Culinary Cues

JANUARY 15, 2022

I want to believe that under the façade of despair and sometimes even distain lies a person with incredible potential to be the best he or she can be, to serve and to create, and to reach for his or her personal and professional potential – to be fulfilled.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. We filled the dining room, and everyone was served, but what was their experience? But what about that quality translation?

Customer Service 344

Customer Service Customer Experience Point of Sale Uniforms 344

Modern Restaurant Management

OCTOBER 10, 2023

Running a restaurant isn't just about serving great meals. For franchise owners, maintaining uniform excellence across all outlets is key. It's about consistently delivering top-notch quality, exceptional service, and an unforgettable experience.

Loyalty Program 176

Loyalty Program Franchise Franchising Social Media 176

Culinary Cues

FEBRUARY 5, 2023

Do I wear the uniform with pride and am I committed to learning and growing as I master the craft?” When you step into your kitchen is it with a sense of obligation to represent the very best, to become better at the job every day, and to respect those with whom we work and those who we serve? Let’s be that force.

Consumer Goods 412

Consumer Goods Uniforms Café Blog 412

Modern Restaurant Management

OCTOBER 5, 2020

As the COVID-19 pandemic continues, restaurant workers of all types need time off to rest, recharge, and hopefully return reinvigorated to serve your customers. Above All, Be Consistent, Neutral and Uniform When Applying Policies. Pre-Travel Inquiries May Be Allowed. Keep Disclosures Confidential and Apply All Policies Consistently.

Employee Relations 216

Employee Relations Restaurant Law Uniforms Travel 216

Next Restaurants

OCTOBER 4, 2022

While everything from the colors you use to the food you serve is essential for brand establishment, don’t ignore the importance of your restaurant’s dress code. If some of your employees are going through a hard time, for example, what they choose to wear can serve as a bright spot in their day.

Uniforms 180

Uniforms Front of House Customer Service Design 180

7 Shifts

DECEMBER 16, 2022

With that team, they've built a brand of 11 locations serving fresh, fast, and healthy food to the Atlanta metro area. We just had a situation where I looked on there, and one of our shops had a couple of comments over the last few days of, “Hey, we ran outta aprons, and we've had to wash dishes in our uniforms,” says Green.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

Black Box Intelligence

MARCH 20, 2020

But while the pandemic may drastically alter how restaurants operate, and whether they are even able to remain open, it’s not taking away the heart and soul of an industry that has always been about serving communities. Smoothie King is giving away free Immune Support Enhancers as a smoothie add-on for the rest of the month.

Serving 80

Serving Restaurant Law Uniforms Food Order 80

Modern Restaurant Management

FEBRUARY 10, 2020

Serve up furniture made from sustainable materials along with your seasonal fare. Your Staff Uniforms. Staff uniforms don’t need to be complicated. But, it is important to think about your brand and make uniform choices that support your brand personality. Is your brand quirky and casual? Consistency.

2020 216

2020 Uniforms Online Ordering Design 216

Culinary Cues

DECEMBER 30, 2022

STUDY PEOPLE: This is a people business – those who we work with and those we serve are your key to success. 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.

Workshop 361

Workshop Article Uniforms Take-out 361

7 Shifts

NOVEMBER 8, 2023

The Colorado Overtime and Minimum Pay Standards Order #38 regulates overtime, minimum salaries, breaks, tips, uniforms, and recordkeeping. Food safety The Colorado Department of Public Health and Environment regulates how restaurant employees must handle the food they prepare and serve.

Restaurant Law 222

Restaurant Law Food Safety Employee Relations Article 222

Culinary Cues

APRIL 13, 2021

I have always found that being methodical about career decisions served me well, so why not share my approach with others? Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? So, here is a good exercise that will allow you to assess where you are and where you might turn.

Uniforms 403

Uniforms Café 2021 Training 403

Culinary Cues

AUGUST 4, 2022

This is a false sense of relief unless restaurant’s view this as a new chance to shine, a chance to be exceptional at what they do whether it is serving pizza or seven-course meals. Restaurants are busy now, much of it is pent up demand from two years of partial lockdown due to the pandemic.

Front of House 328

Front of House Coaching Uniforms Back of House 328

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.

Operations 222

Operations Kitchen Safety Food Safety Restaurant Law 222

Culinary Cues

JANUARY 12, 2021

Counts were tallied throughout the night and the chef/expeditor would keep everyone apprised as to how many guests had been served and how many registered guests remained. Guests would make their selection, servers would drop off a plate cover to a cook’s station, and then the final preparation and plating would begin.

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

Culinary Cues

SEPTEMBER 30, 2021

It means, more than ever before that every guest is important AND it means that if, in your position, you are not serving the guest directly, then you must serve someone who is. [] FORGET THE EXECUTIVE CHEF TITLE – WORKING CHEF IS MUCH MORE REALISTIC RIGHT NOW: It may be some time before the chef with a clipboard is back.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints.

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

Transact

JANUARY 17, 2022

Ensure Uniformity. Carefully developed, tested, and implemented standardized procedures guide workers and greatly reduce the possibility of missed steps or other errors that impact the quality and safety of the food you serve. Step-by-step Standard Operating Procedures are in place for good reason – several reasons, actually.

