ChowNow

MARCH 27, 2025

For example, if youre serving a burger, youre not just tallying up the beef and bunyoure also including the pickles, onion, aioli/mayo, cheese, lettuce, and even the side of fries. Yes, competitor pricing can give you a ballpark idea of what customers in your area expect to paybut it shouldnt be your only reference point.

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

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

7 Shifts

APRIL 29, 2021

Any establishment that serves food or beverages to guests is eligible. Outdoor seating construction. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. Who is eligible to receive grants?

Restaurant Law 370

Restaurant Law Document Brewery Point of Sale 370

7 Shifts

AUGUST 2, 2024

Below are some key restaurant metrics you should be tracking for your restaurant: Cost of goods sold (COGS) The cost of goods sold refers to the amount it costs to produce an item on your menu. 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

JANUARY 7, 2021

It literally refers to the idea of adding videos to your email campaigns. Your staff is an indispensable part of what keeps your restaurant serving. Balcony dining, outdoor patio, indoor seating, rooftop bars or lounges. Video Email Marketing: What is it and Why Should You do it? This is not some special type of email marketing.

Email Marketing 572

Email Marketing Marketing Customer Experience Seasonal Menu 572

Modern Restaurant Management

FEBRUARY 15, 2021

Future restaurateurs are the young charges in school who struggle sitting still in their seats, standing patiently in line, and focusing on the task at hand. This is what I refer to as the “sweet spot” method. They are the ones with “doesn’t play well with others” checked on their report cards.

Management 448

Management Management Point of Sale Seasonal Menu 448

7 Shifts

FEBRUARY 15, 2022

Cummings is a lifer in the industry—a chef-restaurateur turned podcast host for Best Served Creative , where he interviews industry leaders and helps advocate for a better restaurant work environment. We refer to these employees as “51 percenters.” That starts with storytelling: “It's not enough to just go, 'Hey, hiring line cooks.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

FEBRUARY 18, 2020

Even the difference between restaurants that serve three meals per day vs. one that focuses entirely on dinner will be an entirely different ballgame. So – what is different today, and why would I refer to this as maybe the toughest environment for a chef and one that also provided the greatest opportunity?

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

JUNE 16, 2023

Chef Pierre referred to him as the house roundsman. Every position is important – an understanding that would serve him well throughout his career. You learn more every day, from every situation, from every team, and from each chef with whom you serve.

Kitchen Safety 414

Kitchen Safety Back of House Hotels Food Safety 414

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. In addition there is also a poolside bar.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

7 Shifts

JUNE 4, 2021

Knowing how many seatings you're getting out of the tables you have gives you insights into everything from your operating hours, staff, and efficiency in the kitchen. For table turnover rate, you need the following information: Number of parties served in a given period. Table Turnover Rate = Parties Served ÷ Number of Tables.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

DECEMBER 17, 2020

The coffee shop where the baristas seem happy to serve you. Customer retention refers to a restaurant’s ability to retain, or keep, the existing customers that it has. trying to put new people in seats, a customer retention strategy seeks to spend time bringing existing customers back. What is customer retention?

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370

Goliath Consulting

OCTOBER 19, 2020

In the long run, restaurants will have to be adaptable, with seating plans that expand and contract easily and quickly” (5). According to David Rockwell, the founder and president of the restaurant Melba’s in Harlem, we can expect to see “more restaurants redefining the boundary between indoors and out.

2021 339

2021 Point of Sale Food Safety Kitchen Safety 339

EATER

SEPTEMBER 26, 2023

license plates; a neon-accented diner serving fast food; and a McDonald’s-style playground. He twirls past a steakhouse featuring mounted longhorns, wagon wheels, and wood-paneled walls lined with U.S. Children mob the costumed figure, squealing with delight. Parents laugh, whipping out phones to capture the moment.

Employee Relations 348

Employee Relations Travel Sports Social Media 348

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. Restaurant concept. Marketing plan and channels.

Point of Sale 397

Point of Sale Back of House Document Download 397

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. The term ‘restaurant operations' refers to the process by which a restaurant is run. Improvement Tips. What Does Restaurant Operations Mean?

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

NOVEMBER 12, 2020

Give out hard copies and make digital copies accessible on a cloud storage system so that staff can easily reference them. Eventually, the mentors should take a back seat and let the trainees interact with customers. Employee handbook Your restaurant employee handbook serves as an introduction to the business.

FOH 307

FOH Food Safety BOH Customer Service 307

7 Shifts

AUGUST 6, 2021

Reference sales data from the same time in the past few years. How many guests you'll serve - on average - in a given week. This number should include in-house seats filled, takeout customers, and delivery customers. Plus, you can keep the same workbook to easily store and reference your data for future forecasts.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

EATER

DECEMBER 15, 2021

Each of the three-course dishes, served in glass, reusable jars, are prepared by chef Christophe Tinot of the nearby restaurant and catering company Le P’tit Boursault and come with a glass of a different Piot-Sévillano cuvée — that you’ll certainly want to (and should) take home. Au Bon Manger (Reims).

Back of House 290

Back of House Tourism Hotels Vineyard 290

ChowNow

JULY 17, 2024

Server: Take orders, serve food and beverages, and provide customer service. Host: Greets customers, manages reservations, and handles seating arrangements ( Host job description ). Example customer service SOP: “Upon seating guests, servers must introduce themselves and provide water within the first 2 minutes.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

7 Shifts

APRIL 23, 2021

Do you need a host to seat guests or someone to hello pack up delivery orders? The food doesn't matter,” says Jensen Cummings, chef, and founder of Best Served Creative. This, of course, doesn't mean it's ok to serve bad food. Many restaurant workers have friends in the industry that they can refer to you.

