Modern Restaurant Management

JANUARY 18, 2021

Undoubtedly, one of the most affected industries as a result of the COVID-19 pandemic was the restaurant industry. As the world quickly came to a screeching halt in the early months of 2020, restaurants quickly accelerated an already existing shift towards digitalization to adapt to customers' new safety and priorities.

Loyalty Program 508

Loyalty Program Mobile Ordering Online Ordering Customer Experience 508

Culinary Cues

FEBRUARY 25, 2021

An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef. Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core.

2021 486

2021 Point of Sale Take-out Reference 486

Culinary Cues

MARCH 26, 2022

Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. Instead, let’s look at some of the common reasons why restaurants fail (this is only a sampling).

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

JULY 4, 2021

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. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. The quick fix may just be a dramatic change in how we plan and present our menus.

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2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

NOVEMBER 10, 2021

It seems to me that this is where we are with our decisions about restaurant operation. We have debated this issue for the past two years and the only solutions that most restaurant operators have come up with are to cut services and keep raising wages. and employee jobs moved from production to quality control.

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

Culinary Cues

JANUARY 3, 2023

I have long embraced this philosophy when it comes to restaurants, but it also can apply to any business. How we greet and welcome people into our fold does have an impact on the quality of the product and experience we offer. Happy, welcomed employees produce happy food. Try it, you may be very surprised with the results.

Hospitality 466

Hospitality Customer Experience Customer Service Small Business 466

Culinary Cues

MARCH 3, 2021

The hope was that by doing more, working harder and longer, making more complicated menus, and pushing the envelope of creativity the restaurant industry would rise up to new levels of success. These small restaurant operators opened and closed their doors at an alarming rate simply because they couldn’t afford the space.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Culinary Cues

SEPTEMBER 26, 2020

We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward?

Kitchen Safety 432

Kitchen Safety Back of House Front of House Customer Experience 432

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 448

Food Seasonal Menu Waste Point of Sale 448

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 449

Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

MARCH 15, 2021

Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change. Just as the restaurant industry evolves, so too must the industry of education.

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Education Food Supply Training Communication 587

Culinary Cues

JULY 31, 2022

The end IS NOT near, in fact, restaurants have never been more important than they are right now. Are you willing to look at your employees as your most important asset and put yourself in their shoes? Are you willing to listen to your employees who interface with guests more often than you? Yet, all we hear is negativity.

Food Supply 449

Food Supply Training Supplies Café 449

Culinary Cues

OCTOBER 27, 2020

The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. It is exactly this structure, and this discipline that helps to develop talented, polished individuals and build a skill set that leads to long-term success.

Uniforms 474

Uniforms Airlines Food Order Fine Dining 474

Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. It will help employees understand the value of what they do.” Restaurants with a clear, “bought into” mission statement are successful.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

NOVEMBER 18, 2022

Take the time to think about it: This is a profile of the restaurant business that gets lost in all the negative press. [] SECOND LARGEST EMPLOYER. million people employed in the restaurant industry 1. [] THE CLEAREST WINDOW TO ENTREPRENEURSHIP. 80%of single-unit restaurants in the U.S. 80%of single-unit restaurants in the U.S.

Agriculture 447

Agriculture Tourism Transportation Café 447

Culinary Cues

MAY 18, 2020

The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history. As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

AUGUST 28, 2023

After absorbing all the negative press and glamorized abusive behavior it’s no wonder restaurants are having a tough time recruiting employees. Without standards restaurants will have miscommunication, inconsistency, slips in quality, and disappointed guests. It’s all so overdone and not true of the majority.

Entertainment 419

Entertainment Back of House Consumer Goods Recruiting 419

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. Well then – what will? Try apathy on for size. Is this just another result of apathy?

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

JUNE 26, 2021

Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy. Inefficiencies cost money, frustrate employees, and oftentimes set the stage for poor quality results. Creating restaurants is an expensive endeavor.

