Modern Restaurant Management

OCTOBER 23, 2020

With a thorough and well thought out training plan. It’s easy to rush training and skip past essential topics when you’re short-staffed or in your busy season or during the pandemic, but investing time in training can save you time and earn your business more money in the long run. Continuous Training.

Communication 151

Communication Training Dietary Restrictions Customer Service 151

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 415

Hotels Coaching Employee Relations Training 415

Culinary Cues

APRIL 13, 2022

Centuries ago, nutrition was not a science, but rather the body’s divining rod pointing to specific foods that it required, and a stroke of luck. It is a question that is rarely vocalized, but often considered by cooks and consumers when they make food choices. It is a choice that cooks have a responsibility to understand and address.

Coaching 350

Coaching Reference Food Order Customer Experience 350

Culinary Cues

MARCH 22, 2023

Vince Lombardi, considered by many to be the greatest football coach of all time said: “Perfection is not attainable, but if we chase perfection, we can catch excellence.” They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. Lots of questions without answers.

Coaching 368

Coaching Fine Dining Café Training 368

Culinary Cues

NOVEMBER 20, 2023

Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. This would never happen in a restaurant. Create events that service every business.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. They’re meeting with a team of coaches to finesse their routines. They’re spending their days practicing the same moves over and over. They’re reminding themselves to keep calm and focused when performing in front of an audience.

Training 136

Training 2010 Coaching Consumer Goods 136

Culinary Cues

MARCH 4, 2022

That line cook may be able to work faster, organize multiple tasks better, and tap into that adrenaline far better than you, but they still lack the experience to plan, create, coach, and problem-solve like you. Food cost is way too high – the senior chef has faced that problem numerous times. PLAN BETTER – TRAIN HARDER.

Coaching 472

Coaching Training Fine Dining Article 472

Culinary Cues

FEBRUARY 20, 2024

Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. Are guests pausing their conversation to look at the plate of food in front of them and say, WOW? Chances are, these are the players who refuse to lock themselves into the groove of always playing it safe.

Coaching 350

Coaching Small Business Café Entertainment 350

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. 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

Modern Restaurant Management

AUGUST 9, 2021

Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. What can restaurants do to make guests with food restrictions feel comfortable dining with them?

Coaching 204

Coaching Kitchen Safety Food Safety Training 204

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Always hire for personality and then train the skills. You can train pretty much anyone if they are coachable and trainable. Find a mentor.

Coaching 329

Coaching Training Social Media Hiring 329

Culinary Cues

FEBRUARY 8, 2020

In all of my years in the food business, I have never seen a time like now when these issues of team building and retention were more challenged. Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. TEACH AND TRAIN. Yes, I do mean a culture of retention.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Ken Burgin

AUGUST 1, 2023

These are designed for training restaurant managers and head chefs in problem-solving and resource allocation. Some of the ways to use these situations for training and coaching… Let people choose the one they want to answer and give them 5 minutes to make notes and prepare their answers.

Training 60

Training Management Management Kitchen Safety 60

Embrace the Suck

JANUARY 13, 2021

Now, before you say, “ But Coach, you are an anomaly and my situation is different.” I have coached thousands of independent restaurant owners like you to seek that elusive state of finally breaking free from your restaurant running you. The food and service are amazing. ” Hold that thought for a second.

Coaching 352

Coaching Back of House Front of House Training 352

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 398

Leadership Point of Sale Training Coaching 398

Culinary Cues

MAY 4, 2022

A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” The end result of great food, satisfied guests, and a profitable restaurant rests on the shoulders of the group working in unison. PLAN BETTER – TRAIN HARDER. This is where you are right now.

2022 372

2022 Coaching Education Kitchen Safety 372

Embrace the Suck

JANUARY 20, 2021

I have a rule that all my coaching clients must follow: 100% Thank U’s. Also, get a professional that’s trained and certified to interpret these reports before you start making big decisions. Give all those great pictures of your food and drinks you post to social media a rest every now and then.

Recruiting 377

Recruiting Coaching Hiring Take-out 377

The Food Corridor

APRIL 21, 2021

There’s nothing better than enjoying delicious food crafted by a local producer. At The Food Corridor , our mission is to enable efficiency, growth, and innovation in local food. And these kitchens are oftentimes the center of the local food economy, where relationships are made and partnerships are forged.

Food 98

Food Coaching Food Truck Website Management 98

Culinary Cues

MARCH 3, 2024

PLAN BETTER – TRAIN HARDER – TEAMS RULE 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 80 interviews with the most influential people in food

Leadership 368

Leadership Restaurant Law Social Media Sports 368

Culinary Cues

AUGUST 4, 2022

I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. You can see and feel defeat in the air – it is just a matter of time before it all falls apart.

Front of House 328

Front of House Coaching Uniforms Back of House 328

EATER

JUNE 28, 2023

Deep dish gets the fine dining treatment | Chuck Hodes/FX A 15-year restaurant veteran, The Bear ’s culinary producer is responsible for the show’s food as well as the cast’s cooking skills Courtney “Coco” Storer has worked in some of the world’s most vaunted kitchens, including Verjus in Paris, both as a chef and in the front of house.

