Culinary Cues

FEBRUARY 5, 2025

This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder. Theres plenty of fear and loathing going on in the restaurant business.

Fine Dining 228

Fine Dining Food Supply Customer Service Recruiting 228

EATER

MARCH 14, 2025

After a calamitous year of intermittent closures due to the COVID-19 pandemic, many local governments were beginning to loosen indoor dining restrictions. After a calamitous year of intermittent closures due to the COVID-19 pandemic, many local governments were beginning to loosen indoor dining restrictions.

Marketing 265

Marketing Recruiting Hiring Back of House 265

Modern Restaurant Management

FEBRUARY 11, 2020

The premiumization of tea is a natural extension to what has been taking place in fine wine, specialty coffee, craft spirits and beer over the past several decades. Really, wherever food and beverage has an intentional focus on quality and customer experience, fine tea has a rightful place – just like wine and craft beverages.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

MAY 21, 2024

This presents a golden opportunity to upsell specialty drinks before checkout on your restaurant app. Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home.

Beverage 493

Beverage Fast Casual Seasonal Menu Customer Experience 493

Modern Restaurant Management

FEBRUARY 2, 2023

As the world is largely re-opened post-COVID, people are eagerly out and about dining in restaurants and bars to reinvigorate their social routines. According to Morning Consult , 77 percent of all polled adults are comfortable dining out at restaurants or cafes as of June 2022.

Fine Dining 474

Fine Dining Events Customer Experience Seasonal Menu 474

Modern Restaurant Management

MAY 24, 2023

We also prepared a formal Schematic Design presentation for approval. This presentation included final floor plans, 3D-sketched renderings, furniture selections and finishes found in the space. Lastly, between the kitchen and the wine rooms sits a luxe private dining room that can sit a party of 12. The facility opened in 2022.

Design 419

Design Fine Dining Front of House Seasonal Menu 419

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. That's fine for sidewalks but not very conducive to outdoor dining, including keeping tables leveled. If allowable by law, run gas to the area to fuel heaters.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

Modern Restaurant Management

APRIL 11, 2024

In pursuit of these objectives, restaurants must reimagine dining experiences through enhanced restaurant technology, deepen their commitment to sustainability, and fine-tune their core offerings. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

AUGUST 16, 2024

Businesses and restaurants can adopt this pricing model through a point-of-sale (POS) system, presenting both cash and card price. This same solution can be used in restaurants whether its fast food, dine-in or fine dining. While this may seem fictitious, it’s legal in all 50 states.

Pricing 433

Pricing Cash Management Fine Dining Point of Sale 433

Modern Restaurant Management

OCTOBER 26, 2022

"The Menu" hits the screens next month and chefs are already dishing about the black comedy focused on fine-dining. Personally, the end goal for me is to spend more time having “fine dining” experiences and visiting Michelin star restaurants. .” Here are what some shared with us.

Fine Dining 442

Fine Dining Social Media Dine-in 2000 442

Modern Restaurant Management

JANUARY 31, 2025

“In 2025, restaurants are walking the fine line between automation and hospitality,” said Ming-Tai Huh, Head of Food & Beverage at Square. restaurants and retailers are facing a challenging 2025, according to a recent presentation by Fitch Ratings at the 2025 ICR Conference. . ” A Year of Challenges U.S.

Marketing 221

Marketing Loyalty Program 2025 2024 221

Modern Restaurant Management

MAY 11, 2020

Restaurant management software company Upserve and restaurant-architect William Duff speak here about evolving trends they are seeing and discussed some ways the dining experience might look and feel different as the new normal unfolds. Partnering a Fine Dining Experience with a Take-Out Option. ” Split Polk St. ©Patricia-Chan.

Fine Dining 470

Fine Dining Online Ordering Dine-in Take-out 470

Modern Restaurant Management

DECEMBER 30, 2020

Safety is the new “trend” that every dining establishment must offer, and it goes far beyond offering paperless QSR code menus and bottles of hand sanitizer at the host stand. Doing everything to ensure your customers feel safe dining with you will remain priority #1. Be Transparent About Safety. Quality Over Quantity.

2021 563

2021 Marketing Food Safety Back of House 563

Modern Restaurant Management

SEPTEMBER 3, 2020

The normalcy of customers coming in the doors for a night of dining or even a casual lunch feels like a vision of the distant past. As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome.

Fine Dining 502

Fine Dining Restaurant Law Food Truck Outdoor 502

Modern Restaurant Management

MAY 19, 2020

Gen Z and millennials are likely to return to in-restaurant dining before older guests; and each group will have different concerns. Restaurants play an important role in our lives and in our communities; often where we celebrate birthdays, graduations, first dates, and major life moments. Safety and Trust.

Guest Recovery 474

Guest Recovery Kitchen Safety Food Safety Email Marketing 474

Culinary Cues

DECEMBER 26, 2020

The most challenging part of difficult times is living in the moment. Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it. Ah, but TODAY is the tough one. How will we get through this, what else can possibly happen, will we survive to see those brighter times?”

Fine Dining 488

Fine Dining 2008 Kitchen Safety Customer Experience 488

Modern Restaurant Management

SEPTEMBER 26, 2024

There was nothing to smile about and Guidara and chef Daniel Humm needed to do a lot of work to climb the ranks of the world’s most sought-after fine dining experiences. The narrative is consistently embedded in every aspect of the restaurant, creating a coherent dining experience that feels like a journey. And work they did.

