Culinary Cues

OCTOBER 3, 2024

Your employees will look forward to interaction with this type of leader. [] WHEN YOU ARE NOT SERVING THE PUBLIC DIRECTLY – SERVE SOMEONE WHO IS You can’t be everywhere, so you need to instead focus more on being a coach and a supporter.

Coaching 383

Coaching Restaurant Law Training Article 383

Culinary Cues

DECEMBER 8, 2022

Emmett and Sally were in the zone, Scott was on expo serving as liaison between front and back of the house, calling out orders, wiping the rims of plates, and setting garnishes in place. Since the group would fit lunch between breakout seminars, we only had a little over 90 minutes to serve 300.

Front of House 410

Front of House Back of House Seating Food Truck 410

7 Shifts

AUGUST 22, 2024

Virtual restaurant concepts only exist in apps, and use ‘ ghost kitchens ’ (aka ‘virtual kitchens’ or ‘dark kitchens’) to serve a virtual menu to virtual customers. The sales increase comes from successfully optimizing food production lines to serve in-house and virtual customers, without adding additional operational costs.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

7 Shifts

AUGUST 7, 2024

The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. per serving Consider variables You can price the burger at $9.25 (rounding up) and make a profit on it. divided by 0.30 = $9.16

Food 363

Food Seasonal Menu Inventory Pricing 363

Culinary Cues

MARCH 15, 2021

LACK OF COMMUNICATION WITH THE BUSINESSES THEY SERVE. This might mean simply serving as an information resource, offering refresher courses for their employees, or even providing consulting services that will help food businesses survive the ups and downs of serving the public.

Education 551

Education Food Supply Training Communication 551

Culinary Cues

AUGUST 21, 2023

But this became more difficult when restaurants serve a larger role in American life. Restaurants, to be successful, had to be flexible with what, how, and when they served and respond with appropriate pricing. Restaurants are immediate targets when the economy dips – “cut out the frills”. In some form, this will return.

Back of House 400

Back of House Food Supply Government Dine-in 400

7 Shifts

JULY 16, 2021

Do they serve just coffee or small foods as well? These elements include the following: Number of guests you expect to serve in a day. If you're considering serving alcohol at your coffee shop, you will need to get a liquor license. Kitchen equipment (like ovens) if you're serving food. Know of any local coffee shops?

License 459

License Hiring Equipment Small Business 459

Culinary Cues

AUGUST 26, 2024

Would I serve this to my family? Would you be willing to state your reputation on how thoughtfully, passionately, and caringly you prepared and served a plate of food? Respect the profession and the food that you serve and create experiences that draw people in and keep them coming back. Is this the best I can do?

Dine-in 369

Dine-in Training Seasonal Menu Sports 369

7 Shifts

JUNE 4, 2021

For table turnover rate, you need the following information: Number of parties served in a given period. Table Turnover Rate = Parties Served ÷ Number of Tables. Divide the number of parties served by the number of tables to calculate the table turnover rate. per serving is your target menu price. Sales per labor hour.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

OCTOBER 1, 2024

Serving fresh, delicious, and well-prepared food can make a big difference in how customers perceive your restaurant. This way, everyone can prepare for a busy day ahead and be ready to serve customers, no matter how many, with a smile. Food quality Food quality plays a big role in your customer’s experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Culinary Cues

AUGUST 9, 2021

Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” These team members will go out of their way for the guest because you do so for them. Take care of your employees and vendors and they will take care of your paying customers.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

AUGUST 19, 2023

Prohibition and the Speakeasy: Prohibition from 1920-1933 made it illegal to produce, distribute, serve, or consume alcoholic beverages except as a sacrament in the church and for medicinal purposes prescribed by doctors. Speakeasies did oftentimes serve food, but it was not the centerpiece of their existence.

Hotels 349

Hotels Influencer Compost Recycling 349

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. If your restaurant is a number one hit in your area, it may serve you well to open up the exact same concept elsewhere. Replicating an Existing Concept.

Management 370

Management Management Document Hiring 370

Culinary Cues

APRIL 7, 2022

And we serve customers who also bring their challenges to the table – how they feel in the moment will impact their experience and the experience of serving them. [] My reputation will always be based on the last meal served.

Training 385

Training Social Media Presentation Café 385

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. We filled the dining room, and everyone was served, but what was their experience? But what about that quality translation?

Customer Service 357

Customer Service Customer Experience Point of Sale Presentation 357

Culinary Cues

OCTOBER 30, 2023

Wrap it in front page copies of the New York Times and serve with home cut and fried, salt, and peppered potato chips, and a pickle that you marinated for two months and WOW, people will line up around the block to experience it.

Fine Dining 367

Fine Dining Front of House Dine-in 2016 367

Culinary Cues

MAY 4, 2022

Don’t allow your personal brand to be damaged. [] YOU ARE IN THE SERVICE BUSINESS – IF YOU ARE NOT SERVING THE GUEST DIRECTLY, THEN SERVE SOMEONE WHO IS: You may think you are in the business of food, but we are all in the business of serving others and exceeding their expectations. [] CLEAN AS YOU GO: As has been said: cleanliness is next to (..)

2022 386

2022 Education Coaching Kitchen Safety 386

Culinary Cues

JANUARY 23, 2023

One of the most important statements about leadership and management I ever heard has stuck with me for decades: “If you are not serving the customer (fan) directly, then your job is to serve the person who is.”

Coaching 387

Coaching Sports Point of Sale Take-out 387

Culinary Cues

JANUARY 20, 2024

Of course, water should be served and unless a guest chooses the more expensive options for bottled or sparkling water it should flow freely throughout the meal. [] AN ENTRÉE IS NAKED WITHOUT VEGETABLES Yes, restaurants have, to at least a baseline degree, a responsibility to provide a balanced meal. Do it right!

