Culinary Cues

DECEMBER 28, 2021

You and your team are able to take raw materials, apply well-designed cooking methods, season using time-tested palates, and plate the finished product with the vision of an artist creating a delicious, aromatic, visually pleasing dish. This is magical. When you stop to think about it, the process of cooking is quite amazing.

Kitchen Safety 466

Kitchen Safety Front of House Fine Dining Back of House 466

ChowNow

MARCH 14, 2025

On the flip side, poor operations can lead to inefficiencies that snowballlike staffing issues that slow down service, supply chain mishaps that throw off the menu, or rising costs that eat into profits. Get creative with menu planningdesigning dishes that use overlapping ingredients can reduce waste and make sourcing easier.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

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

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. The fully cooked product heats quickly, enabling c-store operators to easily add bacon to a host of their menu options.

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. Simple takes focus, understanding, commitment to consistency, passion, and great sources for ingredients that come from those with the same level of commitment.

Back of House 405

Back of House Seasonal Menu Café Sourcing 405

Culinary Cues

MARCH 15, 2021

Programs need to either find ways to stabilize enrollment or come up with some other source of funding to support their efforts. If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? How will they be able to function when faced with that first job? INABILITY TO EXPLAIN VALUE.

Education 581

Education Food Supply Training Communication 581

EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. “We Paying fairly for food and labor usually means menu prices higher than what many diners are willing to pay.

Fine Dining 358

Fine Dining Front of House Vineyard Seasonal Menu 358

The Rail

MARCH 31, 2023

Your drink menu doesn’t need to be dominated by non-alcoholic options, but having many beverages could help you this year. You can do that by adding an element of luxury to your non-alcoholic drinks and presenting them as an upgrade. Add more vegan options to your menu in 2023.

Menu 290

Menu Seasonal Menu Point of Sale 2023 290

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. ” Attracting New Diners. ” Food Retailing Report.

2021 447

2021 Retail Loyalty Program Online Ordering 447

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. Notice a spill that your staff is too in the weeds to address?

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

JULY 21, 2022

PR practitioners understand the tight deadlines and will move fast while providing data, expert sources, and coordination. Seasoned PR practitioners have the right relationships with the media and know how to provide value. Provide Quality Data and Sources. PR experts spend time carefully curating where to pitch a story.

Hospitality 332

Hospitality Audits Sourcing Waste 332

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! Savvy operators will adapt their menu and model to accommodate more flexible ordering options – but with a renewed focus on the bottom line.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

JULY 15, 2020

Seasonal Favorites and Forecasts. Seasonal trends tend to impact eating habits, so we took a look at exactly what rose through the ranks this past winter and spring. on-premise at present. As far as what we can expect to see in the latter half of 2020, summer is seeing lighter fare while the fall heats up with a little spice.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Squirrel Systems

MARCH 5, 2025

restaurantbusinessonline.com Sustainable Sourcing and Regenerative Agriculture Sustainability remains a driving force in the food industry. Restaurants are highlighting locally sourced, organic, and regenerative ingredients, emphasizing seasonality and reducing carbon footprints. appeared first on Squirrel Systems.

2025 80

2025 Menu Food Fine Dining 80

Modern Restaurant Management

JANUARY 12, 2022

45 percent rate clear labelling about source of food and ingredients as vital, with a slightly higher percentage of men versus women (48 percent and 42 percent, respectively). 58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Start with a small, focused menu featuring quality ingredients and hiring kind, skillful servers. Vegan, locally-sourced, farm-to-table, organic, etc.)

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

MAY 3, 2023

The Future Menu Trends Report 2023 reveals eight global menu trends predicted to impact the restaurant industry in the years to come. Flavor Contrast Ingredients Modern Restaurant Management (MRM) magazine caught up with Brandon Collins, Corporate Executive Chef, Unilever Food Solutions North America to learn more about future menus.

Menu 221

Menu Seasonal Menu Food Supply 2023 221

Lavu

MARCH 21, 2025

Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing.

Customer Experience 78

Customer Experience Seasonal Menu Fine Dining Customer Service 78

Culinary Cues

MAY 15, 2021

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. We need to create a take-out experience, not just a source of food: So, we shifted from in-restaurant dining to take out and delivery.

