Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

DECEMBER 21, 2023

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Yes, I am grateful for all of this. For that I am eternally grateful.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

JULY 14, 2021

Look around – they’re slowly, but surely coming back. Do you really want to give this up? If you were pulled back in by the magnetic field of the kitchen – then make a commitment to move forward. Ordering, order fire, pick up, refire, give me an all day, yes chef! Don’t delay – say “I will” today! HOW COOL IS THAT????

Food Order 473

Food Order Café Ordering Inventory 473

7 Shifts

OCTOBER 31, 2022

Restaurant investor Lauren Fernandez at Full Course keeps it simple: “It's to convince someone to give you money.”. “If A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm.

Point of Sale 397

Point of Sale Back of House Document Download 397

Culinary Cues

MARCH 10, 2022

Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? Who has one of the most impactful relationships with restaurant employees (front and back of the house)? Who is responsible for this?

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

DECEMBER 3, 2022

I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. By 7am I am walking through the back door of the kitchen. I nod and give him a thumbs up. I polish off breakfast in record time, kick back another coffee, tie on an apron, and walk through the kitchen with clipboard in hand.

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

DECEMBER 15, 2023

When you see that UPS or FedEx driver pull up to your driveway for the 15 th time in the past month – walk out and say thanks, give him a tip, a tin of homemade cookies, a cup of coffee, or a bottle of wine and let them know how much you appreciate their work. Remember what your grandparents may have said: “Tis better to give than receive.”

Hospitality 380

Hospitality Travel Uniforms 2024 380

7 Shifts

JUNE 3, 2022

If possible, give your team their days off back-to-back. Even when you give lead time, things come up. Give your employees the flexibility to swap shifts with their coworkers in the event of last-minute changes. The Solution: Give staff more recognition. Give staff the opportunity to recognize each other.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

NOVEMBER 28, 2023

For Sharma and his team to be their best, they chose 7shifts for workforce management and Lightspeed for their point of sale to save time on the back office tasks—so they can focus on providing excellent customer service.

Bar 221

Bar POS Point of Sale Customer Service 221

Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution? Food availability is often in flux.

2024 203

2024 Front of House Mobile Ordering Fast Casual 203

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). Pull your service staff together while they are preparing for service and give the same five-minute talk with a bit of tasting as well.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

MAY 3, 2023

What impresses diners right from the start of a meal and helps to bring them back time and again? Sure, it will cost considerably more than what you are buying off the back of a “one stop” vendor truck, but it’s worth it. So, solve it – find those bread bakers and give them all the love and support you can muster.

Food Truck 467

Food Truck Customer Experience Food Supply Take-out 467

7 Shifts

DECEMBER 17, 2020

The ideal customer for your business is the one who comes back time and time again. When it comes to getting people in the door, it’s always easier to get someone back then to find brand-new customers. But how do you get people back in the door? To make sure you are successful, give them a good reason to.

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370

Culinary Cues

MAY 1, 2023

And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.” We relish the days when a busy dining room is served, mistakes are non-existent, and plates come back clean from tables of very satisfied guests.

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

Culinary Cues

NOVEMBER 10, 2023

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” Encourage your employees to sign their work with pride by giving them the tools and support to sign it properly. Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 355

Seminar Front of House Workshop Back of House 355

Modern Restaurant Management

SEPTEMBER 13, 2023

These modern scheduling solutions give managers back the time they are spending on creating schedules, while simultaneously giving employees the opportunity to have the flexibility they desire. Giving employees more power over their schedules will improve their experience and overall engagement at work.

Management 208

Management Management Customer Experience Communication 208

Culinary Cues

MARCH 7, 2022

At first the meat resists, tightening and eventually giving way to the comfort that low and slow offers. Eventually, the muscle gives in and becomes one with the heat. Pushing the pan forward slightly and then pulling it back just as quickly will tease ingredients to take flight and then catch the pan on their way back down.

Back of House 393

Back of House Café Blog Management 393

7 Shifts

FEBRUARY 21, 2023

Send it through a message, announcement board , or give them a handwritten card. Build a culture of appreciation by creating a public forum for staff to give each other shoutouts. Trying to eliminate the front of house and back of house and make it one big house, everyone working together.” You can: Write them a thank you note.

Front of House 381

Front of House Social Media Back of House Sports 381

Sante

JANUARY 31, 2023

The Jacques Pépin Foundation

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134

Modern Restaurant Management

APRIL 29, 2020

Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back. How did you get the idea to contribute your food to hospitals?

Social Media 189

Social Media Front of House Fast Casual Back of House 189

Crunchtime

FEBRUARY 20, 2024

Improving operations execution in stores can boost sales by 22% Prioritizing initiatives that give teams time back to spend on more meaningful activities, like interacting with guests, are worthwhile investments. Enhancing the work happening in every restaurant can drive value back into your business.

Operations 132

Operations Audits Customer Experience 132

Modern Restaurant Management

OCTOBER 6, 2022

Not only does it attract customers during slow times , but it also boosts sales and encourages people to come back. Including every regular thing in the happy hours menu would be a waste as they are all about variety and giving people the chance to try something new. So make sure to give them special treatment.

