Culinary Cues

OCTOBER 20, 2021

Have we dedicated ourselves to minimizing disappointment, push aside fear, eliminate steps that in the past helped us to grow, take away pain, and shorten the distance between a beginning and our end goals? Is it possible that we have become a society determined to make everything easier – assuming that easier is better? This is a must!

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Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

SEPTEMBER 4, 2020

They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. There is a bit of fear regarding what might be faced when stepping through that back kitchen door, yet at the same time there is always a twinge of excitement about the same.

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2020 Back of House Front of House Food Order 303

Culinary Cues

APRIL 4, 2020

People are creatures of habit and it is those habits that give us comfort, provide us with direction, and help us to function as we are programmed to function. Structure is important to a chef as it aligns with our obsession over mise en place (organization) and how it defines the operation of a successful kitchen.

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Leadership Retail Training Take-out 355

Culinary Cues

JUNE 11, 2021

They can make us aware, lift us up, change our minds, give us hope, shock us into a new way of thinking, give us pause, inspire us, right the ship, record our memories, and set the stage for change. Words are powerful, stories even more so. As chefs it is important to understand the power that words provide.

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Coaching Leadership Café Pricing 441

Culinary Cues

DECEMBER 3, 2022

I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. The hotel restaurant doesn’t serve lunch (except for special events) which gives us a chance to catch our breath.

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Back of House Hotels Front of House Book 337

7 Shifts

NOVEMBER 12, 2020

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. And here are ideas for your digital communication guidelines: We use 7shifts as our team communication tool rather than giving out personal phone numbers.

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FOH BOH Food Safety Customer Service 307

Culinary Cues

OCTOBER 16, 2019

Many chefs lament those days, they frequently complain about those individuals who choose not to give their life to the apron and the stove. Lamenting makes us feel a little better for the moment and makes each of us feel like we might have been special in our day, but it doesn’t help the situation. PLAN BETTER – TRAIN HARDER.

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Uniforms Equipment Small Business Customer Experience 322

Culinary Cues

JULY 6, 2020

Jeff Beck, the guitarists’ guitarist once stated: “I don’t care about the rules. Now we’re getting closer – maybe, just maybe, what we are talking about is not a list of rules or policies, but rather, a list of universal principles. Check us out on iTunes, Spotify, and all of the sites where you listen to podcasts.

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Kitchen Safety Uniforms Presentation Café 519

Restaurant Clicks

JULY 20, 2021

Keep reading to learn a bit about each restaurant! Sushi Ten Akai Hana The 1126 Restaurant SUSHI EN Rishi Sushi Kitchen & Bar Moshi Sushi Bar Oshio Sushiko Tora Kooma Sushi Restaurant. With hundreds of reviews raving about the food, service, and staff, it’s no wonder people like it here. Head over to SUSHI EN.

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Online Ordering 2004 Food Order Bar 92

Culinary Cues

JANUARY 23, 2020

To all of us who have been there – this would seem to describe a “zone” event. It’s all about team. [] PRACTICE COMMUNICATION. Michael Jordan knew everything about the ball, the court, the game, and his competition. Every line cook and chef has experienced those nights when things go right.

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Seasonal Menu Communication Sports Events 334

Culinary Cues

JULY 12, 2020

The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. The fish is delicious, but all that the guests can think about is how quickly they can finish and leave this anxiety drenched environment. They say we’re back. Somehow, it just doesn’t feel right.

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Front of House Back of House Dine-in Food Truck 403

EATER

AUGUST 8, 2023

Daniela Jordan-Villaveces /Eater The family behind LA’s Badmaash and Burgers 99 may cook hip Indian food in their restaurants, but it’s beans, toast, and eggs that they make together at home We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner. It’s all about enjoying the yolk first with your toast.

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Back of House Small Business Food Order Take-out 75

Restaurant Clicks

JUNE 12, 2021

How about some seared scallops and oysters Rockefeller? Just use this list like a roadmap for whenever you’re out and about in Tampa Bay and you’re looking to really treat yourself to a special lunch or dinner that is sure to impress. Mise en Place. Please comment below and let us know. Bern’s Steakhouse.

