Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. www.harvestamericacues.com BLOG. So, what might the cause be?

Social Media 475

Social Media Cash Management Blog Equipment 475

7 Shifts

MARCH 10, 2021

A successful business plan covers everything from the food you’ll serve to how your restaurant will look and how you want your customers to feel. This process includes focusing on your daily finances , such as cash flow, payroll, and inventory. Effective marketing brings your restaurant to the attention of new and existing customers.

Management 370

Management Management Small Business Email Marketing 370

Hot Schedules

SEPTEMBER 8, 2021

With ferocious competition and changing customer expectations, creating, a well-connected staff through strategic mobile tech solutions becomes essential to coordinating unique and valuable guest experiences. Blog Newsletter. Inventory Management. b3lineicon|b3icon-wallet|? Learn What to Look for in a Mobile Tech Solution.

Hotels 78

Hotels Inventory Guest Recovery Point of Sale 78

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. Can they meet the crowds and even exceed budgeted customer counts on a given day? CAFÉ Talks Podcast.

Customer Service 351

Customer Service Customer Experience Point of Sale Presentation 351

Izettle

NOVEMBER 15, 2021

But as any small business owner knows, adding new e-commerce channels also means adding new challenges to your day to day – and they usually revolve around inventory. Your inventory is a living thing. Your inventory isn’t just words on a spreadsheet or pictures on an app. The importance of inventory management.

Inventory 52

Inventory Management Management Point of Sale 52

Culinary Cues

NOVEMBER 17, 2020

More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience. Independence in a manufacturing model that defies logic.

Seasonal Menu 523

Seasonal Menu Back of House Customer Service Front of House 523

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Apicbase

JANUARY 4, 2023

To manage their costs and increase efficiency, more and more food service companies are working with an inventory management system for F&B. By combining a GPO with top-notch inventory management software, restaurants can save costs , improve efficiency , and increase customer satisfaction. Let’s get started!

Inventory 52

Inventory Customer Service Food Supply Food Order 52

Culinary Cues

MAY 8, 2023

There is something gratifying about sore muscles, aching backs, and soaked shirt and chef toques from sweat at the end of a busy service. The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste.

Kitchen Safety 437

Kitchen Safety Food Safety Coaching Training 437

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Develop your standards, teach your standards, execute your standards, measure your standards, and solicit feedback on how those standards sit with customers, vendors, and staff. Service is off.”

Cash Management 374

Cash Management Social Media Restaurant Law Communication 374

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. Take care of your employees and vendors and they will take care of your paying customers. If you are not sure, try going through a service without one. They can’t sell a product that they don’t know.

Front of House 475

Front of House Customer Experience Dine-in Training 475

Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. For instance, Denny's, an American table service diner-style restaurant chain, launched two ghost kitchen brands in 2021 to increase its market share.

Online Ordering 196

Online Ordering Website Management Point of Sale Inventory 196

Restaurant365

APRIL 16, 2021

With the demand for takeout being at an all-time high, restaurants have turned to ordering services like Grubhub and UberEats to connect with new local customers looking for food. These ordering platforms charge multiple fees to your customers and also have high commission rates (typically 10-15% of the order total).

Online Ordering 78

Online Ordering Blog Ordering Front of House 78

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? Are you interested in improving how your restaurant runs inventory?

Inventory 78

Inventory Management Management Waste 78

Culinary Cues

AUGUST 3, 2020

Suddenly, those items that were simply a phone call away from supplier to restaurant are faced with inventory shortages. Trust must be evident to employees and customers and trust during the pandemic is based on training all involved about the necessary protocol to keep people safe. www.harvestamericacues.com BLOG.

Government 494

Government Training Small Business Consumer Goods 494

The Rail

JULY 5, 2024

This blog will explore essential restaurant management tips that will help you enhance profitability and drive success in the competitive food service industry. Strategic Menu Engineering Menu engineering is a strategic approach to designing your menu to maximize profitability and customer satisfaction.

Management 52

Management Management Loyalty Program Point of Sale 52

Hot Schedules

SEPTEMBER 3, 2021

B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. They want to be on the floor, face-to-face with customers, making sure guests are getting the best experience possible in your stores. The Sinker: Inefficient Inventory Processes.

Food Safety 147

Food Safety Back of House Front of House Inventory 147

Culinary Cues

APRIL 8, 2020

You prepare prep sheets for the next day, take inventory of your supplies, sharpen your knives in advance, prioritize work, and evaluate past performance so that each day your planning improves. Every cook makes decisions throughout a shift that can impact on product quality, restaurant profitability, and customer satisfaction.

Communication 471

Communication Food Supply Customer Service Small Business 471

Restaurant365

NOVEMBER 5, 2019

Food cost is heavily influenced by your inventory management. With the restaurant industry’s notoriously razor-thin margins, controlling food costs — and managing your inventory — are essential for a healthy bottom line. There are many opportunities within the inventory lifecycle to apply efficient food cost controls.

