Article Food Supply Training Uniforms 
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.
Culinary Cues
JULY 14, 2023
Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.
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Culinary Cues
AUGUST 4, 2022
The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. PLAN BETTER – TRAIN HARDER. Well then – what will? Try apathy on for size.
Culinary Cues
JANUARY 28, 2023
It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays. The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences.
Perfect Daily Grind
JANUARY 3, 2023
There are a number of reasons for this, such as rising food and energy costs , as well as higher levels of inflation. You may also like our article on whether coffee roasters should add robusta to blends if arabica prices increase again. Furthermore, rising energy and food costs are also impacting consumers.
Restaurant Engine
DECEMBER 9, 2020
People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. In this article, we look at how to tell if you should start catering. Can you afford to invest in additional uniforms or aprons for your servers? tweet this). Extra Services.
The Restaurant Times
AUGUST 10, 2020
One of the most critical expenses that restaurants in Singapore incur on a daily basis is the cost of food. Keeping track of the inventory manually is not advisable, considering the intricacies and vastness of supply chain processes. Create these cards and give training to your staff on how to use them. Consumption Report .
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