Culinary Cues

JANUARY 20, 2024

Of course, water should be served and unless a guest chooses the more expensive options for bottled or sparkling water it should flow freely throughout the meal. [] AN ENTRÉE IS NAKED WITHOUT VEGETABLES Yes, restaurants have, to at least a baseline degree, a responsibility to provide a balanced meal. Do it right!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

OCTOBER 30, 2023

It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. Wrap it in front page copies of the New York Times and serve with home cut and fried, salt, and peppered potato chips, and a pickle that you marinated for two months and WOW, people will line up around the block to experience it.

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

Culinary Cues

APRIL 22, 2024

How about insult to injury – it might even be slightly acceptable if restaurants served exceptional artisan bread for what they charge, but in many cases it’s a frozen product that is simply defrosted, warmed, and sliced. Hardly worth the $8-$12 that restaurants charge. I don’t like to rant, but this is a rant worthy topic.

Consumer Goods 260

Consumer Goods Pricing Customer Experience Hospitality 260

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Restaurants need to take a hard look at what they serve, how they serve it, and what they are able to charge in order to EARN a profit. This may be the perfect time to align menu planning, effective buying, solid training, and efficiency.

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

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.

Training 78

Training Coaching Small Business Take-out 78

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.

Training 101

Training Customer Service Food Safety Customer Experience 101

Culinary Cues

JULY 25, 2023

Even if you choose to not pursue cooking as your career, I know that this information will serve you well throughout life.” In that moment I realized my job as a chef was more than operating a restaurant kitchen, more than ensuring consistently great food on every plate, and much more than training cooks about technique.

Food Truck 342

Food Truck Reference Café Take-out 342

Culinary Cues

AUGUST 19, 2023

Prohibition and the Speakeasy: Prohibition from 1920-1933 made it illegal to produce, distribute, serve, or consume alcoholic beverages except as a sacrament in the church and for medicinal purposes prescribed by doctors. Speakeasies did oftentimes serve food, but it was not the centerpiece of their existence.

Hotels 335

Hotels Influencer Compost Recycling 335

Culinary Cues

DECEMBER 15, 2023

If you happen to pass a soldier in uniform – don’t simply smile and say “thanks for your service” – take a moment to ask where they are from, where stationed, and how much longer will they be serving. Wish them a safe and happy holiday and your hope that they will be home again soon.

Hospitality 380

Hospitality Travel 2024 Uniforms 380

Culinary Cues

APRIL 1, 2024

The restaurants were packed with guests from an already full hotel, the coffee hours and receptions went off without a hitch, and the banquet for twelve hundred kicked off with nearly one-hundred servers parading around the ballroom with the first course served Russian style from platters to plates.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new.

Workshop 361

Workshop Article Uniforms Take-out 361

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. PLAN BETTER – TRAIN HARDER. When we add an unprecedented pandemic on top of this then all bets are off. This is the only way that the restaurant business makes sense today.

Customer Experience 367

Customer Experience Café Training Hospitality 367

Culinary Cues

DECEMBER 19, 2022

PLAN BETTER – TRAIN HARDER. Over 800 articles about the business and people of food). They will celebrate on another day – a way to compensate for the absence. But it won’t be the same. They all sacrifice for the business of hospitality. So, what can the average person do? Harvest America Ventures, LLC. Restaurant Consulting.

Hospitality 375

Hospitality Café 2022 Specials 375

Sling

FEBRUARY 10, 2021

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. Tips For Training Your Team In Suggestive Selling. Schedule Time For Suggestive Selling Training.

Training 78

Training Employee Relations Customer Experience Customer Service 78

Culinary Cues

MAY 1, 2023

We relish the days when a busy dining room is served, mistakes are non-existent, and plates come back clean from tables of very satisfied guests. Celebration is common in the kitchen. We get that warm, fuzzy feeling when the chef gives us a smile or a nod of appreciation or simply says: “Great Job”.

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

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. There needs to be a symbiotic relationship between the two.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

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.

Management 370

Management Management Document Hiring 370

7 Shifts

OCTOBER 21, 2021

Working in a restaurant, bar, coffee shop, or any place that serves food & drink is a fast-paced, always-on career. But we also recognize that many managers are often thrust into these positions with little to no formal training. Hiring & Training Course. Creating a Staff Training Manual. ???? You'll learn: ??

Management 195

Management Management Website Management Social Media 195

Culinary Cues

AUGUST 21, 2023

But this became more difficult when restaurants serve a larger role in American life. Restaurants, to be successful, had to be flexible with what, how, and when they served and respond with appropriate pricing. Restaurants are immediate targets when the economy dips – “cut out the frills”. In some form, this will return.