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Reservations Back of House Food Truck Food Order 158

EATER

OCTOBER 11, 2023

I can already sense her plans to cast me as the lead in her TikTok video or the poster child for her “en fuego” meme. “Oh A perfectly executed Bananas Foster takes about three to four minutes to prepare. The fear and fascination it instills in us is primal, a sobering reminder of human fragility. But she isn’t listening.

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Fine Dining Mobile Ordering Dine-in Definition 133

EATER

JUNE 10, 2022

Our pandemic food timeline is here to remind you The last two-plus years have radically altered just about every aspect of how we eat. People discover they can’t eat all of the bananas they’ve hoarded, begin making banana bread en masse. Remember the great bean shortage of 2020? The window box scallions you killed? February 2022.

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Food Supply 2022 Supplies 2021 91

EATER

OCTOBER 26, 2020

1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. Diaz teased one arrival about the full-sized bottle of Tapatio in his cup holder; he greeted dogs; volunteer Mykle Casarin handed a Star Wars book to a little boy and made him promise to tell her what he thinks next week.

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Back of House Food Truck Front of House Bar 127

A Wine Story

JUNE 29, 2020

As a student of the OIV MSc program in wine management, I spent a few days in Porto Alegre learning about the emerging Brazilian wine industry from Júlio César Kunz, a graduate of the program, and other local professors. The wines have slightly more residual sugar than you will find in the US market. Curious to Learn More About Wine?

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Travel Hotels Education 2000 157

EATER

FEBRUARY 22, 2023

Pablo Espinosa Gutiérrez Before there was Flamin’ Hot everything, there was the chuchería, or candy stand, the champion of every Mexican mall I was at a market in the Mexican city of Toluca when I saw it — a gleaming pyramid of dark green, meaty calabaza en tacha (candied pumpkin) dripping with syrup. His eyes would water.

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Front of House Food Truck Consumer Goods 2002 98

Hot Schedules

JANUARY 27, 2020

As shopping mall traffic declines and more malls close their doors, restaurateurs will need to be very thoughtful about where they open new stores. . If malls are no longer en vogue, you need to try to find some other places, and you need to be very careful about that.”. Let’s take a look. The Importance of Location. LEARN MORE.

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2020 Webinar Employee Relations Allergens 117

EATER

NOVEMBER 3, 2020

For weeks, she had been dealing with out-of-stock products from her suppliers who were scaling back due to the rumors, disrupted deliveries, and uncertainty about how much to buy and prepare. Life is neither fair or unfair; we’re at the mercy of nature and there are things bigger than us,” she said. We’re doing something about it!,’

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Government Kitchen Safety Delivery Dine-in 134

EATER

JULY 13, 2023

Fong explains the idea as: “What am I going to learn about this country that I’ve chosen to call home, through pie?” What am I going to learn about this country that I’ve chosen to call home, through pie? Accompanying each pie recipe are stories about the relevant state and a dedication to a local friend.

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2006 Book 2016 Customer Experience 91

Sante

DECEMBER 28, 2019

Not only is Elden Selections ( [link] ) worth writing about, but also the owners and creators of this online store are a fascinating duo to boot! To quote Dennis, “For me, it’s all about the winemakers, the producers. Of course, I said yes! Photo credit: Penny Weiss. www.domainecromey.com ). Domaine de Cromey.

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Vineyard Workshop Point of Sale Back of House 130

KaTom

APRIL 28, 2020

At a time when the COVID-19 crisis has required most of the population to stay home and forced restaurants, bars, and hotels into drastic operational shifts, many of us are left with extra time on our hands. What’s So Good About The Feed ? Vollrath Serves Up a New Podcast for the Foodservice Industry.

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Kitchen Safety Healthcare Food Safety Website Management 67

Modern Restaurant Management

AUGUST 4, 2022

The last 10 years really changed what being a chef was all about, long gone are the days of the French brigade, that military sense of urgency and dedication to the craft. The days of a paper schedule are long gone and now we connect with staff digitally using a scheduling software that helps us manage both time, labor, and finances.

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Back of House Front of House Communication FOH 186

Perfect Daily Grind

AUGUST 18, 2019

Lee este artículo en español Cómo Crear Una Cultura de Trabajo Positiva en tu Tienda de Café. It’s important for us to bring out the best in our employees and have them feel a sense of ownership within our company,” says Matt. Make sure you know about your staff’s needs and wants, from preferred pronouns to career goals. “We

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Café Seminar Employee Relations Communication 104

EATER

MARCH 8, 2024

Did you coordinate or speak to friends about what they’d be wearing too? Did you coordinate or speak to friends about what they’d be wearing too? David: I always speak to my friends about what they’re going to wear to make sure that we are on the same page and prepared for the night to come. What brand is it?