Operations 142

Operations Food Safety Audits Uniforms 142

Culinary Cues

NOVEMBER 25, 2019

There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose. Those entry-level positions offer a multitude of advantages and truly serve a need. Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

Modern Restaurant Management

DECEMBER 14, 2023

One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills. Having efficient workflow systems in place can help keep you serving—more, faster, and better. Back of House What goes into an unforgettable meal? The best restaurants know that it comes from more than just good ingredients.

Front of House 98

Front of House Back of House Customer Experience Sustainability 98

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? Tap into their resources for excellent benchmarks of performance. [] WORKING WITHOUT A BUDGET. The more often you budget and measure the better you will get at it.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Future Food

OCTOBER 30, 2023

Much of this good work can be compromised when individual operators do not demonstrate the operational standards which they set out to achieve – whether it be a damaged menu board, inconsistent food display standards, inefficient service, poor cleanliness & hygiene standards or lack of uniform standards.

Operations 78

Operations Uniforms Merchandise Small Business 78

Modern Restaurant Management

JULY 21, 2021

Laundering items such as microfiber towels, bar towels, mop heads and uniforms is often a time-consuming process taken on by restaurant owners or managers. Many restaurants removed mats and replaced them with floor stickers to serve as reminders for social distancing. Protecting Floors.

Uniforms 186

Uniforms Equipment Food Supply Waste 186

Open for Business

MARCH 1, 2023

If there’s a uniform, do your best to recreate it with what you already own. Most restaurant server uniforms are simple combinations of pants and button-down shirts in neutral colors. Because cooks spend so much time behind the scenes in a uniform, their closets may offer fewer options than FOH folks. Keep it simple.

Front of House 78

Front of House Back of House Uniforms Casual 78

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? The commitment has become a habit that I don’t intend to break.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

The Restaurant Group

JANUARY 11, 2024

Will you serve American, Italian, Mexican, or fusion? To establish order and uniformity, you must create a detailed restaurant manual that outlines every detail and step involved in running the business. Restaurant Design Once you establish your brand concept, it is easier to work on the design of your restaurant.

Customer Service 78

Customer Service Food Safety Uniforms Employee Relations 78

Culinary Cues

FEBRUARY 25, 2021

Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef.

2021 396

2021 Point of Sale Reference Take-out 396

Culinary Cues

DECEMBER 30, 2019

In all cases they begin with the same goals: prepare and serve great products that are consistent and offered with a smile, build success on a steady flow of sales and controlled profitability, and do all of this with pride. Every operation that serves prepared food is your competition. So why does it sometimes go wrong?

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Culinary Cues

SEPTEMBER 1, 2022

Their role is to be here and serve. As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. These are the exact people that we are celebrating on this weekend. In another hour the lunch crowd will arrive.

Fine Dining 382

Fine Dining Uniforms Dine-in Food Order 382

7 Shifts

JANUARY 7, 2020

Use data from your POS to see which employee served the fewest tables, upsold the least, got the fewest tips, etc. A simple way to give your employees external recognition is to give them stickers, pins, or badges that they can wear on their uniforms or name tags after milestones in employment.

Employee Relations 349

Employee Relations FOH BOH Certification 349

Modern Restaurant Management

JANUARY 30, 2023

By automating this process through the IoT, brand quality becomes more uniform, limited time offerings are easier to roll out, and restaurants gain an advantage as consumers return for new favorites. Unfortunately, up to a third of the locations may never receive them, or their staff may not take the time to plug them in.

Technology 185

Technology Fast Casual Waste 2023 185

Culinary Cues

SEPTEMBER 15, 2022

Seek out individuals who like to serve others, who relish doing great work, who you can depend on to be exacting every time, and who exude a positive approach. [] TEACH AND TRAIN EVERY DAY. From the parking lot to the restrooms, carpet, walls, tabletop, and uniforms, stay on it! [] MATCH THE AMBIENCE TO THE CONCEPT.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Modern Restaurant Management

JANUARY 20, 2023

Whether a pre-made frozen dough, a heat-and-serve protein, or ready-to-use sauces and pastes—consolidating ingredients and finding the right supplier can provide that dependable uniformity and superior quality your customers rely on.

Food 167

Food Food Supply Waste Food Safety 167

7 Shifts

MAY 23, 2024

Offer smaller portions as options Large and generous food servings are usually welcomed by customers who love a good deal, as they can get more food by paying less. During this time, parents are more concerned with buying their children's books and uniforms than spending $20 on a takeout meal. or "Do you want your drink upsized?"

Social Media 195

Social Media Loyalty Program SEO Email Marketing 195

Modern Restaurant Management

DECEMBER 14, 2020

Without having a direct touch base with the customer in-store, restaurants need to carefully consider who they want to serve as their brand ambassador. By deploying trained, uniformed personnel to bring food to the end consumer, restaurants can have better control of the customer experience and their brand.

2030 204

2030 Customer Experience Delivery Uniforms 204

7 Shifts

NOVEMBER 12, 2020

Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. It’s important to train all newcomers on your service standards to make sure they’re giving guests a uniform experience.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

JANUARY 5, 2024

The Proposed Regulations also address, amongst other things, changes to meal credits, uniform allowances, and other payments and allowances required or permitted under New York law, also as a result of the impending minimum wage increase.” In New York, tip pooling is legal , provided everyone in the pool makes at least the full minimum wage.

Restaurant Law 195

Restaurant Law Cash Management Tip Distribution Employee Relations 195