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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity.

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DO IT RIGHT

Culinary Cues

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. Don’t try to be something that you are not.

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14 Restaurant Management Tools to Make your Business More Efficient

7 Shifts

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

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7 Restaurant Management Book Recommendations

7 Shifts

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ?? Goodreads: 4.09

Book 370
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Fine Dining vs. Casual Dining: What’s the Difference?

SpotOn

Full service restaurant concepts fall into two broad categories: casual dining and fine dining. Full service restaurant concepts fall into two broad categories: casual dining and fine dining. If you're a guest, it's good to know what to expect from a fine dining vs casual dining experience.

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MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS

Culinary Cues

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.

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Rethinking the Future of Dining Through Technology

Modern Restaurant Management

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this?