaurant KPIs impacting a profitable front of house.

FOH 78

FOH BOH Front of House Back of House 78