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

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

7 Shifts

AUGUST 18, 2024

This could be a good choice if you find a business that is already established and has a loyal customer base. Choosing Your Concept & Bar Type Defining your concept Your concept is the main idea or theme and includes service style, cuisine, menu, and music. This will give you a good idea of their product and service.

Bar 370

Bar License Email Marketing Customer Service 370

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 Front of House Point of Sale 386

Culinary Cues

JULY 22, 2021

Restaurants are open, and customers who have been prisoners of the pandemic are anxiously coming out of their shells and flooding to restaurants that are ill equipped to deal with the surge. Training will help to make them able to problem solve and make the right decisions pertaining to the customer experience.

Guest Recovery 449

Guest Recovery Uniforms Point of Sale Customer Experience 449

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 429

Food Supply Employee Relations Kitchen Safety Social Media 429

7 Shifts

OCTOBER 21, 2021

Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. These restaurants take orders through online apps and use 'ghost kitchens' or virtual kitchens that offer virtual menus to take-out customers. What is a restaurant concept? Fast Food Chains.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Culinary Cues

APRIL 6, 2020

Once we return to a more robust economic time – the need for restaurants to service dual income family life and urban professionals with little time to shop and cook will once again be evident. Having been in the restaurant business, our job is to be responsible for our customers’ happiness. You take care of customers above all else.

Travel 451

Travel Back of House Customer Service Small Business 451

Culinary Cues

MAY 4, 2021

This time away from the way we operated for decades has given employees and customers a chance to re-evaluate. Our customers need to trust that the restaurant they patronize will be safe and that the operation will take all of the necessary steps to ensure their health and wellbeing. The ball is in our court.

Customer Service 490

Customer Service Customer Experience Training Pricing 490

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. One of the most difficult tasks that any restaurateur or chef faces is convincing a customer to walk through the door for the first or twentieth time.

Customer Experience 376

Customer Experience Customer Service Food Safety Hospitality 376

Culinary Cues

JANUARY 4, 2021

BEING BORN WITH THE GIFT OF VISUALIZATION – Steve Jobs was always able to envision devices and services that only he knew the world would need before they came to that realization. The result was Napster – a free (illegal) service that allowed people to download individual songs to their MP3 player. The taxi business was re-invented.

Customer Service 455

Customer Service Customer Experience Hotels Small Business 455

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.

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

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. There will always be a customer on the receiving end of that waste of time. On the other end of that spectrum, 91% of customers who are unhappy with your service will not do business with you again.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

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

APRIL 9, 2020

Customers may walk through the door initially because of the food, but will return time and again because of the story that the owners and staff tell. [] THINK GLOBAL – ACT LOCAL. When restaurants return they must understand that service and food are equal in importance to the guest.

Customer Experience 501

Customer Experience Customer Service Dine-in Sports 501

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. In the same light, the employee has a personal responsibility to constantly improve and learn about product, process, creativity, people, and service. A lack of respect is a problem.

Training 364

Training Customer Service Uniforms Leadership 364

7 Shifts

SEPTEMBER 15, 2021

There is a way, to both grow profits and upgrade your customer experience at the same time: suggestive selling. And restaurateurs get great customer reviews and a higher check average. It also goes a long way in crystallizing your restaurant's reputation for great customer service and experiences. Higher tips and checks.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

7 Shifts

MAY 31, 2021

The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Tables and surfaces need to be cleaned frequently so customers don't have to wait too long (and can feel safe when dining at your restaurant). Customer Service. Service Model.

Operations 363

Operations Inventory Hiring Customer Service 363

Social Hospitality

FEBRUARY 25, 2021

How can you convince a customer to come to your business and spend money on your food? In addition to bringing customers to your restaurant, your 2021 marketing should focus on bringing your restaurant to them. In addition to bringing customers to your restaurant, your 2021 marketing should focus on bringing your restaurant to them.

