Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 426

Kitchen Safety Food Safety Coaching Training 426

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Do it right!

Fine Dining 387

Fine Dining Food Truck Back of House Pricing 387

Culinary Cues

DECEMBER 11, 2023

Ah, but the food and conversation were consistently good, plentiful, and in-expensive. Why do people line up for your food every day?” I care about both, and that care adds a unique flavor to the food I cook.” Surely, I thought, a successful restaurant is built on food quality, efficient service, and fair pricing.

White Paper 317

White Paper Hospitality Fine Dining Reference 317

Culinary Cues

APRIL 3, 2023

When the chef hires a new breakfast cook be the person chosen to train him or her. When the chef says to a new hire: “Work with……and learn how to cook the perfect egg”, then you know you have reached greatness. Once there with that micro skill, then move on to the next with the same level of commitment.

Seminar 472

Seminar Equipment Hiring Café 472

7 Shifts

OCTOBER 21, 2021

Working in a restaurant, bar, coffee shop, or any place that serves food & drink is a fast-paced, always-on career. On the 7shifts blog and social media, we seek to provide actionable and informative content to help restaurant people learn about every corner of the industry. Hiring & Training Course.

Management 195

Management Management Website Management Social Media 195

Culinary Cues

MAY 13, 2023

As an example – garde manger really only exists in these types of properties where cold food can rule the day with banquets and special events. Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors.

Hotels 424

Hotels Point of Sale Cash Management Training 424

Culinary Cues

MAY 5, 2021

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 413

Hotels Coaching Employee Relations Training 413

Culinary Cues

DECEMBER 5, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food Wax on, wax off, young grasshopper.

Kitchen Safety 364

Kitchen Safety Food Safety Back of House Front of House 364

Restaurant365

AUGUST 21, 2020

Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. Tailor your hiring and recruiting practices. How are you communicating with your potential new hires?

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Restaurant365

MARCH 15, 2022

Your hiring strategy must focus on hiring the right employees for your restaurant rather than just filling an open position. And a comprehensive approach to employee retention must be built into your hiring strategy. Consequently, it’s imperative that you hire with a retention mindset.

Hiring 78

Hiring Cash Management Insurance Communication 78

Culinary Cues

APRIL 30, 2023

BUILDING A CULTURE OF QUALITY [] RESEARCH, STUDY, AND ASSESS BEFORE YOU HIRE. Involve other team members in the interview process, hire them conditionally for a few weeks and then assess how well they integrate before solidifying the position. [] TEACH, TRAIN, CREATE FEEDBACK OPPORTUNITIES, IMMERSE IN THE TEAM CULTURE, MENTOR, AND MEASURE.

Employee Relations 401

Employee Relations Sports Pricing Hiring 401

Culinary Cues

MARCH 22, 2023

They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. It’s only food to some, it is a focus on purpose for chefs. They hone their skills through trial and error, repetition, and the pursuit of knowledge. In their mind is always that pursuit of the carrot.

Coaching 366

Coaching Fine Dining Café Training 366

Culinary Cues

MARCH 10, 2022

On this day of recognition, and for that matter every day that we turn on the kitchen lights, let’s rethink how we view the position and look at the facts: The best food will never be received well on a less than sparkling plate. PLAN BETTER – TRAIN HARDER. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

MARCH 15, 2021

Everything will change for the better if we (the food industry and the culinary schools that provide the talent) change as a collective group. Do you really connect with restaurants, hotels, resorts, food manufacturers, retail, food research and development and other groups to make sure that your program is in line with their needs?

Education 537

Education Food Supply Training Communication 537

The Restaurant Times

FEBRUARY 14, 2022

But all of it takes the back seat when it comes to food quality. Based on a survey, out of all the factors that impact the experience of a customer at a restaurant, the quality of food was ranked as the most important. 58% of restaurant visitors consider food quality more important to them than price, service, and menu variety.

Hiring 59

Hiring Customer Experience Fast Casual Food Order 59

7 Shifts

FEBRUARY 15, 2022

About a year and more than a dozen episodes later, we had the privilege to interview a wide range of folks with advice on everything from hiring staff , to creating content, to providing benefits, and increasing profits. Storytelling is an essential part of the hiring process. That's not going to build a foundation.

Social Media 450

Social Media Hiring Website Management Hospitality 450

Culinary Cues

AUGUST 18, 2022

The workflow of those short order cooks was not an accident, it was not instinctive, and it was not solely the work of the manager or chef who hired them. It doesn’t end with great hiring practices – this is simply where it begins. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Nurture the hustle!

Customer Experience 409

Customer Experience Food Order Hiring Café 409

Restaurant365

SEPTEMBER 18, 2020

The hiring process in the restaurant industry is similar to hiring in other industries, but the restaurant industry experiences higher turnover than most other businesses. Consequently, the hiring objective is two-fold: hiring the right employees and retaining them. Have you experienced employee food theft?

