Culinary Cues

MAY 12, 2025

Kitchens of great renown are staffed with dozens of talented young cooks, some even there as a stagiere working just to learn and build their resumes. Make the sandwich your lifes work. Finally, take care to wrap this work of art correctly. For generations excellent meant complicated, intense, all-consuming, and sacrifice.

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Fine Dining Seasonal Menu Front of House Customer Experience 348

Culinary Cues

JANUARY 26, 2025

Some of the work that tends to go un-noticed is incredibly difficult physically, mentally, emotionally, and sometimes even spiritually. If you have worked on a farm, as an example, you know how hard the daily work is, how unrelenting the physical demands are, and how heart-breaking it can be when Mother Nature fails to cooperate.

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Food Hotels Fine Dining Agriculture 446

Culinary Cues

NOVEMBER 25, 2024

We live in an information overload society where fear of missing something leaves us attached to our phones and televisions seeking the latest catastrophe, political misstep, impending sense of doom, or vision of the apocalypse. It can be overwhelming, pointing us down a very dark path. Taking the time to be grateful is so refreshing.

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Food Supply Uniforms Café Take-out 409

Modern Restaurant Management

JUNE 2, 2025

Rising restaurant prices and increased cost-of-living expenses are significantly altering dining out habits in both the US and UK, according to a new survey from Attest. Among the key findings affecting restaurants: Price Sensitivity : 86 percent of consumers in both the US and UK feel restaurant prices are higher than last year.

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Menu Innovation Loyalty Program Fast Casual 282

Modern Restaurant Management

MAY 13, 2025

” “Work-life balance is important, but in this industry? Nothing New For the first time in history, four generations—Baby Boomers, Generation X, Millennials, and the first wave of Gen Z — are working side by side. Now, Millennials are side-eyeing Gen Z’s work ethic.

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Leadership Hospitality Coaching 2024 251

Culinary Cues

OCTOBER 23, 2024

It is an important question that some of us wrestle with while others may simply shrug their shoulders. We dedicate a significant part of our lives to a profession for reasons that are important to us and not others. We are in the business of service and in service to the business. Or “I thought you believed in….”

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Café Pricing Hiring Blog 426

Modern Restaurant Management

FEBRUARY 18, 2025

On top of that, he had enough free time to take vacations most of us could only dream about. He recognized something most of us miss; burnout is a real problem in the restaurant business. Vincent Russo saw these facts and used them to enrich his family. And now, I’m sharing it with you. Vincent cracked the code.

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Social Media Book Back of House Take-out 432

Culinary Cues

JANUARY 13, 2025

Just like in professional sports, it is the collective effort of a focused restaurant team that includes every player from owner to dishwasher that makes this business work. A collective effort MVT (most valuable team), not MVP.

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Coaching Sports Presentation Seasonal Menu 442

EATER

APRIL 30, 2025

On two versus one I found a space that didnt require a great deal of work or funding. We have tried to run our own delivery apps through our website, but frankly, this is not how modern consumer behavior works. Serving foie gras is not profitable for us: $8 is a sticker shock, but that is exactly what it costs us.

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Serving 2025 Fine Dining Employee Relations 284

Modern Restaurant Management

MAY 19, 2025

Many recognized the inefficiencies of the tools they were using and started laying the groundwork for a more connected, tech-enabled future. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains.

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Hospitality Front of House Back of House Food Order 275

Culinary Cues

FEBRUARY 24, 2025

Some of us have the means, had the upbringing, enjoyed good fortune to be able to do what is in our hearts and our minds to do. But that time is still with us its just removed from our consciousness when not personally felt. We delude ourselves if we believe that those times are behind us.

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Back of House Travel Government Education 386

Modern Restaurant Management

JANUARY 30, 2025

This allowed us to craft personalized campaigns that aligned with evolving consumer preferences, such as sustainability and transparency. We worked closely with clients to develop authentic, engaging stories that resonated with their audiences. Casucci, Founder & CEO at Thought For Food & Son.

