Remove ride-sharing
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THE INTER-DEPENDANCE OF BUSINESS AND COMMUNITY RESTAURANTS

Culinary Cues

Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Restaurants need to share this with their community of businesses. Some businesses are great at creating stories behind the product or service – others are not – SHARE what you’re good at.

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CREATE A CULTURE OF LEARNING

Culinary Cues

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? The restaurant offers an unbroken chain of connectivity and shared mission. Think back in personal time. Do you remember when you first discovered how to snap your fingers or whistle?

Training 367
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THE CHEF’S STRESS

Culinary Cues

Ride a bike, power walk, run, do 100 sit-ups, work on a Stairmaster or treadmill, shoot baskets, go to a batting cage – something and make it habit. [] EAT HEALTHY Isn’t it ironic that we spend our days cooking great food for guests but invest so little time in doing the same for ourselves. You know you can find space for it.

Training 326
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TURN YOUR LIFE AROUND AS A COOK

Culinary Cues

Share, teach, and train others – this is the fuel that drives your own leadership engine. They all evolve around a commitment to respecting those around you who share a stove, grow the ingredients you use, carry your food to a guest, and manage the operation to ensure that it remains financially healthy. PLAN BETTER – TRAIN HARDER.

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30 Bar Game Ideas + How To Choose The Perfect Game For Your Customers

7 Shifts

Ticket to Ride. View this post on Instagram A post shared by Sweet Caroline Karaoke Bar (@sweetcarolinebar). Apps like SimpleBooth and Snappic make it easy to add your own branding and for guests to share photos on social media. What would complete your Western-themed or whiskey bar more than a mechanical bull ride?

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THE POST PANDEMIC RULES OF THE KITCHEN

Culinary Cues

8) GUEST’S TRUST IN YOUR FOOD SAFETY MEASURES – DON’T LET THEM DOWN: Working clean and understanding the proper way to safely handle food is not a directive it is a personal responsibility that every cook shares.

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THE AGE OF RESTAURANT FREE-AGENCY

Culinary Cues

Survival instinct is a funny thing – it over-rides everything else. I hope that we see our way through this time and remember that we are part of a business that shares common challenges. The unwritten agreement for many had been to never actively pirate good employees from a neighbor, but it seems as if that is out the window.

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