Culinary Cues

FEBRUARY 26, 2024

Those cuts were haphazard, and the pile of onions was a real disaster until someone showed you the right way to hold the knife, how to cup your other hand to guide the knife and remove the fear of cutting your thumb off, and that a sharp knife produced clean cuts and less chance of accidents. Remember that?

Food Order 342

Food Order Presentation Café Waste 342

7 Shifts

JANUARY 23, 2024

The importance of balancing employee and business needs How to schedule employees effectively: 9 Steps to follow Using 7shifts to make scheduling employees simple Frequently Asked Questions Video version What makes a great employee schedule? So how might a restaurant fail to comply with local laws related to scheduling?

Restaurant Law 418

Restaurant Law Employee Relations Tip Distribution Communication 418

7 Shifts

JANUARY 31, 2024

Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This means that managers tend to bear more of the marketing responsibilities and have to know how to use digital marketing platforms effectively. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

DECEMBER 5, 2023

Quite possibly you were promoted to a sous chef position at the restaurant where you have worked for the past two years and feel that you are as good as the chef and should be in line for his or her position quickly. It shows you how the kitchen works and helps to qualify who the players are and what their roles might be.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Culinary Cues

APRIL 1, 2024

How clear is our memory and how often do we tend to embellish on the positive and diminish the negative? Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. Chefs are often nostalgic.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

SEPTEMBER 4, 2023

How can we function? How will we be able to pay our bills if we can’t go in to work? How will we work if we can’t interact?” Let’s find ways to work remotely”. The battle continues today as more and more companies find themselves at an impasse with employees who insist on working from home.

Social Media 348

Social Media Food Safety Retail Back of House 348

Culinary Cues

APRIL 23, 2023

Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? [] WHAT DO YOU KNOW ABOUT WINE: Is the wine list solely the responsibility of the sommelier, lead bartender, or dining room manager?

Seasonal Menu 481

Seasonal Menu Leadership Training Fine Dining 481

Culinary Cues

APRIL 3, 2023

In our daily lives, our work specifically, there is an inherent need to be competent – to be able to perform at an acceptable level without embarrassing ourselves. What we really hope for is to be excellent, noteworthy, and uniquely accomplished at our work. The rule is simple: “If you want to be great – you can.”

Seminar 472

Seminar Equipment Hiring Café 472

Culinary Cues

FEBRUARY 2, 2024

Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others.

Training 351

Training Uniforms Leadership Customer Service 351

Culinary Cues

AUGUST 28, 2023

Abusive behavior rarely centers on the standards but on how those standards are messaged to staff. Those chefs who deliver the message of standards through yelling, condescending behavior, demeaning employees, for exerting some type of punishment approach have no business in a leadership role and should find another line of work.

Entertainment 363

Entertainment Back of House Consumer Goods Recruiting 363

Culinary Cues

AUGUST 24, 2023

The very thing that makes a complex kitchen environment work is the same thing that drives non-culinary folks away from professional chefs. This is what helps to keep an army working together and at least aware of the potential chaos around every turn. It all makes sense – so why is this a problem? Pick up on four-top!”

Back of House 407

Back of House Front of House Food Order Uniforms 407

Culinary Cues

SEPTEMBER 14, 2023

Some who work in kitchens can distance themselves from the overwhelming responsibility of the cook or chef, but to others it is a heavy weight to carry. Yes, I am talking about your corner restaurant and the employees who work there. It may or may not be work related, but it does impact work.

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

Culinary Cues

JUNE 13, 2023

I would hazard a guess that the word “work” is one of the most used in conversation. Just think for a moment of the context and implications when presented in conversation: “I have so much work to do” generally infers that you are over-burdened and challenged to complete everything. I work my ass off” is a statement of martyrdom.

Article 308

Article Social Media Blog Café 308

Culinary Cues

NOVEMBER 10, 2023

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” When we sign our work, we take full responsibility for it. “I I did this, this is my work”! I’m not sure who sponsored the ad, but it left a profound impression on me over the past 50 years.