2021 434

2021 Social Media Mobile Ordering Online Ordering 434

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 474

Front of House Customer Experience Dine-in Training 474

7 Shifts

SEPTEMBER 26, 2022

Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Food Service, Kitchen, & Hospitality Tech. Examples include general understanding of finance, customer satisfaction, business hierarchy, and career advancement. 15 'Soft' Food Service Skills For Your Resume [List].

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

APRIL 8, 2020

Every cook makes decisions throughout a shift that can impact on product quality, restaurant profitability, and customer satisfaction. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] SERVICE. If it is possible and as long as it meets the quality standards of the operation, then service means that your response is “yes”.

Communication 471

Communication Food Supply Customer Service Small Business 471

7 Shifts

AUGUST 12, 2020

We’ve also included a restaurant marketing plan PDF with all the questions you need to ask (and answer) to get into the minds of your customers and create a marketing recipe for success. But would a first-time customer know what your restaurant is made of by sitting at a table? Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Modern Restaurant Management

FEBRUARY 21, 2024

A new study challenging the long-standing mantra “the customer is always right" determined that to better support employee mental health, restaurant operators should have clear policies stating that customers' uncivil behavior will not be tolerated. They believe they can do whatever they want to whomever they want.

Airlines 203

Airlines Customer Service Hospitality Tourism 203

Culinary Cues

MAY 5, 2021

Some point to the industry itself as the primary culprit – an industry of service that rarely rests and job descriptions for a number of positions that are close to impossible to adequately fulfill – thus, chefs and managers have no real choice but to invest an obscene amount of time on the job in an attempt to meet the demands.

Hotels 429

Hotels Employee Relations Coaching Training 429

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. Promote your differentiated product or service without making it a competitive statement but note that you intend to own a position.

Customer Service 326

Customer Service Social Media Customer Experience Reference 326

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 400

Customer Experience Cash Management Customer Service Front of House 400

7 Shifts

FEBRUARY 16, 2024

Customize them to match your needs and save time — so that you can focus on the important things. Keeping a training manual at service stations or behind bars gives everyone a source of truth and helps iron out those little mistakes. That's why we created free templates to help you manage your restaurant team.

Tip Distribution 397

Tip Distribution Download Reference Training 397

Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 390

Leadership Food Truck Employee Relations Training 390

Culinary Cues

JANUARY 23, 2021

Every restaurant should embrace, as part of its goal structure, a feeling among its customers of: “That was well worth what I spent.” quick service meal or a $100 fine dining evening – there is always room to create experiences and in turn – great value. REAL SERVICE. Whether it is a $5.00

Point of Sale 450

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

Culinary Cues

MARCH 26, 2022

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.” You, of course want to make sure that your staff and customers are safe and that you are doing everything to protect their health.

Cash Management 379

Cash Management Social Media Restaurant Law Communication 379

Culinary Cues

FEBRUARY 28, 2021

We know them by name, we oftentimes buy their products and services, we read about their success, and we aspire to be like them in some small way. Now here is the kicker – excellence has very little to do with the price you charge or the type of product or service you provide. The big misconception is: “You get what you pay for”.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

APRIL 25, 2021

At the other extreme – an extraordinarily prepared, multi-course meal, touched by accomplished cooks, presented on a plate of fine china, in a pristine environment, with attentive service and complemented by exceptional wines will reveal all that food might attempt to be. The over-riding objectives are fast, consistent and affordable.

Food 428

Food Fine Dining Café Customer Experience 428

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

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

JANUARY 3, 2023

Customers would like up, sometimes around the block, hoping for a seat in her rather small restaurant where she featured, what we called – blue plate specials. I love my customers, I care about them, I am happy to see them, I want to know more about them, and I am grateful that they put their trust in my cooking.”.

Hospitality 388

Hospitality Customer Experience Customer Service Small Business 388

7 Shifts

JUNE 4, 2021

Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. Average customer headcount. Customer Acquisition Costs. Customer Retention Rate. Average Customer Headcount. What is the average customer headcount? Customer Acquisition Costs.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416