Culinary Cues

NOVEMBER 11, 2022

We filled the dining room, and everyone was served, but what was their experience? When we compromise on the quality of cooking, taste, and presentation then we suffer trying to win unhappy customers back and you, the chef, must look in a mirror and see the face of compromise. We made it! Tomorrow there will be a need to do the same.

Customer Service 349

Customer Service Customer Experience Uniforms Point of Sale 349

Modern Restaurant Management

MARCH 13, 2024

Establishments are grappling with a complex crisis characterized by empty seats in dining areas and behind the scenes, where a shortage of skilled workers is keenly felt. These impacts affect not only the bottom line for businesses but also the dining experience for customers.

Loyalty Program 196

Loyalty Program Customer Service Customer Experience 2024 196

Culinary Cues

NOVEMBER 20, 2023

The community needs to create multiple reasons to be present. Walking down the streets in the once most robust city in proximity to my home, I was deeply concerned at what I saw. This was a tradition of early holiday shopping, hoping to beat the maddening crowds that typically flood shopping districts and restaurants this time of year.

Customer Experience 368

Customer Experience Customer Service Food Safety Retail 368

Modern Restaurant Management

APRIL 15, 2024

Let your customers know their opinions and feedback matter, and that it has a direct impact on future dining experiences. For example, you could ask about the customer’s satisfaction with food quality, service speed, or overall dining experience. Training your staff to promote your surveys effectively involves several steps: 1.

Management 196

Management Management Loyalty Program Social Media 196

Culinary Cues

APRIL 16, 2022

The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. Remember how beautiful those well designed and executed plate presentations gave you pause, stopped your conversations, and insisted that you snap a picture for posterity.

Hotels 375

Hotels Presentation Reservations Social Media 375

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

AUGUST 21, 2023

Suddenly patrons were standing in long lines not just for the food and ambience, but to catch a glimpse of the chef in his (or noticed better late than never) or her starched chef whites wearing a smile and walking through the dining room like a member of royalty. People traveled cross country to experience these chef extravaganzas.

Back of House 394

Back of House Food Supply Government Dine-in 394

Culinary Cues

JUNE 14, 2022

fell in the category of “fine dining”. Now I mention these statistics because they will help to frame what the future may hold for the industry and those considering a career in kitchens and dining rooms across the country. Why would I choose to support a locally owned restaurant? The overall industry employed more than 15 million U.S.

Fine Dining 470

Fine Dining Food Supply Customer Service Presentation 470

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. If, however you have the sense that cooking is more than that and you have your eyes on many years connected to the professional kitchen, then read on. So, here are some golden rules that will help you to move in the right direction.

Leadership 386

Leadership Fine Dining Workshop Training 386

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. 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.

Fine Dining 397

Fine Dining Front of House Customer Service Customer Experience 397

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 428

Kitchen Safety Front of House Fine Dining Seasonal Menu 428

Modern Restaurant Management

MARCH 27, 2024

Make sure customers are met with a clean environment, consistent recipes, appealing presentation, and excellent customer service every time they visit a restaurant. It may take a moment out of a busy day, but the results of that gesture can be extremely valuable the next time those customers are deciding on where to dine.

Customer Service 189

Customer Service Loyalty Program Customer Experience Employee Relations 189

Culinary Cues

MAY 1, 2023

I have seen pride in the eyes of a line cook who finished plating a beautiful menu item as it was presented in the pass, and the look of appreciation when the team of dishwashers was offered a special employee meal – a meal that said: “We couldn’t do it without you.” I could not think of a career more rewarding than being a cook and a chef.

Front of House 432

Front of House Back of House Food Order Seasonal Menu 432

Culinary Cues

MAY 12, 2022

These are the restaurants where dining is much, much more than just consuming food. I get it, profit in restaurants is sometimes hard to come by. We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. It’s so hard to make money on that 10 oz.

Pricing 357

Pricing Training Consumer Goods Customer Experience 357

Culinary Cues

MARCH 22, 2023

They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. Nancy Silverton is likely best known for introducing the country to La Brea breads. But it is her sporadically offered grilled cheese on her crunchy sour dough bread that draws crowds and calls for a label of “perfection”.

Coaching 373

Coaching Fine Dining Café Training 373

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.

Beverage 492

Beverage Events Food Order Website Management 492

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. Enhancing the Customer Experience Networking solutions are pivotal in elevating the dining experience to new heights.

Operations 189

Operations Front of House Customer Service Customer Experience 189

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. The quick fix may just be a dramatic change in how we plan and present our menus.

2021 498

2021 Food Supply Seasonal Menu Supplies 498

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). 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).

Point of Sale 450

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

Culinary Cues

MARCH 3, 2021

Menus became encyclopedic, the skills to execute these menus were over the top, the equipment that allowed for this level of creativity was space age and expensive, the intensity and stress in the kitchen was as heavy as lead, and the number of staff members required to execute this complexity was painful. Magazine: [link].

