Restaurant Business

OCTOBER 23, 2024

A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management. This transformation is not just about automation; it's about creating smarter, more efficient, and more personalized dining experiences.

Customer Experience 122

Customer Experience Operations Back of House Customer Service 122

Social Hospitality

JANUARY 5, 2022

For most restaurants, the focus remains on delivery and pickup to serve customers. The pandemic’s toll on restaurants was more limited than otherwise because of delivery services. They make it easy to tune into customer needs and address customer issues. Covid-19 impacted customer service in new ways.

Mobile Ordering 459

Mobile Ordering Customer Service Food Safety Delivery 459

7 Shifts

NOVEMBER 15, 2024

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience.

Leadership 195

Leadership Management Management Operations 195

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 527

Seasonal Menu Back of House Customer Service Front of House 527

7 Shifts

FEBRUARY 4, 2021

Beechwood Doughnuts is a popular doughnut bakery in St Catharines, Ontario, which has been serving delectable doughnuts—from nanaimo to pumpkin cheesecake —to thousands of customers for six years. Six years later, Beechwood Doughnuts sells thousands of hand-crafted doughnuts per day to customers lined up around the block (pre-COVID).

Operations 370

Operations Book Small Business Communication 370

Culinary Cues

JULY 22, 2021

I hear it from every single restaurant operator I know and even many more that I don’t – there is an acute shortage of staff. There isn’t a simple answer to this challenge, but we know that it will require a shift in how restaurants operate. Start with the desired experience and value statement and work backward.

Guest Recovery 449

Guest Recovery Uniforms Point of Sale Customer Experience 449

Modern Restaurant Management

DECEMBER 4, 2023

Not much sours a customer’s perception of a restaurant as fast as unwieldy lines and long waits. Although management can’t always eliminate the wait for service entirely, they can use modern technology to set reliable wait time expectations from the start.

Customer Experience 202

Customer Experience Customer Service Technology Communication 202

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. 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. Guests will return when the effort expended to create memorable complete dining experiences is front and center.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Modern Restaurant Management

FEBRUARY 2, 2024

Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. Advanced networking solutions have emerged as a critical player in this revolution, offering the potential to enhance restaurant operations dramatically.

Operations 189

Operations Front of House Customer Service Customer Experience 189

Modern Restaurant Management

DECEMBER 20, 2023

In the dynamic and ever-evolving restaurant industry, culinary experiences are shaping customer preferences. After all, this business is all about people with customers at the forefront of decisions being made. So how do you thrive in a customer-driven competitive market? The industry is projected to reach $1.2

Customer Experience 197

Customer Experience Innovation Social Media Seasonal Menu 197

Culinary Cues

APRIL 9, 2020

It is the experience of dining that is most important and it is this experience that allows a restaurant, or for that matter – the restaurant industry to flourish. All for one and one for all should be the standard of operation. [] KNOW THE MESSAGE – TELL THE STORY. We are truly in this together.

Customer Experience 501

Customer Experience Customer Service Dine-in Sports 501

Culinary Cues

MAY 4, 2021

This difficult time in our history has revealed significant flaws in how restaurants operate – flaws that will not only remain if we seek to return to “normal” – they will be even more pronounced. This time away from the way we operated for decades has given employees and customers a chance to re-evaluate.

Customer Service 490

Customer Service Customer Experience Training Pricing 490

7 Shifts

MAY 23, 2024

Every manager aims for maximum operational efficiency in their restaurants, but achieving this isn't easy, with the industry's success rate recorded at only 20%. This is where developing a comprehensive restaurant operations plan comes in. This is why 62% of managers feel burnt out , especially on days leading to peak seasons.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

7 Shifts

AUGUST 22, 2024

A Ghost Restaurant take orders through online apps (like Uber Eats, Grubhub, and Skip the Dishes) and prepare food exclusively for pick-up, take-out and delivery customers. Virtual restaurant concepts only exist in apps, and use ‘ ghost kitchens ’ (aka ‘virtual kitchens’ or ‘dark kitchens’) to serve a virtual menu to virtual customers.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. Each of these independent operations can only be successful if they understand how they can and must work as a community of businesses and patrons. Any man’s death diminishes me because I am involved in mankind.”

Customer Experience 376

Customer Experience Customer Service Food Safety Hospitality 376

Culinary Cues

FEBRUARY 22, 2021

To nourish and provide sustenance To offer convenience To provide a forum for conversation To create opportunities for gatherings To reward customers To provide an outlet for chef creativity To complete a neighborhood or destination To rock customers world. There may be more reasons, but these are the most common.

