Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 428

Kitchen Safety Front of House Fine Dining Seasonal Menu 428

Culinary Cues

JULY 12, 2020

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

Front of House 409

Front of House Back of House Dine-in Food Truck 409

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants.

2023 189

2023 Front of House Back of House 2022 189

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. Meeting the needs of gluten-free consumers also extends beyond the front of the house. How do you prevent cross-contact in your salad bar?

Training 180

Training Front of House Kitchen Safety Allergens 180

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). How you approach the design of your restaurant in this regard will determine nearly everything else. In both cases it is sales (the top line) that sets the stage for success.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. I wonder why this is the case.

Fine Dining 397

Fine Dining Front of House Customer Service Customer Experience 397

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 427

Front of House Uniforms Back of House Kitchen Safety 427

Culinary Cues

JULY 4, 2021

The quick fix may just be a dramatic change in how we plan and present our menus. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control. The important reality is that we MUST MAKE CHANGES NOW!

2021 498

2021 Food Supply Seasonal Menu Supplies 498

Culinary Cues

JULY 31, 2023

Regardless of your career choice – dependability remains a basic assumption and unless you are fully present: physically, mentally, and emotionally, then success will never happen. If your direction is planned out then work can be, and will be, enjoyable and rewarding. Anyway – use as you see fit.

Kitchen Safety 329

Kitchen Safety Back of House Front of House Food Safety 329

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. They appear to have thrown up their hands in defeat and are now on automatic pilot just hoping to “get by”. Is it ignorance or apathy?

Front of House 333

Front of House Coaching Uniforms Back of House 333

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings. Call it out here.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Culinary Cues

JULY 9, 2022

I take a minute to balance the knife on my finger at the center of the bolster – amazing. It’s the start of another day in the kitchen. Seven in the morning and aside from the baker and breakfast cook, I am alone with clip board in hand and my roll bag of knives placed strategically at a workstation.

Front of House 372

Front of House Back of House Presentation Café 372

Modern Restaurant Management

OCTOBER 28, 2021

Improving air quality in restaurants can provide an economic benefit, as customers will feel more confident in dining out once more. However, many potential customers are still not comfortable with the idea of the dining out experience. Hesitancy to Return to Normality.

Front of House 175

Front of House Back of House Customer Experience Advertising 175

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first.

Menu 393

Menu Seasonal Menu Front of House Café 393

Culinary Cues

JANUARY 6, 2020

White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts. A short while back the U.S.

Government 245

Government Front of House Small Business Back of House 245

7 Shifts

DECEMBER 8, 2020

Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Foodable

MARCH 30, 2021

We have a coupling: we take a sugar and a carrier, and the carrier can be a mineral, fiber, or even a protein.” When you take a bite into a sugary cake,” adds Baniel, “most of the sugar in the product never meets a receptor. Please reach out to our virtual events team to create your own today! We don’t have a new molecule.

Presentation 52

Presentation Front of House Events Technology 52

7 Shifts

DECEMBER 18, 2019

With dinner prep taking place in most restaurants from noon on, you’re open anyway—and the more diners you can attract to buy lunch, the more profitable you become. 33% of Canadians eat out for lunch most-often, not far behind the dinner crowd at 49%. With proper plating and presentation, just about any meal can be Instagrammable!

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy.

Customer Experience 392

Customer Experience Cash Management Customer Service Front of House 392

Modern Restaurant Management

MAY 24, 2023

For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We also prepared a formal Schematic Design presentation for approval.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Utmost care and attention is required today."

Front of House 200

Front of House Back of House Restaurant Law Food Safety 200

Culinary Cues

SEPTEMBER 1, 2023

For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day.

Fine Dining 320

Fine Dining Dine-in Front of House Design 320

Ken Burgin

JULY 26, 2022

The bar is set high for hospitality images of food, venues, atmosphere and happy customers – phones can take excellent photos. If you have it properly worked out and all the food, beverages and equipment ready, you can get hundreds of shots from a half or full-day shoot – click, click, click! Kitchen – Back of House.

Front of House 78

Front of House Back of House Customer Service Beverage 78

7 Shifts

APRIL 21, 2023

These 4 executives started out working in entry-level restaurant jobs. That gave his team members the confidence to take on more duties and gave them motivation to move up. These courses were bite-sized presentations that Bhushan developed from his own experience. A colorful TV personality or a renowned cookbook author?

Leadership 195

Leadership Training Front of House Customer Experience 195

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. Every year, a significant number of new restaurants open and almost as many close their doors for good.

Fine Dining 436

Fine Dining Employee Relations Front of House Small Business 436

7 Shifts

NOVEMBER 29, 2022

There are 101 ways to dole out restaurant tips - from percentages to points to whether kitchen staff gets a share. But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Table of Contents. 5 Tips on Tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Modern Restaurant Management

NOVEMBER 19, 2019

Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. This indicated a clear trend that a “restaurant” does not need to necessarily comprise of both front of house and back of house components.

Delivery 146

Delivery Front of House Back of House Mobile Ordering 146

7 Shifts

JUNE 16, 2022

In turn, franchisors can take these action items to corporate to advocate for change or assistance. They all prevent franchisors from seeing the day-to-day pains and successes that their franchisees experience. Throw in dozens of locations to manage, and visibility becomes foggy. Table of Contents. Purpose of a Franchise Advisory Council?

Franchise 370

Franchise Franchising Communication Front of House 370

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. Meal Coursing – A feature that ensures that all the orders on a guest ticket come out simultaneously. You’ve probably encountered restaurant management software. Kitchen Automation.

Management 190

Management Management BOH Front of House 190

EATER

NOVEMBER 27, 2023

The 93-year-old filmmaker — known for depicting the inner workings of societal institutions, including the New York Public Library , Boston’s City Hall , and a Massachusetts correctional institution — takes an exhaustive approach, filming hundreds of hours of footage and piecing them together without exposition or a dramatic arc.

Front of House 123

Front of House Fine Dining Back of House 2014 123

7 Shifts

OCTOBER 26, 2022

When you dine out at a restaurant, you tip your server. But tipping did not take off immediately in the U.S. Eating out was already expensive, so why would struggling Americans have to pay more on top of the bill? And restaurant owners took advantage—paying staff low wages and letting patrons take care of the rest.

Presentation 486

Presentation Tip Distribution Restaurant Law Back of House 486

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) That's why we're presenting you with all you need to know about inventory's essential steps, best practices, and helpful resources below.

Inventory 370

Inventory Management Management Point of Sale 370

Open for Business

JANUARY 24, 2023

Interact with your followers to get the most out of social media. Social media management takes practice. Take a deep breath: You don’t have to master every new social media platform that comes down the pike. Take a deep breath: You don’t have to master every new social media platform that comes down the pike.

Social Media 148

Social Media Front of House Download Consumer Goods 148

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. While these local favorites are great at attracting their neighbors to visit again and again, to out-of-towners, they’re just another restaurant that looks like it could do with some renovations. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Modern Restaurant Management

DECEMBER 28, 2021

This approach required fewer front-of-the-house staff to maintain a dining room, complied with government orders, and kept many brands from closing. Just as one issue seemed fixed, another presents itself. The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry.

Franchise 197

Franchise Franchising 2022 Fast Casual 197

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Admin: Filling out employment paperwork and receiving access to tools like the employee timekeeping portal, employee email, POS, and security system.

FOH 307

FOH BOH Food Safety Customer Service 307