Culinary Cues

NOVEMBER 10, 2024

In the end, the restaurant’s purpose is to provide a forum for coming together and the role of chefs, cooks, servers, bartenders, managers, and owners is to ensure that the experience embraces and does not offend, satisfies and never disappoints, respects all who enter and be what guests want them to be.

Front of House 432

Front of House Back of House Sourcing Travel 432

Modern Restaurant Management

APRIL 5, 2022

Various existing and new companies are adopting this trend to reduce operational expenses and risks. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. Ghost Kitchen to emerge as the New Normal in the Post-Pandemic Era?

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

7 Shifts

SEPTEMBER 17, 2021

On the 7shifts blog, we make it our duty to provide our readers with a relevant, trusted, and useful source for restaurant employees and managers to succeed in their goals. We are covering a variety of topics pertaining to restaurant and hospitality businesses, ranging from finance and technology to marketing and daily management.

Blog 195

Blog SEO Hospitality Small Business 195

Culinary Cues

FEBRUARY 5, 2025

Well, at least operators should be able to rely on alcoholic beverage sales to make up the difference but waitthere is a trend among the 21-35 demographic to live alcohol free and the movement is gaining traction. Whats going on, how do restaurants overcome this problem? Is the experience in jeopardy? Where theres a will there is a way.

Fine Dining 241

Fine Dining Food Supply Customer Service Recruiting 241

Modern Restaurant Management

MARCH 19, 2020

Influencers typically carve out a specific niche that they operate within, so be careful when aligning their brand with yours as you may find some of their qualities are transferred across when they promote your restaurant. This blog has done a great job of teaching you how to spot fake followers to avoid getting scammed.

Influencer 532

Influencer Marketing Social Media Online Ordering 532

Culinary Cues

MAY 5, 2021

My question to you is, how will management of Restaurants, Clubs and Hotels try to provide a sense of balance and wellbeing for the chefs who have the history of working from dawn until well into the night, six and sometimes seven days a week. REALIZATION, TRAINING, DELEGATION, AND RESULTS: Ultimately, owners and operators care about results.

Hotels 475

Hotels Employee Relations Coaching Training 475

Modern Restaurant Management

JUNE 4, 2021

Claiming their GMB account can help restaurateurs manage how their business appears in Google search results and improve website rankings on Google Maps and local search results. Restaurants should be sure to manage their reviews on their Google listing. Last year alone there were 6.9 trillion searches for the year worldwide.

SEO 577

SEO Website Management Online Ordering Mobile Ordering 577

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. Emotional connections are a significant driver in these operations. Emotion is far less of a driver in these operations. Either choice can be viewed as key to success or failure.

Hiring 450

Hiring Training Pricing Presentation 450

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. Every Chef, Manager, or Owner must understand systems and controls.

White Paper 522

White Paper Certification Food Safety Food Supply 522

Culinary Cues

MAY 13, 2023

This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function.

Hotels 506

Hotels Point of Sale Cash Management Training 506

Culinary Cues

FEBRUARY 18, 2020

So, wouldn’t it be safe to say that if you can manage a kitchen – you can manage any kitchen? Sometimes the difference is the shear scale of the operation. Some restaurants can operate efficiently with a staff of 10 or less, while others might require more than 50. The answer is emphatically – no.

Beverage 522

Beverage Events Food Order Website Management 522

Culinary Cues

AUGUST 9, 2021

Internally, the guest experience owes a great deal to the housekeeping staff, the dining room servers and managers, bartenders and sommelier, dishwashers, prep cooks, bakers and pastry chefs, line cooks, expeditor, sous chef, and chef who holds the lead position in the kitchen. It is, and must be, a team effort. Be that resource for them.

Front of House 476

Front of House Customer Experience Dine-in Training 476

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. CAFÉ Talks Podcast.

Food 449

Food Seasonal Menu Waste Point of Sale 449

Modern Restaurant Management

MAY 21, 2021

As an owner or manager, you’re already well aware that your team and your customers are the lifeblood of your enterprise. We’ve also included tips on how to keep them involved in your operational processes to improve their experience and keep them coming back for more. Build a Community for Your Brand.

Social Media 508

Social Media Customer Experience Email Marketing Online Ordering 508

The Restaurant Group

FEBRUARY 23, 2025

With a solid Restaurant Inventory Management system, your kitchen runs like a well-tuned engine, keeping operations smooth and your customers happy. What Is Restaurant Inventory Management? Key Components of Restaurant Inventory Management 1. How to Implement an Effective Inventory Management System 1.

Inventory 88

Inventory Management Management Audits 88

7 Shifts

NOVEMBER 19, 2019

As the demand for a higher minimum wage continues to grow on a state and a federal level, restaurant owners and managers are understandably paying more attention to their restaurant’s labor cost percentage. Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.

Management 253

Management Management Employee Relations Restaurant Law 253

Modern Restaurant Management

AUGUST 12, 2024

Restaurants are integrating AI in many facets of their operations to gain a competitive advantage. While there are a host of compelling use cases for AI in the restaurant industry, many restaurant operators today are leveraging AI to transform back-of-house operations.

Audits 449

Audits Back of House Employee Relations SEO 449

Modern Restaurant Management

DECEMBER 11, 2020

This is a great time to up your game in social media, blogs, and media placements on trending news topics. As we wind down the year, the media is still operating at the same fast speed. This is also a great time to guest blog and contribute on social media often. Be sure you can be found. Media Is Looking for Content.

