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Transforming a Café into a Fine Dining Destination: The Story of Ursa

Modern Restaurant Management

We didn’t imagine it would one day lead to owning a café, and certainly not to creating a fine dining restaurant within that same space. ' Preparing the café for evening dining presented real logistical hurdles. Training was essential. Transforming the space on busy weekends added even more pressure.

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Restaurant Staff Training 101

7 Shifts

There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.

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It’s All in the Glass: Selecting the Right Glassware to Complement Your Restaurant’s Vibe

Modern Restaurant Management

This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both fine dining and casual establishments across the country. Cut and hand-blown glass for old-school charm, a trend that continues to be popular among fine and casual establishments alike.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Cheese should be from a local or regional cheesemaker and let the customer know where it came from and why its so special. Make sure everything is made in house just like that fine dining chef would do for a ten- course tasting menu. Make the sandwich your lifes work. Choose your oven wisely.

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WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

Culinary Cues

Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). The restaurant has been, is, and hopefully will remain a special place for gathering, celebrating, relaxing, learning about, and enjoying the work of the chef and mixologist.

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WHY NOT CHOOSE EXCEPTIONAL?

Culinary Cues

It will stand out as truly special. The cheese is from a local artisan maybe even a rich bleu or 5-year aged cheddar something that is truly special and all you. Why not invest in training your baristas in the fine art of painting personal designs on the crema that encapsulates your espresso?

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How to Increase Employee Productivity

7 Shifts

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.