Hiring 97

Hiring Reference Recruiting Demo 97

Culinary Cues

JUNE 13, 2023

This is more work than I bargained for” somehow implies that a person was deceived during the hiring process and the fact that they must invest of themselves doesn’t quite sit right with them. “I Of course, I could go on and on. There is, and always has been, a love/hate relationship between worker and employer.

Article 306

Article Social Media Blog Café 306

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. PLAN BETTER – TRAIN HARDER.

2021 461

2021 Social Media Kitchen Safety Restaurant Law 461

Culinary Cues

JANUARY 11, 2022

Do your homework, seek advice from smart and experienced people, run through every scenario possible, make sure you have the right amount of financing and available funds to weather the storm, hire and train the right people, and set yourself up with a better chance of succeeding than failing. PLAN BETTER – TRAIN HARDER.

Customer Experience 365

Customer Experience Café Training Hospitality 365

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. This part of the job is arguably the most multi-faceted.

Management 398

Management Management Kitchen Safety Front of House 398

Culinary Cues

FEBRUARY 16, 2022

Desperation is never a good approach towards hiring. But desperation hiring is, more often than not, a terrible way to staff your kitchen. Do you really want to work in an operation where desperation is the primary motivation for hiring? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Uniforms 367

Uniforms Hiring Consumer Goods Communication 367

Goliath Consulting

APRIL 28, 2020

The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers. So where is food delivery headed post-COVID-19? Cons: High Fees.

Delivery 107

Delivery Food Back of House Franchise 107

Restaurant Engine

FEBRUARY 24, 2021

Hiring good staff is integral to your overall customer dining experience. With more than two and a quarter million waitstaff in the United States, competition is fierce, and hiring just the right team members can be crucial to your restaurant’s success. In fact, without the right waitstaff, it won’t matter how good your food is.

Hiring 65

Hiring Website Management Customer Service Customer Experience 65

Culinary Cues

JANUARY 15, 2022

Every person has needs that go beyond food, shelter, and clothing. We (the food industry) need to point to a well-known quote from Anthony Bourdain: “When someone cooks for you – they are saying something. You hire a person inferring you see their potential and trust they have something to offer. www.harvestamericacues.com BLOG.

Uniforms 411

Uniforms Front of House Food Safety Healthcare 411

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. PLAN BETTER – TRAIN HARDER.

Fine Dining 390

Fine Dining Front of House Customer Service Customer Experience 390

Culinary Cues

NOVEMBER 27, 2020

To Meta Bofinger, owner of the Blue Gentian Restaurant in Saranac Lake, who told me that the flavor of the food you prepare is influenced by the love that you have for the craft and the appreciation you have for the guest. To Ed Weibrecht who hired me at his newly acquired Mirror Lake Inn even though he didn’t have an opening.

Influencer 486

Influencer Hotels Education Hiring 486

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. This is what brings a team together and firing on all cylinders. [] LACK OF TRAINING.

Leadership 396

Leadership Point of Sale Training Coaching 396

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. This is where people met to talk about their families, local events, a bit of politics, a love of music and art, and laugh with reckless abandon over a plate of magnificent comfort food. author unknown.

Seating 440

Seating Front of House Back of House Cash Management 440

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. An estimated 3,000 people in the U.S.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Culinary Cues

AUGUST 28, 2020

For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. Work at it, train for it, stand behind it, and make a difference. INVEST IN TRAINING. This is not the time to cut back on training.

Social Media 435

Social Media Communication Loyalty Program Training 435

7 Shifts

JUNE 3, 2022

Learn more about how Kelly McCutcheon and her team established Hopdoddy's core values in our blog post guide, and listen to Kelly on the podcast here. Showcase your core values in your employee handbook, in new-hire training, on your company careers page. The Solution: Create a training program. Lack of recognition.

Tip Distribution 398

Tip Distribution Email Marketing Communication Coaching 398

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. How to Set Up Online Food Ordering Scott Landers, Co-founder and Systems Engineer at Figure8 , recommends a four-step framework to create a native ordering system. “We After trying various situations, give your food an honest assessment.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Culinary Cues

MARCH 21, 2022

When a kitchen exudes calm, even when the amount of food prep and the stress of the moment seem over-the-top, it is always a result of organization and attention to detail. Hire people with the capacity and set the standards of organization that everyone must buy into. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Front of House 351

Front of House Back of House Point of Sale Uniforms 351

Culinary Cues

JUNE 29, 2020

Know that there are limitless opportunities to create a learning organization when we celebrate differences. [] HIRE COMPETENCE AND POSITIVE ATTITUDE. There should always be the expectation of excellence, but never tolerance for exclusion or disrespect. [] TRAIN TOWARDS, INSIST UPON, AND SUPPORT EFFORTS TOWARDS EXCELLENCE.

Training 349

Training Blog Café Customer Experience 349

360Training

JANUARY 8, 2020

As you can see, it’s more important than ever for anyone who works with food to practice safe food handling techniques. The best way to encourage safe food handling in your restaurant is to create a culture that prioritizes food safety. What is Food Safety Culture? Create a Training Program.

Food Safety 103

Food Safety Food Kitchen Safety Leadership 103