Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Modern Restaurant Management

FEBRUARY 7, 2023

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. Critically, the language and tone that other guests overhear throughout every interaction within your purview make an impactful impression about your values.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

FEBRUARY 11, 2020

The premiumization of tea is a natural extension to what has been taking place in fine wine, specialty coffee, craft spirits and beer over the past several decades. Really, wherever food and beverage has an intentional focus on quality and customer experience, fine tea has a rightful place – just like wine and craft beverages.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

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.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

MAY 19, 2020

Gen Z and millennials are likely to return to in-restaurant dining before older guests; and each group will have different concerns. It is important to communicate what you are doing for safety, but don’t forget to highlight the amazing dining experience you have to offer. Anticipation. It’s a skill!).

Guest Recovery 474

Guest Recovery Kitchen Safety Food Safety Email Marketing 474

Modern Restaurant Management

SEPTEMBER 3, 2020

The normalcy of customers coming in the doors for a night of dining or even a casual lunch feels like a vision of the distant past. As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome.

Fine Dining 502

Fine Dining Restaurant Law Food Truck Outdoor 502

Culinary Cues

FEBRUARY 29, 2020

Restaurants survive and thrive on the “early and late majority” that represents over 60 percent of the dining population. I can vividly remember a chef position at a fine dining operation that I walked into and faced planning my first signature menu. PLAN BETTER – TRAIN HARDER. This is what a chef does.

Fine Dining 520

Fine Dining Café Customer Experience Menu 520

Culinary Cues

DECEMBER 28, 2021

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 473

Kitchen Safety Front of House Fine Dining Back of House 473

Modern Restaurant Management

SEPTEMBER 22, 2020

Yes, curbside presents a new way of fulfilling an order. There could be some lasting savings, such as decreased congestion in drive-thru or less interior space dedicated to dining room. Curbside also means more packaging, more training, and more room for miscommunication. Increase human interactions, safely.

Kitchen Safety 590

Kitchen Safety Food Safety Customer Experience Food Order 590

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 450

Uniforms Fine Dining Small Business Customer Service 450

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. Excellence is not reserved for fine dining. [] KNOW HOW TO RUN A BUSINESS.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

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). quick service meal or a $100 fine dining evening – there is always room to create experiences and in turn – great value. BEAUTIFUL FOOD PRESENTATIONS. Absolutely!

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Modern Restaurant Management

MARCH 16, 2020

To help ensure the survival of these restaurants, many of which are family owned, the PR industry has banded together to create a campaign called "Dining Bonds." The dining bonds are being offered by participating restaurants across the country at a suggested savings of 25 percent when purchased. . "We're

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585

Modern Restaurant Management

JULY 30, 2020

When navigating regulatory requirements – which are often proving to be inconsistent and reactionary – and balancing guests’ anxieties about returning to old habits like dining out, restaurant owners and managers need to respond with agility. They must be quick to make a decision and quick to take action.

Guest Recovery 471

Guest Recovery Food Safety Fine Dining Management 471

Culinary Cues

OCTOBER 27, 2020

It makes no difference if it is a 4-diamond restaurant offering fine dining, a quality pizza shop, a bakery, or a hospital foodservice – discipline, pride, and results are closely aligned. PLAN BETTER – TRAIN HARDER. Peek into the kitchens of restaurants that you patronize and you can immediately see the difference.

Uniforms 474

Uniforms Airlines Food Order Fine Dining 474

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.

Presentation 449

Presentation Fine Dining Seasonal Menu Design 449

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. PLAN BETTER – TRAIN HARDER. Look at your current role as the most important in the success of the operation and the power of the plate. Master your role and support those around you. Immerse in experiences whenever they are available.

Leadership 448

Leadership Fine Dining Workshop Training 448

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. FOURTH: Know that fine dining (as we have defined it in the past) may truly be on the way out.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

Culinary Cues

DECEMBER 12, 2020

Chef Marc Meneau was such a chef – a powerful personality who elevated the dining experience – a chef who lived excellence every day in his restaurant L’Esperance in Vezelay, France. The dining room was perfectly appointed with fresh flowers, the finest tabletop details, and magnificent views of the L’Esperance gardens.

