Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Are you proud to present this to your teammates, manager, or guest?” I did this, this is my work”!

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Seminar Front of House Workshop Back of House 355

Transact

JULY 7, 2022

By utilizing back-of-house technology, employees in the foodservice industry have seen a significant reduction in the time it takes to complete necessary tasks. As a result, minimizing food waste has become paramount in cost reduction and managing supply shortages. READ THE ORIGINAL ARTICLE HERE. job openings as of mid-2021.

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Supplies Technology Management Management 148

Squirrel Systems

MAY 22, 2020

Through this article we will look at a few interesting examples of how restaurants have transformed their take-out offerings to stay efficient during this period of reduced sales and satisfy customers through innovative technologies. How can I optimize take-out at my restaurant?

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Take-out Innovation Food Safety Kitchen Safety 52

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

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Workshop Article Uniforms Take-out 361

Sling

MARCH 15, 2024

Your business is anything but static, and managing employees when your company is changing and growing can be tricky. In this article, we’ll tell you what workforce forecasting is and how it benefits your company. As a manager, workforce forecasting is not just a nice to have; it’s a strategic imperative.

Management 78

Management Management Employee Relations Recruiting 78

7 Shifts

SEPTEMBER 25, 2019

Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. Restaurant owners are placing more importance and effort than ever on making sure employees are engaged and fulfilled, and that toxic work cultures are stamped out before they can thrive.

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Back of House Management Management BOH 276

Modern Restaurant Management

AUGUST 10, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When it comes to managing medical plan costs for restaurant employers, aggressive management of prescription drug expenditures can yield significant savings. Carve In or Carve Out.

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Management Management Cash Management Healthcare 178

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. Table of contents What is restaurant operations management?

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Operations Management Management Inventory 78

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. Restocking server side work Running out of supplies can turn a calm shift into one reminiscent of a chaotic round of Diner Dash.

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FOH Management Management Cash Management 195

Sling

SEPTEMBER 13, 2022

Effective retail management requires a vast array of skills. In a broad sense, those skills boil down to managing your time, managing your staff, managing their training, and managing change. Retail management 101 Master these skills one at a time. Retail management 101. That’s where we can help.

Retail 144

Retail Management Management Point of Sale 144

Sling

MAY 25, 2022

No one intentionally sets out to be a bad manager. That being said, we all know that some managers are better than others, and the performance of their teams and businesses are what set them apart. Effective team management is an essential part of the day-to-day workflow that all businesses strive to achieve and perfect.

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Leadership Management Management Loyalty Program 78

Culinary Cues

JUNE 7, 2023

If you’re reading this article, it’s because you have suffered from the ill effects of stress on the job. Time to evaluate your life and find a way to either minimize that stress or learn how to manage it. Map out a menu for yourself and stick to it. You’re a chef – stress goes with the job – right!

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Training Article Take-out Café 326

Sling

JULY 31, 2023

It takes more than just nice vibes to make a bar successful. Bar owners and managers have to think about things like good staffing practices , inventory management , marketing tactics , and curating an appealing menu. With Sling, bar managers can create schedules in minutes instead of hours.

2023 78

2023 Bar Management Management 78

Culinary Cues

DECEMBER 15, 2023

Those of us who fit this description should take the time to think about those who are not so fortunate. When you see a doctor or nurse walking towards your local hospital for another 12-hour shift, stop and say: “thanks for taking care of all who are in need”, it costs you nothing and means a great deal.

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Hospitality Travel Uniforms 2024 380

Culinary Cues

DECEMBER 5, 2023

In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. This is where real cooking CAN take place.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Perfect Daily Grind

APRIL 4, 2022

In the coffee industry, larger roasters generally have a greater capacity to manage price risk, but small and medium-sized roasters also have tools at their disposal. To learn more about how coffee roasters can manage and minimise the impact of price risk, I spoke to some industry experts to learn more. What is price risk?

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Pricing Management Management Point of Sale 166

Culinary Cues

APRIL 1, 2024

We do know that there were countless days when we thought we wouldn’t pull it off, when being in the weeds was all too common, and at any moment everything was doomed to collapse – yet we managed to soldier through. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

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Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

APRIL 10, 2023

I hear enough comments from cooks (new and well-seasoned) who say they had enough, the business is horrible, lacking in any form of empathy, poorly managed, uncaring abusers of hard workers, proponents of sadistic work environments, and not worthy of anyone’s consideration for a career.

