article thumbnail

Serve Your Employees with Holistic Well-Being Benefits

Modern Restaurant Management

This can include financial planning workshops, retirement savings programs,an employer 401(k) matchandaccess to financial counseling services.Encourage them to take advantage of free benefit plans for tuition counseling and assistance, if available.

Serving 373
article thumbnail

2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

Beverage 450
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

BEFORE THE DINING EXPERIENCE TRY THE KITCHEN EXPERIENCE

Culinary Cues

Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” These team members will go out of their way for the guest because you do so for them. Take care of your employees and vendors and they will take care of your paying customers.

article thumbnail

Why Culinary Programs Fail

Culinary Cues

LACK OF COMMUNICATION WITH THE BUSINESSES THEY SERVE. Volunteer for a stage at a great local restaurant, take an occasional sabbatical to re-enter the industry, attend conferences and workshops, take a class on a new method of preparation, and belong to professional organizations. You can’t teach what you don’t know.

Education 587
article thumbnail

From Consumption to Connection: Restaurant Promotion Trends for 2024

Modern Restaurant Management

Trend Two: Increasing the Importance of User-Generated Content (UGC) UGC serves as social proof and is more effective than direct advertising. This serves as a demo version of a guest’s visit. Trend Five: Becoming an Expert in Your Topic In today’s world, just serving delicious food is not enough.

2024 520
article thumbnail

Blending in with the Plant-Based Trend

Modern Restaurant Management

From the beginning of the R&D two years ago, there were always notable Chefs and tasters to give input during workshops or events. Chefs, and consumers already know this, we’re just here to make it easy for chefs to serve it up.

article thumbnail

FULL HOUSE, ALL HANDS ON-DECK

Culinary Cues

Emmett and Sally were in the zone, Scott was on expo serving as liaison between front and back of the house, calling out orders, wiping the rims of plates, and setting garnishes in place. Since the group would fit lunch between breakout seminars, we only had a little over 90 minutes to serve 300.