7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. General maintenance Restaurant management requires being ever-present and extremely attentive.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JANUARY 29, 2024

Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow. These skills will take time and dedication to master – start today! When this is done, the world is your oyster.

Kitchen Safety 385

Kitchen Safety Guest Recovery Uniforms Food Safety 385

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. This will feed your competence and confidence and provide a network of resource experts who will be there when you need an answer. [] RESPECT OTHERS: Remember the rules of thumb for teamwork and leadership. PLAN BETTER – TRAIN HARDER.

Leadership 385

Leadership Fine Dining Workshop Training 385

7 Shifts

APRIL 21, 2023

In that leadership position, he created classes for managers on skills like leadership and cost control. These courses were bite-sized presentations that Bhushan developed from his own experience. In that role, McCutcheon led the creation of the TM to GM career training program. Be curious. It’s a tough work environment.

Leadership 195

Leadership Training Front of House Customer Experience 195

Modern Restaurant Management

MAY 7, 2024

The tightening labor market of 2024 presents a complex set of challenges for business owners, from a shrinking labor force to the increasing prevalence of counteroffers. Implement management training programs for young talent to help fill future skill gaps and ensure the continuity of leadership. The bottom line?

Marketing 164

Marketing 2024 2050 Recruiting 164

Culinary Cues

APRIL 4, 2020

This structure is established over time and is dependent on how an individual was trained and the level of organization that surrounded him or her during this training phase. The situation is apparently not going to self-correct and real leadership is still floundering. PLAN BETTER – TRAIN HARDER.

Leadership 357

Leadership Retail Training Take-out 357

Culinary Cues

NOVEMBER 20, 2023

The community needs to create multiple reasons to be present. Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Consolidate resources to build hospitality training programs for staff in the business community. President John F. Why not you?

Customer Experience 366

Customer Experience Customer Service Food Safety Retail 366

Culinary Cues

DECEMBER 30, 2019

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Engage them and they will become your ambassadors.

Cash Management 268

Cash Management Point of Sale Leadership Website Management 268

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. General maintenance Restaurant management requires being ever-present and extremely attentive.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

APRIL 8, 2024

Food Safety Food safety is paramount to any business that involves food and as a result the resources to train and develop food safety at all levels is well-established. However, the same abbreviated timeline is present for kitchens and delivery times, stock rotation, and refrigeration all must be considered.

Food 187

Food 2002 Food Safety Kitchen Safety 187

Culinary Cues

JULY 23, 2020

When strength is practiced without grace and dignity, then leadership is in serious question. I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present.

Leadership 413

Leadership Definition Employee Relations Training 413

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation.

Food 436

Food Presentation Leadership Café 436

Modern Restaurant Management

FEBRUARY 24, 2023

Huse Culinary’s VP of Culture and Learning Leanna Chroman came to the realization that in order to keep pace with new restaurant training processes she needed to go on a bit of a journey. Elmo Steak House, Harry & Izzy’s, HC Tavern + Kitchen and 1933 Lounge, Chroman was in placed in charge of training.

Education 178

Education Back of House Training Leadership 178

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

JANUARY 11, 2020

Sometimes the fault lies with a lack of desire to communicate, oftentimes the problem is the incorrect use of communication, but the majority of time the challenge is that leadership has no idea how to effectively communicate a message in a succinct, timely manner. Is it your goal to present a way to fix this?

Communication 313

Communication Leadership Employee Relations Entertainment 313

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 490

Beverage Events Food Order Website Management 490

Culinary Cues

JULY 20, 2021

As an example, A chef’s ANGER or SADNESS may be a result of anxiety, confusion, or awkwardness that are ever-present in a chef’s life. Anger over a realization that a kitchen did not meet expectations can often be associated with a realization that the chef failed to properly train or communicate. PLAN BETTER – TRAIN HARDER.

Training 474

Training Leadership Café Waste 474

Modern Restaurant Management

FEBRUARY 22, 2024

It will harness their first-hand experience to make clear that climate change is not only an environmental crisis; it's a clear and present danger to a thriving independent restaurant industry. It will also provide toolkits and communication assets to assist in educating federal policymakers.

Food Supply 110

Food Supply Leadership Social Media Education 110

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

Culinary Cues

MAY 19, 2022

Salads, cold apps, and desserts were beautifully presented and ALWAYS ready when the server needed them. He had the talent and all the leadership qualities of a great chef. PLAN BETTER – TRAIN HARDER. Over on Garde Manger – Julio and Martina were keeping their own pace that was in sync with servers and the hot line.

Seating 378

Seating Dine-in Seasonal Menu Leadership 378

Culinary Cues

JANUARY 12, 2021

One was set for the department chefs to evaluate before service, making any last minute adjustments to the flavor profile and presentation; and the other would grace the show table in the dining room. PLAN BETTER – TRAIN HARDER. Rest in Peace Chef! Harvest America Ventures, LLC. www.harvestamericacues.com BLOG.

