Sling

MAY 18, 2020

In this article, the workforce-management experts at Sling give you tips to boost employee morale for a better work environment. That, in turn, will manifest as an improved work environment, better interpersonal relationships, a higher standard of customer service, and a more enjoyable and productive business culture.

Communication 78

Communication Hiring Article Customer Service 78

Culinary Cues

AUGUST 21, 2023

How do the tough get going in this environment? Culinary schools are finding it very difficult to attract new students and many have since closed their doors and the press around a difficult, inflexible work environment has kept school of hard knocks employees from tying on a kitchen apron again. In some form, this will return.

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

APRIL 29, 2024

When employees are “bought in” to the right environment then new, more economical, and just as exciting menu items will result. Simply raising prices and reducing portions to compensate for higher wages ignores the “value” question that customers consider. Let’s open our eyes.

Front of House 213

Front of House Back of House Training Customer Service 213

Culinary Cues

OCTOBER 27, 2020

A well-run kitchen is not a free-form environment where every cook does his or her own thing or moves to the beat of his or her own drum. My experience, and I will note that it may not be everyone’s experience, is that kitchens tend to attract a broad array of staff members who come from environments where discipline is not always the norm.

Uniforms 463

Uniforms Airlines Fine Dining Food Order 463

Culinary Cues

MAY 13, 2023

What a great learning environment. [] STANDARDS AND CONTROLS AND THE PEOPLE TO DO IT Restaurants may be able to run loosely, operating under checkbook management where the goal is to see money coming in faster than it goes out. Anything and everything is possible if you have a plan and are committed to staying the course.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Modern Restaurant Management

APRIL 23, 2024

It starts with business owners and managers to create a safe working environment and lay out a clear path should incidents occur. This article is not a template. This article is not intended to give legal opinions or provide any kind of legal counsel. Employees may have a different idea of what is considered sexual harassment.

Insurance 98

Insurance Restaurant Law 2024 Brewery 98

Culinary Cues

JANUARY 15, 2024

The kitchen environment is different, kind of an emulsion of emotions that are stirred up every so often, settle into a smooth sauce for a time and then need to be shaken on occasion just as a football game ebb and flows throughout four quarters of play. To my readers – sorry, I couldn’t help myself.

Front of House 248

Front of House Food Order Back of House Café 248

Culinary Cues

NOVEMBER 10, 2023

The question is theoretical – obviously you are not going to have every employee physically sign their work, but rather consider establishing an environment where everyone does take responsibility and demonstrates pride in what they do. “I Would it make a difference in attention to detail?

Seminar 355

Seminar Front of House Workshop Back of House 355

Culinary Cues

SEPTEMBER 27, 2023

TEAM ENVIRONMENT Depending on others and they on you, picking up the slack when others falter, communicating with those who share a mission, working off each other like musicians in a band, and winning or losing as a unit makes for a truly dynamic environment like professional sport teams.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

AUGUST 24, 2023

The very thing that makes a complex kitchen environment work is the same thing that drives non-culinary folks away from professional chefs. Well, re-read this article and let me know what you think. Everything has a place, and everything is in its place, is a mantra that becomes an obsession with cooks and chefs.

Back of House 407

Back of House Front of House Food Order Uniforms 407

Culinary Cues

JULY 23, 2023

Chefs need to be totally immersed in this environment to thrive and to reach the goals that are innate to the job. It does not justify hostile environments that are void of empathy, calm, and a teaching attitude.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Wasserstrom

FEBRUARY 27, 2024

Establishing consistent and thorough cleaning practices can be challenging, especially in fast-paced foodservice and hospitality environments. This is where color-coded cleaning systems step in. Humans excel at visual processing: Colors are inherently attention-grabbing, bypassing complex verbal instructions and readily conveying information.

Blog 78

Blog Article Hospitality Information 78

Culinary Cues

DECEMBER 21, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food Happy holidays and positive vibes for an even better 2024.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Modern Restaurant Management

AUGUST 28, 2023

.” The series starts with the cutthroat competition air of popular cooking shows — including the use of the bleep function when tensions rise — but its message is meant to encourage restaurant operators who are feeling the pressure to succeed in a difficult environment. Submit a story or challenge here.

Back of House 167

Back of House Customer Service Inventory Operations 167

Culinary Cues

JULY 27, 2022

Great cooks never limit themselves to what is in front of them in a current work environment – we need to be inquisitive. 800 articles and counting). Although we rarely map this out, we should open ourselves up to experiences and potential influences. As cooks looking for the right blend, we must taste the world around us.

Influencer 346

Influencer Fine Dining Travel Book 346

Goliath Consulting

MARCH 13, 2024

Prioritizing cleaning and servicing air filters, coils, and ducts is essential to reduce allergens and secure a healthy environment. ” Considering these factors alongside routine maintenance can help restaurants provide a comfortable dining environment while optimizing operational efficiency.

Allergens 78

Allergens Outdoor Customer Experience Equipment 78

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

JANUARY 11, 2022

We do know it will be different and the Baker’s Dozen list in this article will be only the start for those who think they are ready to take the leap. Most certainly restaurateurs want to earn a decent living in the process, but few have serious aspirations of becoming rich.

Customer Experience 367

Customer Experience Café Training Hospitality 367

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. The answer is emphatically – no.

