Culinary Cues

MAY 12, 2025

Cheese should be from a local or regional cheesemaker and let the customer know where it came from and why its so special. Soup can be an inexpensive way to fill stomachs or an elevated product that attracts the most educated consumers and critique by those in the know. Make the sandwich your lifes work. Choose your oven wisely.

Fine Dining 352

Fine Dining Seasonal Menu Front of House White Paper 352

Modern Restaurant Management

DECEMBER 10, 2020

Consumers are online watching cooking videos, sommeliers, and educational videos to entertain themselves in some form. For example, restaurateurs should be looking for ways to bring together culture, dining and education for those that have eternal style and are hungry for entertainment. Let’s talk about partner dining concepts.

Education 493

Education Entertainment Social Media Sustainability 493

Modern Restaurant Management

APRIL 15, 2024

For the first time this year, it also includes an educational component in which R ichard Sandoval Hospitality(RSH) aims to teach 60,000 early learners about the importance of bees through a signature in-school lesson plan in partnership with Title-1 elementary schools and through Chef’s children’s book on food sustainability.

Sustainability 473

Sustainability Education Training Social Media 473

ChowNow

FEBRUARY 21, 2025

In this article, you will learn: How to educate customers on why direct ordering matters Simple incentives to encourage direct orders Ways to streamline and promote your direct ordering system Lets explore the best ways to shift customer behavior and grow your direct ordering sales. But how do you get diners to change their habits?

Ordering 195

Ordering Email Marketing Online Ordering Social Media 195

7 Shifts

NOVEMBER 25, 2024

Restaurant employees typically apply to make some money to pay the bills while they pursue higher education or other ventures. It’s important to educate your staff about the correlation between productivity and profit. Unfortunately for restaurant owners, this line of work is largely perceived as a means to an end profession.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

DECEMBER 31, 2024

Limited time offers (LTOs) Eating out has moved from a once a week or special occasion treat to the everyday norm as diners try to keep up with all the dishes at their convenience. People are interested again in Happy Hour specials and will dine earlier in the evening to take advantage of value-driven deals.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

OCTOBER 25, 2021

Effectively educating those (bartenders, wait staff, back of the house, etc.) Having front of the house staff that is educated on plant-based alternatives and armed with key selling points, offer a unique opportunity to upsell the product and be successful in building on this concept.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

MAY 19, 2021

The Mayo Clinic defines job burnout as “a special type of work-related stress – a state of physical or emotional exhaustion that also involves a sense of reduced accomplishment and loss of personal identity.” ” Employee burnout is especially prevalent in the hospitality industry.

Employee Relations 520

Employee Relations Leadership Hospitality Education 520

7 Shifts

NOVEMBER 24, 2024

Collect data on the age, income, family size, and education level of people in your area. Restaurant owners can also personally visit tables, giving customers a personal touch and making the process feel more special. With the 4.5% Use surveys and focus groups to find out what customers might like and dislike.

Marketing 370

Marketing Social Media SEO Customer Service 370

Culinary Cues

FEBRUARY 24, 2025

The simple things of a piece of land to work, a roof over our heads that can move from house to home, food on our table, clothes on our back, a solid education, good health and a job that provides and gives us satisfaction. Its not too much to ask, too much to expect, too much to dream of.

Back of House 390

Back of House Travel Government Education 390

Modern Restaurant Management

SEPTEMBER 27, 2023

As a firm that specializes in working with clients in the restaurant industry, we regularly assist restaurant owners with many of these issues, particularly in areas like tax compliance, payroll, bookkeeping, and providing sound financial advice to help manage cash flow and business growth strategies.

Cash Management 519

Cash Management Food Safety Restaurant Law Point of Sale 519

Modern Restaurant Management

FEBRUARY 22, 2023

Before writing a job ad, owners and managers should ask themselves: 'What makes us special?' Restaurant workers today are expecting benefits that have not been historically offered in the industry such as health benefits, flexible scheduling, daily pay apps, and continuing education. What goes into crafting an effective job ad?

