Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022 375

2022 Food Truck Merchandise Point of Sale 375

Restaurant365

MARCH 10, 2022

Carefully train them on quality control, paperwork, specs, and storage. Employees that you designate as receivers should be able to not only recognize various quality levels of merchandise, but also be trained on how to handle the necessary paperwork and any digital recordkeeping. Mistake #4. Poorly Maintained Storage.

Inventory 78

Inventory Management Management Merchandise 78

Restaurant365

MAY 7, 2020

Ensure proper training for food employees with new or altered duties and require that they apply the training according to established procedures. Staff Health, Hygiene and Training. Train all employees on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette. Access a copy of the U.S.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

PathSpot

APRIL 26, 2024

Moreover, organizing regular training sessions reinforces the significance of cleanliness throughout the team. Engaging Your Team: Training and Empowerment Creating a clean culture within your organization relies heavily on engaging your team through thorough staff training on hygiene practices.

Hospitality 40

Hospitality Food Safety Kitchen Safety Food 40

7 Shifts

MARCH 27, 2020

Consider things like merchandise sales, inventory sales, or private cooking lessons. A blog post explaining why you are closed when you expect to reopen is also a good idea. When you apply the principles of menu engineering to your menu, you fuse psychology and design to draw people to the most profitable items on the menu.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Future Food

SEPTEMBER 25, 2019

More and more commercial catering contracts are becoming highly customised ‘living’ documents that are designed with the end customer in mind to actively engage, encourage and reward customer feedback and some caterers will need to make the evolutionary leap while others are leading the way.

Catering 60

Catering Customer Experience Merchandise Customer Service 60

Notch

JANUARY 23, 2019

If he saw good, usable product, the manager would provide some instant training. If you offer complimentary appetizers such as bread or chips, train your servers to ask guests whether they would like them prior to bringing it to the table. You may wish to also offer delivery, take reservations, and/or sell merchandise.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72