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. Pool your resources to address safety. Why not you?

Customer Experience 366

Customer Experience Customer Service Food Safety Retail 366

Modern Restaurant Management

FEBRUARY 9, 2024

The world of food franchising has been a catalyst for pioneering innovations that have had a ripple effect across multiple industries. And it’s safe to say that the food franchising industry brought Henry Ford’s approach to process optimization to a whole new level.

Communication 188

Communication Franchise Franchising Leadership 188

Modern Restaurant Management

FEBRUARY 23, 2021

Through financial recessions, terrorist attacks, global pandemics, and just the typical challenges we face in the course of daily business, there are many leadership lessons to be learned. In the good times, this looks like rigorous training, a dedication to time-honored processes, and a focus on building your culture. Get Better.

Leadership 180

Leadership 2002 Airlines 2001 180

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. This goes far beyond training during the first week.

Management 195

Management Management Kitchen Safety Front of House 195

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 112

Training Café Kitchen Safety Back of House 112

Modern Restaurant Management

MAY 2, 2022

Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste. Train continuously. in one tech stack. Maximize compliance.

Food Safety 218

Food Safety Food Supply Waste Sustainability 218

7 Shifts

AUGUST 27, 2020

Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training, bad relationships with managers, and lack of team-building activities. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training?

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Culinary Cues

MAY 26, 2020

Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy the economy in the process then we are left with a problem that can be devastating for decades to follow. How can we really stay on top of this challenge?

Kitchen Safety 268

Kitchen Safety Leadership Food Safety Front of House 268

7 Shifts

MARCH 23, 2022

The food and hospitality hasn't changed all that much since '65. It was a two-day training for managers.” So I think it was almost two, eight-hour days training for the managers got to implement.”. The training took like an hour for us to pick, pick it up and start using it,” says Buck. The restaurant industry has.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Culinary Cues

JANUARY 15, 2022

Every person has needs that go beyond food, shelter, and clothing. We (the food industry) need to point to a well-known quote from Anthony Bourdain: “When someone cooks for you – they are saying something. Of course, we require those important things to survive, but survival to the average person is never enough.

Uniforms 416

Uniforms Front of House Food Safety Healthcare 416

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. Provide guidance, training, and support to foster a positive and productive work environment.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Modern Restaurant Management

NOVEMBER 29, 2022

Or employees haven’t been properly (and regularly) trained. To increase order accuracy, your restaurant should: Prioritize training. When restaurants are short-staffed, training may become an afterthought, as other high-priority tasks loom. Even when things are hectic, training must remain a priority.

Ordering 225

Ordering Employee Relations Online Ordering Customer Service 225

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

7 Shifts

JULY 24, 2020

Topics: Hospitality; hiring and training staff; building workplace culture. ?? Topics: Leadership; time management; reducing overheads and staff turnaround. ?? You’ll learn her secrets on leadership and boosting team morale, which in turn will lead to smoother shifts and happier staff. Published: 2009 ?? Author: Danny Meyer ??

Book 370

Book Management Management Restaurant Law 370

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. For food contact surfaces, you can instruct employees to use a disinfectant cleaner for added assurance, but they must rinse the surface afterwards and then apply a no-rinse sanitizer. Cleaning the Right Way.

FOH 179

FOH BOH Food Safety Front of House 179

Modern Restaurant Management

DECEMBER 7, 2021

The third is changes to physical space, in which restaurant operators will need to quickly adapt to new health and safety needs. Recruiters will need to include problem solving, innate leadership capabilities, and even sales competency and tech savviness into their search criteria.

2022 197

2022 Operations Recruiting Hiring 197

Modern Restaurant Management

JUNE 16, 2020

For example, the L&L Colorado Springs, Colorado location used a small wagon attached to a remote-controlled car to bring food from the store to the parking lot during curbside delivery, top photo. Safety : L&L emphasized the importance of following health regulations. They also waived and deferred franchise fees.

Franchise 147

Franchise Franchising Leadership Food Safety 147

Modern Restaurant Management

JULY 30, 2020

By prioritizing employee safety during a time of crisis, leaders set a strong example for their management teams and clearly demonstrate how the organization values its people. And to say that larger food service organizations with locations that cross state borders will have their work cut out for them is an understatement.

Guest Recovery 188

Guest Recovery Food Safety Fine Dining Management 188

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. This is especially important when training new employees.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

MARCH 10, 2020

The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety. Eat healthier.” Cash is dirty.

Kitchen Safety 206

Kitchen Safety Food Safety Cash Management Food Supply 206

Modern Restaurant Management

JULY 30, 2020

By prioritizing employee safety during a time of crisis, leaders set a strong example for their management teams and clearly demonstrate how the organization values its people. And to say that larger food service organizations with locations that cross state borders will have their work cut out for them is an understatement.

Guest Recovery 162

Guest Recovery Food Safety Fine Dining Management 162

Culinary Cues

MARCH 23, 2020

If we push aside much of the chatter and get down to the necessities in life that are food, shelter, clothing, health, family, communication and trust that rise to the top of the priority list. Drop off dry goods to your local food pantry if you have more than you need. Food is an immediate need in times of crisis.

