Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. 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 402

Fine Dining Front of House Customer Service Customer Experience 402

Culinary Cues

FEBRUARY 28, 2021

This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year?

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

SEPTEMBER 14, 2023

Chefs and cooks may avoid walking through those swinging doors into the dining room because they fear that vulnerability. If they respond: “I’m fine” when you know they are not, this is a call to action. TRAINING: You can never train too much. If they are trained to be competent then confidence will be the result.

Employee Relations 392

Employee Relations Training Fine Dining Take-out 392

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 433

Kitchen Safety Front of House Fine Dining Back of House 433

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. PLAN BETTER – TRAIN HARDER. Look at your current role as the most important in the success of the operation and the power of the plate. Master your role and support those around you. Immerse in experiences whenever they are available.

Leadership 391

Leadership Fine Dining Workshop Training 391

Culinary Cues

MARCH 22, 2023

They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. They hone their skills through trial and error, repetition, and the pursuit of knowledge. In their mind is always that pursuit of the carrot. It’s only food to some, it is a focus on purpose for chefs.

Coaching 378

Coaching Fine Dining Café Training 378

The Restaurant Group

DECEMBER 1, 2024

A thoughtfully executed menu rollout ensures that every element, from flavors to presentation, aligns with your restaurant’s vision. Engaging Your Team Training Staff on New Menu Items Your team is your greatest ambassador for the new menu launch : Host training sessions to familiarize them with ingredients, preparation, and presentation.

Menu 78

Menu Social Media Loyalty Program Seasonal Menu 78

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 471

Fine Dining Back of House Dine-in Presentation 471

The Restaurant Times

NOVEMBER 17, 2020

The luxury of choosing among so many great places to eat has left the customers of the present era spoilt for choice. Anyone who’s worked in the restaurant business understands that training staff takes a lot of time and resources. The zeal to train your new staff eventually dies when they are not loyal to your brand.

Fine Dining 52

Fine Dining Hiring Employee Relations Customer Experience 52

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). quick service meal or a $100 fine dining evening – there is always room to create experiences and in turn – great value. BEAUTIFUL FOOD PRESENTATIONS. Absolutely!

Point of Sale 450

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

Modern Restaurant Management

MAY 24, 2023

We also prepared a formal Schematic Design presentation for approval. This presentation included final floor plans, 3D-sketched renderings, furniture selections and finishes found in the space. Lastly, between the kitchen and the wine rooms sits a luxe private dining room that can sit a party of 12.

Design 167

Design Fine Dining Front of House Seasonal Menu 167

7 Shifts

JANUARY 23, 2020

Plan out your labor costs (costs associated with staffing) by researching average wages in your area, suggested training costs, and any benefits you’ll provide. Training before opening. 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

MARCH 9, 2021

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. The garde manger must be conservative with portion sizes while affording the greatest impact on the dining experience.

Presentation 395

Presentation Fine Dining Seasonal Menu Design 395

Culinary Cues

OCTOBER 27, 2020

It makes no difference if it is a 4-diamond restaurant offering fine dining, a quality pizza shop, a bakery, or a hospital foodservice – discipline, pride, and results are closely aligned. PLAN BETTER – TRAIN HARDER. Peek into the kitchens of restaurants that you patronize and you can immediately see the difference.

Uniforms 466

Uniforms Airlines Food Order Fine Dining 466

Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. PLAN BETTER – TRAIN HARDER. Cook and chefs will need to deal with it and learn how to keep their work exciting. CAFÉ Talks Podcast.

Compost 445

Compost Fine Dining Waste Café 445

Culinary Cues

DECEMBER 26, 2020

At the same time it is worth noting that restaurants cannot survive at 50% capacity or worse, lockdowns that prevent any inside dining, take out or delivery only, or an environment that limits the “experience of dining out”. PLAN BETTER – TRAIN HARDER. HERE’S TO A VERY PROMISING 2021. Harvest America Ventures, LLC.

Fine Dining 480

Fine Dining 2008 Kitchen Safety Customer Experience 480

Modern Restaurant Management

FEBRUARY 7, 2023

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. Critically, the language and tone that other guests overhear throughout every interaction within your purview make an impactful impression about your values.

Delivery 197

Delivery Front of House Back of House Fine Dining 197

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. Is your ventilation system designed to push positive kitchen odors to the dining room or outside the entrance?

Fine Dining 325

Fine Dining Dine-in Front of House Design 325

Modern Restaurant Management

FEBRUARY 15, 2024

Our portfolio includes top-tier machines that provide relentless ice production without forsaking the optimum shape and size of the ice, essential for beverage service and food presentation. Fine-Tune Your Operational Workflow Increased footfall dictates a reevaluation of your kitchen's workflow.

Kitchen Safety 118

Kitchen Safety Equipment Food Safety Fine Dining 118

Culinary Cues

FEBRUARY 29, 2020

Restaurants survive and thrive on the “early and late majority” that represents over 60 percent of the dining population. I can vividly remember a chef position at a fine dining operation that I walked into and faced planning my first signature menu. PLAN BETTER – TRAIN HARDER. This is what a chef does.

Fine Dining 435

Fine Dining Café Customer Experience Menu 435

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. PLAN BETTER – TRAIN HARDER.

