Culinary Cues
NOVEMBER 10, 2023
Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. I did this, this is my work”!
Modern Restaurant Management
FEBRUARY 8, 2023
can help restaurateurs automate tasks and lessen the burden of staff running the front and back of the house. More importantly, the overall working conditions remain an issue as restaurant staff, front-of-the-house managers, and servers have to put on their A-game daily, working grueling hours, despite the low pay.
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Modern Restaurant Management
MAY 24, 2022
It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. The COVID-19 pandemic didn’t only change how we work – it changed what we want in a work environment. A little thank you goes a long way. Organize company events. .”
Sante
JUNE 9, 2020
This translates to a smaller kitchen with less culinary staff to produce a diverse, quality menu with less labor costs for the back of the house. Virginia-based Cuisine Solutions (CSI) has recently been tapped to assist with menu development, as well as kitchen design for the upcoming Taffer’s Tavern franchise.
Bingage
JANUARY 15, 2020
Attend seminars, webinars, meet people who are already working in the industry have a healthy conversation with them, follow their strategies, if required join classes with your staff for training purposes. It will train you to face the actual battle in the ground. Related Read: Different Types of Restaurant Establishments.
The Restaurant Coach University
JANUARY 30, 2017
However, chances are, no one really trained you on how to be an effective restaurant manager. Many people in this predicament fall back on modeling the behavior of past managers they have worked with… good and bad. Congratulations, you got the promotion! Act like those terrible managers from your past and you become like them.
Culinary Cues
DECEMBER 8, 2022
The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.
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