Communication 292

Communication Healthcare Food Food Safety 292

Modern Restaurant Management

MARCH 16, 2020

“We know the coming weeks will be challenging ones for many small business owners, and we want to help restaurants focus on food, not finances.” will present a free webinar in conjunction with The Food and Beverage Shows titled, "Restaurant Preparation to Minimize COVID-19 Disease Risk and What You Need to Do Now."

Food Safety 234

Food Safety Kitchen Safety Small Business Employee Relations 234

Crunchtime

FEBRUARY 7, 2024

From how to set up the store before opening to how certain foods should be prepared to certain areas should be sanitized, having a standard way of doing things makes work more efficient and gives you confidence that employees will do work the right way even when you’re not there.

Operations 78

Operations Audits Cash Management Food Safety 78

Ken Burgin

FEBRUARY 13, 2024

Questions in the Minds of Chefs or Cooks Applying for a Job What is the restaurant’s culinary or food philosophy? They will be interested in get a sense of the team’s spirit, leadership style, and the overall atmosphere of the kitchen. Are there opportunities for further training, or to attend workshops and events?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

7 Shifts

JULY 27, 2023

Meaning, we're willing to try new dishes and new ideas in the food. On Lula Cafe's website, they list their mission and values , which include creating joyful moments for the community, and promoting care, respect, integrity, safety, and transparency. It's different for every restaurant, every leadership team, every business.

Communication 195

Communication Front of House Education Back of House 195

Cheetah

MAY 15, 2020

You can see which counties meet the criteria here , but always be sure to check with your own city and county leadership for specific reopening guidelines. If your operation is continuing with a takeout and delivery model for service, be sure to check out these best practices for safe service and food handling by the FDA: ?

Download 148

Download Brewery Leadership Food Safety 148

Black Box Intelligence

AUGUST 5, 2021

million in April, and the accommodations and food services sector accounted for the largest increases. Safety concerns. Restaurant labor costs are on the rise, adding additional stress to the bottom line, on top of supply chain issues and rising food costs. Offer growth opportunities, recognition and development training.

Recruiting 98

Recruiting 2021 Management Management 98

The Restaurant Group

JULY 7, 2020

How will restaurants shift their labor models to follow state safety regulations, ensure social distancing, minimize contact, and support the changing tide of guest preferences? And to say that larger food service organizations with locations that cross state borders will have their work cut out for them is an understatement.

Guest Recovery 78

Guest Recovery Food Safety Fine Dining Management 78

The Restaurant Times

FEBRUARY 18, 2022

Hiring the right night chef is important as it can make or break your food business during rush hours. The main responsibility of the night chef is to prepare food during the night shift and manage the rush hours. They must have a fast-paced approach to food orders. . Training staff to prepare and cook all the menu items.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Black Box Intelligence

AUGUST 5, 2021

million in April, and the accommodations and food services sector accounted for the largest increases. Safety concerns. Restaurant labor costs are on the rise, adding additional stress to the bottom line, on top of supply chain issues and rising food costs. Offer growth opportunities, recognition and development training.

Recruiting 71

Recruiting 2021 Management Management 71

Modern Restaurant Management

OCTOBER 22, 2020

“Our new formats are incredibly attractive to today’s multi-unit operators, who are looking for chef-driven food quality at a lower investment than a traditional QSR. The brand will continue to implement preventative health and safety measures recommended by the CDC. designed with high-rent urban areas in mind.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Modern Restaurant Management

AUGUST 14, 2020

Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members.

Franchise 189

Franchise Franchising Kitchen Safety Food Safety 189

Foodable

JULY 10, 2020

What safety measures had Bush’s venues put in place to protect public health? There has been poor governmental leadership throughout this crisis. Schools are required to reopen without any safety measures in place, and enforcement of social distancing guidelines has been inconsistently applied. Tweetable Quotes: “It’s brutal.

Food Safety 52

Food Safety License Leadership Bar 52

Bottleneck Management

DECEMBER 6, 2019

Learning health and allergen safety, meal prep, cooking skills, and taste profiling are all recommended. “ Training has become my favorite. Restaurant Manager Training. Leadership and career development is an important part of our company culture. Same thing for me. I did some support as well.

Back of House 60

Back of House Allergens Kitchen Safety BOH 60

Hot Schedules

OCTOBER 1, 2018

The panel included Logan’s Roadhouse CIO John Laporte, True Food Kitchen ’s VP of IT Val King and Noodles & Company ’s VP of IT Dave Lehn, who spoke to the importance of establishing technology partners to push your brand forward. The governor for growth is the ability to attract, develop and retain great leadership,” LeFranc said.

Innovation 79

Innovation 2018 Kitchen Safety Food Safety 79

Modern Restaurant Management

OCTOBER 19, 2020

A good first step is to elevate your food safety culture. How Food Safety Culture Has Changed. Food safety used to mean “what you do when no one is watching.” Now, understandably, everyone is watching to ensure safety protocols are being followed. Treat Location Employees Like Assets.

Food Safety 215

Food Safety Food Employee Relations Consumer Goods 215