Fine Dining 409

Fine Dining Customer Experience Customer Service Hospitality 409

Modern Restaurant Management

SEPTEMBER 22, 2020

Yes, curbside presents a new way of fulfilling an order. There could be some lasting savings, such as decreased congestion in drive-thru or less interior space dedicated to dining room. How do we love thee, curbside pick-up? Let us count the ways. To succeed in curbside, lean into feeling, not just function.

Kitchen Safety 590

Kitchen Safety Food Safety Customer Experience Food Order 590

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell).

Point of Sale 450

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

Modern Restaurant Management

FEBRUARY 7, 2023

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. The “Ding!” While perhaps a consistent feature of your daily business, they are not your employees.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Modern Restaurant Management

OCTOBER 13, 2022

Just as restaurants were on the path toward recovery after COVID-19 closures and safety restrictions, the current economic conditions continue to present challenges for the industry. But restaurants face a fine balance in increasing costs, as customers are also impacted by the realities of inflation.

Technology 450

Technology Loyalty Program Mobile Ordering Download 450

Culinary Cues

APRIL 23, 2023

Fine, that may be the case but let’s just see. Have you experienced the flavors and presentations of the items that may grace your menu? I’ve been cooking for 15years now; I should be the chef.” If it’s your time and you’re ready then make it happen, find your spot, push for the job, step up and show them what you’ve got.

Seasonal Menu 505

Seasonal Menu Leadership Training Fine Dining 505

Culinary Cues

DECEMBER 28, 2021

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 451

Kitchen Safety Front of House Fine Dining Back of House 451

Culinary Cues

FEBRUARY 29, 2020

Restaurants survive and thrive on the “early and late majority” that represents over 60 percent of the dining population. I can vividly remember a chef position at a fine dining operation that I walked into and faced planning my first signature menu. That is in our DNA, we can’t really help ourselves.

Fine Dining 458

Fine Dining Café Customer Experience Menu 458

ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

JULY 28, 2022

How the customer prefers to order (for delivery, for pick-up or to dine-in). You need to find the fine line between collecting the information you need and respecting your customers’ privacy. Which of your locations the customer orders from most. What the customer orders. How much the customer usually spends per visit.

Loyalty Program 520

Loyalty Program Mobile Ordering Email Marketing Online Ordering 520

Culinary Cues

FEBRUARY 16, 2021

I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full. Nevertheless we have always been blessed with choice when it comes to finding a place to eat. These are the places where memories are built and where customers become friends, and friendships last from generation to generation.

Fine Dining 446

Fine Dining Employee Relations Front of House Small Business 446

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre.

Fine Dining 421

Fine Dining Front of House Customer Service Customer Experience 421

Modern Restaurant Management

APRIL 20, 2022

Present Staffing Issues at Restaurants. The machine presents a comprehensive menu with the ability to partially customize what customers order. The machine presents a comprehensive menu with the ability to partially customize what customers order. No waiters, just steaming plates and a glass door that's opened by a coin.

Mobile Ordering 537

Mobile Ordering Food Order Employee Relations Customer Service 537

Culinary Cues

JUNE 14, 2022

fell in the category of “fine dining”. Now I mention these statistics because they will help to frame what the future may hold for the industry and those considering a career in kitchens and dining rooms across the country. Why would I choose to support a locally owned restaurant? 35 % of the overall male U.S.

Fine Dining 473

Fine Dining Food Supply Customer Service Presentation 473

Culinary Cues

FEBRUARY 28, 2021

This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year?

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

EATER

OCTOBER 19, 2020

These outdoor dining rooms have remade the landscape of major metropolitan centers and small towns, allowing people to spill into the streets, visit with friends and family, and — for an hour or two — forget about the looming threat of a deadly and highly contagious virus. Indoor spaces create an ideal environment for the spread of COVID-19.

Kitchen Safety 364

Kitchen Safety Food Safety Employee Relations Fine Dining 364

Modern Restaurant Management

MARCH 16, 2020

To help ensure the survival of these restaurants, many of which are family owned, the PR industry has banded together to create a campaign called "Dining Bonds." The dining bonds are being offered by participating restaurants across the country at a suggested savings of 25 percent when purchased. . "We're More than 2.45

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585

EATER

JULY 18, 2023

Restaurant menus can present an awkward challenge for blind people. Listen to this article In 1999, the first “dining in the dark” restaurant opened in Zurich, Switzerland. But it doesn’t have to be that way. People’s experiences of these restaurants range from delight to terror.

Dine-in 246

Dine-in Restaurant Law Website Management Fine Dining 246

Culinary Cues

DECEMBER 12, 2020

Chef Marc Meneau was such a chef – a powerful personality who elevated the dining experience – a chef who lived excellence every day in his restaurant L’Esperance in Vezelay, France. The dining room was perfectly appointed with fresh flowers, the finest tabletop details, and magnificent views of the L’Esperance gardens.

Fine Dining 364

Fine Dining Back of House Dine-in Presentation 364

EATER

JANUARY 28, 2021

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Consider the presentation, he says, or how the staff feels like family.

Hotels 343

Hotels Fine Dining Dine-in Front of House 343

Modern Restaurant Management

NOVEMBER 10, 2021

This shift in behaviour is welcome news for the hospitality sector and presents a unique opportunity for anyone considering launching their own business. This means more eco-conscious travellers will choose to holiday closer to home, presenting yet another opportunity for the British hospitality sector. We’re Eating Out More.

Hospitality 444

Hospitality Tourism Sustainability Travel 444