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. www.harvestamericacues.com BLOG. Each have specific duties and all have some shared responsibility.

Back of House 547

Back of House Seasonal Menu Customer Service Front of House 547

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. With many restaurants opening at the same time, there are bound to be delays in delivery of supplies and inventory, so it’s better to get ahead. Suppliers: ??

BOH 368

BOH Food Safety FOH Equipment 368

Culinary Cues

AUGUST 9, 2021

Let them kick the tires and take the menu for a spin. Show them about budgets, and marketing, human resource management and inventory control, menu planning and recipe costing, and how to build their personal brand. www.harvestamericacues.com BLOG. They can’t sell a product that they don’t know. Be that resource for them.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

Harbor Touch

MARCH 18, 2025

The next youre racing to keep inventory stocked while customers wait for tables. Give them a week of shadowing seasoned staff, clear checklists like Greet tables in 2 minutes or Check orders before they leave the pass, and a full menu rundownspecials included. Free meals after long shifts or a staff pick on the menu build camaraderie.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. www.harvestamericacues.com – BLOG.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

ChowNow

FEBRUARY 11, 2020

After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. When you look at their “restaurant inventory” in total, nearly half of all the restaurants now listed on Grubhub never agreed to join the platform. They signed up just 15,000 partners in the same period.

Pricing 397

Pricing Online Ordering Customer Experience Social Media 397

Culinary Cues

APRIL 22, 2020

You know you are in trouble if the chef orders seven clip boards – one for each day of the week. [] MENU PLANNING. Chefs at home will likely plan menus before developing detailed shopping lists, and transpose that information to BEO’s and daily prep sheets. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Back of House 456

Back of House Point of Sale Take-out Food Order 456

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. Gorlie’s initial investment on the Vet Chef’s opening day was $41,200, and that includes the food inventory for their first service. Lower start-up expenses.

Food Truck 445

Food Truck Food Food Safety Point of Sale 445

Modern Restaurant Management

MAY 21, 2020

High-end restaurants that tend to have a pricier menu should look to add more affordable items. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Instead, you can reach a compromise in your menu. Offer Safe and Contact-Free Services. Online Ads.

Social Media 539

Social Media Food Safety Cash Management Kitchen Safety 539

The Rail

MARCH 25, 2025

Explain the reasons behind the move whether it's to accommodate growing demand, enhance customer experience, or introduce new menu offerings. Engaging content like Instagram Reels or TikTok videos showcasing construction progress, new menu items, or even staff preparing for the move can make followers feel like they are part of the journey.

Social Media 130

Social Media Email Marketing Customer Experience Events 130

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. www.harvestamericacues.com BLOG. Never lose sight of the importance of this.

Cash Management 464

Cash Management Social Media Restaurant Law Communication 464

Culinary Cues

MAY 13, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Hotels 505

Hotels Point of Sale Cash Management Training 505

7 Shifts

MARCH 10, 2021

This process includes focusing on your daily finances , such as cash flow, payroll, and inventory. Invest in Technology Accounting and inventory management software are just a couple of the technologies that small business owners should invest in. There are email marketing campaigns, SMS or text messaging, social media, and blog posts.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

MARCH 10, 2022

By far one of the most expensive inventories in a kitchen is china, glassware, and flatware. www.harvestamericacues.com BLOG. Who is in control of this? Who can make a difference through efficient use of the machine and the process of washing dishes? The dish washer! Who is responsible for this? The dish washer! Restaurant Consulting.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes to help overcome rising food prices. Integrate restaurant inventory management with your POS system.

Inventory 148

Inventory Pricing Management Management 148

Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. For these travelers, the dining experience will be back on the menu. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers? Heart Care.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Culinary Cues

MAY 24, 2022

NEXT: The menu. It seems obvious that you should have a menu that plays off of those strengths. If you aren’t sure, then check out the competition, talk to people in the community, and keep your menu rather fluid at first until you discover what works. www.harvestamericacues.com BLOG. BOY, THAT’S HARD ADVICE TO GIVE.

Café 449

Café Take-out License Small Business 449

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. www.harvestamericacues.com BLOG. Can they meet the crowds and even exceed budgeted customer counts on a given day?

