Modern Restaurant Management

MAY 21, 2020

Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. High-end restaurants that tend to have a pricier menu should look to add more affordable items. This way, there’s always a barrier between your staff and your clientele.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

Harbor Touch

MARCH 18, 2025

Running a restaurant is a demanding job. One day youre juggling staff schedules. 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. Lets get started and help your restaurant thrive any year.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

MAY 5, 2021

My question to you is, how will management of Restaurants, Clubs and Hotels try to provide a sense of balance and wellbeing for the chefs who have the history of working from dawn until well into the night, six and sometimes seven days a week. I thought you would be a great colleague to ask.”. Is this true?

Hotels 473

Hotels Employee Relations Coaching Training 473

Culinary Cues

AUGUST 31, 2024

When properly developed and integrated into your operation, the mission statement will impact who you hire, how you train, the products you develop and sell, the way you lead and manage, how employees interact, the way that guests are approached, and how the world perceives you (the business) to be. The mission statement is THAT IMPORTANT!

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. Why should it be any different for restaurants and their menus? YES – the menu is that important! Destiny and tradition create expectations that are hard to argue with.

Menu 482

Menu Seasonal Menu Front of House Café 482

7 Shifts

FEBRUARY 15, 2022

We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. From big, important ideas to use-today tactics, here are the best takeaways we heard on Season One of the Restaurant Growth Podcast. Restaurant owners do so much.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

AUGUST 18, 2022

This is what I saw that day, and this is what I sought to emulate throughout my career and what I hoped to teach staff members to model their work after. The workflow of those short order cooks was not an accident, it was not instinctive, and it was not solely the work of the manager or chef who hired them.

Food Order 473

Food Order Customer Experience Hiring Café 473

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. When you hire a person you own the responsibility to inform, train, teach, and improve their abilities.

Leadership 471

Leadership Point of Sale Training Coaching 471

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Goodreads: 4.09

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

OCTOBER 3, 2024

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. What rules or laws are most significant for them and how might their commitment to them impact on those workhorse cooks, dishwashers, restaurant servers, and the like?

Coaching 447

Coaching Restaurant Law Training Article 447

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. To a degree, we work those hours because it is our job to do so. The job is, of course, very physical.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

APRIL 23, 2023

Chefs have the experience to do this or the network of professionals who can serve as a planning resource. [] HAVE YOU EVER DEVELOPED, STANDARDIZED, AND THEN TRAINED STAFF TO PREPARE A NEW MENU ITEM: Start to finish, the right way to bring an item to the menu is to go through this process until all the “I’s” are dotted and the “T’s” are crossed.

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

JANUARY 8, 2021

We all knew that the restaurant industry was in need of a structural overhaul, we (those of us affiliated with the business) were well aware of the cogs in the chain, and the years of rust that had accumulated on systems and organization, but it took the pandemic of 2020/21 to shout out: THE TIME IS NOW! Such is the case in 2021.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

MARCH 10, 2022

I’m not sure who decided that this declaration be made, but for those of us in the restaurant business – it is so appropriate. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)?

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

MAY 13, 2023

Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? Oftentimes these properties boast a few a ’la carte restaurants, room service, special property events, banquets, weddings, buffets, and three meals a day in at least one of their outlets.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

NOVEMBER 10, 2021

It seems to me that this is where we are with our decisions about restaurant operation. We have debated this issue for the past two years and the only solutions that most restaurant operators have come up with are to cut services and keep raising wages. Putting a round peg in the square hole of your team will only compound your issues.

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

Modern Restaurant Management

APRIL 30, 2021

The pandemic has ravaged many businesses in the country and few industries were hit as hard as the restaurant industry. Thousands upon thousands of restaurants were forced to close for safety reasons, some permanently. Now more than ever, restaurant owners need to improve the way dining places are run to survive these uncertain times.

Marketing 568

Marketing Food Safety Social Media Small Business 568

7 Shifts

JUNE 3, 2022

We don't have to tell you that the restaurant industry has a turnover problem. Restaurants are a transitional industry for many—but many of the reasons that workers quit are entirely preventable. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It. 7shifts Tip Pooling and Distribution Software for Restaurants.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

MARCH 16, 2022

A restaurant earns its reputation primarily from two things: its food and its service. In order to deliver on both these accounts, it's critical to cultivate an environment where people — customers and staff alike — want to be. That's why it is important to learn how to motivate your restaurant employees. Be Flexible.

