Culinary Cues

JULY 12, 2020

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window. The service staff is even more on edge than the cooks.

Front of House 457

Front of House Back of House Dine-in Food Truck 457

SpotOn

NOVEMBER 21, 2024

The holiday season is just one blink of an eye away. Thankfully, you still have time to strategize for the holiday season so your restaurant runs smoothly and your guests and employees are happy. Here are six ideas to help capitalize on the holiday season. For the restaurant industry, it can be challenging to manage.

Loyalty Program 98

Loyalty Program Seasonal Menu Email Marketing Cash Management 98

The Rail

FEBRUARY 7, 2025

Leveraging engaging and authentic video content allows restaurants to showcase their menu offerings, build a recognizable brand identity, and create a loyal base of regulars and word-of-mouth referrals. Showcasing New Menu Items and Specials While many aspects of a restaurant shape the experience guests have, the most important is the menu.

Marketing 130

Marketing Serving Loyalty Program Social Media 130

Culinary Cues

MARCH 15, 2021

If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? When there are 100 reservations on the books – you don’t have the luxury of spending three hours to turn six-dozen potatoes. How will they be able to function when faced with that first job? LACK OF REPITITION.

Education 581

Education Food Supply Training Communication 581

Culinary Cues

MAY 16, 2022

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique.

Café 407

Café Front of House Point of Sale Back of House 407

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Most common challenges for US F&B business owners: 1. early bird timeslot.

Food Truck 251

Food Truck Fast Casual 2024 Food 251

7 Shifts

DECEMBER 18, 2020

Film a few Instagram Stories in the kitchen, showcasing your specials of the day, and then encourage people to make a reservation for that evening. Get Creative With Your Presentation If decor isn't your strong suit or you don't have room for a wall specifically made for photos, that’s okay.

Social Media 397

Social Media Customer Service Take-out Seasonal Menu 397

Modern Restaurant Management

JANUARY 31, 2025

Nearly two-thirds (65 percent) say they plan to increase their number of locations in 2025, and 74 percent plan to expand their menu offerings, leaning into new experiences and experimentation to power their growth. ” A Year of Challenges U.S. ” A Year of Challenges U.S.

Marketing 221

Marketing Loyalty Program 2025 2024 221

Culinary Cues

JULY 2, 2023

When a chef allows Mother Nature to lead the way and present ingredients as they were meant to be, then simple can become a means to an end. To many chefs – “simple” is a goal, easy is not; complex is un-necessary, and difficult is real only when a chef resists the connection to the ingredients and the result.

Back of House 405

Back of House Seasonal Menu Café Sourcing 405

Culinary Cues

MAY 19, 2022

Jake didn’t even spend much time at the expo station until this first group of reservations was well underway – the line could handle it quite well. Salads, cold apps, and desserts were beautifully presented and ALWAYS ready when the server needed them. This was “order/fire” time. We’re good boss”.

Seating 430

Seating Dine-in Seasonal Menu Leadership 430

7 Shifts

FEBRUARY 8, 2024

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. It's arguably the go-to platform for diners looking to make a reservation.

Management 367

Management Management Operations Mobile Ordering 367

Culinary Cues

DECEMBER 12, 2020

Vezelay is a centuries old village of less than 500 year-round residents, but throughout the year, visitors from around the world would make the trek to experience the spirituality of the area and to win a table reservation at Marc Meneau’s magnificent restaurant. He did not need to cook a dish to impact it’s flavor and presentation.

Fine Dining 364

Fine Dining Back of House Dine-in Presentation 364

7 Shifts

FEBRUARY 8, 2024

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. It's arguably the go-to platform for diners looking to make a reservation.

Management 352

Management Management Operations Mobile Ordering 352

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Diners prefer walk-ins to reservations : Diners were more spontaneous and made more plans to meet up and walk into restaurants.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

NOVEMBER 19, 2019

Competitors have 30 minutes to create a menu, 4 hours for allotted cooking/service time, and 30 minutes for clean-up. The winning team of chefs will successfully prepare and present a four-course menu, utilizing a mystery basket of 16 fresh, seasonal ingredients, as well as demonstrate a mastery of cooking technique.

Delivery 322

Delivery Reservations Customer Experience Retail 322

EATER

JANUARY 28, 2021

Consider the presentation, he says, or how the staff feels like family. In October, shortly before Halloween, Tamez saw a post on Uni’s Instagram announcing a new feature: Enjoy the restaurant’s a la carte menu in the privacy of one of the Eliot Hotel’s suites. Then, of course, there’s the Chiang Mai duck carnitas. “I

Hotels 343

Hotels Fine Dining Dine-in Front of House 343

Culinary Cues

MAY 15, 2021

Without cash reserves the pandemic cause thousands of restaurant casualties. The lesson learned is that menu items must be more profitable – this may mean re-assessing the ingredients used, how they are managed for waste, and the selling price formula used. Restaurants actually did adjust, but the real experience of dining is missing.

Customer Experience 437

Customer Experience Cash Management Customer Service Front of House 437

EATER

JULY 8, 2022

Diners need to understand that things will never be as they were before the pandemic In the final six weeks of our pandemic-born restaurant, customers formed a line out the door and booked out dinner reservations weeks ahead. And the price of menu items steadily trends upward as inflation worsens. As soon as we can afford it.”

