Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo). A lack of respect is a problem.

Training 351

Training Uniforms Leadership Customer Service 351

Izettle

OCTOBER 7, 2020

If there’s one thing that can set your company apart, it’s good customer service – especially for an independent business. And if there’s one person who knows about the importance of customer service, it’s Claudio Ribeiro, owner of Federal Café , one of Manchester’s busiest and best loved brunch spots. “I Be present.

Customer Service 52

Customer Service Café Hiring Point of Sale 52

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. It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. Most people don’t get it.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. The community needs to create multiple reasons to be present. One of the most difficult tasks that any restaurateur or chef faces is convincing a customer to walk through the door for the first or twentieth time.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Modern Restaurant Management

MARCH 13, 2024

Understanding the Drought The labor shortage has hit hard, with many restaurants operating below capacity despite a rebound in customer demand. The gap between available positions and willing, skilled workers has widened, putting pressure on service quality and business sustainability.

Loyalty Program 192

Loyalty Program Customer Service Customer Experience 2024 192

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

MARCH 15, 2024

Approximately 78 percent think automatic service charges should be banned. "More “Tipping is so ingrained in our culture that half of Americans say they often leave a tip due to social pressure rather than good service.” Nearly three in five Americans think businesses are replacing employee salaries with customer tips.

Customer Service 184

Customer Service Presentation Technology Operations 184

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. Can they meet the crowds and even exceed budgeted customer counts on a given day?

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

JANUARY 8, 2021

So here is the good news: there will be ample opportunities in 2021 and beyond for chefs, cooks, managers, and service staff who recognize the immediacy of the challenge and the new skill set that will be required of successful players and leaders in the field. will find themselves in the winner’s circle. [] FLEXIBILITY. If this is your M.O.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Modern Restaurant Management

DECEMBER 12, 2022

However, much changed for food service businesses throughout the peak of the pandemic. During lockdown periods, food service businesses were forced to adapt or die. Many embraced takeaway delivery services, and had to establish new ways to process customer payments from a distance.

Customer Service 216

Customer Service Presentation Food Order Online Ordering 216

The Restaurant Times

SEPTEMBER 3, 2021

He has made a name for himself with his ‘can do’ attitude, extreme passion for customer service and creating innovative strategies for the restaurant industry. The customer. It is always important for a restaurant owner to be present on the premises to make sure that everything is going right. . staff satisfaction. “We

Customer Service 52

Customer Service Website Management Customer Experience Hotels 52

Modern Restaurant Management

APRIL 26, 2021

For example, the use of food delivery services skyrocketed during the pandemic and I do not expect that to change. It is essential to have an online presence due to the amount of time consumers now spend on their desktops, tablets, and smartphones. What will things look like moving forward?

Hospitality 186

Hospitality Presentation Outdoor Travel 186

Modern Restaurant Management

FEBRUARY 9, 2024

Yet, there remains one area ripe for innovative change: engaging communication for all stakeholders (and no, I’m not talking about customer-facing menu boards, point-of-purchase advertisements, drive-through displays, or slick commercials). However, most companies’ communication efforts stop there.

Communication 185

Communication Franchise Franchising Leadership 185

Culinary Cues

JUNE 14, 2022

64% of those independent restaurants were “full-service”. Everywhere you look, people are beginning to line up for a return to the good old days of restaurant service. Passion, interest in learning, service orientation, personality, and drive will, as always, set the stage for a dynamic team and a successful restaurant.

Fine Dining 468

Fine Dining Food Supply Customer Service Presentation 468

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. These technologies promise to streamline processes, improve customer service, and provide a competitive edge in an increasingly digital world.

Operations 185

Operations Front of House Customer Service Kitchen Safety 185

Modern Restaurant Management

MARCH 21, 2024

It also ended with continued economic growth and low unemployment, making it a profitable, yet challenging year for small businesses in the food service industry. While we do expect 2024 to present challenges, we are optimistic about the overall economy and the role of U.S. small businesses in driving economic growth. Census Bureau.

2024 178

2024 2023 Small Business Food Truck 178

7 Shifts

OCTOBER 21, 2021

Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. The way your menu is presented should also reflect your concept. A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

APRIL 15, 2024

One of the most important parts of being a successful restaurant manager is having the ability to hear their customers’ concerns. However, it can sometimes take time to get customers to respond to surveys they're given. Customers can be lost to boredom or quit halfway if a survey is too long.

Management 192

Management Management Loyalty Program Social Media 192

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). Every restaurant should embrace, as part of its goal structure, a feeling among its customers of: “That was well worth what I spent.” BEAUTIFUL FOOD PRESENTATIONS.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. When you don't have a brand that people already know about, finding customers isn't easy. By leading with transparency, ghost kitchen operators can build trust with customers.

