Back of House Reference Take-out Uniforms 
Culinary Cues
MAY 20, 2024
He has been one of my primary motivators and reference points throughout my career in food. Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance. They accepted “kitchen first” and everything else as secondary.
Culinary Cues
OCTOBER 20, 2021
Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. Clean floors are happy floors.
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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. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform.
Culinary Cues
MAY 16, 2022
But when this occurrence takes place with a team, the results can be magical. Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights.
Culinary Cues
NOVEMBER 25, 2019
It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.
7 Shifts
AUGUST 29, 2019
Menu Analysis: Analyzing Your Current Menu’s Profitability Before you make any changes to your menu, take the time to determine what’s working and what isn’t. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Typically, the practice is broken down into two segments: 1. What to do?
7 Shifts
SEPTEMBER 9, 2019
Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. With labor laws on age, wage, overtime, and time off–many of which vary between New York State and New York City–it’s easy to overlook a law or two.
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