EATER

FEBRUARY 18, 2025

Key terms for food lovers Bath: Directly translated, bath just means cooked rice, but it often refers to a complex mix of rice and vegetables, protein (egg, fish, chicken, pork), dal, popadam, pol sambola (chile coconut relish), and maybe mallung (sauteed greens and coconut). Fox Jaffna A full spread at Fox Jaffna.

Hotels 268

Hotels Seasonal Menu Back of House Small Business 268

ChowNow

MARCH 21, 2025

Every successful restaurant has one thing in common: they know exactly who they are serving. Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Family Status: Are you serving couples, solo diners, or parents with children? Why does this matter?

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

JANUARY 19, 2023

Building Your Menu Around a Concept A restaurant’s cuisine is one of the primary elements that can differentiate it from the other options around town. Restaurants that serve Vietnamese food, for example, are not something you find in every community. Will you serve saki or bubble tea or both?

Food 450

Food Customer Experience Social Media Food Order 450

Modern Restaurant Management

MAY 31, 2022

For example, it's possible to track when restaurant employees clock in for their shift or which menu item performs the best. Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. Top menu groups, items, and modifiers.

Point of Sale 491

Point of Sale Download POS Customer Experience 491

EATER

OCTOBER 31, 2024

At Gusto Bread, Enciso combines the baking techniques he loves and the breads and sweets he grew up with, with a menu of traditional pan dulce and crusty, seeded loaves. And Suarez says the concha’s resemblance to Chinese pineapple buns and Japanese melonpan gives people another frame of reference. We’re not a Mexican panadería.

Consumer Goods 322

Consumer Goods Customer Experience Social Media Take-out 322

Modern Restaurant Management

JUNE 4, 2021

.” From there, the majority of people look at only the top three to six results served up by Google and other search engines to select their restaurant of choice. Understandably, the top six search results are the most coveted rankings for any business and are commonly referred to as the Google Six Pack.

SEO 577

SEO Website Management Online Ordering Mobile Ordering 577

Modern Restaurant Management

DECEMBER 3, 2020

Many restaurants have had to alter how they serve customers, and some have had to close their indoor dining and become creative with extending patio season. Or encourage customers to refer a family or friend to your restaurant during the month of December and use the promo card as a referral bonus. Make Your Menu Seasonal.

Loyalty Program 539

Loyalty Program Seasonal Menu Social Media Email Marketing 539

Lavu

MAY 30, 2025

By optimizing how quickly tables are cleared and reseated, restaurants can serve more guests during peak hours and improve overall profitability. Table turnover time refers to the average amount of time it takes for a table to be occupied by different groups of guests.

Seating 140

Seating Mobile Ordering Customer Service Customer Experience 140

Modern Restaurant Management

FEBRUARY 11, 2020

In the end, the same motivations that drive customers to make healthier choices at home exist when selecting a gourmet dish or beverage from a menu. Even in some less likely foodservice establishments, consumers are requesting premium tea, which our industry refers to as “specialty tea.” More Sophisticated Consumer Palates.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

NOVEMBER 22, 2021

Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Businesses grow through happy customers and happy guests should be easily empowered to refer their friends and family to the dining establishments they love.

Sustainability 568

Sustainability Guest Recovery Customer Experience SEO 568

Modern Restaurant Management

MARCH 24, 2023

When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. The first step is to clearly identify any gluten-free dishes.

Training 449

Training Front of House Kitchen Safety Allergens 449

Modern Restaurant Management

NOVEMBER 5, 2020

Here are some of the most important features of the SBRA, also referred to as “subchapter 5” of the Bankruptcy Code: The Plan – The small business (the “debtor”) has the exclusive right to file a plan of reorganization. Also, the debtor is not required to pay quarterly fees to the U.S.

Small Business 448

Small Business Menu Government Restaurant Law 448

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Goliath Consulting

MAY 19, 2020

. • A workplace food program that brings in a different pop-up restaurant to serve as the office lunch vendor each day. Serves in 15 cities, see reference: • Connects employees in office buildings with local restaurants. Serves in 15 cities, see reference: • Connects employees in office buildings with local restaurants.

Catering 378

Catering Social Media Online Ordering Loyalty Program 378

Culinary Cues

AUGUST 31, 2024

Make your mission statement “live” everywhere in the business: your website, social media, newsletters, emails, business cards, on the wall of your employee dining area, in your employee manual, on your business checks, prominent on your menu, and in your advertising. RITZ CARLTON: “We are ladies and gentlemen, serving ladies and gentlemen.”

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Modern Restaurant Management

JANUARY 7, 2021

It literally refers to the idea of adding videos to your email campaigns. Highlight Your Menu. Most customers want to look at the menu before heading to a specific restaurant to eat. With this in mind, you can highlight your menu items through a video. Spins on local cuisine or twists on your staple menu items.

Email Marketing 572

Email Marketing Marketing Seasonal Menu Customer Experience 572

Goliath Consulting

DECEMBER 23, 2021

4 It serves as virtual and augmented reality which expands possibilities for businesses to be innovative and differentiate themselves from their competitors. 11 Zuckerberg also claims that restaurants could even allow guests to order directly from the virtual menu while they dine-in or order for delivery. Meta Restaurants.

