Culinary Cues

APRIL 18, 2023

Plan, equip, train, evaluate, educate, and celebrate each and every employee. The Union Oyster House in Boston is one of the oldest continuously operating restaurants in America – The Kennedy’s loved to dine there and some of our founding fathers enjoyed oysters at their oyster bar. His words seem quite relevant today. A great story.

Food Truck 322

Food Truck Back of House Education Training 322

Modern Restaurant Management

FEBRUARY 7, 2024

The dining landscape is shifting, driven by Gen Z's (currently 11- to 26-year-olds) quest for “genuine” culinary experiences over the conventional allure of "the best" restaurants. They champion farm-to-table movements, support local businesses and are conscious of the environmental impact of their dining choices.

Social Media 197

Social Media Customer Experience Influencer Dine-in 197

Modern Restaurant Management

MAY 20, 2024

When they choose to dine out at restaurants, industry workers are big spenders, with nearly half doling out 20 percent tips or higher. To combat inflation and rising costs without raising menu prices to unachievable levels, restaurant operators are turning to tech solutions to make the dining experience better for both guests and workers.

Point of Sale 100

Point of Sale Customer Experience Customer Service Technology 100

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. Guests will return when the effort expended to create memorable complete dining experiences is front and center. The goal of every restaurant and every chef is to create memorable experiences for the guest.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Modern Restaurant Management

OCTOBER 24, 2023

Instead, two recent research reports, The State of Third -Party Delivery and The Biggest Consumer Insights Trends of 2023 (So Far) , shed light on how delivery has become a preferred dining option for many consumers and an important part of the omnichannel restaurant customer journey that brands can’t afford to overlook.

Ordering 197

Ordering Online Ordering Loyalty Program Customer Experience 197

Culinary Cues

MAY 20, 2020

Is there a way to make the overall dining experience BETTER than it was? There is so much angst and uncertainty among the restaurant community right now. Should we reopen when the green light is given? What precautions need to be in place to protect our staff and customers? We don’t have a choice – right?

Kitchen Safety 338

Kitchen Safety Customer Experience Customer Service Education 338

Culinary Cues

APRIL 26, 2020

Promoting your connections with regional farmers and even bringing them into the operation for value added lectures and product tastings is a way to show your commitment to the region and educate your guest. There is so much to think about, so many decisions to make, and so much angst about what the future holds. Everything helps.

Guest Recovery 312

Guest Recovery Kitchen Safety Customer Service Food Safety 312

Modern Restaurant Management

MARCH 6, 2023

As customers continue to feel more comfortable dining out, restaurants should have health and safety measures down pat. More than 90 percent of Americans say that it’s vital for a restaurant to be visibly clean while dining indoors, outdoors or when ordering takeout.

Audits 187

Audits Kitchen Safety Mobile Ordering Customer Experience 187

Modern Restaurant Management

MARCH 14, 2024

Each recommendation is more than a suggestion; it's a reflection of the event's ethos, designed to enhance the dining experience profoundly. This strategic approach allows for a level of exploration and discovery that enhances the event experience, inviting guests on a wine journey that is both educational and experiential.

Events 189

Events Innovation Customer Experience Technology 189

Foodable

JUNE 19, 2020

Barron and McEnery explore the potential changes coming to the casual dining sector, and consider the manner in which guest service may evolve to meet those new needs. Do you expect virtual wine tasting and similar educational virtual experiences to become more popular with consumers?

Guest Recovery 52

Guest Recovery Casual Dine-in Fine Dining 52

Culinary Cues

MAY 28, 2022

Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives. The dining room staff face some different marks in time that establish them as “prepared”.

Front of House 322

Front of House Back of House Employee Relations Small Business 322

Modern Restaurant Management

OCTOBER 26, 2022

"The Menu" hits the screens next month and chefs are already dishing about the black comedy focused on fine-dining. Personally, the end goal for me is to spend more time having “fine dining” experiences and visiting Michelin star restaurants. .” Here are what some shared with us.

