Culinary Cues

AUGUST 9, 2021

Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” Let them kick the tires and take the menu for a spin. These team members will go out of their way for the guest because you do so for them. Be that resource for them.

Front of House 474

Front of House Customer Experience Dine-in Training 474

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. These elements include the following: Number of guests you expect to serve in a day. Expected menu prices. Create a Menu. Coffee Shop Concepts. Obtain Funding.

License 459

License Hiring Equipment Small Business 459

Culinary Cues

OCTOBER 3, 2024

Yes, it is your reputation on the line, your menu, your job description to be in charge. Your employees will look forward to interaction with this type of leader. [] WHEN YOU ARE NOT SERVING THE PUBLIC DIRECTLY – SERVE SOMEONE WHO IS You can’t be everywhere, so you need to instead focus more on being a coach and a supporter.

Coaching 383

Coaching Restaurant Law Training Article 383

Culinary Cues

JANUARY 20, 2024

There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. A menu should thus be designed and priced to make those items seem essential. Do it right!

Fine Dining 402

Fine Dining Food Truck Back of House Pricing 402

7 Shifts

AUGUST 12, 2020

Your marketing plan is your year-long guide to seek opportunities in public holidays and cultural events; it’s your marketing budget that will help reduce risk and minimize overspending; it’s your insights into customer behavior and trends; it’s your pièce de résistance to serve up a great experience and achieve your financial targets.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

7 Shifts

AUGUST 22, 2024

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. 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

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

Culinary Cues

MAY 12, 2022

How do the rest of us explain the menu with $25 appetizers, $60 entrees, and $20 desserts? From my perspective the answer lies in menu planning, training, and labor efficiency. Restaurants need to take a hard look at what they serve, how they serve it, and what they are able to charge in order to EARN a profit.

Pricing 365

Pricing Consumer Goods Training Customer Experience 365

7 Shifts

AUGUST 26, 2019

From there, you can make vital decisions about price, service capacity, table turnover, and your menu to boost revenue and profits. Engineer your menu for sales and profits. The third and final revenue management strategy is to optimize your menu for profits. Organize Your Menu Based on Profit and Popularity.

Management 408

Management Management Airlines Customer Service 408

7 Shifts

JUNE 29, 2022

They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place. Menu Consistency. A consistent menu ensures standard serving across locations. How to Make Sure All Franchise Locations Are Compliant.

Franchise 370

Franchise Franchising Restaurant Law Document 370

Social Hospitality

JANUARY 5, 2022

For most restaurants, the focus remains on delivery and pickup to serve customers. Here are key considerations in the post-Covid scenario: Focus on the most popular menu options: Offer minimum menu options to prevent overproduction. The pandemic has drastically affected the restaurant industry.

Mobile Ordering 459

Mobile Ordering Customer Service Food Safety Delivery 459

7 Shifts

DECEMBER 18, 2019

Create a fixed-price ‘Mix and Match’ menu with soups, salads, and sandwiches for customers to choose from. (If Pop a promotional banner at the top of your lunch menu to catch diners’ eyes when they’re hungry but in a rush. If you’re stuck on how to price, $9.95 is a common one.) Bonus points for free delivery!

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

7 Shifts

OCTOBER 31, 2022

This section gives a high-level overview of the business you're looking to start: tell investors what your restaurant is all about, who your team is, and how you're going to serve the market. Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fast casual, fine dining, etc.) Sample Menu.

Point of Sale 397

Point of Sale Back of House Document Download 397

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. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

7 Shifts

OCTOBER 9, 2020

Collect” websites that you admire to serve as inspiration for your restaurant website design makeover by bookmarking links when you come across them. Menu - Your menu page is one of the most important pages of your restaurant's website. Rather than uploading a PDF of the menu, create a text-based web page for it.

Design 397

Design Online Ordering Mobile Ordering Social Media 397

Culinary Cues

JANUARY 12, 2021

The menu changed every night within a cycle with a full array of appetizer, salad, entrée and dessert choices for an audience that was likely staying at the hotel for a week or more at a time (many of the patrons were second or third generation Balsam’s guests) since a stay at the “Notch” was a family right of passage.

Seasonal Menu 472

Seasonal Menu 2005 Hotels Customer Service 472

7 Shifts

AUGUST 12, 2021

Email marketing allows restaurants to notify their consumers about current promotions and serves as a branding strategy. You may, for example, use push notifications for advertising special discounts or notifying consumers about a new menu. Menu Promotion. Recommended Reading: 15 Beautiful Restaurant Website Templates.

Marketing 397

Marketing Email Marketing Loyalty Program Social Media 397

Culinary Cues

DECEMBER 6, 2021

Talk with the service staff and inquire about their knowledge of those contextual factors associated with items on the menu. He was certainly in his mid to late 70’s, maybe even older, but he knew as much about the food, the source of ingredients, the way it was prepared, and the historical significance of each menu item as Soltner.

Influencer 377

Influencer Customer Experience Dine-in Training 377

Culinary Cues

DECEMBER 1, 2019

I try to feel their pride and invest the time in really reading the menu, checking out the flatware, plates and glassware – looking for art work or materials that may have a connection to the owners dream, and –whenever possible asking to peak in the kitchen so that I can acknowledge the work being done.

Small Business 424

Small Business Customer Experience Customer Service Seasonal Menu 424

Modern Restaurant Management

NOVEMBER 27, 2024

. "Charcuterie boards and other finger foods are important to have on your menu to capture orders from workplaces planning holiday happy hours rather than full meals. " Buffets and self-serve food are on the menu: 66 percent of organizers say they’re having buffets, instead of: Heavy appetizers – 34 percent Stations (e.g.

Seasonal Menu 197

Seasonal Menu Magazine Food Order Events 197

Culinary Cues

AUGUST 26, 2024

Would I serve this to my family? Would you be willing to state your reputation on how thoughtfully, passionately, and caringly you prepared and served a plate of food? Each has its place, but don’t confuse them within your menu and your concept. Is this the best I can do? Am I proud of this dish?

Dine-in 369

Dine-in Training Seasonal Menu Sports 369

Culinary Cues

MARCH 15, 2021

LACK OF COMMUNICATION WITH THE BUSINESSES THEY SERVE. If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? How will they measure their success as aligned with these standards or objectives? How will they be able to function when faced with that first job?

Education 551

Education Food Supply Training Communication 551

Goliath Consulting

OCTOBER 26, 2024

Here are some Halloween cocktail ideas that will thrill your guests and add seasonal flair to your menu. Combine tequila, triple sec, fresh lime juice, and blood orange juice, and serve it in a glass rimmed with black salt. Garnish with a slice of blood orange for an eye-catching and citrusy drink that’s both refreshing and festive.

Menu 88

Menu Seasonal Menu Email Marketing Bar 88

7 Shifts

NOVEMBER 22, 2021

Customer Analysis : discuss the types of customers you will attract and serve. premium pricing), your location, your menu, and the promotional strategies (e.g., For example, you can include lease documents, architectural drawings, proposals from vendors for equipment and/or location buildout, menu designs , etc.

Document 393

Document Cash Management Small Business Take-out 393

7 Shifts

FEBRUARY 8, 2024

7shifts is a major player in the restaurant industry, serving more than 30,000 restaurants and 1 million restaurant pros and offering the most important restaurant management tools all in a single platform. billion diners every year and serves as a reservation provider for around 60,000 restaurants and venues. OpenTable seats around 1.6

Management 367

Management Management Operations Mobile Ordering 367

7 Shifts

OCTOBER 28, 2024

The average profit margin for bars typically ranges between 10-15% , but this can vary depending on the type of bar you run, the location, and the types of drinks you serve. For instance, a pub that serves both food and alcohol may have lower profit margins compared to a bar that only serves drinks because the cost of food is higher.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

7 Shifts

AUGUST 18, 2024

This document will outline your bar's concept, menu, marketing strategy, and financial projections. Choosing Your Concept & Bar Type Defining your concept Your concept is the main idea or theme and includes service style, cuisine, menu, and music. Your menu is more than just a list of food and drink. Keep it simple.

Bar 370

Bar License Email Marketing Customer Service 370

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! Positioning the challenge of creating a restaurant with a small carbon footprint is much easier when you think of the people you’ll be serving. You’re supporting the local economy.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

Culinary Cues

SEPTEMBER 15, 2022

Whatever your concept, whatever your menu – make sure that you execute it well every time. Seek out individuals who like to serve others, who relish doing great work, who you can depend on to be exacting every time, and who exude a positive approach. [] TEACH AND TRAIN EVERY DAY. It’s all about your people.

Fine Dining 405

Fine Dining Front of House Customer Service Customer Experience 405

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. We filled the dining room, and everyone was served, but what was their experience?

Customer Service 357

Customer Service Customer Experience Point of Sale Presentation 357

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors.

Dine-in 427

Dine-in Small Business Seasonal Menu Café 427

7 Shifts

FEBRUARY 8, 2024

7shifts is a major player in the restaurant industry, serving more than 30,000 restaurants and 1 million restaurant pros and offering the most important restaurant management tools all in a single platform. billion diners every year and serves as a reservation provider for around 60,000 restaurants and venues. OpenTable seats around 1.6

Management 352

Management Management Operations Mobile Ordering 352

Culinary Cues

NOVEMBER 6, 2022

Suddenly, more family members are joining in to help sell the donuts and add pies and quickbreads to the menu. It’s the corner Italian restaurant that has been around for three generations with a menu that rarely changes: it’s predictable, consistent, and fabulous. This is a place with a higher purpose.

Food Truck 406

Food Truck Customer Service Customer Experience Food Supply 406

Culinary Cues

FEBRUARY 1, 2021

I feel like I’m not doing my job and staying true to myself if I put anything on my menu, or use an ingredient that doesn’t have a story behind it.” Great restaurants, great menus, and great chefs bring memorable stories to their tables. Know your source. Chef Tim Hardiman – The Tailor and the Cook.

Small Business 373

Small Business Front of House Customer Service Communication 373

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. The more often you budget and measure the better you will get at it.

Cash Management 379

Cash Management Social Media Restaurant Law Communication 379

7 Shifts

AUGUST 20, 2024

However, with fewer customers dining out weekly , restaurants must ensure that they can serve each diner quickly and satisfy them enough that they’ll want to return. Table Turnover Rate = Number of Customers Served / Number of Tables Just determine the number of customers served and the number of tables you have.

Online Ordering 221

Online Ordering Fast Casual Fine Dining Seating 221

Culinary Cues

APRIL 22, 2020

You know you are in trouble if the chef orders seven clip boards – one for each day of the week. [] MENU PLANNING. Chefs at home will likely plan menus before developing detailed shopping lists, and transpose that information to BEO’s and daily prep sheets. You can never be too organized or communicate too frequently.

Back of House 364

Back of House Point of Sale Take-out Inventory 364