Evergreen

JULY 11, 2025

Pros: Affordable Simple setup Cons: Not designed for beer-focused operations Lacks tap tracking or beverage-specific features WHY EVERGREEN IS THE TOP CHOICE FOR BARS AND BREWERIES Evergreen is built for hospitality teams who want speed, simplicity, and style.

Menu 52

Menu Loyalty Program Social Media Webinar 52

The Restaurant Group

NOVEMBER 20, 2024

Train Staff for Exceptional Service Provide Regular Training Sessions Keep staff updated on best practices and menu knowledge. Encourage Friendly and Attentive Service Foster a culture of hospitality and personalized care. Empower Staff to Handle Complaints Effectively Train on conflict resolution and customer satisfaction.

Loyalty Program 78

Loyalty Program Customer Experience Social Media Customer Service 78

Lavu

JUNE 13, 2025

In this blog post, you’ll find that the shift towards cashless payments represents a significant opportunity for restaurants to enhance their operations, improve customer satisfaction, and stay ahead in an increasingly digital landscape. And most cash customers don’t have any problem with it either.” Why Are Restaurants Going Cashless?

2025 78

2025 Cash Management Mobile Ordering Point of Sale 78

Lavu

JULY 18, 2025

Outline Your Marketing Plan: For more tips on creating a marketing plan, check out this 5 Ways Restaurant Marketing Helps blog post from Lavu. Platforms like Lavu recommend treating your business plan as a living document that evolves with your restaurant’s growth—especially in 2025’s competitive hospitality landscape.

2025 78

2025 POS Small Business White Paper 78

Paper Chase Accountancy

MAY 30, 2025

Sample Bookkeeping for Restaurants and Bars: In the hospitality industry without precise record-keeping, even the most successful establishments can find themselves adrift, struggling with cash flow, compliance, and ultimately, profitability. Bookkeeping is the often-unsung hero, forming the bedrock of smart financial management.

Bar 52

Bar Cash Management Point of Sale Back of House 52

Clover - Restaurants

JUNE 30, 2025

The same is true when keeping tabs on expenses, from utility bills to pay slips to employee training costs. SPEAK TO AN EXPERT The post Average restaurant profit margin and revenue: What they mean for your business appeared first on Clover Blog. This included not only receipts from tableside sales, but also from any takeout orders.

Employee Relations 52

Employee Relations Seasonal Menu Online Ordering Loyalty Program 52

QSR Automations

MARCH 4, 2025

Early in my career, I focused on training and operations, working closely with teams to streamline processes and create unforgettable guest experiences. Its not just about efficiencyits about building smarter, more sustainable ways for restaurants to thrive while keeping hospitality at the core.

2025 52

2025 Technology Social Media Front of House 52

QSR Automations

JANUARY 16, 2025

Adding h ost s tand s olution software has become an indispensable tool for restaurants and hospitality businesses. Look for a solution with a history of innovation, award – winning support, and training resources to help you and your team make the transition from pen and paper or printed receipts to technology that is best in class.

Front of House 52

Front of House Operations Back of House Reservations 52

PathSpot

MARCH 26, 2025

In todays competitive restaurant and hospitality industries, operational efficiency and customer satisfaction go hand in hand with revenue growth. Boosting Employee Retention High employee turnover disrupts operations and increases recruitment and training costs.

Technology 45

Technology Food Safety Waste Webinar 45

Paper Chase Accountancy

JULY 10, 2025

In today’s dynamic hospitality landscape, characterized by fluctuating demand, intense competition, and escalating operational costs, revenue management for the hospitality industry isn’t just an advantage; it’s a necessity. Key Takeaways Learn proven revenue management strategies for the hospitality industry.

Hospitality 52

Hospitality Management Management Tourism 52

Social Hospitality: Restaurants

MAY 18, 2020

According to the data from the 2019 Travel and Hospitality Industry Outlook by Deloitte , industry growth is consistent throughout the past decade. Here are 9 hospitality sales tips that combine classic techniques with modern practices. Local seasonal events have always been among the top sales tactics for the hospitality industry.

Hospitality 309

Hospitality Marketing Social Media Hotels 309

Culinary Cues

JANUARY 3, 2023

This love is what we call “hospitality”. Hospitality is not something you do; it is who you are. Hospitality is what makes the experience of dining special, and it is most definitely what brings people back. Hospitality needs to be our most important essential ingredient that is used freely throughout the organization.

Hospitality 467

Hospitality Customer Experience Customer Service Small Business 467

Culinary Cues

JANUARY 11, 2022

Those who are successful in the restaurant business live and breathe service and hospitality. If you do not fit into this profile of natural hospitality, then this is absolutely the wrong business for you. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Customer Experience 464

Customer Experience Café Hospitality Customer Service 464

Culinary Cues

MAY 5, 2021

I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My Is there truth to this? So, what’s the solution?

Hotels 473

Hotels Employee Relations Coaching Training 473

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

Culinary Cues

DECEMBER 11, 2023

Sure, the food at the Blue Gentian was good, and the servers who had been there for years were efficient, and you couldn’t beat the price for the quantity and quality offered, but what Meta was referring to was hospitality. Only a culture of hospitality will define how a restaurant is received.

