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. In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Modern Restaurant Management

DECEMBER 11, 2024

Kindness Food Network's “Kindness is Served Here” is rolling out in 63 restaurants across Northeast Ohio as part of Values-in-Action’s Kindland movement in partnership with the Ohio Restaurant and Hospitality Alliance. Torres said they wanted to bring the colors of Kindland (orange) into the food industry. "I

Menu 167

Menu Customer Experience Download Hospitality 167

Culinary Cues

FEBRUARY 29, 2020

You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards? You have all experienced the menu pundit (sometimes the restaurant owner) who asks where the shrimp cocktail is. That is in our DNA, we can’t really help ourselves.

Fine Dining 425

Fine Dining Café Customer Experience Menu 425

7 Shifts

OCTOBER 1, 2024

These days, a restaurant's reputation is built on more than the taste of its food. From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Food quality Food quality plays a big role in your customer’s experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

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 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

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. Food Cost Percentage. What is food cost percentage?

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

MARCH 28, 2024

Food manufacturers and retailers are embracing a whole new world of opportunities for consumer engagement that are enabled by this newer technology. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.

Information 221

Information Allergens Food Supply Food 221

Culinary Cues

JULY 4, 2021

CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control. Smaller menus with changing content are the way to go.

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2021 Food Supply Seasonal Menu Supplies 495

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. These are the elements of a food experience that create “value”.

Point of Sale 450

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

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. A menu should thus be designed and priced to make those items seem essential. If we fail to look at the entire restaurant package, then we fail to realize how to earn profit.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. The menu is oftentimes a statement by the chef; a statement of his or her beliefs, likes and dislikes, and experiences. This menu is who I am.”

Hiring 391

Hiring Training Pricing Leadership 391

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. It also self-cleans, helping ensure food safety. Restaurants need to remain profitable, and lowering food quality is not a viable solution. Ofer Zinger, co-founder of Kitchen Robotics, thinks so.

Food Safety 189

Food Safety BOH FOH Kitchen Safety 189

Social Hospitality

FEBRUARY 25, 2021

How can you convince a customer to come to your business and spend money on your food? Mobile Menus. Your online menu is the crux of your restaurant’s digital marketing efforts. Everything you do should funnel customers towards your mobile menu to encourage takeout orders. That all changed in 2020.

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2021 Social Media Mobile Ordering Online Ordering 434

Modern Restaurant Management

SEPTEMBER 30, 2024

The food service industry is forecast to reach $1 trillion in sales this year. We’re seeing younger buyers investing in dining experiences that blend food, convenience, and atmosphere with their values as shoppers. For fast casual and QSRs, is your menu up to date? Are you showing the latest available menu items?

2025 180

2025 Fast Casual Food Customer Experience 180

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. 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

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. Let them kick the tires and take the menu for a spin. Make sure they build a solid palate and appreciation for how food looks on the plate – help to MAKE THEM PROUD!

Front of House 473

Front of House Customer Experience Dine-in Training 473

Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” Restaurants must invest the time in training.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448

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

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

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. In the restaurant industry, “eighty six” or “86”, means to remove an item from the menu because it is no longer available. What does 86 mean?

Definition 360

Definition BOH FOH Front of House 360

7 Shifts

SEPTEMBER 7, 2021

Either diners have switched to ordering the more expensive items off the menu, or we're seeing very strong inflation of prices on menus. This is the silver lining: even as menu prices have increased, guests are tipping more. But that doesn't mean it's any easier to make great money in the food and service industry.

Tip Distribution 370

Tip Distribution 2019 2021 Cash Management 370

Modern Restaurant Management

NOVEMBER 7, 2024

Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control.

Food Supply 177

Food Supply Waste Supplies Management 177

7 Shifts

JULY 16, 2021

Create a Menu. Do they serve just coffee or small foods as well? This includes but is not limited to your equipment, permits, menu, and marketing. Expected menu prices. Many food businesses have gotten their start through sites like Kickstarter , Indiegogo , AngelList , GoFundMe. Food Handler's Permit.

License 459

License Hiring Equipment Small Business 459

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. Menu Promotion.

Marketing 397

Marketing Email Marketing Loyalty Program Social Media 397

Culinary Cues

JANUARY 8, 2021

Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.)

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Culinary Cues

OCTOBER 3, 2024

Yes, it is your reputation on the line, your menu, your job description to be in charge. You need to do more than just hear the noise – you must truly listen to your employees, peer managers, and the guest. Every moment of listening provides an opportunity to learn and grow. [] IT’S NOT ALL ABOUT YOU Yes, you are the chef.

Coaching 369

Coaching Restaurant Law Training Article 369

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. The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach.

Dine-in 294

Dine-in Customer Experience Back of House Customer Service 294

7 Shifts

OCTOBER 9, 2020

According to a survey conducted by S&P Global Market Intelligence, 40% of Americans are ordering more food for takeout and delivery now than they were before the pandemic. Menu - Your menu page is one of the most important pages of your restaurant's website. Add photos and videos to show customers what they can expect.

Design 397

Design Online Ordering Mobile Ordering Social Media 397

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. Virtual restaurant concepts only exist in apps, and use ‘ ghost kitchens ’ (aka ‘virtual kitchens’ or ‘dark kitchens’) to serve a virtual menu to virtual customers.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

The Restaurant Group

DECEMBER 1, 2024

Introducing new menu items is more than just adding dishes to your offerings—it’s about crafting an experience that captivates your guests and keeps them coming back for more. A well-planned new menu launch not only boosts customer engagement but also reinforces your restaurant’s brand identity.

Menu 88

Menu Social Media Loyalty Program Seasonal Menu 88

Culinary Cues

MAY 12, 2022

These are the restaurants where dining is much, much more than just consuming food. How do the rest of us explain the menu with $25 appetizers, $60 entrees, and $20 desserts? If they don’t see the value, regardless of how tasty or beautiful that plate of food might be, then why would they return?

Pricing 351

Pricing Consumer Goods Training Customer Experience 351

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. Occasional: Restaurants with similar menus situated in nearby locations.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Modern Restaurant Management

NOVEMBER 25, 2024

Although dynamic pricing is a staple in industries like travel and hospitality, its application in fast food is uncharted territory. Recent experiments with pricing strategies, such as summer value promotions, yielded lukewarm results, leaving operators questioning the best approach to menu pricing.

Pricing 178

Pricing 2025 Fast Casual Food 178

Culinary Cues

SEPTEMBER 30, 2024

Here are some thoughts: PRODUCT: Take a hard look at your menu. Assign the task to your chef to create a menu that is exciting, innovative, delicious, accessible, and financially tolerable. Reverse engineer your menu from this perspective. Start by looking at the economics of producing and selling what you THINK must be there.

Pricing 330

Pricing Marketing Insurance Seasonal Menu 330

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. How are your menu planning skills? Are you ready?

Seasonal Menu 308

Seasonal Menu Front of House Presentation Menu 308

Culinary Cues

APRIL 16, 2022

You remember those early moments with food – the aha moments when a dish really surprised you. We have all had those moments – this is likely the reason that a career in food became inevitable. To this end the menu that you build should always have some fluidity. Don’t lose sight of how important this is.

Hotels 370

Hotels Presentation Reservations Social Media 370

7 Shifts

AUGUST 18, 2024

You're not only competing against many other bars but establishments offering entertainment, food, and drink. This document will outline your bar's concept, menu, marketing strategy, and financial projections. Planning Your Menu Here are a few bar menu design tips : Your food should match the concept and theme.

Bar 370

Bar License Email Marketing Customer Service 370