Loyalty Program 203

Loyalty Program Social Media Point of Sale Customer Experience 203

7 Shifts

FEBRUARY 18, 2021

Recommended Reading: Surprising Ways that Tech Can Help Evolve Your Restaurant How 7shifts enables that success with its platform PJ: “We always have been in terms of working with and plugging in with the best providers on either side of us, in terms of point of sale, payroll and online ordering, back of house. And that's a big question mark.

Technology 370

Technology Back of House Consumer Goods Online Ordering 370

Lady Boss Blogger

JUNE 18, 2021

The post 10 Brands Who Give Back To Their Communities appeared first on LadyBossBlogger. Some experienced extreme boredom and lack of social interaction, while others struggled to get by with the loss of their jobs and sudden medical needs. In such devastating times, it is important to be mindful […].

Blog 78

Blog 78

Modern Restaurant Management

JANUARY 11, 2024

Don’t just give them a thanks or a high five. Remember just saying thank you or giving a pat on the back isn’t enough. For back of house set goals on the time it takes to get food to the pass and out to customers. A customer will complain, the expo line will get backed up, a server may fall and drop an order.

Management 166

Management Management Back of House Customer Service 166

Modern Restaurant Management

FEBRUARY 14, 2024

Again, times are changing and so is my opinion about what charges are appropriate to put back onto the guest. For me, the math is simple, if your operation does $1,000,000 and you charge back the credit card fees to the guest you have just dropped $30,000 to the bottom line. What Products or Services Should Restaurants Charge For?

Reservations 189

Reservations 2024 Fine Dining Pricing 189

Modern Restaurant Management

FEBRUARY 24, 2023

"So, one day I just made this decision: I’m going to go back to school.” This is why I choose to go back to school, specifically in the field of Industrial/Organizational Psychology, aka “the psychology of the workplace and its employees.” . “That’s just not how people learn today.

Education 178

Education Back of House Training Leadership 178

Modern Restaurant Management

JANUARY 18, 2023

If 2020 and 2021 were all about helping operators find new revenue streams to reach guests when they couldn’t come into restaurants, then 2022 was all about getting customers back in. Making More Informed Decisions.

2023 189

2023 Guest Recovery Email Marketing Back of House 189

Culinary Cues

JUNE 6, 2020

Take a deep breath as you walk through those back doors, back into the kitchen that was so familiar, back to a place that you have missed for the past three months. Back to work – the only thing hurt is your ego. Somehow you are nervous – why is that? Hey Jake – you cuttin steaks or fingers the rest of the day?”

Kitchen Safety 387

Kitchen Safety Recycling Supplies Training 387

Culinary Cues

JUNE 26, 2023

So, take a deep breath and relax – you don’t need to give up everything else for a career in the kitchen. There is a space, in fact plenty of space for those who do a consistently good job in a restaurant without giving their soul away. It’s a choice, but not a club that requires every ounce of blood to become a member.

Healthcare 341

Healthcare Agriculture Café Pricing 341

Modern Restaurant Management

MARCH 27, 2024

While there are many marketing strategies to get customers in the door, it is just as important to create customer service strategies that keep them coming back. Punch cards, coupons, point systems, and even exclusive products can keep customers coming back. Attracting new customers is important to every business owner.

Customer Service 189

Customer Service Loyalty Program Customer Experience Employee Relations 189

Modern Restaurant Management

NOVEMBER 29, 2021

The minute the customer has to speak first, you are on the defensive and in the position of trying to win them back throughout their entire experience in the restaurant. Let’s give the guest honesty and not excuses. If you are not willing to have conflict, you’re willing to give up sales. We want you back.

Customer Service 203

Customer Service Customer Experience Social Media Take-out 203

Modern Restaurant Management

APRIL 25, 2022

That is why community is a foundational pillar of Sonny’s BBQ and they have made it their mission to give back to those neighborhoods they serve through their ‘Q the Kindness programs. “Giving back is all I know. It gives me the ‘oomph’ to keep going, keep spreading more happiness.”

Back of House 176

Back of House Healthcare Events Serving 176

Modern Restaurant Management

MARCH 19, 2024

However, as we surge forward, it's imperative to highlight what's missing from today's dining experience and identify the qualities that elevate a great manager to give the next level service assisted by AI, required to succeed in this new environment.

Leadership 197

Leadership Customer Service Customer Experience Technology 197

Modern Restaurant Management

JANUARY 17, 2024

Send them a personalized lunch special discount to fuel the rest of their workday, giving them the pick-me-up they were looking for. Keep your customers coming back for their favorites by saving their preferences and offering them to place those same orders again. With these factors combined, you can build a loyalty base.

Loyalty Program 195

Loyalty Program Mobile Ordering Customer Experience Back of House 195

Modern Restaurant Management

SEPTEMBER 30, 2022

But you didn't sign up for all the time-consuming back-office work. But the back-office duties don't stop there. When your staff knows that you have their back, they'll be there for you during your most trying days. Let Technology Do the Back-Office Work.

Technology 197

Technology Front of House Tip Distribution Back of House 197

Modern Restaurant Management

OCTOBER 18, 2023

There’s a constant back and forth in kitchen settings, and this can sometimes lead to confusing or opposing information. Open the Door for Feedback Gen Z is the generation that has taken back some of their voice and autonomy in the workplace.

Communication 178

Communication Online Ordering Technology Sourcing 178