Seasonal Menu 471

Seasonal Menu 2005 Hotels Customer Service 471

Modern Restaurant Management

DECEMBER 7, 2021

However, the uncertainty and desperate regulatory environments at the state and national level present seemingly relentless headwinds. 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 25, 2020

Unexpected downtime, when paired with a swift return to work, can present new risks to restaurant employees. Such a large return can introduce uncertainty, therefore it’s important for your leadership team to serve as a resource and field any employee questions or concerns throughout the process. Foster Good Hygiene.

Employee Relations 218

Employee Relations Customer Experience Communication Training 218

Gecko Hospitality

MARCH 10, 2023

While some advantages in leadership ability may come naturally to certain individuals, many of the most crucial skills and talents are developed through education and experience. In an ever shifting landscape, successful leadership is key to finding answers among uncertainty. Costs for a leadership coach can vary.

Hospitality 94

Hospitality Leadership Coaching Seminar 94

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 179

FOH BOH Food Safety Front of House 179

Culinary Cues

AUGUST 31, 2019

It goes beyond the job description: hiring, training, menu planning, quality control, cost control, representation, leadership, purchasing, image building and so on. Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present. PLAN BETTER – TRAIN HARDER.

Reference 345

Reference Uniforms Social Media Take-out 345

Ken Burgin

FEBRUARY 13, 2024

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? What training and induction processes are in place for new staff? What is the kitchen’s work culture like?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Culinary Cues

JANUARY 15, 2020

My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. Honesty and integrity are the basic raw materials of leadership. PLAN BETTER – TRAIN HARDER. Be that as it may, I can only truly speak for myself – I will always have my opinions and they may differ from yours.

Uniforms 318

Uniforms 2000 Consumer Goods Small Business 318

Restaurant365

AUGUST 12, 2021

How do you get your store-level managers and other leadership to use the convert data into actionable insights? Just like almost any new initiative, creating a data-driven culture depends on leadership making it a priority. To create and maintain a data-driven culture, your leadership team needs to be heavily involved.

Leadership 78

Leadership Inventory Hiring Point of Sale 78

Foodable

JANUARY 28, 2021

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Monty Moran, an author, filmmaker, and the former co-chief executive officer of Chipotle Mexican Grill, to explore the importance of leadership and how to help brands thrive. Empowerment is the holy grail of leadership.”

Leadership 79

Leadership Catering Book Presentation 79

Culinary Cues

JUNE 11, 2021

When we allow the stress and frustration of the moment to erode the filter of the heart and release a word, a phrase, or a story before it has been through the process of impact analysis – then we relinquish our leadership to the sting of negative emotion. PLAN BETTER – TRAIN HARDER. Lesson learned. Remember the power of words.

Coaching 442

Coaching Leadership Café Pricing 442

Qu

APRIL 24, 2023

They talk about being “omni-present” for guests, testing emerging technologies (like AI and voice), taking risks, failing forward fast, listening to internal stakeholders and franchisees, and the importance of aligning tech platforms with their brand’s culture and value. Turns out, they’re saying a lot of the same stuff.

Technology 52

Technology Fast Casual Loyalty Program Mobile Ordering 52

Culinary Cues

AUGUST 21, 2023

The dining experience was relegated to food in a to-go bag with little interest in presentation, quality assurance, or service. Everything that was part of the experience built since the 1950’s was no longer critical. Cope they did, at least some of them. This will, in some form, return.

Back of House 393

Back of House Food Supply Government Dine-in 393

Culinary Cues

MAY 19, 2021

The feel and smell of freshness was so present, waiting for the razor-sharp fillet knife to remove the flesh from bones. PLAN BETTER – TRAIN HARDER. I remember fondly, the beauty of fish orders flown in from Florida, opening the styro boxes that held perfectly fresh, whole Queen Snapper, Black Cod, Mahi Mahi, or Bronzini.

Seasonal Menu 415

Seasonal Menu Take-out Consumer Goods Food Order 415

Modern Restaurant Management

JULY 30, 2020

But once leadership understands the local or regional requirements pertaining to each location, the next step is to decide how their organization will respond. This transition is going to be difficult for smaller restaurants or chains located in only one state.

Guest Recovery 188

Guest Recovery Food Safety Fine Dining Management 188

Perfect Daily Grind

DECEMBER 13, 2022

Furthermore, if women working in agriculture were given equal access to financial resources, as well as decision-making and leadership roles, it’s believed that global agricultural output could increase by up to 4% – which includes coffee production. Equity, meanwhile, accounts for both present and historic disadvantages and prejudices.

Agriculture 134

Agriculture Leadership Sustainability Education 134