Culinary Cues

OCTOBER 27, 2020

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. A well-run kitchen is not a free-form environment where every cook does his or her own thing or moves to the beat of his or her own drum. There is comfort in following the directives on a prep list, a recipe, or a banquet order.

Uniforms 474

Uniforms Airlines Food Order Fine Dining 474

Culinary Cues

FEBRUARY 28, 2021

It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre. Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you hardened and embarrassed.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

MARCH 26, 2022

These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends.

Cash Management 449

Cash Management Social Media Restaurant Law Communication 449

Culinary Cues

NOVEMBER 11, 2022

We filled the dining room, and everyone was served, but what was their experience? Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. We made it!

Customer Service 426

Customer Service Customer Experience Point of Sale Presentation 426

Culinary Cues

FEBRUARY 10, 2024

The tables are full, and he is having a difficult time keeping up but makes a mental note to address that once the dining room clears out. The best operators train restaurant eyes and teach their employees to be ambassadors for greatness. Yet, millions of people jump in the deep end every day. In their eyes, that cobweb didn’t exist.

Uniforms 437

Uniforms Small Business Dine-in Training 437

Culinary Cues

SEPTEMBER 14, 2023

Chefs and cooks may avoid walking through those swinging doors into the dining room because they fear that vulnerability. Some who work in kitchens can distance themselves from the overwhelming responsibility of the cook or chef, but to others it is a heavy weight to carry. If this is not their norm, then pay attention.

Employee Relations 445

Employee Relations Training Take-out Fine Dining 445

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 471

Food Supply Employee Relations Kitchen Safety Social Media 471

Culinary Cues

NOVEMBER 25, 2019

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. What is important is that at the end of the week there is some cash in your pocket, albeit – not very much. For a few, at some point that changes. When you are walking down the street and constantly shout out “behind!”.

Fine Dining 471

Fine Dining Food Order Back of House Uniforms 471

Culinary Cues

MARCH 21, 2022

In the dining room, the same attention to organization must be prevalent. From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync.

Front of House 433

Front of House Back of House Point of Sale Food Order 433

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 447

Fine Dining Front of House Customer Service Customer Experience 447

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 333

Hotels Front of House Fine Dining Back of House 333

Modern Restaurant Management

NOVEMBER 2, 2023

Each year, 48 million people get sick and 3,000 die from (preventable) foodborne illness in the United States. From mystery meat in chemical buckets and mouse prints in soda syrup to tears in a parking lot and threats of being shot, Francine L. Shaw's “ Who Watches the Kitchen ?” What’s s your favorite story in the book?

Kitchen Safety 474

Kitchen Safety Food Safety Allergens Employee Relations 474

ChowNow

JANUARY 23, 2025

Get training dialed in right away so youre not having to make big changes on the fly day of. Are your regulars ordering the same drink and entree every time they come in? Does the energy feel flat, and the customers look bored. Seeing those glazed-over eyes is unsettling, and youre starting to think, Maybe its time to shake things up a bit.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Culinary Cues

SEPTEMBER 1, 2023

How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? Who are your odor police?

Fine Dining 397

Fine Dining Dine-in Front of House Design 397

Culinary Cues

JUNE 26, 2021

When owners are faced with a design that will cost many hundreds of thousands of dollars their first reaction is: “Kitchens don’t generate revenue – dining rooms do. “Chefs” want to create kitchens that work, spaces that are designed to correct the numerous problems that were previously faced in poorly designed kitchens.

Design 440

Design Fine Dining Uniforms Waste 440

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.

Seasonal Menu 474

Seasonal Menu 2005 Hotels Customer Service 474

The Rail

DECEMBER 17, 2024

It is possible to produce a distinctive seafood experience when using techniques such as ocean-to-table dining and interactive menus. Regardless of the digital format, interactive menus produce a distinctive seafood dining experience because: It gives the guest an opportunity to order at the exact moment they are ready.

Customer Experience 130

Customer Experience Seasonal Menu Dine-in Uniforms 130

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. These technologies, often unseen but highly influential, are quietly revolutionizing culinary practices and guest experiences.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Culinary Cues

JUNE 16, 2020

Is the relationship of food and dining much less important to all stakeholders? Dining out was unavailable and we got by, we re-introduced ourselves to cooking at home and dusted off those skills that had been dormant, or added some new ones that had here-to-for not existed.

Social Media 345

Social Media Entertainment Email Marketing Customer Experience 345

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations. It often starts in the home – that interest in food and cooking.

