Modern Restaurant Management

MAY 21, 2020

Take the Flights restaurant , for example: Partnering up with the Los Gatos Chamber of Commerce, Flights started ‘Feed the Need Bay Area’ to leverage accounting support and marketing talent so that they could support the Bay Area community. Hire Specialists. Be part of the solution; keep your local communities fed.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

Culinary Cues

NOVEMBER 27, 2020

At Thanksgiving time it is beneficial to stop and take note, to remember those influencers and give personal thanks for their contributions to you. To that Hotel GM who interviewed me for a supervisor position right out of college. To Ed Weibrecht who hired me at his newly acquired Mirror Lake Inn even though he didn’t have an opening.

Influencer 493

Influencer Hotels Education Hiring 493

Culinary Cues

MARCH 15, 2021

The businesses that will hire your students need to be vested in your effort – this is how success is defined. Volunteer for a stage at a great local restaurant, take an occasional sabbatical to re-enter the industry, attend conferences and workshops, take a class on a new method of preparation, and belong to professional organizations.

Education 587

Education Food Supply Training Communication 587

Culinary Cues

AUGUST 18, 2022

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. Everyone needs to take responsibility for setting the stage. It doesn’t end with great hiring practices – this is simply where it begins. www.harvestamericacues.com BLOG.

Food Order 473

Food Order Customer Experience Hiring Café 473

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Anyone who has been hired as a new employee knows the feeling of being on the outside of groupism. Can you tough it out? Right out of middle or high school groupism. Well, we’re not in high school anymore.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first.

Menu 482

Menu Seasonal Menu Front of House Café 482

7 Shifts

FEBRUARY 15, 2022

About a year and more than a dozen episodes later, we had the privilege to interview a wide range of folks with advice on everything from hiring staff , to creating content, to providing benefits, and increasing profits. We wanted to take a look back and highlight some of our favorite moments during our first season.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Modern Restaurant Management

APRIL 30, 2021

Focus on changing the processes of your restaurant to accommodate the new realities and to reach out to customers living in your local areas. Make sure that locals know the measures your business is taking to ensure the safety of both customers and staff. Reach Out to Local Foodies. Sign Up on Local Directories.

Marketing 568

Marketing Food Safety Social Media Small Business 568

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. www.harvestamericacues.com BLOG. I rest my case. The dish washer!

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. www.harvestamericacues.com BLOG. Such is the case in 2021.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

JANUARY 11, 2022

Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. We do know it will be different and the Baker’s Dozen list in this article will be only the start for those who think they are ready to take the leap. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Café 463

Café Customer Experience Hospitality Customer Service 463

Modern Restaurant Management

SEPTEMBER 25, 2020

The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. While you’ll likely want to hire someone to help take orders, you can realistically manage with a single part-time employee. Keep Your Word.

Food Truck 445

Food Truck Food Food Safety Customer Service 445

Culinary Cues

APRIL 2, 2020

It might have been the purpose of the restaurant, the over-riding theme, the systems used, the menu, the staffing model, the hours of operation, the way that you compensate employees – or for that matter the type of employees that you hired – certainly there is something that you wish that you could do over. Check out their site at: [link].

Guest Recovery 491

Guest Recovery Take-out 2019 Hiring 491

Goliath Consulting

SEPTEMBER 6, 2022

Take note of how they interact with customers and co-workers. However, with most of them working more than one job, they burn out. As most Gen-Z are aging out of their parent’s insurance policies, it’s best to highlight those benefits if your business offers them. What Gen-Z Wants from a Restaurant Workplace.

Hiring 195

Hiring Communication Training Email Marketing 195

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. Your goal should never be to simply fill in a blank space on your schedule, but rather to find the right people to balance out your team. www.harvestamericacues.com BLOG.

Uniforms 447

Uniforms Hiring Consumer Goods Communication 447

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Find out everything you can about your guests and potential guests. Stay on it.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

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. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

AUGUST 26, 2024

If you are anything like me, the anticipation of a really good restaurant experience is at the top of my list when traveling, or just taking a break from cooking at home. This is a call out to all who make, sell, and earn a living through food to self-assess and ask a basic few questions: 1. It really hurts me to say this.