Seasonal Menu 91

Seasonal Menu Front of House Food Back of House 91

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Additionally, limiting your food waste can improve your restaurant’s bottom line. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Track your restaurant food waste manually.

Waste 147

Waste Compost Food Consumer Goods 147

Modern Restaurant Management

NOVEMBER 8, 2022

Workers’ compensation data shows an uptick in the number of new employees injured on the job, especially in the hospitality and food service industries. Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire. New Employees Have More On-the-Job Injuries.

Management 193

Management Management Food Safety Hiring 193

Culinary Cues

MARCH 25, 2021

Chefs must know how to identify, hire, train, mentor, coach, evaluate, and sometimes cut a team member loose if his or her presence has a negative impact on the team. PLAN BETTER – TRAIN HARDER. This network is there to help, advise, critique, support, and sometimes stop a chef from making a decision. CAFÉ Talks Podcast.

Communication 436

Communication Coaching Fine Dining Influencer 436

Culinary Cues

FEBRUARY 9, 2022

The chef must be the coach who recognizes strengths and weaknesses and builds consensus around common goals so that the machine works properly. [] A Teacher and a Trainer. PLAN BETTER – TRAIN HARDER. THE LAW: Look to the chef to see how the kitchen will act. THE LAW: It is not enough to hire competent people. CAFÉ Talks Podcast.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Modern Restaurant Management

JULY 10, 2023

Now, we predict that the future of operational excellence will be collaborative, virtual auditing, and encourage more food brands to adopt this model and enjoy many significant benefits. As part of their efforts, the company provided tools for an online coaching team who could provide reviews in each location’s language and time zone.

Audits 88

Audits Operations Coaching Food Safety 88

Culinary Cues

OCTOBER 30, 2021

What many chefs neglect to understand is that they are teachers, mentors, and life coaches. But here, in this place, they have purpose, they are good at what they do, their skill is respected, and they are able to produce delicious, beautiful food. PLAN BETTER – TRAIN HARDER. Congratulations chef – mission accomplished!

Coaching 412

Coaching Café Training Take-out 412

Culinary Cues

SEPTEMBER 1, 2023

So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important. How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly? Food is one part of the experience.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

7 Shifts

NOVEMBER 3, 2022

When I was 16, my 21-year-old coworker at a well-known fast-food chain asked for my phone number. Good to know that the grand old tradition of writing us out of the history of food is alive & well in 2020. Female restaurateurs have made invaluable contributions to the food & beverage space. She has a point.

Leadership 195

Leadership FOH BOH Website Management 195

Embrace the Suck

APRIL 18, 2022

Many of my clients when they first start my coaching program do a big sales number. We believe that your food should be prepared in front of you so you can see our commitment to freshness and quality. We believe that your food shouldn’t contain chemicals of GMO’s. They are committed to training. "

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

Ken Burgin

MARCH 27, 2022

We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. Details of her excellent course are outlined here.

Design 113

Design Menu Management Management 113

Perfect Daily Grind

JANUARY 23, 2023

Coaching and training Wilford Lamastus Jr. If a competitor wants to perform well at the WBC, one of the biggest costs is to hire a coach – preferably a ‘famous’ one,” he says. Furthermore, training for the WBC is also time intensive, which can present an opportunity cost for some competitors. Milk can also be expensive.

Coaching 133

Coaching Equipment Travel Training 133

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The food was groundbreaking, the service was impeccable, the restaurant was polished and smooth on the eye, and the creativity was beyond parallel.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

Lavu

OCTOBER 13, 2023

Also, ensure that the waiting staff is adequately trained to take orders quickly and accurately. Improve kitchen efficiency: Optimize kitchen operations by organizing workstations, implementing efficient food prep processes, and cross-training kitchen staff to handle different tasks.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Modern Restaurant Management

MARCH 2, 2023

“Complexity is the enemy of execution,” according to business and life coach and author Tony Robbins. Are your staff sufficiently trained in how to handle your customers? Will you deliver the drinks, food, or services to their location on your property? Do you meet the expectations your marketing creates?

Operations 156

Operations Loyalty Program Mobile Ordering Consumer Goods 156

Modern Restaurant Management

FEBRUARY 17, 2021

Good media coaching helps interviewees develop key messaging in advance, as well as an on-the-spot strategy during an uncertain or uncomfortable scenario. Once you have your key points down, it’s time to dedicate some time and practice your responses with a PR coach. Tell your coach right away what worries you the most and why.

Coaching 185

Coaching Sports Sourcing Influencer 185

7 Shifts

MARCH 31, 2023

With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around? Staff are also welcome to receive education in areas outside of their main roles, like bakers who want sommelier training. How does the food get on the plate? I think that's really a crucial part of it.”

Hiring 195

Hiring Front of House Back of House Document 195