Seminar 355

Seminar Front of House Workshop Back of House 355

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. How to Answer. Walk the interviewer through your experience working in restaurants, the roles you've held and your responsibilities.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Culinary Cues

JUNE 16, 2023

Work in the diner was great. When business was crazy, the cook (James) would pull him onto the line and show him how to drop fries, grill sandwiches, garnish plates, and read tickets. With a substantial savings from working all summer Shawn began to invest in a few choice cookbooks. Washing dishes was just a start.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

7 Shifts

DECEMBER 16, 2022

We chatted with Richmond Green, Partner and Vice President of Operations, about how they use 7shifts to simplify operations and stay in touch with their team. How 7shifts changed gusto!'s The gaps in When I Work's integrations become apparent. The gaps in When I Work's integrations become apparent. Table of Contents.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

Culinary Cues

SEPTEMBER 21, 2023

He brought his assignment to the chef before suiting up for work. At the time it was a job, and they didn’t have any idea they would stick with kitchen work. But, after a few weeks they really started to enjoy the work and the people.” He graduated and was immediately hired to work at another resort hotel in Colorado.

Back of House 265

Back of House Hotels Uniforms Certification 265

Culinary Cues

OCTOBER 30, 2023

For the cook who dreamt of working in that fine dining restaurant but finds a place preparing these incredible hot dogs to standing room only crowds of people – relish the opportunity to be part of excellence. Is it worth it” (not necessarily price) seemed to rise as a real factor in determining the long-term success of a restaurant.

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

Culinary Cues

AUGUST 21, 2023

Two income earners in most families left little time for cooking at home and restaurants offered a service as well as a reward for a hard-days work. Restaurants, to be successful, had to be flexible with what, how, and when they served and respond with appropriate pricing. How do the tough get going in this environment?

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

APRIL 9, 2024

You thought you were good, a solid line cook or prep cook, a couple years of experience under your belt working in a busy restaurant. They stopped, shook your hand, said welcome to the team, and then promptly went to a sink to wash their hands before returning to work. We start every new team member in the dish area.

Uniforms 323

Uniforms Waste Café Take-out 323

Culinary Cues

JANUARY 20, 2024

If we fail to look at the entire restaurant package, then we fail to realize how to earn profit. Chefs know how to plan the right combinations to maximize the experience and that is exactly how an entrée should be offered. A menu should thus be designed and priced to make those items seem essential. Come on, we know this!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

MAY 13, 2023

Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? It is the decision of where to work, who to work for, and how you will invest in the opportunities that come your way that is most critical at this juncture.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

SEPTEMBER 27, 2023

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? How we approach this determines our assessment of what we have chosen to do for a career. TACTILE WORK Working with your hands and body is gratifying.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

7 Shifts

APRIL 3, 2023

The practice of tipping, which is rooted in slavery , has created a work environment where BIPOC workers are historically paid less than their white counterparts, and female workers make less than their male counterparts. A team that truly works together towards a common goal. The restaurant industry has a wage problem. The result?

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

Culinary Cues

DECEMBER 21, 2023

My time working in a demanding kitchen, dealing with the daily curve balls, the physical and mental roadblocks, and the stress of a clock with never enough time left are over. Whenever someone tells me that they don’t take regular inventories in their kitchen I cringe and know they have little idea about how a restaurant makes money.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

MAY 1, 2023

I have worked with so many incredible people who bring a multitude of backgrounds, unique competencies, and yes, in some cases, baggage to the work of a restaurant. In the end, the only things that matter are dependability, how hard they work and how supportive they are of teammates.

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

Culinary Cues

JANUARY 29, 2024

This pride carries over to how a cook’s station is maintained, how they respect sanitation and food safety initiatives, the time they take to make each plate of food a perfect representation of excellence, and their willingness to proudly proclaim: “I’m a cook!” Yes, it does begin with appearances.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

7 Shifts

FEBRUARY 15, 2022

I mean, you've done so much work. Walchef stresses how easy it can be to use your smartphone to tell guests who you are: “Now the real work begins. Walchef stresses how easy it can be to use your smartphone to tell guests who you are: “Now the real work begins. Why the hell should I come work for you?

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

DECEMBER 15, 2023

There are also those who work during this time of the year so that others can enjoy the time with family: UPS, Postal, and FedEx drivers; retail store workers, military, police and fire, doctors, and nurses, and those who are part of the hospitality/restaurant/travel industries.

Hospitality 380

Hospitality Travel 2024 Uniforms 380