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.

Hospitality 384

Hospitality Travel Uniforms 2024 384

Culinary Cues

MAY 12, 2022

Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. PLAN BETTER – TRAIN HARDER.

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Pricing Training Consumer Goods Customer Experience 355

Culinary Cues

APRIL 22, 2024

It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices. Bread has always been a given. Hardly worth the $8-$12 that restaurants charge.

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Consumer Goods Pricing Customer Experience Hospitality 287

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. 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 321

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 365

Culinary Cues

JULY 25, 2023

I remember returning to my office, closing the door, and taking the time to collect my thoughts before calling him in. Now, I want you to listen closely, I want you to take this in and store it in a place that can be easily accessed in the future. Sit down, I want to have a serious chat with you. I could sense his uncomfortableness.

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Food Truck Reference Café Take-out 346

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.

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Culinary Cues

JANUARY 11, 2022

Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. 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. PLAN BETTER – TRAIN HARDER.

Customer Experience 371

Customer Experience Café Training Hospitality 371

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you.

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Coaching Sports Point of Sale Take-out 377

Sling

SEPTEMBER 7, 2020

At first glance, you may think that employee training is all about teaching your employees to perform their job according to your standards and procedures. Provide the right kind of training for your team and your business will run smoother than ever before. Effective Employee Training Methods. 1) Online Employee Training.

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Training Coaching Small Business Take-out 78

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. People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again.

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Front of House Coaching Uniforms Back of House 331

Perfect Daily Grind

AUGUST 20, 2019

The list of things you need to train your baristas on is long. A well-trained barista will help your coffee shop run smoother and put smiles on the faces of your customers. So, how long should it really take your new staff members to become fully trained baristas? Internal team training at the Supracafé office in Madrid.

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Training Customer Service Food Safety Customer Experience 101

Culinary Cues

MAY 27, 2023

Make it a cellphone free zone and if possible, integrate service staff and cooks so that it doesn’t end up being another example of “us and them”. [] REINFORCE THE COMMON DENOMINATOR: So, what is it that serves as a common denominator for restaurant folks? Try “FOOD” on for size.

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Technology Front of House Social Media Back of House 351

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. The article was my first to go viral allowing me to realize that so many chefs and cooks were looking for a structure that defines what it means to be a professional. If your direction is planned out then work can be, and will be, enjoyable and rewarding.

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Kitchen Safety Back of House Front of House Food Safety 327

Culinary Cues

DECEMBER 3, 2022

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I spend 15 minutes on the stationary bike still trying to work out that leg cramp, rush through50 sit-ups, take shower and shave, and down two more cups of coffee. I swear by it and never waver from taking the time to touch base with everyone.

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Back of House Hotels Front of House Book 340

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. It was great, but my back didn’t agree, and I eventually had to step out of that role. Take care of it and keep it sharp. One step at a time, grasshopper.

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Kitchen Safety Back of House Hotels Food Safety 331

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. If your restaurant is a number one hit in your area, it may serve you well to open up the exact same concept elsewhere. Replicating an Existing Concept.

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Management Management Document Hiring 370

Culinary Cues

FEBRUARY 5, 2023

This is where cooks come in, this is when cooks are there to help make a difference, to support the good times and provide common ground and calm when the storm takes over. Do I not only realize but also act out the importance of the position and the impact what I do has on the profession? We are a force! Let’s be that force.

Consumer Goods 416

Consumer Goods Uniforms Café Blog 416

Sling

FEBRUARY 10, 2021

But the process takes practice, timing, and a host of other variables to get it right. In this article, the workforce-management experts at Sling define suggestive selling, examine how it can boost business, and give you tips for training your team to incorporate this process into their communication with customers. Example #1.

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Training Employee Relations Customer Experience Customer Service 78

Culinary Cues

OCTOBER 23, 2019

This article stems from a recent experience in a hotel where I was staying. The power went out for a few hours, but when it returned I stopped into the bar for a drink. When I asked for a drink, the bartender told me that she couldn’t serve me because the computer system was down. SIGNS OF INFECTION.

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Hospitality Employee Relations Cash Management Training 207

Culinary Cues

MAY 17, 2023

We have become somewhat immune to what greatness is and what it takes to reach it. How do you jump out of bed in the morning and push yourself to be extraordinary, when extraordinary is pretty ordinary? You can pick this type of person or business out in a crowd – they stand out, they shine, and have magnetism.

