Culinary Cues

FEBRUARY 16, 2021

I know how many sleepless nights went into the decision to lease a space, writing a check for the kitchen equipment, filing for an LLC, hiring those first employees, receiving that first order from vendors, and wondering if there will be enough money to pay the bills each week. Chef Charlie Palmer’s Aureole was one of those operations.

Fine Dining 440

Fine Dining Employee Relations Front of House Small Business 440

SpotOn

JULY 22, 2024

Full service restaurant concepts fall into two broad categories: casual dining and fine dining. Casual and fine dining restaurants offer different menus and experiences to guests and require different expertise and operational knowledge for success. Fine dining concepts don't have to be formal.

Fine Dining 98

Fine Dining Casual Fast Casual Dine-in 98

Culinary Cues

JANUARY 23, 2021

In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance. The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%).

Point of Sale 450

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

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. For a few, at some point that changes. – Jacques Pepin.

Fine Dining 403

Fine Dining Food Order Back of House Uniforms 403

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. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. Good friends, good food, good times.”. author unknown.

Seating 452

Seating Front of House Back of House Cash Management 452

7 Shifts

OCTOBER 21, 2021

Fresh: Modern vegan and vegetarian food with an emphasis on whole and natural ingredients. A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from. Cheap digital menu marketing that captures a share of online dining demand. Menu design.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

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”. Restaurants need to re-establish the essential reasons for dining out that will carry the industry forward after the pent-up demand is met.

Fine Dining 471

Fine Dining Food Supply Customer Service Presentation 471

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

Modern Restaurant Management

FEBRUARY 8, 2023

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. Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture.

Fine Dining 197

Fine Dining Technology Front of House Sustainability 197

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

JUNE 4, 2021

Food cost percentage. 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? That places your food cost percentage at 30%.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up.

Back of House 284

Back of House FOH Front of House Point of Sale 284

7 Shifts

AUGUST 12, 2021

This method is used by several large food chains, like Starbucks, Panera Bread, and TGI Fridays, which have attracted millions of customers due to their loyalty programs. For example, is your restaurant primarily focused on vegan goods, or do you desire to promote fine dining? Special Offers and Promotions. The answer is yes.

Marketing 397

Marketing Email Marketing Loyalty Program Social Media 397

7 Shifts

JUNE 29, 2022

Put simply, franchise compliance refers to the actions that corporations, their franchisors, and their franchisees take in order to stay compliant with any applicable federal, state, and/or regional laws. That said, menu consistency helps keep food prep consistent with the same ingredients, supplies, and processes.

Franchise 370

Franchise Franchising Restaurant Law Document 370

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. Ah, but the food and conversation were consistently good, plentiful, and in-expensive.

White Paper 332

White Paper Hospitality Fine Dining Reference 332

7 Shifts

OCTOBER 15, 2020

Every restaurant has been forced to adapt their operations in order to survive and ultimately grow for the future. The Indoor Dining Blueprint Governor Cuomo recently announced their new blueprint for indoor dining , which somewhat opens up indoor-only restaurants to the public.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

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

JULY 24, 2020

You have countless things to do and countless people to please, and while orders might be low now, it won’t be long before it feels like you’re just surviving through shifts. Topics: Find dining; restaurant management; finding suppliers. ?? 90% of restaurants fail, and it’s not because of poor food. Goodreads: 4.23

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. This is emotionally draining. You hit it out of the park tonight.”

Employee Relations 396

Employee Relations Training Fine Dining Take-out 396

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

Modern Restaurant Management

SEPTEMBER 23, 2020

Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. Whether fine-dining or fast casual, great service now revolves around the customer experience you bring to every interaction. Prepare for Changing Conditions. Create Frictionless Transactions.

Customer Experience 239

Customer Experience Customer Service Fast Casual Mobile Ordering 239

7 Shifts

AUGUST 26, 2019

Managing your restaurants capacity is crucial as it impacts your profits, sales, customer service, and the dining experience. Average order value varies among customers, but you can generally expect to make more revenue if you turn over more tables. Maintaining quality service is especially important in fine dining establishments.

Management 408

Management Management Airlines Customer Service 408

7 Shifts

NOVEMBER 25, 2024

There will *always *be something your staff can do to enhance a patron’s dining experience. Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. For example, BlueCart , an online and mobile ordering/inventory management platform for the hospitality industry.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

7 Shifts

JANUARY 23, 2020

Ensure your business plan is real and not theoretical, in order to understand every operation cost you will come to a head with, and ensure positive cash flow. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2. Jake, Mojo Burrito.

