The Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. According to reports , more than 50% of diners claim to choose a restaurant that offers sustainably sourced food. Let’s explore some of them.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

ChowNow

MARCH 27, 2025

A $16 sandwich might feel like a splurge at a deli, but totally reasonable at a trendy caf that sources local, organic ingredients and has a curated vibe. Yes, competitor pricing can give you a ballpark idea of what customers in your area expect to paybut it shouldnt be your only reference point. The special-occasion spot?

Pricing 195

Pricing Menu Point of Sale Customer Experience 195

Social Hospitality: Restaurants

SEPTEMBER 27, 2023

Essentially, this term refers to professional-level images that are meant to tell your brand story through visual media. A few of the most popular directions a specialist may take include: Soft light — This approach diffuses the light source for a subtle effect with less intense shadows. What Is Brand Photography?

Social Media 436

Social Media Email Marketing Uniforms Sourcing 436

Modern Restaurant Management

SEPTEMBER 16, 2020

Source Separation. Management commitment to “source separation”—i.e. At one major fast food chain, locations that used a bin system for source separation reported a major reduction in overall trash compared to equivalent locations that did not implement such a system. Staff Training.

Recycling 383

Recycling Waste Training Workshop 383

EATER

NOVEMBER 21, 2024

They also reference the rise of polyunsaturated fats in the American diet over the past 100 years. A 2023 study reports that seed oils are the most common source of linoleic acid, a polyunsaturated omega-6 fatty acid, which accounts for “over 25% of the total calorie intake for the average person.” But you really don’t need to.

Advertising 329

Advertising Influencer 2023 2022 329

Modern Restaurant Management

JUNE 4, 2021

Understandably, the top six search results are the most coveted rankings for any business and are commonly referred to as the Google Six Pack. .” From there, the majority of people look at only the top three to six results served up by Google and other search engines to select their restaurant of choice.

SEO 577

SEO Website Management Online Ordering Mobile Ordering 577

Modern Restaurant Management

FEBRUARY 27, 2024

Sometimes online profiles are referred to as the “digital storefront” for a business, and it is health to think of profiles in this way. In what ways have guest preferences changed regarding online errors and sourcing information? How important is a restaurant’s online presence and what can they do to improve it?

Online Ordering 472

Online Ordering Consumer Goods Customer Service Customer Experience 472

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.

2024 474

2024 Food Truck Fast Casual Allergens 474

Modern Restaurant Management

MAY 11, 2022

By leveraging the GDSN, DCs reference a single, consistent data source for shelf-life and storage temperature information, ensuring proper food handling.

Inventory 547

Inventory Management Management Food Supply 547

Goliath Consulting

JUNE 15, 2021

Multiple Sourcing and Backup. Meanwhile, multiple sourcing was found to help operators “reduce the probability of bottlenecks due to insufficient production capacity to meet peak demand.” References: [link] [link] [link] [link] [link] [link]. You can read our original article here (10).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

JULY 29, 2020

You won’t need to reference external sources if your own standards go above and beyond the requirements. Guidelines might vary location to location (we’ll cover that later). However, creating your own internal standards has two advantages: You can consistently inform your employees on how to behave.

Front of House 539

Front of House Management Management Franchising 539

Culinary Cues

AUGUST 7, 2021

Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear. So, first step – let’s refer to it as a challenge. Third, and maybe most important – it is essential to find the cause of a challenge before it can really be solved. Challenges solved.

Social Media 474

Social Media Cash Management Blog Equipment 474

Goliath Consulting

JUNE 15, 2020

Multiple Sourcing and Backup. If you haven’t considered multiple sourcing before, now is the time. According to John Davie, CEO of Dining Alliance, “Restaurateurs who are reopening and asking what they should do regarding supply chain should prepare to engage smaller suppliers who have multiple sources of product” (2).

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Culinary Cues

FEBRUARY 9, 2022

It’s that simple. [] The Source of Creative Energy. By referring to the chef as the “source” need not require that all creativity originates from the chef – in fact, the greatest use of creative energy is to set the stage for others to be the innovators. [] A Consummate Organizer and Planner.

Restaurant Law 420

Restaurant Law Coaching Café Sourcing 420

EATER

JANUARY 12, 2021

The page on soup alone contains over 70,000 words from primary sources, cataloged in breathless detail. One small line at the bottom of the site explained why: “The Food Timeline was created and maintained solely by Lynne Olver (1958-2015, her obituary),” it read, “reference librarian with a passion for food history.”. It’s all there.

Food 363

Food Book Reference 2015 363

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location. Supplier Sourcing.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

FEBRUARY 11, 2020

Even in some less likely foodservice establishments, consumers are requesting premium tea, which our industry refers to as “specialty tea.” Being offered a selection of low-end teabags alongside a metal teapot filled with tepid water at the conclusion of a fine dining experience no longer cuts it. What is specialty tea?

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Culinary Cues

AUGUST 31, 2024

It will be who you are. [] It must be the reference for your decision making. Make sure that when decisions are made, especially those of any real consequence, you reference your mission statement. “Is WHAT ARE THE KEY ELEMENTS TO A MISSION STATEMENT: [] What do you believe in? Is this decision in line with our mission?”

Customer Service 338

Customer Service Social Media Customer Experience Reference 338

Modern Restaurant Management

OCTOBER 19, 2022

The position of a result on the SERP is referred to as its ranking. Use credible links – Linking to reputable external sources can boost your page rank. Whenever someone searches something via Google, the search engine crawls the internet for results, populating a search engine result page (or, SERP for short).

SEO 474

SEO Social Media Website Management Online Ordering 474

Modern Restaurant Management

JANUARY 20, 2020

FOG is an acronym for the fats, oils and greases derived from vegetable, plant or animal sources during cooking. A grease trap, sometimes referred to as a grease interceptor, is a plumbing device designed to capture FOG before they enter the wastewater system. Here are five must knows for your kitchen grease trap maintenance: 1.