Social Media 539

Social Media Consumer Goods Online Ordering Leadership 539

Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?”

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

MAY 8, 2023

If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax. Five weeks’ vacation might be nice, although chefs probably wouldn’t know what to do with themselves for that long.

Kitchen Safety 493

Kitchen Safety Food Safety Coaching Training 493

Modern Restaurant Management

JANUARY 13, 2020

Now that the new year is here, it’s the perfect time for restaurant operators to review their 2019 performance and identify areas that can be improved in 2020. Specifically, restaurant operators will want to look at data insights from their POS system, customer transactions, and payroll to identify 2020 goals.

2020 364

2020 Website Management Online Ordering Point of Sale 364

7 Shifts

OCTOBER 21, 2021

On the 7shifts blog and social media, we seek to provide actionable and informative content to help restaurant people learn about every corner of the industry. But we also recognize that many managers are often thrust into these positions with little to no formal training. Daily Management Course. Digital Management Tools. ????‍??

Management 195

Management Management Website Management Hiring 195

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. People became accustomed to the change in operation and found, in many cases, that they were able to better manage the dilemma of work/life balance. “I So why not? Food for thought.

Social Media 440

Social Media Food Safety Small Business Retail 440

Culinary Cues

APRIL 10, 2023

I hear enough comments from cooks (new and well-seasoned) who say they had enough, the business is horrible, lacking in any form of empathy, poorly managed, uncaring abusers of hard workers, proponents of sadistic work environments, and not worthy of anyone’s consideration for a career.

Employee Relations 522

Employee Relations Restaurant Law Waste Article 522

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Keegan Brown, Marketing Manager Easy On Hold & Brand Music. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Here are their insights.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

7 Shifts

OCTOBER 22, 2024

Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates. Create a food blog to improve your restaurant's online presence. Blogging is an effective way to market your restaurant.

Book 195

Book Marketing Email Marketing Social Media 195

Culinary Cues

NOVEMBER 10, 2021

It seems to me that this is where we are with our decisions about restaurant operation. We have debated this issue for the past two years and the only solutions that most restaurant operators have come up with are to cut services and keep raising wages. Both decisions seem to make sense, but are they the right decisions by themselves?

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

Wasserstrom

DECEMBER 23, 2024

We focus on topics including operational efficiency, managing guest expectations, and safety precautions. These […] The post Preparing Your Venue for NYE: Efficiency, Safety, & Satisfaction appeared first on The Official Wasserstrom Blog.

Hospitality 125

Hospitality Blog Article Bar 125

Modern Restaurant Management

DECEMBER 10, 2021

This information includes your location, hours of operation, menu, and reviews. For example, you can create a blog to share the inspirations and stories behind your dishes. Snow’s BBQ us still a Saturday-only operation, but the queues have grown considerably longer. Provide Free Meals on Special Occasions.

Marketing 567

Marketing SEO Front of House Website Management 567

Modern Restaurant Management

NOVEMBER 7, 2023

The landscape of digital marketing is constantly evolving, presenting both challenges and opportunities for restaurant operators. Prioritize Building and Managing Your Website There’s a new trend where restaurants are opening locations without creating a website. In many cases, trends are a good thing.

Marketing 508

Marketing Social Media SEO Front of House 508

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. The National Restaurant Association-managed site also provides a direct connection to the industry’s grassroots engagement platform.

Online Ordering 530

Online Ordering Back of House Customer Service Small Business 530

Modern Restaurant Management

JUNE 28, 2022

ESOMAR-certified market intelligence and research firm, Future Market Insights , states that technological advancements in robotics has led the food manufacturers to reconsider their orthodox human-based manufacturing operations and switch to robotics. As per the plan, the vehicles in both services are actively monitored by human operators.

Delivery 575

Delivery Food Customer Service Front of House 575

Culinary Cues

JUNE 23, 2024

Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians, athletes, business leaders, and politicians under a unified profile. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Modern Restaurant Management

OCTOBER 4, 2021

Manage Social Media. But just as important as starting your own social media account is claiming and managing the pages for the restaurant on Yelp, Google, and other similar sites. . Start a Food Blog. Blogging can be hit and miss, but it’s proven to be a very effective way to market a business when done well.

Marketing 474

Marketing Loyalty Program Social Media Online Ordering 474

Culinary Cues

JANUARY 8, 2021

So here is the good news: there will be ample opportunities in 2021 and beyond for chefs, cooks, managers, and service staff who recognize the immediacy of the challenge and the new skill set that will be required of successful players and leaders in the field. www.harvestamericacues.com BLOG. Can you leave your old habits behind?

2021 476

2021 Social Media Kitchen Safety Restaurant Law 476

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. www.harvestamericacues.com BLOG. BUILD A TEAM – KEEP A TEAM. People respond well to excellence.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

ChowNow

AUGUST 19, 2024

Whether you’re a roadside fruit stand or a Michelin star restaurant, cash flow management is crucial. And there’s more to restaurant cash management than simply bringing in more money to cover expenses. However, poor restaurant cash flow management can result in failing to pay employees, vendors or debtors.

Cash Management 195

Cash Management Management Management Inventory 195