Culinary Cues

MARCH 21, 2022

When a kitchen exudes calm, even when the amount of food prep and the stress of the moment seem over-the-top, it is always a result of organization and attention to detail. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be.

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Front of House Back of House Point of Sale Food Order 443

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. PLAN BETTER – TRAIN HARDER. Well then – what will? Try apathy on for size.

Front of House 429

Front of House Coaching Back of House Customer Service 429

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

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Cash Management Uniforms Food Supply Café 400

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business.

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Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

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Back of House Front of House Food Order Definition 419

Culinary Cues

JANUARY 28, 2023

It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays. The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences.

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Food Supply Dine-in Uniforms Presentation 460

SpotOn

FEBRUARY 26, 2025

That could simply be food sales , alcohol , and non-alcoholic beverages. Cost of Goods Sold (COGS) Your Cost of Goods Sold is the cost of your food and beverages. That way you'll have accurate food and beverage cost percentages for each COGS line item. Those sales line items should match the ones in your POS reporting.

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License Point of Sale Insurance POS 90

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

7 Shifts

JULY 1, 2024

While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated.

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Bar License Food Supply Restaurant Law 221

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

ChowNow

AUGUST 6, 2024

Food Cost Percentage Your food cost percentage uses a similar formula as labor, just with total cost of goods sold. Initial Inventory + Food Purchases – Ending Inventory = Total Cost of Goods Sold Let’s take our example restaurant again and assume they started the year with $50,000 worth of inventory.

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Insurance Inventory Food Supply Food Order 195

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

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Food Truck Customer Service Customer Experience Front of House 317

Indoor Media

JANUARY 16, 2025

Because pizza isn’t just food—it’s an experience. For example, having a team member trained and dedicated to managing the supply chain ensures you always have the right ingredients on hand without overstocking or running out during a rush. Invest in proper training. Diners feel the food is prepared with care.

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Website Management Customer Experience Back of House Customer Service 78

7 Shifts

MAY 23, 2024

This includes: Net Sales: The total revenue derived from your sale of food and beverages. However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. This can reduce your budget for ingredients and, at the same time, minimize food waste.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Perfect Daily Grind

JANUARY 3, 2023

There are a number of reasons for this, such as rising food and energy costs , as well as higher levels of inflation. While there has been some financial recovery following the pandemic, we have seen costs (particularly for food and energy) continue to increase for coffee businesses for several reasons.

Equipment 174

Equipment Transportation Sustainability Technology 174

Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Can you afford to invest in additional uniforms or aprons for your servers? Do you have the resources to handle the extra supplies, food, and staff? Extra Services.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

7 Shifts

MAY 23, 2024

By analyzing the profitability and popularity of your menu items in depth, you can pinpoint exactly which food and beverages contribute to your restaurant's success and which ones you can eliminate. Customers spend an average of 109 seconds reading a menu, meaning you have less than 2 minutes to showcase your food and beverage offerings.

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Social Media Loyalty Program Email Marketing Seasonal Menu 195

Tableo

JULY 27, 2023

In this guide we will delve into food & beverage (F&B) control methods to help you generate profitability and uphold good standards. Quality control: You can guarantee constant quality in your foods and beverages by keeping an eye on the ingredients and manufacturing procedures. So let’s dive in!

Beverage 75

Beverage Food Waste Inventory 75

The Restaurant Times

JANUARY 23, 2022

The catering industry includes companies that provide individual event-based food services. What type of food will you serve? Rent a commercial kitchen: This increases your operating costs and will require transportation facilities and equipment to deliver food to the location. What functions will your business cater to?

Catering 75

Catering License Insurance Food Supply 75

Culinary Digital

MARCH 20, 2024

A streamlined menu is the cornerstone of efficiency in the onboarding process within a food service establishment. By paring down the variety of dishes and ingredients, a streamlined menu facilitates a more focused and straightforward training regimen, expediting the journey to proficiency for fresh recruits.

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Seasonal Menu Customer Service Customer Experience Training 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. If you give them guidance and training , your team is probably doing a great job, which leaves you time to interact with customers.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. If you give them guidance and training , your team is probably doing a great job, which leaves you time to interact with customers.

