EATER

DECEMBER 17, 2024

Lille Allen These are the food phenomena wed like to bid adieu to in the coming year While 2024 saw many great things in the world of food and drinks excellent new restaurants ! Some of these food and dining phenomena, from the benign annoyances to the potentially harmful, are perhaps more than mere trends.

2024 105

2024 Food Food Supply Restaurant Law 105

Culinary Cues

APRIL 13, 2020

It has already been stated that Covid-19 can live for a period of time on the surface of cardboard and there are numerous opportunities for asymptomatic individuals to come in contact with food before packaging (especially produce and animal protein). This only makes sense to help control future outbreaks. [] RECORD THE PROTOCOL.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

Front of House 435

Front of House Food Truck Back of House Social Media 435

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Value need not be focused entirely on price, it is, after all, the full experience of food, service, ambience, and context that excites people about dining out.

Fine Dining 402

Fine Dining Food Truck Back of House Pricing 402

Social Hospitality

JANUARY 5, 2022

Even remote parts of the world embraced restaurant and food delivery apps like never before. Mobile chatbots equip restaurants and food delivery apps to do many things. Restaurants would always adhere to food safety standards. There will still be an emphasis on the delivery and pickup of food. Prioritize Health Concerns.

Mobile Ordering 459

Mobile Ordering Customer Service Food Safety Delivery 459

Culinary Cues

APRIL 23, 2023

Wine is part of the experience, and it has an impact on the food experience just as the food experience impacts wine. Can others depend on you to keep a level head? [] HAVE YOU EVER BUILT A BUDGET AND MANAGED IT EVERY DAY: Ah, yes, we love to cook and present beautiful plates of food.

Seasonal Menu 492

Seasonal Menu Leadership Training Fine Dining 492

Culinary Cues

JULY 15, 2024

We hire and fire, increase pay, or add more staff, change restaurant menus or add convenience foods to reduce the need for qualified employees, or simply accept that poor attitudes and inconsistent product are just “the way it is.” So, here we are, fighting the effects of the disease of caring and knowing. Make this your benchmark.

Leadership 390

Leadership Food Truck Employee Relations Training 390

Culinary Cues

NOVEMBER 17, 2020

This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table. The cook is the action person – this is the individual who actually brings ingredients together, responds to customer requests, and prepares your plate of food. The chef who rarely cooks your food.

Seasonal Menu 527

Seasonal Menu Back of House Customer Service Front of House 527

7 Shifts

AUGUST 18, 2024

Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. Whether it’s food cost increases due to inflation or a labor cost rise due to rising minimum wage, cost increases, like taxes, are pretty much a guarantee in the restaurant industry.

License 370

License Equipment POS Food Supply 370

Culinary Cues

JANUARY 29, 2024

We speak of a time of unconditional commitment to the craft and the job – sacrificing all else for the plate of food in the pass. Chefs lament over a time when cooking was a giving craft, not one focus on what the cook received in return. Respect the tradition and wear it with pride.

Kitchen Safety 395

Kitchen Safety Guest Recovery Uniforms Food Safety 395

Culinary Cues

JULY 23, 2023

Deep inside that crusty exterior, behind the veil of authority, underneath the hard-nosed, sometimes reactionary body of a chef lies a person who is haunted by an unrelenting need to be expressive, do things exceptionally well, and be more self-critical than any writer for the local food column will ever be.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Culinary Cues

JUNE 23, 2024

PLAN BETTER – TRAIN HARDER TELL THE RIGHT STORY Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food They walk with determination, but not out of panic.

Uniforms 388

Uniforms Front of House Back of House Food Supply 388

7 Shifts

OCTOBER 1, 2024

These days, a restaurant's reputation is built on more than the taste of its food. Food quality Food quality plays a big role in your customer’s experience. Serving fresh, delicious, and well-prepared food can make a big difference in how customers perceive your restaurant. Presentation also matters.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Culinary Cues

MARCH 3, 2024

PLAN BETTER – TRAIN HARDER – TEAMS RULE Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

Leadership 382

Leadership Restaurant Law Social Media Sports 382

7 Shifts

AUGUST 22, 2024

A Ghost Restaurant take orders through online apps (like Uber Eats, Grubhub, and Skip the Dishes) and prepare food exclusively for pick-up, take-out and delivery 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

JUNE 3, 2024

Organization equals confidence and confidence wins the game. [] WORK CLEAN This is a cook’s obligation – work clean and handle food safely. Organization is the key – you can handle nearly anything if your mise en place is tight. This is the unwritten guarantee that every guest assumes when they walk through the door. Don’t disappoint them.

