Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” They can’t sell a product that they don’t know.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

OCTOBER 19, 2023

How many people in your kitchen alone could be the next great chef, the owner of a chain of restaurants concepts, the developer of a great new food product line, or the winner of a James Beard Award as a Rising Star? Could learning be a key to restaurant success? Give everyone a chance to feel as if it were their restaurant.

Training 372

Training Seasonal Menu Back of House Leadership 372

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. Look for efficiencies in productivity. Implement a tip pool.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

APRIL 23, 2022

The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant. From the dishwasher to the prep cook, line cook to sous chef, and server to restaurant manager – food cost percentages must be something that everyone takes on as a job requirement.

Food 387

Food Seasonal Menu Waste Point of Sale 387

Culinary Cues

MAY 27, 2023

TECHNOLOGY AND RESTAURANT CULTURE Learning to live with technology and stay in control is essential. Encourage your staff to share the number with key family members and if there is a legitimate “emergency” this is the lifeline, in a semi-private setting where they can communicate. “I Try “FOOD” on for size.

Technology 353

Technology Front of House Social Media Back of House 353

ChefMod

APRIL 29, 2024

In the fast-paced world of the restaurant industry, the adoption of modern technology is not just an advantage—it’s a necessity for survival and success. With real-time data, restaurant owners can make informed decisions that align with business goals and customer preferences.

Technology 52

Technology Management Management Food Supply 52

Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. However, store managers can optimize labor costs if they have access to the right data. Total labor cost.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

SEPTEMBER 10, 2021

As a store-level manager, you always have a lot on your plate. You’re tracking deliveries, making the most of your food budget, and ensuring your staff is prepared to serve customers. However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

JANUARY 11, 2022

Restaurant manager logs are an invaluable tool for both in-store managers and above store operators. Store-level managers need to know what’s going on at their locations before they arrive for their shifts. A step up is a manual manager log that prompts managers for the information the next manager will need.

Management 158

Management Management Employee Relations Communication 158

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. Such is the case in 2021.

2021 464

2021 Social Media Kitchen Safety Restaurant Law 464

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.

Customer Experience 417

Customer Experience Food Order Hiring Café 417

Restaurant365

JANUARY 11, 2022

Restaurant manager logs are an invaluable tool for both in-store managers and above store operators. Store-level managers need to know what’s going on at their locations before they arrive for their shifts. A step up is a manual manager log that prompts managers for the information the next manager will need.

Management 142

Management Management Employee Relations Communication 142

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Culinary Cues

APRIL 13, 2020

Restaurants will get the green light at some point. We also know that the health and safety regulations for restaurants will change significantly as we make every attempt to keep the public and our staff safe and at ease.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

7 Shifts

AUGUST 10, 2020

This is the restaurant back office in its natural state – but not at all at its finest. Even though the practice of restaurant management continues to move digital, the physical space of your restaurant back office still needs to be organized. Don’t have the budget for any filing products?

Document 351

Document Restaurant Law Book Point of Sale 351

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 397

Fine Dining Front of House Customer Service Customer Experience 397

Restaurant365

DECEMBER 6, 2019

A mobile POS can help any restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations. In addition to the convenience factor, a mobile POS also has the ability to increase revenue in your restaurant in a number of ways. What is a Mobile POS?

POS 117

POS Blog Mobile Ordering Front of House 117

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Proven experience in a management or supervisory role.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

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. If labor cost is too high in comparison to sales – share it with your staff.

Leadership 403

Leadership Point of Sale Training Coaching 403

Culinary Cues

JULY 4, 2021

Beef, poultry, pork, seafood of all types, fresh produce, dairy products, and paper supplies are, in some cases, double what they were a year ago! On top of this – restaurants are offering wages that were unheard of pre-pandemic and still employees are not inclined to return to kitchens and dining rooms.

