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. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. It is, and must be, a team effort.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

JANUARY 20, 2024

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.

Fine Dining 399

Fine Dining Food Truck Back of House Pricing 399

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds.

Back of House 397

Back of House Food Supply Government Dine-in 397

Culinary Cues

AUGUST 26, 2024

Maybe, my expectations are unrealistic, but really all I want is a plate of food that reflects caring, effort, decent technique, well developed flavor, and a little thought when it is placed on that plate. It doesn’t need to parallel those outstanding restaurants I mentioned before – just good food, made with a little passion and care.

Dine-in 365

Dine-in Training Seasonal Menu Sports 365

Social Hospitality

JANUARY 5, 2022

For most restaurants, the focus remains on delivery and pickup to serve customers. Even remote parts of the world embraced restaurant and food delivery apps like never before. Mobile chatbots equip restaurants and food delivery apps to do many things. Restaurants would always adhere to food safety standards.

Mobile Ordering 459

Mobile Ordering Customer Service Food Safety Delivery 459

Culinary Cues

APRIL 23, 2023

Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? [] WHAT DO YOU KNOW ABOUT WINE: Is the wine list solely the responsibility of the sommelier, lead bartender, or dining room manager?

Seasonal Menu 490

Seasonal Menu Leadership Training Fine Dining 490

Culinary Cues

MAY 18, 2020

Know that the degree or certificate is more than an acknowledgement of the skills and knowledge that you have gained – it represents your level commitment and discipline that will serve you well. Make sure that you seek out opportunities that involve food. This will likely be the case for some time.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

DECEMBER 8, 2022

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute.

Front of House 407

Front of House Back of House Seating Food Truck 407

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

OCTOBER 30, 2023

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved.

Fine Dining 363

Fine Dining Front of House Dine-in 2016 363

Culinary Cues

OCTOBER 3, 2024

Try taking a few moments everyday walking around the kitchen and the dining room looking for successes and great work. Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. The article struck a nerve with its focus on A Cook’s Kitchen Laws.

Coaching 380

Coaching Restaurant Law Training Article 380

Culinary Cues

FEBRUARY 18, 2020

Even the difference between restaurants that serve three meals per day vs. one that focuses entirely on dinner will be an entirely different ballgame. Always a specialized space for members, the club setting maintained a market space for food that was based on tradition, classic preparations, and to a large degree a “food cost free zone”.

Beverage 495

Beverage Events Food Order Website Management 495

7 Shifts

JUNE 4, 2021

Food cost percentage. For fine dining, around 30 percent. For fine dining, around 30 percent. Food Cost Percentage. What is food cost percentage? Food cost percentage is the ratio of the cost of food inventory to the amount of revenue it generates. Why is food cost important? Break-even point.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.

Information 221

Information Allergens Food Supply Food 221

Culinary Cues

MAY 20, 2024

He has been one of my primary motivators and reference points throughout my career in food. It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. He would ask: “What are you doing to excite and inspire the next generation of cooks?

Hotels 280

Hotels Front of House Fine Dining Back of House 280

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. Those entry-level positions offer a multitude of advantages and truly serve a need.

Fine Dining 399

Fine Dining Food Order Back of House Uniforms 399

7 Shifts

JUNE 28, 2021

72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment. Health inspections are routine at restaurants – and for good reason. coli outbreaks and other foodborne illnesses.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

Culinary Cues

SEPTEMBER 30, 2021

It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future.

Food Supply 426

Food Supply Employee Relations Kitchen Safety Social Media 426

Modern Restaurant Management

DECEMBER 27, 2022

As we close out 2022, food production is at risk. We’re still facing product shortages, exacerbated by ongoing supply chain interruptions and the Russian-Ukrainian war stalling food shipments – including 9.5 Inflation is causing food prices – and food insecurity – to soar. . Focus on Sustainable Food Production.

Food Safety 226

Food Safety Audits Food Supply Food 226

7 Shifts

AUGUST 12, 2020

Word of mouth is fantastic, but when it comes to scaling a restaurant or reopening after months of closure, you need to rely on more than just the possibility of a customer loving your food and telling their friends about it. Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. Casual restaurants, fast food, quick service. Establishments that require a diversity of staff (servers, hosts, bussers, food runners, etc.) 10% for the food runner, or $10. Tips paid to those who collect. Servers, sometimes other FOH staff. Incentivizes servers. Even tip splitting.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

Culinary Cues

DECEMBER 6, 2021

TV dinners, box mixes, frozen and canned goods, and restaurant take out became the basis for the new American food culture. It is often expected that we only use the English language, we dress as American fashion dictates, and we eat what is assumed to be American food. So, what is American food and where is its story?

