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Ghost Kitchens to Open Up New Avenues for Restaurateurs

Modern Restaurant Management

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. The Postmates app is responsible for finding employees, managing inventory from suppliers, operating the business, and operating the kitchen, while the brands receive a royalty from its sales.

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YOU THINK YOU KNOW HOW TO BE A CHEF

Culinary Cues

But, for a moment, let’s take inventory: [] CHECK YOUR REPERTOIRE: You need not remember every ingredient, in every dish, but you must understand the methods and the result. If not, then allow this to serve as a roadmap. Fine, that may be the case but let’s just see. If you want the title, then work for it.

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KITCHEN RESPECT

Culinary Cues

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo).

Training 443
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26 Proven Ways to Market Your Restaurant Online and Increase Bookings

7 Shifts

Your posts can serve as mini-ads for your restaurant, and they appear when customers search for your business. Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates. Create a food blog to improve your restaurant's online presence.

Book 195
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CHEF’S HAVE PERMISSION TO SUCCEED

Culinary Cues

www.harvestamericacues.com – BLOG. 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. PLAN BETTER – TRAIN HARDER.

Dine-in 450
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CHEFS – SIGN YOUR PLATES

Culinary Cues

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. We filled the dining room, and everyone was served, but what was their experience? www.harvestamericacues.com BLOG.

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OUR DAILY BREATH: HOW CHEFS ADAPT TO A SHUT DOWN A touch of levity (or is it) when we need it

Culinary Cues

Heat those entrée plates until they are almost too hot to handle, chill those salad and dessert plates, and serve them when the temperature is right. [] PRE-MEAL MEETINGS. Expect to see a number of half empty, cold cups of coffee spread out through the house. [] WEEKLY INVENTORIES. www.harvestamericacues.com BLOG.