Culinary Cues

JANUARY 26, 2025

Many of the line cook teams that efficiently and consistently prepare those items listed on the menu, and those persons responsible to clean the operation throughout the day, are oftentimes from countries like Mexico, Jamaica, Guatemala, Honduras, Ethiopia, Somalia, or Asian countries.

Food 446

Food Hotels Fine Dining Agriculture 446

Culinary Cues

NOVEMBER 22, 2024

I think, even if these items weren’t on a menu, I would find a way to bring them into the fold. The smells of the kitchen are individually unique, yet somehow blend to make sense. I have always made sure that these smells are part of the grand design of how a kitchen must operate. These are my memories of cooking for the soul.

Food 414

Food Front of House Back of House Presentation 414

The Rail

JANUARY 21, 2025

Enhancing Menu Engineering Some menu items contribute disproportionately to food waste due to low popularity or inefficient ingredient use. To solve this problem and optimize menu offerings, AI tools analyze sales trends, customer preferences, and waste data.

Waste 182

Waste Compost Recycling Food 182

ChowNow

MARCH 7, 2025

Make sure to upload: Photos of your most popular dishes A clear, easy-to-read menu Pictures of your restaurants interior and exterior (this helps guests recognize it when they arrive in person) Staff and behind-the-scenes shots to showcase your brand personality Consistently keep your business hours, website link, and service updated.

SEO 195

SEO Online Ordering Mobile Ordering Website Management 195

Modern Restaurant Management

OCTOBER 4, 2021

Experts suggest calming, fresh greens for a restaurant that focuses on a healthy menu, for instance. This means making sure there are links to the website and menu, and ensuring that the phone numbers and address information are all up to date. Keep Your Online Menu up to Date. Start a Food Blog.

Marketing 474

Marketing Loyalty Program Social Media Online Ordering 474

The Restaurant Group

DECEMBER 1, 2024

Introducing new menu items is more than just adding dishes to your offerings—it’s about crafting an experience that captivates your guests and keeps them coming back for more. A well-planned new menu launch not only boosts customer engagement but also reinforces your restaurant’s brand identity.

Menu 88

Menu Social Media Loyalty Program Seasonal Menu 88

Culinary Cues

APRIL 14, 2025

The same is true of chefs and cooks who countless times prepare a menu, a dish; arrange components on a plate, sauce the work, apply an appropriate garnish, wipe the rim and quietly celebrate the story behind it. As examples, any restaurant can, and so many do, offer Caesar Salad as a menu staple. Food for thought.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? Can you plan a menu focused on total utilization of meat and carcass? Is this the extent of your knowledge of menu planning? Is there breadth to your understanding of cooking, cooking techniques, and ingredients?

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

OCTOBER 27, 2024

If you are working in a burger operation, the goal must be to view everything about that menu item as a vehicle toward excellence. Once you adopt a philosophy of excellence, it will become your signature. Be excellent!

Training 417

Training Coaching Uniforms Café 417

Culinary Cues

FEBRUARY 29, 2020

You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards? You have all experienced the menu pundit (sometimes the restaurant owner) who asks where the shrimp cocktail is. That is in our DNA, we can’t really help ourselves.

Fine Dining 520

Fine Dining Café Menu Customer Experience 520

Culinary Cues

JULY 4, 2021

CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control. Smaller menus with changing content are the way to go.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. www.harvestamericacues.com BLOG. Why is this the case?

Social Media 474

Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

FEBRUARY 24, 2020

For those of you not familiar with the term, Vlog is the equivalent of a blog, but it contains videos rather than prose. Just like a blog, you need to be willing to put in the work before seeing the returns. Video Tour of Your Menu. How did you pick your menu aesthetic? Tip : Not satisfied with your menu visuals?

Marketing 569

Marketing Seasonal Menu Consumer Goods Blog 569

Modern Restaurant Management

FEBRUARY 21, 2022

With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. With vegan lifestyle becoming the new normal, top restaurateurs are incorporating plant based dishes in their menus. Bn at an impressive 22 percent CAGR in 2022.

Fine Dining 554

Fine Dining Fast Casual Food Supply 2022 554

Modern Restaurant Management

JUNE 4, 2021

phone number, website URL, type of payments accepted, menu items, and photos of the establishment. Restaurants can also their GMB page to engage with customers, highlighting special offers and discounts, publicizing events and promoting new menu offerings. Reviews are a significant reason why diners choose a certain restaurant.

SEO 577

SEO Website Management Online Ordering Mobile Ordering 577

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.

Seasonal Menu 547

Seasonal Menu Back of House Customer Service Front of House 547

ChowNow

FEBRUARY 21, 2025

Customers expect a smooth experience when theyre placing an orderif they have to pinch and zoom to read your menu or struggle to find the checkout button, theyll probably give up and order from someone else. Next, take a look at your menu. The first step is making sure your website is mobile-friendly.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Culinary Cues

NOVEMBER 10, 2023

Why not list your employees on the menu or on your website and their role in the organization. Why not highlight them on your social media pages or in your restaurant blog. Assign cooks the responsibility to design menu features and then celebrate their work. Invest in their excellence and they just might invest more in yours.