Dine-in 443

Dine-in Training Seasonal Menu Sports 443

Culinary Cues

JUNE 13, 2023

I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival. This is more work than I bargained for” somehow implies that a person was deceived during the hiring process and the fact that they must invest of themselves doesn’t quite sit right with them. “I

Article 406

Article Social Media Blog Café 406

Culinary Cues

NOVEMBER 10, 2021

I can’t even count the number of times that the union, representing thousands of steel workers, threatened slowdowns, walk outs or strikes on behalf of their membership. It wouldn’t take very long (measured in months) before there was more dissent among the rank and file and the union was back to the table with managers and operators.

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

7 Shifts

OCTOBER 9, 2020

Here are six steps to take before opening any restaurant website builders. Restaurant website design: Taking a DIY approach vs. hiring a web development team Consider whether you want to build your restaurant's website or hire someone to do it for you. Do I have the budget to hire a web development team?

Design 397

Design Online Ordering Social Media Website Management 397

Harbor Touch

MARCH 18, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Dont rush new hires into action.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

Training 442

Training Uniforms Customer Service Leadership 442

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. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

MARCH 27, 2020

This is a call to arms – a call to those who can take on the role that they should. Sometimes leaders rise out of necessity – they may not be appointed, elected, or hired to take on this role – they just know that it is what is required. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Leadership 388

Leadership Healthcare Social Media Government 388

Culinary Cues

DECEMBER 5, 2023

In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. This is where real cooking CAN take place.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

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. Extra side, desert, take-home dressing, etc. Restaurants should advertise what precautions they're taking to keep people safe. Here are their insights. Impressions are everything.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. PLAY #1: Hire Quality Seasonal Staff. Hiring quality seasonal staff should be at the top of the list because we all know your starting line-up can make or break the season. We’ve got a few tips from the workforce management front office here at Fourth.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. www.harvestamericacues.com BLOG. Well-run organizations – in this case a kitchen, are built to win.

Fine Dining 450

Fine Dining Coaching Café Dine-in 450

Culinary Cues

APRIL 3, 2020

As you move through IDEATION that will help to define what your restaurant concept, menu, systems, and staffing will look like as we eventually move out of this crisis, it is just as important to discuss and plan for the things that can go wrong. Assuming that it can’t happen to you is at best naïve, and at worst – tragic.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

Culinary Cues

MAY 18, 2020

It is the foundations, and the mastery there of, that will instill confidence in those who hire you and the seed that defines your self-worth. [] KNOW YOUR END GOAL, BUILD A STRATEGY. Make sure that you seek out opportunities that involve food. www.harvestamericacues.com BLOG. This will likely be the case for some time.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Goliath Consulting

SEPTEMBER 14, 2020

From an interview with Restaurant Business Magazine , Bruster’s Real Ice Cream reported selling 18 franchise agreements this year and now has 56 stores under construction or in development out of their 200 units (1). Those who are able are taking advantage of the open real estate.”. BETTER REAL ESTATE. MORE RESOURCES.

Franchise 393

Franchise Franchising 2021 Fast Casual 393

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. While these local favorites are great at attracting their neighbors to visit again and again, to out-of-towners, they’re just another restaurant that looks like it could do with some renovations. So, where do you start? Need a napkin?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

MAY 2, 2020

Breathe in – breathe out. We breathe to cleanse our soul and to refresh our heart, to take time to reflect and put aside our anxiety, to pause and think more clearly, to contemplate the bigger picture and to start anew as an individual or part of a group. Here are some thoughts: [] BREATHE MORE THAN YOU TAKE A BREATH.

Take-out 389

Take-out Training Transportation Customer Experience 389

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. I am proud to be a chef and always will be, but a common mistake that restaurateurs make is to turn over the concept and the reputation of their business to that great chef that was just hired.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359