Influencer 373

Influencer Customer Experience Dine-in Training 373

Modern Restaurant Management

DECEMBER 13, 2024

Every year, the culinary world serves up something new to savor. Remember when food trucks redefined street food in the early 2010s or when small plates turned casual dining into an adventure of endless flavors? In 2020, dining as we knew it disappeared overnight. Now, three years later, we see a cultural shift.

2025 123

2025 Dine-in Food Truck Outdoor 123

Culinary Cues

JANUARY 12, 2021

In its day, the Balsams was one of the finest destination resorts in the country – a place of elegant relaxation, beautiful surroundings, and most notably – exceptional food. This place tucked away in the hills of the northeast represented the epitome of culinary arts in their American Plan dining room.

Seasonal Menu 472

Seasonal Menu 2005 Hotels Customer Service 472

Culinary Cues

SEPTEMBER 26, 2020

Engage them, trust them, encourage them, excite them and give them an opportunity to help far beyond preparing a plate of food or delivering it to the table. Your employees know that this is not the best way to start a dining experience. The question is: “What’s the answer?” Ask your staff!

Kitchen Safety 341

Kitchen Safety Back of House Front of House Customer Experience 341

Culinary Cues

MAY 28, 2022

This is where we celebrate and reflect – the place where a cook offers the most important expression of love through the creative preparation of food. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. The most important room in a home is the kitchen.

Front of House 327

Front of House Back of House Small Business Employee Relations 327

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 362

Fine Dining Back of House Dine-in Presentation 362

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. 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 402

Fine Dining Front of House Customer Service Customer Experience 402

7 Shifts

AUGUST 18, 2021

You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave. Table of Contents.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Culinary Cues

NOVEMBER 11, 2022

But what about your food, what about the guest’s reaction, what about creating memorable experiences, what about your connection to the plate? We filled the dining room, and everyone was served, but what was their experience? When all is said and done, we can wipe our brows and sigh in relief. We made it!

Customer Service 354

Customer Service Customer Experience Point of Sale Presentation 354

7 Shifts

JANUARY 26, 2021

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. And when customers are empowered to handle these tasks, dining room staff can take extra care to do what they do best—give guests memorable dining experiences. Embrace Digital Hospitality ??

2021 370

2021 Front of House Social Media Mobile Ordering 370

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. Bigger isn’t always better. Bigger brings a significant upswing in headaches, unforeseen challenges, an inability to flex, and long-term costs. I have very fond memories of walking the streets of St. That was it!

Seating 450

Seating Front of House Back of House Cash Management 450

Modern Restaurant Management

SEPTEMBER 30, 2024

The food service industry is forecast to reach $1 trillion in sales this year. We’re seeing younger buyers investing in dining experiences that blend food, convenience, and atmosphere with their values as shoppers. The data reveals that consumer eating, dining, and take out patterns are constantly changing and in flux.

2025 180

2025 Fast Casual Food Customer Experience 180

7 Shifts

SEPTEMBER 16, 2020

Single-use items - Guests receive food and condiments in single-use containers to prevent the spread of COVID-19. Table time limits - To serve as many guests as possible and as safely as possible amidst capacity limits, the restaurant places 90-minute time limits on tables. No mingling with other tables.

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

MAY 12, 2022

These are the restaurants where dining is much, much more than just consuming food. If they don’t see the value, regardless of how tasty or beautiful that plate of food might be, then why would they return? I get it, profit in restaurants is sometimes hard to come by. It’s so hard to make money on that 10 oz.

Pricing 362

Pricing Consumer Goods Training Customer Experience 362

Culinary Cues

NOVEMBER 18, 2022

They preserve agriculture and wood preferences and styles of cooking from generation to generation and are the lifeblood of regional food culture.” What is travel, a hotel, or a center of entertainment without the provision of quality food? [] AN INDUSTRY THAT THRIVES ON TEAM ENVIRONMENTS. In 2021, there were 14.5 are owned by women.

Agriculture 378

Agriculture Tourism Transportation Café 378