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

FEBRUARY 16, 2022

Desperation is never a good approach towards hiring. But desperation hiring is, more often than not, a terrible way to staff your kitchen. Do you really want to work in an operation where desperation is the primary motivation for hiring? www.harvestamericacues.com BLOG. Yes, let’s start there. CAFÉ Talks Podcast.

Uniforms 447

Uniforms Hiring Consumer Goods Communication 447

Culinary Cues

AUGUST 26, 2024

This is a plea to those who work tirelessly in restaurant kitchens, the chefs who are paid to lead those operations, and the owners who depend on raving fans and some semblance of profitability. It doesn’t need to parallel those outstanding restaurants I mentioned before – just good food, made with a little passion and care.

Dine-in 443

Dine-in Training Sports Seasonal Menu 443

Culinary Cues

SEPTEMBER 15, 2022

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. So, just in case the information is not well known to some – here is the BEST OF Restaurant 101, a good start. [] START WITH KNOWING THE MARKET.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Modern Restaurant Management

SEPTEMBER 25, 2020

Those are profits many brick-and-mortar restaurants would look at with envy. His goal is to open a physical location for his restaurant, something he hopes to accomplish in the next year. Why did he opt for a food truck instead of a restaurant—and how did he achieve success so quickly? Lower start-up expenses.

Food Truck 445

Food Truck Food Food Safety Customer Service 445

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. Sometimes the difference is the shear scale of the operation.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. One of the most important goals of any restaurant is dependability and consistency. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Engage them and they will become your ambassadors.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

MARCH 27, 2020

Those doctors, nurses, healthcare staff members, first responders, firefighters and police, utility workers, and yes – grocery store employees who respond to their designation as “essential workers” – and put themselves in harms way to help others. Restaurant workers are typically people who rise to the occasion and respond to a need.

Leadership 388

Leadership Healthcare Social Media Government 388

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Plus, as part of our COVID-19 resources initiative , it’s time we pivot our own content to help your restaurant have a successful reopening. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH Food Safety FOH Equipment 368

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

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. His renowned restaurant: “Trotter’s” was the benchmark for others to follow for nearly 25 years. www.harvestamericacues.com BLOG. CAFÉ Talks podcast.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. 'Safety' is what I believe to be most important now to help assure patrons to revisit their favorite restaurants. An app-first experience for restaurant chains.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Modern Restaurant Management

NOVEMBER 7, 2023

Restaurant brands around the world are finding that their audience is craving something more than pretty pictures of delectable dishes, but rather a need for community and discussion. The landscape of digital marketing is constantly evolving, presenting both challenges and opportunities for restaurant operators. The future is digital.

Marketing 508

Marketing Social Media SEO Front of House 508

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. If we fail to look at the entire restaurant package, then we fail to realize how to earn profit. Come on, we know this!

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

Goliath Consulting

APRIL 28, 2020

How will restaurants deliver after COVID-19? The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers.

Delivery 269

Delivery Food Back of House Social Media 269

Restaurant365

MARCH 9, 2022

If you’re currently hiring restaurant staff, you’re not alone. According to the National Restaurant Association, despite the steady gains in recent months, eating and drinking places remained 824,000 jobs – or 6.7% – below their February 2020 pre-pandemic employment peak.

Hiring 78

Hiring Website Management Reference Document 78

Goliath Consulting

MAY 19, 2020

From venue information, menus, pack lists, hiring, timelines, etc., A workplace food program that brings in a different pop-up restaurant to serve as the office lunch vendor each day. Roughly 75 to 80 percent of the restaurants Fooda works with are local, independent restaurants and about 20 percent are chains. .

Catering 378

Catering Social Media Online Ordering Loyalty Program 378

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. www.harvestamericacues.com BLOG. Figure it out!

Uniforms 450

Uniforms Front of House Food Safety Healthcare 450

Restaurant365

MAY 24, 2022

Restaurant staff hiring continues to be a conundrum for restaurant operators. Labor shortages substantially affect the restaurant industry and the cost associated with running a restaurant business. How to recruit restaurant staff. You want to aim for a 10% conversion rate and above.

Hiring 78

Hiring Recruiting Sourcing Website Management 78