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Design Fine Dining Uniforms Waste 446

Culinary Cues

AUGUST 22, 2022

Paul de Vance in southern France, or the walled in villages of Tuscany, the narrow streets of Oslo, Norway, and the typical hidden villages found in parts of historic Germany; places that were home to those special little restaurants that reflect the terroir of the region. Those four or five employees were like family. That was it!

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

MAY 9, 2021

I hear this statement every day and receive countless calls from restaurant operators pleading for help finding employees to fill their vacant roles. You bet and it is crushing the restaurant industry just as much as the pandemic has. I don’t believe this statement for one minute. Is there a labor shortage? I don’t think so.

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Government Café Education Hiring 474

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 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread. One of the most important goals of any restaurant is dependability and consistency. So why does it sometimes go wrong?

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. The restaurant was for eating and catching up with the flavor of the town.

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White Paper Hospitality Fine Dining Reference 411

Culinary Cues

MAY 24, 2022

Well, there is little that can be said to those who have caught the restaurant fever – you know, when that opportunity finally knocks, and you have your sights on a café with your name on it. This is when every friend or family member with an investment in your success and happiness will come in handy. NEXT: Don’t take shortcuts!

Café 449

Café Take-out License Small Business 449

Culinary Cues

JANUARY 8, 2021

We all knew that the restaurant industry was in need of a structural overhaul, we (those of us affiliated with the business) were well aware of the cogs in the chain, and the years of rust that had accumulated on systems and organization, but it took the pandemic of 2020/21 to shout out: THE TIME IS NOW! Such is the case in 2021.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

MAY 13, 2023

Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? My money is placed on working in a quality hotel, resort, or club. So where will you get exposure to much, if not all of that?

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

FEBRUARY 29, 2020

These “innovators” are constantly looking for the next interesting interpretation of food – the restaurant chef who teases them with food preparations that strike a chord, who makes them challenge how they think about food, and puts a smile on their face. That is in our DNA, we can’t really help ourselves.

Fine Dining 520

Fine Dining Café Customer Experience Menu 520

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. Even if they never invest any physical time in preparing a particular dish – if they are the chef, then the responsibility for quality lies squarely on their shoulders.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

APRIL 18, 2023

The restaurant business is sometimes like the canary in the coal mine and at other times like the father of teenage children – the last to know. Most of the problems in restaurants were there before but not so vivid, not so “in your face”. Plan, equip, train, evaluate, educate, and celebrate each and every employee.

Food Truck 386

Food Truck Back of House Education Training 386

Culinary Cues

FEBRUARY 28, 2021

Look around you – identify the companies, businesses, or individuals whom you admire – you know, the ones that seem to win a lot and fit into that category of “successful”. These “successful” players are there due to one very important reason: they never accept mediocrity. Is this where you want to be?

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

7 Shifts

MARCH 16, 2022

A restaurant earns its reputation primarily from two things: its food and its service. That's why it is important to learn how to motivate your restaurant employees. There's more to life than work, so it's important to be respectful of your staff's obligations and interests outside of the restaurant's walls.

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

JUNE 13, 2023

What can I say, it’s a job”, means there are no redeeming qualities to the work and all a person can do is try to soldier through the day. The plight of the worker has been immortalized in books, articles, blogs, social media posts, union contracts, songs, and movies for as long as those methods of communication have existed.

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Article Social Media Blog Café 406

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 397

Management Management Kitchen Safety Front of House 397

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. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

7 Shifts

SEPTEMBER 10, 2021

Learn how to write a killer restaurant mission statement to be among the select few that can. Restaurant mission statements matter whether you're opening a restaurant or refreshing your brand. Your mission statement is the “why” of your business strategy and captures why your restaurant exists. The result? Here's how.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Goliath Consulting

MAY 19, 2020

And while a little competition never hurts, continuing investments in your catering program will be paramount to your business’s success. And while a little competition never hurts, continuing investments in your catering program will be paramount to your business’s success. Requires restaurants handle deliveries. Foodsby (6).

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Catering Social Media Online Ordering Loyalty Program 378