Culinary Cues

DECEMBER 11, 2023

The conversation evolved around local news and gossip, and alcoholic beverages were reserved for bars scattered throughout the community. Salt and pepper shakers, sugar shakers, and paper placemats completed the tabletop with an occasional single stem flower for a touch of color and bargain basement elegance.

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White Paper Hospitality Fine Dining Reference 319

TastyIgniter

APRIL 28, 2024

In this blog post, we explore the world of free restaurant management software and its various applications in the food service industry. From efficient inventory management and menu planning to seamless reservation and staff scheduling, we delve into the essential features and benefits of these software solutions.

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Management Management Inventory Reservations 52

Culinary Cues

FEBRUARY 10, 2024

The next day comes around with the normal hectic start including placing orders, taking reservations, finding replacements for absent employees, and making changes to that evening’s menus. Suddenly, he remembers the cobwebs and thinks: “I’ll take care of that in the morning”. When closing time comes around, the cobwebs are still there.

Uniforms 360

Uniforms Small Business Dine-in Training 360

Modern Restaurant Management

JANUARY 22, 2024

It’s critical to provide a seamless eating experience, which includes simple payment choices and online reservations. Use technology, reservation platforms, and customer reviews to ensure that everyone is in constant communication and that problems are resolved quickly. People want service that is quick, easy, and hassle-free.

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Loyalty Program Dietary Restrictions Mobile Ordering Social Media 152

Culinary Cues

FEBRUARY 26, 2024

With a friend in tow, you made a reservation at a noteworthy new restaurant in town. Your fellow cooks could depend on you and the chef was pleased that he could trust your work. And then, another milestone moment occurred. The chef was praised by many, and you wanted to see what it was all about.

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Food Order Presentation Café Waste 342

Culinary Cues

JANUARY 20, 2024

Try more items that respond to braising, work with roasts, try fish beyond the nine species most caught, reserve those under eight to a pound Diver’s scallops for very special times of the year and work with monkfish, or swordfish.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

MAY 16, 2022

The reservation book was full for tonight – more than 200 recorded and no room for walk-ins. Tom and everyone else knew that more than half of those reservations would be crammed into the 7:00 hour; so, there would be no room for mistakes and no patience for a lack of adequate mise en place. www.harvestamericacues.com BLOG.

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Café Front of House Point of Sale Back of House 345

Culinary Cues

JULY 2, 2023

A Le Bernardin experience will set you back a few hundred dollars per person and as such may not be for everyone, but the simple approach need not be reserved for those who can charge and can afford to pay what is charged. A dedication to simple can be a destination for your local taqueria, pizzeria, barbeque joint, or breakfast diner.

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Back of House Seasonal Menu Café Sourcing 353

7 Shifts

NOVEMBER 9, 2022

Get holiday reservations? For instance, if they are about to leave your website, you can offer a discount or if they read your blog you can offer access to your cooking classes. For instance, recipes, health blogs, cooking classes, and ebooks are all good ideas for convincing your customers to leave their email addresses.

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Email Marketing Loyalty Program Social Media Point of Sale 195

Culinary Cues

JANUARY 15, 2024

Lookin forward to kickoff tonight – lots of reservations. PLAN BETTER – TRAIN HARDER – PROTECT THE BALL Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

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Front of House Food Order Back of House Café 248

Culinary Cues

APRIL 1, 2024

I picked up the clipboard holding an overview of restaurant reservations for the night as well as a stack of banquet orders that will tax the system until well after midnight. The kitchen is all about sensory overload and even though it might seem like an overload of unorganized effort, to those who are seasoned veterans – it is comforting.

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Back of House Kitchen Safety Hotels Front of House 318

7 Shifts

OCTOBER 9, 2020

Reservations - Embed your reservations platform’s widget onto your website to encourage customers to book directly through you instead of via a third party. Include essential pages like "Menu," "About Us," "Contact," "Reserve," and "Order Now" in the navigation bar. Online ordering - Ditto.

Design 398

Design Social Media Mobile Ordering Online Ordering 398

7 Shifts

JULY 10, 2020

Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] Take reservations ?? With restaurant regulations for COVID-19 varying from state to state, it may be a good idea to use a reservation service like OpenTable to ensure you’re complying with local seating capacity regulations.