Online Ordering 284

Online Ordering Seasonal Menu Customer Service Social Media 284

Modern Restaurant Management

DECEMBER 28, 2020

Smart brands are having to be even more creative, such as leveraging the ‘to go bag’ as a communications channel that can be used to communicate brand messages, promote new menu offerings and provide bounce back offers that favor preferred channels such as pick up. Berekk Blackwell, President of Daily Jam.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Culinary Cues

APRIL 25, 2021

At the other extreme – an extraordinarily prepared, multi-course meal, touched by accomplished cooks, presented on a plate of fine china, in a pristine environment, with attentive service and complemented by exceptional wines will reveal all that food might attempt to be. This is the rock and roll experience of foodservice.

Food 447

Food Fine Dining Café Customer Experience 447

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Cooking specific menu items.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Touch Bistro

JUNE 2, 2021

However, guest safety is still a top priority and many restaurant are turning to restaurant reservation software to navigate the tricky business of fully reopening their dining rooms. While restaurant reservation software is becoming essential to reopening, the technology is still new to many restaurateurs. Let’s dive in.

Reservations 98

Reservations 2021 Online Ordering Book 98

Modern Restaurant Management

AUGUST 16, 2021

Government data provides evidence that restaurants are raising menu prices to help offset higher labor costs. The monthly Food Away from Home Consumer Price Index rose to over 4 percent in June, after pacing mostly in the lower single-digit range since 2H09, according to Federal Reserve Economic Data. ” F&B Outlook.

2021 450

2021 Guest Recovery 2019 Point of Sale 450

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. and Jim Plamondon and present a secretarial citation from the state. They have hosted a United Way campaign for 40 years.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

DECEMBER 23, 2020

An American nod to the elemental luxuries of the Japanese ryokan, or inn, its 11-course kaiseki-style dinners are crafted from meticulously tended ingredients grown on its nearby five-acre farm, where photogenic rows of micro-seasonal produce managed by Katina are bordered by the banks of the Russian River. They were fortunate, though.

Menu 337

Menu Agriculture Vineyard Seasonal Menu 337

7 Shifts

MARCH 16, 2022

If a staff member is going through a messy break-up or is in the thick of exam season, encourage as harmonious a work-life balance as possible. Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities.

Front of House 370

Front of House Back of House Communication Customer Service 370

EATER

DECEMBER 15, 2021

The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team. “I Ruinart offers guided visits and tasting followed by brunch.

Back of House 284

Back of House Hotels Tourism Vineyard 284

EATER

NOVEMBER 10, 2020

In an excerpt from “An Onion in My Pocket,” chef Deborah Madison creates a four-course vegetarian menu at a time when vegetarian fine dining was still a foreign concept to many Deborah Madison is the author of nearly a dozen books on vegetarian cooking. But that’s not what influenced my decision to go for a set menu. Monica Burton.

Fine Dining 284

Fine Dining Seasonal Menu Presentation Dine-in 284

EATER

MAY 9, 2023

Some restaurants have dedicated spaces that are reserved as private dining rooms (or PDRs), where a group can celebrate while the restaurant continues operating. The season can help: At River Cafe, January through March will have the lowest minimums, Donovan says, though those slow and busy periods differ in each city.

Back of House 246

Back of House Events Front of House Beverage 246

7 Shifts

JULY 25, 2024

Novice home cooks who want to hone their skills through the step-by-step instructions included with meal kits Meal kits and subscription boxes both offer a steady income stream for restaurants, even during slow seasons. They also help significantly increase your restaurant’s ticket size , making them an essential part of any menu.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

EATER

JANUARY 19, 2023

The produce should be fresh and seasonal, sourced from your city’s flagship farmers market. The presentation should be unfussy and stylish, matching the rumpled linens, rare sneakers, and vintage jeans you and everyone else in the restaurant are wearing for the occasion. Instead, the season is a paean to pate.

Seasonal Menu 284

Seasonal Menu Back of House Fine Dining Dine-in 284

Modern Restaurant Management

AUGUST 5, 2020

While TouchBistro has previously partnered with providers of loyalty solutions, this acquisition will provide the company with a proprietary solution that is much more deeply integrated into the TouchBistro platform and its ecosystem of products like Online Ordering and Reservations. ” Tyga Bites Launches. Contest Details.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Restaurant Engine

MARCH 12, 2025

They can handle menu questions, help customers place an order or make a reservation, and they can even make personalized menu suggestions. This can be especially powerful when launching a new or seasonal menu, offering promotions, and even hosting events. If not, it can revolutionize your customer interaction.

2025 52

2025 Marketing Loyalty Program Email Marketing 52

7 Shifts

MAY 23, 2024

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. 7shifts can help you with this (and more) thanks to its ease of integration with over 80+ software, including POS, payroll, analytics, delivery, payments, reservations, and tax credits.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

EATER

JULY 27, 2023

For now, it’s in a limited soft-open period that offers tickets (not reservations) through an email list, via the website. Anyway, one Season 7 episode is about how desperate a character is to go to Casa Bonita. More recently, the Denver Post reported that staff has presented Parker and Stone with demands to revert to a $14.27

Point of Sale 246

Point of Sale Seasonal Menu Website Management Events 246

Squirrel Systems

FEBRUARY 13, 2025

Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms. Menus will be designed to minimize food waste, with ingredients used efficiently across dishes.

2025 91

2025 Hotels Travel Dietary Restrictions 91

7 Shifts

JUNE 16, 2024

Some uses for a poster include promoting a new item on your menu, hosting an event, or offering a "buy one, take one" promotion. Finally, your content should be presented from left to right and top to bottom. Since this is how we’ve learned to read, our eyes follow the same trajectory when viewing menus and posters.

Marketing 195

Marketing 2024 Email Marketing Social Media 195