Culinary Cues
APRIL 23, 2023
Have you experienced the flavors and presentations of the items that may grace your menu? Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? Is this the extent of your knowledge of menu planning?
Culinary Cues
OCTOBER 19, 2023
In a true learning organization, teaching and training is environmental and is not limited to ownership or leadership to provide. This would likely include on-going learning opportunities way beyond a typical orientation for new employees and week-long immersion into menu, systems, and upselling techniques.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
JANUARY 30, 2024
Research New Offerings Rigorously Before Adding The question of whether, when and how aggressively to add new menu items, expand hours/days, launch catering options or open another location has substantial implications for restaurateurs. Expand thoughtfully at a manageable pace that allows teams and culture to season properly.
7 Shifts
JANUARY 31, 2024
One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.
Buzztime Business
MARCH 19, 2024
Below, we’ve listed just a few seasonally minded ideas that’ll boost your bottom line and attract a new crop of guests to your space. Brunch events are also a great avenue to play around with inventive menu options. Use these angles for marketing, themed menu ideas, and private event offerings.
The Restaurant Times
APRIL 12, 2023
In this episode, we welcome Geoff Alexander, President and CEO of Wow Bao and a seasoned professional in the restaurant industry. The post Turning the Tide: The Inspiring Leadership of Geoff Alexander appeared first on The Restaurant Times. He eventually grew into an area director role overseeing all the GMs.
Culinary Cues
JANUARY 12, 2021
The menu changed every night within a cycle with a full array of appetizer, salad, entrée and dessert choices for an audience that was likely staying at the hotel for a week or more at a time (many of the patrons were second or third generation Balsam’s guests) since a stay at the “Notch” was a family right of passage.
Expert insights. Personalized for you.
481 
Let's personalize your content