Culinary Cues

JANUARY 20, 2024

There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. A menu should thus be designed and priced to make those items seem essential. Not necessary!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

7 Shifts

DECEMBER 8, 2020

When it comes to email, e very $1 you spend can mean $38 back to your business —that’s a 3800% ROI. If your restaurant is counter service, have an email list signup sheet where your team can encourage them to sign up for the list to get updates about the business and first dibs at any special promos you may have in the pipeline.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

7 Shifts

JANUARY 26, 2021

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic. 2020 was a year that the restaurant industry won’t soon forget.

2021 370

2021 Front of House Social Media Mobile Ordering 370

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Skills for Your Resume.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

DECEMBER 28, 2021

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.

Kitchen Safety 423

Kitchen Safety Front of House Fine Dining Back of House 423

Culinary Cues

JULY 12, 2020

They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Sure, there are temperature checks at the back door, masks donned upon arrival, and deep hand cleaning constantly throughout the day, but in reality no one knows if this is enough.

Front of House 403

Front of House Back of House Dine-in Food Truck 403

Culinary Cues

JUNE 29, 2024

The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach. MAKE the time to walk the dining room on occasion, stop at tables, offer advice on menu items and drinks, smile and thank them for choosing your restaurant.

Dine-in 294

Dine-in Customer Experience Back of House Customer Service 294

7 Shifts

OCTOBER 31, 2022

A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

Point of Sale 397

Point of Sale Back of House Document Download 397

7 Shifts

SEPTEMBER 10, 2021

Attempts have been made to eliminate tipping altogether, but many restaurants ended up reverting back to a traditional tipping system. It can even extend to the back of the house, so cooks, dishwashers, and porters can get tipped oit. Tipping practices are in constant conversation in the restaurant industry. Table of Contents.

Tip Distribution 370

Tip Distribution Management Management Back of House 370

7 Shifts

JULY 28, 2021

Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. At times, it's a civil war between your front-of-house and back-of-house teams. Table of Contents. Field questions.

Communication 430

Communication Management Management Front of House 430

7 Shifts

JANUARY 11, 2021

We’ve also included some links to our partners who are offering special discounts and trials to evolve your restaurant with the best tech in the industry. "Winter is coming".said said every restaurateur in existence. 2020 was a tough year, and you made a ton of sacrifices and difficult decisions already. Get and Stay Healthy ??

Guest Recovery 358

Guest Recovery Online Ordering Outdoor Front of House 358

7 Shifts

FEBRUARY 26, 2021

Yet it's better for your bottom line when you don't have to kick a percentage back to a vendor. Send customers special offers, communicate directly, and keep them up to date. If you weren’t thinking that much about online ordering before, you definitely are now. What are the benefits of self-operated delivery for restaurants?

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

AUGUST 12, 2020

Before you get any ideas of a cheesy radio spot, take a step back and look at the bigger picture. Work on your brand strategy Create the face of your brand You probably already have a logo, a nicely designed menu, and all the other trimmings to make your restaurant look and feel like a cohesive brand. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings. What is a pre-shift meeting.

Front of House 397

Front of House Back of House Customer Service Coaching 397

Modern Restaurant Management

MAY 27, 2021

The good news is that it doesn’t take a ton of development work or in-house technology expertise for restaurants to pull off a mobile-first approach. Even before the pandemic, it was a best practice to sanitize menus because they are so frequently handled. Getting a 'Mobile First' Advantage.

Menu 191

Menu Mobile Ordering Food Safety Online Ordering 191

Culinary Cues

DECEMBER 3, 2022

I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. By 7am I am walking through the back door of the kitchen. I polish off breakfast in record time, kick back another coffee, tie on an apron, and walk through the kitchen with clipboard in hand. I nod and give him a thumbs up.

Back of House 336

Back of House Hotels Front of House Book 336

7 Shifts

NOVEMBER 25, 2024

Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. A busy staff means productive staff, which is good for business.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). We need to embrace the good and understand the bad and the ugly. But we need to be cognizant of a primary reason for “being connected”.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. We have all heard it before; it is perpetuated in the media, by our politicians, guidance counselors, professors, our peers, and sometimes even parents.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

7 Shifts

JULY 12, 2023

She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. But first, Reed recounts how she followed her husband into restaurants. "I It served a purpose. I seen the books.