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Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

DECEMBER 16, 2024

A new year is creeping up on us again, bringing fresh opportunities—and challenges—for restaurant operators. Focus on: Starting Early: Work with your benefits provider to set up open enrollment well before year-end and provide employees with easy-to-read guides and clear deadlines.

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Modern Restaurant Management

JANUARY 20, 2025

Sysco, US Foods, and similar distributors have multiple revenue streams, but in this article, we’ll focus on one of their biggest sources of income: margins. Many operators believe they’re stuck with whatever deal they’re given, but that’s far from true. billion for yourself. Be wary of common tactics.

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Operations Beverage Point of Sale Pricing 418

EATER

NOVEMBER 26, 2024

In the US, matcha sales have reportedly reached in excess of $10 billion over the past 25 years. At least four manufacturers that Sazen works with are experiencing supply shortages over their “entire matcha portfolio” and have suspended sales. Too much matcha was sold from June to September, the sign states.

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Point of Sale Food Supply 2001 Fast Casual 307

Modern Restaurant Management

MAY 9, 2025

In 2024, our QSR Automations team faced evolving demands from enterprise clients that required us to rethink our approach to onboarding. By fostering an inclusive and high-performing team culture, we created agile processes that allowed us to adapt quickly and effectively.

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Leadership Innovation Technology 2024 251

Culinary Cues

FEBRUARY 5, 2025

Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? The knee jerk reaction is to rely on technology to save us. The restaurant has been, is, and hopefully will remain a special place for gathering, celebrating, relaxing, learning about, and enjoying the work of the chef and mixologist.

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Fine Dining Food Supply Customer Service Recruiting 242

EATER

MAY 28, 2025

On counter service Initially during the pandemic, we didnt know from one minute to the next what the city or state was going to hand us. It makes hiring easier, first of all, and you can lean into the staff that you have and really work on those relationships. In March, the restaurant group announced a forthcoming second location.

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Seating Back of House 2025 Presentation 202

Culinary Cues

APRIL 7, 2025

I dont have any secret inside information, only speculation based on decades of observation and working with cooks of all ages and backgrounds. Keep in mind the distinction between professional cook and those who fall into the kitchen work without real intent. A diverse workforce has been the norm for decades.

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Kitchen Safety Food Supply 2030 Healthcare 302

Goliath Consulting

MAY 26, 2025

Ask for a Portfolio and Performance Metrics Dont just look at follower countask for a portfolio, past work examples, and performance stats like engagement rate or reach on previous posts. The wrong hire can lead to off-brand posts, low engagement, and wasted effort. Look for creators who already engage with your local food scene.

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Hiring Social Media Fast Casual Email Marketing 221

Modern Restaurant Management

APRIL 28, 2025

” That vague language cost us the case—and the company money. .” ” That vague language cost us the case—and the company money. A solid unemployment claim response would look like this: “Employee failed to report to work on [date], [date], and [date]. Wasn’t a good fit.”

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Document Coaching Audits Training 340

Modern Restaurant Management

DECEMBER 31, 2024

2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.

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2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

MAY 14, 2025

Murray is working with hospitalty veterans including: Elizabeth Meltz, Women in Hospitality United; Mary Sue Milliken, Regarding Her; Dina Samson, Regarding Her; Sylvie Gabriele, Regarding Her; Anne McBride, James Beard Foundation; and Sarah Ax. To build a thriving, equitable, and enduring restaurant industry, we need to work together.

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Website Management Hospitality Sustainability Education 221

ChowNow

FEBRUARY 5, 2025

You can start by using QR codestheyre a frictionless way for customers to leave reviews with minimal effort. Leave us a review! If you have a moment, wed really appreciate a quick review on Googleit helps us a lot! To rank higher on a Google search engine results page (SERP). We love hearing feedback like this.

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2025 Customer Experience Customer Service Website Management 221

Modern Restaurant Management

MAY 15, 2025

My past experience, particularly in managing operations and growing brands, has been really valuable as I work to expand these businesses, streamline processes, and create better experiences for both our customers and our franchisees. It’s important to us that our partners share our values and vision.