Customer Experience 437

Customer Experience Cash Management Customer Service Front of House 437

The Rail

DECEMBER 20, 2022

Blessed are the prognosticators as we enter the Holiday Season. Your Menu Will Never Be the Same. If the pandemic delivered one enduring change, it is the way menus are presented to, and engage by guests. We’ve all delivered a menu that we weren’t sure was clean enough for anyone’s standards at some point in our careers.

2023 276

2023 Fast Casual Food Supply Seasonal Menu 276

EATER

JULY 31, 2024

Authentic French cafe chairs Polonsky’s go-to source for cafe chairs, whether for her home or for restaurant clients, is Nomadic Trading Co., which sources vintage French cafe and school chairs and sells them in the United States “at a very fair cost,” she says.

Seasonal Menu 313

Seasonal Menu Sourcing Dine-in Design 313

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

Modern Restaurant Management

NOVEMBER 17, 2020

Among the highlights: Online Ordering sales of pizza (+9 percent), burgers (+10 percent), and fried chicken (+5 percent) were up from last year, but the largest trend in online ordering was sandwiches and wraps as guests give up on slapping bread together at home and restaurants pivot to menu items that travel well.

2020 402

2020 Mobile Ordering Online Ordering Food Order 402

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

JULY 8, 2022

And the price of menu items steadily trends upward as inflation worsens. Our menu consisted of three to four specialty sandwiches, freshly baked bread, sides and condiments, and a smoked rotisserie item. By May, our modest seasonal patio morphed into a topic of concern. With their inquiries came our first wave of doubt.

Online Ordering 284

Online Ordering Seasonal Menu Customer Service Social Media 284

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

7 Shifts

JULY 25, 2024

Diversifying your income sources can help offset rising costs and boost your overall profitability. 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.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

EATER

JULY 21, 2022

It’s a familiar scene: After sitting down at a table, the waiter brings you a sheet of fancy paper with the day’s menu printed in pretty fonts. There are around a dozen dishes, which can be ordered as a tasting menu or a la carte. “We But just as that information once did, the minimalist menu is disappearing.

Menu 261

Menu White Paper Dietary Restrictions Seasonal Menu 261

Squirrel Systems

FEBRUARY 13, 2025

From improving customer satisfaction to managing inventory, every day presents a new opportunity to optimize operations. AI can predict peak dining times, optimize inventory orders, and even help you analyze menu performance. As a restaurant operator or owner, youre no stranger to the challenges of running a successful business.

2025 90

2025 POS Technology Operations 90

Squirrel Systems

FEBRUARY 13, 2025

In 2025, restaurants within hotels and resorts will continue to embrace sustainability in every aspect of their operation, from sourcing ingredients to reducing waste. Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms.

2025 91

2025 Hotels Travel Dietary Restrictions 91

Modern Restaurant Management

AUGUST 16, 2021

Government data provides evidence that restaurants are raising menu prices to help offset higher labor costs. COVID-19 has had a significant impact on consumer behaviors, and with restrictions lifted and consumer confidence increasing, suppliers and operators will need to identify how to maximize the opportunities these trends present.”

2021 450

2021 Guest Recovery 2019 Point of Sale 450

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 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

ChowNow

JULY 23, 2024

Present Your Market Analysis Summarize your market research, including your target market, market size, and key trends. This could include your location, menu innovation, customer service approach, or any other differentiators. Our rustic yet elegant ambiance will provide the perfect setting for both casual meals and special occasions.”

Seasonal Menu 195

Seasonal Menu Customer Experience Dine-in Customer Service 195

Modern Restaurant Management

DECEMBER 4, 2020

Looking at data sources that include foot traffic data and credit card translation data, the paper analyzes restaurant demand in every county in the U.S. Consistent with Thanksgiving, December holiday travel is down (20 percent) from 2019, but over half of Americans (55 percent) still plan on hitting the road this holiday season.

Loyalty Program 364

Loyalty Program Online Ordering Consumer Goods Fast Casual 364

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527