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How to Write Online Menu Descriptions (with Examples)

ChowNow

Be specific about standout elements For example, Arroyo Chop House shares with customers that they serve only the highest grade of domestic wagyu beef. Is your burger piled high with house-cured bacon? What Makes a Great Menu Description Writing a great menu description isnt about stuffing every detail onto the page.

Menu 195
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Restaurant Staff Training 101

7 Shifts

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

Training 195
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Navigating the Supply Chain in the Restaurant Industry

Goliath Consulting

Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent. Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent. What are causing these disruptions in the US food supply chain? Shortage of workers is one reason.

Supplies 414
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How to Manage Multiple Restaurants and Locations

7 Shifts

Switching from a fast-casual concept to fine dining can allow for a nice change of pace. You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. Table of Contents. New Concept or Replicate? Create Consistency with Your Operations. Delegating Responsibilities. Keep Your Team Connected.

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2023 Outlook: Trends and Challenges Restaurants Will See, Part Two

Modern Restaurant Management

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. For part one, click here.

2023 493
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Increase Table Turnover: 7 Easy Steps to Boost Restaurant Revenue Fast

Lavu

Table turnover time refers to the average amount of time it takes for a table to be occupied by different groups of guests. Turnover rate may be higher in fast-casual or quick-service restaurants compared to fine-dining establishments. However, turning tables must be done tactfully.

Seating 140
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Restaurant Accounting: A Comprehensive Guide

7 Shifts

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?