Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

Culinary Cues

NOVEMBER 20, 2023

One of the most difficult tasks that any restaurateur or chef faces is convincing a customer to walk through the door for the first or twentieth time. Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. Restaurants need to share this with their community of businesses.

Customer Experience 376

Customer Experience Customer Service Food Safety Hospitality 376

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. More than 800 articles and short stories on kitchens & restaurants. The wine list carried the names of vintners whom everyone in the community knew and the ambience was warm and unpretentious.

Seating 452

Seating Front of House Back of House Cash Management 452

Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Kitchen Safety 441

Kitchen Safety Food Safety Coaching Training 441

Culinary Cues

JANUARY 11, 2022

People who enter the restaurant business are typically individuals with a number of experiences working in other restaurants in positions from entry level to management. Those who try to become restaurateurs without this breadth of experience are in for a rude awakening.

Customer Experience 380

Customer Experience Café Hospitality Customer Service 380

Culinary Cues

JUNE 9, 2024

Of course, all these issues make it more difficult for restaurants to survive, but even deeper than that it pushes the restaurant experience into the category of commodity. Unfortunately, your customers are oblivious to the difficulty in operating a restaurant, especially at a time when challenges are abundant. Food for thought.

Customer Experience 352

Customer Experience Café Training Customer Service 352

Culinary Cues

JANUARY 18, 2021

Just imagine how shocking it would be to enter that culinary school classroom or kitchen without having those experiences under your belt. Those decisions in life that are monumental are learning experiences, but proper research will help to minimize the negative impact of wrong ones. PLAN BETTER – TRAIN HARDER.

Customer Experience 440

Customer Experience Blog Café Education 440

Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. If you can get your inspired mission across with very few words, then it is more likely that staff and customers will remember it and “buy-in”.

Customer Service 326

Customer Service Social Media Customer Experience Reference 326

Culinary Cues

AUGUST 21, 2023

It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. The entire experience was elevated and so were prices. People traveled cross country to experience these chef extravaganzas. Some partnered to this end, while others struggled or closed.

Back of House 400

Back of House Food Supply Government Dine-in 400

Culinary Cues

JUNE 29, 2024

Memorable food, exceptional experiences, a perfect evening…these are the types of reviews that every chef hopes for and every restaurant strives for. Work at it and the dining experience will improve exponentially. [] REMEMBER A GUEST’S PURCHASING PROFILE: There is no excuse today for failing to know the buying habits of your guest.

Dine-in 304

Dine-in Customer Experience Back of House Customer Service 304

7 Shifts

DECEMBER 27, 2019

In this article you’ll learn: What’s to blame for high employee turnover in the restaurant industry What employee turnover costs the industry Several solutions for battling staff turnover What’s to blame for the restaurant industry’s high employee turnover rate? Team culture and customer service also suffer. Here’s how.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

Culinary Cues

NOVEMBER 18, 2022

It is the repository of recipes, cooking methods, traditions, and the power of our melting pot country. [] A UNIVERSAL REWARD SYSTEM FOR CUSTOMERS. All other aspects of tourism rely on the restaurant to punctuate an experience. Over 800 articles about the business and people of food). PLAN BETTER – TRAIN HARDER.

Agriculture 382

Agriculture Tourism Transportation Café 382

Culinary Cues

SEPTEMBER 30, 2024

From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. The promise of something special adds unique value to a meal that elevates the experience beyond the transaction of product for price. Do the math.

Pricing 321

Pricing Marketing Insurance Seasonal Menu 321

Culinary Cues

JUNE 23, 2024

Why are more and more restaurants reducing service and menus or closing their doors because of a labor shortage while customer demand for the restaurant experience is on the rise? Why is it that culinary schools are faced with declining enrollments?

Uniforms 388

Uniforms Front of House Back of House Food Supply 388

Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. It was an emotional experience reading this article and knowing that thousands of other chefs and restaurateurs across the country could have written a similar one. Restaurant Consulting.

Article 319

Article Point of Sale Take-out Dine-in 319

7 Shifts

APRIL 9, 2020

Fries are a unique challenge in the food delivery space, however there are ways around these challenges with proper packaging and slight tweaks to your menu to provide the best experience for your customers. Leave sauce on the side This one is simple: leave the sauce on the side and let the customer mix it in.

Travel 370

Travel Delivery Food Food Order 370

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. CAFÉ Talks Podcast.

Pricing 365

Pricing Consumer Goods Training Customer Experience 365

Culinary Cues

JUNE 3, 2024

Treat everyone as you would want to be treated. [] LISTEN AND HEAR Hear the chef, manager, your peer cooks, the dishwasher, service staff, vendors, and customers. Be excellent at every task no matter how large or small. [] TRACK YOUR EXPERIENCES You experienced it – write it down. Am I following my roadmap?”

Uniforms 347

Uniforms Point of Sale Coaching Small Business 347

Social Hospitality

FEBRUARY 25, 2021

How can you convince a customer to come to your business and spend money on your food? In addition to bringing customers to your restaurant, your 2021 marketing should focus on bringing your restaurant to them. In addition to bringing customers to your restaurant, your 2021 marketing should focus on bringing your restaurant to them.

2021 434

2021 Social Media Mobile Ordering Online Ordering 434

7 Shifts

JULY 24, 2020

That’s why we’ve selected 3 books that focus on people—customers and staff. Setting the Table focuses on Meyer’s philosophy of Enlightened Hospitality , which revolves around relationships and respect—between both staff and customers. Improving these relationships is a surefire way to improve your restaurant’s service and bottom line.

