7 Shifts

APRIL 21, 2023

Here's how they got to where they are today. By being reliable and great with customers, Bhushan moved up to assistant manager and then store manager. By being reliable and great with customers, Bhushan moved up to assistant manager and then store manager. Some chefs took him under their wing and taught him how to cook.

Leadership 195

Leadership Training Front of House Customer Experience 195

Lady Boss Blogger

DECEMBER 22, 2021

A mentor is “an experienced and trusted adviser”. Being a mentor is something you have to learn to do, the same as anything else. The post How To Be A Great Mentor appeared first on LadyBossBlogger. It is recommended that if you want to be a good leader, you should pick people to pull up behind you.

Coaching 78

Coaching 78

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

DECEMBER 30, 2022

Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built. If you do and the employer still won’t pay, then go elsewhere – you are marketable if you are great at what you do. Trust me – when this occurs, great opportunities will come your way, but not before. DON’T STAY IDLE!

Workshop 361

Workshop Article Uniforms Take-out 361

7 Shifts

NOVEMBER 12, 2020

The purpose of the onboarding process is to teach new hires how to do their jobs successfully, and to catch them up on the company's culture and procedures. Give them an overview of what they will learn and do during onboarding, and how long the process will take. One Week after Training Shadowing: Observing your mentor do their job.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

MARCH 25, 2021

The first question is always: “Do you want to be great?”, followed by: “Are you willing to put forth the effort to be great?”. Let’s assume that the desire to be great is innate – a desire that we are born with – a desire that can either be nourished or squashed. It is this attitude that sets a course toward greatness.

Communication 436

Communication Coaching Fine Dining Influencer 436

Culinary Cues

FEBRUARY 9, 2022

It happens now and again, that question comes up on-line, usually from individuals new to a professional kitchen, or those who have little idea about how kitchens work. Sometimes, it depends on how you ask the question. THE LAW: Look to the chef to see how the kitchen will act. What is the difference between a cook and a chef”?

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

7 Shifts

SEPTEMBER 20, 2022

Let us know how we can improve this page here. How to Pick Up Extra Shifts. 20 Restaurant Skills You'll Quickly Learn on the Job : If you're not sure how to list working at a restaurant on your resume, check out the 20 most sought-after restaurant skills. Welcome to our Employee Resources Hub! Can't find what you're looking for?

FOH 195

FOH BOH Social Media Fine Dining 195

Modern Restaurant Management

NOVEMBER 8, 2022

Subjects include where they got their start, what they learned from mentors, how they mastered proper techniques, and trends to expand their culinary horizons. When I was six or seven years old, my mother taught me how to cook a Quiche Lorraine from scratch. Have you ever wondered what chefs discuss behind closed doors?

Food 180

Food Book Leadership Travel 180

Culinary Cues

APRIL 5, 2021

For years now I have preached how important it is to establish your goals and then create a roadmap to get to your eventual destination. What is a chef, what restaurant experiences are there beyond grilled hard rolls and eggs over easy, and what does a really great meal look and taste like? [] FIND YOUR BENCHMARKS.

Take-out 377

Take-out Small Business Food Order Café 377

Culinary Cues

FEBRUARY 12, 2020

CHEF-to-CHEF, So.you made it! As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So.now what?

Education 309

Education Consumer Goods Training Back of House 309

Modern Restaurant Management

JUNE 20, 2022

During the Great Resignation of late 2021, staggering numbers of employees left their jobs in search of new opportunities. With 70 percent of restaurant operators reporting labor and staffing issues and not being able to keep up with demand, how can restaurants boost employee satisfaction and retention? There’s good news!

Small Business 218

Small Business Social Media Leadership Hiring 218

7 Shifts

OCTOBER 31, 2022

It will also show how you plan to create a successful restaurant. You can't start a restaurant without a plan. A restaurant business plan is one of the most (if not the most) essential elements in getting a new restaurant off the ground. You'll have a document to reference during the planning or opening of your restaurant. Table of Contents.

