Blog Customer Experience Training Uniforms 
Culinary Cues
MAY 15, 2025
It may seem trivial to some, but this begins with the uniform and respecting the traditions and meanings of the crisp white jacket, an ironed apron, polished shoes, and a skull cap for young cooks and toque for the sous chef and chef. Repetition gives the chef experience in how to adjust.
Culinary Cues
JUNE 23, 2024
Why are more and more restaurants reducing service and menus or closing their doors because of a labor shortage while customer demand for the restaurant experience is on the rise? THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great.
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Culinary Cues
OCTOBER 27, 2020
My experience, and I will note that it may not be everyone’s experience, is that kitchens tend to attract a broad array of staff members who come from environments where discipline is not always the norm. There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer.
Culinary Cues
JUNE 3, 2024
It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession.
Culinary Cues
NOVEMBER 11, 2022
But what about your food, what about the guest’s reaction, what about creating memorable experiences, what about your connection to the plate? Take a moment to assess, to line up the results of your work with your vision of the plate, the guest experience, and the brand that you are trying to build. Mission accomplished.
Culinary Cues
MARCH 26, 2022
Develop your standards, teach your standards, execute your standards, measure your standards, and solicit feedback on how those standards sit with customers, vendors, and staff. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. PLAN BETTER – TRAIN HARDER.
Culinary Cues
FEBRUARY 28, 2021
At some point their work stations will be better organized, their uniforms will look a bit more pristine, their knives will be sharper, their attitude toward others will be brighter, and their acceptance of mistakes or slips towards mediocrity (from themselves or others) will not be tolerated. PLAN BETTER – TRAIN HARDER.
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