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. Come on, we know this!

Fine Dining 402

Fine Dining Food Truck Back of House Pricing 402

Culinary Cues

DECEMBER 8, 2022

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 anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. The preparation has been mind boggling, now we just have to execute. It is the chef’s job to set the stage.

Front of House 410

Front of House Back of House Seating Food Truck 410

Culinary Cues

MARCH 3, 2021

Menus became encyclopedic, the skills to execute these menus were over the top, the equipment that allowed for this level of creativity was space age and expensive, the intensity and stress in the kitchen was as heavy as lead, and the number of staff members required to execute this complexity was painful. Magazine: [link].

Dine-in 427

Dine-in Small Business Seasonal Menu Café 427

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? But the real story of 2025 isn’t just about what’s on the plate; it’s about where and how food is served.

2025 123

2025 Dine-in Food Truck Outdoor 123

Social Hospitality

JANUARY 5, 2022

For most restaurants, the focus remains on delivery and pickup to serve customers. Adjustments include single-use menus, disposable cutlery and plates, sanitizing tables and all areas open to human touch, allowing a limited number of guests for dining in, and others. Prioritize Health Concerns. Emphasize Delivery.

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 492

Seasonal Menu Leadership Training Fine Dining 492

7 Shifts

AUGUST 22, 2024

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. The sales increase comes from successfully optimizing food production lines to serve in-house and virtual customers, without adding additional operational costs.

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 367

Fine Dining Front of House Dine-in 2016 367

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 383

Coaching Restaurant Law Training Article 383

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. The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history. This will likely be the case for some time.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

JANUARY 12, 2021

This place tucked away in the hills of the northeast represented the epitome of culinary arts in their American Plan dining room. This place tucked away in the hills of the northeast represented the epitome of culinary arts in their American Plan dining room. What was most impressive to me was the work leading up to service.

Seasonal Menu 472

Seasonal Menu 2005 Hotels Customer Service 472

Culinary Cues

NOVEMBER 25, 2019

There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose. Those entry-level positions offer a multitude of advantages and truly serve a need. What is important is that at the end of the week there is some cash in your pocket, albeit – not very much.

Fine Dining 403

Fine Dining Food Order Back of House Uniforms 403

7 Shifts

MARCH 25, 2022

They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. According to 7shifts own data, the average amount of sales per day in 2022 for quick-serve and fast casual restaurants hovers around $4,680.20. in sales per day.

Fast Casual 370

Fast Casual Casual Front of House Point of Sale 370

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. We filled the dining room, and everyone was served, but what was their experience? We made it!

Customer Service 357

Customer Service Customer Experience Point of Sale Presentation 357

Culinary Cues

MAY 20, 2024

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. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 282

Hotels Front of House Fine Dining Back of House 282

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 429

Food Supply Employee Relations Kitchen Safety Social Media 429

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

7 Shifts

JUNE 4, 2021

For fine dining, around 30 percent. For fine dining, around 30 percent. Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. If it's not measured, it won't be managed. But what should be measured, and how? Table of Contents: Cost of Goods Sold. Health care.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

SEPTEMBER 26, 2020

Your employees know that this is not the best way to start a dining experience. Ask your employees: “What else can we do to bring about that trust?”. [] Your employees know that preparing and serving food is only a part of what has kept customers coming back on a regular basis. The question is: “What’s the answer?” Ask your staff!

Kitchen Safety 344

Kitchen Safety Back of House Front of House Customer Experience 344

7 Shifts

SEPTEMBER 16, 2020

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. 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.

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

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. Some restaurants can operate efficiently with a staff of 10 or less, while others might require more than 50. An operation with one restaurant outlet is far different than one with several.

Beverage 498

Beverage Events Food Order Website Management 498

7 Shifts

JUNE 28, 2021

And regardless of whether these guests are dining in, taking out, or getting delivery, food safety needs to be at the top of mind for your restaurant and your staff. Health inspections are routine at restaurants – and for good reason. How does a typical inspection work and how do I prepare? Sanitation.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

7 Shifts

OCTOBER 15, 2020

The Indoor Dining Blueprint Governor Cuomo recently announced their new blueprint for indoor dining , which somewhat opens up indoor-only restaurants to the public. And restaurants also pose possible risks, concentrations of people inside [for] indoor dining. What support is available for New York restaurants 1.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

Culinary Cues

DECEMBER 6, 2021

I remember an experience decades ago when I had the privilege of dining at Andre Soltner’s Lutece Restaurant in New York City. Beyond this, he was excited about the food and the opportunity to serve it to us – CONTEXT. If you are a dining room manager – the same question applies to you. So, what should be done?

Influencer 377

Influencer Customer Experience Dine-in Training 377

7 Shifts

AUGUST 12, 2020

Your marketing plan is your year-long guide to seek opportunities in public holidays and cultural events; it’s your marketing budget that will help reduce risk and minimize overspending; it’s your insights into customer behavior and trends; it’s your pièce de résistance to serve up a great experience and achieve your financial targets.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

MAY 28, 2022

If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives.

Front of House 330

Front of House Back of House Small Business Employee Relations 330

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 363

Fine Dining Back of House Dine-in Presentation 363

7 Shifts

OCTOBER 12, 2022

Full-service restaurant, fine dining. Tips paid to those who collect. Servers, sometimes other FOH staff. Incentivizes servers. Possibility of an uneven tip out and wage gaps. Even tip splitting. All eligible staff. Even and fair, provides camaraderie amongst staff. Some staff may not hold themselves to a high standard of service.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

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

SEPTEMBER 15, 2022

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.

Fine Dining 405

Fine Dining Front of House Customer Service Customer Experience 405

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

Social Hospitality

MAY 6, 2020

We are committed to providing relief to medical staff and others who are on the front line of this global battle against COVID-19 as well as the volunteer organizations on the ground serving local communities,” said Bill Hornbuckle, Acting CEO and President of MGM Resorts International. Hotel Trundle Shares Stories of Happiness.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. fell in the category of “fine dining”. Why would I choose to support a locally owned restaurant? In 2019, over 490,000 of those locations were independent, privately owned businesses.

Fine Dining 471

Fine Dining Food Supply Customer Service Presentation 471

7 Shifts

AUGUST 20, 2024

However, with fewer customers dining out weekly , restaurants must ensure that they can serve each diner quickly and satisfy them enough that they’ll want to return. Tracking and implementing strategies to improve this metric will allow you to maximize your dining space and generate more revenue.

Online Ordering 221

Online Ordering Fast Casual Fine Dining Seating 221

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. How powerful is a complete dining experience and what exactly is it? How much time and effort are placed on this? How much time and effort are placed on this?

Fine Dining 328

Fine Dining Dine-in Front of House Design 328

Culinary Cues

MAY 12, 2022

These are the restaurants where dining is much, much more than just consuming food. I get it, profit in restaurants is sometimes hard to come by. We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. It’s so hard to make money on that 10 oz.

Pricing 365

Pricing Consumer Goods Training Customer Experience 365

7 Shifts

AUGUST 7, 2024

The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. per serving Consider variables You can price the burger at $9.25 (rounding up) and make a profit on it. divided by 0.30 = $9.16

Food 363

Food Seasonal Menu Inventory Pricing 363