Culinary Cues

FEBRUARY 28, 2021

Now here is the kicker – excellence has very little to do with the price you charge or the type of product or service you provide. Create a similar checklist for every product on your menu, regardless of the type of operation or the prices on you charge and you will find a path from mediocrity to excellence. PLAN BETTER – TRAIN HARDER.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Modern Restaurant Management

APRIL 20, 2020

There’s a possibility that menu items may carry a lower price to entice business. The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. Unfortunately, front of the house staff who aren’t cross trained are generally furloughed.

Customer Service 459

Customer Service Training Front of House Dine-in 459

Modern Restaurant Management

JANUARY 20, 2023

As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings. Additionally, training new staff on recipes can come with a learning curve and even tenured staff may overestimate the amount of product they need.

Food 419

Food Food Supply Food Safety Customer Service 419

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. PLAN BETTER – TRAIN HARDER. Well then – what will? Try apathy on for size.

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

JANUARY 15, 2020

Take pride in the chef’s uniform. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them. PLAN BETTER – TRAIN HARDER. Be a proud cook.

Uniforms 417

Uniforms 2000 Consumer Goods Small Business 417

Modern Restaurant Management

JANUARY 30, 2023

By automating this process through the IoT, brand quality becomes more uniform, limited time offerings are easier to roll out, and restaurants gain an advantage as consumers return for new favorites. IoT puts that data front and center so restaurants can improve staff training and operations management at scale.

Technology 474

Technology Fast Casual Waste 2023 474

EATER

MARCH 24, 2025

And of course, all this power comes with a footprint (and a price tag) to match. And finally, I love your price tag: a reasonable $169.99 And it has a kind of inviting formality, not like a gala, but like a luxury train car. Hilary Pollack Making blueberry muffins in the Breville Smart Oven Air Fryer Pro.

Uniforms 200

Uniforms Take-out Consumer Goods Design 200

ChowNow

APRIL 25, 2025

Are they price-sensitive or willing to splurge for quality and vibe? Once you have these elements, integrate them into your interior design, printed menus, signage, takeout packaging, and even your staffs t-shirts and uniforms. Train your team to anticipate needs and connect with regulars. Want to be known for hospitality?

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

Culinary Cues

DECEMBER 30, 2019

Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Make sure that owners retain ample ownership of the concept, standardize as much as possible, and constantly train a strong bench of people who can step up to the plate if the chef departs. [] FAILING TO ASK THE CUSTOMER.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

FEBRUARY 25, 2021

If employees are properly trained to perform a task then you need to trust them to do it. Let them know about sales, food cost, labor cost, changes in vendor prices, increases in utilities, mortgage or lease arrangements, and how profitable or unprofitable the restaurant is. PLAN BETTER – TRAIN HARDER. Be that person.

2021 486

2021 Point of Sale Take-out Reference 486

Culinary Cues

SEPTEMBER 15, 2022

Seek out individuals who like to serve others, who relish doing great work, who you can depend on to be exacting every time, and who exude a positive approach. [] TEACH AND TRAIN EVERY DAY. From the parking lot to the restrooms, carpet, walls, tabletop, and uniforms, stay on it! [] MATCH THE AMBIENCE TO THE CONCEPT. Do it right!

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 341

Hotels Front of House Fine Dining Back of House 341

Culinary Cues

FEBRUARY 3, 2020

We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. 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.

Seating 572

Seating Uniforms Take-out Communication 572

EATER

MARCH 24, 2025

And of course, all this power comes with a footprint (and a price tag) to match. And finally, I love your price tag: a reasonable $169.99 And it has a kind of inviting formality, not like a gala, but like a luxury train car. Hilary Pollack Making blueberry muffins in the Breville Smart Oven Air Fryer Pro.

Uniforms 149

Uniforms Take-out Consumer Goods Design 149

Perfect Daily Grind

JUNE 1, 2025

Green coffee prices remain high, while labour, logistics, packaging, and operational costs have all increased significantly. You may also like our article on why roasters and coffee shops need to strategise menu pricing. It’s a challenging time for roasters in today’s coffee market.

Point of Sale 91

Point of Sale Pricing Equipment Cash Management 91

Culinary Cues

JUNE 16, 2020

Order new uniforms with the brand name front and center, print a bunch of T-shirts to give away or sell during those initial re-opening days: “RESTAURANT SO AND SO IS BACK”, “WE SURVIVED FOR YOU”, “THANKS FOR WAITING”, “BE PART OF OUR EXPERIENCE”, etc. [] FOCUS ON THE REWARD. PLAN BETTER – TRAIN HARDER.

Social Media 366

Social Media Entertainment Email Marketing Customer Experience 366

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important. How much time and effort are placed on this?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Modern Restaurant Management

DECEMBER 21, 2022

Consumers are realizing it’s a delicious wine with a good price point. Collaborations : Collaborations, such as partnering with a well-known designer on staff uniforms or bringing in guest chefs for special events and pop-ups, will continue to capture consumer attention. ” We’ll see an increased focus on music (e.g.,

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

ChowNow

JANUARY 23, 2025

Get training dialed in right away so youre not having to make big changes on the fly day of. In that situation, we suggest a three to five-course meal with a fixed price that customers can choose to participate in. Require proof of industry employment (like a pay stub or uniform) for participation to keep it exclusive and targeted.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Lavu

FEBRUARY 28, 2025

POS systems also provide insights into seasonal trends, dietary restrictions, and even price sensitivity. Real-time menu management allows restaurants to adjust prices, remove items that are out of stock, highlight daily specials, or tweak descriptions across all platforms with ease.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

ChowNow

FEBRUARY 24, 2021

Yet while many restaurant operators have perfected uniform recipes, strict staff training standards, reliable ingredient sourcing processes, and strong branding across locations, they often fail to consider another essential: online ordering. With one system, training is simple.

