The Rail

OCTOBER 7, 2022

This scale of operation only seems to be on the rise, with the projected number of restaurant employees expected to grow to 17.2 Regardless, any issue stemming from a food handler’s lack of training could end in extreme monetary losses for a restaurant. The Importance of Food Safety Training. Training Material.

Food Safety 87

Food Safety Training Kitchen Safety Food 87

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Ken Burgin

JULY 25, 2023

Designing short training games or ‘microlearning’, involves several principles to ensure they’re effective, engaging, and suitable for the purpose: Relevant to the work environment and reinforce key skills or knowledge. Encourage staff to take turns preparing and presenting them.

Training 60

Training Kitchen Safety Front of House Dietary Restrictions 60

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 420

Food Supply Employee Relations Kitchen Safety Social Media 420

Modern Restaurant Management

MARCH 27, 2024

Make sure customers are met with a clean environment, consistent recipes, appealing presentation, and excellent customer service every time they visit a restaurant. Incentives and loyalty programs are relatively inexpensive in relation to the cost of acquiring new customers through marketing and advertisement.

Customer Service 189

Customer Service Loyalty Program Customer Experience Employee Relations 189

Culinary Cues

JULY 19, 2022

You must teach and train the fundamentals, the processes, the flavor profiles, and the history behind cooking a certain way. Provide reading materials or links to articles that will reinforce what you say – it is important! [] SHOW (TRAIN): Very few things in life will sink in and become innate unless they are practiced.

Training 372

Training Presentation Employee Relations Article 372

Culinary Cues

APRIL 30, 2023

Paying employees, a respectable wage, seems like a commonsense approach, but it does not guarantee success. What you do with the level of quality invested in is far more important and relates directly to the culture and the system developed. “Is The same applies to any business, in this case – a restaurant. Is it worth it!

Employee Relations 406

Employee Relations Sports Pricing Hiring 406

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Chances are, it's balancing the scheduling requests of dozens of employees each week. Oversee incoming deliveries.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit. What an honor it is to cook for others.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

Modern Restaurant Management

JUNE 25, 2020

As the fight against COVID-19 continues, more of those same restaurants have started considering—and even implementing—new plans for welcoming employees and customers back for in-person dining. Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees.

Employee Relations 218

Employee Relations Customer Experience Communication Training 218

7 Shifts

MAY 23, 2024

However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. It would also greatly help your business if your budgeting software could be seamlessly integrated with other restaurant management software, especially those that can schedule and track your employees' shifts.

Point of Sale 195

Point of Sale Seasonal Menu Food Supply Cash Management 195

Sling

DECEMBER 19, 2020

Once considered a supplement to the standard training program, virtual training is now the preferred — and sometimes only — option for managers and owners who want to improve their team’s skills. Virtual Training 101. Not all virtual training software is created equal. 4) Prepare Your Virtual Training Presentation.

Training 78

Training Management Management Employee Relations 78

Culinary Cues

OCTOBER 24, 2020

General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first. PLAN BETTER – TRAIN HARDER. Why should it be any different for restaurants and their menus?

Menu 391

Menu Seasonal Menu Front of House Café 391

Culinary Cues

OCTOBER 23, 2019

The bar was fully set, there were two employees on duty, the ice was in the bin, and the cocktail napkins were fanned on the bar top. After a few moments of silence I walked her through the process of overcoming the fear of making a decision and presented her with a way to be a customer hero in the moment. SIGNS OF INFECTION.

Hospitality 207

Hospitality Employee Relations Cash Management Training 207

Culinary Cues

JULY 23, 2020

I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present. PLAN BETTER – TRAIN HARDER. Yet, the best chefs ask: “Where does this approach get me?”

Leadership 413

Leadership Definition Employee Relations Training 413

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Greater pay and benefits don’t come just because you are present. PLAN BETTER – TRAIN HARDER.

Workshop 365

Workshop Article Uniforms Take-out 365

Culinary Cues

JANUARY 11, 2020

Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. But, the most effective way to improve this connection with employees is to communicate through storytelling.

Communication 313

Communication Leadership Employee Relations Entertainment 313

Modern Restaurant Management

MARCH 31, 2022

Should the customer and employee experience not be altered to fit that lifestyle? The "timed" drive-thru waits of customers were always essential for the bottom-line of the business, but the flaw continued to be, ‘How do we not only have our employees engaged in the effort, but have their commitment to speed of service as well?’

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

7 Shifts

SEPTEMBER 25, 2019

Restaurant owners are placing more importance and effort than ever on making sure employees are engaged and fulfilled, and that toxic work cultures are stamped out before they can thrive. Read on to learn more about effective restaurant kitchen management tactics you can use to ensure your employees feel supported, safe, and engaged.

Back of House 276

Back of House Management Management BOH 276

Culinary Cues

FEBRUARY 16, 2021

This past year has been excruciatingly brutal on restaurants that simply haven’t been able to weather this relentless storm of pandemic related restrictions and consumer concerns. PLAN BETTER – TRAIN HARDER. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.