Dine-in 420

Dine-in Small Business Seasonal Menu Café 420

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. Is your ventilation system designed to push positive kitchen odors to the dining room or outside the entrance?

Fine Dining 320

Fine Dining Dine-in Front of House Design 320

Culinary Cues

FEBRUARY 28, 2021

This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year?

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

SEPTEMBER 30, 2021

It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future.

Food Supply 421

Food Supply Employee Relations Kitchen Safety Social Media 421

Modern Restaurant Management

APRIL 26, 2024

This level of detail and flexibility requires a sophisticated approach to managing and presenting data. Adopting this tech means happier customers and smoother operations for restaurant pros—a smart move in today's competitive dining scene. When customers pay and note their dietary needs, the kitchen gets an alert.

Dietary Restrictions 100

Dietary Restrictions Allergens Point of Sale Customer Experience 100

Culinary Cues

DECEMBER 6, 2021

I would be willing to bet that even the cooks real understanding doesn’t go very far beyond taste, smell, texture, and plate presentation. I remember an experience decades ago when I had the privilege of dining at Andre Soltner’s Lutece Restaurant in New York City. If you are a dining room manager – the same question applies to you.

Influencer 368

Influencer Customer Experience Dine-in Training 368

Culinary Cues

JULY 12, 2020

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window.

Front of House 409

Front of House Back of House Dine-in Food Truck 409

7 Shifts

APRIL 21, 2023

These courses were bite-sized presentations that Bhushan developed from his own experience. 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 realized hospitality is your passion.

Leadership 195

Leadership Training Front of House Customer Experience 195

The Restaurant Times

DECEMBER 15, 2021

Keeping this in mind, it can be said that it will be very beneficial to open a casual dining restaurant in the UAE. Steps To Open A Casual Dining Restaurant In The UAE. This is a great time to invest in and open a casual dining restaurant. The UAE is at par with liberal trade practices globally. Choose the name of your trade.

Casual 52

Casual Dine-in License Hiring 52

Culinary Cues

JANUARY 28, 2023

What you experience in our kitchens is a mix of what life has presented us – some not so great, but mostly wonderful and even remarkable. You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation.

Food Supply 367

Food Supply Dine-in Uniforms Presentation 367

Culinary Cues

MARCH 9, 2021

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. The garde manger must be conservative with portion sizes while affording the greatest impact on the dining experience.

Fine Dining 390

Fine Dining Presentation Seasonal Menu Design 390

Modern Restaurant Management

FEBRUARY 15, 2024

Our portfolio includes top-tier machines that provide relentless ice production without forsaking the optimum shape and size of the ice, essential for beverage service and food presentation. Remember, the key to withstanding the pressure of warmer climates and crowded dining halls is in pre-emptive action.

Kitchen Safety 117

Kitchen Safety Equipment Fine Dining Food Safety 117

Lavu

OCTOBER 13, 2023

It is calculated by dividing the number of guests served by the number of tables available during that time period. For example, if a restaurant has 10 tables and serves 30 guests in a four-hour period, its table turnover would be 3. How to Calculate Table Turnover Rate? This should include all tables available for seating customers.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Restaurant Clicks

NOVEMBER 22, 2021

If you are looking for restaurants with private dining in Memphis, we have collected a list of the best private rooms for work dinners, special occasions, or a work party across the city. Continue reading for more information on the fifteen best private dining restaurants in Memphis! Best Private Dining in Memphis.

Dine-in 110

Dine-in Fine Dining Seasonal Menu Seating 110

The Restaurant Times

APRIL 8, 2022

Every fine dining restaurant is unique. All these nuances, when taken care of, make for a great dining experience. . Opening a fine dining restaurant might sound daunting, but we have listed some of the most important things you need to keep in mind, Opening A Fine Dining Restaurant In The USA. Create A Fine Dining Menu

Fine Dining 52

Fine Dining Dine-in Customer Experience Equipment 52

Modern Restaurant Management

MAY 24, 2023

We also prepared a formal Schematic Design presentation for approval. This presentation included final floor plans, 3D-sketched renderings, furniture selections and finishes found in the space. Lastly, between the kitchen and the wine rooms sits a luxe private dining room that can sit a party of 12. The facility opened in 2022.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

Culinary Cues

AUGUST 18, 2022

I still remember that day in downtown Buffalo. I was probably 10 or 11 years old on a shopping trip with my parents when we walked by a diner window with full view of their short order cooks. I was instantly mesmerized by their motions, their intensity, their speed, and their control. It was amazing!

Customer Experience 417

Customer Experience Food Order Hiring Café 417

Culinary Cues

JANUARY 12, 2021

This place tucked away in the hills of the northeast represented the epitome of culinary arts in their American Plan dining room. This place tucked away in the hills of the northeast represented the epitome of culinary arts in their American Plan dining room.

Seasonal Menu 471

Seasonal Menu 2005 Hotels Customer Service 471