Modern Restaurant Management

JANUARY 11, 2022

With industry-wide insights, supply vendors can create uniform standards for trained professionals and quality-controlled vehicles for transportation. After all, gas supply delivery is more complex than one might think and there are safety guidelines that each jurisdiction needs to meet which can raise safety concerns if done incorrectly.

Operations 474

Operations Supplies Uniforms Employee Relations 474

Culinary Cues

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Would it make a difference in attention to detail? Is there room to improve?

Seminar 443

Seminar Front of House Back of House Workshop 443

Modern Restaurant Management

MAY 1, 2024

Communication Silos in Restaurants A few communication silos that commonly present themselves in restaurant operations include: Waitstaff : The most common communication silo in restaurants is the waitstaff who bear the brunt of the customer-facing operations of the restaurant, since they are the ones who get to see the customer experience up close.

Communication 492

Communication Operations Leadership Employee Relations 492

Culinary Cues

FEBRUARY 28, 2021

This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year?

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Modern Restaurant Management

DECEMBER 14, 2020

By taking a new and smarter approach to digital marketing, human capital management and delivery, restaurateurs will be positioned to drive sales despite the challenges presented by COVID-19. Become a Marketing Maven.

2030 520

2030 Customer Experience Delivery Uniforms 520

The Rail

MAY 22, 2025

Whether you present avant-garde cuisine or rustic comfort food, your brand voice should reflect the essence of your concept. Coherent, high-quality images demonstrate your concern for professionalism and presentation. It stands out, piques interest, and keeps people coming back for more.

Social Media 130

Social Media Front of House SEO Back of House 130

Restaurant Engine

FEBRUARY 5, 2025

Plate presentation matters. Your success is also about presentation. You know that presentation inside your restaurant is key, but did you know its also key in the social stratosphere? tweet this) Thats why were looking at Instagram-worthy plate presentations and elevating your visual appeal for social media buzz.

Social Media 52

Social Media Presentation Website Management Customer Experience 52

Culinary Cues

NOVEMBER 11, 2022

When we compromise on the quality of cooking, taste, and presentation then we suffer trying to win unhappy customers back and you, the chef, must look in a mirror and see the face of compromise. Did they sense that the value was there? Were they wowed into coming back again and again? Will they write a great review on Trip Advisor?

Customer Service 439

Customer Service Customer Experience Point of Sale Presentation 439

Culinary Cues

JANUARY 29, 2024

We have labored over the effects of this change but have been very slow to reinvent the way that we do business – to once again, create an environment where individuals relish the opportunity to learn and grow as cooks, exhibit passion about the craft, wear their uniforms with pride, and feel great about saying: “I’m a cook!”

Kitchen Safety 448

Kitchen Safety Guest Recovery Uniforms Food Safety 448

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area. We grumble and curse, we step up the pace and show our anger on our face, but we get by.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

FEBRUARY 17, 2023

Would you take that extra few seconds to make the presentation of ingredients was beautiful? What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”?

Uniforms 462

Uniforms Article Café Take-out 462

Culinary Cues

FEBRUARY 2, 2024

That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo).

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

MARCH 29, 2021

The contradiction of anxiety and peace seems to be present in every kitchen that reaches for the butterfly. Despair is present in the eyes of cooks who are within striking distance of those allusive first orders clicking off the POS printer. Being a professional cook or chef is such a contradiction of the human condition.

Uniforms 450

Uniforms Presentation Take-out Café 450

Culinary Cues

JULY 6, 2020

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. The professional cook has a passion for the ingredients, the process of cooking, and the history behind a dish, the creation of flavor, and the presentation of a dish.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Culinary Cues

DECEMBER 1, 2021

Expression and even bold argument had always been part of our culture – debate was a way of presenting what we knew and/or believed in an effort to gain support or stimulate thought, but it had never spiraled into hate and negative action as it is today. This is disrespectful and not worthy of the uniform that you wear.

Restaurant Law 93

Restaurant Law Social Media Merchandise Education 93

Culinary Cues

FEBRUARY 8, 2020

When an employee feels that the opportunity for expression is present – then they will feel engaged and appreciated. “One of the most sincere forms of respect is actually listening to what another has to say.” ” -Bryant H. BUILD PRIDE. Building pride in team is a foundational requirement of leadership and coaching.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Modern Restaurant Management

MARCH 13, 2023

I recommend that restaurants that prohibit pet dogs err on the side of allowing pet dogs for patrons if there is a question about whether the pet dog is presented as an accommodation for a medical condition. FDA is responsible for more than a quarter of the U.S. economy, and the Food Code impacts virtually every American.

2022 471

2022 Allergens Food Food Safety 471

The Rail

APRIL 18, 2025

It feels like returning to something you already lived moving it into the present without asking it to pretend. Ketchup Packets and the Philosophy of Longing Nostalgia wears a uniform. They catch uniforms you no longer claim and staff you barely remember. No reinvention, no branding language.

