Equipment Training Uniforms Waste 
Culinary Cues
DECEMBER 17, 2020
A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Directly – those clothing stores that have relied on providing restaurant uniforms have found that their business model is void of customers. If restaurants are financially healthy then the system works well.
Modern Restaurant Management
JANUARY 30, 2023
All this happens when restaurant teams connect their building and kitchen equipment (HVAC, ovens, dishwashers, fryers, refrigerators, freezers, etc.) Automating these procedures can save about an hour of labor per day while improving the customer experience and equipment uptime, protecting inventory and more.
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Culinary Cues
OCTOBER 20, 2021
This will teach him or her the importance of organization, how to become a more efficient cook someday, how important clean equipment is to the chef, and the pot washer’s role in mise en place. [] LET ME SHOW YOU HOW TO MOP A FLOOR: This is a skill to be learned. PLAN BETTER – TRAIN HARDER. Learn by doing. CAFÉ Talks Podcast.
Culinary Cues
JUNE 26, 2021
When a designer is asked to compromise on space, flow, or equipment I know that this simply means that the operator wants to build in problems in production or service in the future. We know that a slow cook oven will reduce cook shrink on roasts by 15-20% and produce a much more uniform product. PLAN BETTER – TRAIN HARDER.
Culinary Cues
OCTOBER 16, 2019
If you don’t want the job, then call ahead, thank the chef for his or her time, and cancel well before your scheduled time – don’t waste others time that is allotted to hearing your story. TREAT THE EQUIPMENT WITH RESPECT: You didn’t pay for that $1,200 Robot Coupe – but the restaurant did so that you had the right equipment for the job.
Modern Restaurant Management
JANUARY 20, 2023
Pre-made food products can provide simplicity for staff while also helping cut costs, reduce waste, and increase consistency while maintaining a wide variety of menu items. Considering the labor shortage, assuming trained staff will always be available to perform and keep up with multiple labor-intensive duties can be a huge gamble.
Culinary Cues
JULY 6, 2020
Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. It also applies to the equipment and the facilities that every cook uses – it is imperative that every cook treats these resources as if they were his or her own. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.
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