Fine Dining 177

Fine Dining Social Media Dine-in 2000 177

Culinary Cues

MAY 1, 2023

So, no matter what their journey has been like; no matter their heritage, race, gender, education level, or portfolio of beliefs – this is a business of unity in purpose. There are many reasons why I am so grateful for the decades I spent in front of a range. I could not think of a career more rewarding than being a cook and a chef.

Front of House 431

Front of House Back of House Food Order Seasonal Menu 431

7 Shifts

JANUARY 23, 2020

Educate yourself If there’s one thing to know when opening a new business—especially a new restaurant—it’s that there’s no such thing as “too much research.” Educating yourself and thoroughly researching every aspect of your new restaurant and your local landscape is only going to help you with fleshing out your plan. Congrats! ??

2020 335

2020 Hiring Cash Management Education 335

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. Don’t try to be something that you are not.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

NOVEMBER 27, 2020

He taught me that dining in a restaurant is best when it is part of a total experience that encompasses all of the human senses. To Fran Peroni who was my first cooking skills teacher and later peer educator who helped me build the first culinary curriculum for Paul Smith’s College. I took his advice.

Influencer 487

Influencer Hotels Education Hiring 487

Modern Restaurant Management

SEPTEMBER 13, 2023

Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before.

Management 190

Management Management Coaching Front of House 190

Modern Restaurant Management

MARCH 13, 2023

In the waning days of 2022, FDA issued an updated Food Code with several important updates. FDA is responsible for more than a quarter of the U.S. economy, and the Food Code impacts virtually every American. Many of the key changes in the 2022 Food Code relate to food allergens. How does this modify cooking requirements?

2022 188

2022 Allergens Food Food Safety 188

Culinary Cues

JULY 27, 2022

Invest in reading. [] EXPERIENCE RESTAURANTS: Whether you work in a variety of restaurants, stagiaire at a well know establishment, or simply dine to experience a specific chef’s signature – build restaurant experiences into your skill development. So, where do those flavors come from? Talk with parents, grandparents, uncles, and cousins.

Influencer 350

Influencer Fine Dining Travel Book 350

7 Shifts

AUGUST 6, 2021

Faultless restaurant forecasts, however, are dependent on navigating predictable trends like holidays and seasonality alongside unpredictable ones such as weather and major world events. When successful, they keep a restaurant in the black - but they require time, dedication, and a good bit of math to get right. Tools to Help Restaurant Forecasting.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

APRIL 19, 2024

Chefs and restaurateurs are constantly seeking innovative methods to elevate dining experiences. Techniques such as batch testing and calculated portioning play vital roles in maintaining consistency, ensuring a safe and pleasurable dining experience.

Fine Dining 117

Fine Dining Food Safety Uniforms Innovation 117

Culinary Cues

FEBRUARY 25, 2020

I don’t have the answers – they need to come from a consortium of restaurant professionals representing operations, organizations, education, ownership, and customers. We have predicted the demise of fine dining at least a dozen times in the past 25 years – is it really happening now? Pretention is fading in popularity.

Fine Dining 321

Fine Dining Point of Sale Food Supply Education 321

Culinary Cues

MAY 21, 2023

So, I thought from what I know, and what I have experienced, I would take a hard look at the good, the bad, and the ugly (the theme song from the movie is playing in my head). Equipment in the kitchen like combi-ovens, sous vide circulators, and cook/chill for large scale operations have made us more efficient and consistent.

Technology 339

Technology Social Media Back of House Front of House 339

7 Shifts

JANUARY 31, 2024

Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This wide-ranging responsibility is a lot, and it often leads to burnout. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 397

Management Management Kitchen Safety Front of House 397

Goliath Consulting

DECEMBER 20, 2023

In a paradigm shift for the dining industry, restaurants are harnessing the power of Artificial Intelligence (AI) to tailor their menus to the individual nutritional needs of customers through personalized online ordering systems. With AI-driven online ordering systems, like the company BigZpoon provides, this vision is becoming a reality.

Dietary Restrictions 78

Dietary Restrictions Online Ordering Customer Experience Catering 78

Sante

JUNE 9, 2020

As the country faces the challenges brought on by COVID-19, two food service industry leaders join forces to revolutionize the dining experience with an innovative sous vide solution. Sous vide provides a consistent safe dining experience that is healthier than other cooking methods that must add more fat to the preparation process.