Social Media 130

Social Media Uniforms Online Ordering Customer Experience 130

ChowNow

APRIL 25, 2025

Once you have these elements, integrate them into your interior design, printed menus, signage, takeout packaging, and even your staffs t-shirts and uniforms. It should be present everywhere your customers interact with youonline, in person, and in all the little moments in between.

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

Modern Restaurant Management

MAY 8, 2020

Additionally, many of these QSR individual franchises are up against restrictions on creating their own social media platforms and marketing, as corporate strives for a uniform approach. Decisions, such as using influencers to create the voice a franchise can’t present from its own handle, lends to a powerful marketing tool today.

Marketing 442

Marketing Franchise Franchising Social Media 442

Culinary Cues

AUGUST 4, 2022

I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. It is all very troubling even though these restaurants may be busy at the moment.

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

JANUARY 29, 2022

In the right kitchen, led by the right chef, every cook looks in a mirror before starting a shift, adjusts his or her uniform, makes sure that the name tag is positioned properly, maintains his or her knives with real pride, insists on working clean and organized, and approaches every task with enthusiasm. PLAN BETTER – TRAIN HARDER.

Uniforms 450

Uniforms Café Training Operations 450

Culinary Cues

JULY 14, 2023

That weekly performance report that you submit to the owner – make sure it is spelled correctly, points well made, numbers accurate, and presented as if it were a thesis for a graduate degree. People will notice and great opportunities will come your way if you always strive for greatness.

Cash Management 400

Cash Management Uniforms Food Supply Café 400

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations. We need to encourage the positive to drown out the naysayers.

Uniforms 401

Uniforms Book Article Café 401

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. Make sure that every part of your system aligns with consistency: purchasing specs, production, flavor profile, presentation, and service. The ambience should support the product.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

JANUARY 12, 2021

Professionalism was expected from the starched chef uniforms that were maintained by the on-site laundry, the cleaning regiment that everyone participated in, the adherence to classical techniques, and the respect that was shown everyone who became part of the team. What was most impressive to me was the work leading up to service.

Seasonal Menu 474

Seasonal Menu 2005 Hotels Customer Service 474

Culinary Cues

JANUARY 3, 2020

Most cooks are pretty transparent – they tell you more than you really want to know about their past, present, and future; who they like and why, and who is not on their Christmas Card list. Usually, a recent graduate or a current school intern with starched white uniforms, polished shoes, and perfectly sharpened knives.

Uniforms 419

Uniforms Presentation Hiring Book 419

Culinary Cues

DECEMBER 30, 2019

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Budget cautiously for donations and stick to the budget.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

APRIL 30, 2023

Maybe a different cut of meat or cooking method will result in a dish that is equality gratifying in terms of flavor and plate presentation and at a price that demonstrates a commitment to value. [] PLAN MENUS FROM A VALUE PERSPECTIVE. Think about what inspires both the cook and the guest: technique, flavor, execution, and visual impact.

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Modern Restaurant Management

AUGUST 14, 2023

It’s also important for restaurant owners to include any hard nos, ensuring your team has a clear understanding of how not to present your establishment. That means considering factors like uniforms, the style of tables and chairs, music, and the overall decor.

Social Media 419

Social Media Book Customer Experience Design 419

EATER

JULY 2, 2024

Before I made the leap, I watched with veneration as multiple colleagues and industry friends began hormone replacement therapy, changed their email signatures, and pinned pronoun buttons to their customer-facing uniforms. While the ambiguity in my presentation certainly warranted the question, I was completely caught off guard.

Document 341

Document Back of House Presentation Take-out 341

Culinary Cues

FEBRUARY 3, 2020

Yet tomorrow morning you will wake well before sunrise, put on that starched, white uniform, walk through those kitchen doors and face the challenges of a chef once again. There will always be the missed family events, the 5 a.m. Label us as you may: Type A’s, Obsessive/Compulsive, Driven, or to some observers – Ego Driven.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

SEPTEMBER 1, 2022

As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. In all cases there is an intensity of purpose, the pressure of time, the exactness that consistency demands, and the passion for the plate of food presented to the guest.

Fine Dining 468

Fine Dining Uniforms Dine-in Food Order 468

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. If he wanted to move up to a more demanding station he would need to “discover” how each player worked, how they set-up their stations, the flavor profile of each dish, timing, and plate presentations.

Café 439

Café Front of House Point of Sale Back of House 439

Culinary Cues

JANUARY 28, 2023

What you experience in our kitchens is a mix of what life has presented us – some not so great, but mostly wonderful and even remarkable. You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation.

Food Supply 460

Food Supply Dine-in Uniforms Presentation 460

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

Back of House 419

Back of House Front of House Food Order Definition 419

Culinary Cues

FEBRUARY 25, 2021

Whether the task is washing pots, cutting vegetables, or setting up the most intricate plate presentation – that commitment to excellence should prevail. Writing a memo? Do it with excellence in mind. Preparing a menu? Excellence is the standard that you must follow.

2021 486

2021 Point of Sale Take-out Reference 486