Culinary Cues

MAY 12, 2025

Wine lists that resemble an encyclopedia of the wine making craft are just the price of admission. The price they pay is a lack of balance in their lives, relentless stress, and always concerns about when their star will lose its shine. Its an incredibly difficult life, one that only a few have been able to master.

Fine Dining 348

Fine Dining Seasonal Menu Front of House Customer Experience 348

Culinary Cues

JANUARY 29, 2025

Whether for a price or as a gift from the heart like World Central Kitchen, cooking is essential and core to our existence as a society. At our core (restaurant folks) we are in the business of taking care of people through food. This is not just an American thing (although we are, as a nation, very generous) it is a human being thing.

Dine-in 309

Dine-in Blog Article Training 309

EATER

NOVEMBER 26, 2024

While a surplus of tencha can be stored in refrigeration for years, this year’s demand “quickly depleted existing stocks,” the Japan-based tea company Sazen explained in a blog post. Though Mangan currently feels confident about Kettl’s supply chain for matcha, he acknowledges that some of their offerings are sold out.

Point of Sale 308

Point of Sale Food Supply 2001 Fast Casual 308

Culinary Cues

APRIL 7, 2025

The full package of compensation and support will be the price of admission and the key to attracting and retaining the next generation. The industry must prepare for the changes that will come if the expectation is employing the very best people who are a restaurants most important asset.

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Culinary Cues

FEBRUARY 5, 2025

Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). Many are once again viewing restaurants as a luxury they can do without versus a necessary part of American culture and a convenience for families with multiple wage earners and impossible schedules.

Fine Dining 242

Fine Dining Food Supply Customer Service Recruiting 242

Culinary Cues

MAY 1, 2025

PLAN BETTER TRAIN HARDER Work Hard and be Kind Dick Cattani Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food

Innovation 352

Innovation Fine Dining Consumer Goods Customer Service 352

Modern Restaurant Management

MARCH 19, 2020

For example, let’s imagine an online reviewer who exclusively reviews low-priced fast food restaurants. This blog has done a great job of teaching you how to spot fake followers to avoid getting scammed. Be sure to include a stipulation of guidelines (i.e.

Influencer 532

Influencer Marketing Social Media Online Ordering 532

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. The low prices of fast food chains will help attract customers, including those who usually order meat options. Bn at an impressive 22 percent CAGR in 2022.

Fine Dining 554

Fine Dining Fast Casual Food Supply 2022 554

Culinary Cues

JULY 4, 2021

Prices of raw materials and labor, of course, have gone through the roof and there is no end in sight. Chefs may very well need to plan menus that change every week or two, or in some cases even daily based on availability and price. www.harvestamericacues.com BLOG. Smaller menus with changing content are the way to go.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 449

Culinary Cues

APRIL 30, 2023

Without a CULTURE OF QUALITY, the relationship of price to results is not always clear. When you push those expensive ingredients to the eventual plate what is most important is guest reaction: “Is it worth the price”. Quality and price are not always synonymous. But I wonder – is this true? Is it worth it!

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Culinary Cues

OCTOBER 27, 2023

A restaurant centric operation relies on analytics, competitor analysis, surveys, budgeting, price comparisons, and knowledge of what the marketplace is comfortable with. They look for consistent, personalized quality commitments, a “yes” attitude when special requests are made, dependability, and a pricing that makes sense.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. There is no cache of money to turn to, and the prices we charge are not based on greed, but necessity. We would love that.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Modern Restaurant Management

MAY 21, 2021

An in-depth market analysis will allow you to learn how to connect with your target audience in order to boost consumer loyalty and develop an effective pricing strategy. If your restaurant has a blog, consider adding author bios to your blog posts. Include Your Customers in Your Celebrations.

Social Media 508

Social Media Customer Experience Email Marketing Online Ordering 508

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. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

JULY 15, 2022

We have all felt the pain at the store following a frost in California, a hurricane in the Southeast, or droughts in the Midwest. [] ADDICTION TO CHEAP FOOD: Mass produced convenience foods that are low in nutritional value, and high in calories, fat, and sodium, but low in price, have become the staple in many American family diets.

Food Supply 448

Food Supply Food Truck Consumer Goods 2000 448

Culinary Cues

JANUARY 23, 2021

The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%). If we use the same baseline formula for determining selling price: SP = $13.00 /.30. SP = $26.00 (A price that guests would be more willing to swallow).

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Modern Restaurant Management

JANUARY 22, 2024

Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation. Strike Balance with Competitive Pricing While culinary perfection is essential, affordability remains an important aspect of the decision-making process for diners.

Loyalty Program 453

Loyalty Program Mobile Ordering Dietary Restrictions Social Media 453

Hot Schedules

JULY 15, 2021

Mitigating Cost Price Inflation Via Supplier Management. T echnology alone can’t affect the causes of cost price inflation. These allow them to set fixed pricing agreements, such as guaranteed prices for an item over a given period irrespective of market fluctuations, or rebates once certain order quantities have been met.