Hiring 520

Hiring Recruiting Tip Distribution Small Business 520

Modern Restaurant Management

OCTOBER 30, 2023

Succeeding despite those headwinds takes a special effort, especially during back-to-school when the trends are most pronounced. Others offer special wages for hard-to-staff shifts. But it’s not impossible. Tips for Restaurant Owners and Managers The first advice, or course, is plan ahead.

2000 493

2000 Food Supply Hiring Technology 493

Restaurant Business

JULY 9, 2025

If you’re looking to incorporate international dishes into your menu, either to explore global themes or for educational food programs, ancient grain-based options are a great choice. Zero-waste, high-fiber snack bars Food What operators should know about ancient grains Sponsored content from our partner Furmano’s on Jul.

Operations 162

Operations Leadership Email Marketing 2025 162

Modern Restaurant Management

SEPTEMBER 3, 2020

Education is key and we look for opportunities to allow our associates to learn as much as they can.” “This is so special for us and really reflects the culture of CMR,” said Gretchen Moore, senior marketing manager. ”

Marketing 474

Marketing Seasonal Menu Leadership Coaching 474

Modern Restaurant Management

MARCH 29, 2023

Absent the common language of cuisine — or even his hardworking coworker’s name — the server may have hesitated to ask for help and punctured the momentum of an otherwise beautifully executed special occasion. As the stakes increase, so does the need for well-defined leadership and chains of command.

Hospitality 472

Hospitality Front of House FOH Leadership 472

Culinary Cues

JANUARY 3, 2023

Customers would like up, sometimes around the block, hoping for a seat in her rather small restaurant where she featured, what we called – blue plate specials. I asked her what made her food so special? Hospitality is what makes the experience of dining special, and it is most definitely what brings people back.

Hospitality 467

Hospitality Customer Experience Customer Service Small Business 467

Culinary Cues

APRIL 26, 2020

It matters not whether you are selling a Wagyu beef tenderloin or a fried chicken sandwich – what is essential is that your product is so good, so well prepared, so special that customers look at it, smell it, and take that first bite followed by a pause of surprise and a response that begins with “WOW”! Everything helps.

Guest Recovery 413

Guest Recovery Kitchen Safety Customer Service Food Safety 413

Culinary Cues

SEPTEMBER 30, 2024

During an election year there is always a focus on what both parties call: “kitchen table issues” – the cost of groceries, mortgage, insurance, child-care, energy, and education, and how much is left for disposable income to be spent on the things we would like to do vs. what we have to do.

Pricing 415

Pricing Marketing Insurance Seasonal Menu 415

Modern Restaurant Management

APRIL 20, 2022

Waiting and bartending is not among the encouraged list of careers, they’re not considered ambitious enough for the mainstream education sector. As a result, most students opt-in for higher education and target different vocations, leaving the bar and restaurant jobs for the occasional, part-time worker.

Mobile Ordering 537

Mobile Ordering Food Order Employee Relations Customer Service 537

Modern Restaurant Management

APRIL 29, 2020

Free from the limitations of static signage, restaurants can effectively and visually educate their customers on menu items, pricing structures, and ordering protocols. Restaurants can streamline the ordering process by including helpful and customizable information as part their digital display strategy. Custom Menus Like Never Before.

Seasonal Menu 515

Seasonal Menu Customer Experience Customer Service Food Order 515

Modern Restaurant Management

MARCH 9, 2022

Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Challenge your chef to be creative in transforming leftovers or excess ingredients into the next day’s specials. Train your staff. Turn leftover roast chicken into potpie or soup and leftover meat into a stew or chili.

Waste 539

Waste Compost Food Recycling 539

Modern Restaurant Management

JANUARY 3, 2024

” This will help you not just stand out among other establishments but take a special place in a customer’s mind. Collaborate with local breweries to pair different pizzas with craft beers for a tasty and educational experience. Become an educational platform in your field for them. Arrange a coffee-tasting event.

2024 520

2024 Social Media Customer Experience Events 520

Culinary Cues

FEBRUARY 27, 2025

Here are some that have, in the past, been posted on my office door when I was a chef and later as an educator. The place where we work is the stage where all this takes place and is such a very special space. But few would deny the value of inspirational words from the experience of others.

