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. It is, and must be, a team effort. Does this seem farfetched?

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Open for Business

MARCH 7, 2023

Restaurant training is one of the most important things an owner can put into place. Well-trained teams mean shifts run smoothly and guests are happy with service. With ongoing training, you improve your chances of talented employees growing professionally as the restaurant or restaurant group grows.

Training 78

Training 2023 Front of House Back of House 78

Culinary Cues

OCTOBER 30, 2023

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved.

Fine Dining 357

Fine Dining Front of House Dine-in 2016 357

Culinary Cues

MAY 1, 2023

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. Those who are despondent or downright angry with the industry, and I know there are many, may not understand or appreciate my words, but I stand by them.

Front of House 431

Front of House Back of House Food Order Seasonal Menu 431

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. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 189

Operations Front of House Customer Service Customer Experience 189

7 Shifts

MARCH 25, 2022

They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. Table of Contents. QSR Sales are trending upwards.

Fast Casual 370

Fast Casual Casual Front of House Point of Sale 370

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

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. Chefs are often nostalgic. So here is an example of a story build mostly on fact with I’m sure a touch of embellishment over the years.

Back of House 321

Back of House Kitchen Safety Hotels Front of House 321

7 Shifts

AUGUST 5, 2020

Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options. Keep reading to get answers to questions like: How do you manage staff to boost off-site dining revenue? Are there any tips for food delivery and takeout inventory management?

Delivery 341

Delivery Food Email Marketing Front of House 341

Culinary Cues

DECEMBER 28, 2021

Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace. The cooks are in the zone as the orders attack the kitchen even faster now as the dining room fills and servers’ line up to make toast and refill silver coffee pitchers. This is magical.

Kitchen Safety 427

Kitchen Safety Front of House Fine Dining Seasonal Menu 427

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Some restaurants only add the auto-gratuity for large dining parties of 6 or more. s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping.

FOH 221

FOH Front of House Customer Service Back of House 221

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology 351

Technology Front of House Social Media Back of House 351

Culinary Cues

JANUARY 8, 2023

The dining room opens in 15 minutes and the adrenaline is starting to churn. At 5:30 the dining room doors open, and early bird diners begin to arrive. Cooks are now bouncing from foot-to-foot waiting for the chime of the printer as orders in the dining room are being taken by servers who put on a show face that projects calm.

Fine Dining 464

Fine Dining Back of House Front of House Food Order 464

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Some restaurants only add the auto-gratuity for large dining parties of 6 or more. s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping.

FOH 195

FOH Front of House Customer Service Back of House 195

Culinary Cues

JULY 16, 2022

Whenever I visited New York City with students, or with family, Dick helped arrange for us to meet well known chefs and restaurateurs, visit, tour and dine in incredible benchmark restaurants, tour flagship hotels, and in some cases find kitchen space for our student culinary teams to prepare for competitions.

Front of House 370

Front of House Back of House Education Leadership 370

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. Empowering Employees with the Right Tools and Training.

Front of House 230

Front of House Loyalty Program Back of House Training 230

Culinary Cues

MARCH 21, 2022

In the dining room, the same attention to organization must be prevalent. From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync.

Front of House 357

Front of House Back of House Point of Sale Uniforms 357

7 Shifts

DECEMBER 16, 2021

Notable increases in shifts schedules for Back of House Manager (125%) , Dish/Prep (117%), Cook (111%) and notably, Driver (85%) are indicative of the shift towards off-premise dining brought upon by the pandemic. We've seen a 77% increase in patio roles , likely due to the extension of patio season and prevalence of outdoor dining.

Front of House 195

Front of House Back of House 2019 Employee Relations 195

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. Find the full guide to restaurant tip outs here. Servers, sometimes other FOH staff. Incentivizes servers. Even tip splitting. All eligible staff.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

Modern Restaurant Management

FEBRUARY 8, 2023

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this? The answer lies in technology.

Fine Dining 197

Fine Dining Technology Front of House Sustainability 197

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. It is this dichotomy of experiences that draws people into a career behind the range and keeps them there for decades.

Seasonal Menu 520

Seasonal Menu Back of House Customer Service Front of House 520

Culinary Cues

MARCH 26, 2022

These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

Culinary Cues

SEPTEMBER 1, 2023

How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. For the past six months I have been committed to an exercise regimen thanks to my Apple Watch.

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

Culinary Cues

JULY 12, 2020

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

Front of House 407

Front of House Back of House Dine-in Food Truck 407

Modern Restaurant Management

JANUARY 13, 2022

Provide Customer Service Training. There is a direct correlation between customer service level and staff training. The better trained your staff is, the more likely they will be highly motivated and efficient at their jobs. That boils down to employing well-trained and motivated staff who know what, what and how to do it.

Front of House 218

Front of House Kitchen Safety Customer Service Point of Sale 218

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

2023 188

2023 Front of House Back of House 2022 188

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. Whether it's in the kitchen or a private dining room, keep it the same every time. Things to avoid.

Front of House 397

Front of House Back of House Coaching Customer Service 397

The Eat Restaurant

OCTOBER 31, 2019

So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles. An effective way to do this is to use a restaurant training manual.

Training 78

Training Front of House Reference Hiring 78

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022 378

2022 Food Truck Merchandise Point of Sale 378

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre. I wonder why this is the case.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Ken Burgin

AUGUST 1, 2023

These are designed for training restaurant managers and head chefs in problem-solving and resource allocation. Some of the ways to use these situations for training and coaching… Let people choose the one they want to answer and give them 5 minutes to make notes and prepare their answers.

Training 60

Training Management Management Kitchen Safety 60

Modern Restaurant Management

FEBRUARY 8, 2024

A clean restaurant improves the overall dining experience and more importantly, prevents people from getting sick while eating your food. Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. Check a company’s website to see what work they specialize in.

Specials 196

Specials Operations Hiring Front of House 196

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

JULY 4, 2021

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. 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.

2021 497

2021 Food Supply Seasonal Menu Supplies 497

7 Shifts

APRIL 21, 2023

What comes to mind when you think of success in the restaurant industry? A colorful TV personality or a renowned cookbook author? Not every restaurant worker wants to be a celebrity chef. Maybe you started your role as a part-time gig and want to explore what the industry has to offer. Maybe you realized hospitality is your passion.

Leadership 195

Leadership Training Front of House Customer Experience 195