Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region. YES – the menu is that important!

Menu 397

Menu Seasonal Menu Front of House Café 397

7 Shifts

SEPTEMBER 6, 2024

It represents everything it takes to get a meal on the table, from the raw ingredients like meat and vegetables to the packaging for takeout orders. COGS can be expressed as a percentage of your sales, often referred to as the COGS ratio. Nonetheless, labor still takes up a significant portion of your overall costs.

2024 195

2024 Seasonal Menu Inventory Audits 195

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

Back of House 326

Back of House Kitchen Safety Hotels Front of House 326

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you.

Coaching 384

Coaching Sports Point of Sale Take-out 384

7 Shifts

MAY 1, 2023

The pandemic pushed a lot of people out of the industry. As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. She knows while it takes time to hire the right people, it ultimately leads to less turnover. bartaco takes this one step further.

Hiring 195

Hiring Training Management Management 195

7 Shifts

AUGUST 2, 2024

The accounting process will seem less daunting once you understand what you need to do, know, and watch out for. The reason is simple: you know the ins and outs of your business, and your restaurant accountant should, too. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. Replicating an Existing Concept.

Management 370

Management Management Document Hiring 370

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. You see a little out of sorts, what can I do to help?”

Employee Relations 392

Employee Relations Training Fine Dining Take-out 392

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is why 62% of managers feel burnt out , especially on days leading to peak seasons.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Culinary Cues

FEBRUARY 25, 2021

Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. You can disagree, take a stand, make your point, continue to have a unique opinion, but in the end – it is their business.

2021 406

2021 Point of Sale Take-out Reference 406

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 337

Kitchen Safety Back of House Hotels Food Safety 337

Culinary Cues

DECEMBER 26, 2020

Yesterday is easy to look back on – it gives us strength and a point of reference, it provides context and the ability to analyze our actions, and it provides hope since we managed to work our way through it. Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it.

Fine Dining 480

Fine Dining 2008 Kitchen Safety Customer Experience 480

Culinary Cues

APRIL 22, 2024

It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices. Bread has always been a given. Hardly worth the $8-$12 that restaurants charge.

Consumer Goods 292

Consumer Goods Pricing Customer Experience Hospitality 292

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant. That smartphone is your media center. says McCutcheon.

Social Media 448

Social Media Hiring Website Management Hospitality 448

7 Shifts

NOVEMBER 14, 2024

Ideally, operators want new employees to be deployed in 12 days , while 55% of restaurant employees admitted they want shorter training periods that take only one to two weeks. These tools serve as a reference for restaurant employees, ensuring they know what’s expected of them and how to perform their duties.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Culinary Cues

MAY 20, 2024

He has been one of my primary motivators and reference points throughout my career in food. He would spend endless hours trying to figure out how to re-create the experience of in-house dining through home delivery. PLAN BETTER – TRAIN HARDER “We are ladies and gentlemen serving ladies and gentlemen.” ” Enough said! .”

Hotels 280

Hotels Front of House Fine Dining Back of House 280

7 Shifts

APRIL 29, 2021

The application will remain open until funding runs out. Take a look at the program guide (in English and Spanish ) and the sample application. Any establishment that serves food or beverages to guests is eligible. If you're unsure of anything, check out the SBA's program guide for more information. How do I apply?

Restaurant Law 370

Restaurant Law Document Brewery Point of Sale 370

7 Shifts

NOVEMBER 17, 2020

Additionally, restaurant employee evaluation forms serve as written records of staff performance. Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go. How do they handle feedback?

Point of Sale 370

Point of Sale Download Communication Reference 370

Culinary Cues

NOVEMBER 22, 2022

I may be in the minority, but I have always felt, and often promoted, that restaurants can and occasionally do serve a higher purpose. Expressing this, building a team around it, and telling that story is what I refer to as that higher purpose. We not only taste soul food; we feel it. The same can be true in a restaurant.

Back of House 393

Back of House Transportation Food Order Café 393

Modern Restaurant Management

JANUARY 19, 2023

Restaurants that serve Vietnamese food, for example, are not something you find in every community. Adding a concept to a cuisine, however, can give a restaurant what it needs to stand out, attract diners, and inspire them to come back for more. Will you serve saki or bubble tea or both? Will it be serious or fun?

Food 180

Food Customer Experience Social Media Food Order 180

7 Shifts

AUGUST 19, 2020

This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. Providing a restaurant staff training manual to new staff also suggests you take their role—and career development—seriously. Trip Advisor, and Opentable.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

7 Shifts

AUGUST 16, 2021

The way to run great shifts is to get out ahead and schedule pre-shift meetings. They also serve as a place to offer short training sessions for new practices, taste new dishes and connect with them team. With the essentials covered, use this time to take a deep dive into a topic of relevance for the business. Call it out here.