Bar 60

Bar Management Management Front of House 60

Apicbase

AUGUST 29, 2024

For multi-site food and beverage businesses, maintaining operational excellence across all locations can be daunting. In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. What Is Food and Beverage Management?

Beverage 52

Beverage Operations Management Management 52

MBB Hospitality

AUGUST 5, 2024

How to Leverage Them: Restaurants can use inventory optimization to minimize food waste, while retailers can avoid overstocking seasonal items. For franchises, these services ensure uniform stock availability across locations, improving the customer experience.

Inventory 52

Inventory Audits Franchise Franchising 52

ChefMod

SEPTEMBER 29, 2021

Partnering with a GPO can help you get competitive pricing on supplies for your restaurant such that its profitability increases and its purchasing process becomes more streamlined. Comparing and negotiating the cost of supplies can also take up a lot of your time, but it doesn’t have to. The restaurant business is cutthroat.

Food Supply 52

Food Supply Supplies Pricing Uniforms 52

The Restaurant Times

AUGUST 10, 2020

One of the most critical expenses that restaurants in Singapore incur on a daily basis is the cost of food. Keeping track of the inventory manually is not advisable, considering the intricacies and vastness of supply chain processes. Create these cards and give training to your staff on how to use them. Expiry Report.

Inventory 52

Inventory Operations Waste Food Supply 52

Apicbase

JUNE 11, 2024

Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Effective restaurant supply chain management is crucial to overcoming these challenges and ensuring a seamless operation. Better synchronisation between supply and demand. Book a Demo 2.

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Supplies Management Management Food Supply 52

Restaurant Law

AUGUST 17, 2016

First, there is no uniform definition of a franchise. Training programs, recipes, employment and operating manuals, sales assistance, all satisfy the significant assistance aspect of this element. So what exactly is a franchise? The trademark owner has significant control of, or provides significant assistance to a licensee.

Franchise 49

Franchise Franchising License Restaurant Law 49

Apicbase

JULY 1, 2022

It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. Recommended read : Restaurant Expansion Strategy: How to Grow Your Restaurant Into a Successful Food Empire. This blogpost covers: What is a central kitchen?

Operations 52

Operations Back of House Front of House Food Supply 52

Lavu

NOVEMBER 27, 2024

Here are the 7 must-have POS features that can transform your business: Inventory Tracking : Reduce food waste by 10% with real-time stock management and automated alerts. According to the National Restaurant Association , tracking inventory properly can cut food waste by up to 10%, which directly boosts your bottom line.

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POS Loyalty Program Online Ordering Point of Sale 78

Izettle

MARCH 28, 2019

Pay them well, train them continuously and they’ll become your biggest asset. The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring. Did someone say food? Plus they’re more likely to stay with you in the long-term.

Customer Experience 45

Customer Experience Customer Service Consumer Goods Point of Sale 45

Apicbase

APRIL 5, 2022

Restaurant franchising has been around since the 1920s, used mainly by fast-food chains like McDonald’s, KFC, and Taco Bell. 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.

Franchise 52

Franchise Franchising Food License 52

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Production planning software transforms food production from a paper-based chore to a digital process.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Izettle

MARCH 28, 2019

Pay them well, train them continuously and they’ll become your biggest asset. The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring. Did someone say food? Plus they’re more likely to stay with you in the long-term.

Customer Experience 40

Customer Experience Customer Service Consumer Goods Point of Sale 40

Modern Restaurant Management

NOVEMBER 2, 2023

Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid food safety breaches. Shaw is a food safety specialist, podcaster, founder of Savvy Food Safety, co-founder of My Trusted Source, and an entrepreneur, author, and speaker who spent 30+ years working in the foodservice industry.

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Kitchen Safety Food Safety Allergens Employee Relations 474

Modern Restaurant Management

APRIL 7, 2020

This edition of MRM News Bites features the Independent Restaurant Coalition, Tripadvisor, Inspire Brands Foundation, WorkJam, EZ-Chow, US Foods, Potbelly Pantry, Just Salad, Zalat Pizza, Kentucky Fried Chicken, California Pizza Kitchen, Nando’s and Street Factory Media. These are the people that feed America.

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Tip Distribution Healthcare Hospitality Food Supply 426