Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.

2021 464

2021 Social Media Kitchen Safety Restaurant Law 464

7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. The ghost kitchen can take many forms. Table of Contents.

Front of House 435

Front of House Food Truck Back of House Social Media 435

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 432

Hotels Point of Sale Cash Management Training 432

The Restaurant Times

JUNE 25, 2022

In an exclusive interview with The Restaurant Times, Lata Tandon, a chef and a Guinness Book of world record holder for a nonstop cooking marathon, we talk about her journey as chef, her experience of international cuisines, food presentation, wastage, and more. . I could not take my kids along to the cooking classes. .

Presentation 83

Presentation Food Seasonal Menu Travel 83

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. Decision-making is ever present and comes at the cook in an instant. Cooks (for the most part) are blind to differences.

Back of House 426

Back of House Reference Presentation Mobile Ordering 426

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. Give your cooks a chance, now and then, to dine out front. Did they sense that the value was there?

Customer Service 350

Customer Service Customer Experience Point of Sale Presentation 350

Modern Restaurant Management

JULY 19, 2024

Google’s I/O Conference on May 14th proves they’re taking generative AI seriously. With Google committing to the AI project, the technology is likely to advance quickly and will present significant opportunities for business owners who are able to get ahead of the curve.

SEO 196

SEO Customer Experience Customer Service Presentation 196

Culinary Cues

DECEMBER 21, 2023

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Those days and nights when our mise en place wasn’t where it should have been made us stronger.

Kitchen Safety 421

Kitchen Safety Food Safety Inventory 2024 421

Marketing4Restaurants

AUGUST 11, 2020

Building a Restaurant Take Out business to Survive COVID 19. With COVID-19 spreading at a fast pace worldwide, the present is a challenging time to be running a restaurant. One of the first things to do is make the most out of online delivery services and order direct and save. Take credit card payments . -No

Take-out 52

Take-out Online Ordering Mobile Ordering Food Safety 52

Culinary Cues

SEPTEMBER 30, 2021

So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. We are all ready to own our lives again and enjoy the simple things – like going out for a meal.

Food Supply 422

Food Supply Employee Relations Kitchen Safety Social Media 422

Modern Restaurant Management

DECEMBER 12, 2022

This exposed restaurants to a much higher number of “card not present” transactions, which account for 80% of card fraud losses. It’s an environment where the risks of card fraud are ever present. In the Restaurant: Card Present Transactions. However, they’re not being entirely phased out until 2033.

Customer Service 218

Customer Service Presentation Food Order Online Ordering 218

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. I rest my case.

Front of House 448

Front of House Back of House Uniforms Hiring 448

Modern Restaurant Management

AUGUST 6, 2024

Sixty-nine percent of consumers would dine out more often if it were more enjoyable, and that number goes up to 78 percent for adults under the age of 35, according to a report from ChangeUp. What key factors are guests reporting disappointment about regarding the dining out experience and how can they be alleviated?

Customer Experience 197

Customer Experience Fast Casual 2024 Dine-in 197

Foodable

MARCH 30, 2021

We have a coupling: we take a sugar and a carrier, and the carrier can be a mineral, fiber, or even a protein.” When you take a bite into a sugary cake,” adds Baniel, “most of the sugar in the product never meets a receptor. Please reach out to our virtual events team to create your own today!

Presentation 52

Presentation Front of House Events Technology 52

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. It is what is felt and experienced deep down inside that made these individuals stand out as accomplished and authentic. They were one with what they played and sang.

Food 438

Food Presentation Leadership Café 438

Culinary Cues

AUGUST 28, 2020

Shake off the dust of complacency, press the wrinkles out of that chef coat, polish those shoes and face the challenges straight on. Send out information about your current offerings and your future plans through effective email blasts. BE PRESENT. YOU NEED TO BE PRESENT! You can do this! All of this still counts!

Social Media 439

Social Media Communication Loyalty Program Training 439

Culinary Cues

JUNE 14, 2022

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? There is a great deal of pent-up demand and restaurants are struggling to figure out how to gear up. Remember only 1.4%

Fine Dining 470

Fine Dining Food Supply Customer Service Presentation 470

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. I wonder why this is the case.

Fine Dining 398

Fine Dining Front of House Customer Service Customer Experience 398

7 Shifts

DECEMBER 18, 2020

They might be checking out recommendations from people they follow and trust, but they’re probably going to check out the restaurant’s page before they actually go. People won’t go out of their way to promote your restaurant, so it’s up to you to make it easy for them. If you do, that will be reason enough for people to visit!

Social Media 397

Social Media Customer Service Take-out Seasonal Menu 397

Culinary Cues

FEBRUARY 10, 2024

The tables are full, and he is having a difficult time keeping up but makes a mental note to address that once the dining room clears out. Suddenly, he remembers the cobwebs and thinks: “I’ll take care of that in the morning”. Seek out the details and then prioritize corrective action. It’s never too small to worry about.