Point of Sale 397

Point of Sale Back of House Document Download 397

Culinary Cues

JULY 14, 2021

Find people to learn from, attached yourself to a culinary mentor, study, and practice, learn from your mistakes, go the extra mile, and build a methodical plan to move from line cook to sous chef, to working chef, and on to the executive position in a volume, high quality operation. Look around – they’re slowly, but surely coming back.

Food Order 473

Food Order Café Ordering Inventory 473

Culinary Cues

JUNE 29, 2022

I grew up while I was learning how to work in a kitchen. I didn’t know it at the time, nor did the hundreds of people with whom I worked over the years, but we were all being mentored by each other. This was the place where we learned about life, about how to adapt, how to get along, and how to become uniquely us.

Education 411

Education Take-out Leadership Café 411

Culinary Cues

AUGUST 31, 2020

The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. Now is the time to self-assess and realign priorities.

Leadership 398

Leadership Point of Sale Training Coaching 398

Culinary Cues

MAY 9, 2022

I peeled and diced potatoes for home fries, cracked eggs for scrambled and omelets, and learned how to use the slicer to cut bacon from slabs (this was before layout bacon was a thing). She was a great teacher and fun to be around. When he died, I needed to make some money, so I took this job and taught myself how to become a cook.

Hotels 361

Hotels Food Order Café Inventory 361

Culinary Cues

JULY 27, 2022

Great cooks never limit themselves to what is in front of them in a current work environment – we need to be inquisitive. Knowing ingredient flavor profiles, peak maturity of those ingredients, the standard cooking methods, and how to adjust to conditions posed through the cooking process will be your strength.

Influencer 346

Influencer Fine Dining Travel Book 346

Culinary Cues

MAY 16, 2021

Many of us entered the kitchen as an inexperienced person with a lack of direction in life, and as a result of the work, the people, maybe a solid mentor, and the rush of adrenaline when things went well – came out the other end as an enthusiastic cook. It is all about the WOW associated with those experiences.

Dine-in 445

Dine-in Take-out Customer Experience Café 445

EATER

MAY 26, 2023

I wanted to really give people a resource for how to cook with all of this produce that we were growing,” she explains. The idea was to also shed light on how to cook beyond a recipe, but still offer the support and structure of a recipe.” What does your job involve? What’s your favorite part about it?

Agriculture 90

Agriculture Front of House Back of House Book 90

7 Shifts

JANUARY 14, 2020

In a nutshell, engagement shows how involved, excited, and interested an employee is about what they do. How do you recognize a disengaged employee? They have a poor attitude, which affects how customers feel about their dining experience and how colleagues feel about their employers. These restaurants rely on 15.3

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

Culinary Cues

AUGUST 28, 2022

The missing ingredient is who the person is and how they became that person from birth to a given point in time. When we think of those who know how to play basketball vs. players like LeBron James, Michael Jordan, Bill Russell, or Larry Bird we start to see a significant difference. So, where is the fallacy?

Book 354

Book Café Travel Training 354

Culinary Cues

OCTOBER 17, 2021

I often quote Steve Jobs of Apple Computer who proclaimed that certain people are determined to “make a dent in the universe”, no matter how large or small that dent might be. Who would have guessed that Chef Jose Andres would wind up one of the world’s great humanitarians with the skills of an accomplished chef and the heart of a saint?

Café 372

Café Take-out Training Small Business 372

Modern Restaurant Management

NOVEMBER 8, 2022

The demand for bodies to do the work may be so great that warning signs are missed, pre-employment testing and qualifying may be overlooked, or the employee might not be the right fit for the job. Your restaurant is open and customers are back. Now, your main challenge may be finding enough employees to handle the surging demand.

Management 201

Management Management Food Safety Hiring 201

EATER

MAY 16, 2023

A particularly supportive mentor pushed Olszewski to leave medical school and pursue a career in wine, which led to sommelier and wine director jobs around the country, including at Straight Wharf in Nantucket, Husk in Nashville, and Osteria Mozza in Los Angeles. Only 30 percent of glass bottles are recycled in the U.S., What did it involve?