Hiring 370

Hiring Front of House Back of House Food Safety 370

EATER

FEBRUARY 1, 2021

In May, Eater SF referred to the bento as some of the “prettiest takeout in San Francisco.”. The restaurant uses one driver per day to deliver between three and eight orders each night within a three- to four-mile radius, serving more or less half of the city thanks to the restaurant’s central location. Delivery costs the guest $10.

Delivery 321

Delivery Online Ordering Customer Service Point of Sale 321

EATER

APRIL 30, 2024

Centuries of cultural difference and economic inequality have created deep divides between the Northeast and the seat of power in Bangkok. Local wagyu steaks are grilled and served with charred local sugar peas and mushrooms. Chefs don’t have to serve local cuisine in order to serve their communities. Torching ant eggs.

Seasonal Menu 306

Seasonal Menu Agriculture Food Order Take-out 306

EATER

JUNE 21, 2024

It commonly shows up on menus, referring to an assortment of sushi and sashimi. I created a dish featuring raw blowfish sashimi served with a sauce made from its liver,” he says. “To Unlike the U.S., For much of that time, the restaurant has remained faithful to traditional Japanese cuisine. Thais Vieira Fish tempura at Goya. “I

Food Supply 309

Food Supply Recruiting Customer Experience Supplies 309

Modern Restaurant Management

OCTOBER 16, 2019

Ono’s robotic food truck will begin serving the greater Los Angeles community nutritious, delicious, and affordable smoothie blends for under six dollars, and prepared within 60 seconds beginning this Fall. the number of customers who leave without being seated or greeted). Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

EATER

APRIL 8, 2021

For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. Others serve adults facing similar obstacles.

Training 312

Training Café Kitchen Safety Back of House 312

Modern Restaurant Management

SEPTEMBER 30, 2020

32 percent of survey takers chose outdoor seating availability as a factor in their dining-out comfort level. The data set ranges from the share of restaurants serving meatless options to the cost of groceries for vegetarians to salad shops per capita. Scottsdale, Arizona, has the highest share of restaurants serving vegan options, 16.01

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

Goliath Consulting

NOVEMBER 23, 2021

Moreover, if there’s a long waitlist to get seated, customers lose the privilege to bring the menus with them to read if they don’t know that the restaurant has a digital menu. This builds loyal customers and allows for the restaurant to have a better connection with its customers and the community they are serving in the area.

Loyalty Program 221

Loyalty Program Customer Experience Online Ordering Customer Service 221

EATER

JUNE 29, 2022

As she waits for her four pieces of fried chicken and a biscuit, a teenage boy hustles through the door, places his order, and sits on the edge of a bench seat, tapping his foot and singing under his breath. Hotaki and his partners mobilized, serving lunch and dinner to roughly 350 affected families free of charge. Clay Williams.

Franchise 246

Franchise Franchising Cash Management Food Order 246

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. LTD to open its first Japan location in the Kamiosaki District in Shinagawa-ku, Tokyo.

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

EATER

OCTOBER 1, 2024

High South cuisine — a broad reference to foodways across the Ozarks in Arkansas, Oklahoma, and Missouri — relies heavily on local produce and sourcing practices. The couple eventually married and she convinced him to move back to Arkansas, where, in 2010, they opened a food truck serving crepes and galettes, among other French casual fare.

2011 264

2011 Food Truck Hotels Seasonal Menu 264

EATER

JUNE 5, 2023

As it did in many a diner, the open kitchen line at Spago spanned a back wall, with the full dining room in front of it — anyone could get a view of the chefs in action, along with any celebrities seated at the VIP tables in the middle. It’s true that open kitchens were hardly a new concept.

Fine Dining 323

Fine Dining Customer Experience Fast Casual Dine-in 323

The Rail

SEPTEMBER 30, 2024

Market positioning refers to where your business sits in the market. Differentiation refers to how you stand out above your competitors. You might be tempted to say serve better food, hire better staff , or charge a cheaper price. What Do We Mean by Market Positioning and Differentiation?

Bar 130

Bar Workshop Reference Hospitality 130

EATER

MAY 9, 2023

The restaurant and popular wedding venue Redbird in Los Angeles, for example, has six private event spaces , the largest of which can accommodate 108 seated guests. Because a restaurant with a PDR isn’t otherwise seating that space for regular service, the pricing is often done on a per-head basis, Donovan says from past experience.

Back of House 246

Back of House Events Front of House Beverage 246

EATER

JUNE 1, 2022

Unlike its cold, mayo-heavy Maine cousin, the Connecticut lobster roll showcases the natural flavor of lobster meat, which is served hot, nestled in a New England style hot dog bun (sliced on the top, not the side), and drizzled with warm butter. The culinary reputation of the Connecticut shoreline hinges on seafood.

Food Truck 246

Food Truck Brewery Seasonal Menu Hotels 246

EATER

MARCH 1, 2023

Everything is cozy, not pretentious or exclusionary; inside, the 250-seat space somehow feels intimate. We’ve got the ‘Fancy’ dresses,” she says, referring to her seminal 1991 cover of the Bobbie Gentry song. The restaurant sources the beef for its burgers and steaks from nearby cattle ranches operated by the Choctaw Nation.

Tourism 279

Tourism Hospitality Book 2024 279

Modern Restaurant Management

MAY 27, 2020

As workplaces, sports and entertainment venues, schools, colleges and universities, and other places of business begin to resume operations, Aramark developed customized plans to create safe and hygienic dining experiences for everyone the company serves. Altering seating arrangements to improve spacing between guests.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441