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There will likely be a bar with some food options, room service (sometimes 24 hours per day), a poolside seasonal caf, Sunday brunch, and multiple banquet rooms that at times will have simultaneous events taking place. Are there scheduled classes to focus on building a cooks base of knowledge?
All this would be for naught if the service staff was uninformed and lacked the knowledge and polish to present the food properly on a plate that was meticulously cleaned by a dishwasher and complemented by a perfectly chosen, stored, and served glass of wine from the bar. A collective effort MVT (most valuable team), not MVP.
If you visit the Union Oyster House in Boston (still in operation today) you can belly up to the original oyster bar where some of America’s most prominent early settlers and political leaders enjoyed a pint and a dozen bivalves. Marine Corps were formed and where the first meeting of the Free Masons took place.
Lets take a look: [] RAISING THE BAR Consumers dont know what they dont know, until they know what they didnt know. Of course, if, in this case, too many restaurants open before the marketplace has a chance to catch up, then failure rates will increase regardless of how operators respond.
When prepared tableside, the well-trained server or matre d would crush garlic between sister table forks, rub the interior of the bowl, use finesse to pour the right amount of olive oil, a coddled egg yolk, fresh lemon, salt and cracked pepper, and freshly grated parmigiana cheese. Food for thought.
They are still on an adrenaline high as they shake your hand and walk out the back door, likely headed for a neighborhood bar for a drink or two before heading home. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food)
From my perspective the answer lies in menu planning, training, and labor efficiency. If you need to charge $20 a glass for wine, then require your bar manager or sommelier to research “great find” wines that cost your restaurant under $15 and can enhance the guest experience for less than $12 per glass. So – what is the answer?
Like an arcade in a family restaurant, a house band at a bar or the fish tank at a seafood joint, holograms provide dining guests with an additional wow-factor — something unseen, to be rumored, Instagrammed or blogged about. The advantages of hologram technology aren’t limited to novelty, either.
This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. And urban bars and restaurants are finding it near impossible to fill their seats (especially during the once busy lunch period) and meet the cost of doing business. Food for thought.
An aspect where you can make a significant difference is finding people from service industries or students with a natural flair for hospitality and providing training in hospitality so they become confident, engaged, and loyal hospitality workers and employees that will stay with you for the long term.
Hire the Right People and Train Them Well Finding top talent is like casting a winning team. Training locks in that potential. The National Restaurant Association found well-trained staff stay 30% longer. Training builds a stronger team. Our blog offers more marketing ideas worth exploringsimple tricks with big payoffs.
Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. PLAY 2: Onboard & Train Your Seasonal Staff. Without proper training and engagement opportunities, your seasonal staff can keep sales in the minor leagues. Train and prepare staff to serve guests in a high-speed, high-volume environment.
BAR-B-QUE JOINT: Maybe your goal is to work in a white tablecloth restaurant and the thought of investing your time in an operation with paper tabletops and bottles of hot sauce on the table does not sit well with your plan. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.
Share, teach, and train others – this is the fuel that drives your own leadership engine. Respect for others leads to the respect you receive in return. [] RAISE THE BAR: As good as you may be today, you should never accept good as the best you can become. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.
Restaurants and bars have continued in this role ever since. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. What we believe, how we evolve, and finding a place to share ideas is at the core of a healthy society. Restaurants open their doors to this important role. [] I WISH I COULD COOK LIKE THAT.
The conversation evolved around local news and gossip, and alcoholic beverages were reserved for bars scattered throughout the community. Ah, but the food and conversation were consistently good, plentiful, and in-expensive. The restaurant was for eating and catching up with the flavor of the town.
Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee. A great story.
You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. That is in our DNA, we can’t really help ourselves. This is what a chef does. Harvest America Ventures, LLC.
Set the bar right from the beginning – We want to be the best fish fry restaurant in town. Seek out individuals who like to serve others, who relish doing great work, who you can depend on to be exacting every time, and who exude a positive approach. [] TEACH AND TRAIN EVERY DAY. PLAN BETTER – TRAIN HARDER. Do it right!
That world-famous bar-b-que joint that has been around for generations is in jeopardy. It doesn’t help those restaurants if their bar operation is unable to accommodate revelers who seek to mingle with friends and buy a few rounds. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Where is the leadership?
PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. All of the details from the mix of beef in your hamburger to the polish on the flatware will lead the operation away from mediocrity and pointed in the direction of excellence. The formula is the same – it’s all about your interest and commitment to make it happen.
It might be an in-service training session, a one-on-one demonstration to a young cook, a pre-meal session with front-of-the-house, or even a simple “words of wisdom” post on the employee bulletin board. MOVE THE BAR. PLAN BETTER –TRAIN HARDER – BE GREAT. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.
“Core values are that guiding light and vision for everybody to lead the way,” says Kelly McCutcheon,“ VP of People at Hopdoddy Burger Bar. Learn more about how Kelly McCutcheon and her team established Hopdoddy's core values in our blog post guide, and listen to Kelly on the podcast here. The Solution: Create a training program.