Sustainability 77

Sustainability Back of House Front of House Agriculture 77

EATER

SEPTEMBER 22, 2023

That led Victa into recipe testing and development, and that’s how she ended up where she is today: successfully juggling all three jobs. Here, Victa shares the details of her career switch, how she maintains balance in her professional life, and what always surprises people about her work. Eater: What does your job involve?

Food 115

Food Small Business Back of House Front of House 115

EATER

OCTOBER 18, 2023

These five pastry chefs from across the country exemplify how today’s pastry chefs are redefining the last course. Kelly Nam finishes a mugwort maple tiramisu with mugwort tea at New York City’s Joomak Banjum. During the pandemic, they were often the first to be cut as restaurants slimmed down operations.

Seasonal Menu 116

Seasonal Menu Back of House Take-out Front of House 116

7 Shifts

SEPTEMBER 3, 2019

And while it makes for great entertainment, what's traditionally thought of as restaurant culture has real consequences for its employees. No one will deny it; working in a restaurant is tough. There are the long hours on your feet, the unexpected rush of diners, the last-minute callouts, and the customers you just can't seem to please.

Sports 284

Sports Training Fine Dining 2017 284

Modern Restaurant Management

SEPTEMBER 3, 2020

“Being at the ocean, in wine country and farmer’s markets was a great experience so our associates got to see how fresh everything is, which inspired them to start developing a menu for summer 2020. . Education is key and we look for opportunities to allow our associates to learn as much as they can.”

Marketing 189

Marketing Seasonal Menu Leadership Coaching 189

Culinary Cues

NOVEMBER 4, 2023

This is how any individual can continue without viewing age as a roadblock. When you dedicate a good portion of your life to something – in this case a career, it’s hard to step aside and pass the torch to the next generation. I see this among professionals in so many careers. So, what gives? Why is it so hard to step back and relax?

Coaching 404

Coaching Uniforms Waste License 404

Harbor Touch

DECEMBER 12, 2021

Here’s how to hone your skills as a restaurateur. It’s vital to understand how to cook even when you do not intend on being the head chef at your restaurant. Learn From The Competition And Mentors. Restaurateur sounds like an overtly fancy word, but a restaurateur simply refers to anyone who owns a restaurant. Get Educated.

Customer Experience 78

Customer Experience Hiring Customer Service Education 78

Modern Restaurant Management

OCTOBER 23, 2020

A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. So how do we develop vital customer service? Do not assume that your new hires will already know how to give the kind of customer service that you are looking for. Verbal Language.

Communication 178

Communication Training Dietary Restrictions Customer Service 178

EATER

MAY 5, 2022

Here’s how she launched a beloved chile crisp brand online In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Jing Gao hopes her brand, Fly By Jing, can help take Chinese food out of the ethnic aisle and into everyone’s pantries.

Food Supply 91

Food Supply Take-out Consumer Goods Point of Sale 91

Culinary Cues

OCTOBER 23, 2019

Let’s take a look at the signs of this viral infection and then some thoughts on how to stop the spread through prevention. This article stems from a recent experience in a hotel where I was staying. The power went out for a few hours, but when it returned I stopped into the bar for a drink. SIGNS OF INFECTION. SIGNS OF INFECTION.

Hospitality 206

Hospitality Employee Relations Cash Management Training 206

Society Insurance

OCTOBER 5, 2022

With so much turnover, many companies, managers and recruiters are desperately trying to understand how to retain employees. Workplaces that invest in employee incentivisation and incorporate relevant motivational techniques are starting to see just how valuable inspired employees are to a company. Committees, teams, panels, etc.

Employee Relations 59

Employee Relations Education Certification Insurance 59

EATER

JULY 13, 2022

As a culinary student in Mumbai, the chef wanted to focus on Italian fare or pastries. It wasn’t until a training program placed him in an Indian restaurant that he examined the nuances of his native food. Two decades and many restaurants later, Pandya is the chef-partner behind mega-success Unapologetic Foods. You don’t pay them fees.

Fine Dining 84

Fine Dining Airlines Fast Casual 2009 84

7 Shifts

OCTOBER 2, 2019

This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff. If you’re transitioning to a restaurant management position, congratulations!

Management 285

Management Management Communication Back of House 285