Kitchen Safety 130

Kitchen Safety Education Hotels Food Safety 130

7 Shifts

APRIL 3, 2023

Restaurants can operate while paying staff a sub-minimum wage of just $2.13 an hour, leaving the rest of an employee's compensation up to the good will of customers in the form of tips. This is the base of wage inequality in the restaurant business. Tips are an essential part of a restaurant worker's take-home pay. The result?

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Modern Restaurant Management

OCTOBER 21, 2020

How about weeks-long dining room shutdowns? When the pandemic reached our area and we closed our dining rooms, it was clear that our messaging would have to change. Instead of traditional marketing, we were engaging in more interactive (and socially distanced) marketing that focused on education. Still nothing? Be a Teacher.

2021 197

2021 2020 Marketing Social Media 197

Embrace the Suck

JANUARY 20, 2021

Takeout, curbside, and delivery have become a lifeline for restaurants that had to suspend dine-in services. Some will be very apprehensive and a little scared to venture back into a crowded dining room, so have patience. This pandemic will create a shift in buying and dining patterns to which you must adapt.

Social Media 416

Social Media 2001 Online Ordering Cash Management 416

Culinary Cues

SEPTEMBER 30, 2021

Combine this with the cost of a culinary or hospitality education and the 30-year payback to become debt free and many young students are turning their backs on a restaurant career. [] LABOR WILL BE MUCH MORE EXPENSIVE. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future.

Food Supply 420

Food Supply Employee Relations Kitchen Safety Social Media 420

Modern Restaurant Management

JANUARY 15, 2024

Give yourself ample time to make an educated decision about ordering the proper amount of inventory and supplies – if you wait too long, the vendor might have already allocated their inventory and you will be forced to buy elsewhere at higher prices and lesser quality than your current offering. Is inflation still driving wing prices?

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Modern Restaurant Management

OCTOBER 20, 2021

Offering a safe and enjoyable outdoor dining experience requires careful planning. Here are a few outdoor dining tips to ensure that you are providing the best experience possible to your patrons. Your outdoor dining area should have a level walking surface with no loose materials that could contribute to slip, trip, or falls.

Outdoor 189

Outdoor Insurance Dine-in Customer Experience 189

Modern Restaurant Management

FEBRUARY 28, 2022

cities have implemented requirements for patrons to show proof of COVID-19 vaccination in order to dine indoors at restaurants. One factor may be that cautious vaccinated individuals now feel comfortable to dine regularly at restaurants because of the mandates. Since the late summer of 2021, many major U.S.

Employee Relations 203

Employee Relations Dine-in Customer Experience Sustainability 203

Modern Restaurant Management

JANUARY 27, 2021

For some, off-premise already constituted a large percentage of their revenue, and they had the systems in place to pivot when dining rooms closed. Many others, however, had to build their off-premise operations from scratch to combat sudden dine-in closures. Then provide frequent reminders across all your marketing channels.

Ordering 215

Ordering Online Ordering Social Media Delivery 215

Culinary Cues

MAY 27, 2023

TECHNOLOGY AND RESTAURANT CULTURE Learning to live with technology and stay in control is essential. We need to embrace the good and understand the bad and the ugly. Here are some thoughts on what might be done in this regard. [] MAINTAINING FOCUS: Cellphones off while at work is a reasonable standard if it is equitably enforced.

Technology 351

Technology Front of House Social Media Back of House 351

Culinary Cues

APRIL 15, 2020

It seems that we have reached a point where acceptable casualties is a consideration in so many decisions. This forum has been essential as people from all over the world developed their philosophy of life and ethical/moral standards. [] RESTAURANTS ARE IN THE BUSINESS OF REWARD AND RECOGNITION.

Travel 371

Travel Small Business Point of Sale Back of House 371

Modern Restaurant Management

OCTOBER 20, 2020

After months-long dining room closures prompted by the COVID-19 pandemic, restaurants gained new life in the summer when most government jurisdictions allowed outdoor patio dining. ” Digital workplace tools can help restaurant owners prepare employees to remain agile this winter as they adapt to modified dining protocols. .”

Outdoor 192

Outdoor Dine-in Training Government 192