Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

MARCH 29, 2021

Take the analogies for what they are worth to you. I was listening the other day to the lyrics of Ann Wilson from the group Heart when she referred to the contradiction and quest of the dog and butterfly. Anger and finesse are evident in the intensity that takes place as a cook attacks a relentless list of preparations for service.

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Uniforms Presentation Café Take-out 422

Culinary Cues

FEBRUARY 25, 2021

This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it causes you to compromise. I would encourage you to think about this and take the time to write down your beliefs as a “manifesto” and then use it as a guide moving forward.

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2021 Point of Sale Reference Take-out 396

7 Shifts

OCTOBER 30, 2023

Department of Labor (USDOL) discovered they weren’t paying proper overtime rates— and charging employees for uniforms. Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice.

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Restaurant Law Tip Distribution Food Safety Certification 222

Culinary Cues

AUGUST 31, 2019

By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life. It didn’t take long for Jake to realize how much more difficult it was going to be to carry the title of executive chef.

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Reference Uniforms Social Media Take-out 345

Culinary Cues

SEPTEMBER 1, 2023

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? It refers to interactions with people and events that sit forever in our memories.

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Fine Dining Dine-in Front of House Design 315

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights.

Café 345

Café Front of House Point of Sale Back of House 345

Culinary Cues

NOVEMBER 25, 2019

It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

7 Shifts

MAY 23, 2024

In this industry, one of the worst-case scenarios is running out of money. By budgeting your restaurant's resources, you can proactively anticipate the obstacles, hurdles, and challenges your business might face and take the steps needed to prevent them from taking place.

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

7 Shifts

NOVEMBER 8, 2023

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. The Colorado Overtime and Minimum Pay Standards Order #38 regulates overtime, minimum salaries, breaks, tips, uniforms, and recordkeeping.

Restaurant Law 222

Restaurant Law Food Safety Employee Relations Article 222

Mad Mobile

FEBRUARY 26, 2024

Take these lessons to heart. Regularly tracking your bar inventory helps quickly catch common culprits and course correct, whether that means adjusting a recipe or training staff. Informed purchasing decisions Eliminating guesswork around usage and depletion enables smarter restocking aligned with demand. Low on limes?

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Inventory Bar Management Management 40

EATER

OCTOBER 21, 2021

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited. It seemed passengers didn’t even want traditional train car dining anyway.

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2005 Back of House Training Dine-in 121

Lavu

MARCH 30, 2020

This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations. To avoid confusion, each new employee should be referred to this document as part of their onboarding process.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

EATER

NOVEMBER 30, 2023

Without David, there would be no Ottolenghi, no Jamie Oliver, no Fergus Henderson and his nose-to-tail take on classic English food… but wait! Her boss turned out to be Geoffrey Grigson, a writer and poet whose work she had admired since she was a teenager. She had no culinary training. In photos she appears rather matronly.

Food 105

Food Book Front of House Food Order 105

The Restaurant Times

OCTOBER 9, 2020

A restaurant operations manual is essential in providing a systematic approach to the way daily restaurant operations are carried out. . Streamline Employee Training Period. Newly hired employees take a long time to get accustomed to restaurant operations. Maintains Uniform Standards and Consistency In Operations.

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Operations Uniforms Cash Management Document 40

Sling

OCTOBER 1, 2023

All it takes is a love for food and a bit of hard work. Do you need time to take care of your kids or your family? 2) Work in a catering business for a while The best way to figure out if you want to start a catering business is to work in one for a while. So you want to start a catering business? That’s great!

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Catering License Transportation Advertising 78

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. Take the time to go through the instructions with your team, get their input, and make any necessary changes. 2) Efficiency. Track labor costs.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. Take the time to go through the instructions with your team, get their input, and make any necessary changes. 2) Efficiency. Track labor costs.

Operations 78

Operations Document Airlines Tip Distribution 78

Culinary Cues

DECEMBER 1, 2021

There were always cooks who would call out sick on occasion, but the thought of simply not showing up – that was just not something that we did. This is disrespectful and not worthy of the uniform that you wear. It must be addressed in the home by parents who take the time to reflect on past generations attitudes.