Back of House 390

Back of House Food Supply Government Dine-in 390

Perfect Daily Grind

MAY 29, 2023

You may also like our article on using software and data to improve performance in coffee shops. Most baristas working in specialty coffee shops and roasters receive months of formal training. Without access to reliable data, you can only rely on training, quality equipment, and brew recipes,” Andy tells me.

Customer Service 151

Customer Service Customer Experience Equipment Café 151

Culinary Cues

JANUARY 23, 2023

One of the most important statements about leadership and management I ever heard has stuck with me for decades: “If you are not serving the customer (fan) directly, then your job is to serve the person who is.” It is this attitude and process that attracts the very best. Support your local restaurant/team in pursuit of the carrot.

Coaching 374

Coaching Sports Point of Sale Take-out 374

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. 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?”

Front of House 328

Front of House Coaching Uniforms Back of House 328

Perfect Daily Grind

AUGUST 2, 2022

You may also like our article on looking out for barista wellbeing after COVID-19. It takes a significant amount of investment to train baristas to a high level, so an increase in staff turnover also means an increase in costs for coffee shop owners. Then read our article on career progression for specialty coffee baristas.

Café 188

Café Hospitality Training Customer Service 188

Culinary Cues

OCTOBER 23, 2019

This article stems from a recent experience in a hotel where I was staying. When I asked for a drink, the bartender told me that she couldn’t serve me because the computer system was down. When I asked for a drink, the bartender told me that she couldn’t serve me because the computer system was down.

Hospitality 206

Hospitality Employee Relations Cash Management Training 206

Culinary Cues

FEBRUARY 5, 2023

When you step into your kitchen is it with a sense of obligation to represent the very best, to become better at the job every day, and to respect those with whom we work and those who we serve? Let’s be that force. To cook is to pay tribute to the person who grew or raised the ingredients we work with. Represent the profession. Do it today!

Consumer Goods 412

Consumer Goods Uniforms Café Blog 412

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.

Dine-in 416

Dine-in Small Business Seasonal Menu Café 416

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.

Training 52

Training Management Management Tip Distribution 52

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.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

JUNE 16, 2023

Every position is important – an understanding that would serve him well throughout his career. You learn more every day, from every situation, from every team, and from each chef with whom you serve. As a result of his first experience in the diner, occasionally, Shawn would jump in to help the dishwasher.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

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. Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. Who makes the magic happen? Fast forward to 2022.

Food 189

Food Food Safety Front of House Fast Casual 189

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. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 487

Beverage Events Food Order Website Management 487

Culinary Cues

DECEMBER 3, 2022

The hotel restaurant doesn’t serve lunch (except for special events) which gives us a chance to catch our breath. Stay tuned for the next article – FULL HOUSE -ALL HANDS-ON DECK. PLAN BETTER – TRAIN HARDER. Over 800 articles about the business and people of food). We will likely top 200 for dinner. Restaurant Consulting.

Back of House 337

Back of House Hotels Front of House Book 337

Perfect Daily Grind

SEPTEMBER 8, 2022

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. In the mixology industry, meanwhile, people will easily pay £20 (US $23.61) for a cocktail because it is served by a highly-skilled bartender,” he adds.

Hiring 134

Hiring Training Customer Experience Hospitality 134

Modern Restaurant Management

JUNE 25, 2020

Such a large return can introduce uncertainty, therefore it’s important for your leadership team to serve as a resource and field any employee questions or concerns throughout the process. Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms.

Employee Relations 218

Employee Relations Customer Experience Communication Training 218

Culinary Cues

JULY 18, 2023

This knife that served me so well must be disappointed in my lack of attention. 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 70 interviews with the most influential people in food

Hotels 347

Hotels Blog Café Management 347

Culinary Cues

MAY 17, 2023

How does a restaurant move forward and inspire cooks, servers, and guests if extraordinary means that the food they serve fits the basic model of: “hot food hot, and cold food cold”? How do you jump out of bed in the morning and push yourself to be extraordinary, when extraordinary is pretty ordinary? Where is the sizzle in that?

Small Business 430

Small Business Café Take-out Definition 430

Culinary Cues

MAY 2, 2020

This is a time to train yourself to breathe and think more clearly. Learn from your mistakes, and hold on to your successes – they will continue to serve you well through any crisis. [] SHARE WITH OTHERS. PLAN BETTER – TRAIN HARDER. over 600 articles that are there for your benefit). You are not alone.

Training 296

Training Take-out Transportation Customer Experience 296