Employee Relations 472

Employee Relations Restaurant Law Waste Article 472

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. People became accustomed to the change in operation and found, in many cases, that they were able to better manage the dilemma of work/life balance. “I Food for thought.

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Social Media Food Safety Retail Back of House 348

Sling

JANUARY 21, 2024

Streamline your employee clock-in/clock-out process. An effective time-tracking program can help make daily work activities easier to manage and help simplify the more complex jobs — like payroll and compliance — that you have to deal with on a regular basis. You’re also going to need a time-tracking policy to go with it.

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Management Management Employee Relations Training 78

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Can you tough it out? We even boast an informal initiation period where new employees are given conflicting directions, inaccurate details on the work to be done, or even sent on wild goose-chases just to embarrass them and see if they can take it.

Leadership 368

Leadership Restaurant Law Social Media Sports 368

Culinary Cues

JUNE 13, 2023

I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival. The employer can generally assume that nothing they do will change this attitude and this attitude will likely result in weak performance and loads of friction among co-workers and management.

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Article Social Media Blog Café 308

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. You see a little out of sorts, what can I do to help?”

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

7 Shifts

OCTOBER 20, 2022

But one can't deny that tips make up a majority of restaurant workers' take-home pay. In theory, it's simple, but this tip-out method is subject to federal laws and another layer of state-by-state laws on top of that. It's a constant conversation in the restaurant industry. Table of Contents. Tip Pooling Laws. Federal Tip Pooling Laws.

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Tip Distribution Restaurant Law 2023 Cash Management 195

Culinary Cues

DECEMBER 21, 2023

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Those days and nights when our mise en place wasn’t where it should have been made us stronger.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Tableo

JULY 18, 2023

Restaurant inventory management is a process for identifying more cost-effective food, beverage and supply orders while keeping track of the materials and supplies you have on hand for shifts. Use inventory management software to track inventory levels and provide reports. With proper training you will increase their overall efficacy.

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Inventory Management Management Audits 75

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

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Hotels Point of Sale Cash Management Training 426

Sling

JUNE 4, 2022

In this article, we’ll introduce you to the major leadership theories and styles so you can identify, develop, and perfect your unique approach to managing a team. These theories also seek to uncover the traits and behaviors that give great managers their je ne sais quoi. More on the “Great Man” theory later on in this article.

Leadership 78

Leadership Management Management Article 78

Sling

DECEMBER 3, 2021

You can’t manage what you don’t measure. In this article, the management experts at Sling answer your questions and tell you everything you need to know to optimize labor costs, stay on budget, and manage your business better. What Are Payroll Reports? Overtime hours. Attendance. Absenteeism. Time theft. 3) Form 940.

Management 146

Management Management Tip Distribution Employee Relations 146

7 Shifts

FEBRUARY 10, 2023

That’s why we purchase smartphones for all of our managers—and pay for their plans. I remember reading an article on RestaurantOwner.com that said just because a restaurant is busy doesn’t mean it’s profitable. So what’s stopping you from taking the next step and future-proofing your business with all sorts of new technology?

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Social Media Email Marketing Technology 2007 370

Culinary Cues

APRIL 29, 2024

At a time when the desire and need for dining out has returned to 2019 levels, this seems like a counter-productive formula. While all of this “reaction” is taking place, the root cause continues to be ignored. In the end, restaurants become less and less appealing to customers, employees, and owners. Let’s open our eyes.

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Front of House Back of House Training Customer Service 240

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. Economic Blips: The economy is somewhat cyclical.

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Back of House Food Supply Government Dine-in 390

Culinary Cues

JULY 31, 2022

This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. 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 Chef and Manager: Are you willing to look at menus differently?

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Food Supply Training Supplies Café 392

Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

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Training Uniforms Leadership Customer Service 351

7 Shifts

OCTOBER 30, 2023

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. hour minimum wage (like managers or chefs). Department of Labor (USDOL) discovered they weren’t paying proper overtime rates— and charging employees for uniforms.

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Restaurant Law Tip Distribution Food Safety Certification 222

Culinary Cues

JANUARY 29, 2024

It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

OCTOBER 11, 2022

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. BEING A COOK IS MORE THAN THE PROCESS OF COOKING.

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Leadership Fine Dining Workshop Training 381