Restaurant Law 77

Restaurant Law Social Media Merchandise Education 77

Goliath Consulting

FEBRUARY 9, 2020

Factoring in the new technology, menu development, staff training and additional costs that goes into the whole ordeal, it may be a good idea to first consider these four important aspects of food delivery first: Menu. Reference: 1) [link]. Do you have a delivery menu? Space and Staff. 2) [link]. 3) [link].

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Front of House Online Ordering Delivery POS 74

Sling

JANUARY 10, 2023

If it’s something small like forgetting to have an employee fill out the emergency contact form, it’s not a big deal and likely won’t detract from the first-day experience. This fact highlights the importance of taking the time to create your own unique, detailed checklist. Don’t just write “First day” and leave it at that.

Employee Relations 78

Employee Relations Hiring Small Business Communication 78

Restaurant365

MAY 7, 2020

Ensure proper training for food employees with new or altered duties and require that they apply the training according to established procedures. Staff Health, Hygiene and Training. Take employees’ temperatures at your discretion. Access a copy of the U.S. Department of Labor’s FFCRA poster in English or Spanish.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

Culinary Cues

JANUARY 19, 2022

Just for a moment, think about what it takes to work a busy sauté station. How the mise en place is prepared in advance, uniformity of vegetable cuts, clarification of butter, sauce preparations, and where each ingredient should be stored according to the station map. All of this takes place in a 3.3-pound FOOD FOR THOUGHT.

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Point of Sale Seasonal Menu Book Uniforms 371

Culinary Cues

AUGUST 10, 2020

It takes skill to make great pasta and it takes understanding to build it into a memorable dish. A CONDUCTOR who orchestrates the symphony of collaboration that takes place on a kitchen line as all of the above factors come together to replicate what a dish means – time and again. PLAN BETTER – TRAIN HARDER.

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Food Travel Uniforms Presentation 436

The Restaurant Times

MAY 19, 2021

They enable restaurants to maintain uniformity and consistency in terms of maintenance and service delivery, across all outlets. Out of all the sections, the introduction is the section that comes first in the manual. Dividing them into lower, middle and upper levels for easy reference is also recommended. Introduction.

Operations 52

Operations Employee Relations Kitchen Safety Front of House 52

EATER

AUGUST 2, 2023

Even at Billy Gail’s Restaurant, a local mini-chain and popular breakfast spot, everyone stops and stares as servers bring out massive 14-inch pancakes that drape over the edges of a regular dinner plate. In 2018, that all changed: Dolly dropped the “Dixie” from the Stampede, and the show was scrubbed of any Civil War references.

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Entertainment Seating Back of House Advertising 98

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

EATER

JUNE 29, 2020

I was always out as queer, and there were not that many places where I was the only queer person on staff,” they say, “but when I was working fine dining, that was the first time where it felt like it would be a genuine obstacle to be out.”. I do think [coming out] would have just made things very complicated,” they say. “I

Customer Service 101

Customer Service Fine Dining Restaurant Law Uniforms 101

Modern Restaurant Management

OCTOBER 16, 2019

Rather than assigning people to prep stations or at checkout, Ono takes advantage of automation to free people up to do what they do best; customer service/engagement and education. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. 55 out of the top 100 U.S.

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Food Truck Customer Service Customer Experience Front of House 121

A Wine Story

MAY 18, 2022

When it comes to literally rolling out the red carpet, it’s hard to rival the Florentines. My dad and uncle Fili worked in the vineyards on weekends, and I helped out as a kid. Stazione Leopolda was the first train station in Florence. A classically dressed Italian sommelier would take the wine order and bring it quickly.

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2022 Vineyard 2008 Presentation 78

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Offering easy-to-assemble, take-home meals. Production of PPE through Aramark’s uniforms division and procurement of PPE. Frequent hand washing following CDC guidance and food code.

Food Safety 154

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 154

Perfect Daily Grind

NOVEMBER 30, 2022

In theory, using a variety of different grind sizes could allow you to unlock a range of new flavours and aromas in coffee – if carried out in the right way. To find out, I spoke with Professor Chahan Yeretzian and Scott Rao. When training baristas how to dial in espresso , the “sand and pebbles” analogy is often used.

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Café Innovation Article 2010 140