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. Mise en place is a way of life.

Front of House 267

Front of House Food Order Customer Service Customer Experience 267

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.

Customer Experience 346

Customer Experience Café Training Customer Service 346

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Becoming GREAT takes serious dedication and lots of repetition. Seek out every opportunity to learn something new every day.

Uniforms 342

Uniforms Point of Sale Coaching Small Business 342

Culinary Cues

JULY 22, 2021

Restaurants are open, and customers who have been prisoners of the pandemic are anxiously coming out of their shells and flooding to restaurants that are ill equipped to deal with the surge. As challenged as restaurants are right now, there must be an all-out effort to demonstrate value and to provide a positive experience.

Guest Recovery 450

Guest Recovery Uniforms Point of Sale Customer Experience 450

The Restaurant Times

NOVEMBER 18, 2021

The experience every customer enjoys needs to somehow be both effortless and memorable. The quest for providing customers with a continuously incredible dining experience is one that every restaurant must pursue. As the name suggests, such factors are often intangible to the customer themselves.

Customer Experience 59

Customer Experience Fine Dining Dine-in Customer Service 59

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 408

Guest Recovery Seasonal Menu Presentation Customer Experience 408

Culinary Cues

AUGUST 21, 2023

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. The entire experience was elevated and so were prices.

Back of House 395

Back of House Food Supply Government Dine-in 395

Squirrel Systems

MAY 22, 2020

Through this article we will look at a few interesting examples of how restaurants have transformed their take-out offerings to stay efficient during this period of reduced sales and satisfy customers through innovative technologies.

Take-out 52

Take-out Innovation Food Safety Kitchen Safety 52

Culinary Cues

APRIL 22, 2024

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. Value is a very personal consideration.

Consumer Goods 290

Consumer Goods Pricing Customer Experience Hospitality 290

Culinary Cues

JULY 29, 2024

So, when others invest so much time in bashing the field, restaurant life, owners and even customers, I get incredibly irritated. The good times, the challenges that we overcame, the team building that took place, and the joy of putting out countless delicious plates of food?” Earning money was such a thrill.

Back of House 363

Back of House Take-out Café Blog 363

7 Shifts

AUGUST 18, 2024

Opening and owning a bar is one of those unique life experiences; you have no idea what it will be like until you actually go for it. This could be a good choice if you find a business that is already established and has a loyal customer base. These elements need to work together to ensure your customers understand what you're about.

Bar 370

Bar License Email Marketing Customer Service 370

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef.

Seating 449

Seating Front of House Back of House Cash Management 449

7 Shifts

OCTOBER 28, 2024

However, it’s best to understand how cost-effective your current customer acquisition efforts are before dedicating resources to it. Knowing how to calculate and optimize your customer acquisition cost (CAC) can help you make smarter decisions about your marketing and advertising strategies.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

7 Shifts

OCTOBER 22, 2024

89% of people do dining research on their phones, so if you’re not making the most of your online presence, you're missing out on a huge opportunity. Whether through supporting local charities or participating in food drives, local restaurants can become go-to places for customers who want to support their community.

2025 195

2025 Marketing Social Media Email Marketing 195

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. The unpredictable nature of customer buying habits pushes restaurants to maintain inventories that exceed what is reasonable – why? Challenges solved. We can do this.

Social Media 475

Social Media Cash Management Blog Equipment 475

7 Shifts

JUNE 16, 2024

After analyzing the latest industry trends, viral content, and successful campaigns, we have developed an all-in-one marketing guide to help you craft your strategy to attract new customers and keep your previous diners coming back. How do you create a good restaurant marketing strategy? and create compelling content to reach them.

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Culinary Cues

JANUARY 11, 2022

Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. 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.

Customer Experience 375

Customer Experience Café Hospitality Customer Service 375

Culinary Cues

NOVEMBER 18, 2022

Take the time to think about it: This is a profile of the restaurant business that gets lost in all the negative press. [] SECOND LARGEST EMPLOYER. It is the repository of recipes, cooking methods, traditions, and the power of our melting pot country. [] A UNIVERSAL REWARD SYSTEM FOR CUSTOMERS. In 2021, there were 14.5

Agriculture 376

Agriculture Tourism Transportation Café 376

Social Hospitality

AUGUST 13, 2020

Customer service is at the core of innovation and good business practices. After all, the future in the hospitality sector quite literally lies in the hands of guests and customers, so it’s imperative that you always perfect your customer service. Personalize the Customer Experience. Integrate Virtual Assistants.

Customer Service 436

Customer Service Innovation Hospitality Hotels 436

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. I get it, profit in restaurants is sometimes hard to come by.

Pricing 359

Pricing Training Consumer Goods Customer Experience 359

Culinary Cues

SEPTEMBER 9, 2023

Now consider the heat and steam that create the atmosphere where this takes place. Unfortunately, it is my experience that cooks rarely embrace any type of physical conditioning and in fact don’t subscribe to understanding the connection. Treat yourself like you treat your restaurant customers. Do these 20 or more times.