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Fast Casual Food Franchising Franchise 221

EATER

MAY 14, 2025

But what it did allow us to do was space out our tables 3-plus feet so guests felt comfortable dining indoors. On the operational benefits of expansion We have more hands to free up the work, which allows for more time to develop new dishes. Though the team was already planning to expand, COVID-19 accelerated the necessity of moving.

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Seating Dine-in Outdoor Beverage 257

EATER

OCTOBER 21, 2024

Climate messaging can’t work if customers are too put off to walk through the door once, let alone habitually. He worked on getting even more supply from local farms, and at a time when there were seemingly constant grocery shortages, he connected customers directly to the farms where he was getting his eggs and produce.

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Sustainability Sourcing Consumer Goods Seasonal Menu 329

Culinary Cues

OCTOBER 27, 2024

I have been thinking a lot about the word excellence, what it means, how it applies to each of us, and the impact that it has on everything. He used this foundation of excellence to chart a different course where those standards were blurred. Picasso, from the age of seven, was trained in copying the work of traditional masters.

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Training Coaching Uniforms Café 417

Modern Restaurant Management

FEBRUARY 27, 2025

“We’re thrilled to collaborate with Dylan, who is the perfect partner for us because she also combines a bunch of amazing things – she’s a talented and successful artist, basketball star, entrepreneur, activist, fashionista, and social media influencer. Why you wanted to franchise.

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Franchise Franchising Social Media Influencer 221

Modern Restaurant Management

MARCH 3, 2025

Penguin symbolizes adaptability, personality, and a touch of playfulness, reminding us that the best brands don’t just follow trends; they carve their own paths.” ” What is the process of working with someone to bring a brand to life? The work doesn’t stop with launch though.

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Social Media Customer Experience Email Marketing Loyalty Program 251

EATER

OCTOBER 21, 2024

Swift now works with 150 roasters across the country and is responsible for many of the coffees listed here. Swift now works with 150 roasters across the country and is responsible for many of the coffees listed here. Here’s how it works: Roasters send beans to Swift, and Swift sends them back instant coffee. “We

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Back of House SEO Uniforms 2016 301

ChowNow

JANUARY 27, 2025

As first responders work tirelessly to contain the fires and protect lives, local businesses have stepped up to provide essential aid in whatever ways they can. Your kindness and generosity remind us what community is all about. Cafecita donated a weekends worth of drip coffee sales to the CA Fire Foundation.

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Food Supply Social Media Food Order Take-out 300

EATER

MAY 14, 2025

Labor is your biggest expense, and its a lot of work to raise good oysters, he says. Salt water is corrosive, and the boats used to retrieve the oysters from their floating farms require constant maintenance after being battered by the ocean. Why is it so hard to find $1 oysters these days?

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Pricing Equipment Consumer Goods Bar 300

Modern Restaurant Management

JULY 24, 2024

When we first started XO Marshmallow, we expected summer to be the busiest time of the year for us. Pivoting was hard that first year, but by year two ,we realized this was the trend and started focusing more time on preparing for the holiday season and using summer as a time to gear up for that rather than sales.

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Social Media Cash Management Point of Sale Customer Experience 472

Culinary Cues

JANUARY 19, 2025

This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our careers and what it meant to be good, or even great, not just competent at what we do.

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Uniforms Education Waste Blog 344

7 Shifts

NOVEMBER 27, 2024

Like their father before them, Brett’s children grew up working in the family restaurant. There was no learning curve — they found the app easy to use and easy to train their managers on. If you know how to work an iPhone, if you know how to work an app, it’s pretty self-explanatory.

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Website Management Communication Point of Sale Coaching 195

Modern Restaurant Management

APRIL 4, 2025

Teneshia Murray What are the signs to look for that a concept is not working and should be reevaluated? Since the area didn’t appreciate the food options, I changed the concept and the vibe, and it immediately started working. When running a restaurant, of course, making money should be an integral part.

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Social Media Customer Service Customer Experience Influencer 221