Front of House 397

Front of House Back of House Customer Service Coaching 397

7 Shifts

OCTOBER 9, 2020

Here are six steps to take before opening any restaurant website builders. Restaurant website design: Taking a DIY approach vs. hiring a web development team Consider whether you want to build your restaurant's website or hire someone to do it for you. Check out this example from Barcelona Wine Bar for inspiration.

Design 397

Design Online Ordering Social Media Mobile Ordering 397

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. Consider reaching out to counsel or looking up your area's franchise relationship law requirements to see which ones apply to your business. Menu Consistency.

Franchise 370

Franchise Franchising Restaurant Law Document 370

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since.

Fine Dining 325

Fine Dining Dine-in Front of House Design 325

SpotOn

SEPTEMBER 4, 2024

This refers to how many guests are in a party or table size (how many guests can sit at a table). " 5 out A term used in both the back-of-house and front-of-house to mean an order ticket or table is 5 minutes away from needing attention. The kitchen has run out of this particular menu item. 2-top, 4-top, 8-top.

Front of House 52

Front of House Back of House Reference Fast Casual 52

7 Shifts

JULY 16, 2021

Take it one step further by diving into their lifestyle habits and spending patterns. Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people! Reference secondary research studies or create your surveys and questionnaires to send out to a select group of people!

License 459

License Hiring Equipment Small Business 459

Culinary Cues

DECEMBER 6, 2021

TV dinners, box mixes, frozen and canned goods, and restaurant take out became the basis for the new American food culture. This being said, take a look at the restaurant where you work and begin to dissect the experience. Beyond this, he was excited about the food and the opportunity to serve it to us – CONTEXT.

Influencer 373

Influencer Customer Experience Dine-in Training 373

7 Shifts

MAY 11, 2022

Because that often lasts longer than eight hours, you can either pay your staff to work the entire day, or have employees clock in and out as needed. Still, it's helpful for your team to share an understanding of which shifts commonly refer to which hours. The pandemic left many restaurant workers burnt out. Swing Shift Hours.

Restaurant Law 370

Restaurant Law Reference Tip Distribution Back of House 370

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Admin: Filling out employment paperwork and receiving access to tools like the employee timekeeping portal, employee email, POS, and security system.

FOH 307

FOH BOH Food Safety Customer Service 307

Embrace the Suck

JANUARY 19, 2021

Seriously—why haven’t you started taking action on your big goals for this year yet? Since I can’t see your face, I’m going to go out on a limb and imagine you’re nodding your head yes. Core values are much more than a list of b t words you pick out to plaster on the employee billboard in their break area.

Back of House 348

Back of House Take-out Reference Hiring 348

Modern Restaurant Management

NOVEMBER 2, 2022

The holiday rush is here, and as the world goes from pandemic to endemic, customers are dining out more. Having worked a serving shift, I know firsthand that interpersonal skills are non-negotiable in carrying out good customer service, just as being scrappy is key to succeeding in the kitchen.

Hiring 158

Hiring Front of House Back of House Employee Relations 158

7 Shifts

FEBRUARY 4, 2021

Beechwood Doughnuts is a popular doughnut bakery in St Catharines, Ontario, which has been serving delectable doughnuts—from nanaimo to pumpkin cheesecake —to thousands of customers for six years. I was fresh out of university. Beechwood Doughnuts, like many small restaurants, started out by scheduling with pen and paper.

Operations 370

Operations Book Small Business Communication 370

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. They take responsibility for this every day. WOW, now that is a responsibility.

Coaching 423

Coaching Café Training Take-out 423

7 Shifts

OCTOBER 22, 2021

While every restaurant should properly plan out its work schedule during the holidays (and year-round, for that matter), not every restaurant needs to drastically overhaul its schedule when December rolls around. For example, extra help might be needed to prepare, deliver, and serve catering. Hire Additional Staff in Time.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

7 Shifts

AUGUST 6, 2021

Restaurant forecasting isn't really a "nice to have" - it's a step all successful restaurateurs have to take. No customer wants to hear that you're out of their favorite dish. It's a disruptive experience for guests who need to take time to review the menu all over again and decide on a dish they might not enjoy as much.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

MARCH 24, 2023

Without this assurance, gluten-free consumers are likely to take their business elsewhere – or, worse yet, leave negative reviews on popular dining apps. Topping the list of missteps is asking whether a patron eats gluten-free out of medical necessity or as a lifestyle choice. How do you prevent cross-contact in your salad bar?

Training 179

Training Front of House Kitchen Safety Allergens 179