Customer Service 391

Customer Service Take-out Sourcing Equipment 391

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. If you are not reading this article on Modern Restaurant Management , please reconsider your reading choices and visit the original source. What Makes Intelligent Packaging So Popular.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

7 Shifts

OCTOBER 22, 2021

You can reference average party size, takeout vs. on-premise orders, the popular menu items, and other key metrics to to forecast restaurant sales. Here are a few tips for sourcing, hiring, and training enough employees to get you through the holidays — and then some. How do sales change during the holidays? Holiday Referral Sprints.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Culinary Cues

MAY 3, 2023

The biggest, the best quality, cooked to perfection, sourced from the finest ranch, grass fed, Angus, Wagyu, Kobe, Natural, Organic, and the list goes on and on. He is referred to as the hit maker for bands. It amazes me every time I visit a restaurant – the important things that we miss. Bread is the same way.

Food Truck 470

Food Truck Customer Experience Take-out Food Supply 470

ChowNow

MARCH 21, 2025

Seasonal & Local Adjustments: If sustainability or local sourcing matters to your diners, promote seasonal specials featuring local ingredients. Loyalty & Referral Programs: If your audience includes frequent diners, encourage repeat visits with rewards programs or discounts for referring friends.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Culinary Cues

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. Sure, the food at the Blue Gentian was good, and the servers who had been there for years were efficient, and you couldn’t beat the price for the quantity and quality offered, but what Meta was referring to was hospitality.

White Paper 331

White Paper Hospitality Fine Dining Reference 331

Modern Restaurant Management

JULY 19, 2022

It’s a comparatively tiny number of cases, though; the bulk of chargebacks result from first-person sources like friendly fraud. This refers to customers who order and consume food, then call the bank and claim the order was wrong, or that the service was bad, or that the food never arrived. Friendly Fraud and System Abuse.

Online Ordering 487

Online Ordering Cash Management Mobile Ordering Food Order 487

EATER

APRIL 16, 2024

This popular saying in Colombia (which mirrors sayings elsewhere like “the shoemaker’s child always goes barefoot”) references the way specialists often forget to share their gifts with their own communities. In the blacksmith’s house, a wooden hoe. Urbania Natalia López at the Urbania shop inside the Oviedo mall.

Social Media 329

Social Media Point of Sale Food Supply 2012 329

Modern Restaurant Management

FEBRUARY 4, 2022

Sourcing ingredients locally or from all-natural farms. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services. Restaurants will need to do the following to keep up with the above-mentioned trends: Create healthier options for their menu. Serving smaller portion sizes.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

NOVEMBER 8, 2022

Cooks will find new sources of inspiration and tips on how to evolve in the industry. It is a great source of inspiration. Do I experience FOMO (Fear Of Missing Out), a syndrome so many times mentioned when referring to Millennials? Food enthusiasts will learn about how America eats today and understand how chefs think.

Food 450

Food Book Leadership Travel 450

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. A garage sale’s success depends on the saying, “one person’s trash is another’s treasure.”

Recycling 550

Recycling Uniforms Restaurant Law Government 550

EATER

FEBRUARY 18, 2025

Bread is another constant, be it the flaky katlam or bakarkhani of Kashmir, Ladakhi khambir (referred to as Indian sourdough), or steamed variants such as tingmo in Sikkim or ting momo in Nepal and Bhutan. Lama Patel reinterpreted the stew as hummus, utilizing white beans sourced from Nepals Solu region.

Travel 217

Travel Social Media Seasonal Menu 2024 217

Goliath Consulting

SEPTEMBER 27, 2020

When suppliers track the temperature of the milk through the information collected from the tags, the milk’s temperature can be tracked from the source, during shipment, and when it is delivered to the store. References. Conclusion. link] [link] [link] [link] [link] [link] [link] [link] [link].

Technology 397

Technology Mobile Ordering Food Safety Customer Service 397

Culinary Cues

DECEMBER 6, 2021

Context refers to whom you are enjoying a food with, the environment where eating takes place, your connection with the person who prepared it, the source of components, the history of the dish and its ingredients, memories connected to the item, or the ceremony that may be part of enjoying that dish.

Influencer 375

Influencer Customer Experience Dine-in Training 375

Modern Restaurant Management

AUGUST 25, 2023

Mineral Content The mineral content of water, such as calcium and magnesium, can vary depending on the source. Water with high mineral content is referred to as hard water, while water with low mineral content is known as soft water. This is how water quality in different cities can affect these machines: 1.

Hotels 401

Hotels Customer Service Reference Supplies 401

7 Shifts

SEPTEMBER 10, 2021

Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message. Tim Berry refers to this as your market-defining story and explains: “A really good market-defining story explains the need, or the want, or—if you like jargon—the so-called “why to buy.”

Customer Service 370

Customer Service Fast Casual Customer Experience Back of House 370

Modern Restaurant Management

NOVEMBER 19, 2019

Cloud Kitchen / Virtual Kitchen / Ghost Kitchen – they are all referred to by different names, but the concept is very evident in the names. The most common routing of drivers was 1:1 – pickup one packet of food from the source (restaurant) and deliver it to one destination (customer).

Delivery 364

Delivery Front of House Back of House Mobile Ordering 364

7 Shifts

MAY 11, 2022

Still, it's helpful for your team to share an understanding of which shifts commonly refer to which hours. Here are some different reference points to establish the hours and length of in your restaurant. Swing Shift Hours. Swing shift hours will vary by shift, day, and week. Best Practices: Six ways to make swing shifts work.

Restaurant Law 370

Restaurant Law Reference Tip Distribution Back of House 370