Customer Service 441

Customer Service Customer Experience Point of Sale Presentation 441

Restaurant365

MARCH 5, 2020

It’s easy for restaurant accounting teams to get lost in the weeds due to the complexity surrounding alcohol purchasing, payment, inventory and reconciliation. Just as you do with labor or food costs, you can use your alcohol invoice details to make decisions regarding recipes or menu costs that maximize profits.

Blog 146

Blog Management Management Cash Management 146

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

MARCH 9, 2021

It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others. Chef Grant Achatz of Alinea Restaurant in Chicago refers to it as “Flavor Bouncing” where everything on a plate marries with every other ingredient and every dish on a menu does the same with other dishes.

Presentation 449

Presentation Fine Dining Seasonal Menu Design 449

ChefMod

APRIL 14, 2025

Beyond the Shelf: What Inventory Turnover Really Tells You In the restaurant world, high inventory turnover is often treated like a badge of honor. Our approach empowers you to stop chasing inventory and start managing it with intention. Ready to See What Your Inventory is Telling You? Not always.

Inventory 52

Inventory Food Order Seasonal Menu Waste 52

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. You are enthusiastic, quick to learn, a little cocky, a bit overconfident, and extremely impatient. You want more!

Kitchen Safety 447

Kitchen Safety Food Safety Back of House Front of House 447

Restaurant365

JANUARY 28, 2020

Forecasting for restaurants is estimating key metrics like future sales, customer traffic, or menu item ordering mix based on historical sales data, economic trends, or market analysis. How to forecast your restaurant inventory. Inventory Projections. What is forecasting for restaurants? Profit expectations.

Inventory 145

Inventory Employee Relations Seasonal Menu Customer Experience 145

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 467

Coaching Sports Point of Sale Take-out 467

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Too much inventory might make you feel prepared, but it usually leads to spoiled food due to forgetting items, misplacing them, or theft.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Culinary Cues

DECEMBER 3, 2022

We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service. It will be all consuming, I’ll need to get to menu planning today. The complexity of the menu is such that most of the prep is handled by individual line cooks. www.harvestamericacues.com BLOG.

Back of House 437

Back of House Hotels Front of House Book 437

Restaurant365

SEPTEMBER 10, 2021

However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. Let’s dive into some helpful tips.

Inventory 138

Inventory Management Management Point of Sale 138

7 Shifts

MARCH 27, 2020

If your restaurant does decide to go the takeout and delivery route: Is your restaurant’s menu optimized for takeout? Consider things like merchandise sales, inventory sales, or private cooking lessons. A blog post explaining why you are closed when you expect to reopen is also a good idea. We’ll talk about this more later on.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Goliath Consulting

OCTOBER 19, 2020

” A detailed pro/con list of third-party vs self-delivery is found here on our previous blog (13). A big part of the trend of automation for customers will revolve around new payment and menu alternatives. This is now the new norm, and we know that some of these changes are here to stay. .

2021 339

2021 Food Safety Point of Sale Kitchen Safety 339

Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. You are already generating data about your food cost, menu items, and sales levels.

Menu 143

Menu Operations Point of Sale POS 143

Restaurant365

OCTOBER 16, 2019

When most restaurant owners think about how to manage restaurant inventory, they think of food cost control. For restaurant owners, inventory control is closely related to accounting and food cost management. The nuts and bolts of restaurant inventory management. Inventory tracking also includes product transfers between stores.

Inventory 113

Inventory Management Management POS 113

ChowNow

AUGUST 19, 2024

It doesn’t matter how fine-tuned your menu is or how much marketing buzz you have if you’re spending more money than you’re earning. Tracking inventory turnover lets you focus your vendor purchases (cash outflow) on menu items that yield sales (cash inflow). Keep stock relatively low. Monitor sell-through rate.

Cash Management 195

Cash Management Management Management Inventory 195

Culinary Cues

MAY 15, 2021

Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. The lesson learned is that menu items must be more profitable – this may mean re-assessing the ingredients used, how they are managed for waste, and the selling price formula used. www.harvestamericacues.com BLOG.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Paper Chase Accountancy

JULY 2, 2025

This blog offers a comprehensive checklist of monthly restaurant accounting activities, invaluable tax preparation advice, and expert tips to streamline your reporting with the indispensable support of bookkeeping and accounting services. COGS tracking, tip reporting, inventory management). Is inventory shrinkage an issue?

Cash Management 82

Cash Management Tip Distribution Point of Sale POS 82