Inventory 74

Inventory Technology Management Management 74

ChowNow

AUGUST 19, 2024

There are multiple sources for inflow and outflow, including: Cash Inflow: Sales Revenue Catering Services Business Loans Cash Outflow: Employee Payroll Inventory Costs Rent & Utilities Your total cash flow is the inflow minus the outflow: Total Cash Flow = Cash Inflow – Cash Outflow Obviously, you want to make more money than you spend.

Cash Management 78

Cash Management Management Management Inventory 78

Culinary Cues

MAY 15, 2021

Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. Gratuity (merit based) provides incentive linked to exceptional performance.

Customer Experience 395

Customer Experience Cash Management Customer Service Front of House 395

Sling

JUNE 9, 2023

Step Two : Take inventory of all the food supplies you have on hand at the start of the month and calculate a total dollar value for the entire inventory taken. This will be your Beginning Inventory. Step Three : Add the value of any Purchased Inventory you made during the period of choice. You pay $2.04 for the butter.

Operations 78

Operations Inventory Food Supply Point of Sale 78

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Let’s do it for the fans, for the loyal customers”, is damn powerful motivation. That NEVER works!

Coaching 382

Coaching Sports Point of Sale Take-out 382

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. These restaurants rely on linen companies for this service as they rent all of the above.

Uniforms 473

Uniforms Cash Management Brewery Consumer Goods 473

ChowNow

JULY 10, 2024

Launching a restaurant is an exciting journey that can be filled with lots of twists and turns, but there’s a lot of effort and intention that goes into the process before you even open your doors to customers. Highlight Your Menu and Services Your menu is the heart and soul of your restaurant.

Point of Sale 88

Point of Sale Email Marketing License Customer Service 88

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Food Service, Kitchen, & Hospitality Tech. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. 15 'Soft' Food Service Skills For Your Resume [List].

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Chowly

JULY 11, 2024

From managing kitchen operations, overseeing customer service, and handling marketing efforts to ensuring compliance with health regulations, their responsibilities are complex and varied. Success isn’t just about serving exceptional dishes; it’s about navigating the entire customer journey from start to finish.

Operations 105

Operations BOH Customer Service Customer Experience 105

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. We don't want to reopen the restaurants unless we know that we can provide a safe and healthy work environment and eating environment for our customers. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH Food Safety FOH Equipment 368

Restaurant365

JULY 24, 2020

Sometimes called a virtual restaurant, virtual kitchen or cloud kitchen, a ghost kitchen is a food-service business that serves customers exclusively through online orders. The focus of this blog post is to help existing restaurants launch their own ghost kitchens. How a ghost kitchen works. Size of U.S.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

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. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

SEPTEMBER 14, 2023

It might be eye contact, a nod, and a smile, or it could be a shout out at the end of shift: “Great service tonight team. Sometimes a cry for help may come in the form of actions or reactions rather than a conversation relaying their feelings. TRAINING: You can never train too much. Sarah – that special you worked on was a home run.

Employee Relations 390

Employee Relations Training Fine Dining Take-out 390

Clover - Restaurants

MAY 31, 2024

While restaurant owners will need to account for up-front and potentially ongoing costs, the benefits of POS systems in restaurants can result in increased sales, improved revenue, better customer satisfaction, increased referrals, and more. With Clover , customers are charged flat fees as low as 2.3% plus $0.10 per transaction.

POS 52

POS Cash Management Point of Sale Mobile Ordering 52

Sling

AUGUST 1, 2024

Table turnover rate Table turnover rate refers to the number of times you cycle customers through your tables. If you find that your table turnover rate is low, look for ways to increase efficiency in the kitchen, move slow customers through their service, or even extend operating hours. for every dollar that comes in.

Management 78

Management Management Cash Management Seating 78

Culinary Cues

APRIL 22, 2020

Chefs may subscribe to the “customer is always right”, but in their heart of hearts they know that each dish on a menu was developed with collaborative flavors, aroma, and presentation in mind. They may not agree with the chef or his or her methods, but in the heat of service there is only one answer that works: “YES CHEF”.

Back of House 360

Back of House Point of Sale Take-out Inventory 360

Clover - Restaurants

AUGUST 16, 2024

The role of technology in full-service restaurants In today’s fast-paced world, customers expect convenience , speed, and a personalized experience when dining out. From reducing labor needs to improving order accuracy, innovative restaurant technology solutions can help you operate more efficiently and serve customers better.

Technology 52

Technology Mobile Ordering POS Customer Service 52

Culinary Cues

SEPTEMBER 20, 2020

Getting that dish just right, controlling costs, managing inventory, meeting budgetary goals, topping yesterdays customer count, clearing the rail of tickets without any re-fires, a complement from customers, top ratings on Trip Advisor or Yelp, or a positive local restaurant review can all be viewed as a competitive opportunity.

Fine Dining 416

Fine Dining Coaching Dine-in Café 416