Culinary Cues

JANUARY 3, 2023

Customers would like up, sometimes around the block, hoping for a seat in her rather small restaurant where she featured, what we called – blue plate specials. I love my customers, I care about them, I am happy to see them, I want to know more about them, and I am grateful that they put their trust in my cooking.”. _Danny Meyer.

Hospitality 388

Hospitality Customer Experience Customer Service Small Business 388

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. Promote your differentiated product or service without making it a competitive statement but note that you intend to own a position.

Customer Service 326

Customer Service Social Media Customer Experience Reference 326

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

APRIL 15, 2023

This is who we are, we are in the service business. We want to make a respectable living, but there are few aspirations of wealth – our reward is feeling good about the product we produce, the service we offer, and the joy that can be passed on to those who chose to dine with us. We would love that.

Seasonal Menu 461

Seasonal Menu Café Point of Sale Social Media 461

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? The dance is well designed, and every person plays a role in bringing service to fruition. The work of the line cook is an exercise in choreography.

Uniforms 388

Uniforms Front of House Back of House Food Supply 388

Culinary Cues

DECEMBER 26, 2020

Loads of future thinkers are projecting the demise of the restaurant business after Covid -19 subsides, but just as many have done the same after each of the other earth-shattering events listed in this article. Fighting the common sense approach to limiting customer and employee exposure may make sense emotionally, but it is not realistic.

Fine Dining 482

Fine Dining 2008 Kitchen Safety Customer Experience 482

7 Shifts

AUGUST 18, 2024

This could be a good choice if you find a business that is already established and has a loyal customer base. Choosing Your Concept & Bar Type Defining your concept Your concept is the main idea or theme and includes service style, cuisine, menu, and music. This will give you a good idea of their product and service.

Bar 370

Bar License Email Marketing Customer Service 370

Culinary Cues

JANUARY 11, 2022

Successful restaurateurs are ones who understand the power of people marketing, of keeping the name of the restaurant in the public eye and communicating effectively with existing and potential customers. Those who are successful in the restaurant business live and breathe service and hospitality.

Customer Experience 380

Customer Experience Café Hospitality Customer Service 380

Culinary Cues

JUNE 29, 2024

The service staff members have been well-trained and are enthusiastic about the restaurant concept. Certainly, fantastic tasting, smelling, and looking food is essential and guests do return for great service, so, what else is missing? We know the technology is here to help us along, but the customer rarely thinks that way.

Dine-in 304

Dine-in Customer Experience Back of House Customer Service 304

Culinary Cues

AUGUST 22, 2022

The chef/owner knew how well (or poorly) they were doing and what the customer thought of the experience because they spoke with them every night, worked with each ingredient, took the garbage out, counted the cash, felt the pain associated with every broken plate or wine glass, and wrote the checks each week for employees and vendors.

Seating 452

Seating Front of House Back of House Cash Management 452

7 Shifts

JULY 24, 2020

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

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

JUNE 14, 2022

64% of those independent restaurants were “full-service”. Everywhere you look, people are beginning to line up for a return to the good old days of restaurant service. Passion, interest in learning, service orientation, personality, and drive will, as always, set the stage for a dynamic team and a successful restaurant.

Fine Dining 471

Fine Dining Food Supply Customer Service Presentation 471

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. This is, after all, how you would approach any other expense – the exchange of money for a product or service. That’s 21 meals for two people over seven days. Do the math.

Pricing 321

Pricing Marketing Insurance Seasonal Menu 321

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

AUGUST 4, 2022

Pride in doing things right is a tremendous motivator for employees, owners, and customers and a lack thereof catches up pretty quick. When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” Hey, I don’t know, and I don’t care.”.

Front of House 340

Front of House Back of House Coaching Uniforms 340

7 Shifts

APRIL 3, 2020

Please note thought: this article is meant to provide information only and is not a substitute for any professional advice you may receive from an accountant, lawyer, HR, or other professional. It’s also worth it to see if any POS providers are offering deals, discounts, or temporary free service during the COVID-19 situation.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

JUNE 9, 2024

Unfortunately, your customers are oblivious to the difficulty in operating a restaurant, especially at a time when challenges are abundant. As was the case for generations, customers expect that ingredients come from the farmer, fisherman, rancher, and producer to you. So, their expectations remain high, and their patience is low.

