Remove Back of House Remove Fine Dining Remove Specials
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Restaurateurs Foresee Bright Future as Fine Dining Turns Vegan

Modern Restaurant Management

We are witnessing the evolution of fine dining. A rise in number of vegan restaurants is witnessed as younger population especially women are preferring vegan diet over traditional fine dining options. Astonishingly veganism is a chief enabler of this culinary transformation. Being Vegan Isn’t Gastronomical Anymore.

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How to Increase Employee Productivity

7 Shifts

There will *always *be something your staff can do to enhance a patron’s dining experience. There will *always *be something your staff can do to enhance a patron’s dining experience. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Not necessary!

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Restaurant Staff Training 101

7 Shifts

Proper staff training keeps your team knowledgeable, confident, and able to provide the kind of customer service that keeps guests coming back. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Focused training also speeds up the onboarding process.

Training 195
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How this top Brooklyn restaurant is able to pay teams more than industry average

7 Shifts

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely.

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CHEFS – REMEMBER THE MAGIC

Culinary Cues

There is something very special about working in a professional kitchen, something that is hard to explain unless you are there. From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic.

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BRING BACK THE 20 SEAT BISTRO

Culinary Cues

Paul de Vance in southern France, or the walled in villages of Tuscany, the narrow streets of Oslo, Norway, and the typical hidden villages found in parts of historic Germany; places that were home to those special little restaurants that reflect the terroir of the region. I have very fond memories of walking the streets of St. That was it!

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