Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. The community needs to create multiple reasons to be present. Is it safety, parking, navigating a store or restaurant menu, pricing, speed of service, or lines? President John F. Why not you?

Customer Experience 368

Customer Experience Customer Service Food Safety Retail 368

Culinary Cues

FEBRUARY 20, 2024

Are chefs investing countless hours working with new, exciting ingredients trying to create another inspiring menu that people are talking about with great interest? Isn’t there room for both the comfortable and the exciting? Now, what can I get for you?”

Coaching 355

Coaching Small Business Café Entertainment 355

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. Whatever your concept, whatever your menu – make sure that you execute it well every time. Plain and simple. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand.

Fine Dining 397

Fine Dining Front of House Customer Service Customer Experience 397

Modern Restaurant Management

MARCH 10, 2023

The partnership resulted in a 116-seat signature restaurant directly inspired by the chef’s menu. Why is design so crucial for creating the right look and atmosphere to complement a menu? Conceived as a destination, The Desmond is tucked away in a slightly hidden location and an elevator ride is required.

Design 195

Design Customer Experience Magazine Seating 195

Culinary Cues

MAY 19, 2022

Salads, cold apps, and desserts were beautifully presented and ALWAYS ready when the server needed them. Fortunately, the chef had placed prime rib on the menu with Yorkshire popovers. As 8:30 came around the second seating was starting to clear out and the late- date night – deuces were beginning to arrive.

Seating 380

Seating Dine-in Seasonal Menu Leadership 380

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. 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. Notice a spill that your staff is too in the weeds to address?

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

JUNE 30, 2023

Keeping brand integtrity, the interior featured a walk-up counter, digital menu boards and condensed seating/waiting areas with TVs. Burying this information in fine print at the bottom of the menu or not putting it anywhere at all can quickly drive customers away and become a social media nightmare in an instant.

Operations 180

Operations Mobile Ordering Customer Experience Online Ordering 180

Culinary Cues

JUNE 16, 2023

Shawn started in garde manger where he learned about cheese, fruits he had only heard of the presentation of food for the eye, and how to let ingredients speak for themselves. I would encourage you to pay close attention to teamwork, timing, plate presentation, consistency, and flavor.

Kitchen Safety 333

Kitchen Safety Back of House Hotels Food Safety 333

Modern Restaurant Management

FEBRUARY 2, 2024

With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry.

Operations 189

Operations Front of House Customer Service Customer Experience 189

Modern Restaurant Management

DECEMBER 1, 2023

The menu focuses on Italian-inspired cuisine created by Chef Partners Jamie Lynch and Adam Hodgson utilizing imported Italian ingredients and local Nashville products. Additionally, the previous restaurant at this location had severely outdated infrastructure, presenting another challenge for our team.

Design 167

Design Presentation Customer Experience Dine-in 167

Culinary Cues

JULY 12, 2020

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window.

Front of House 409

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

Modern Restaurant Management

MAY 24, 2023

We also prepared a formal Schematic Design presentation for approval. This presentation included final floor plans, 3D-sketched renderings, furniture selections and finishes found in the space. This also provides a seasonal menu for the restaurant guests.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

7 Shifts

DECEMBER 18, 2019

With proper plating and presentation, just about any meal can be Instagrammable! Offering a discount for college students who present their student IDs provides extra incentive to take a lunchtime study break at your restaurant. Create a fixed-price ‘Mix and Match’ menu with soups, salads, and sandwiches for customers to choose from.

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Modern Restaurant Management

JULY 20, 2021

It is a constant balancing act to maintain an optimal turnover rate—one that is long enough to allow guests to enjoy their dining experience and not feel rushed, yet short enough to maximize revenue and ensure new parties don’t have to wait a long time to be seated. It’s dining, on demand. 1 +1 + 1 Is More Than 3.

Dietary Restrictions 198

Dietary Restrictions Customer Experience Dine-in Technology 198

7 Shifts

JUNE 16, 2022

These subjects might include feedback on new multi-unit restaurant technology , menu and marketing initiatives, as well as assistance navigating supply chain, economic, or hiring difficulties. How long franchisees will have a seat on the board. 11:30 am: Debrief and present findings. 12:00 pm: Lunch and open discussion.

Franchise 370

Franchise Franchising Communication Front of House 370

7 Shifts

APRIL 7, 2021

During the orientation process, experienced workers or trainers will present key knowledge about your business, practices, and other relevant information about your staff's basic performance. Depending on the position, new employees are taught the importance of food prep work along with how the chef and his/her cooks curate the menu.

Training 370

Training Food Safety Customer Experience Insurance 370

Open for Business

MAY 19, 2023

Quick links Branded cover Table of contents Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials 1. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed). Credit: Getty Images 3.

Fine Dining 147

Fine Dining Front of House Design Document 147

Modern Restaurant Management

MAY 10, 2021

This presents an opportunity for foodservice operations to stand out by elevating guest experience in the age of COVID-19, giving consumers a sense of exceptional service and memorable experiences they used to source from restaurants. The area of restaurant operation that presents the most opportunity for improvement is takeout and delivery.

Food Safety 195

Food Safety Customer Experience Customer Service Entertainment 195

7 Shifts

MARCH 10, 2021

Expand or Remodel Expanding your restaurant's outside seating area with a deck, patio or tent, could bring you real financial benefits. That’s a 65 percent return on investment for their customer who considered adding outdoor seating. Spotting trends and adding them to your menu can also help you succeed.

Management 370

Management Management Small Business Email Marketing 370

Modern Restaurant Management

JUNE 6, 2022

Long before the pandemic, hoteliers were looking for ways to refresh their properties' food and beverage offerings, and the pandemic presented the ideal opportunity for restaurants to enter the hotel sphere. Other restaurants turned to hotels to attract new customers and strengthen their existing customer base.

