Culinary Cues

AUGUST 7, 2021

Identifying problems has never been a challenge in the restaurant industry – there are many. Let’s look for a moment at one of those problems (challenges) and apply these three steps: PROBLEM: The restaurant industry, universally, is having an impossible time trying to find competent, committed individuals to work in all positions.

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Social Media Cash Management Blog Equipment 474

Culinary Cues

MARCH 16, 2025

Restaurants didnt know how to react. Eventually we figured it out (to some degree) but in the process lost an enormous number of restaurants from 2020 2023. The cost of goods will rarely go down. Labor cost will continue to escalate and finding good employees will remain a problem whether we are in a crisis or not.

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Culinary Cues

MARCH 30, 2020

The restaurant industry has been plagued with problems for decades – this international crisis has brought everything to a head. Labor issues have been at the top of the list for decades: low pay, no benefits, unpredictable schedules, 12-hour shifts, and difficulty finding and retaining good employees when these issues persist.

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Small Business Food Supply Food Truck Healthcare 457

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.

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2021 Social Media Kitchen Safety Restaurant Law 474

Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. However, store managers can optimize labor costs if they have access to the right data.

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Management Management Point of Sale Employee Relations 148

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

SEPTEMBER 30, 2024

From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. Those family-owned restaurants in your town are the lifeblood of the community. How, in this case with restaurants, do these operators find a way to financial success?

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Pricing Marketing Insurance Seasonal Menu 415

7 Shifts

APRIL 3, 2020

COVID-19’s impact on restaurants around the world has been ramping up thanks to necessary social distancing measures—particularly in North America, where 4-5 meals are eaten away from home every week —and restaurateurs are feeling the squeeze on their bottom line.

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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. What rules or laws are most significant for them and how might their commitment to them impact on those workhorse cooks, dishwashers, restaurant servers, and the like?

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Coaching Restaurant Law Training Article 447

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).

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Cash Management Social Media Restaurant Law Communication 462

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. 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. The important reality is that we MUST MAKE CHANGES NOW!

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2021 Food Supply Seasonal Menu Supplies 508

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. Is there any room for compromise?

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Design Fine Dining Uniforms Waste 446

Culinary Cues

MAY 15, 2021

The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy. What if……happens? How will we react?”

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Customer Experience Cash Management Customer Service Front of House 449

7 Shifts

JULY 10, 2020

Restaurants took a major hit from COVID-19 in 2020, with sales dropping by 79% in mid-March. If your restaurant was forced to shut down during the worst of the pandemic, then you’re not alone. Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] 1 Set goals for the event ??

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Events Social Media Seating Kitchen Safety 351

Culinary Cues

MAY 12, 2022

I get it, profit in restaurants is sometimes hard to come by. We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. Restaurants get hit from all angles so when there is a chance to push the envelope on pricing – many do. Prime Filet or 14 oz.

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Pricing Consumer Goods Training Small Business 442

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. Being in the restaurant business is nuts and expecting to earn a profit seems impossible. Does it still matter?

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Customer Experience Café Customer Service Training 437

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. This is how a team operates. [] INADEQUATE FOCUS ON COST. “My Restaurant Consulting.

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Leadership Point of Sale Training Coaching 471

Culinary Cues

AUGUST 3, 2020

From coast to coast restaurants that are open at some level are paralyzed by a lack of staff. As restaurant owners and chefs scratch their heads trying to figure out what’s going on – it might be helpful to look at the lessons that are before us. According to ABC news – more than 16,000 U.S.

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Government Training Small Business Consumer Goods 493

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. It is all very troubling even though these restaurants may be busy at the moment.

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Front of House Back of House Coaching Customer Service 429

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Plus, as part of our COVID-19 resources initiative , it’s time we pivot our own content to help your restaurant have a successful reopening. I'm so sorry, I'm not doing that anymore.’

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BOH Food Safety FOH Equipment 368

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? If you can afford the cost and the time, of course a culinary school would help as an integral part of your plan. So where will you get exposure to much, if not all of that?

