Culinary Cues

DECEMBER 3, 2022

Finally, the leg tension starts to subside, and I’m able to stand and limp my way to the apartment kitchen. My focus will soon be on whether staff members show up as scheduled, will deliveries be on time and what will they short me today, how many reservations on the book, and moving through the day – one plate at a time.

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

SEPTEMBER 27, 2023

It is, as our English Literature teacher would have said – a tale of two conflicting realities: light and darkness, hope and despair, good and evil, winning and losing, etc. Why do we remember this line and what significance might it imply in relation to work in a kitchen? The question is how will we approach this truth?

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

OCTOBER 3, 2023

The movie was entertaining at an elementary level, but the underlying lesson is what gave it cult status. The kitchen brigade was built from military organization. Escoffier, the king of chefs, came from a military culinary background and designed the organizational model for kitchens that is still, to some degree, used today.

Food Supply 371

Food Supply Café Entertainment Food Order 371

Culinary Cues

AUGUST 24, 2020

Take a breath, hold on and think it through, turn on a dime, change or be changed, now is the time, don’t jump to conclusions, don’t forget what got you to this point, the past is the past – move on, the conflicting words of advice are swirling around us and restaurateurs and chefs are caught in the middle like a ship without a rudder.

Point of Sale 252

Point of Sale Social Media Customer Service Reservations 252

EATER

AUGUST 22, 2022

Iliana Regan retells stories through her food: The texts she’s dealing with are series like Game of Thrones , while the subtext questions what a high-end restaurant is. Iliana Regan retells stories through her food: The texts she’s dealing with are series like Game of Thrones , while the subtext questions what a high-end restaurant is.

Fine Dining 100

Fine Dining 2012 Reference Social Media 100

Future Food

AUGUST 11, 2020

Success Factors Tomorrow’s customers have already developed strong viewpoints on what they want from modern lifestyle eating, drinking and socialising food and hospitality destinations. Insights from our projects around the world confirm time and time again, flexibility is the key to future planning. www.jll.com.au/en/trends-and-insights/workplace/workplace-canteens-take-a-leaf-from-healthy-food-outlets

Beverage 78

Beverage Food Hospitality Point of Sale 78