Customer Experience 352

Customer Experience Café Training Customer Service 352

Culinary Cues

AUGUST 21, 2023

Food was only surpassed by the breadth of wine lists and depth of distilled beverages, high priced art on the walls, enormously expensive glassware, Italian bone china plates, and custom sterling flatware. The dining experience was relegated to food in a to-go bag with little interest in presentation, quality assurance, or service.

Back of House 400

Back of House Food Supply Government Dine-in 400

7 Shifts

JUNE 4, 2021

Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. In this article, we'll go into 15 key performance indicators for restaurants, why they're important, how to calculate them, and more. Average customer headcount. Customer Acquisition Costs.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. To the owner/operator there are two things that define success: customer satisfaction and profit. Most people don’t get it.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

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. Cooks don’t have to work at mise en place, it simply “is.”

Front of House 271

Front of House Food Order Customer Service Customer Experience 271

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

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. Prime Filet or 14 oz.

Pricing 365

Pricing Consumer Goods Training Customer Experience 365

Culinary Cues

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. But restaurants like The Blue Gentian, were full of happy, very content customers. She still worked every day in the restaurant and aside from her duties in the kitchen, managed to visit nearly every guest table throughout service.

White Paper 332

White Paper Hospitality Fine Dining Reference 332

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 create a restaurant employee evaluation form.

Point of Sale 370

Point of Sale Download Communication Reference 370

Social Hospitality

SEPTEMBER 27, 2023

The right photos have the power to sway customer opinions in a matter of seconds, both positively and negatively. Below, we’ll go over what brand photography is as well as how the use of light and color can help convey your brand’s identity and leave your customers wanting more. This is why brand photography is so important.

Social Media 436

Social Media Email Marketing Uniforms Sourcing 436

Culinary Cues

FEBRUARY 1, 2021

I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.

Small Business 373

Small Business Front of House Customer Service Communication 373

Culinary Cues

SEPTEMBER 9, 2023

The cook will move constantly whether it is a rush (never run) from walk-in coolers to sinks, prep tables to stations, or pivot steps within a four to six-foot designated area during service. At the end of a shift cooks are drained (not even considering the mental and emotional toll that will be addressed in subsequent articles).

Article 423

Article Take-out Café Customer Service 423

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. In this article: What strategies do you use to motivate and engage your restaurant employees? Hiring the right people can make or break your business.

Leadership 195

Leadership Management Management Operations 195

Culinary Cues

APRIL 18, 2023

Guests will come for the food and the service, but they become raging fans of a restaurant with a story. If yes, then you are on the right path. [] CREATE CLIENTS, NOT CUSTOMERS: All customers are important, clients are connected. Customers may enjoy an occasional meal with you, clients have no reason to dine anywhere else.

Food Truck 330

Food Truck Back of House Education Training 330

Culinary Cues

OCTOBER 30, 2023

The path will involve a focus on physical plant, dynamic location, extraordinary service, relentless attention to detail, and way over the top food quality and uniqueness. The focus on location, physical plant, and extraordinary service may be off your radar but the hot dog – oh my God, it must be earth shakingly good.

Fine Dining 367

Fine Dining Front of House Dine-in 2016 367

7 Shifts

OCTOBER 20, 2022

In this article, we'll explain how tip pooling works in different states and what restaurant owners and operators can do to follow the laws. What about mandatory service charges? Disclaimer: The information in this article is general in nature and businesses should consider whether the information is appropriate to their needs.

Tip Distribution 195

Tip Distribution Restaurant Law 2023 Cash Management 195

Culinary Cues

AUGUST 19, 2023

Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat. Restaurants have always been there as an oasis for people when times are tough. Ah, but not everyone suffered during the depression.

Hotels 349

Hotels Influencer Compost Recycling 349

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. Recently, they’ve encouraged followers to play outside and also thanked nurses for their service. Hotel Trundle Shares Stories of Happiness.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Modern Restaurant Management

OCTOBER 7, 2024

In almost every conversation I have with other industry professionals, someone will say “before COVID… ” or “since COVID… ” As a matter of fact, in many of my articles I make the same comparison. I’ll make this connection for you later in this article. For $14.99

2025 189

2025 Loyalty Program Waste Compost 189

7 Shifts

OCTOBER 30, 2023

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. 509.049 ) requires food safety training for every employee in food service. Food safety training Florida law (specifically, F. or after 11:00 p.m. and 7:00 p.m.

Restaurant Law 221

Restaurant Law Certification Food Safety Cash Management 221

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. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession. Am I following my roadmap?”

Uniforms 347

Uniforms Point of Sale Coaching Small Business 347