Uniforms 366

Uniforms Small Business Dine-in Training 366

7 Shifts

NOVEMBER 22, 2021

It also requires money to open a restaurant and build it out, buy equipment and finance the operation until it reaches break-even. Competitive Analysis : document local competitors and show how you will be able to carve out a niche in your market. Starting a successful restaurant requires passion, hard work and persistence.

Document 393

Document Cash Management Small Business Take-out 393

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. It was great, but my back didn’t agree, and I eventually had to step out of that role. Take care of it and keep it sharp.

Kitchen Safety 333

Kitchen Safety Back of House Hotels Food Safety 333

Modern Restaurant Management

FEBRUARY 9, 2024

This oversight presents untapped potential to extend a franchise's reach and impact from the inside out. Instead of stepping up to the podium for a traditional speech, you dim the lights and launch into a dynamic video presentation. Picture this: You're at the annual franchisee meeting. So, why wait?

Communication 188

Communication Franchise Franchising Leadership 188

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

Workshop 367

Workshop Article Uniforms Take-out 367

7 Shifts

OCTOBER 26, 2022

When you dine out at a restaurant, you tip your server. But tipping did not take off immediately in the U.S. Eating out was already expensive, so why would struggling Americans have to pay more on top of the bill? And restaurant owners took advantage—paying staff low wages and letting patrons take care of the rest.

Presentation 486

Presentation Tip Distribution Restaurant Law Back of House 486

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve. Everyone will notice.

Cash Management 304

Cash Management Uniforms Food Supply Café 304

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations.

Uniforms 300

Uniforms Book Article Café 300

EATER

OCTOBER 1, 2024

But today, she’s a little out of her element. Then she drove out to the Ozark Highlands Nature Center, where she traded her commercial kitchen for a tabletop Coleman stove and joined her sous chef for the day, her brother Rex. Sometimes you have to get out of your bubble,” Kato says. Ravioli,” Addie specifies.

Events 131

Events Outdoor Cash Management Presentation 131

Culinary Cues

MARCH 29, 2021

Take the analogies for what they are worth to you. Anger and finesse are evident in the intensity that takes place as a cook attacks a relentless list of preparations for service. The contradiction of anxiety and peace seems to be present in every kitchen that reaches for the butterfly.

Uniforms 427

Uniforms Presentation Take-out Café 427

7 Shifts

OCTOBER 21, 2021

The way your menu is presented should also reflect your concept. A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from. Fast food chains or quick service restaurants prepare mass-produced take-out food and usually follow a franchise model.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

EATER

JULY 2, 2024

Bug Robbins Cheesemaking requires a willingness to take risks and trust the process — just like navigating queer existence When I was little, I loved to group things. Turns out, I wasn’t the only one. While the ambiguity in my presentation certainly warranted the question, I was completely caught off guard.

Document 135

Document Presentation Back of House Take-out 135

Culinary Cues

OCTOBER 4, 2022

What is most distressing is that once you are accepted into the silo it is nearly impossible to change a person’s position on any topic even when indisputable facts are presented. “My You voted for that candidate, get out of my life. Soon we will need to fill out a profile of beliefs before going on that first date. Tom Brokaw.

Supplies 402

Supplies Healthcare Presentation Restaurant Law 402

Culinary Cues

JULY 19, 2022

As chefs, we have a responsibility to involve young cooks in those experiences, repeat them frequently enough so that it sinks in, encourage them to reflect on those experiences, take them apart and put them back together, and assess how they fit (good, bad, or indifferent). Present this as positive reinforcement.

Training 375

Training Presentation Employee Relations Article 375

Culinary Cues

SEPTEMBER 1, 2022

Yet, within this calm there are lights on in kitchens across the country and the smell of sourdough breads, breakfast pastries, and bacon waft through the air, even making those dedicated runners slow down and take it in. It was 1am before the dishwashers finally turned out the lights and locked the kitchen door behind them.

Fine Dining 388

Fine Dining Uniforms Dine-in Food Order 388

Modern Restaurant Management

JUNE 5, 2024

To learn more about the project, Modern Restaurant Management (MRM) staff reached out to The Green Orchid team. What lessons can other restaurateurs take away about being more sustainable and energy friendly? We actively encourage each of our guests, residing locally or visiting from out of town, to share their experience with us.

Certification 189

Certification Sustainability Design Seasonal Menu 189

Modern Restaurant Management

JANUARY 3, 2024

We will discuss how to build customer communication and what aspects to prioritize to make your establishment stand out and thrive. A social media presentation is crucial. ” Although the concept seemssimple, the way you present it matters. ” Although the concept seemssimple, the way you present it matters.

2024 208

2024 Social Media Customer Experience Events 208