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FOOD NOISE OR FOOD SYMPHONY

Culinary Cues

I find it very interesting how diverse the food experience is. Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. QUICK SERVICE: This is the food noise experience for both the customer and the employee.

Food 418
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Why restaurants should take reservations

Open for Business

People fall into two categories when it comes to reservations: Love ‘em or hate ‘em. Guests on team reservations tend to be planners, the people who aren’t willing to wait for a table or roll the dice on where they’ll have dinner. Team no-reservations, on the other hand, prize spontaneity. Reservations bring order to this chaos.

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Chicago Steakhouses Serving Up the Most Delicious Steak

Restaurant Clicks

Prime & Provisions seeks to recreate the classic steakhouse vibe by serving traditional steaks never made from hormonally-treated beef. Make a Reservation. Make a Reservation. I love French food, so Bavette’s is one of my most-visited steakhouses in Chicago. Make a Reservation. Make a Reservation.

Serving 109
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Now serving: a new way on iPhone to manage the floor plan on the go

Open for Business

It’s been very valuable to be able to place reservations on the go,” says Layla Binafif, host at Trattoria Dario Italian Family Restaurant in Vero Beach, Florida. “I I don’t usually have the tablet handy, so having the floor plan on my phone helps me organize reservations even when I’m away from the restaurant.”

Serving 78
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CHARGING FOR BREAD -SERIOUSLY?

Culinary Cues

I suppose it was only inevitable that this new method of doing business would creep into restaurant and other food related businesses. Or maybe, as is being done in NFL football stadiums now, restaurants should simply charge a lease fee for the right to make a reservation. Let’s not allow this to happen to the business of hospitality.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Serve it in a pot or French press, warm the milk and use quality sugar cubes rather than packets. Do it right!

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THE KING IS IN THE HOUSE

Culinary Cues

I picked up the clipboard holding an overview of restaurant reservations for the night as well as a stack of banquet orders that will tax the system until well after midnight. He never even took one bite of the food that I prepared. Elvis, on the other hand was more difficult to serve than the banquet for twelve hundred.