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

JUNE 14, 2022

SECOND: As large chains and corporate restaurants seek to find solutions through efficiency using technology and dumbing down menus, independents must re-invigorate their commitment to hospitality, person-to-person contact, creativity, and customer experiences. Over 700 articles). Remember only 1.4% Restaurant Consulting.

Fine Dining 471

Fine Dining Food Supply Customer Service Presentation 471

Culinary Cues

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. You’re only as good as your mise en place.”

Front of House 271

Front of House Food Order Customer Service Customer Experience 271

7 Shifts

AUGUST 10, 2020

If you answer to question #1 is yes, and question #2 is no, you’re not embodying the behaviors you expect from your staff, who in turn interact with your customers. Check out this article on Lifehack for DIY tips for how to cheaply save space and organize content in your back office. Don’t have the budget for any filing products?

Document 351

Document Restaurant Law Book Point of Sale 351

7 Shifts

NOVEMBER 22, 2021

In this article, you'll learn how to get a business loan for your restaurant so you can make your dream of starting or growing your restaurant a reality. Customer Analysis : discuss the types of customers you will attract and serve. Starting a successful restaurant requires passion, hard work and persistence. Table of Contents.

Document 393

Document Cash Management Small Business Take-out 393

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts.

Management 370

Management Management Document Hiring 370

7 Shifts

OCTOBER 22, 2024

From improving your Google listing to leveraging customer reviews, these tips will show you how to boost your visibility and drive more traffic to your restaurant. If your website isn’t optimized for mobile, you could be losing out on potential customers. This way, you won’t need to code your site from scratch.

Book 195

Book Marketing Email Marketing Social Media 195

Modern Restaurant Management

DECEMBER 9, 2024

In this article, we delve into five key ways that you should be using your POS data to forecast holiday demand for your restaurant. It’s the perfect season for experimenting with new menu items that align with previous seasonal trends.

POS 166

POS Seasonal Menu Point of Sale Customer Experience 166

Culinary Cues

APRIL 18, 2023

Stop believing that the ingredients you use come off the back of a truck. [] THINK VALUE, BUILD EXPERIENCES: Simply raising prices is not the right solution to sagging profitability. If yes, then you are on the right path. [] CREATE CLIENTS, NOT CUSTOMERS: All customers are important, clients are connected.

Food Truck 330

Food Truck Back of House Education Training 330

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. But restaurants like The Blue Gentian, were full of happy, very content customers.

White Paper 332

White Paper Hospitality Fine Dining Reference 332

7 Shifts

NOVEMBER 15, 2024

They play a big role in overseeing your inventory and attending to customer complaints. In this article: How do you handle inventory management to keep the bar always adequately stocked? What would you do if a customer claims they were overcharged? How would you handle a conflict between a bar staff and a customer?

Bar 195

Bar Management Management Hiring 195

7 Shifts

NOVEMBER 15, 2024

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. Hiring the right people can make or break your business.

Leadership 195

Leadership Management Management Operations 195

Social Hospitality

OCTOBER 10, 2023

This article seeks to answer that question by diving deep into this exciting phenomenon. They don’t have a physical dining area for customers. They don’t entertain dine-in customers. A broader menu can help catch more customers, benefiting all participating businesses. Are virtual restaurants the future of dining?

Online Ordering 222

Online Ordering Social Media Food Order Customer Experience 222

Culinary Cues

APRIL 22, 2024

How can a chef set the stage for a dining experience if restaurants continue to look at everything as an extra charge. The a ’la carte model lacks an understanding of how people perceive value and how the chef desires to create enjoyable experience and focus on a way to attract return guests. Value is a very personal consideration.

Consumer Goods 294

Consumer Goods Pricing Customer Experience Hospitality 294

7 Shifts

DECEMBER 11, 2019

In a heated competition between Subway and Quizno’s, this fiasco angered many Quizno’s customers, effectively costing Quizno’s their path to victory in this sandwich war. To respond to the chicken shortage, KFC took out a full-page ad in multiple publications, apologizing to their customers. This was the right move for Burger King.

Franchise 435

Franchise Franchising Email Marketing Communication 435

Culinary Cues

SEPTEMBER 9, 2023

Unfortunately, it is my experience that cooks rarely embrace any type of physical conditioning and in fact don’t subscribe to understanding the connection. At the end of a shift cooks are drained (not even considering the mental and emotional toll that will be addressed in subsequent articles). This is very, very important!

Article 423

Article Take-out Café Customer Service 423

7 Shifts

NOVEMBER 17, 2020

Bonus : Don't miss our downloadable employee evaluation form template at the end of this article! For example, if an employee isn't aware that they need to improve their customer service skills, then an evaluation form can be used to open a discussion about sharpening them. How to communicate with staff after performance reviews.

Point of Sale 370

Point of Sale Download Communication Reference 370

7 Shifts

FEBRUARY 4, 2021

Beechwood Doughnuts is a popular doughnut bakery in St Catharines, Ontario, which has been serving delectable doughnuts—from nanaimo to pumpkin cheesecake —to thousands of customers for six years. Six years later, Beechwood Doughnuts sells thousands of hand-crafted doughnuts per day to customers lined up around the block (pre-COVID).

Operations 370

Operations Book Small Business Communication 370