2022 386

2022 Food Truck Point of Sale Front of House 386

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. will find themselves in the winner’s circle. [] FLEXIBILITY. If this is your M.O.

2021 467

2021 Social Media Kitchen Safety Restaurant Law 467

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Culinary Cues

MAY 15, 2021

Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. What if……happens?

Customer Experience 400

Customer Experience Cash Management Customer Service Front of House 400

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. Kiosk ordering Your busy customers don’t always have time to wait in line. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.

Management 397

Management Management Email Marketing Point of Sale 397

Culinary Cues

JANUARY 4, 2021

Those who have confidence in their abilities will often times say: “Give me some time to think, to reflect on my experience, to chat with a few friends, and I will find a solution to the problem.” The broader one’s understanding of the human experience, the better design (and longer term challenge solving) we will have.”. Steve Jobs.

Customer Service 455

Customer Service Customer Experience Hotels Small Business 455

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. When is a ghost kitchen a good idea for an operator? Here are a few reasons why an operator may want to try out the model: Expanding the delivery radius of an existing brand.

Front of House 435

Front of House Food Truck Back of House Social Media 435

Culinary Cues

APRIL 8, 2020

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. As a professional cook you know that survival and eventual success depends on succinct, effective communication with your peers, the operations chef, vendors, and guests.

Communication 471

Communication Food Supply Customer Service Small Business 471

7 Shifts

AUGUST 18, 2024

Opening and owning a bar is one of those unique life experiences; you have no idea what it will be like until you actually go for it. This could be a good choice if you find a business that is already established and has a loyal customer base. These elements need to work together to ensure your customers understand what you're about.

Bar 370

Bar License Email Marketing Customer Service 370

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 401

Menu Seasonal Menu Front of House Reference 401

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. Learn how food experiences can set the stage for positive action.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

AUGUST 3, 2020

Passion is not blind forever. [] THE RESTAURANT BUSINESS IS EVEN HARDER THAN WE THOUGHT: The pandemic has demonstrated to owners/operators just how very fragile their business is. This is a challenging combination for restaurant operators to compete with. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Government 492

Government Training Small Business Consumer Goods 492

Culinary Cues

JANUARY 3, 2023

How we greet and welcome people into our fold does have an impact on the quality of the product and experience we offer. Let me explain: A few years ago, (50 years ago) I had a conversation with a wonderful woman who owned and operated a successful neighborhood restaurant. This love is what we call “hospitality”.

Hospitality 388

Hospitality Customer Experience Customer Service Small Business 388

7 Shifts

NOVEMBER 25, 2024

As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. Many restaurant operators juggle multiple locations, and adding managers adds another link in the chain of command to manage. However, productivity is more easily trained than managed.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. Ahh…the mission statement. It is evident in everything that employees do and how they interact with others.

Customer Service 326

Customer Service Social Media Customer Experience Reference 326

Culinary Cues

DECEMBER 1, 2019

I enjoy taking it all in – talking with the server about the history of the place, watching kitchen staff concentrate on every plate, and absorbing the ambience and looking at the details that are always a reflection of who the people are that own and operate the business. The number one thing small business needs is to get more customers.

Small Business 424

Small Business Customer Experience Customer Service Seasonal Menu 424

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 397

Management Management Kitchen Safety Front of House 397

7 Shifts

SEPTEMBER 10, 2021

It articulates what you do for customers, employees, and owners (your goals) and clarifies what you offer a specific market segment (your strategy). They describe what you do for customers, employees, and owners (your goals) and clarify what you offer for a specific market segment (your strategy). The result? Achievable.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Culinary Cues

APRIL 25, 2021

I find it very interesting how diverse the food experience is. Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. QUICK SERVICE: This is the food noise experience for both the customer and the employee.

Food 428

Food Fine Dining Café Customer Experience 428

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. When the menu is not their own then they are left with all the responsibility for the guest and employee experience and very little authority to set the stage for success.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

7 Shifts

AUGUST 26, 2019

"Restaurant revenue management is defined as selling the right seat to the right customer at the right price and for the right dura­tion."— From there, you can make vital decisions about price, service capacity, table turnover, and your menu to boost revenue and profits. Fluctuating service quality from one server to the next.

Management 408

Management Management Airlines Customer Service 408

7 Shifts

JULY 24, 2020

That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business.

Book 370

Book Management Management Restaurant Law 370