Beverage 487

Beverage Events Food Order Website Management 487

Culinary Cues

SEPTEMBER 1, 2023

What restaurants can do is to create environments that encourage people to get together, to relish each other’s company, to raise a glass and laugh, to interact with knowledgeable and fun service staff, to listen to their favorite music, or to watch their meal being cooked in an open, display kitchen.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

MARCH 4, 2022

I would assume that many chefs who read this article – at least the ones from my generation have reflected on where they are, what they have done, and what they are still able to do. We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc.

Coaching 472

Coaching Training Fine Dining Article 472

Culinary Cues

JULY 19, 2022

But, beyond all of this lies a macro responsibility, one that defines the chef’s position in the larger business of food, and that is being a mentor who creates an environment for and nurtures the potential of young cooks to make their own mark on the restaurant scene. nearly 800 articles on topics related to the life of cooks and chefs).

Training 368

Training Presentation Employee Relations Article 368

Culinary Cues

NOVEMBER 20, 2023

An environment of excitement, intrigue, service, hospitality, and memorable experiences is required. Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. It’s not so true in other retail businesses where browsing is a pastime that is far less likely to result in a purchase.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Culinary Cues

DECEMBER 3, 2022

We pay well, and the team environment here is top shelf. Stay tuned for the next article – FULL HOUSE -ALL HANDS-ON DECK. Over 800 articles about the business and people of food). Each person is essential, and I want them to know that I feel that way. Today, like most days, I think to myself, “such a great team.”

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

MAY 12, 2022

Training in the current restaurant environment has never been more important or more beneficial to both the operator and the guest. Search through the more than 700 articles on the business of food. Welcome to the new world where VALUE is centerstage. How will you approach it? PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

Culinary Cues

JUNE 26, 2023

Granted, there are some businesses that fail to respect this and create abusive environments for cooks and service staff, but they will continue to be a dying breed of restaurant. There is also plenty of room for that person who lives to do this work and will invest as many hours as necessary to reach for excellence.

Healthcare 341

Healthcare Agriculture Café Pricing 341

7 Shifts

OCTOBER 21, 2021

They each cover important topics for restaurants, and feature a variety of lessons that are catered to every learning style, with video walkthroughs, blog articles, case studies, podcast episodes, and downloadable tools. Facilitating an Effective Work Environment. ????‍?? Success starts with a great schedule. You'll learn: ??

Management 195

Management Management Website Management Social Media 195

7 Shifts

OCTOBER 20, 2022

In this article, we'll explain how tip pooling works in different states and what restaurant owners and operators can do to follow the laws. Disclaimer: The information in this article is general in nature and businesses should consider whether the information is appropriate to their needs. Table of Contents. Tip Pooling Laws.

Tip Distribution 195

Tip Distribution Restaurant Law 2023 Cash Management 195

Sling

MARCH 26, 2022

That type of company culture will make your employees happier and more comfortable in their work environment. 6) Provide A Comfortable Work Environment. But if their work environment is uncomfortable in some way, they’re going to start searching for ways to find relief. 21) Run An Efficient Work Environment.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Culinary Cues

AUGUST 4, 2022

When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” We need to build enthusiasm among our staff members and create an environment of excellence starting with the small things. Is it ignorance or apathy? Jimmy Buffet (musician).

Front of House 328

Front of House Coaching Uniforms Back of House 328

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 374

Coaching Sports Point of Sale Take-out 374

Modern Restaurant Management

SEPTEMBER 9, 2022

This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time. IoT Monitoring Gives Operators 'Peace of Mind' IoT is a network of embedded technologies that interact with their internal environment. Rising Overhead Costs Are Hiking up Prices.

Inventory 186

Inventory Waste Equipment Pricing 186

Goliath Consulting

JULY 19, 2023

In this article, we are thrilled to introduce a remarkable new book written by our very own Jay Bandy. Bandy shares practical tips for fostering a positive work environment, effectively managing a diverse team, and enhancing employee engagement.

Leadership 78

Leadership Book Seasonal Menu Customer Experience 78

Modern Restaurant Management

MARCH 10, 2020

There’s currently lots of technology and equipment in the catering industry that makes our jobs that little bit easier, with kitchen lifts and tablets to take orders, however it’s still a high-pressure working environment. The long working hours and little respite can become an issue of wellbeing for many employees.

Catering 159

Catering Insurance Small Business Sourcing 159

7 Shifts

SEPTEMBER 25, 2019

Recommended Reading: How to Reduce Turnover Through Restaurant Staff Training What Makes a Good Work Environment? You need to foster a culture and environment that values your employees and allows and encourages them to reach their potential.” However, Brown emphasizes that your restaurant should aim higher than the basics.

Back of House 276

Back of House Management Management BOH 276

Culinary Cues

JUNE 14, 2022

What they are less interested are pretentious environments, stuffy service, gimmicks, and absurd pricing. Over 700 articles). They understand quality, they appreciate cooking from scratch, they enjoy attractively presented food, and they are interested in the source of quality ingredients. PLAN BETTER – TRAIN HARDER.

Fine Dining 468

Fine Dining Food Supply Customer Service Presentation 468

Goliath Consulting

JUNE 8, 2023

In this article, we will unravel the key ingredients for running a highly successful restaurant. Cultivate a warm and welcoming environment by training your staff to be friendly, attentive, and knowledgeable. Complement your culinary masterpieces with an impressive selection of beverages that perfectly harmonize with your menu.

Dietary Restrictions 78

Dietary Restrictions Email Marketing Social Media Customer Experience 78