2021 498

2021 Food Supply Seasonal Menu Supplies 498

Culinary Cues

MAY 23, 2021

We can easily apply Dickens profound human summary to the state of the restaurant industry today. Without a doubt, many would paint a bleak picture of troubled times for the restaurant segment. The restaurant industry has been keeping its wounds under wraps for decades, but the pandemic brought everything to an abrupt stop.

Guest Recovery 445

Guest Recovery Front of House Employee Relations Food Truck 445

Culinary Cues

AUGUST 14, 2020

It’s true of great restaurants, great retail stores, great investment firms, exceptional banks, small auto dealerships, and even local government offices. Support your small businesses – they have product, real service, and most important: heart and soul. So why is this so? It’s all about power and fear of losing it.

Small Business 376

Small Business Leadership Customer Service Communication 376

Culinary Cues

AUGUST 21, 2023

The once restaurateur-centric restaurant was about to become chef-centric. It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. Suddenly the chef-owned restaurant not only made sense – it was the approach with the greatest traction.

Back of House 394

Back of House Food Supply Government Dine-in 394

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. In all cases they begin with the same goals: prepare and serve great products that are consistent and offered with a smile, build success on a steady flow of sales and controlled profitability, and do all of this with pride.

Cash Management 269

Cash Management Point of Sale Leadership Website Management 269

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. It is all very troubling even though these restaurants may be busy at the moment.

Front of House 333

Front of House Coaching Uniforms Back of House 333

Culinary Cues

MAY 21, 2023

Now, I will avoid attempting to explain the human consequences of this both mentally and emotionally, but let’s look at how this new means of communication through social media can affect everything we do, including our culture in the restaurant business.

Technology 340

Technology Social Media Back of House Front of House 340

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Social Hospitality

MAY 6, 2020

The Mayor’s Fund to Advance New York City and New York City Emergency Management will work closely with JetBlue, United Airlines, and other carriers to coordinate travel for medical professionals who are selected to provide their services in the city’s time of need. Yum Brands CEO David Gibbs will forgo all salary for the balance of 2020.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Culinary Cues

DECEMBER 17, 2020

There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. There have been well over 100,000 restaurants that have closed their doors permanently as a result of the pandemic. Many of these restaurants have been around for decades or even generations.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

SEPTEMBER 20, 2020

Getting that dish just right, controlling costs, managing inventory, meeting budgetary goals, topping yesterdays customer count, clearing the rail of tickets without any re-fires, a complement from customers, top ratings on Trip Advisor or Yelp, or a positive local restaurant review can all be viewed as a competitive opportunity.

Fine Dining 414

Fine Dining Coaching Dine-in Café 414

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

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. The answer is emphatically – no.

Beverage 492

Beverage Events Food Order Website Management 492

Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. Maximizing every dollar earned right now is an absolute must for restaurants to weather the storm. Maximizing every dollar earned right now is an absolute must for restaurants to weather the storm.

Management 91

Management Management Food Inventory 91

7 Shifts

APRIL 24, 2020

The outbreak of COVID-19 in early 2020, and subsequent social distancing and self-isolation protocols have wreaked havoc on restaurant workers everywhere. With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely.

Social Media 352

Social Media Insurance Website Management Government 352

7 Shifts

MARCH 27, 2020

We’ve created this COVID-19 restaurant closure guide to help restaurateurs like you navigate these difficult times. If local laws mandate that you have to shut your restaurant down, then you must comply. If your state considers restaurants non-essential, then you must shut down for the time being.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Culinary Cues

MAY 4, 2022

To get to where they were in that moment took everything they had and now was the time when they should not only relish the feeling of accomplishment, but also not let down their teammates, their coaching staff, the fans, or themselves. This is where you are right now. It took a lot for you to get to this point.

2022 377

2022 Coaching Education Kitchen Safety 377

Culinary Cues

FEBRUARY 6, 2022

My parents were convinced that I needed a college education and without any other indication of a potential career other than “I would really like to be in a band”, they pushed me from the baseline of kitchen helper to maybe try your hand at hotel management.

Back of House 425

Back of House Reference Presentation Mobile Ordering 425