ChowNow

APRIL 25, 2025

Every restaurant concept should be intentional about their branding, from food trucks and cafes to brunch spots and fine dininggreat branding is how your restaurant stands out and stays memorable. Ask yourself: Why does my restaurant exist beyond serving great food? But how to brand a restaurant isnt always clear.

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

Culinary Cues

OCTOBER 27, 2020

Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer. This is what discipline and organization bring to a work environment.

Uniforms 474

Uniforms Airlines Food Order Customer Experience 474

Modern Restaurant Management

DECEMBER 14, 2020

The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open.

2030 520

2030 Customer Experience Delivery Uniforms 520

Modern Restaurant Management

JUNE 11, 2020

.” In order to bring back the customer base, neighborhood restaurants will have to reconcile with real concerns over safety and sanitation, while still providing a great dine-in experience. It’s based on emotion and the desire to share a food-based experience you can’t find in your home. Limiting Capacity.

Customer Experience 516

Customer Experience Dine-in Food Safety Kitchen Safety 516

Culinary Cues

MARCH 21, 2022

When a kitchen exudes calm, even when the amount of food prep and the stress of the moment seem over-the-top, it is always a result of organization and attention to detail. Throughout the kitchen – this is the rule of thumb: everything has an order, a place, and a time that everyone adheres to.

Front of House 441

Front of House Back of House Point of Sale Food Order 441

EATER

JUNE 5, 2020

After entering a local Starbucks in uniform and hanging around with their drinks, a barista came over and asked them to move or leave, saying their uniformed presence was making another customer uncomfortable. Immediately, I just didn’t feel comfortable making that order,” one employee told Eater.

Serving 359

Serving Uniforms Restaurant Law Customer Service 359

Modern Restaurant Management

APRIL 13, 2020

In fact, 48 million Americans get sick each year from foodborne illness, and the spread of germs from the hands of food handlers to food accounts for 89 percent of all foodborne illnesses that are contracted in restaurants. Food Safety Technology.

Food Safety 473

Food Safety Uniforms Education Communication 473

Modern Restaurant Management

MAY 8, 2020

Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges. 88 percent of consumers are cooking more meals at home since stay-at-home orders went into effect in March. Breaking down stats from the 700 surveyed consumers.

Marketing 442

Marketing Franchise Franchising Social Media 442

Modern Restaurant Management

MARCH 13, 2023

In the waning days of 2022, FDA issued an updated Food Code with several important updates. economy, and the Food Code impacts virtually every American. Let’s examine the key new provisions of the 2022 Food Code. Many of the key changes in the 2022 Food Code relate to food allergens.

2022 471

2022 Allergens Food Food Safety 471

ChowNow

JANUARY 23, 2025

Are your regulars ordering the same drink and entree every time they come in? An easy way to collect customer emails is through your online ordering system. 1) Pop-Up Collaborations Partner with other local businesses, like a bakery, brewery, coffee shop, roastery, or food truck, for exclusive menu items or drinks.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Modern Restaurant Management

JUNE 1, 2020

Some of the biggest risks that you’re likely to face as a restaurant owner include: Foodborne illnesses: food poisoning, contaminated water, and cross-contamination of cooking ingredients. It also helps to rank these risks in order of severity, ensuring that you have enough coverage for the most significant threats.

Hospitality 455

Hospitality Insurance Food Supply Social Media 455

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) You'll also be less likely to order too much of any ingredient, which leads to food waste. avocados in the stock room.

Inventory 370

Inventory Management Management Point of Sale 370

Culinary Cues

AUGUST 24, 2023

This is what allows cooks to stay one step ahead of chaos, if anything is out of order than the system starts to crumble. It becomes uncomfortable to find a plate, cup, side towel, pan, or pantry shelf out of order. Order is one thing that the chef must hold on to. It all makes sense – so why is this a problem?

Back of House 419

Back of House Front of House Food Order Definition 419

EATER

NOVEMBER 20, 2024

In 2003, disgraced chef Mario Batali demonstrated the well method for Jake and Maggie Gyllenhaal on his Food Network show Molto Mario, in which he’d show off his authentic Italian expertise to adoring guests. There are rules : Cappuccino cannot be ordered after 10 a.m., has made pasta both in a bowl and in a food processor.

2003 284

2003 Uniforms Social Media Government 284

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. Pacing reservations and slowing down the seating of guests will keep the rhythm in order and leave everyone further away from the edge of the cliff. How hard can it be – right?

Cash Management 460

Cash Management Social Media Restaurant Law Communication 460

Modern Restaurant Management

APRIL 20, 2020

The program connects people who want to support healthcare workers with local restaurants who need orders, through contributions of any size. $10 “With orders down so much right now, feeding hospitals makes a huge difference to our business,” said Paul Barker, Owner of Pauli’s in Boston. Newark Working Kitchens.

Healthcare 450

Healthcare Small Business Kitchen Safety Front of House 450

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

Cash Management 397

Cash Management Uniforms Food Supply Café 397

Culinary Cues

MARCH 29, 2021

Angry food will taste angry, yet finesse without the intensity of physical and mental preparation fueled by a touch of anger will often times fall flat. When a kitchen is void of anxiety it will appear to be unprepared for the intensity of service and the peace that comes from a well-executed meal service and beautiful plates of food.

