Culinary Cues

MARCH 21, 2022

From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen.

Front of House 415

Front of House Back of House Point of Sale Food Order 415

ChowNow

JANUARY 23, 2025

You need ideas that will wow new customers and get the regulars excited to come back in. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. When its go-time, everyone should be cool, calm, and collectedthat includes both front and back of house.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Culinary Cues

NOVEMBER 10, 2023

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. I did this, this is my work”!

Seminar 416

Seminar Front of House Back of House Workshop 416

Culinary Cues

MARCH 26, 2022

Training ALWAYS pays back in dividends. You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right? Spoiler alert – nothing could be further from the truth.

Cash Management 428

Cash Management Social Media Restaurant Law Communication 428

Culinary Cues

NOVEMBER 25, 2019

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. At some level, it is great to have a paycheck, but any real connection to food or cooking is something that rarely crosses your mind. For a few, at some point that changes. When almost all of your friends are also cooks.

Fine Dining 451

Fine Dining Food Order Back of House Uniforms 451

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

Back of House 419

Back of House Front of House Food Order Definition 419

EATER

JULY 31, 2020

My bottles were just multiplying — I’d buy things, forget them in the back of the cabinet, and all of a sudden was left with three huge bottles of crushed red pepper,” Woodhouse told me. Stay-at-home orders changed all of that. Caruso’s project seemed entirely doable, if a little time consuming. million times.

White Paper 290

White Paper Uniforms Social Media Back of House 290

Modern Restaurant Management

DECEMBER 14, 2023

Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

Culinary Cues

AUGUST 4, 2022

Thinking that the way to recover from the financial pains of a once in a century pandemic is to cut back on quality product and service and push the ceiling on pricing is short-sighted and ill-conceived as a strategy. Well then – what will? Try apathy on for size. It infects others who are easily convinced that it is the way it needs to be.

Front of House 389

Front of House Back of House Coaching Customer Service 389

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. As a cook or chef there are many days that go well and a few that challenge the best. Your dictionary. But when this occurrence takes place with a team, the results can be magical. It is beautiful to watch and energizing to experience.

Café 407

Café Front of House Point of Sale Back of House 407

Culinary Cues

SEPTEMBER 15, 2022

When a destination welcomes more people than there are restaurant seats then even the mediocre seem to thrive but check back in a year or two and you will probably find a new owner, a new concept, and a different shot at success. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.

Fine Dining 440

Fine Dining Front of House Customer Service Customer Experience 440

Culinary Cues

MAY 20, 2024

Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance. It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs.

Hotels 319

Hotels Front of House Fine Dining Back of House 319

EATER

JANUARY 8, 2021

How two Mexican-American birrieros made the beloved dish a sensation in America In 2005, two Mexican-American teenagers from LA met at the fair in Coatzingo, Puebla, during Semana Santa, or Holy Week, a time when countless Mexican-American families head back to their family’s hometowns all over Mexico to visit relatives.

Food Truck 363

Food Truck White Paper Back of House 2018 363

Modern Restaurant Management

APRIL 20, 2020

This edition of MRM News Bites features ezCater, S?mrus, mrus, Audible, 7shifts and SevenRooms, Checkers & Rally’s, Subway, Chipotle, Napa Seafood Foundation, Igloo, Bringg and Karbach Brewing Co. Feed the Front Line. In just over a week, the program has already sent more than 20,000 meals to 145 hospitals across the country.

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

7 Shifts

NOVEMBER 12, 2020

Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding?

FOH 307

FOH Food Safety BOH Customer Service 307

7 Shifts

JANUARY 7, 2020

What is the key to success in the restaurant industry? While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. The people you hire to run your restaurant can make or break the business. Why Care About Employee Engagement? First things first: what is it?

Employee Relations 349

Employee Relations FOH BOH Certification 349

EATER

JUNE 11, 2020

with little guidance aren’t going to help restaurants as they reopen nationwide As restaurants reopen throughout the country and the world in the face of the COVID-19 pandemic, restaurant owners face a mind-boggling array of challenges , from byzantine new regulations to hiring back staff to navigating PPP loans.

Food Safety 277

Food Safety Back of House Food Supply Uniforms 277

EATER

JULY 2, 2024

Bug Robbins Cheesemaking requires a willingness to take risks and trust the process — just like navigating queer existence When I was little, I loved to group things. Categorizing helped me make sense of the world — I would feel exhilarated by the vastness of what was out there, and relieved the moment I could figure out where it all belonged.

Document 342

Document Back of House Presentation Take-out 342

Culinary Cues

SEPTEMBER 21, 2023

After a couple years she moved back here as the chef of her current operation. He went on and on about the experiences he had there before accepting a position back here as a restaurant chef where with total control over the menu.” Now, let’s get you in uniform and I’ll walk you through the kitchen.” Well, Jack. Thanks, chef.

Back of House 312

Back of House Hotels Uniforms Certification 312

Culinary Cues

FEBRUARY 12, 2020

As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So.now what? So, what can be done?

