Culinary Cues

MAY 19, 2022

Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.” When he wiped the last rim, the server was there to take the order quickly to the guests at table 18. Salads, cold apps, and desserts were beautifully presented and ALWAYS ready when the server needed them.

Seating 380

Seating Dine-in Seasonal Menu Leadership 380

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

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

7 Shifts

MARCH 10, 2021

The fact that 60% of restaurants fail in their first year and 80% close within five years of their grand opening is an indication that few have what it takes for long-term success. If you want to open a restaurant , or if you're going to take a fresh look at where you are in your journey as a restaurateur, you must develop a business plan.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

APRIL 1, 2020

Some try and paint a brighter picture by projecting that as soon as the quarantine is lifted – people will return in droves to their previous lifestyle and fill those empty restaurant seats. People want and need to gather, to tell stories, to renew friendships, and to take care of business. Let’s figure this one out!

Waste 503

Waste Cash Management Entertainment Take-out 503

Culinary Cues

OCTOBER 4, 2022

What is most distressing is that once you are accepted into the silo it is nearly impossible to change a person’s position on any topic even when indisputable facts are presented. “My You voted for that candidate, get out of my life. Soon we will need to fill out a profile of beliefs before going on that first date. Tom Brokaw.

Supplies 401

Supplies Healthcare Presentation Restaurant Law 401

Culinary Cues

JULY 12, 2020

Sure, the restaurant has been offering take-out options for the past six weeks, but it’s not the same experience for the cook. They are pointed to their table and reminded to wear their mask until fully seated, told that the menu is on line (no more physical menus here), and that the server will take their order shortly.

Front of House 409

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

Culinary Cues

OCTOBER 19, 2020

But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast. Unfortunately, it is rare to hear of anyone pointing out these essential abilities or the need for them if one is to be effective in the job. www.mindtools.com. [] HISTORY AND ANTHROPOLOGIE.

Restaurant Law 446

Restaurant Law Communication Café Take-out 446

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. Take orders with care. When you're taking your customers' orders, make sure you're doing so with attention and care. Find out and do something to help them celebrate! But, it doesn't need to be.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

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 1, 2023

Walnut wood flooring is carved out to allow Italian tile to be laced in for unexpected yet functional moments. What was the process of working on the project and how long did it take? 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

7 Shifts

DECEMBER 1, 2020

Whether they’re checking out your Google reviews, scrolling through Instagram, or browsing your site, high-quality restaurant food photography is essential to how diners experience your business online. Great images can also make your social feeds online listings, and marketing stand out among the crowd. increase in sales.

Food 370

Food Management Management White Paper 370

7 Shifts

JUNE 16, 2022

In turn, franchisors can take these action items to corporate to advocate for change or assistance. How long franchisees will have a seat on the board. 11:30 am: Debrief and present findings. Some criteria to base the selection of which franchisees earn a seat on the council include: Years of experience with the franchise.

Franchise 370

Franchise Franchising Communication Front of House 370

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

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

Modern Restaurant Management

MAY 24, 2023

The client was an integral part of the design process from the very early stages until the final close out. 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.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

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. Take this opportunity to prioritize the uniqueness of each position and how they benefit the restaurant as a whole.

Training 370

Training Food Safety Customer Experience Insurance 370

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. In recent years landlords have leveraged their lease power to eventually drive restaurants out of business.

Customer Experience 392

Customer Experience Cash Management Customer Service Front of House 392

Culinary Cues

SEPTEMBER 8, 2020

Unlike other line positions where there is a time allowance for preparation, pacing of courses, and the detail work that equates to a meticulously aligned plate presentation – the breakfast cook must be efficient and fast. call from the restaurant stating that the breakfast cook called out or didn’t show. and start all over again.

Back of House 519

Back of House Dine-in Restaurant Law Ordering 519

Modern Restaurant Management

SEPTEMBER 21, 2020

In a typical month, we used to help restaurants seat over four million diners. Instead of panicking about the unexpected roadblock, he calmly embraced having to take a detour because he knew his final destination hadn’t changed. They knew Yelp could do more than just help them seat diners.

Front of House 196

Front of House 2009 Reservations Website Management 196

7 Shifts

OCTOBER 15, 2020

Organizations supporting & advocating for restaurants Thankfully, many organizations have come out in full force to support the struggling restaurant industry. Fortunately, though limited indoor seating is possible now and luckily for us, we have a pretty sizable floor, so we can comfortably distance customers.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

Indoor Media

MARCH 29, 2021

Cartvertising, IndoorMedia’s shopping cart advertising program, places your business on the baby seat and nose portions of grocery store shopping carts. Repetition, also called effective frequency, is the number of times a person must see an ad before he or she takes action. Baby Seat Ads. This isn’t just a theory.

Advertising 148

Advertising Front of House Seating Small Business 148

Open for Business

MAY 19, 2023

Secondly, it helps in presenting a professional and well-structured document, showing that you have carefully organized your thoughts and ideas. Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full pitch deck. The table of contents is important for several reasons.

