Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. In small private entrepreneurships it is common for owner/operators to not take a steady salary so they might meet payroll or pay a vendor for recent deliveries. This is who we are, we are in the service business.

Seasonal Menu 461

Seasonal Menu Café Point of Sale Social Media 461

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. In the same light, the employee has a personal responsibility to constantly improve and learn about product, process, creativity, people, and service. A lack of respect is a problem.

Training 364

Training Uniforms Customer Service Leadership 364

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 chef never bought ingredients by the case, but rather what he or she needed to service their space. That was it! author unknown.

Seating 452

Seating Front of House Back of House Cash Management 452

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. You also need to be prepared to deal with any challenges that come with taking over an existing business. borrowing from your 401(k) retirement plan, taking out a second mortgage on your home, taking out a home equity loan.

Bar 370

Bar License Email Marketing Customer Service 370

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

This is probably the only time in your restaurant management career that you’ll be able to take actual breaks! So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. That’s why we’ve selected 3 books that focus on people—customers and staff. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

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

Social Hospitality

SEPTEMBER 27, 2023

The right photos have the power to sway customer opinions in a matter of seconds, both positively and negatively. As such, carefully consider every image your brand puts out online or in print. It’s important to understand that brand photography is more than simply taking photos. This is why brand photography is so important.

Social Media 436

Social Media Email Marketing Uniforms Sourcing 436

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Sides are cheaper than entrees, so the more sides you can peddle through your delivery channels, the more profit you’ll get out of your delivery.

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BOH POS Influencer Point of Sale 368

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. 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.

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Customer Experience Café Hospitality Customer Service 380

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

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. People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Apathy is a disease that spreads as quickly as a virus.

Front of House 340

Front of House Back of House Coaching Uniforms 340

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? 64% of those independent restaurants were “full-service”. Why would I choose to support a locally owned restaurant? 35 % of the overall male U.S.

Fine Dining 471

Fine Dining Food Supply Customer Service Presentation 471

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

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. It simply points to what may be behind it.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

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.

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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. Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. Search through the more than 700 articles on the business of food.

Pricing 365

Pricing Consumer Goods Training Customer Experience 365

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

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

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. Beechwood Doughnuts, like many small restaurants, started out by scheduling with pen and paper.

Operations 370

Operations Book Small Business Communication 370

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.

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Point of Sale Inventory Employee Relations Customer Service 416

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

SEPTEMBER 14, 2023

SUDDEN LACK OF DEPENDABILITY: When an employee who had always been a rock of dependability – always on time, ready to work, interested in taking on more responsibility, always able to complete tasks as expected, suddenly fails to meet those expectations – then it’s time to pay attention. You see a little out of sorts, what can I do to help?”

Employee Relations 396

Employee Relations Training Fine Dining Take-out 396

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

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you.

Coaching 387

Coaching Sports Point of Sale Take-out 387

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. 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.

Fine Dining 367

Fine Dining Front of House Dine-in 2016 367

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. Now consider the heat and steam that create the atmosphere where this takes place. At the same time stretch your arms upward as far as you can.

Article 423

Article Take-out Café Customer Service 423

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

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. Guests will come for the food and the service, but they become raging fans of a restaurant with a story. Is it exciting and unique?

Food Truck 330

Food Truck Back of House Education Training 330

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. Are you a member of the service staff? Why settle for “okay” when you can be “world-class”?

Cash Management 311

Cash Management Uniforms Food Supply Café 311

Culinary Cues

OCTOBER 24, 2022

It is a menu change that tests a chef’s ability to understand the seasonality of harvest, the connection that menu items have with the concept of the restaurant, executive cost-effective items, push the kitchen crew to enhance their skills, and excite the customer. The best menus take advantage of what is in season where you are.

Seasonal Menu 318

Seasonal Menu Front of House Presentation Menu 318

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. What about mandatory service charges? It's a constant conversation in the restaurant industry. Tip Pooling Laws.

Tip Distribution 195

Tip Distribution Restaurant Law 2023 Cash Management 195

7 Shifts

MARCH 27, 2020

However, many states that are forcing restaurants to stop their dine-in services are allowing them to operate as takeout and delivery-only establishments. Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Reach out to those in need and engage in genuine conversation.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

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. Great hospitality is common sense.

Consumer Goods 294

Consumer Goods Pricing Customer Experience Hospitality 294

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

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. Omni Hotel Dallas: Inspiring with Words.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

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.

Book 195

Book Marketing Email Marketing Social Media 195