Uniforms 450

Uniforms Presentation Take-out Café 450

Modern Restaurant Management

APRIL 20, 2020

Can dishwashers run food? Can employees take turns delivering orders? The restaurants still operating are the ones making their popular menu items accessible to customers, while customers are also more inclined to order takeout and delivery right now to support the industry. Can a host bus tables?

Customer Service 459

Customer Service Training Front of House Dine-in 459

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. Sarah – that special you worked on was a home run.

Employee Relations 448

Employee Relations Training Take-out Fine Dining 448

Modern Restaurant Management

FEBRUARY 28, 2024

In such a growth-driven market, integrating the latest smart kitchen configurations and streamlined service zones can substantially cut down order time. Advancements in restaurant technology have revolutionized the way diners experience their meals, from ordering to service. QSRs are also addressing sustainability and health concerns.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Restaurant Business

MAY 31, 2023

Additionally, an increased focus on cleanliness and food safety has been top of mind for both operators and consumers alike. Consistency When processes are automated by computer or robot, especially food prep processes, consistency becomes an easier goal to attain. In restaurants, one persisting issue operators are facing is labor.

Franchise 264

Franchise Franchising Kitchen Safety Customer Experience 264

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

EATER

JANUARY 31, 2025

We ordered a bunch of starters to keep us busy while we waited the hour for our chicken to be blasted in Zunis famed wood-fire oven. Make sure it stays away from other food in the fridge, so it doesnt get cross contaminated.) Over aperitifs at the crowded zinc bar, I decided that I liked the guy. Then we sat down to eat.

Seasonal Menu 250

Seasonal Menu White Paper 2004 Take-out 250

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Culinary Cues

OCTOBER 16, 2019

START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives.

Uniforms 323

Uniforms Equipment Small Business Customer Experience 323

Culinary Cues

SEPTEMBER 1, 2022

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. Those first orders require smiles on each server’s face, and quick reflexes on the part of cooks. At 5 : 30am the service staff arrives.

Fine Dining 467

Fine Dining Uniforms Dine-in Food Order 467

Culinary Cues

FEBRUARY 25, 2021

Let them know about sales, food cost, labor cost, changes in vendor prices, increases in utilities, mortgage or lease arrangements, and how profitable or unprofitable the restaurant is. You will be surprised at how much they appreciate it. If you have a need to better control costs then begin by sharing figures and challenges with your staff.

2021 484

2021 Point of Sale Take-out Reference 484

The Rail

DECEMBER 17, 2024

Utilize Interactive Menus An interactive menu is a digitized menu that is designed to allow interaction and personalization for food selections. 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

EATER

JULY 31, 2020

Stay-at-home orders changed all of that. Adds professional organizer and Pinch of Help founder Brittani Allen, “The uniformity of the bottles and stickers eliminates just about all of the visual clutter of different spice bottles,” she says. An Etsy shop soon followed. Acrylic Spice Rack Wall Mount Organizer. Another tip? “If

White Paper 284

White Paper Uniforms Social Media Back of House 284

7 Shifts

DECEMBER 16, 2022

With that team, they've built a brand of 11 locations serving fresh, fast, and healthy food to the Atlanta metro area. We just had a situation where I looked on there, and one of our shops had a couple of comments over the last few days of, “Hey, we ran outta aprons, and we've had to wash dishes in our uniforms,” says Green.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

EATER

MAY 5, 2023

A growing number of fast food chains are experimenting with seatless locations with only takeout or drive-thru options. Getty Images/iStockphoto As diners increasingly turn to delivery, the future of fast food may be one with no human interaction at all. People just aren’t hanging out at fast food joints the way they used to.

Fast Casual 284

Fast Casual Food Food Order Mobile Ordering 284

Modern Restaurant Management

JUNE 28, 2024

“Both full-service and fast food restaurant customers are skewing a bit more toward higher income levels and college graduates,” says Forrest Morgeson, Associate Professor of Marketing at Michigan State University and Director of Research Emeritus at the ACSI. Chains affected include McDonald’s (visits down ~2.5

2024 294

2024 Mobile Ordering White Paper Customer Service 294

Culinary Cues

SEPTEMBER 21, 2023

Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. Now, let’s get you in uniform and I’ll walk you through the kitchen.” Well, they started to pick up some cooking skills as they watched the action. From then on, the ball is in your court. Thanks, chef. You never know.

Back of House 336

Back of House Hotels Uniforms Certification 336

Culinary Cues

JUNE 16, 2020

Is the relationship of food and dining much less important to all stakeholders? People have been out of action for a long time, they crave an opportunity to be served, to eat someone else’s food, to see other people (even if they are socially distant and wearing masks). Is this a barometer for change?

Social Media 362

Social Media Entertainment Email Marketing Customer Experience 362

Culinary Cues

MARCH 24, 2020

There are no longer any prep sheets, the requisite uniform is no longer required, no need for those knives to be sharp, no impending doom if his or her mise is not in order, no tickets ringing off the printer, no unison chants of “yes chef”, no plates to artistically assemble, and no delicious food to see, smell, and taste.

Take-out 364

Take-out Uniforms Food Order Blog 364

Modern Restaurant Management

JUNE 26, 2023

The food industry is always keeping an eye on deadlines, with perishables that need to be harvested rapidly and processed for canning or freezing, or for rapid delivery to restaurants, supermarkets and other institutions. Read on to learn more about the impact and future of automation in the food industry. billion by 2027.

Food 251

Food Food Supply Small Business Uniforms 251