Fine Dining 402

Fine Dining Food Truck Back of House Pricing 402

7 Shifts

NOVEMBER 24, 2024

However, the systematic gathering and analysis of data serves to lay a solid foundation for your business. Use clear and straightforward questions that customers can answer quickly, such as “Was our food served hot and fresh?” A data-driven approach gives you concrete insights to make strategic choices.

Marketing 370

Marketing Social Media SEO Customer Service 370

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. An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef.

2021 410

2021 Point of Sale Reference Take-out 410

Culinary Cues

JUNE 9, 2024

In the commodities world, the driving force is efficiency and cost savings (not that these initiatives are bad) oftentimes at the expense of what it means to cook, serve, and create memorable experiences. But ask yourself this: how do you feel about the product you serve and the service that you provide?

Customer Experience 352

Customer Experience Café Training Customer Service 352

Culinary Cues

JUNE 3, 2024

In the kitchen you MUST depend on others and the synergy that exists because of mutual respect and a helping hand. [] RESPECT THE INGREDIENTS At its core, cooking is all about serving the ingredients we are given. At some point in time, every experience will serve as a reminder or even a potential solution to a challenge.

Uniforms 347

Uniforms Point of Sale Coaching Small Business 347

Culinary Cues

MAY 12, 2022

Restaurants need to take a hard look at what they serve, how they serve it, and what they are able to charge in order to EARN a profit. So – what is the answer? From my perspective the answer lies in menu planning, training, and labor efficiency.

Pricing 365

Pricing Consumer Goods Training Customer Experience 365

Culinary Cues

SEPTEMBER 30, 2021

It means, more than ever before that every guest is important AND it means that if, in your position, you are not serving the guest directly, then you must serve someone who is. [] FORGET THE EXECUTIVE CHEF TITLE – WORKING CHEF IS MUCH MORE REALISTIC RIGHT NOW: It may be some time before the chef with a clipboard is back.

Food Supply 429

Food Supply Employee Relations Kitchen Safety Social Media 429

Modern Restaurant Management

NOVEMBER 27, 2024

" Buffets and self-serve food are on the menu: 66 percent of organizers say they’re having buffets, instead of: Heavy appetizers – 34 percent Stations (e.g. "Party planners are aligned with employee preferences as 66 percent plan to serve a buffet-style meal at their company party this year."

Seasonal Menu 197

Seasonal Menu Magazine Food Order Events 197

7 Shifts

AUGUST 2, 2022

Leaders are there to serve their team. What Danny and many professionals call servant leadership —where leaders work to serve, empower, and uplift their employees, rather than rule from the top down. When it comes to retention, Meyer is bullish that people don't leave their job—they leave their leaders. “We The key to success?

Leadership 370

Leadership Webinar Hiring Training 370

Culinary Cues

MARCH 3, 2024

group’s function contrary to common purpose except to add oxygen to their group-serving purpose of discord and animal gratification. What teams seek to find is leadership in this regard and not the subservient desire to be led. On the other hand, teams are the lifeblood of accomplishment.

Leadership 382

Leadership Restaurant Law Social Media Sports 382

Culinary Cues

APRIL 29, 2024

There is a noble side to preparing and serving food. There is an exciting, creative side to preparing and serving food that attracts many and provides a sense of enjoyment for all who choose to dedicate themselves to it. The sizzle surrounding work in restaurants is barely negligible now and we need to bring it back!

Front of House 248

Front of House Back of House Training Customer Service 248

Culinary Cues

JANUARY 12, 2021

Counts were tallied throughout the night and the chef/expeditor would keep everyone apprised as to how many guests had been served and how many registered guests remained. Guests would make their selection, servers would drop off a plate cover to a cook’s station, and then the final preparation and plating would begin.

Seasonal Menu 472

Seasonal Menu 2005 Hotels Customer Service 472

7 Shifts

OCTOBER 31, 2022

This section gives a high-level overview of the business you're looking to start: tell investors what your restaurant is all about, who your team is, and how you're going to serve the market. Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fast casual, fine dining, etc.)

Point of Sale 397

Point of Sale Back of House Document Download 397

Social Hospitality

JANUARY 5, 2022

For most restaurants, the focus remains on delivery and pickup to serve customers. The pandemic has drastically affected the restaurant industry. The pandemic’s toll on restaurants was more limited than otherwise because of delivery services. Even remote parts of the world embraced restaurant and food delivery apps like never before.

Mobile Ordering 459

Mobile Ordering Customer Service Food Safety Delivery 459

7 Shifts

AUGUST 20, 2024

However, with fewer customers dining out weekly , restaurants must ensure that they can serve each diner quickly and satisfy them enough that they’ll want to return. Table Turnover Rate = Number of Customers Served / Number of Tables Just determine the number of customers served and the number of tables you have.

Online Ordering 221

Online Ordering Fast Casual Fine Dining Seating 221

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. A consistent menu ensures standard serving across locations. Some of the biggest restaurant businesses on the planet are franchises. Menu Consistency.

Franchise 370

Franchise Franchising Restaurant Law Document 370

Culinary Cues

NOVEMBER 10, 2024

These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Many of these establishments like the Union Oyster House and the Green Dragon Tavern in Boston served as headquarters for planning the American Revolution.

Front of House 346

Front of House Back of House Sourcing Travel 346

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors.

Dine-in 427

Dine-in Small Business Seasonal Menu Café 427

Culinary Cues

AUGUST 3, 2020

The pandemic has shown that the fear of exposure has directed consumer attention to a much simpler formula: good tasting, comfortable food, prepared and served safely, and packaged in a convenient manner so that the guest can minimize exposure to others.

Government 492

Government Training Small Business Consumer Goods 492