Social Media 396

Social Media 2014 Customer Experience Online Ordering 396

7 Shifts

AUGUST 7, 2024

The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. This is commonly referred to as a percentage. It all depends on the kind of restaurant and what's on your menu. divided by 0.30 = $9.16

Food 370

Food Seasonal Menu Inventory Pricing 370

Modern Restaurant Management

FEBRUARY 15, 2021

Again, in most cases, revenue for restaurants is derived by establishing a retail price for commodities listed on a menu of options. Standard industry practices for pricing a menu generally fall into the following three categories: 1. Method 1 was my “Dunvilla” approach toward pricing my first menu.

Management 448

Management Management Seasonal Menu Point of Sale 448

Culinary Cues

FEBRUARY 25, 2021

Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. Preparing a menu? Some refer to this as delegation, but behind delegation of duties must lay a willingness to trust.

2021 486

2021 Point of Sale Reference Take-out 486

EATER

NOVEMBER 21, 2024

Your favorite restaurant serves you garbage,” they continued, explaining that seed oils cause bowel disease. They also reference the rise of polyunsaturated fats in the American diet over the past 100 years. Presumably, restaurants that have a lot of fried food on the menu may be particularly concerned about backlash.

Advertising 329

Advertising Influencer 2023 2022 329

Culinary Cues

DECEMBER 6, 2021

Context refers to whom you are enjoying a food with, the environment where eating takes place, your connection with the person who prepared it, the source of components, the history of the dish and its ingredients, memories connected to the item, or the ceremony that may be part of enjoying that dish. How much do they know?

Influencer 445

Influencer Customer Experience Dine-in Training 445

7 Shifts

JUNE 4, 2021

Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. It also plays a key factor in pricing your menu. Average customer headcount.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

OCTOBER 9, 2020

Collect” websites that you admire to serve as inspiration for your restaurant website design makeover by bookmarking links when you come across them. Menu - Your menu page is one of the most important pages of your restaurant's website. Rather than uploading a PDF of the menu, create a text-based web page for it.

Design 397

Design Online Ordering Social Media Website Management 397

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

FEBRUARY 2, 2023

With a solid reference point, you will come closer to landing in the end zone (without going over!) Tell your supplier your price points and the necessary ingredients for anything you’d like to put on the menu. They may find their way onto your menu forever. Break those numbers down into smaller categories.

Menu 221

Menu Seasonal Menu Point of Sale Food Order 221

7 Shifts

JULY 16, 2021

Create a Menu. Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people! Do they serve just coffee or small foods as well? This includes but is not limited to your equipment, permits, menu, and marketing. Expected menu prices. Create a Menu.

License 459

License Hiring Equipment Small Business 459

Culinary Cues

JANUARY 23, 2023

Mostly methodical once an understanding of the playing field is in hand, it is always inspiring when a coach/leader throws in a curve ball, a trick play, or an unexpected new menu item or style of service – something that makes the competition scratch their heads, and fans jump out of their seats.

Coaching 466

Coaching Sports Point of Sale Take-out 466

Goliath Consulting

JUNE 30, 2020

“Germs can exist on plastic surfaces for several days, and the newly educated customer base will be sensitive to the notion of being handed a menu that could easily be cycled a dozen or so times during this period,” says Malbec (6). Anti-Microbial POS Screens and other device surfaces may be another component of using digital menus (3). “The

Food Safety 349

Food Safety Kitchen Safety Front of House Back of House 349

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. What about the sounds of the kitchen?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Modern Restaurant Management

DECEMBER 6, 2019

Written KPI parameters and the definition of success should be accessible by all staff members for easy reference. Restaurants that cater off-site events may want to consider purchasing additional thermometers to help staff members take food temperatures and ensure that food is being served at the appropriate temperature.

Food Safety 284

Food Safety Catering Fast Casual Food 284

7 Shifts

JUNE 29, 2022

They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place. Menu Consistency. A consistent menu ensures standard serving across locations. How to Make Sure All Franchise Locations Are Compliant.

Franchising 370

Franchising Franchise Restaurant Law Document 370

EATER

FEBRUARY 18, 2025

My husband and I have traveled over 1,000 miles from our home in Mumbai for a single meal: a 14-course tasting menu at Indias hottest dining destination, Naar. Helmed by chef Prateek Sadhu, the restaurant team periodically scours the nearby pine forests and river beds for wild fruits, berries, and herbs.

Travel 198

Travel Social Media Seasonal Menu Back of House 198

7 Shifts

OCTOBER 31, 2022

You'll have a document to reference during the planning or opening of your restaurant. This section gives a high-level overview of the business you're looking to start: tell investors what your restaurant is all about, who your team is, and how you're going to serve the market. Sample Menu. Restaurant concept.

Point of Sale 397

Point of Sale Back of House Document Download 397

The Rail

JUNE 11, 2025

Include key milestones like finalizing the lease, completing renovations, hiring staff, ordering equipment, and doing test runs of your menu. Visit their facilities, ask for references, and start with small orders to test reliability. It’s a chance to grow your brand, serve more people, and strengthen your position in the industry.

Management 147

Management Management Equipment Hiring 147

Modern Restaurant Management

MAY 28, 2021

He continued by highlighting areas where the company outperformed the industry in growth and how the organic quick-serve restaurant continues to meet and exceed serving its guests amidst the unique demands of COVID-19. million guests. “The Juicey Awards are about honoring our passionate store owners.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474