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THE RESTAURANT ECO-SYSTEM NEEDS HELP

Culinary Cues

Now, this alone might not keep the average consumer or politician up at night, but what they fail to understand is that restaurants are at the center of a broad eco-system of businesses that are inter-dependent. So, they rely on local or regional bakeries for those goods.

Uniforms 471
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11 Restaurant Marketing Strategies That Work in 2021 & 2022

7 Shifts

In today's highly competitive environment, restaurant marketing requires precise, dependable, and complete consumer data. Data acquired about your actual consumers can be used in both online and offline marketing campaigns. For example, how do new consumers find your restaurant on the internet? Optimization of NAPs.

Marketing 397
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Restaurant Workers Can’t Be Replaced by Technology — But They Can Be Recruited

7 Shifts

Much like technology has improved consumer engagement with restaurants through digital channels, it must also be utilized to support employee engagement. Paper applications should be left in the 20th century, and for good reason. Remember, your candidates are also digitally-native consumers of mobile apps and social media.

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WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC

Culinary Cues

The pandemic has shown that the fear of exposure has directed consumer attention to a much simpler formula: good tasting, comfortable food, prepared and served safely, and packaged in a convenient manner so that the guest can minimize exposure to others.

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FOOD COST IS NOT THE CHEF’S RESPONSIBILITY

Culinary Cues

So, if the cost of goods is not the chef’s responsibility, then where does the buck stop? Proper receiving equals good cost control. [] STORAGE AND ROTATION. Standards become habits, and good habits are a start in the right direction for cost control. [] WATCH RETURNING PLATES. First in, first out.

Food 386
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AN EVEN BIGGER THREAT TO RESTAURANT SURVIVAL

Culinary Cues

Sorry, there isn’t a lot of good news for restaurants and chefs in recent years-except up to this point customer demand for the experience is rising. When one of the big four or five producers or distributors closes or slows down production then the trickle effect falls squarely on the restaurant and the consumer.

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7shifts Audio Series 001: Preston Junger on opportunity for restaurants and the evolution of restaurant technology

7 Shifts

We're seeing some good signs of life in terms of. Consumer behavior has been changed forever around their inclination to go out and dine in and patronize those restaurants, that's something that we'll have to see how will that change shift back or meet somewhere in the middle between the way things used to be.