Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you.

Coaching 466

Coaching Sports Point of Sale Take-out 466

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant. That smartphone is your media center. says McCutcheon.

Social Media 448

Social Media Hiring Website Management Hospitality 448

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. Future restaurateurs stare out the classroom window dreaming about what life will be like when they are released from their academic prison.

Management 448

Management Management Point of Sale Seasonal Menu 448

7 Shifts

APRIL 29, 2021

The application will remain open until funding runs out. Take a look at the program guide (in English and Spanish ) and the sample application. Any establishment that serves food or beverages to guests is eligible. Outdoor seating construction. How do I apply? Who is eligible to receive grants? This includes: Restaurants.

Restaurant Law 370

Restaurant Law Document Brewery Point of Sale 370

7 Shifts

AUGUST 2, 2024

The accounting process will seem less daunting once you understand what you need to do, know, and watch out for. The reason is simple: you know the ins and outs of your business, and your restaurant accountant should, too. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. It was great, but my back didn’t agree, and I eventually had to step out of that role. Take care of it and keep it sharp.

Kitchen Safety 414

Kitchen Safety Back of House Hotels Food Safety 414

Modern Restaurant Management

JANUARY 7, 2021

It literally refers to the idea of adding videos to your email campaigns. Without giving away your restaurant’s secrets, you can: Film recipe videos inspired by your restaurant’s take on revered or classic dishes. Your staff is an indispensable part of what keeps your restaurant serving. Seasonal recipe tutorials.

Email Marketing 572

Email Marketing Marketing Customer Experience Seasonal Menu 572

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

Time to break that out again. It's generally accepted that keeping food costs around 28-35% is what it takes to run a profitable restaurant. Your inventory turnover ratio tracks how many times you sell out of your entire inventory over a given period. meaning you sold out of your entire inventory once during this period.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

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 Management.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

AUGUST 6, 2021

Restaurant forecasting isn't really a "nice to have" - it's a step all successful restaurateurs have to take. No customer wants to hear that you're out of their favorite dish. It's a disruptive experience for guests who need to take time to review the menu all over again and decide on a dish they might not enjoy as much.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Admin: Filling out employment paperwork and receiving access to tools like the employee timekeeping portal, employee email, POS, and security system.

FOH 307

FOH Food Safety BOH Customer Service 307

Goliath Consulting

OCTOBER 19, 2020

Meanwhile, Chipotle is testing out new restaurant designs, and now have more than a 100 “Chipotlanes,” drive-thru stores where customers can pick up their digital orders (4). In the long run, restaurants will have to be adaptable, with seating plans that expand and contract easily and quickly” (5).

2021 339

2021 Point of Sale Food Safety Kitchen Safety 339

7 Shifts

OCTOBER 31, 2022

Taking the time and energy to create one proves to others (and yourself) that you're serious about the venture. You'll have a document to reference during the planning or opening of your restaurant. Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fast casual, fine dining, etc.)

Point of Sale 397

Point of Sale Back of House Document Download 397

EATER

FEBRUARY 1, 2021

In May, Eater SF referred to the bento as some of the “prettiest takeout in San Francisco.”. They’re an extractive industry that puts in a middleman which takes more or less what the profit would be, or more than the profit would be,” he says. It feels refined, relaxed, upscale, and approachable all at the same time. We broke even.”

Delivery 321

Delivery Online Ordering Customer Service Point of Sale 321

EATER

SEPTEMBER 26, 2023

license plates; a neon-accented diner serving fast food; and a McDonald’s-style playground. Parents laugh, whipping out phones to capture the moment. There’s a Mediterranean fish spot that wouldn’t look out of place in New England. Martani says people threw out 80 percent of the food in ABC Erbil’s first week.

Employee Relations 348

Employee Relations Travel Sports Social Media 348

Modern Restaurant Management

SEPTEMBER 30, 2020

The survey results reveal that 35 percent of respondents feel the same level of comfort dining out now as they did at the beginning of the pandemic. Some highlights inlcude: Consumers' projected dining out frequency. Some highlights inlcude: Consumers' projected dining out frequency. Primary reasons for dining out less.

2020 474

2020 Mobile Ordering Guest Recovery Customer Service 474

ChowNow

JULY 17, 2024

These objectives should be considered as you build out each component of your operations plan. Server: Take orders, serve food and beverages, and provide customer service. Host: Greets customers, manages reservations, and handles seating arrangements ( Host job description ).

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

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. Several U.S.

