Modern Restaurant Management

APRIL 29, 2025

Creating an exceptional guest experience goes beyond just serving great food; it’s about delivering an overall memorable visit — from the food and ambiance to the exceptional and friendly service. Mystery diners play a pivotal role in evaluating whether each location upholds the brand’s service and quality standards.

Franchising

Culinary Cues

OCTOBER 27, 2024

Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!

Training

ChowNow

MAY 9, 2025

In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.

Operations

ChowNow

JANUARY 30, 2025

A strong restaurant brand doesnt just sell food; it tells a story. Or are you a food-focused, farm-to-table restaurant that demands zero nonsense and takes its craft seriously? If its primarily blue-collar workers, youll probably want to have larger food portions and a good selection of beer on the menu.

Email Marketing

ChowNow

JANUARY 23, 2025

Get training dialed in right away so youre not having to make big changes on the fly day of. 1) Pop-Up Collaborations Partner with other local businesses, like a bakery, brewery, coffee shop, roastery, or food truck, for exclusive menu items or drinks. Being ready means ensuring your team is prepared and knows their roles.

Events

Culinary Cues

JANUARY 19, 2025

I put Soltner in this club a man who was a dedicated ambassador for classical food preparations, for the craft of cooking, the humbleness that he felt should drive a chefs approach towards their position, and for what true hospitality should represent.

Uniforms

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. Ask yourself: Why does my restaurant exist beyond serving great food? But how to brand a restaurant isnt always clear.

Mobile Ordering

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.

License

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.

Website Management

The Restaurant Group

MAY 3, 2025

Definition and Importance Picture this: you spend weeks training a new server, and just when theyre finally getting the hang of things, bam! Training and Recruitment Costs Every time someone quits, youre tossing cash straight into a bonfire. Thats what we call restaurant employee turnover rate , buddy. Kills the vibe, right?

Cash Management

Qu

NOVEMBER 25, 2024

Feature Highlights Production Optimization Board The two biggest restaurant expenses—food and labor—are often not optimized, leading to inefficiencies and higher costs. By helping kitchens prep exactly what they need, the Production Optimization Board reduces waste, speeds up service, and ensures fresher food. The result?

Online Ordering

Restaurant Engine

FEBRUARY 5, 2025

You want to focus on more than making your food look pretty. We know that the more visually appealing your food is, the more this enhances the perception of how its going to taste. Consider the following: Color Contrast: White plates make colors pop, while darker plates enhance the warmth and richness of your food.

Social Media

EATER

MARCH 24, 2025

As a professional food writer, I love to cook, and I do it a lot, but in the last year I have not turned on my real oven once. And it has a kind of inviting formality, not like a gala, but like a luxury train car. Want a single-serving frozen pizza baked to cheesy perfection in under 15 minutes? How about a perfectly browned bagel?

Uniforms

The Rail

DECEMBER 17, 2024

Utilize Interactive Menus An interactive menu is a digitized menu that is designed to allow interaction and personalization for food selections. Train the staff to be extremely friendly and interactive. Having a staff uniform improves the restaurant's look. Choosing a relaxing, beachy, or distinct color scheme.

Customer Experience

Lavu

AUGUST 1, 2025

Easily train them on how to make changes in scheduling to optimize your revenue while decreasing the cost of labor. If your restaurant or bar operates with uniform volumes of food production, scheduling by units sold is simple: First, calculate your projected units (check your inventory manager) for the day at 30-minute intervals.

2025

Lavu

JULY 11, 2025

This ensures consistency in offerings, reduces training time, and provides a uniform experience for customers no matter which location they visit. It’s versatile enough to support a wide range of restaurant formats, from full-service establishments to coffee shops, bars, bakeries, and food trucks.

POS

Lavu

MAY 2, 2025

Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations.

