Culinary Cues

NOVEMBER 11, 2022

We filled the dining room, and everyone was served, but what was their experience? 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. We made it!

Customer Service 344

Customer Service Customer Experience Point of Sale Uniforms 344

Culinary Cues

FEBRUARY 28, 2021

It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre. Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you hardened and embarrassed.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

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 366

Cash Management Social Media Restaurant Law Communication 366

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. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? Who are your odor police?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

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 392

Fine Dining Front of House Customer Service Customer Experience 392

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 353

Front of House Back of House Point of Sale Food Order 353

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 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. These technologies, often unseen but highly influential, are quietly revolutionizing culinary practices and guest experiences.

Fast Casual 117

Fast Casual Fine Dining Customer Service Casual 117

Culinary Cues

JANUARY 28, 2023

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. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean.

Food Supply 362

Food Supply Dine-in Uniforms Presentation 362

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 470

Seasonal Menu 2005 Hotels Customer Service 470

Culinary Cues

SEPTEMBER 1, 2022

It was a good night with two full turns of the dining room. Similar activity is taking place in the dining room as tablecloths are replaced and touched up, place settings aligned, glasses checked for water spots, chairs polished and carpets touched up, napkins are folded, and plants are misted.

Fine Dining 382

Fine Dining Uniforms Dine-in Food Order 382

Culinary Digital

MARCH 20, 2024

It offers a variety of advantages that significantly contribute to the success of streamlined onboarding: Simplified Training A limited menu serves as a cornerstone of efficiency in the onboarding process for fresh additions to the team, be they kitchen staff or servers.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

Culinary Cues

JUNE 26, 2021

When owners are faced with a design that will cost many hundreds of thousands of dollars their first reaction is: “Kitchens don’t generate revenue – dining rooms do. “Chefs” want to create kitchens that work, spaces that are designed to correct the numerous problems that were previously faced in poorly designed kitchens.

Design 367

Design Fine Dining Uniforms Waste 367

Culinary Cues

JUNE 16, 2020

Is the relationship of food and dining much less important to all stakeholders? Dining out was unavailable and we got by, we re-introduced ourselves to cooking at home and dusted off those skills that had been dormant, or added some new ones that had here-to-for not existed.

Social Media 285

Social Media Entertainment Email Marketing Customer Experience 285

Culinary Cues

NOVEMBER 25, 2019

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. What is important is that at the end of the week there is some cash in your pocket, albeit – not very much. For a few, at some point that changes. When you are walking down the street and constantly shout out “behind!”.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

Culinary Cues

MAY 26, 2020

If so, what it the plan for vendors and restaurants to work together in this regard? [] AT A CERTAIN POINT (before there is a vaccine) CUSTOMERS WILL BE ALLOWED TO RETURN TO RESTAURANT DINING ROOMS: Terrific! Oh, but what if customers don’t want to return to dining rooms? How can we really stay on top of this challenge?

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. But when this occurrence takes place with a team, the results can be magical. The rest of the team was already settled in and hard at work.

Café 345

Café Front of House Point of Sale Back of House 345

Modern Restaurant Management

DECEMBER 14, 2020

Gaining steam prior to the pandemic, the idea of forgoing a dining room and optimizing kitchen space for off-premise sales only is more practical than ever. By deploying trained, uniformed personnel to bring food to the end consumer, restaurants can have better control of the customer experience and their brand.

2030 208

2030 Customer Experience Delivery Uniforms 208

Culinary Cues

SEPTEMBER 5, 2019

I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. We are the same, yet we are much different.

Uniforms 178

Uniforms Presentation Food Order Fine Dining 178

7 Shifts

MAY 23, 2024

Managing a restaurant is not for the faint-hearted. The restaurant business is one of the most competitive industries, and this shows in the fact that only 20% of restaurants succeed in the market. Your stiff competition requires innovative thinking and aggressive growth strategies to stay on top. What are the top 3 expenses of restaurants?

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Tableo

JULY 27, 2023

This preserves uniformity while minimising deviations and ingredient waste. Train your personnel to recommend add-ons or upsell higher-margin items. Struggling to optimise your restaurant’s operations while keeping costs under control? So let’s dive in! Narrow the selections on the menu.

Beverage 75

Beverage Food Inventory Waste 75

Culinary Cues

MARCH 14, 2024

When you walk through the dining room and observe service and interactions between staff and guests, what do you see? We can take impeccable care of our chef uniform and careless about washing our hands for 20 seconds. When you watch finished plates slide down the pass ready for service, what do you see? It’s that simple.

