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. Simply stated it is what a menu item contributes to the financial success of a restaurant. In both cases it is sales (the top line) that sets the stage for success.

Point of Sale 450

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

Culinary Cues

FEBRUARY 16, 2021

I know how much personal experience is expressed in the menu that is oftentimes comprised of family recipes and a chefs “best effort”. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full. Chef Charlie Palmer’s Aureole was one of those operations.

Fine Dining 433

Fine Dining Employee Relations Front of House Small Business 433

Culinary Cues

DECEMBER 28, 2021

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 423

Kitchen Safety Front of House Fine Dining Back of House 423

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. Excellence is not reserved for fine dining. [] KNOW HOW TO RUN A BUSINESS.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

JUNE 4, 2021

Food cost percentage. Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. For fine dining, around 30 percent. Prime costs.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

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

7 Shifts

OCTOBER 21, 2021

Get it wrong—with a menu that doesn't fit the ambiance or pricey dishes not suited for the clientele—and would-be regulars will at best feel confused and at worst never return. Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. Menu design.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

7 Shifts

AUGUST 26, 2019

From there, you can make vital decisions about price, service capacity, table turnover, and your menu to boost revenue and profits. Engineer your menu for sales and profits. Managing your restaurants capacity is crucial as it impacts your profits, sales, customer service, and the dining experience. Control table turnover.

Management 408

Management Management Airlines Customer Service 408

7 Shifts

JUNE 29, 2022

In addition to franchises' obligation to follow their state's regulations for food, health, and wages, some states and cities have specific fees and laws that franchise businesses must follow. Menu Consistency. A consistent menu ensures standard serving across locations. Food & Staff Safety Measures.

Franchise 370

Franchise Franchising Restaurant Law Document 370

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. You may, for example, use push notifications for advertising special discounts or notifying consumers about a new menu. Special Offers and Promotions.

Marketing 397

Marketing Email Marketing Loyalty Program Social Media 397

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 360

Fine Dining Back of House Dine-in Presentation 360

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 also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. Food cost tracking The cost of food changes regularly based on supply and demand.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2.

2020 335

2020 Hiring Cash Management Education 335

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. How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. Do we move from that perfect grilled cheese sandwich to another menu item? It’s only food to some, it is a focus on purpose for chefs.

Coaching 368

Coaching Fine Dining Café Training 368

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

That’s why our teams—who specifically work to improve restaurant operations, performance, and staff happiness—have curated a 7-course menu of the best books about understanding restaurant management. So pull up a chair and take a deep dive into some of the most insightful and actionable tips from the best in the business. Goodreads: 4.08

Book 370

Book Management Management Restaurant Law 370

Restaurant Clicks

JULY 13, 2021

Chinese food is the ultimate take-out food, its sweet, sour, tangy, and spicy sauces make marinating vegetables, meats, and seafood more perfect the longer it sits. While American Chinese food may not be authentically Chinese, it is certainly one of the most popular cuisines for dining out or ordering in.

Food 147

Food Fine Dining Food Order Fast Casual 147

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 319

White Paper Hospitality Fine Dining Reference 319

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 a higher purpose.

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

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”! This may not be the time to try and show how uniquely creative you can be with your menu.

Guest Recovery 309

Guest Recovery Kitchen Safety Customer Service Food Safety 309

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

7 Shifts

OCTOBER 31, 2022

Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fast casual, fine dining, etc.) Sample Menu. You don't, by any means, have to have a menu ready to go. It also shows that you've done your research given the market, suppliers, and have an idea on menu design.

Point of Sale 397

Point of Sale Back of House Document Download 397

SpotOn

MARCH 18, 2024

On the other side of the dining spectrum, there are restaurants with menus that offer an entire meal at a set price, also known as the prix fixe menu. The prix fixe menu is ideal for guests seeking to indulge in a larger meal for a higher price. The prix fixe menu doesn't only need to serve French food.

Menu 98

Menu Dietary Restrictions Fine Dining Seasonal Menu 98

7 Shifts

SEPTEMBER 3, 2019

Plus, happy employees are more productive, reducing wait times for guests, and more likely to make recommendations or upsell menu items. Of those, the food and beverage industry was in the top three worst to work in. Their company culture has been studied in books like Forked: A New Standard for American Dining, by Saru Jayaraman.

Training 284

Training Sports Fine Dining 2017 284

Modern Restaurant Management

NOVEMBER 1, 2022

Restaurant guests in cost-saving mode are eating out less and more conscious of menu prices, according to Restaurants: Consumer Trends Fall 2022/Winter 2023 a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. “Unique offerings to help separate from the competition may be helpful. .

Fine Dining 189

Fine Dining Seasonal Menu Social Media 2022 189

7 Shifts

NOVEMBER 14, 2024

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

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

JULY 27, 2022

We cook what we are, and we are a complex combination of all our life experiences with food. This is what makes us unique as cooks, this is what builds our signature that appears on a menu. Whenever you eat their food, you add something else to your portfolio of experiences. So, where do those flavors come from?

Influencer 346

Influencer Fine Dining Travel Book 346

Modern Restaurant Management

APRIL 9, 2024

Moving to Multichannel Dining Experiences Dining out is… back? Food availability is often in flux. For example, in efforts to save money, might alcohol purchases go down but snacking and other food purchases increase? Some would say it never left but will acknowledge challenging times. ” It gets better.

2024 203

2024 Mobile Ordering Front of House Fast Casual 203

Modern Restaurant Management

OCTOBER 7, 2024

In 2025, more plant-based menu items will be appearing at an incredible rate of speed as well. Currently, 50 percent of restaurants, including sit-down and fast-food establishments, offer plant-based options, and this is only expected to grow. Controlling food waste is a hot topic in the industry as well.

2025 189

2025 Loyalty Program Waste Compost 189

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

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. One major area of improvement we noticed when it came to management: menu costing research.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

OCTOBER 16, 2023

With those stats in mind, Causeway Solutions conducted consumer research* on today’s dining trends compared to our research over the past few years. In August 2023, only eight percent of consumers we surveyed say they do not eat out, so dining out is “in” again. Only five percent said they never eat fast food.

Fast Casual 212

Fast Casual Fine Dining 2023 Casual 212

Modern Restaurant Management

JULY 12, 2022

Restaurants continue to face labor and supply chain issues, plus rising food costs. Review and Revise Your Menu Offerings. Before Restaurant Week kicks off, craft a menu that is friendly to both your bottom line and your customers. And while these challenges may seem daunting, the solutions and benefits are plenty.

Loyalty Program 223

Loyalty Program Online Ordering Point of Sale Customer Experience 223

Modern Restaurant Management

FEBRUARY 11, 2020

The premiumization of tea is a natural extension to what has been taking place in fine wine, specialty coffee, craft spirits and beer over the past several decades. Really, wherever food and beverage has an intentional focus on quality and customer experience, fine tea has a rightful place – just like wine and craft beverages.

Fine Dining 230

Fine Dining Hotels Consumer Goods Beverage 230

Modern Restaurant Management

OCTOBER 11, 2021

Whether you’re serving gourmet food in a fine dining establishment or flipping burgers next to the local university, there’s going to be an audience that works best for your business. For example, if you own a food truck adjacent to a university, you could focus your marketing efforts on college students.

Marketing 196

Marketing Food Truck Fine Dining Fast Casual 196