Allergens

EATER

MARCH 24, 2025

As a professional food writer, I love to cook, and I do it a lot, but in the last year I have not turned on my real oven once. And it has a kind of inviting formality, not like a gala, but like a luxury train car. Want a single-serving frozen pizza baked to cheesy perfection in under 15 minutes? How about a perfectly browned bagel?

Uniforms

Restaurant Engine

JUNE 14, 2025

Do note that rebranding doesn’t fix poor service, food quality, or food taste. Other visuals: Pay attention to your signage and uniforms, too. Step #5: Train Your Team Your staff are brand ambassadors, and you want to make sure they: Understand the new brand message and mission. You’re ready to expand.

Social Media

EATER

APRIL 30, 2025

They always served alcohol, and occasionally served food as well. He printed his portrait in his books, so everyone knew what he looked like, says Ken Albala, professor of history and director of food studies at University of the Pacific. He donned a double-breasted jacket as a uniform, and popularized a version of the chefs toque.

Fine Dining

Paper Chase Accountancy

JULY 3, 2025

They ensure that owners can focus on what they do best – serving delicious food and providing excellent customer service, while the restaurant accountants in London handle the financial intricacies. Cost-effectiveness : Businesses often find it cheaper to outsource than to hire and train an in-house team.

Cash Management

Modern Restaurant Management

JANUARY 20, 2023

Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings.

Food

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. In a proper kitchen, the uniform is clean, pressed, and complete. You can either be a driver of change in that operation or step outside and find a property that respects the process, the ingredients, and the people.

Uniforms

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training

Modern Restaurant Management

DECEMBER 14, 2020

Since their inception, third-party delivery platforms have helped operators facilitate last-mile delivery, but have just as long faced criticism, as patrons receive cold food, late food and oftentimes, no food at all from the independent contractors.

2030

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession. Don’t disappoint them.

Uniforms

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. How hard can it be – right?

Cash Management

Modern Restaurant Management

JANUARY 30, 2023

Full-service restaurants, for instance, are particularly subject to the effects of inflation—as consumers appear to shift some spending to limited-service establishments and QSRs to save food costs. This migration could be a goldmine for casual/fast food brands if only they had the people to support them.

Technology

Culinary Cues

NOVEMBER 10, 2023

Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”. Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about.

Seminar

Modern Restaurant Management

APRIL 20, 2020

The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. Can dishwashers run food? Unfortunately, front of the house staff who aren’t cross trained are generally furloughed. How can cross training help operationally and financially?

Customer Service

Culinary Cues

NOVEMBER 11, 2022

But what about your food, what about the guest’s reaction, what about creating memorable experiences, what about your connection to the plate? So, how do we find that space where quality is maintained, where the customer is wowed, and where the chef feels great about that plate of food while still turning tables and maximizing sales?

Customer Service

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. TRAINING: You can never train too much.

Employee Relations

Culinary Cues

MARCH 10, 2022

On this day of recognition, and for that matter every day that we turn on the kitchen lights, let’s rethink how we view the position and look at the facts: The best food will never be received well on a less than sparkling plate. PLAN BETTER – TRAIN HARDER. I rest my case. These individuals might be a chef or owner someday.”.

Front of House

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.

Front of House

Culinary Cues

APRIL 30, 2023

Involve other team members in the interview process, hire them conditionally for a few weeks and then assess how well they integrate before solidifying the position. [] TEACH, TRAIN, CREATE FEEDBACK OPPORTUNITIES, IMMERSE IN THE TEAM CULTURE, MENTOR, AND MEASURE. These are the components of “experience” that equate to a perception of value.

Employee Relations

Culinary Cues

FEBRUARY 12, 2020

Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business. Unlike the passion they may show for the food they prepare for guests – food to a cook is oftentimes viewed as quick fuel to help them push through another service.

Education

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. The following provides some “food for thought”, maybe even a “look in the mirror” checklist for those who are drifting away from those initial goals. [] THINKING THEY CAN MANAGE THROUGH OTHERS. So why does it sometimes go wrong?

Cash Management