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OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY

Culinary Cues

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. then it has lost its ability to be special – to be necessary.

Travel 442
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CHARGING FOR BREAD -SERIOUSLY?

Culinary Cues

In fact, our business is based on the concept of gathering in a special place where service with a smile was the obvious complement to “breaking bread”. Or maybe, as is being done in NFL football stadiums now, restaurants should simply charge a lease fee for the right to make a reservation.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining.

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THE TEN KEYS TO RESTAURANT SUCCESS – POST PANDEMIC

Culinary Cues

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Get to know them, treat them extra special, celebrate their reservation, go beyond friendly and be their friend.

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THE KING IS IN THE HOUSE

Culinary Cues

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. In addition to the vice president in house, a full floor of rooms is dedicated to our real special guest. Couldn’t you assign this to one of our other cooks?

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OUR DAILY BREATH: HEY AMERICA – THIS IS WHY RESTAURANTS ARE IMPORTANT

Culinary Cues

Where dining out just fifty years ago was considered a luxury that was reserved for special occasions, it is now an absolute necessity. [] RESTAURANTS ARE ESSENTIAL TO OUR ECONOMY. To the chef – the canvas is their plate and to the restaurateur it is the art of hospitality, making customers feel welcome and special.

Travel 371
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How to Plan Your Restaurant's Grand Re-Opening Event

7 Shifts

Stay tuned for a few special tips from Melissa Bensky, one of Toronto’s most prolific foodgrammers with her account, @tastethesix. Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] Take reservations ?? 1 Set goals for the event ?? Plan your staffing ????? Mel Bensky, @tastethesix.

Events 351