Culinary Cues

FEBRUARY 28, 2021

This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year?

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

OCTOBER 27, 2020

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. In fact, it is likely that the food presented to you as a customer will reveal the level of discipline, professionalism, and organization that exists in that kitchen.

Uniforms 463

Uniforms Airlines Food Order Fine Dining 463

Culinary Cues

FEBRUARY 17, 2023

Would you take that extra few seconds to make the presentation of ingredients was beautiful? What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”?

Uniforms 365

Uniforms Article Café Training 365

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area. We grumble and curse, we step up the pace and show our anger on our face, but we get by.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

MARCH 29, 2021

The contradiction of anxiety and peace seems to be present in every kitchen that reaches for the butterfly. Despair is present in the eyes of cooks who are within striking distance of those allusive first orders clicking off the POS printer. Being a professional cook or chef is such a contradiction of the human condition.

Uniforms 422

Uniforms Presentation Café Take-out 422

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. If you want your cooks to sweat the details in cooking and food presentation, then be that example whenever you hold a knife, a pan, or a plate ready for the pass. Take pride in the chef’s uniform. Be a proud cook.

Uniforms 315

Uniforms 2000 Consumer Goods Small Business 315

Culinary Cues

OCTOBER 20, 2021

beautiful part of the meal – present it as a prized gem that cooks evenly, browns on the edges, and graces the plate as a competitor of the entrée for the. The potato is a. diner’s attention. [] WHAT – YOU NEVER HAD A PAPER ROUTE?

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

JULY 14, 2023

That weekly performance report that you submit to the owner – make sure it is spelled correctly, points well made, numbers accurate, and presented as if it were a thesis for a graduate degree. People will notice and great opportunities will come your way if you always strive for greatness.

Cash Management 299

Cash Management Uniforms Food Supply Café 299

Culinary Cues

JANUARY 29, 2022

In the right kitchen, led by the right chef, every cook looks in a mirror before starting a shift, adjusts his or her uniform, makes sure that the name tag is positioned properly, maintains his or her knives with real pride, insists on working clean and organized, and approaches every task with enthusiasm. PLAN BETTER – TRAIN HARDER.

Uniforms 427

Uniforms Café Training Operations 427

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

Back of House 407

Back of House Front of House Food Order Uniforms 407

Culinary Cues

AUGUST 28, 2020

Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? BE PRESENT. YOU NEED TO BE PRESENT! All of this still counts!

Social Media 436

Social Media Communication Loyalty Program Training 436

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. The professional cook has a passion for the ingredients, the process of cooking, and the history behind a dish, the creation of flavor, and the presentation of a dish.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

Culinary Cues

JANUARY 28, 2023

What you experience in our kitchens is a mix of what life has presented us – some not so great, but mostly wonderful and even remarkable. You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation.

Food Supply 362

Food Supply Dine-in Uniforms Presentation 362

Culinary Cues

DECEMBER 30, 2022

Greater pay and benefits don’t come just because you are present. Look like a professional, wear the uniform with pride, groom like a professional, talk like a professional, learn to write properly like a professional, approach others in a professional manner and build your brand. Exceed expectations! Be professional – ALWAYS!

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

JANUARY 12, 2021

Professionalism was expected from the starched chef uniforms that were maintained by the on-site laundry, the cleaning regiment that everyone participated in, the adherence to classical techniques, and the respect that was shown everyone who became part of the team. What was most impressive to me was the work leading up to service.

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

Culinary Cues

SEPTEMBER 30, 2021

We do like to show what we can do through our menus, train our staff how each should be prepared, how they should taste, and how they must be presented on the plate. This is a good thing – roll up your sleeves, the chef won’t always have the cleanest uniform in the kitchen. PLAN BETTER – TRAIN HARDER. Prepare for the New Reality.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

AUGUST 4, 2022

I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. It is all very troubling even though these restaurants may be busy at the moment.

Front of House 328

Front of House Coaching Uniforms Back of House 328

Culinary Cues

SEPTEMBER 1, 2022

As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. In all cases there is an intensity of purpose, the pressure of time, the exactness that consistency demands, and the passion for the plate of food presented to the guest.

Fine Dining 382

Fine Dining Uniforms Dine-in Food Order 382

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Make sure that every part of your system aligns with consistency: purchasing specs, production, flavor profile, presentation, and service. The ambience should support the product.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Future Food

OCTOBER 30, 2023

These achievements combined can underwrite an eclectic mix of well-presented venues which contribute to the distinct experiences that shoppers are seeking in a modern hospitality environment. Future Food and the Sydney Fish Market are working together to ensure an exceptional level of operating standards.

Operations 78

Operations Uniforms Merchandise Small Business 78

Culinary Cues

APRIL 30, 2023

Maybe a different cut of meat or cooking method will result in a dish that is equality gratifying in terms of flavor and plate presentation and at a price that demonstrates a commitment to value. [] PLAN MENUS FROM A VALUE PERSPECTIVE. Think about what inspires both the cook and the guest: technique, flavor, execution, and visual impact.