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Events Social Media Kitchen Safety Seating 351

Culinary Cues

MARCH 26, 2022

Rates of pay, overtime rules, payroll procedures, hostile work environments, equality in employment, and any form of discrimination will lead to real unpleasant and expensive outcomes. [] FAILING TO MANAGE THE DOOR AND RESERVATIONS. www.harvestamericacues.com BLOG. The kitchen is slow tonight”. Tensions are high.” Service is off.”

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Cash Management Social Media Restaurant Law Communication 366

7 Shifts

OCTOBER 9, 2019

Mobile ads also allow you to create an exceptional experience for the customer by providing directions to your location, allowing them to make immediate reservations, and featuring relevant reviews. GMB also provides a number of functional benefits, like enabling table reservations right from the listing.

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Loyalty Program Marketing Social Media Mobile Ordering 284

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

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Travel Back of House Customer Service Small Business 439

Culinary Cues

DECEMBER 3, 2022

My focus will soon be on whether staff members show up as scheduled, will deliveries be on time and what will they short me today, how many reservations on the book, and moving through the day – one plate at a time. A light day in terms of events, but the restaurant is capped on reservations. www.harvestamericacues.com BLOG.

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Back of House Hotels Front of House Book 337

Culinary Cues

MAY 12, 2022

It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. www.harvestamericacues.com BLOG. We want them to return often and tell their friends what a great place this restaurant is. How will you approach it?

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

QSR Automations

DECEMBER 22, 2023

Online reservation and booking Although online reservations aren’t exactly new, we can see that numerous businesses are attempting to improve the customer experience on that front. Even venues that previously didn’t have a reservation system in place were forced to implement one rather quickly.

2024 52

2024 Loyalty Program Online Ordering Customer Service 52

Culinary Cues

AUGUST 14, 2020

www.harvestamericacues.com BLOG. I applaud those businesses that maintain the integrity of being small and personal while nurturing a growth strategy and implore those who forgot what they originally believed in, the principles that made them successful early on, to look in a mirror, pause, and take a step back. Bigger isn’t always better.

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Small Business Leadership Customer Service Communication 371

Culinary Cues

JANUARY 23, 2023

Cheering on those members of the team and their coaches, serving as vocal ambassadors, continuing to support their efforts with reservations or ticket sales, and standing tall as a loyal fan, is the fuel that keeps the organizational engine running and everyone on track. Support your local restaurant/team in pursuit of the carrot.

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Coaching Sports Point of Sale Take-out 374

Culinary Cues

APRIL 1, 2020

When there are no reserves, when restaurants are so cash strapped and void of savings that a few weeks of closure is the kiss of death – then it is apparent that change is required. www.harvestamericacues.com BLOG. How will entrepreneurs be encouraged to take the leap and open an operation when profit (at best) hovers around 5-6%?

Waste 498

Waste Cash Management Entertainment Take-out 498

Culinary Cues

APRIL 18, 2023

Get to know them, treat them extra special, celebrate their reservation, go beyond friendly and be their friend. Customers may enjoy an occasional meal with you, clients have no reason to dine anywhere else. Customers buy a meal; clients invest in a relationship with you. Plan better – train harder, takes on new meaning.

Food Truck 319

Food Truck Back of House Education Training 319

Culinary Cues

MAY 19, 2022

Jake didn’t even spend much time at the expo station until this first group of reservations was well underway – the line could handle it quite well. www.harvestamericacues.com BLOG. This was “order/fire” time. As sous chef, he was focused on double checking everything before the push. Oh, well – they can only hope.

Seating 374

Seating Dine-in Seasonal Menu Leadership 374

Culinary Cues

AUGUST 21, 2023

Dining Out Culture: From the early 1950’s when dining out was a luxury, something reserved for special occasions, but easily pushed aside if money was tight to becoming an integral part of American life by the 1980’s. Soon, a culinary degree seemed to be the price of admission into a high caliber restaurant.

