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Why restaurants should take reservations

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People fall into two categories when it comes to reservations: Love ‘em or hate ‘em. Guests on team reservations tend to be planners, the people who aren’t willing to wait for a table or roll the dice on where they’ll have dinner. Team no-reservations, on the other hand, prize spontaneity. Reservations bring order to this chaos.

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Restaurant service: What it takes to knock it out of the park in 2023

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Leveling up the dining experience and taking feedback seriously can turn guests into evangelists for your brand. 7 ways to improve customer service in your restaurant Hospitality staff must deliver excellent customer service to stand out in the current climate. Having a line out the door can feel like a good problem to have.

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Now serving: a new way on iPhone to manage the floor plan on the go

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The app makes it easy for restaurant owners and managers to take charge of any shift at any time, anywhere, and on any device. It’s been very valuable to be able to place reservations on the go,” says Layla Binafif, host at Trattoria Dario Italian Family Restaurant in Vero Beach, Florida. “I

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

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CHARGING FOR BREAD -SERIOUSLY?

Culinary Cues

It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices. Bread has always been a given. Great hospitality is common sense.

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THE KING IS IN THE HOUSE

Culinary Cues

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.

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THE EVOLUTION OF THE AMERICAN RESTAURANT

Culinary Cues

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds.