Modern Restaurant Management

FEBRUARY 18, 2025

Even the menu I created was designed to be simple so that a future, less experienced owner would never have to be under the thumb of a high-end, temperamental chef. Focus on areas like uniforms, necessary repairs, and maintaining cleanliness. That will open up SBA financing for the buyer and make your business more attractive to sell.

Social Media 432

Social Media Book Back of House Take-out 432

Culinary Cues

OCTOBER 27, 2024

If you are working in a burger operation, the goal must be to view everything about that menu item as a vehicle toward excellence.

Training 401

Training Coaching Uniforms Café 401

ChowNow

JANUARY 30, 2025

If its primarily blue-collar workers, youll probably want to have larger food portions and a good selection of beer on the menu. To achieve this, focus on creating uniformity across all aspects of your restaurant. Then, dive deeper into who they arewhat are their wants and needs? Consistency builds trust.

Email Marketing 195

Email Marketing Mobile Ordering Customer Experience Online Ordering 195

Lavu

FEBRUARY 28, 2025

POS systems do more than just process payments they enable restaurants to personalize menus by analyzing customer data. Learn more in our latest post: How POS Systems Enable Menu Personalization. Real-Time Updates : Adjust menus instantly for accuracy and relevance. Improves Operations : Smarter inventory and menu management.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Culinary Cues

JULY 22, 2021

The food didn’t seem as exciting or well-prepared, the server was less familiar with the menu than they had expected, their orders took forever, the ambience of the dining room seemed a bit off, staff seemed stressed and disconnected, prices were way too high, and many people were still nervous about being in a public place without a mask.

Guest Recovery 450

Guest Recovery Uniforms Point of Sale Customer Experience 450

Modern Restaurant Management

APRIL 13, 2020

Any transition at a restaurant can be challenging – whether the transition of management, introduction of new menu items, or implementation of procedural changes – and it often results in lower hygiene compliance.

Food Safety 473

Food Safety Uniforms Education Communication 473

Modern Restaurant Management

AUGUST 7, 2024

Whether restaurants have one location or are a chain, it's essential to make sure customers are experiencing the same uniform messaging across all platforms from in-store banners, printed flyers, and emails to website and online ordering. "Consistency is key. A balanced mix of online marketing and local marketing is ideal. "Make

Marketing 471

Marketing Email Marketing Social Media Coupons 471

ChowNow

JANUARY 23, 2025

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. This can be as big or small as youd likefor example, you could connect with a local distillery and use their spirits for one cocktail or develop an entire menu around it.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Culinary Cues

JANUARY 15, 2022

Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? You were part of a team and an extension of a long history of tradition and accomplishment – that uniform meant something – it meant someone recognized your potential. Figure it out!

Uniforms 446

Uniforms Front of House Food Safety Healthcare 446

Modern Restaurant Management

JUNE 11, 2020

Think of it as a uniform change for your staff. No Menu Sharing. Prior to the pandemic, menus were the one communal piece of your restaurant picked up and handled by almost every customer. Get everyone the same color mask or gloves to make it seem intentional, coordinated and safe. Show that you have a strong team.

Customer Experience 516

Customer Experience Dine-in Food Safety Kitchen Safety 516

Culinary Cues

NOVEMBER 10, 2023

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”. Why not list your employees on the menu or on your website and their role in the organization. Maybe, quality can’t be anonymous – it needs public awareness.

Seminar 416

Seminar Front of House Back of House Workshop 416

Culinary Cues

FEBRUARY 28, 2021

Create a similar checklist for every product on your menu, regardless of the type of operation or the prices on you charge and you will find a path from mediocrity to excellence. Now, here is the bonus: when mediocrity is replaced with excellence then every person who works in an operation feels the power of earned pride.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Modern Restaurant Management

JANUARY 20, 2023

Pre-made food products can provide simplicity for staff while also helping cut costs, reduce waste, and increase consistency while maintaining a wide variety of menu items. Do More With Less and Optimize Your C-Store Business Making the switch to ready-to-use ingredients doesn’t mean a business has to limit their menu.

Food 419

Food Food Supply Customer Service Food Safety 419

Culinary Cues

FEBRUARY 17, 2023

What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”? Not a clip-on name tag, a part of the uniform. Use this knowledge in all you do as a chef, manager, or owner.

Uniforms 427

Uniforms Article Café Small Business 427

Culinary Cues

MARCH 10, 2022

Here are some great rules to live by when it comes to dishwashers: [] Hire great attitudes. [] Pay a fair wage and offer ample opportunities to scale up every few months. [] Provide a clean, crisp uniform that parallels what you offer your cooks. [] Make sure new dish washers are properly oriented and trained.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

AUGUST 28, 2020

Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? All of this still counts! Don’t let your edge slip away. BE PRESENT. KEEP THE SURPRISES COMING.

Social Media 450

Social Media Communication Loyalty Program Training 450

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. The more often you budget and measure the better you will get at it.

Cash Management 428

Cash Management Social Media Restaurant Law Communication 428

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.

Customer Service 459

Customer Service Training Front of House Dine-in 459

Modern Restaurant Management

AUGUST 14, 2023

Match Your Atmosphere to Your Brand Restaurant branding goes further than your logo, employee shirts, or the aesthetic of your menu. That means considering factors like uniforms, the style of tables and chairs, music, and the overall decor. Successful branding requires that you adjust the overall atmosphere of your restaurant.

Social Media 419

Social Media Book Customer Experience Design 419

Culinary Cues

SEPTEMBER 15, 2022

Whatever your concept, whatever your menu – make sure that you execute it well every time. From the parking lot to the restrooms, carpet, walls, tabletop, and uniforms, stay on it! [] MATCH THE AMBIENCE TO THE CONCEPT. A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business.

Fine Dining 440

Fine Dining Front of House Customer Service Customer Experience 440

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 474

Seasonal Menu 2005 Hotels Customer Service 474

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. There are multiple variations and digital forms of interactive menus, such as apps, tablets , websites, kiosks, and more. Having a staff uniform improves the restaurant's look.

Customer Experience 130

Customer Experience Seasonal Menu Dine-in Uniforms 130

7 Shifts

NOVEMBER 17, 2021

You should take physical inventory on everything from edible ingredients and cleaning supplies to dinnerware, uniforms, and tabletop items - anything you need to order more of. Uniform labeling, standardized locations, and a clean storage space goes a long way in creating a better managed inventory. Inventory starts with counting.

Inventory 370

Inventory Management Management Point of Sale 370

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. Can they meet the crowds and even exceed budgeted customer counts on a given day?

Customer Service 406

Customer Service Customer Experience Point of Sale Presentation 406

EATER

JANUARY 31, 2025

Almost everything written about the restaurant shoehorns in a mention of the roasted chicken with bread salad for two, a dish that the late chef Judy Rodgers added to the menu almost 30 years ago. Spoiler: Its a mess if youre not a pro butcher.)

Seasonal Menu 263

Seasonal Menu White Paper 2004 Take-out 263

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. Adopting local procurement underscores freshness, while expanded menu selections cater to diverse dietary preferences.

Fast Casual 294

Fast Casual Fine Dining Customer Service Casual 294

Culinary Cues

SEPTEMBER 30, 2021

Survival means the right menu, perfectly prepared and presented food, real service that includes the cooks desire to always say YES, clean, and upbeat dining rooms, with staff who offer service with a smile, and cost control on everyone’s mind. PLAN BETTER – TRAIN HARDER. Prepare for the New Reality. Harvest America Ventures, LLC.

Food Supply 464

Food Supply Employee Relations Kitchen Safety Social Media 464

EATER

MAY 24, 2023

While it’s available at two retail spots in LA, New School is primarily found on the menu at a handful of places in New York and California, like Red Hook Tavern, Oui Melrose , and Amboy Quality Meats. “You lost some of what American cheese could have been,” says Leavitt. And so we realized, hey, it doesn’t have to be that way.”

Point of Sale 331

Point of Sale Uniforms Food Safety Consumer Goods 331

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 360

Cash Management Uniforms Food Supply Café 360

Culinary Cues

APRIL 30, 2023

If you follow Deming’s approach then a great menu might invest more time in a perfectly prepared, fork tender chicken thigh with a deeply flavored sauce and perfectly executed vegetables at a price that is viewed as very fair, then that Wagyu steak for $70. Guests want the WOW FACTOR when it comes to stimulation of the senses.

Employee Relations 464

Employee Relations Sports Pricing Hiring 464

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? When planning menu items how much attention is paid to the combination of smells on the plate? How much time and effort are placed on this? What about the sounds of the kitchen?

Fine Dining 377

Fine Dining Dine-in Front of House Design 377

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights. Today, he was just 15minutes early and this made him a bit nervous.

Café 407

Café Front of House Point of Sale Back of House 407

Modern Restaurant Management

APRIL 19, 2024

Best practices in infusion involve maintaining low and steady temperatures to preserve the cannabinoid's efficacy while ensuring its uniform distribution within the fat. These infused ingredients become the backbone of countless recipes, from savory dishes to delectable desserts.

Food Safety 294

Food Safety Fine Dining Uniforms Innovation 294

Culinary Cues

FEBRUARY 25, 2021

Preparing a menu? Whether the task is washing pots, cutting vegetables, or setting up the most intricate plate presentation – that commitment to excellence should prevail. Writing a memo? Do it with excellence in mind. Excellence is the standard that you must follow.

2021 457

2021 Point of Sale Take-out Reference 457

Culinary Cues

JANUARY 28, 2023

You can see it in a menu, you can see and taste it on the plate, and you can feel it when you walk in their kitchen. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean. This is what inspires a person to stay the course and build a life in the kitchen.

Food Supply 424

Food Supply Dine-in Uniforms Presentation 424

Restaurant Business

MAY 31, 2023

staff-customer interactions are limited—diners order through a self-service kiosk or the restaurant website, and the ordering process allows diners to browse the menu, customize their orders and make payments directly. Smart Kitchen) model in Englewood, N.J.,

Franchising 264

Franchising Franchise Kitchen Safety Customer Experience 264

Modern Restaurant Management

MAY 27, 2020

Production of PPE through Aramark’s uniforms division and procurement of PPE. ” Menu Anywhere. Zuppler launched Menu Anywhere On-Premise Contactless Ordering on the Zuppler “Menu Anywhere” Platform. Contactless delivery and drop off for catering. Washroom station installation and servicing.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441