Pricing 148

Pricing Management Management Cash Management 148

Culinary Cues

MARCH 15, 2021

Every product that a student handles in class should carry a price tag. What would it cost, from a labor perspective, to produce that dish and what selling price would need to be attached to maintain a reasonable profit? www.harvestamericacues.com BLOG. Restaurants are businesses that operate on profit measured in pennies.

Education 587

Education Food Supply Training Communication 587

Modern Restaurant Management

SEPTEMBER 10, 2021

Like an arcade in a family restaurant, a house band at a bar or the fish tank at a seafood joint, holograms provide dining guests with an additional wow-factor — something unseen, to be rumored, Instagrammed or blogged about. The advantages of hologram technology aren’t limited to novelty, either.

Entertainment 485

Entertainment Social Media Customer Service Technology 485

Culinary Cues

APRIL 23, 2022

Smart buying means to look at quantity discounts when available, buying generic brands when quality still meets your standards, and shopping several vendors with quality and price in mind. 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. CAFÉ Talks Podcast.

Food 448

Food Seasonal Menu Waste Point of Sale 448

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant. CAFÉ Talks Podcast.

Menu 482

Menu Seasonal Menu Front of House Café 482

Modern Restaurant Management

JULY 16, 2020

In a 2018 survey , 54 percent of consumers said they wanted more video content from the brands they love, versus a mere 18 percent who were looking for more blogs. Painting a Picture: Using Visual Content to Connect and Entice. Content is still king, but the type of content consumers prefer is evolving.

Social Media 505

Social Media Coupons Download Entertainment 505

Culinary Cues

JANUARY 8, 2021

Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) Everything, every service, every price, every vendor relationship is negotiable –especially when it comes to buying local and regional. www.harvestamericacues.com BLOG.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

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. www.harvestamericacues.com BLOG. Well then – what will? Try apathy on for size.

Front of House 429

Front of House Back of House Coaching Customer Service 429

Restaurant365

MARCH 5, 2020

Because the information is imported automatically, you know, without a doubt, the product information, SKUs, invoice totals, purchase price, and payment frequency are entirely accurate. The post Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century appeared first on Restaurant365.

Blog 146

Blog Management Management Cash Management 146

Modern Restaurant Management

JANUARY 13, 2020

Pricing events for happy hours and special occasions. Mobile phone manager alerts for voids and pricing event approvals. When it comes to growing revenue, the online world still offers the most potential to reach customers at a low price point. Employee scheduling. Employee time-off requests. New employee training.

2020 364

2020 Website Management Online Ordering Point of Sale 364

Culinary Cues

APRIL 9, 2020

Finally, it is essential that every quality restaurant (regardless of the style, type of food, or price point) should learn that the restaurant “experience” is one that appeals to all of the human senses. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Remember the TDE. Harvest America Ventures, LLC.

Customer Experience 520

Customer Experience Customer Service Dine-in Sports 520

Modern Restaurant Management

OCTOBER 22, 2021

Check out Brett McHale's Wordstream blog on how to advertise local businesses on Facebook. You can tailor certain ads related to time-specific deals you might be offering, such as meat-free Mondays, half-price burger Wednesdays, or happy hour Fridays. Don't sell yourself short on this.

Social Media 493

Social Media Advertising Events Customer Experience 493

Culinary Cues

MARCH 3, 2021

www.harvestamericacues.com – BLOG. Let’s keep our standards high with fewer, well-paid employees who have the ability to engage in exciting careers and balance a life beyond the kitchen or dining room. We can do this and there has never been a better time to think about how we move in this direction. PLAN BETTER – TRAIN HARDER.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Culinary Cues

FEBRUARY 13, 2022

The not so good news is that labor issues continue to plague all restaurants from fine dining to quick service, and supply chain challenges are limiting availability and in conjunction with inflation pushing prices of raw materials to unprecedented levels. www.harvestamericacues.com BLOG. Are you working in this direction right now?

Compost 474

Compost Fine Dining Waste Café 474

Culinary Cues

DECEMBER 11, 2023

Surely, I thought, a successful restaurant is built on food quality, efficient service, and fair pricing. 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.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Culinary Cues

FEBRUARY 2, 2024

Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Yes, I have been preaching the need for change in restaurants. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

JULY 31, 2022

We can’t find any employees, people don’t want to work anymore, restaurants treat employees like crap, the pay sucks and the benefits don’t exist, prices are too high, supplies are impossible to find, and profit is so small that it isn’t worth the sweat and tears. www.harvestamericacues.com BLOG. Yet, all we hear is negativity.

Food Supply 449

Food Supply Training Supplies Café 449

Culinary Cues

MAY 8, 2023

He or she is a negotiator working with vendors for the best product, delivered when needed, at the most appropriate price and monitoring a system of checks and balances to ensure everyone understands this. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

JUNE 9, 2024

There is a deeper price to pay when looming issues like the labor shortage, rising costs of operation, an eroding passion for careers in the kitchen, and diminishing profits haunt our everyday operations. Is our profession becoming a victim of circumstances? Food for thought.

Customer Experience 437

Customer Experience Café Customer Service Training 437