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Back of House Food Supply Government Dine-in 390

Culinary Cues

MAY 17, 2023

This is a fact, but let’s use the word sparingly and reserve it for times when it is earned. When awesomeness is a goal, then there will always be reasons why an “exception” is allowed. We all want to hear others say: “that was fantastic, you are awesome, WOW, what a great job!” Good enough, never is.

Small Business 430

Small Business Café Take-out Definition 430

Culinary Cues

MARCH 15, 2021

When there are 100 reservations on the books – you don’t have the luxury of spending three hours to turn six-dozen potatoes. www.harvestamericacues.com BLOG. One thing that I hear constantly from chefs who are asked about their opinions of culinary school graduates is that young cooks do not understand “sense of urgency”.

Education 539

Education Food Supply Training Communication 539

Culinary Cues

OCTOBER 19, 2020

How will I approach today’s prep, what can I defer till a later time, based on who is scheduled for a shift – how must I adjust the work that I do, and given the reservations for tonight – which items might move and which items will take a back seat to demand.” www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

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Restaurant Law Communication Café Take-out 444

Culinary Cues

MAY 31, 2021

I thought, given the nature of my blog, that I would also pay respect today to those cooks and chefs behind the scenes who gave their talent, passion, heart and soul to keeping soldiers nourished and offer them a few brief moments of enjoyment and reflection through food. Members of the Coast Guard Culinary Team in training.

Fine Dining 319

Fine Dining Training Customer Service Serving 319

QSR Automations

APRIL 29, 2024

From handling reservations to organizing table assignments, ConnectSmart® Host provides a guest management solution to improve efficiency and enhance the dining experience for both staff and customers. A successful restaurant knows how to keep things flowing smoothly for guests. Join our blog list for monthly updates: Subscribe!

Front of House 52

Front of House Back of House Social Media Fast Casual 52

7 Shifts

JULY 24, 2020

Without Reservations: How a Family Root Beer Stand Grew into a Global Hotel Company. ?? Without Reservations is an inspiring read that really shows there is no limit to the success you can have in this industry. Published: 2012 ?? Author: J.W. Bill" Marriott Jr. ?? Topics: Team building; leadership; hospitality. ?? Goodreads: 4.08

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

JULY 19, 2022

Creativity without understanding first is reserved for a very small percentage of people with some unusual talent that is hard to fathom. www.harvestamericacues.com BLOG. TEACH – SHOW – WATCH – CRITIQUE – SHOW AGAIN – PATIENCE – REPEAT. Practice makes perfect and practice makes a cook competent and comfortable.

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Training Presentation Employee Relations Article 368

Culinary Cues

AUGUST 24, 2020

Should more emphasis be placed on pre-preparation and point of service be reserved for those who are fast and efficient rather than the guardians of taste? -Is Predictability comes from a more aggressive reservation model. www.harvestamericacues.com BLOG. The math is important! Warren Buffett.

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Point of Sale Social Media Customer Service Reservations 252

The Rail

OCTOBER 18, 2022

And more and more restaurants and hospitality businesses are turning to chatbots to assist customers with everything from placing orders to managing reservations. If you got value from this blog post, don’t forget to share it on your social media accounts. So, what do you need to know about chatbots?

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Online Ordering Allergens Customer Experience Food Order 96

Culinary Cues

APRIL 26, 2020

If your concept remains “sit down” and you are not connected with an on-line reservation system, then you will miss out on a customer base that is accustomed to 24/7 relationships with providers. www.harvestamericacues.com BLOG. Convenience is the name of the game. This is where we need to be again. PLAN BETTER – TRAIN HARDER.

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Guest Recovery Kitchen Safety Customer Service Food Safety 310

Culinary Cues

JULY 12, 2020

Reservations are sparse since the restaurant is limited to 50% occupancy, tables 6 feet apart, and wider common isles for people movement. The guests are arriving, paced by reservations only, and they walk through the front door with loads of trepidation. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

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Front of House Back of House Dine-in Food Truck 403

QSR Automations

FEBRUARY 19, 2024

In this blog, we’ll give you a quick overview of the e-book, but we highly recommend checking it out. That’s why implementing kitchen automation/KDS , reservation and table management , or recipe viewers can consolidate processes and unify your restaurant under one central location. However, there is room for even more growth.

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Technology Social Media Demo Back of House 52