The Rail

JANUARY 21, 2025

These tools identify common waste sources, such as over-trimmed produce or uneaten leftovers, enabling chefs to refine processes and reduce waste. Her most significant contributions in this realm can be found in the articles she has authored for the blog on Shapiroe.com.

Waste 182

Waste Compost Recycling Food 182

Modern Restaurant Management

OCTOBER 22, 2021

Check out Brett McHale's Wordstream blog on how to advertise local businesses on Facebook. Well, Buffer Blog found that engagement was 32 percent higher on weekends for Facebook posts in general, for a start. The use of capital letters (with the word FREE) and bright colors make this ad appealing.

Social Media 493

Social Media Advertising Events Customer Experience 493

Indoor Media

JANUARY 1, 2021

Today, legal blogging is a competitive world. Many law firms have turned to blogging to reach potential clients and keep their brand relevant during Covid-19. While it may look easy, there’s actually a lot to running a successful legal blog. While it may look easy, there’s actually a lot to running a successful legal blog.

Blog 148

Blog Advertising SEO Article 148

Modern Restaurant Management

OCTOBER 19, 2022

and then strategically use those keywords in content (on your website, in your newsletter or in blog posts, for instance). Create unique content – Think blog posts, testimonials, engaging/fun social media posts. Use credible links – Linking to reputable external sources can boost your page rank.

SEO 474

SEO Social Media Website Management Online Ordering 474

Culinary Cues

MAY 6, 2025

And Alice Waters helped us all to see that connection with the source: farmers, fishermen, ranchers, bakers, cheesemakers, and the like helps to build a proper ecosystem for eating well and reaching towards wellbeing. Yes, they are accomplished chefs and restaurateurs, but their legacy goes beyond that. How will you do that?

Consumer Goods 249

Consumer Goods Education Sourcing Training 249

Modern Restaurant Management

MAY 21, 2021

For restaurants, this information could range from cooking, dining, and food preparation tips to local ingredient sourcing guides. If your restaurant has a blog, consider adding author bios to your blog posts. Conduct some research into which channels your customers are most active on before you start building your community.

Social Media 508

Social Media Customer Experience Email Marketing Online Ordering 508

Culinary Cues

JULY 15, 2024

Virologists are constantly looking to find the source of a virus while they try to identify a combatant to the effects. Until the source (cause) is identified and dealt with, they know that the fight will be ongoing and countless mutations will keep them on their toes trying to curb the spread.

Leadership 472

Leadership Food Truck Employee Relations Training 472

ChowNow

MAY 9, 2025

The key is to highlight what makes the dish stand out: the flavors, textures, or locally sourced ingredients that guests will be interested in. Mention sourcing or preparation if it adds value If you use locally sourced produce, specialty imports, or unique preparation methods, mention them, but only if they genuinely add value.

Menu 195

Menu Dietary Restrictions Online Ordering Mobile Ordering 195

Modern Restaurant Management

JUNE 4, 2021

Blog posts and articles on new menu items and promotions as well as videos on topics such as recipes or sourcing of ingredients and photos showcasing mouth-watering culinary creations are all opportunities for restaurants to create unique content that improves search rankings and helps them stand out from the competition.

SEO 577

SEO Website Management Online Ordering Mobile Ordering 577

Culinary Cues

FEBRUARY 9, 2022

It’s that simple. [] The Source of Creative Energy. By referring to the chef as the “source” need not require that all creativity originates from the chef – in fact, the greatest use of creative energy is to set the stage for others to be the innovators. [] A Consummate Organizer and Planner. www.harvestamericacues.com BLOG.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Wasserstrom

JANUARY 15, 2025

The industrys growing demand for transparency drives the need for ethical sourcing building a supply chain that prioritizes responsible practices throughout, from farm and factory to fork.