Uniforms 347

Uniforms Point of Sale Coaching Small Business 347

Culinary Cues

AUGUST 26, 2024

Maybe, my expectations are unrealistic, but really all I want is a plate of food that reflects caring, effort, decent technique, well developed flavor, and a little thought when it is placed on that plate. It doesn’t need to parallel those outstanding restaurants I mentioned before – just good food, made with a little passion and care.

Dine-in 369

Dine-in Training Seasonal Menu Sports 369

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. This is where people met to talk about their families, local events, a bit of politics, a love of music and art, and laugh with reckless abandon over a plate of magnificent comfort food. author unknown.

Seating 452

Seating Front of House Back of House Cash Management 452

Culinary Cues

OCTOBER 27, 2023

Will the flavors and presentations of the food suffer? This is a critical “upfront” question and decision for anyone entering the business of food that may just stem from a very important question: “Why do I want to open a restaurant?” Will the operation be able to maintain what has been built?

Hiring 405

Hiring Training Pricing Leadership 405

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. Yeah, sounds like a great battle cry, doesn’t it?

Back of House 400

Back of House Food Supply Government Dine-in 400

Culinary Cues

JUNE 29, 2024

Memorable food, exceptional experiences, a perfect evening…these are the types of reviews that every chef hopes for and every restaurant strives for. Certainly, fantastic tasting, smelling, and looking food is essential and guests do return for great service, so, what else is missing?

Dine-in 304

Dine-in Customer Experience Back of House Customer Service 304

Culinary Cues

JANUARY 3, 2023

Nothing fancy, just good old – stick to your ribs comfort food. I asked her what made her food so special? Happy, welcomed employees produce happy food. The food and service still need to be there, but it will be that hospitality effort that makes the experience unique. Then focus on hospitality. Restaurant Consulting.

Hospitality 388

Hospitality Customer Experience Customer Service Small Business 388

Culinary Cues

JULY 29, 2024

The good times, the challenges that we overcame, the team building that took place, and the joy of putting out countless delicious plates of food?” So, when others invest so much time in bashing the field, restaurant life, owners and even customers, I get incredibly irritated. “Who

Back of House 368

Back of House Take-out Café Blog 368

Culinary Cues

MAY 8, 2023

The chef has ultimate responsibility for the proper handling of ingredients, sanitation of the restaurant kitchen, and consistent implementation of food safety protocols. Finally, the chef signs every plate of food that leaves the kitchen.

Kitchen Safety 441

Kitchen Safety Food Safety Coaching Training 441

Culinary Cues

OCTOBER 3, 2024

Let them know about food cost percentage, labor cost compared to sales, check averages and the opportunity to grow them, menu item popularity, the rising cost of ingredients, the cost of China and glassware, how long it takes to pay for that new combi-oven that everyone wants on the line.

Coaching 383

Coaching Restaurant Law Training Article 383

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. Excellence attracts excellence!

Fine Dining 367

Fine Dining Front of House Dine-in 2016 367

Culinary Cues

OCTOBER 23, 2024

But, to chefs, as much as this objective will always reign supreme, there are also those personal stakes in the ground that surround food and people that are central to who they are. To your employer, the financial success of the business is paramount – understandably so.

Café 336

Café Pricing Hiring Blog 336

Culinary Cues

FEBRUARY 8, 2020

In all of my years in the food business, I have never seen a time like now when these issues of team building and retention were more challenged. There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

FEBRUARY 2, 2024

PLAN BETTER – TRAIN HARDER – BE RESPECTFUL Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

Training 364

Training Customer Service Uniforms Leadership 364

Culinary Cues

MAY 20, 2024

He has been one of my primary motivators and reference points throughout my career in food. Sacrifice nothing and then a chef can sleep at night. [] THE GROWING INFLUENCE OF PROCESSED FOODS AND RESTAURANTS THAT THRIVE ON THEIR USE: Escoffier once stated: “ Great cooking is about using the freshest, highest quality ingredients.”

Hotels 282

Hotels Front of House Fine Dining Back of House 282