Article 419

Article Take-out Café Customer Service 419

Culinary Cues

DECEMBER 26, 2020

So, as we close out on 2020 – here are some reflections and outcomes in the past that we might learn from. [] A DRAMATIC EVENT, BEYOND OUR CONTROL HAS SHUT THE DOOR ON RESTAURANT BUSINESS. Fighting the common sense approach to limiting customer and employee exposure may make sense emotionally, but it is not realistic.

Fine Dining 480

Fine Dining 2008 Kitchen Safety Customer Experience 480

Culinary Cues

JUNE 14, 2022

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? There is a great deal of pent-up demand and restaurants are struggling to figure out how to gear up. Remember only 1.4% Remember only 1.4%

Fine Dining 472

Fine Dining Food Supply Customer Service Presentation 472

ChowNow

JULY 17, 2024

In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. This could include providing exceptional customer service, maintaining high food quality, ensuring a clean and safe environment, and maximizing efficiency.

Operations 78

Operations Kitchen Safety Front of House Food Safety 78

7 Shifts

OCTOBER 20, 2022

But one can't deny that tips make up a majority of restaurant workers' take-home pay. In theory, it's simple, but this tip-out method is subject to federal laws and another layer of state-by-state laws on top of that. It's a constant conversation in the restaurant industry. Table of Contents. Tip Pooling Laws. Federal Tip Pooling Laws.

Tip Distribution 195

Tip Distribution Restaurant Law 2023 Cash Management 195

ChowNow

JULY 19, 2024

A well-thought-out menu is more than just a list of dishes. It’s a strategic tool that influences diner choices, enhances their dining experience, and ultimately drives your restaurant’s success. Additionally, think about recommended pairings, special combos, or offers that can encourage customers to try more items.

Menu 88

Menu Seasonal Menu Fine Dining Customer Experience 88

7 Shifts

DECEMBER 2, 2022

The team you put together and the experience you provide to your guests has to be top—notch. Figuring out the concept is hard enough. Of course, tasty food, a specific dining experience, and real estate locations all have a part to play. The names resonate and describe precisely the experience you will get.

Social Media 390

Social Media Customer Experience Food Truck Back of House 390

7 Shifts

NOVEMBER 22, 2021

It also requires money to open a restaurant and build it out, buy equipment and finance the operation until it reaches break-even. 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. Meet a Bank Lender.

Document 393

Document Cash Management Small Business Take-out 393

Next Restaurants

JULY 18, 2024

In this article, we explore some of the most compelling reasons why you should start implementing these positive changes within your restaurant. Traditionally, restaurants can throw out large amounts of food waste, some 11.4 million tons annually in the U.S., alongside producing as much CO2 as 42 coal-fired power plants.

Sustainability 123

Sustainability Menu Compost Seasonal Menu 123

7 Shifts

OCTOBER 28, 2024

In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? Take note that this is the net profit margin for bars, meaning it takes into account all of your expenses and is the true bottom line that shows how much money your bar is actually making.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

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

Perfect Daily Grind

FEBRUARY 27, 2023

To find out more about how the role of the barista has evolved in the Middle Eastern coffee market, I spoke to three local industry professionals. Read on to find out more. You may also like our article on coffee culture in Iran. She adds that she believes more progress will be made in the years to come.

Back of House 182

Back of House Social Media Customer Experience 2007 182

Aaron Allen & Associates

AUGUST 23, 2019

Some might console themselves with the thought that it’s not all bad but, for those ready to face the facts of negative sales — and work to overcome them — there are a few steps to take before heading in the right direction. And, what steps do we need to take to make sure we’re right-sizing our business along with that growth?

Article 76

Article Audits Social Media 2009 76

Sling

AUGUST 8, 2024

In this article, we discuss some of the basic steps that can help you bring your dream of starting an event planning business to fruition. If you’re brand new to the event planning industry, a great way to gain hands-on experience is to work for another company before going out on your own. It’s not as difficult as it may seem.

Events 78

Events License Hiring Website Management 78

Perfect Daily Grind

MARCH 6, 2023

These beverages can help a coffee business to stand out, as well as creating new sensory experiences for consumers. You may also like our article on the flat white and where it came from. I had been playing with the flat red recipe, and experimenting with the base of the drink, for quite a few years,” he says.

Beverage 169

Beverage Social Media Front of House Customer Experience 169

Modern Restaurant Management

FEBRUARY 9, 2021

Valentine’s Day is often a busy time for restaurants, but many are now dealing with various challenges amid the pandemic, like no indoor dining or limited capacity as well as more customers opting for carry out. With the Marketing Rule of 7 , it takes an average of seven interactions with a brand before a purchase takes place.

Marketing 221

Marketing Email Marketing Website Management Social Media 221

Perfect Daily Grind

JUNE 29, 2022

There’s no doubt that a sudden rush of customers is a familiar prospect for many baristas and café owners. However, dealing with a rush of customers is just part of working in a coffee shop and there is consequently a strategy for handling it. Read on to find out what they said. I’ve never felt so burnt out.”.

Customer Service 156

Customer Service Online Ordering Customer Experience Food Order 156