Fine Dining 364

Fine Dining Back of House Dine-in Presentation 364

Culinary Cues

SEPTEMBER 14, 2023

Chefs and cooks may avoid walking through those swinging doors into the dining room because they fear that vulnerability. If they respond: “I’m fine” when you know they are not, this is a call to action. TRAINING: You can never train too much. If they are trained to be competent then confidence will be the result.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

7 Shifts

JANUARY 23, 2020

Plan out your labor costs (costs associated with staffing) by researching average wages in your area, suggested training costs, and any benefits you’ll provide. Training before opening. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2.

2020 335

2020 Hiring Cash Management Education 335

EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Over the past few years, one-off guest chef appearances and chef-in-residence programs have proliferated in the fine dining industry.

Fine Dining 358

Fine Dining Vineyard Front of House Seasonal Menu 358

Modern Restaurant Management

JUNE 30, 2023

Thoroughly Test Ideas and Train Employees Before Implementation A well-known QSR brand recently failed to fully vet its app prior to releasing it for customer use. ” This was both a technology and operational fail due to lack of proper testing/QA and employee training.

Operations 449

Operations Mobile Ordering Customer Experience Online Ordering 449

Modern Restaurant Management

JULY 30, 2020

When navigating regulatory requirements – which are often proving to be inconsistent and reactionary – and balancing guests’ anxieties about returning to old habits like dining out, restaurant owners and managers need to respond with agility. They must be quick to make a decision and quick to take action.

Guest Recovery 406

Guest Recovery Food Safety Fine Dining Management 406

Culinary Cues

APRIL 26, 2020

Having your chef walk through the dining room and connect with guests is a way to make customers feel special and provides an opportunity for them to ask serious questions about the menu. Whatever you plan now, it is imperative that it includes the standards and training that will feed into rebuilding trust between you and your guests.

Guest Recovery 410

Guest Recovery Kitchen Safety Customer Service Food Safety 410

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. Fine-Tune Your Operational Workflow Increased footfall dictates a reevaluation of your kitchen's workflow.

Kitchen Safety 294

Kitchen Safety Equipment Food Safety Customer Service 294

Modern Restaurant Management

JANUARY 31, 2025

“In 2025, restaurants are walking the fine line between automation and hospitality,” said Ming-Tai Huh, Head of Food & Beverage at Square. restaurants and retailers are facing a challenging 2025, according to a recent presentation by Fitch Ratings at the 2025 ICR Conference. . ” A Year of Challenges U.S.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 341

Hotels Front of House Fine Dining Back of House 341

Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. PLAN BETTER – TRAIN HARDER. Cook and chefs will need to deal with it and learn how to keep their work exciting. CAFÉ Talks Podcast.

Compost 474

Compost Fine Dining Waste Café 474

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 409

Fine Dining Dine-in Front of House Design 409

ChowNow

APRIL 25, 2025

Every restaurant concept should be intentional about their branding, from food trucks and cafes to brunch spots and fine dininggreat branding is how your restaurant stands out and stays memorable. It should be present everywhere your customers interact with youonline, in person, and in all the little moments in between.

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

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. PLAN BETTER – TRAIN HARDER.

Fine Dining 468

Fine Dining Uniforms Dine-in Food Order 468

The Restaurant Group

DECEMBER 1, 2024

A thoughtfully executed menu rollout ensures that every element, from flavors to presentation, aligns with your restaurant’s vision. Engaging Your Team Training Staff on New Menu Items Your team is your greatest ambassador for the new menu launch : Host training sessions to familiarize them with ingredients, preparation, and presentation.

Menu 88

Menu Social Media Loyalty Program Seasonal Menu 88

Culinary Cues

SEPTEMBER 15, 2020

Whether a fine-dining experience or your local taqueria – the cooks that stand out, the ones that are the reason why customers line up to buy their food, are the ones with well developed senses of taste, smell, touch, sight, and sound as they relate to what takes place in the kitchen. PLAN BETTER – TRAIN HARDER.

Customer Experience 468

Customer Experience Fine Dining Take-out Presentation 468

Culinary Cues

JULY 27, 2022

Like a fine wine we are a blend of different flavors that through experience reflect a perfect mix – each flavor has a role to play and is introduced in the right proportion to create that signature. Bounce ideas off them, seek their advice, learn from their experiences, and open yourself up to the challenges they present.

Influencer 440

Influencer Fine Dining Travel Book 440

ChowNow

FEBRUARY 28, 2025

For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195