Uniforms 385

Uniforms Book Article Café 385

Modern Restaurant Management

DECEMBER 21, 2022

Restaurateurs may very well look to expand beyond the typical pop up, food truck, festival or off-premises event to more interesting, intimate venues like social influencer kitchens, dining rooms and gardens. For part two, click here. A tightly integrated technology strategy will be key to workplace satisfaction and profitability.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. But when this occurrence takes place with a team, the results can be magical. The rest of the team was already settled in and hard at work.

Café 427

Café Front of House Point of Sale Back of House 427

Culinary Cues

JANUARY 28, 2023

You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean.

Food Supply 446

Food Supply Dine-in Uniforms Presentation 446

Culinary Cues

SEPTEMBER 1, 2022

It was a good night with two full turns of the dining room. Similar activity is taking place in the dining room as tablecloths are replaced and touched up, place settings aligned, glasses checked for water spots, chairs polished and carpets touched up, napkins are folded, and plants are misted.

Fine Dining 459

Fine Dining Uniforms Dine-in Food Order 459

Culinary Cues

MAY 26, 2020

If so, what it the plan for vendors and restaurants to work together in this regard? [] AT A CERTAIN POINT (before there is a vaccine) CUSTOMERS WILL BE ALLOWED TO RETURN TO RESTAURANT DINING ROOMS: Terrific! Oh, but what if customers don’t want to return to dining rooms? How can we really stay on top of this challenge?

Kitchen Safety 299

Kitchen Safety Food Safety Leadership Front of House 299

Modern Restaurant Management

JULY 27, 2020

In mid-to-late March , Yelp reported a swift and uniform drop in consumer activity across the nation. In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Yelp Sees COVID Effect. “As U.S. “As U.S.

Franchise 443

Franchise Franchising Mobile Ordering Kitchen Safety 443

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. She is a graduate of Central Michigan University with a Bachelor’s Degree in Accounting.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Lavu

FEBRUARY 28, 2025

POS systems are transforming dining by making personalized experiences easy and efficient. This means menus can be updated to reflect what people actually want, making the dining experience more engaging and relevant. Learn more in our latest post: How POS Systems Enable Menu Personalization.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Modern Restaurant Management

MAY 27, 2020

With thousands of restaurants forced to close their dining rooms, and millions of Americans facing sudden unemployment, GroupRaise saw an opportunity to mobilize its 10,000+ restaurant partners along with their communities to offer those who are able a chance to support both local business and food distribution to at-risk families.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

SpotOn

FEBRUARY 26, 2025

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.

Point of Sale 88

Point of Sale License Insurance POS 88

Modern Restaurant Management

OCTOBER 16, 2019

Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co. Ono Food Co. Within 60 seconds, blends are ready at Ono’s pick-up area.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

7 Shifts

MAY 23, 2024

This is important, especially if you're training and hiring new employees. Every manager aims for maximum operational efficiency in their restaurants, but achieving this isn't easy, with the industry's success rate recorded at only 20%. This is where developing a comprehensive restaurant operations plan comes in.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Modern Restaurant Management

APRIL 7, 2020

“We have significant issues with the CARES Act treatment of independent restaurants as it currently stands. Launching a Restaurant Stabilization Fund that provides up to $100 billion in grants to independent restaurants that will give them the upfront capital they need to reopen. These are the people that feed America.

Tip Distribution 426

Tip Distribution Healthcare Hospitality Food Supply 426

Modern Restaurant Management

JUNE 28, 2024

The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. With customers seemingly viewing dining out a luxury, restaurants that can differentiate themselves in terms of quality and value will have a competitive advantage.” The law changed on April 1.

2024 294

2024 Mobile Ordering White Paper Customer Service 294

Culinary Cues

SEPTEMBER 5, 2019

I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. We are the same, yet we are much different.

Uniforms 195

Uniforms Food Order Presentation Fine Dining 195

EATER

JUNE 9, 2020

On June 1 and 2, Paris and Melbourne began to allow dine-in seating, and Berlin reopened bars — prost! The point is, despite the near-universal tragedy caused by the novel coronavirus, the look and feel of our experiences today is anything but uniform, and depends greatly on the place we call home. We never closed,” Castañeda says. “We

Government 324

Government White Paper Fine Dining Bar 324

Sante

JULY 18, 2019

Teaser: When was the last time you dined out, experienced remarkable service, incredible food, and left the restaurant feeling buoyed, impressed, delighted, and overwhelmingly satisfied? Burger.jpg. Author(s): Jeffrey Spear. Be consistent. Be creative. Demonstrating creativity can be achieved in many ways.

Customer Experience 157

Customer Experience Customer Service Uniforms Back of House 157