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Small Business Café Take-out Definition 433

Culinary Cues

MAY 2, 2020

Breathe in – breathe out. We breathe to cleanse our soul and to refresh our heart, to take time to reflect and put aside our anxiety, to pause and think more clearly, to contemplate the bigger picture and to start anew as an individual or part of a group. This is a time to train yourself to breathe and think more clearly.

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Training Take-out Transportation Customer Experience 299

Culinary Cues

MARCH 3, 2021

In a recent article about Danny Meyer – NYC restaurateur extraordinaire, he talks about his epiphany over the past year – an opportunity he had to truly assess everything about his restaurants and the accepted approach towards operation. PLAN BETTER – TRAIN HARDER. ” -Danny Meyer – Union Square Hospitality. CAFÉ Talks Podcast.

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Dine-in Small Business Seasonal Menu Café 419

Culinary Cues

JUNE 14, 2022

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States.

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Fine Dining Food Supply Customer Service Presentation 469

Perfect Daily Grind

AUGUST 2, 2022

Read on to find out what they had to say. You may also like our article on looking out for barista wellbeing after COVID-19. In early 2020, around 95% of out-of-home coffee businesses were forced to temporarily or permanently close their doors around the world, which put a strain on employers and employees alike.

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Café Hospitality Training Customer Service 188

Perfect Daily Grind

FEBRUARY 27, 2023

To find out more about how the role of the barista has evolved in the Middle Eastern coffee market, I spoke to three local industry professionals. Read on to find out more. You may also like our article on coffee culture in Iran. Depending on the size and structure of a company, these roles can change,” Milorad explains.

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Social Media Back of House Customer Experience 2023 182

Modern Restaurant Management

JUNE 23, 2022

Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Taking orders at the counter and preparing quick meals were not necessarily perceived as stepping stones to better-paid careers with expanded responsibilities. Who makes the magic happen? Fast forward to 2022.

Food 189

Food Food Safety Front of House Fast Casual 189

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

The Restaurant Times

NOVEMBER 24, 2020

And an absolute answer to this is efficient restaurant staff training. This article covers a list of tips that you must employ to improve your restaurant’s staff training and performance in the UAE. Useful Tips To Enhance Your Restaurant Staff Training In The UAE . Ensure that every goal is measurable.

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Training Management Management Tip Distribution 52

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. Are you meticulous about changing the oil in your deep fryer, or filtering out the smell of carbon build up on burner grates and broiler grids?

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Fine Dining Dine-in Front of House Design 319

Perfect Daily Grind

MAY 28, 2023

And while the skills and expertise of industry professionals are still an essential part of specialty coffee, it’s safe to say that relying on technology only serves to support the work they do. Read on to find out what they had to say. You may also like our article exploring automation in coffee roasting. Enjoyed this?

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Food Supply Supplies Technology Article 173

7 Shifts

NOVEMBER 26, 2019

Nearly 200,000 quick-serve restaurant establishments in the United States are not owned by the company whose name is on the building. In this article, we’ll be highlighting six of the most pressing ones, as well as providing steps on how to face or resolve them.

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Franchise Franchising Restaurant Law 2015 369

Sling

APRIL 27, 2023

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. To make the most of the processes you put in place, take the time to perfect — or, at least, improve — your hiring and onboarding system.

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Operations Management Management Inventory 78

Perfect Daily Grind

SEPTEMBER 8, 2022

Read on to find out what they had to say. You may also like our article on career progression for specialty coffee baristas. Jana Elicker is the head of training for Supremo Coffee in Munich, Germany. We can train them to be a good barista, but we can’t change their way of thinking.”.

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Hiring Training Customer Experience Hospitality 134

Cheetah

NOVEMBER 17, 2021

Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons. And that – is worth money. Covid-19 Boosts Food Waste Reduction Trend.

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Waste Compost Food Social Media 148

Perfect Daily Grind

FEBRUARY 13, 2023

You may also like our article on Coffea liberica. A history of coffee in Liberia In order to understand the Liberian coffee sector, we first need to take a look at the country’s complex history. After a training session we attended in Togo , we imported a coffee milling machine which can process dried cherry,” he says. “We

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Agriculture Transportation Cash Management Article 188

Culinary Cues

APRIL 5, 2021

My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner. I had no such plan at the age of 16, so like many who will read this article I was stepping out day after day without any direction. Take the work that you do seriously.

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Take-out Small Business Food Order Café 381