Fine Dining 147

Fine Dining Front of House Design Document 147

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

JUNE 7, 2021

During shut-downs, many restaurants were forced to move operations to carry-out and delivery only, but as the world begins to reopen, restaurants will need to figure out how to rebuild customer confidence around indoor dining operations. Although not as great, the risk of surface transmissions is still present. Service counter.

Kitchen Safety 213

Kitchen Safety Customer Service Customer Experience Dine-in 213

Modern Restaurant Management

MARCH 10, 2021

Meal Coursing – A feature that ensures that all the orders on a guest ticket come out simultaneously. A good KDS will account for those differences, staggering their start times, so that orders go out fresh and together. ? Unfortunately, you run out of an ingredient at the wrong time, which puts everything behind.

Management 190

Management Management BOH Front of House 190

Modern Restaurant Management

JULY 21, 2020

However, it’s equally important to also take a long-term strategic approach to the Coronavirus. With reduced seating mandate, excellent take-out options can make all the difference to the continued success of the restaurant. As restaurants begin reopening, there are pressing and immediate concerns.

Kitchen Safety 186

Kitchen Safety Food Safety Front of House Technology 186

Open for Business

FEBRUARY 29, 2024

Information in this article is presented “as-is” and may not constitute the most up-to-date information. She warns that even though a lot of standards are consistent across the country, there are some things that are drastically different, like outdoor seating regulations.

License 78

License Certification Kitchen Safety Food Safety 78

Modern Restaurant Management

JULY 20, 2021

Restaurants should ask themselves the following question: as customers return to dining out, how can we keep not only our guests—but staff—happy? In a traditional dining scenario, guests review a paper menu (often without images) upon being seated, place an order, and the menu is promptly taken away.

Dietary Restrictions 198

Dietary Restrictions Customer Experience Dine-in Technology 198

Sling

SEPTEMBER 23, 2021

So what’s a discerning restaurateur to do to make her restaurant stand out ? At The Disaster Cafe in Lloret de Mar, Spain, they take the words, “Shaken, not stirred,” to a whole new level. Want to take a picture of the fare at O.Noir in Toronto, Canada? Guests are seated and served in total darkness. Regular (i.e.,

Front of House 148

Front of House Fine Dining Dine-in Back of House 148

Social Hospitality

FEBRUARY 25, 2019

We’ve had a little freshen up, come and check it out! Many are now anxious to book a seat and experience this truly unique dining experience. Many are now anxious to book a seat and experience this truly unique dining experience. Beautiful food also draws crowds, so be creative with your dishes and focus on presentation.

Social Media 199

Social Media Customer Experience Customer Service Technology 199

Modern Restaurant Management

MARCH 24, 2022

So, Chloe has to present them with a sales forecast. Let’s take a look: 1 – Capacity Calculations. First, Chloe sits down and works out her baseline capacity. That is, the average amount she should be able to take each day. But she needs more than confidence to take to the lenders. How does she do that?

Point of Sale 180

Point of Sale Seasonal Menu Education Small Business 180

Culinary Cues

SEPTEMBER 4, 2020

That moment in the early morning when a chef steps out of bed with the knot of mixed emotion in his or her stomach is – yes, something that is missed. When menus become utilitarian out of necessity, when a diminished labor pool is the driving force for menu design, and when survival is the focus – that food centric energy is in short supply.

2020 305

2020 Back of House Front of House Food Order 305

EATER

JANUARY 8, 2024

Their tips range from the mundane — make sure you have enough food, don’t run out of booze — to the absolutely absurd. The book takes particular interest in setting the appropriate vibe for your party, especially when it comes to the table. As such, you should seat your “very silent” friends between those who never shut up.

Entertainment 128

Entertainment Travel Book Back of House 128

Culinary Cues

JUNE 16, 2020

Dining out was unavailable and we got by, we re-introduced ourselves to cooking at home and dusted off those skills that had been dormant, or added some new ones that had here-to-for not existed. Cooks and chefs drifted out of the limelight and now even those career cooks were likely questioning their choice of jobs.

Social Media 288

Social Media Entertainment Email Marketing Customer Experience 288

Modern Restaurant Management

OCTOBER 21, 2021

The federal minimum wage at present is $7.25 Today it seems that we leave tips of 20 percent strictly out of a cultural obligation, no matter how good or bad the service is. I believe that this idea of tips out of obligation is one of the main contributors of poor service. How Does Tipping Work? in Montana.

Customer Service 197

Customer Service Food Order Take-out Seating 197

Modern Restaurant Management

MAY 29, 2020

As states such as Georgia, Florida and Texas begin to allow restaurants to cautiously reopen, it offers some understanding – for the first time – of what dining out will look and feel like in the wake of COVID-19. Imagine for a moment that you’re seated with a friend at your favorite upscale restaurant.

Dine-in 122

Dine-in Customer Experience Coupons Presentation 122