Online Ordering 195

Online Ordering Mobile Ordering Customer Experience Customer Service 195

SpotOn

FEBRUARY 26, 2025

So you have your bartenders work on their pours and you raise prices on three popular reds. Health insurance, retirement plans (401(k)), paid time off (PTO) (vacation, sick leave, holiday pay), workers compensation, and meal discounts Training and onboarding. That may be too high. because your costs went down to $2,152. Smallwares.

Point of Sale 88

Point of Sale License Insurance POS 88

7 Shifts

MAY 23, 2024

This is important, especially if you're training and hiring new employees. You also wouldn't have to transfer your data manually since you can easily export and integrate them seamlessly into your POS, payroll, hiring, training, and delivery systems.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Modern Restaurant Management

JUNE 28, 2024

The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. “As a result of the minimum wage increase, most chains have raised prices in the region anywhere from the mid-single digits to the midteens,” writes Hottovy. percent lower than the national average.

2024 294

2024 Mobile Ordering White Paper Food Order 294

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Production of PPE through Aramark’s uniforms division and procurement of PPE. ” MenuDrive is not charging any installation fees or monthly fees; instead, restaurants are charged a fixed price of 4.5

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

OCTOBER 16, 2019

Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. This new offering from Rouxbe comes at the right time, as there is a significant need for an industry-wide training option on the key fundamentals of plant-based cooking.” ” Presto's New Vision.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Perfect Daily Grind

JANUARY 3, 2023

You may also like our article on whether coffee roasters should add robusta to blends if arabica prices increase again. On top of this, the Russian government’s invasion of Ukraine has worsened the situation – leading to record gas prices and potentially resulting in high energy and food prices for the next three years.

Equipment 174

Equipment Transportation Sustainability Technology 174

Indoor Media

JULY 25, 2020

And still, others have reduced expenses by price-matching their laundry services. It can be incredibly tempting to buy that new TV for the waiting room or buy flashier uniforms for your technicians. This pricing structure accounts for the card type (debit vs. credit) and results in savings for your auto repair shop.

Advertising 166

Advertising Coupons Customer Service Small Business 166

7 Shifts

MAY 23, 2024

During this time, your customers scan the menu, go through the descriptions, and review the prices before deciding. Check your menu pricing Did you know that 35% of diners consider price to be the second most important factor when choosing a restaurant? Additionally, the timing of your price hikes/lows should be considered.

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195

7 Shifts

JULY 1, 2024

Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated. You can host a training program to help your staff identify who among your patrons is exhibiting signs of visible intoxication.

Bar 221

Bar License Food Supply Restaurant Law 221

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. Solutions can include preparing for possible changes in pricing, staffing, customer trends, and new technology. Most restaurants try to keep it at around 30% to be safe.

Point of Sale 221

Point of Sale Food Supply Seasonal Menu Cash Management 221

Perfect Daily Grind

MAY 30, 2023

And with customers now paying higher prices for coffee , baristas need to make sure every drink meets high quality standards. Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible. This is where automation comes in.

Beverage 193

Beverage Equipment Consumer Goods Customer Experience 193

Cheetah

JUNE 14, 2021

Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left. With buses and trains out of circulation due to COVID, workers were forced to commute even longer to get to the restaurants where they work. Table of Contents. Here’s how. .

BOH 148

BOH Back of House Front of House Employee Relations 148

EATER

OCTOBER 19, 2023

I’ve trained myself to think, Salt and fat and sugar make really tasty pastry … and really, pastry is just a combination of those things and sometimes flour,” Hrycko says. You might begin to see some uniformity. Progress — or “gentle forward momentum,” as they say — comes with a price. Maresa Volante at her bakery.

Email Marketing 339

Email Marketing Seasonal Menu 2011 Book 339

Restaurant Engine

DECEMBER 9, 2020

Can you afford to invest in additional uniforms or aprons for your servers? How about your catering pricing structure? Train your staff specifically for catering. Do you have enough servers to handle it? You might consider hiring specific team members for your catering service to ensure it runs smoothly every time. To Conclude.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Tableo

JULY 27, 2023

This preserves uniformity while minimising deviations and ingredient waste. Develop trusting connections with suppliers to bargain for better payment terms and lower prices. Verify that providers are offering competitive pricing and quality on a regular basis. Narrow the selections on the menu.

Beverage 75

Beverage Food Inventory Waste 75

Embrace the Suck

JUNE 13, 2022

Besides running a training and consulting company, Brian is also known for his groundbreaking concept called Bin 36. Brian speaks to audiences all around the world about training culture and exactly how to build a solid beverage program that can enhance your bottom line. If you're from Chicago you know about Bin 36. It's famous.

Retail 221

Retail Social Media Take-out Events 221