Fine Dining 435

Fine Dining Employee Relations Front of House Small Business 435

7 Shifts

DECEMBER 8, 2020

There is a way—and it’s through creating employee contests. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Culinary Cues

JULY 12, 2020

The pace is already different, there seems to be little sense of urgency, no panic based on work to be done – the panic is all related to fear of infection. As the server approaches – the guest nervously fumble to put their masks back on- nod when the dinner plates are presented and wait for a moment for the server to leave their safe zone.

Front of House 407

Front of House Back of House Dine-in Food Truck 407

Modern Restaurant Management

JANUARY 11, 2022

These teams want to focus on customer relations and hospitality, but are instead navigating how to get the supplies they need. By selecting data-rich vendors with expert-level insights, you can outsource some of the supply-chain burden and focus on what matters most – keeping your customers and employees happy.

Operations 189

Operations Supplies Uniforms Employee Relations 189

The Restaurant Group

MAY 3, 2020

These suggestions provide a basic summary of recommended practices that can be used to help mitigate exposure to COVID-19 by focusing on food safety, sanitizing, employee health monitoring, personal hygiene and social distancing. Monitoring Employee Health and Personal Hygiene. Avoid using disinfectants on food contact surfaces.

Employee Relations 120

Employee Relations Food Safety Back of House Customer Service 120

The Rail

APRIL 19, 2023

Food, in particular, needs to be presented in an inviting and engaging way in order to compel people to want to eat it. Your visual content should always remain consistent in presentation, aesthetic, and flavor. Spend Ample Time on Presentation Once again, we eat with our eyes! Consistency.

Employee Relations 116

Employee Relations Social Media Consumer Goods Presentation 116

Modern Restaurant Management

JUNE 28, 2021

While this new law presents new revenue streams for bar and restaurant owners, it also exposes bar and restaurant owners to significant new risks for potential liability. The law assesses “noticeable intoxication” from the viewpoint of employee who served the last drink when the employee served the last drink.

Restaurant Law 131

Restaurant Law Employee Relations Customer Service 2003 131

Open for Business

FEBRUARY 29, 2024

Information in this article is presented “as-is” and may not constitute the most up-to-date information. Include health code and food handling safety in employee training Some states require every employee on staff to go through food safety training, while others only require certain individuals to go through it.

License 78

License Certification Kitchen Safety Food Safety 78

Cheetah

OCTOBER 18, 2021

This affects your reputation as an employee, which in turn affects employee retention and your bottom line. Here are our top tips for supporting your employees in dealing with frustrated patrons and standing up to unruly customers. 5 Tips for Reducing Diner Tension & Increasing Employee Retention.

Employee Relations 146

Employee Relations Back of House Food Supply Customer Service 146

Ken Burgin

FEBRUARY 13, 2024

Are there opportunities for further training, or to attend workshops and events? What training and induction processes are in place for new staff? What are the expectations for personal presentation and uniform? Here are some of the questions likely to be on their minds: What kind of training and orientation will I receive?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Culinary Cues

MARCH 4, 2020

He was an exceptional cook with great taste buds, a passion for exact plate presentations, and a willingness to work those extra shifts and longer hours as long as no one messed with his system. She became an entrepreneur and did a good job in this regard but lacked trust in her employees – especially male employees.

Employee Relations 307

Employee Relations Hotels Take-out Restaurant Law 307

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. The same goes for providing career advice and training. Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. The same goes for providing career advice and training. Know Your Product Costs.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Modern Restaurant Management

MARCH 16, 2020

” RWCF is compiling an extensive list of resources and links related to the COVID-19 Crisis on its website, and, soon, we will collect data (qualitative and quantitative) from affected workers and restaurant owners so that we can work with local and national leaders to address the systemic issues the COVID19 pandemic has exposed. .

Food Safety 234

Food Safety Kitchen Safety Small Business Employee Relations 234

Culinary Cues

MAY 12, 2024

Flash back to how amazed you were watching line cooks perform their magic at grilling chops and steaks, sauteing fish and shellfish, finishing pan sauces and pulling those beautiful plate presentations together. It will be support for the craft and recognition of fair treatment of employees that will help us through this labor challenge.

Employee Relations 266

Employee Relations Presentation Café Events 266

Hot Schedules

JUNE 17, 2021

5 Ways Using Retail Employee Scheduling Software Turns Communication Breakdowns into Breakthroughs. I n any retail environment, communication breakdowns can lead to frustrated employees, poor service, and increased turnover. Build Communication Habits Through Training. Knowledge is power. Assess your onboarding materials.

Retail 88

Retail Communication Employee Relations Hotels 88

Modern Restaurant Management

JUNE 2, 2021

More importantly, we are going to see a stronger first party connection between restaurants and their guests, one that is more personalized–and therefore more satisfactory, as well as better experiences for restaurant employees who have a real opportunity to redefine the role of service. So what exactly does this future look like?

Back of House 197

Back of House Customer Experience Front of House Customer Service 197

Culinary Cues

APRIL 25, 2021

At the other extreme – an extraordinarily prepared, multi-course meal, touched by accomplished cooks, presented on a plate of fine china, in a pristine environment, with attentive service and complemented by exceptional wines will reveal all that food might attempt to be. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Food 421

Food Fine Dining Café Customer Experience 421