Training 312

Training Café Kitchen Safety Back of House 312

EATER

APRIL 30, 2024

Rule 4: All it takes are a series of sharp, well-directed shakes of a branch to deposit handfuls of pearl barley-like white “caviar” into a net. Ants will chase you when you take their eggs. But Num says the exercise isn’t about gathering enough eggs to fill out a menu. Rule 3: Ants are creatures of habit. Rule 5: Hurry.

Seasonal Menu 306

Seasonal Menu Agriculture Food Order Take-out 306

EATER

DECEMBER 15, 2021

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s. AR Lenoble.

Back of House 290

Back of House Tourism Hotels Vineyard 290

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

JUNE 21, 2024

It commonly shows up on menus, referring to an assortment of sushi and sashimi. Telma brings a considerate, locavore approach to Japanese cuisine, routinely taking trips around Brazil to learn about ingredients and cook alongside Brazilian chefs. Dishes frequently include ingredients that are neither Japanese nor Brazilian.”

Food Supply 309

Food Supply Recruiting Customer Experience Supplies 309

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. 21c Museum Hotels A spread of takes on Ozarks classics at the Hive, inside the 21c Museum Hotel. Angelina Lopez A spread of dishes at Conifer. What is High South cuisine?

2011 264

2011 Food Truck Hotels Seasonal Menu 264

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. 55 out of the top 100 U.S. Ono Blend Founders Daniel Fukuba and Stephen Klein. Foodable Labs). Foodable Labs).

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

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

EATER

JUNE 5, 2023

Being a flight attendant is another — think of the emotional labor required to smile and appear chipper while some guy inevitably takes off his shoes on the plane. Even taking a Zoom meeting at a cafe means everyone around you now knows what you’re like in meetings. It’s true that open kitchens were hardly a new concept.

Fine Dining 323

Fine Dining Customer Experience Fast Casual Dine-in 323

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

Goliath Consulting

NOVEMBER 23, 2021

Diners normally have to take action to learn about a restaurant’s offerings – call, visit the website, or browse social media pages. So, when a tourist is visiting and trying out a new restaurant, digital menus can easily be translated through the phone’s software and make the dining experience easier for them. References.

Loyalty Program 221

Loyalty Program Customer Experience Online Ordering Customer Service 221

7 Shifts

JULY 1, 2024

Since your main focus would be selling alcohol to your customers, you need to take a few extra steps. Locations with high tax rates and cost of living can affect your bar’s profitability, while areas with affluent customers can record higher margins because they can shell out more for premium drinks and services.

Bar 221

Bar License Food Supply Restaurant Law 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’s father was a doctor and had to take a job driving a taxi when he arrived in New York. “It “I had to stop at Crown’s.”.

Franchise 246

Franchise Franchising Cash Management Food Order 246

EATER

JUNE 1, 2022

If you want to chill out with some apizza and a proper, buttery lobster roll, head to Connecticut. Brought to New Haven by Neapolitan immigrants in the early 20th century, apizza refers to very thin-crusted, slightly asymmetrical pies cooked in blisteringly-hot brick ovens. Knot Norm’s. Lobster Roll at Knot Norm’s. John Shyloski.

Food Truck 246

Food Truck Brewery Seasonal Menu Hotels 246

Restaurant Clicks

APRIL 5, 2021

Take a look at some of the best Indian restaurants in Washington, D.C. They are often referred to as one of the fanciest Indian restaurants in D.C. Get ready to take your videos and photos! as there are only 300 servings made per day. Of course, Indique is available for take out orders as well. Order Online.

Online Ordering 176

Online Ordering Reservations Food Order Outdoor 176

Perfect Daily Grind

NOVEMBER 4, 2022

Fairtrade launches Living Income Reference Price for Ugandan arabica. Fairtrade also established a proxy reference price of 7,150 Ugandan shillings/kg (US 85.3 Fairtrade also established a proxy reference price of 7,150 Ugandan shillings/kg (US 85.3 cents/lb) for Fair Average Quality (FAQ) robusta coffee. Tue, 1 Nov.

2023 154

2023 Hospitality 2022 Food Supply 154

EATER

DECEMBER 6, 2022

Capital-T Trends have had the space to take root as customers crowded into dining rooms and traveled around the country, bringing their excited energy with them to red-sauce Italian joints, vibey supper club-inspired spots, and so many pop-ups turned full-fledged restaurants. From a 22-seat room in D.C.’s Hillary Dixler Canavan.

2022 246

2022 Fine Dining Dine-in Food Truck 246

Restaurant Clicks

DECEMBER 11, 2021

It has a large Polish-American community and is sometimes referred to as Little Poland. The majority of the bar seating is at the bar itself, an extra-long countertop that stretches the entire width of the room. They also serve cans and draft beer from local and regional breweries.

Bar 147

Bar Brewery Back of House Front of House 147