Hotels 505

Hotels Point of Sale Cash Management Training 505

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2017 ??

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Book Management Management Restaurant Law 370

Culinary Cues

AUGUST 22, 2022

Bigger brings a significant upswing in headaches, unforeseen challenges, an inability to flex, and long-term costs. The restaurants in this storyline boasted menus that changed nearly every day depending on what could be found in local open markets and from friendly farmers and those who raised livestock. Bigger isn’t always better.

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Seating Front of House Back of House Cash Management 474

Culinary Cues

MAY 5, 2021

My question to you is, how will management of Restaurants, Clubs and Hotels try to provide a sense of balance and wellbeing for the chefs who have the history of working from dawn until well into the night, six and sometimes seven days a week. A well-run hotel or restaurant meets or exceeds standards regardless of a manager’s presence.

Hotels 473

Hotels Employee Relations Coaching Training 473

Restaurant365

MARCH 3, 2020

Your restaurant labor cost and labor percentage are two of the most essential business metrics to track, especially as minimum wages rise around the country. Labor is one of the biggest expenses for a restaurant. The methods for controlling restaurant labor costs vary by the type of restaurant.

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Front of House Point of Sale Back of House Fine Dining 99

Modern Restaurant Management

MARCH 18, 2021

No other artifact in your restaurant is more capable of setting the tone or telling your story. Major advances in menu innovation, a field my org has some experience in, have shifted course in the past year as many restaurants have switched to almost entirely off-premise meals. Cuisine and Concept. In your world? Diner Preference.

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Back of House Seasonal Menu Customer Experience Fast Casual 474

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. Build in those “business decision” standards that must be present, allow the chef to interpret them, but keep them as essential to the operation of the restaurant.

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Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

SEPTEMBER 4, 2020

What do chefs long for in a world where restaurants are closing left and right – even the most established ones? This is the first opportunity to touch base and connect with the people who are at the heart of a restaurants success. This is what we strive for in restaurants. Chefs miss that in 2020. [] BEING FOOD CENTRIC.

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2020 Back of House Front of House Food Order 375

Harbor Touch

MARCH 18, 2025

Running a restaurant is a demanding job. Weve worked with countless restaurant pros whove faced these challenges head-on. Their stories inspire these 10 proven restaurant management tips and tricks for success. Its practical wisdom drawn from years of supporting restaurant managers, crafted to stand the test of time.

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Management Management Seasonal Menu Cash Management 148

Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. SKILL SET: One way to not only reduce costs, increase profit, and build an even better guest experience is to offer variety on the plate.

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Compost Fine Dining Waste Café 474

7 Shifts

AUGUST 10, 2020

This is the restaurant back office in its natural state – but not at all at its finest. Even though the practice of restaurant management continues to move digital, the physical space of your restaurant back office still needs to be organized.

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Document Restaurant Law Book Point of Sale 351

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience.

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Loyalty Program Waste Recycling Inventory 78

Restaurant365

MARCH 5, 2020

It’s 2020, and your teams are already using technology that improves efficiency and controls business costs. From cloud-based POS systems to mobile apps designed to improve employee satisfaction and streamline scheduling, technology is bettering business and changing the landscape of restaurant management.

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Blog Management Management Cash Management 146

Modern Restaurant Management

APRIL 2, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Live in the U.S.,

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Employee Relations Healthcare Online Ordering Customer Service 517

Modern Restaurant Management

APRIL 14, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three and What’s Next?: MRM Restaurant Survival Guide Updates.

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Online Ordering Back of House Small Business Customer Service 530

Culinary Cues

FEBRUARY 25, 2021

If you have a need to better control costs then begin by sharing figures and challenges with your staff. Let them know about sales, food cost, labor cost, changes in vendor prices, increases in utilities, mortgage or lease arrangements, and how profitable or unprofitable the restaurant is. Restaurant Consulting.

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2021 Point of Sale Take-out Reference 486

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.

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Management Management Kitchen Safety Front of House 397