White Paper 412

White Paper Hospitality Fine Dining Reference 412

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. Freedom for the soul.” Choose wisely.

Customer Service 414

Customer Service Social Media Customer Experience Reference 414

Culinary Cues

MAY 18, 2020

As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. HEALTHCARE: Typically, working in a hospital is not at the top of many cooks’ career lists.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Social Hospitality: Restaurants

MAY 18, 2020

According to the data from the 2019 Travel and Hospitality Industry Outlook by Deloitte , industry growth is consistent throughout the past decade. Here are 9 hospitality sales tips that combine classic techniques with modern practices. Local seasonal events have always been among the top sales tactics for the hospitality industry.

Hospitality 195

Hospitality Marketing Social Media Hotels 195

Culinary Cues

APRIL 6, 2020

This is a very important part of the restaurant business – hospitality. It’s the nature of the hospitality industry. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Having been in the restaurant business, our job is to be responsible for our customers’ happiness. You need to take care of people.

Travel 542

Travel Back of House Customer Service Small Business 542

Culinary Cues

MARCH 3, 2021

” -Danny Meyer – Union Square Hospitality. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Magazine: [link]. Danny Meyer is giving all of us permission to change the accepted approach towards the restaurant business and the way that we measure success. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

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. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Modern Restaurant Management

APRIL 2, 2020

Click here for NCR content about keeping commerce running for restaurants, Southern Glazer’s Wine & Spirits launched an online hub for trade customers, providing timely updates and important resources to help businesses in the hospitality industry navigate the COVID-19 pandemic.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

SEPTEMBER 30, 2024

Bringing back the hospitality in the hospitality business can go a long way toward overcoming the need to charge what we charge and the sticker shock that can keep good customers away from your tables. PEOPLE: Independent restaurateurs can work with key employees in ways that larger chains would find difficult.

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

Culinary Cues

MARCH 3, 2024

The restaurant business is part of a wonderful industry of hospitality filled with great people doing extraordinary work as a team. Let’s work together to heal the wounds and do the collaborative, creative, and honest work of the cook and server. PICTURE: The well led kitchen team of the Balsams Resort in its heyday.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

JULY 4, 2021

This will, of course, make it far more challenging to control quality and consistency, but with a movement towards on-going training and quality assurance – it can be done. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Remember – desperate times call for desperate action (not reaction). Restaurant Consulting.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

MARCH 27, 2020

This willingness is our nature, this is hospitality during crisis – it happens with hurricanes, tornadoes, earthquakes, fires, and floods – we can count on it. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Restaurant workers are typically people who rise to the occasion and respond to a need.

Leadership 392

Leadership Healthcare Social Media Government 392

7 Shifts

JUNE 3, 2022

As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. Learn more about how Kelly McCutcheon and her team established Hopdoddy's core values in our blog post guide, and listen to Kelly on the podcast here. The Solution: Create a training program. Lack of recognition.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

JULY 24, 2020

Setting the Table: The Transforming Power of Hospitality in Business. ?? Topics: Hospitality; hiring and training staff; building workplace culture. ?? Award-winning restaurateur Danny Meyer (Union Square Cafe, Gramercy Tavern, Shake Shack) cooks up hospitality magic in his best-selling book, Setting the Table.

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

FEBRUARY 1, 2021

– Danny Meyer – Union Square Hospitality. Hospitality – a sense of place – is the heart and soul of a great restaurant. To be successful in the food business you must learn to listen, to train, to support, to collaborate, and to lead. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Small Business 446

Small Business Front of House Customer Service Communication 446

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. Well, the pandemic is over, wait – no, the pandemic is not over – oh, the pandemic is now an endemic – wait “long-Covid” will be with many of us for some time; and the beat goes on. Food for thought.

Social Media 442

Social Media Food Safety Retail Small Business 442

Culinary Cues

JUNE 29, 2024

The service staff members have been well-trained and are enthusiastic about the restaurant concept. This can be crazy, over-the-top efforts as describe in Guidara’s book, Unreasonable Hospitality (I encourage everyone to read it) or it might be simple, unexpected efforts that set you apart and create lasting memories.

Dine-in 345

Dine-in Customer Experience Back of House Customer Service 345

Culinary Cues

MAY 28, 2022

They are the ambassadors of hospitality and need to maintain a semblance of calm and the stage presence that helps guests feel comfortable and at ease. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. In both cases, there is a high level of stress in restaurant work. Bob Ehrlich. Former Governor of Maryland).

Front of House 424

Front of House Back of House Small Business Employee Relations 424

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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Well-run organizations – in this case a kitchen, are built to win. CAFÉ Talks podcast.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

DECEMBER 11, 2024

Anyway, she had information about a college that focused on careers in hospitality and shared what she knew. This blog continues to provide a vehicle for me to communicate what I know and what I feel. She spoke of all the joy that cooking had brought to her late husband and how it had saved her after he passed away. Thanks for reading.

Point of Sale 411

Point of Sale Article Food Order Blog 411

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee.

Food Truck 387

Food Truck Back of House Education Training 387

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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

2022 480

2022 Food Truck Front of House Point of Sale 480