Supplies 112

Supplies 2025 Blog Sourcing 112

Modern Restaurant Management

MAY 6, 2022

In this blog, we will discuss the use of vegan chocolate and vegan flours and how confectioners are striving for sustainable options. The fact that vegan chocolate contains neither additives nor products derived from animals makes it an excellent source of dietary essentials. These confectioneries contain no animal-derived ingredients.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

7 Shifts

APRIL 24, 2020

This blog is dedicated to the hundreds of thousands of restaurant workers struggling in the “new normal” with COVID-19—a collection of strategies, resources, and tips to help you survive and thrive. You can find a full list of financial relief programs at our blog: COVID-19 Restaurant Relief Programs. Seek virtual therapy ??

Social Media 352

Social Media Insurance Website Management Government 352

Culinary Cues

FEBRUARY 28, 2022

As much as this blog is focused on what is right in front of cooks, chefs, and restaurateurs every day, it is impossible to do so in a vacuum. Read a newspaper, listen to the experts, learn to trust a source that believes in telling the story even more than offering their opinion. www.harvestamericacues.com Blog. Cooks united!

Education 514

Education Recycling Blog Sustainability 514

Culinary Cues

MARCH 15, 2021

Programs need to either find ways to stabilize enrollment or come up with some other source of funding to support their efforts. www.harvestamericacues.com BLOG. When enrollment declines then colleges must make decisions to trim services, increase class sizes, eliminate content, reduce investment in supplies, or shut their doors.

Education 587

Education Food Supply Training Communication 587

Culinary Cues

JULY 2, 2023

Simple takes focus, understanding, commitment to consistency, passion, and great sources for ingredients that come from those with the same level of commitment. This approach has won the restaurant international praise, four stars from the New York Times, three Michelin Stars, and a James Beard Award.

Back of House 418

Back of House Seasonal Menu Café Sourcing 418

Culinary Cues

MARCH 21, 2022

Lost moments looking for anything out of place is not only inefficient, but also a prime source of frustration. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 443

Front of House Back of House Point of Sale Food Order 443

ChowNow

FEBRUARY 21, 2025

Thats why the smartest approach is to use these apps as a tool , not your main source of online orders. For more ideas on how to convert third-party customers into direct ones, check out our blog on Third-Party App Strategy. Get customers to switch from third-party apps to ordering directly from you.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Culinary Cues

JANUARY 8, 2021

With all of the challenges that culinary schools are also facing in this changing business environment, restaurants cannot depend on graduates as their primary source of trained cooks. [] LOGISTICS MANAGEMENT. www.harvestamericacues.com BLOG. This is quite the package. How does your bag of tricks fit the profile? Restaurant Consulting.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

DECEMBER 6, 2021

Context refers to whom you are enjoying a food with, the environment where eating takes place, your connection with the person who prepared it, the source of components, the history of the dish and its ingredients, memories connected to the item, or the ceremony that may be part of enjoying that dish. www.harvestamericacues.com BLOG.

Influencer 445

Influencer Customer Experience Dine-in Training 445

Modern Restaurant Management

APRIL 29, 2022

Thus, in this blog, we discuss how restaurants are overhauling and redesigning their business models to attract vegan customers? Furthermore, the increasing demand for food dishes made from naturally sourced ingredients, organic vegan superfoods and vegan protein shakes will become popular.

Seasonal Menu 508

Seasonal Menu Beverage Sustainability Fine Dining 508

Modern Restaurant Management

JUNE 10, 2022

Customers are interested in the places their food is sourced from. Search for the right influencer, preferably someone popular in the food blogging niche, and invite them over for a collaboration. Pay attention to small details that can create a unified brand image. Feature your vendors in your videos. Collaborate with influencers.

Employee Relations 508

Employee Relations Influencer Events Small Business 508

Culinary Cues

AUGUST 31, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food WHAT ARE THE KEY ELEMENTS TO A MISSION STATEMENT: [] What do you believe in?

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

MAY 3, 2023

The biggest, the best quality, cooked to perfection, sourced from the finest ranch, grass fed, Angus, Wagyu, Kobe, Natural, Organic, and the list goes on and on. It amazes me every time I visit a restaurant – the important things that we miss. With menus the focus is, and always has been, on the protein, the center of the plate.

