Front of House Menu Uniforms 
Culinary Cues
MARCH 10, 2022
At the very least, we know that the work right in front of us won’t change. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? March 9 was National Dish Washer Day.
ChowNow
JANUARY 23, 2025
In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. First, ask what type of event would best fit your venue.
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Culinary Cues
NOVEMBER 10, 2023
Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”.
Culinary Cues
JANUARY 15, 2022
It is also this potential that allows teachers to change the direction of a young student’s life, a garden expert to beautifully landscape a home, a plumber to turn copper into a work of art, an electrician to properly wire a house, or a cook to prepare a perfect restaurant meal. Each person has something to offer and a need to do so.
Modern Restaurant Management
APRIL 20, 2020
There’s a possibility that menu items may carry a lower price to entice business. 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. Mark Heymann. Think of it like a casino.
Culinary Cues
MARCH 26, 2022
Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. One of the most tempting forays into entrepreneurship is the restaurant business.
Culinary Cues
SEPTEMBER 15, 2022
Ironically, there is always room to be great and there is plenty of room to be mediocre. With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. I wonder why this is the case. Plain and simple. What are they thinking?
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