Culinary Cues
DECEMBER 11, 2023
Ah, but the food and conversation were consistently good, plentiful, and in-expensive. Full-service restaurants would later refer to this as a Table d’hote selection. Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc.
Culinary Cues
OCTOBER 24, 2022
More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Winter is, by far my favorite season to plan menus.
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7 Shifts
AUGUST 6, 2021
Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. On a micro level, forecasting helps a restaurant plan for inventory orders and how many employees need to work each shift to make and sell food. Get granular.
7 Shifts
OCTOBER 22, 2021
That's where proper holiday work scheduling comes into play — and with the right combination of tools, organization, and communication, restaurants and their teams will soar through the holiday season with more ease than Santa on his sleigh. The bad news for restaurants is that food service businesses are facing ongoing difficulty hiring.
SpotOn
MARCH 18, 2024
There's also the quick-service restaurant model, where guests order and pay for simple dishes created right away, similar to the modern bistro. On the other side of the dining spectrum, there are restaurants with menus that offer an entire meal at a set price, also known as the prix fixe menu.
EATER
APRIL 30, 2024
But Num says the exercise isn’t about gathering enough eggs to fill out a menu. Most people think Isan food is humble, affordable, cheap,” he says. Most people think Isan food is humble, affordable, cheap,” he says. “I I want to take what people know about Isan food and then take them somewhere else.” Chef Num at work.
7 Shifts
AUGUST 20, 2021
As a headline, it's become a familiar refrain, and as a challenge for restaurant owners, it's become a pylon that restaurateurs have had — or will have — to safely navigate around in order to protect margins and establish restaurant cost control. Look at Your Menu. Consider how you're writing prices in your menu. POS systems.
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