Employee Relations 403

Employee Relations Sports Pricing Hiring 403

Culinary Cues

SEPTEMBER 14, 2023

They fear the look of disappointment or an abrasive comment; they fear the plate of untouched food, the half-eaten entrée they wrestled through heat and intensity of the kitchen to prepare and present, and they fear the role they may play in the success or failure of the restaurant. Fear is limiting and all-consuming.

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

Culinary Cues

SEPTEMBER 5, 2019

And others may be content to present their food with great realism as Norman Rockwell might if he had been a chef. When I see a cook in a clean uniform taking a quick break from his or her work – I feel his or her condition and appreciate whom they are. I have immense appreciation for all cooks who are simply dedicated to what they do.

Uniforms 178

Uniforms Presentation Food Order Fine Dining 178

Modern Restaurant Management

MARCH 13, 2023

I recommend that restaurants that prohibit pet dogs err on the side of allowing pet dogs for patrons if there is a question about whether the pet dog is presented as an accommodation for a medical condition. FDA is responsible for more than a quarter of the U.S. economy, and the Food Code impacts virtually every American.

2022 188

2022 Allergens Food Food Safety 188

Culinary Digital

MARCH 20, 2024

Simultaneously, servers presenting and describing the menu also benefit significantly. Furthermore, the streamlined menu promotes consistency in food preparation and presentation, a critical element in customer satisfaction and maintaining reputation.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? The bottle of wine that a guest felt was “the best I ever had” will never taste the same in your home purchased from a local wine shop because the people who gathered and raised a glass are not present.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

JANUARY 3, 2020

Most cooks are pretty transparent – they tell you more than you really want to know about their past, present, and future; who they like and why, and who is not on their Christmas Card list. Usually, a recent graduate or a current school intern with starched white uniforms, polished shoes, and perfectly sharpened knives.

Uniforms 393

Uniforms Presentation Hiring Book 393

Modern Restaurant Management

JANUARY 11, 2022

With industry-wide insights, supply vendors can create uniform standards for trained professionals and quality-controlled vehicles for transportation. After all, gas supply delivery is more complex than one might think and there are safety guidelines that each jurisdiction needs to meet which can raise safety concerns if done incorrectly.

Operations 189

Operations Supplies Uniforms Employee Relations 189

Culinary Cues

FEBRUARY 8, 2020

When an employee feels that the opportunity for expression is present – then they will feel engaged and appreciated. “One of the most sincere forms of respect is actually listening to what another has to say.” ” -Bryant H. BUILD PRIDE. Building pride in team is a foundational requirement of leadership and coaching.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. If he wanted to move up to a more demanding station he would need to “discover” how each player worked, how they set-up their stations, the flavor profile of each dish, timing, and plate presentations.

Café 345

Café Front of House Point of Sale Back of House 345

7 Shifts

MAY 1, 2024

Will you have their uniforms produced for them, or will you give them a clothing allowance? You can also enable photo clock-ins or geo-fencing to ensure that your employees are present when their shifts have already begun. Labor costs Labor costs usually depend on your restaurant’s policy.

Cash Management 195

Cash Management Inventory Employee Relations Beverage 195

Ken Burgin

JULY 18, 2022

Present the pack in a ring-binder that can have documents easily added or taken out – better than in a folder that can lose the contents. However these more ‘formal’ documents might be best in a set, that will cover pay, superannuation, signing for their uniform and similar subjects. Often these will be done through an online form.

Uniforms 78

Uniforms Document Food Safety Social Media 78

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. Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Budget cautiously for donations and stick to the budget.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Culinary Cues

NOVEMBER 25, 2019

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. When you feel that every plate presented in the pass carries your signature. So how do you know that you have moved past the paycheck and into the realm of a professional cook?

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

Culinary Cues

FEBRUARY 3, 2020

Yet tomorrow morning you will wake well before sunrise, put on that starched, white uniform, walk through those kitchen doors and face the challenges of a chef once again. There will always be the missed family events, the 5 a.m. Label us as you may: Type A’s, Obsessive/Compulsive, Driven, or to some observers – Ego Driven.

Seating 572

Seating Uniforms Communication Take-out 572

7 Shifts

NOVEMBER 17, 2021

That's why we're presenting you with all you need to know about inventory's essential steps, best practices, and helpful resources below. You should take physical inventory on everything from edible ingredients and cleaning supplies to dinnerware, uniforms, and tabletop items - anything you need to order more of. Table of Contents.

Inventory 370

Inventory Management Management Point of Sale 370

Ken Burgin

FEBRUARY 13, 2024

What are the expectations for personal presentation and uniform? Since front-of-house staff are often customers’ first point of contact, applicants may inquire about dress codes, any provided uniforms, and expectations for personal grooming.

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78