When you are walking down the street, thinking about where to eat today – drive by that enormous parking lot for your favorite brand restaurant and park on a side street, enjoy a short walk, and pop into that Bistro with 30 seats and 8 stools at the bar. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.
Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. Regional Training Forums – in-person and virtual meetings across the U.S. Hospitality Training Magazine – articles and member blogs with practical training content.
Reliance on strong foundational cooking skills will remain paramount, but fluid menus will likely include mastering sous vide, marination, preparation of fresh charcuterie, low and slow methods like braising and bar-b-que, and the like. [] Grow Your Own. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.
Check out our blog post breaking these red flags down with what to avoid in a job description. In his work, he realized that many employees get thrust into management positions without any training. So he created a universal training manual, his book— The Surprise Restaurant Manager. Texting is a valid format for team training.
Working in a restaurant, bar, coffee shop, or any place that serves food & drink is a fast-paced, always-on career. On the 7shifts blog and social media, we seek to provide actionable and informative content to help restaurant people learn about every corner of the industry. Hiring & Training Course. You'll learn: ??
Restaurants and bars portraying these influences began to pop up first on the east coast and gradually moving westward. Italians, French, Irish, Greeks, Germans, Chinese, Japanese, and every other nationality brought their cultural traditions in search of a place in American life.
Meneau was never trained as a cook, yet his passion for food, for outstanding experiences, and for the significance of excellence allowed this self-taught study of the craft to rise to the culinary world’s highest perch. PLAN BETTER –TRAIN HARDER. www.harvestamericacues.com BLOG. Rest in Peace – chef. Restaurant Consulting.
Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] When it comes to preparing your staff for your reopening, ensure you’ve updated their training for the latest health and safety procedures and precautions your restaurant will be observing. 1 Set goals for the event ?? Advertise!
.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. In our blog on ways to pivot your business model , we suggest: Offering meal kits ??
If you are in control of where, when, and how it is used, then technology is your friend. [] TEAM BUILD OUTSIDE THE KITCHEN: You know that local bar that sponsors a softball team, pick-up basketball game, or even pool team? They might just be onto something important.
After work – Joe can’t wait to trot to the closest bar where his alter-personality kicks in after the second drink. He is in rough shape, his face is bruised and cut, his clothes are spattered with blood, and he is obviously still intoxicated from a late night of bar hopping. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.
PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. These athletes were able to switch on their relationship with the zone, at will. Great teams can somehow make it look easy, but in reality it is nothing more than great planning, meticulous work, loads of practice, and un-compromised levels of confidence in this process.
Watching Katie Ledecky swim the 800-meter freestyle was a chance to witness a single person’s pursuit of best effort and a relentless intent of setting her own bar higher every time she competed. When individuals make the type of commitment to excellence that U.S.
Sample Bookkeeping for Restaurants and Bars: In the hospitality industry without precise record-keeping, even the most successful establishments can find themselves adrift, struggling with cash flow, compliance, and ultimately, profitability. Bookkeeping is the often-unsung hero, forming the bedrock of smart financial management.
bar tabs, spa vouchers for tired feet) or a highlights reel at your regular staff meetings, when you share personal and professional successes as a group, you foster a cohesive community. Provide Ongoing Career Development or Training. Whether you make use of staff incentives (e.g., Another key strategy is talent management.
How you train is how you will perform. There is a direct correlation between training and sustained success. The more you train and develop yourself (and your team.hint, hint) the more success finds it’s fickle way to your doorstep. Once you get obsessed with learning, now it’s time to redirect that into training.
With brands like Wegman’s, Publix, and Whole Foods – retail is now hiring professional chefs to operate their restaurant style, in-store outlets, bulk production for food bars and deli’s, and even catering in some cases. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.
He started on the fry station where his focus was on a few bar appetizers, pommes frites, and an occasional deep fried entrée. Through his on-going training rotation Alex felt himself grow into each position, earn respect from his peers, and slowly become a very good and extremely valuable member of the restaurant kitchen team.
More importantly, how would they know how to differentiate a great strawberry from an inferior one? [] DESCRIBE THE FLAVOR OF BAR-B-QUE BRISKET? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Well, if that cook had never tasted a fresh picked, fully mature strawberry before – how would they know what to expect?
As the country begins to re-open, consumers are flocking to bars to combat the heat and enjoy a drink with their loved ones. Many bars are only able to operate with patio seating, and some may have limited indoor capacity. . Operating under these circumstances presents many challenges for bar owners. Sometimes loss happens.
Winter is the time when red wines jump to centerstage, when hearty IPA’s and sour ales are in demand, when hard cider, bourbon, single malt scotch, and barrel aged whiskeys take up much more shelf space behind your bar. Have your bar manager or sommelier offer a pairing tasting so that they know what beverages to recommend.
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