Front of House 370

Front of House Back of House Take-out Book 370

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do. Be Flexible.

Front of House 370

Front of House Back of House Communication Customer Service 370

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?

Back of House 189

Back of House Seasonal Menu Customer Experience Fast Casual 189

Modern Restaurant Management

JANUARY 26, 2022

Holidays provide restaurants with the opportunity to capitalize on the special moment by offering specials, events, and so much more exclusive to the holiday. Holidays provide restaurants with the opportunity to capitalize on the special moment by offering specials, events, and so much more exclusive to the holiday.

Social Media 225

Social Media Seasonal Menu Advertising Events 225

Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.

Technology 223

Technology Front of House Back of House Online Ordering 223

Modern Restaurant Management

JANUARY 15, 2024

Themed Menus for the Win : Want to show support for this year’s best teams? Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami. Dive into Super Bowl-specific catering menus and other deals to reach those not leaving the house.

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Ken Burgin

OCTOBER 19, 2021

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. When Should You Increase Menu Prices? Be flexible and have deals available for off-peak or special bookings. What to Consider When Deciding to Raise Menu Prices. And profitability is suffering.

Pricing 158

Pricing Menu Food Supply Seasonal Menu 158

Culinary Cues

APRIL 18, 2023

Covid pulled the drapes back to reveal OZ as just an average guy trying to hide his inadequacies with smoke and mirrors. Stop with menus that don’t make sense, that fail to tell a story or show any semblance of unity. Everything is different since the pandemic, yet so many things are no different than they were 5 0 years ago.

Food Truck 319

Food Truck Back of House Education Training 319

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. A quick look at your POS data will identify the top three selling items on your menu.

Marketing 226

Marketing SEO Front of House Website Management 226

Modern Restaurant Management

OCTOBER 25, 2021

For this reason, the culinary, tourism and hospitality industries need to evolve and expand their brand by offering plant-based protein alternatives on menus. Here are five easy ways to diversify your brand through the integration of plant-based foods onto your menu: Sub-Out Recipes to Include Plant-Based Offerings on Your Menu.

Dietary Restrictions 218

Dietary Restrictions Food Front of House Back of House 218

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 397

Management Management Kitchen Safety Front of House 397

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. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

DECEMBER 12, 2020

a house of worship where it is claimed rest some of the bones of Mary Magdalene. On rare occasions, there are chefs who do all of the above and more. Walking up the cobblestone road that leads to the church and taking in the beauty of the French countryside is truly a spiritual experience.

Fine Dining 360

Fine Dining Back of House Dine-in Presentation 360

Modern Restaurant Management

NOVEMBER 3, 2020

This can help restaurants meet mandated accessibility requirements and guests’ safety concerns, while simultaneously reengineering the overall menu for a better, more modern experience. Here are three ways that digitizing menus can help improve accessibility. Think about it. Get Rid of PDFs. For example, QR codes (remember them?)

Front of House 218

Front of House Certification Back of House Menu 218

Restaurant Business

MARCH 12, 2024

How technology can save time and boost efficiency in the back of house Sponsored content from our partner Galley Solutions. In the back of house, efficiency means simplifying production and prep processes to minimize the amount of labor needed—both overall and for each dish prepared.

Back of House 74

Back of House Technology Inventory Food Order 74

Modern Restaurant Management

OCTOBER 11, 2021

The system can also help to streamline front- and back-of-house processes to increase employee workflow and production efficiency, as well as customer capacity requirements, allowing outdoor orders to be handled quicker and with better service. Actionable Insights Gathered by POS Data. Customized and Tailored Promotions.

Outdoor 197

Outdoor POS Front of House Seasonal Menu 197

Culinary Cues

NOVEMBER 22, 2024

I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”

Food 327

Food Front of House Point of Sale Back of House 327

Modern Restaurant Management

MARCH 23, 2020

Offering a free kids’ menu item with the purchase of an adult meal is a great tactic for gaining business and increasing check amounts, especially with most schools being closed during this time. Rotating Pre-Fixed Menu. Kids Eat Free. Bulk Is Best. No Contact.

Marketing 203

Marketing Back of House Employee Relations Social Media 203