Hotels 180

Hotels Customer Service Beverage Customer Experience 180

Modern Restaurant Management

APRIL 20, 2022

Japan is another nation that embraced restaurant automation early and still does through its conveyor belt sushi lines that deliver small plates of food around to seated customers. Present Staffing Issues at Restaurants. The machine presents a comprehensive menu with the ability to partially customize what customers order.

Mobile Ordering 215

Mobile Ordering Food Order Employee Relations Customer Service 215

Modern Restaurant Management

AUGUST 3, 2022

Restaurants are presenting a value message to connect with potential guests concerned with rising costs and inflation. " Seated surveyed 50 of their top partners based in New York, Dallas, Boston and Atlanta to get a deeper look at how inflation has impacted their businesses – and how they are responding to it. . ”

Social Media 180

Social Media Loyalty Program Online Ordering Pricing 180

The Rail

MAY 6, 2024

Crafting a Unique Menu and Concept Your cafe's concept and menu are very important in drawing clients and differentiating your business from the competition. Give careful thought to creating a menu that both demonstrates your inventiveness as a chef and appeals to the tastes of your intended clientele.

Café 52

Café Equipment Food Supply Customer Experience 52

7 Shifts

AUGUST 18, 2021

Try to be as prompt as possible when it comes to seating, and provide your guests with accurate estimated seating times. But today, the customer experience begins long before guests are seated. And you should be present in all those places so they can find you. Recommended Reading: BLOG NAME.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Restaurant Clicks

DECEMBER 4, 2021

Dressler’s offers two preset menu options to choose from for your private dining needs. The first menu gives three courses while the second provides four courses. The restaurant offers elegant private rooms complete with festive decor for holidays or audio and visual presentation equipment for business gatherings.

Dine-in 117

Dine-in Fine Dining Website Management Book 117

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. 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. Notice a spill that your staff is too in the weeds to address?

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

DECEMBER 1, 2020

It’s also the optimal angle for capturing charcuterie boards or collections of dishes for a pre-set menu. There’s nothing like a delicious-looking plate of food being presented right in front of you. Your menu or wine list. This avocado toast from Page One in Toronto is a great example of a top-down perspective that works 3.

Food 370

Food Management Management White Paper 370

Modern Restaurant Management

MARCH 13, 2020

"The desire for convenience has always been present, coupled with an equally strong desire for delicious food. They should consider leaving menus at the table instead of having the server take them. If this is not feasible then make sure that one of the bussers grabs the menu and not the server.

Front of House 200

Front of House Back of House Restaurant Law Food Safety 200

Restaurant Clicks

NOVEMBER 9, 2021

Maybe you’re looking for a cozy spot to bring a date or a place with ample seating for a fun family reunion. Makoto offers patrons that sleek, modern feel that one might associate with sushi, but it also provides plush pillows and banquette seating to emphasize comfort indoors. Make a Reservation. Sushi Garage.

Front of House 111

Front of House Reservations Back of House Online Ordering 111

Modern Restaurant Management

NOVEMBER 24, 2020

With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Should you consider entering the food truck business?

Cash Management 230

Cash Management Social Media Seasonal Menu SEO 230

Modern Restaurant Management

JULY 6, 2023

Dead times are a hit to your wallet as a business owner as empty seats represent wasted capital investment. Seeing empty seats in your restaurant is disheartening, but the impact goes beyond just losing money. Send them personalized offers, discounts or promotions tailored to entice them to bring guests to the “slow times.”

Seating 180

Seating Innovation Marketing Loyalty Program 180

Restaurant Clicks

NOVEMBER 30, 2021

The sushi bar menu comes with three options: Omakase Sushi, Kosher Sushi, and Omakase at the Chef’s Counter. I recommend trying the Omakase Sushi as it comes with Miso Soup on the side or order from the online menu where you can find standard sushi rolls. However, it does have both tableside seating and bar seating.

Website Management 125

Website Management Reservations Seating Bar 125

Restaurant Clicks

OCTOBER 13, 2021

The swanky wine bar offers relaxed seating among a dim-lit space with contemporary artwork and interior design. Located in Brooklyn, The Four Horsemen provides indoor and outdoor parklet seating, expanding their space to make room for tons of guests. Don’t expect the same menu during every visit. Make a Reservation.

Bar 142

Bar Reservations Seating Back of House 142

Modern Restaurant Management

JUNE 7, 2021

Although not as great, the risk of surface transmissions is still present. Employees should frequently clean and disinfect all high-touch surfaces such as: Tables and seating areas in dining rooms and lobbies. Offer electronic access to the menu through a QR code and promote touch-free ordering and payment options.

Kitchen Safety 213

Kitchen Safety Customer Service Customer Experience Dine-in 213

Modern Restaurant Management

MARCH 10, 2021

Waitlist & Seating Management. Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. Waitlisting/seating management solves this. At the table, guests can use QR codes to access the menu. ?

Management 190

Management Management BOH Front of House 190

Restaurant Clicks

NOVEMBER 13, 2021

It’s a small menu that changes daily. You can check out their website for the daily menu, or just go in and see what they have. Just north of Downtown in Germantown, City House is a sophisticated restaurant that has a great Italian-fusion menu. The Catbird Seat. My favorite thing to get is a piece of pie after my meal.

Back of House 121

Back of House Reservations Fine Dining Seating 121

Modern Restaurant Management

MARCH 2, 2021

Once seated, present them with either a paper or laminated menu. But if you use a laminated menu, set up a cleaning station where the menus are sanitized after each use (make sure it’s within the guests’ sightline). Ask guests keep their masks on until they get to their table.

Social Media 185

Social Media Kitchen Safety Training Food Safety 185