Consumer Goods 292

Consumer Goods Presentation Leadership Dine-in 292

Modern Restaurant Management

NOVEMBER 11, 2020

Drinks Education is a Hit. Wine and cocktail education was a huge trend in 2020, with virtual cooking, cocktail making and wine tasting sessions gaining popularity for people during quarantine. Due to the newfound knowledge from wine education courses during quarantine, consumers are looking for diversity in their wines and products.

2021 474

2021 Outdoor Hotels 2020 474

Culinary Cues

AUGUST 9, 2021

The answer is obvious – if those involved directly or indirectly with your team feel the magic of your operation, feel it in the same way that the guest does, then they will perform better, look forward to their work, engage better with others on the team, and feel part of something special.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Should they plan to have rainout specials for takeout and delivery? The idea here would be to offer a free item with each takeout/delivery order.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

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 times when a nod, closed eyes, and smile signified just how delicious a nightly special was – a dish prepared by a cook, from his or her heart.

Front of House 474

Front of House Back of House Food Order Small Business 474

Culinary Cues

APRIL 18, 2023

Plan, equip, train, evaluate, educate, and celebrate each and every employee. Value goes way beyond price, it must include memories, excitement, personal attention, hospitality, education, and a generous dose of WOW! Get to know them, treat them extra special, celebrate their reservation, go beyond friendly and be their friend.

Food Truck 387

Food Truck Back of House Education Training 387

Modern Restaurant Management

OCTOBER 24, 2023

Overcoming these barriers can help restaurants secure more wallet share for deliveries, but restaurants must actively educate customers on the benefits of ordering directly with their business and sweeten the deal with special offers exclusive only for first-party orders.

Ordering 493

Ordering Online Ordering Loyalty Program Customer Experience 493

Sante

MARCH 24, 2025

It may have been the context that sharpened their observation – the right mix of people, a particular celebration, or a special location, but it was a truly remarkable aha instance when the excitement was palpable. Five decades of experience as chef, educator, food and beverage manager, consultant.

Seminar 130

Seminar Food 2025 Magazine 130

Culinary Cues

APRIL 15, 2020

Where dining out just fifty years ago was considered a luxury that was reserved for special occasions, it is now an absolute necessity. [] RESTAURANTS ARE ESSENTIAL TO OUR ECONOMY. To the chef – the canvas is their plate and to the restaurateur it is the art of hospitality, making customers feel welcome and special.

Travel 464

Travel Small Business Point of Sale Back of House 464

Modern Restaurant Management

JULY 15, 2022

A hospitality business should seek an agent that specializes in coverage for their industry — one who knows the ins and outs and the current laws as it relates to things like liquor policies and weapons exclusions. It requires someone that specializes in this area and the hospitality is an ever-moving target.

Insurance 450

Insurance Restaurant Law Hospitality Education 450

Modern Restaurant Management

OCTOBER 25, 2022

Similar to a traditional phishing scam, in a QR code, a fraudster will trick victims into believing a specially crafted QR code will lead them to a legitimate website or app, but instead it leads them to a site or app that they control. A QR code is really just a different way to distribute a website address.

Online Ordering 474

Online Ordering Website Management Social Media Mobile Ordering 474

Modern Restaurant Management

JANUARY 7, 2021

This is not some special type of email marketing. Cooking demonstrations, recipe videos, and kitchen walkthroughs make educational and enticing content for subscribers. Make your email invites more special, valuable, and intriguing by adding videos. Video Email Marketing: What is it and Why Should You do it?

Email Marketing 572

Email Marketing Marketing Customer Experience Seasonal Menu 572

Modern Restaurant Management

NOVEMBER 15, 2022

One way to maximize pricing efficiency is to raise standard menu prices but keep specials priced low, offering something of value to the bargain hunters in the customer base. Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. Monitor the price of product and increase at the same time.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Culinary Cues

JANUARY 20, 2024

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining.

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449