Front of House 435

Front of House Food Truck Back of House Social Media 435

Modern Restaurant Management

APRIL 8, 2024

However, the same abbreviated timeline is present for kitchens and delivery times, stock rotation, and refrigeration all must be considered. Customer Centric Finally, food businesses are built around people. So hospitality and customer service is always first and foremost. There is no slow moving in these industries.

Food 184

Food 2002 Food Safety Kitchen Safety 184

Modern Restaurant Management

MARCH 26, 2024

Armed with an omni-channel POS platform, restaurant operators can not only bring an immediate boost in sales during one of the busiest times of the year, but also lay the groundwork for long-term customer engagement and loyalty.

Technology 114

Technology Loyalty Program Mobile Ordering Online Ordering 114

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Modern Restaurant Management

JANUARY 5, 2021

In March, businesses were forced to take a step back and look at their business model to ensure that they were addressing their customer’s health, hygiene and safety concerns. So, what can brands do to address the impacts of COVID-19, while being mindful of the past, present and future of customer experience?

Customer Experience 221

Customer Experience Customer Service Airlines Consumer Goods 221

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business. Don’t think service – think hospitality. [] MAKE SURE EVERYTHING IS SPOTLESSLY CLEAN.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Modern Restaurant Management

JULY 19, 2023

For businesses, and particularly franchise businesses, the metaverse presents some cutting-edge opportunities. While existing registrations in classes like restaurant services (class 43) are helpful in the real world, they likely won't do much to protect the sale of pizza or taco NFTs.

Franchise 167

Franchise Franchising Restaurant Law Customer Service 167

Modern Restaurant Management

FEBRUARY 15, 2024

The foundational strategy focuses on two pivotal elements: maintaining rigorous standards for commercial refrigeration and ensuring a robust plan to manage increased customer flow. An efficient, serviced refrigeration unit is more resilient against heat and usage spikes.

Kitchen Safety 114

Kitchen Safety Equipment Fine Dining Food Safety 114

Modern Restaurant Management

FEBRUARY 13, 2024

Where franchisors can miss an important opportunity is in the presentation of the financial information. Franchisors should carefully evaluate both the data being disclosed for the upcoming year and the format in which it is presented, asking questions like: How many years’ worth of data is relevant for the prospective franchisee?

Document 184

Document Franchise Franchising Point of Sale 184

Culinary Cues

FEBRUARY 28, 2021

We know them by name, we oftentimes buy their products and services, we read about their success, and we aspire to be like them in some small way. Now here is the kicker – excellence has very little to do with the price you charge or the type of product or service you provide. The big misconception is: “You get what you pay for”.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Modern Restaurant Management

APRIL 26, 2024

Customers now want to see what’s in their food and have the option to adjust meals to fit their dietary needs. This level of detail and flexibility requires a sophisticated approach to managing and presenting data. When customers pay and note their dietary needs, the kitchen gets an alert.

Dietary Restrictions 88

Dietary Restrictions Allergens Point of Sale Customer Experience 88

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

SEPTEMBER 7, 2023

Whether it's discovering and researching new restaurants, reading reviews, making reservations, or utilizing food delivery services and apps, restaurants must adopt a robust online marketing program. High ROI : New movers are in need of various products and services as they settle into their new homes.

Marketing 199

Marketing Loyalty Program Customer Service Catering 199

Transact

JANUARY 8, 2020

The Company’s solutions are designed from the ground up based on customer requirements and are sold under the BOHA! million printers and terminals around the world and is committed to providing world-class service, spare parts and accessories to support its installed product base. .–(BUSINESS WIRE)–Jan. All rights reserved.

Presentation 60

Presentation Technology 2020 Customer Service 60

7 Shifts

OCTOBER 26, 2022

Most customers don't think twice about leaving a few dollars on the table or selecting a percentage on a tablet. The practice of tipping is straightforward—money in exchange for work or a service. Tips were left in European taverns to ensure quick and good service. But tipping did not take off immediately in the U.S.

Presentation 486

Presentation Tip Distribution Restaurant Law Back of House 486

7 Shifts

DECEMBER 18, 2020

You might even bring in new customers who don’t care as much about the food because they just want to see your unique atmosphere. Recommended Reading: Restaurant Food Photography Tips and Trick for Managers Use An Instagram Growth Service This is probably the easiest way to grow your following, because it doesn’t take much work on your end.

Social Media 397

Social Media Customer Service Seasonal Menu Take-out 397

The Restaurant Group

APRIL 21, 2024

Running a restaurant, whether it’s a fine dining, quick service, bar, bistro, or cafe venue, involves a gamut of essential activities. Turning Potential to Profitability To offer appropriate recommendations and strategies, TRG spends time with each client before presenting our recommendations.

Food Supply 78

Food Supply Fine Dining Seasonal Menu Equipment 78