Coaching 328

Coaching Uniforms Fine Dining Customer Service 328

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. How can we better use the reports to figure out what’s working with to-go vs dine in?

Back of House 148

Back of House Employee Relations FOH BOH 148

Restaurant365

MAY 7, 2020

As states and localities start to reopen, restauranteurs begin to prepare for transitioning from off-premise channels to reopening their dining rooms, albeit in a limited approach. Most states have issued executive orders that provide specific requirements that must be followed in order to reopen dining rooms. Covering the Basics.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

Cheetah

JUNE 14, 2021

Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery. Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left.

BOH 148

BOH Back of House Front of House Restaurant Law 148

Sante

JULY 18, 2019

Teaser: When was the last time you dined out, experienced remarkable service, incredible food, and left the restaurant feeling buoyed, impressed, delighted, and overwhelmingly satisfied? Burger.jpg. Author(s): Jeffrey Spear. Be consistent. Be creative. Demonstrating creativity can be achieved in many ways.

Customer Experience 108

Customer Experience Customer Service Uniforms Back of House 108

Mad Mobile

FEBRUARY 5, 2024

The uniforms. 43% of operators choose POS systems like tablets for functionality There are so many ways that tablets enhance restaurant workflows : Place orders instantly: No more rushing back and forth from kitchen to dining room. Their compact size allows more freedom of movement in crowded dining rooms. The signage.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Future Food

MAY 20, 2020

Owners & staff must ensure that the physical presentation of their stores & venues, uniforms and personal appearance are maintained at optimum levels throughout all periods of the day to issue the vote of confidence that customers need to walk in through the front door and spend. Great for customers and great for business! (As

Hospitality 113

Hospitality Food Customer Service Food Order 113

The Restaurant Times

AUGUST 31, 2020

For instance, in a self-serving QSR, the staff is not expected to greet guests and seat them, but in a fine dining restaurant, this gesture must be followed religiously. . Train Your Staff At Regular Intervals. Well trained and efficient restaurant staff play a significant role in the success of your restaurant.

Document 52

Document Customer Service Training Audits 52

Lavu

MARCH 30, 2020

With today’s thin workforce and abundance of open positions to fill in restaurants, keeping up morale, reducing turnover, and fostering teamwork in the workplace are more important than ever before. When your restaurant staff feels valued and heard, they reciprocate that value in their work. Encourage Camaraderie Through Informal Social Events.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Embrace the Suck

JUNE 13, 2022

Besides running a training and consulting company, Brian is also known for his groundbreaking concept called Bin 36. Brian speaks to audiences all around the world about training culture and exactly how to build a solid beverage program that can enhance your bottom line. The topic for this talk was how Restaurant Culture is in Crisis.

Retail 221

Retail Social Media Events Take-out 221

KaTom

OCTOBER 24, 2019

Air Hollywood provides several other services, such as a program for people afraid of flying called FearlessFlight, a public service for special needs travelers called Open Sky for Autism, and an air travel training program for service dogs called K9 Flight School. Experience an Authentic Pan American Flight at Air Hollywood.

Airlines 62

Airlines Dietary Restrictions Uniforms License 62

Apicbase

MAY 18, 2022

In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. That’s why registering your trademark is essential. Free download. #2

Franchise 52

Franchise Franchising Sustainability Document 52

7 Shifts

MAY 23, 2024

The competition in the restaurant industry is getting tighter. In fact, 45% of restaurant operators expect their competition to be much more intense in 2024 than last year. That said, we've compiled some of the best techniques for increasing restaurant sales and taking your business to new heights.

Social Media 195

Social Media Loyalty Program SEO Email Marketing 195

Culinary Cues

SEPTEMBER 25, 2021

I am proud to wear the uniform of the cook and know that it represents a proud tradition of one of the world’s oldest professions. *I As a cook I understand just how important every person in the kitchen and dining room is to our collective success. *As PLAN BETTER – TRAIN HARDER. Why do I cook – because it’s who I am.

Uniforms 396

Uniforms Education Café Take-out 396

Apicbase

APRIL 5, 2022

In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. That’s where the franchise expansion model comes into play. If you’re considering this business model, make sure you fully understand what a franchise restaurant is.

Franchise 52

Franchise Franchising Food License 52

EATER

NOVEMBER 3, 2020

Regulars filled the intimate dining room without hesitation and relished bites of chiftele and baked feta, questioning whether it might be their last restaurant meal for a while. See you in a month, maybe?” Kiran Ridley / Getty Images. For the last three weeks, we’ve all been on edge. Frankly, I take the news as a liberation.”.

Government 140

Government Kitchen Safety Delivery Dine-in 140