article thumbnail

EYES WIDE OPEN, EYES WIDE SHUT

Culinary Cues

The industry expects that many managers will need to belittle and embarrass employees for their quality of work often resulting from the lack of training provided. Other solutions will emerge if the employee feels a sense of worth, is properly trained, is supported, and is recognized as an important part of the whole.

article thumbnail

THE EVOLUTION OF THE AMERICAN RESTAURANT

Culinary Cues

The federal government made a noble effort at trying to stop the bleeding by supplementing employee pay and subsidizing businesses if they kept people employed (it worked – sort of). What if the invisible virus was killing hundreds of thousands of people every month? How do the tough get going in this environment?

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

THE END OF THE AMERICAN RESTAURANT

Culinary Cues

That’s a load of negativity to digest – no wonder the title to this article makes some people believe that it’s true. For the Restaurateur: Are you willing to take a hard look at your business model and change how you attract, train, invest in, compensate, and evaluate your staff? PLAN BETTER – TRAIN HARDER.

article thumbnail

Will Nepal produce more specialty coffee in the future?

Perfect Daily Grind

In this article, she explores the Nepalese coffee sector, the challenges that local farmers face, and whether the country can grow more specialty coffee. You may also like our article on micro lots & Monsoon Malabar: India’s future as a coffee origin. When was coffee introduced to Nepal? CCCU) in Kathmandu, Nepal.

article thumbnail

Can coffee production become more important for Togo?

Perfect Daily Grind

You may also like our article exploring coffee production in Sierra Leone. However, after the formation of the Togo Office of Agricultural Products (OPAT) in 1964, the Togolese government started to oversee and manage production. The office trains specialists for each of the country’s eight administrative districts.

article thumbnail

Understanding Tanzania’s generational gap in coffee production

Perfect Daily Grind

You may also like our article exploring Tanzanian coffee production. Neumann Stifung , a non-profit organisation, provides training to young people between the ages of 15 and 35. However, Erica ultimately believes it is the government’s responsibility to encourage young people to work in coffee. Looking to the future.

Education 152
article thumbnail

AN EVEN BIGGER THREAT TO RESTAURANT SURVIVAL

Culinary Cues

Most of the articles we read point to the pandemic as the culprit as well as the centralization of processing ownership. This is all true and with some government intervention this may eventually be corrected. PLAN BETTER – TRAIN HARDER. Think ahead and learn to adapt. CAFÉ Talks Podcast.