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

OCTOBER 3, 2024

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. Yes, it is your reputation on the line, your menu, your job description to be in charge. The article struck a nerve with its focus on A Cook’s Kitchen Laws.

Coaching 447

Coaching Restaurant Law Article Training 447

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

Marketing 567

Marketing SEO Front of House Website Management 567

Culinary Cues

MARCH 16, 2025

Are you developing menu concepts that shy away from typically high-cost ingredients and ones that are sensitive to market fluctuation? What is your menu strategy for crisis situations? People no longer view dining out as a necessity to support their lifestyle. The cost of goods will rarely go down.

Food Supply 232

Food Supply Customer Service Recruiting Delivery 232

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. The menu is oftentimes a statement by the chef; a statement of his or her beliefs, likes and dislikes, and experiences. This menu is who I am.”

Hiring 449

Hiring Training Pricing Presentation 449

Modern Restaurant Management

OCTOBER 19, 2022

and then strategically use those keywords in content (on your website, in your newsletter or in blog posts, for instance). Create unique content – Think blog posts, testimonials, engaging/fun social media posts. This could look like blog posts rounding up local events over the weekend or testimonials from local regulars.

SEO 474

SEO Social Media Website Management Online Ordering 474

Modern Restaurant Management

APRIL 29, 2022

Thus, in this blog, we discuss how restaurants are overhauling and redesigning their business models to attract vegan customers? The restaurant’s five course vegetarian menu releases 800 gms of carbon dioxide which is eight times lesser than a traditional gourmet. Reduction of Carbon Emission Through Vegan Food.

Seasonal Menu 508

Seasonal Menu Beverage Sustainability Fine Dining 508

Culinary Cues

APRIL 23, 2022

The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. When you know what the cost of a menu item truly is then you are able to build proper selling prices that lead to profitability. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Food 448

Food Seasonal Menu Waste Consumer Goods 448

Modern Restaurant Management

MAY 21, 2021

If your restaurant has a blog, consider adding author bios to your blog posts. Your business can facilitate meaningful discussions with your customers on social media to gauge which trendy new ingredients and dishes they might like to see on your menu. Include Your Customers in Your Celebrations.

Social Media 508

Social Media Customer Experience Email Marketing Online Ordering 508

Culinary Cues

MAY 12, 2022

How do the rest of us explain the menu with $25 appetizers, $60 entrees, and $20 desserts? From my perspective the answer lies in menu planning, training, and labor efficiency. This may be the perfect time to align menu planning, effective buying, solid training, and efficiency. www.harvestamericacues.com BLOG.

Pricing 442

Pricing Consumer Goods Training Customer Experience 442

Clover - Restaurants

DECEMBER 12, 2024

Below are key strategies to help improve your happy hour menu and boost sales. Surveying customers or analyzing sales data can help pinpoint which changes to the happy hour menu could spark interest. READ: Why you should consider adding tiny cocktails to your restaurant bar menu 3.

Menu 52

Menu Social Media Entertainment Customer Experience 52

Culinary Cues

MARCH 21, 2025

Each idea finds itself in a file folder until the right location is discovered -then he jumps into action by bringing the story to life through menu, dcor, team building, training, and marketing. Some of those ideas never find a home but continue to exist as incentive to drive the dreaming process.

Hotels 267

Hotels Back of House Customer Service Entertainment 267

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 Workshop Dine-in 474

Modern Restaurant Management

AUGUST 5, 2022

The increasing tendency of consumers to eat plant-based food outside their homes too is changing the menu cards of QSRs across the globe. Thus, in the blog, we discuss, how QSRs are offering and widening their portfolio by including plant-based food products. Burger King’s All Vegan Menu.

2030 450

2030 2022 Customer Experience Innovation 450

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Modern Restaurant Management

SEPTEMBER 10, 2021

Whether it’s providing in-store entertainment, activating social media promotions or implementing QR-code menu options, the digital initiative among restaurateurs is clearly present, but it’s not enough. In the digital age, restaurants must put some focus on digital media, too.

Entertainment 485

Entertainment Social Media Customer Service Technology 485

Modern Restaurant Management

AUGUST 12, 2024

Blog posts, newsletters, social media posts, and menu item descriptions are other ways restaurant owners can use AI to reduce labor costs and easily generate engaging content. It can also generate promotional copy based on customer preferences, personalizing the communication to boost sales and enhance customer satisfaction.

Audits 449

Audits Back of House Employee Relations SEO 449

Culinary Cues

SEPTEMBER 30, 2024

Here are some thoughts: PRODUCT: Take a hard look at your menu. Assign the task to your chef to create a menu that is exciting, innovative, delicious, accessible, and financially tolerable. Reverse engineer your menu from this perspective. Start by looking at the economics of producing and selling what you THINK must be there.

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

Culinary Cues

APRIL 16, 2022

To this end the menu that you build should always have some fluidity. Whether it is a constantly evolving menu or a robust “features” component, part of reaching and maintaining success is to offer a bit of excitement and surprise each time a guest makes a reservation. www.harvestamericacues.com BLOG. Restaurant Consulting.

Hotels 447

Hotels Presentation Reservations Social Media 447