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

Culinary Cues

AUGUST 9, 2021

www.harvestamericacues.com BLOG. Make sure they build a solid palate and appreciation for how food looks on the plate – help to MAKE THEM PROUD! Join organizations, compete, attend workshops and conferences, publish your recipes, travel, build your library, and seek every opportunity to build your brand and reputation among peers and guests.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

Culinary Cues

DECEMBER 28, 2021

Through your time in the kitchen, you embraced tasting wines, studying their source, and building an understanding of the factors that impact on flavor. When you sit down with the sommelier with your first menu as chef you can offer reasonable comments on the selection of wines to accompany each item. PLAN BETTER – TRAIN HARDER.

Front of House 473

Front of House Kitchen Safety Fine Dining Back of House 473

Culinary Cues

AUGUST 18, 2022

The hustle is the source of positive adrenaline, that juice that so many cooks and chefs from my generation and before, sought. www.harvestamericacues.com BLOG. They live in a different segment of the uncontrolled chaos community – they are part of the fall out that results from a lack of control and they don’t seem to really care.

Food Order 473

Food Order Customer Experience Hiring Café 473

Wasserstrom

JANUARY 24, 2025

Today’s diners, particularly millennials and Gen Z, prioritize ethical sourcing and environmental responsibility when making decisions about where to eat. For Part Two, we look at how […] The post How to Promote Your Restaurant’s Transparent Supply Chain appeared first on The Official Wasserstrom Blog.

Supplies 113

Supplies 2025 Blog Sourcing 113

Culinary Cues

MAY 18, 2020

A period of time working on a farm will build a greater appreciation for the source of ingredients you work with and the commitment of those people who do the work. www.harvestamericacues.com BLOG. Remember that even during tough times – being a chef is a noble profession with loads of opportunity. PLAN BETTER – TRAIN HARDER.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

DECEMBER 11, 2023

PLAN BETTER – TRAIN HARDER 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

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Modern Restaurant Management

DECEMBER 10, 2021

For example, you can create a blog to share the inspirations and stories behind your dishes. Your content can range from demos of how to make your popular dishes, how you source your ingredients, and videos of special occasions that you hosted at your restaurant.

Marketing 567

Marketing SEO Front of House Website Management 567

7 Shifts

MAY 11, 2020

The ways in which you schedule staff will depend on what sources of revenue you’ll be focusing on—delivery & takeout mean more BOH staff, but on-site dining will mean balancing it out with FOH staff and managers. In our blog on ways to pivot your business model , we suggest: Offering meal kits ?? Market your grand reopening!

BOH 368

BOH Food Safety FOH Equipment 368

Culinary Cues

OCTOBER 11, 2022

Seek out unique opportunities to experience great food, the source of that food, the people who dedicate their lives to it, the service that accompanies exceptional dining, and the commitment to excellence that very successful cooks and chefs are a part of. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Leadership 448

Leadership Fine Dining Workshop Training 448

Culinary Cues

JUNE 4, 2023

Fiction, non-fiction, newspapers, cookbooks, respectable blogs, menus, etc. Visit the source of ingredients you work with. Read whenever and whatever you can. A balanced breadth of knowledge and an extensive vocabulary will be the result. Reading helps you to have something important to say when the time comes.

Brewery 418

Brewery Equipment Blog Book 418

Culinary Cues

FEBRUARY 13, 2022

So, as life starts to transition to a level of normalcy, restaurants may find that the pandemic opened the door to a viable, additional source of revenue that isn’t going away. www.harvestamericacues.com BLOG. Are you working in this direction right now? PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Compost 474

Compost Fine Dining Waste Café 474

Culinary Cues

JANUARY 20, 2024

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.

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

7 Shifts

APRIL 20, 2020

By providing restaurant staff (and other affected workers) with a source of income, individuals will be able to support themselves through this time of crisis, restaurateurs can rest assured that their staff are taken care of—even if they aren’t able to work. Why is this important?

Website Management 376

Website Management Government Article 2020 376