Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. 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. These businesses can’t give up! There must be a solution!

Customer Experience 376

Customer Experience Customer Service Food Safety Hospitality 376

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

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 400

Back of House Food Supply Government Dine-in 400

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 380

Customer Experience Café Hospitality Customer Service 380

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

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 347

Uniforms Point of Sale Coaching Small Business 347

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 352

Customer Experience Café Training Customer Service 352

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

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 365

Pricing Consumer Goods Training Customer Experience 365

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. If you are going to invest in “dinner out” then this is where you would prefer to spend your money. Here are some thoughts: PRODUCT: Take a hard look at your menu.

Pricing 321

Pricing Marketing Insurance Seasonal Menu 321

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual.

Book 370

Book Management Management Restaurant Law 370

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.

Article 319

Article Point of Sale Take-out Dine-in 319

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. I was fresh out of university. People treat it as an experience.” My partner was really into baking. was a pain. “I was a pain.

Operations 370

Operations Book Small Business Communication 370

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 382

Agriculture Tourism Transportation Café 382

7 Shifts

AUGUST 10, 2020

Taking the time to set up a restaurant organizational system is an investment – but it’s one that will certainly pay off in the form of more efficiency. Here are some reasons why you may want to carve some time out in your schedule to reorganize your working space. Don’t have the budget for any filing products?

Document 351

Document Restaurant Law Book Point of Sale 351

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 471

Fine Dining Food Supply Customer Service Presentation 471

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

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

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 271

Front of House Food Order Customer Service Customer Experience 271

7 Shifts

DECEMBER 11, 2019

A lack of communication can take a serious toll on franchise owners, particularly in the realm of finances. 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.

Franchise 435

Franchise Franchising Email Marketing Communication 435

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

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 368

Back of House Take-out Café Blog 368

Culinary Cues

APRIL 18, 2023

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Does it stand out as something in a class all to itself?” Customers buy a meal; clients invest in a relationship with you.

Food Truck 330

Food Truck Back of House Education Training 330

Culinary Cues

OCTOBER 30, 2023

There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. What will it take for you to become part of that club?

Fine Dining 367

Fine Dining Front of House Dine-in 2016 367

Culinary Cues

MAY 2, 2020

Breathe in – breathe out. We breathe to cleanse our soul and to refresh our heart, to take time to reflect and put aside our anxiety, to pause and think more clearly, to contemplate the bigger picture and to start anew as an individual or part of a group. Here are some thoughts: [] BREATHE MORE THAN YOU TAKE A BREATH.

Training 304

Training Take-out Transportation Customer Experience 304

7 Shifts

OCTOBER 22, 2024

Nowadays, running a successful restaurant takes more than great food and good service. 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. A smooth mobile experience keeps people engaged and leads to more online bookings.

Book 195

Book Marketing Email Marketing Social Media 195

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 423

Article Take-out Café Customer Service 423

7 Shifts

MARCH 27, 2020

Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Read through our article on how to pivot your restaurant to takeout & delivery to see if leveraging these revenue channels is an option for your business. Reach out to those in need and engage in genuine conversation.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

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

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 294

Consumer Goods Pricing Customer Experience Hospitality 294

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

Culinary Cues

FEBRUARY 1, 2021

I have always looked at it this way: if you strive like crazy for perfection – an all-out assault on total perfection – at the very least you will hit a high level of excellence, and then you might be able to sleep at night. It is these endearing stories that help to establish the longevity and resiliency of a restaurant. “I

Small Business 373

Small Business Front of House Customer Service Communication 373

Culinary Cues

APRIL 5, 2021

My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner. I had no such plan at the age of 16, so like many who will read this article I was stepping out day after day without any direction. Take the work that you do seriously.

Take-out 391

Take-out Small Business Food Order Café 391

7 Shifts

OCTOBER 22, 2019

Instagram is now reshaping the way diners consume their food, and in return restaurants have changed to accommodate the need for “ Instagrammable ” experiences. Now, the restaurant has lines extending around the block with patrons waiting to taste—and take photos of—their food. Source: [link] No wonder Instagram has the impact it does.

Marketing 284

Marketing Social Media SEO Consumer Goods 284

Social Hospitality

OCTOBER 28, 2020

The hospitality industry is the poster child of customer-centricity and always putting the customers’ needs first. Customers are now accustomed to a new level of customer care. Thus, those in the world of hospitality need to, again, elevate their own service and boost the experience they provide to guests.

Hospitality 237

Hospitality Hotels Customer Service Customer Experience 237

Social Hospitality

MAY 6, 2020

Nevertheless, some brands have demonstrated how to be good to their customers, associates, healthcare providers, and communities during this time. The luxury hotel, where rooms typically top $1,000 a night, closed at the end of March and is not taking new bookings. Balboa Bay Resort: Bringing the Experience Home.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

7 Shifts

OCTOBER 15, 2020

Based on my conversations with dozens of restaurateurs and operators, as well as other technology providers over the past few months, this article will quantify how the New York market has been impacted, and what forward-thinking operators are doing to adapt and thrive.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285