Fine Dining 392

Fine Dining Uniforms Dine-in Food Order 392

Culinary Cues

FEBRUARY 16, 2021

I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full. I will really miss this restaurant. [] THE 21 CLUB: A speakeasy in 1922 during Prohibition – Jack Kriendler and Charlie Burns made this a place that was synonymous with the New York dining scene. PLAN BETTER – TRAIN HARDER.

Fine Dining 438

Fine Dining Employee Relations Front of House Small Business 438

Culinary Cues

JULY 27, 2022

Like a fine wine we are a blend of different flavors that through experience reflect a perfect mix – each flavor has a role to play and is introduced in the right proportion to create that signature. Bounce ideas off them, seek their advice, learn from their experiences, and open yourself up to the challenges they present.

Influencer 356

Influencer Fine Dining Travel Book 356

7 Shifts

MAY 23, 2024

Learn the art of upselling If you've been training your staff to ask, "Do you want fries with that?" as they present the menu and take your customers' orders, then you're already practicing the art of upselling. However, it must be done only by your staff who have undergone proper training. or "Do you want your drink upsized?"

Social Media 195

Social Media Loyalty Program Email Marketing SEO 195

Lavu

OCTOBER 13, 2023

Consider using smaller tables for smaller groups, flexible seating options, and appropriately-sized dining areas for different occasions (e.g., casual dining vs. fine dining). Also, ensure that the waiting staff is adequately trained to take orders quickly and accurately.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Culinary Cues

APRIL 25, 2021

At the other extreme – an extraordinarily prepared, multi-course meal, touched by accomplished cooks, presented on a plate of fine china, in a pristine environment, with attentive service and complemented by exceptional wines will reveal all that food might attempt to be. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Food 426

Food Fine Dining Café Customer Experience 426

Culinary Cues

APRIL 26, 2020

Having your chef walk through the dining room and connect with guests is a way to make customers feel special and provides an opportunity for them to ask serious questions about the menu. Whatever you plan now, it is imperative that it includes the standards and training that will feed into rebuilding trust between you and your guests.

Guest Recovery 317

Guest Recovery Kitchen Safety Customer Service Food Safety 317

Culinary Cues

SEPTEMBER 15, 2020

Whether a fine-dining experience or your local taqueria – the cooks that stand out, the ones that are the reason why customers line up to buy their food, are the ones with well developed senses of taste, smell, touch, sight, and sound as they relate to what takes place in the kitchen. PLAN BETTER – TRAIN HARDER.

Customer Experience 391

Customer Experience Fine Dining Take-out Presentation 391

Culinary Cues

NOVEMBER 25, 2019

When you start building that “bucket list” of restaurants around the world where you must dine before you die. When pride is directly connected to clean plates returning from the dining room. When you feel that every plate presented in the pass carries your signature. PLAN BETTER – TRAIN HARDER. Restaurant Consultant.

Fine Dining 399

Fine Dining Food Order Back of House Uniforms 399

EATER

OCTOBER 11, 2023

Lille Allen/Eater A former fine dining server dishes on how the flambé, a dying convention of French haute cuisine, became the ultimate tableside flex I can feel sweat soaking through the armpits of my $5,000 Tom Ford suit and a nagging itch along the starched collar of my custom-fitted tuxedo shirt. What’s that thing with the fire?”

Fine Dining 140

Fine Dining Mobile Ordering Dine-in Definition 140

EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Over the past few years, one-off guest chef appearances and chef-in-residence programs have proliferated in the fine dining industry.

Fine Dining 143

Fine Dining Front of House Vineyard Seasonal Menu 143

Modern Restaurant Management

JUNE 30, 2023

Thoroughly Test Ideas and Train Employees Before Implementation A well-known QSR brand recently failed to fully vet its app prior to releasing it for customer use. ” This was both a technology and operational fail due to lack of proper testing/QA and employee training.

Operations 180

Operations Mobile Ordering Customer Experience Online Ordering 180

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

7 Shifts

JUNE 16, 2024

Finally, your content should be presented from left to right and top to bottom. For instance, millennials dine out an average of 241 times yearly. This means that in addition to creating mouthwatering dishes, you must also pay close attention to their presentation (a.k.a. how your food would look on camera).

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Apicbase

OCTOBER 25, 2024

With the rise of online dining research, keeping menu information accurate and current has become crucial. Focus on food presentation How food looks on the plate is almost as important as how it tastes. It sets the customer’s expectations and can make or break a dining experience. You move from firefighting to fine-tuning.

Menu 52

Menu Management Management Allergens 52

Clover - Restaurants

SEPTEMBER 4, 2024

Table turnover rate (TTR) refers to the time a party of guests spends sitting at their table in your establishment–whether it’s a quick-service restaurant, fine dining, or something in between. Train servers and runners to work as a team rather than limiting their ability to help guests with questions or requests.

Front of House 52

Front of House Mobile Ordering Back of House Customer Service 52

Modern Restaurant Management

MAY 19, 2020

Gen Z and millennials are likely to return to in-restaurant dining before older guests; and each group will have different concerns. It is important to communicate what you are doing for safety, but don’t forget to highlight the amazing dining experience you have to offer. Anticipation. It’s a skill!).

Guest Recovery 190

Guest Recovery Kitchen Safety Food Safety Email Marketing 190