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

APRIL 9, 2024

Moving to Multichannel Dining Experiences Dining out is… back? Orders come from a multitude of places. Food availability is often in flux. Food availability is often in flux. Wait or dwell experiences can be dampened if take-out or remote orders get preference.

2024 203

2024 Mobile Ordering Front of House Fast Casual 203

7 Shifts

APRIL 3, 2023

It has left far too many of its workers to rely on food stamps —an irony that shouldn't go unnoticed. But in order to break free from tipping, it's going to take a bevy of restaurant operators willing to stick their neck out and make a change. Huang intentionally designed the service model to be simple.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Modern Restaurant Management

SEPTEMBER 27, 2023

Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. percent) and fine dining restaurants (19.9 percent year-over-year at fine dining and 3.53

Fast Casual 197

Fast Casual Fine Dining Employee Relations Customer Service 197

Culinary Cues

MARCH 4, 2022

Food cost is way too high – the senior chef has faced that problem numerous times. It is those priceless stories that come from “been there, done that” that help young cooks understand the “why”. [] THE REFLECTIVE, CONFIDENT PROBLEM SOLVER: Whatever the challenge is – experience can come to the rescue.

Coaching 473

Coaching Training Fine Dining Article 473

Culinary Cues

NOVEMBER 6, 2022

I have been impressed and disappointed in many from those exclusive fine dining establishments with food that should be admired for its beauty to greasy spoons with the best burgers you will ever find. They are all part of my passion for the preparation and service of food. This is a place with higher purpose.

Food Truck 406

Food Truck Customer Service Customer Experience Food Supply 406

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. However, surfaces that touch food not only needs to be cleaned but sanitized. Food Storage. Develop a HACCP Plan.

Kitchen Safety 370

Kitchen Safety Food Safety Food Supply Equipment 370

7 Shifts

AUGUST 7, 2024

Of all the costs your restaurants generate, your food is one of the largest. 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. The cost of food and beverages is a bit of a moving target.

Food 363

Food Seasonal Menu Inventory Pricing 363

Culinary Cues

SEPTEMBER 1, 2022

It was a good night with two full turns of the dining room. Pans of bacon are retrieved from the oven while home fries are caramelizing on a griddle, fresh eggs are cracked and blended for scrambled and omelet orders, and those first pots of coffee are brewed. At 5 : 30am the service staff arrives.

Fine Dining 395

Fine Dining Uniforms Dine-in Food Order 395

Modern Restaurant Management

MARCH 25, 2024

" The co-chefs/co-owners were listed among Food and Wine’s “Best New Chefs” (2021) and they have garnered multiple James Beard Foundation Award nominations for "Best Chef: South." We want to one day dine at those restaurants. Move forward in that order to the best of your ability.

Fine Dining 88

Fine Dining Seating Restaurant Law Small Business 88

Modern Restaurant Management

JUNE 16, 2022

Reports show that 81 percent of fine dining establishments, 78 percent of family restaurants, and 77 percent of fast-casual spots added curbside pickup, pivoting away from dine-in services after March 2020. consumers being new to ordering meal delivery services (up from 47 percent in March 2021).

Online Ordering 188

Online Ordering Point of Sale Management Management 188

Culinary Cues

APRIL 26, 2020

White tablecloth restaurants and food trucks will benefit from the exact same end result – you need to make people stand up and pay attention – you want them to stand on a soap box and shout for everyone else to hear: “THIS IS INCREDIBLE”! Everything helps. People have become accustomed to cooking at home again.

Guest Recovery 319

Guest Recovery Kitchen Safety Customer Service Food Safety 319

7 Shifts

NOVEMBER 14, 2024

Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. Restaurants with large or intricate menus will need to allocate more time to staff training on the ingredients, preparation methods, and food handling procedures.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

Focus POS

JUNE 2, 2020

It could be argued that the restaurant industry has been hit the hardest when it comes to stay-at-home orders and social distancing mandates; however, the resilience of the restaurant industry cannot be denied, and as restaurateurs shift their thinking from, “How am I going to survive?” we see the emergence of a few key themes. .

Technology 187

Technology Fine Dining Mobile Ordering Online Ordering 187