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Back of House Food Supply 2000 Events 81

EATER

MAY 4, 2021

Robinson is about to start a job on the bar team reopening Allegory, the ambitious cocktail bar inside the Eaton hotel in downtown D.C. The thing about competitions is you can find camaraderie there, awesome peers to help you grow. It’s necessary for generations after us.”. It’s necessary for generations after us.

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Education Bar Hospitality Fine Dining 98

T-Ching

MARCH 19, 2020

Continued from Chinese Tea Producers Talk About Coronavirus Experiences – Part 1. I just saw a Facebook post warning that business layoffs in the US are likely now from the slow-down of panic, without any remotely similar cause or condition as just occurred in China. I was temperature checked 5 times en route.

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License Retail Equipment Hiring 76

360Training

JULY 11, 2018

The exciting part is that you can also track your food en route from the back of a tractor trailer that is bringing it down a highway! By paying a bit more, you can also get automated alerts that can track temperature changes which are essential in ensuring food remains fresh en route.

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Technology Food Food Safety Food Truck 60

Culinary Cues

FEBRUARY 10, 2021

I am certain of this because people need us, our communities need us, the economy needs us, growers and producers need us, and we need to do what we do best – it is our calling to cook. Knife skills, mise en place, sanitation, and speed and dexterity are all part of your bag of tricks. You remember – don’t you?

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Seasonal Menu Café Take-out Training 444

Perfect Daily Grind

AUGUST 1, 2019

Depending on where you are and where you’re from, tipping can be something that you don’t think twice about or a slightly awkward and confusing social norm. Some of us throw our loose change into a jar whenever we order a pour over, whereas others are sure to leave at least 20% more than the price of a latte. Credit: Ana Valencia.

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Café Customer Service Customer Experience Small Business 110

EATER

MAY 4, 2021

Ed Szymanski: First thing always is to see what the construction zones are like, and then I prep mise en place for the grocery store, or if it’s Friday or Saturday, I prep for the fish and chips, which is a lot of french fries that get cut and a lot of fish that has to be broken down. ES : A lot of people we spoke to told us not to do this.

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Definition Events Take-out Customer Service 98

Culinary Cues

JANUARY 19, 2022

As an example, a line cook has an incredible capacity to remember and use complex actions while stacking those actions on top of each other. Just for a moment, think about what it takes to work a busy sauté station. Every dish that is part of that station portfolio must be fully understood.

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Point of Sale Seasonal Menu Book Uniforms 371

The Wine Knitter

DECEMBER 20, 2019

Photo credit: Penny Weiss Not only is Elden Selections ([link] worth writing about, but also the owners and creators of this online store are a fascinating duo to boot! To quote Dennis, “ For me, it’s all about the winemakers, the producers. We hope you join us'. Of course, I said yes! www.domainecromey.com).

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Vineyard Workshop Point of Sale Back of House 78

EATER

JANUARY 9, 2023

Together, these projects celebrate the ways food and drink viscerally tether us to a place. They encourage us to not just stuff ourselves until we’re full, but to eat, drink, and travel fully. Learn more about HCMC’s big, beautiful banh mi. HO CHI MINH CITY, VIETNAM. The Vietnamese boomtown feeling startup fever. Shutterstock.

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2023 Travel Front of House Fine Dining 98

EATER

DECEMBER 21, 2020

A few months ago, I began an essay about my experience working at Momofuku. But it’s also remarkably transparent about how it operates and what it intends to do. He’s older and wiser, he wants us to know — a cliché, but he really means it. Like any memoir, Eat a Peach is an exercise in self-reflexivity.

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Front of House Back of House Book 2008 145

Restaurant Clicks

OCTOBER 25, 2021

As I spent some time thinking about the best places to grab my first meal of the day, I realized that the Mile High City has so much to offer. But what about brunch, you might ask. View this post on Instagram A post shared by COMER EN COLORADO (@comer_en_colorado). Just about nothing. Best Brunch in Denver.

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Back of House 2015 Online Ordering Reservations 139