Education 347

Education Consumer Goods Training Back of House 347

Culinary Cues

MAY 26, 2020

When that occurs we will be able to go back to business as usual – right? Why is there no universal strategy that helps restaurants collectively walk through the process of re-opening with confidence and uniformity? How can we really stay on top of this challenge? Shouldn’t we be doing the same in restaurant kitchens?

Kitchen Safety 286

Kitchen Safety Food Safety Leadership Front of House 286

7 Shifts

NOVEMBER 17, 2021

You should take physical inventory on everything from edible ingredients and cleaning supplies to dinnerware, uniforms, and tabletop items - anything you need to order more of. Kitchen items should be counted separately from the front-of-house and bar inventory. avocados in the stock room. Table of Contents. Inventory Basics.

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

JUNE 26, 2023

Automation can aid in many areas of the industry, from enhanced, more uniform nut processing by machines to fast food meals prepared by robots. Cooking Automation has a place in the back of the house. Cooking Automation has a place in the back of the house. billion by 2027.

Food 251

Food Food Supply Small Business Uniforms 251

EATER

OCTOBER 21, 2024

Craft instant can be traced back to 2016, when two competing small-scale producers entered a market traditionally dominated by industry giants such as Folgers, Nescafé, and Starbucks. Here’s how it works: Roasters send beans to Swift, and Swift sends them back instant coffee. “We We tried a ton of them to find the best.

Back of House 290

Back of House SEO Uniforms 2016 290

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

SpotOn

FEBRUARY 26, 2025

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.

Point of Sale 88

Point of Sale License Insurance POS 88

7 Shifts

AUGUST 29, 2019

A smaller menu means fresher ingredients, since the ingredients for the dog items aren’t sitting around waiting to be turned into a meal and aren’t taking up space in your back of house. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Menu Pricing and 2. What to do?

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Future Food

NOVEMBER 27, 2024

Despite the challenges posed by rising living costs and shifting consumer spending patterns, the food and hospitality sector continues to adapt to meet the needs and wants of consumers in Australia. Innovative trends are emerging, reshaping the industry landscape and offering fresh opportunities for growth. Source mccrindle.com.au

Hospitality 78

Hospitality 2025 Food Back of House 78

Modern Restaurant Management

DECEMBER 21, 2022

In a similar vein to tightly integrated systems across the business, we expect to see brands pursue simplification across all aspects of operations from how they manage payment processing to how they manage their digital expansion. End-to-end payment processing removes complexity and PCI compliance demands for operators.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

EATER

OCTOBER 21, 2022

When faced with the problem of too many apples or a bunch that have gone neglected, apple butter is one of the easiest ways to transform an unwieldy, slightly bruised bulk into a spreadable treat that can liven up any pastry or biscuit, while also making your house smell better than a Yankee fall-themed candle in the process. Apple Cake.

Back of House 246

Back of House Uniforms Serving Marketing 246

7 Shifts

SEPTEMBER 9, 2019

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. With labor laws on age, wage, overtime, and time off–many of which vary between New York State and New York City–it’s easy to overlook a law or two.

Restaurant Law 283

Restaurant Law Cash Management Article Uniforms 283

Ken Burgin

MARCH 1, 2020

Front of House: Have hand sanitiser available for customers at the entrance. Spotlessly clean uniforms – how are those aprons and chef jackets looking? Kitchen: Check the public view of the kitchen from outside – through a window or back door. You can stand out from the crowd by being spotlessly CLEAN and HYGIENIC.

Front of House 155

Front of House Back of House Uniforms Customer Service 155

Transact

JANUARY 17, 2022

Ensure Uniformity. Back-Of-House Automation ) suite of apps and hardware by TransAct can help you accomplish everything mentioned above…and then some. Step-by-step Standard Operating Procedures are in place for good reason – several reasons, actually. Improve Quality Assurance. Ensure Personal Safety. Save Time & Money.

Operations 142

Operations Food Safety Audits Uniforms 142

Apicbase

APRIL 5, 2024

By integrating software and hardware like POS systems and kitchen printers with back-of-house systems like accounting and inventory management software, restaurants can achieve greater efficiency, accuracy, and scalability. What Back-of-House Processes Can Restaurants Automate? What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Modern Restaurant Management

JUNE 28, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news on the impact of California's minimum wage, customer satisfaction, AI use in restaurants, popular cocktails and bathroom readiness. Early Impact of California's Minimum Wage A new edition of The Anchor from Placer.ai, written by R.J.

2024 294

2024 Mobile Ordering White Paper Customer Service 294

EATER

MAY 9, 2023

In the wedding catering world, even a 45-minute delay can signal Armageddon, but Moghul Catering, the Edison, New Jersey-based Indian catering company, took a more sanguine approach. On the day of the warning, the planner guided more than 100 guests into a makeshift bunker before the rain passed and the Telugu feast commenced.

Catering 246

Catering Back of House Food Truck Seasonal Menu 246