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JUST DON’T KNOW OR JUST DON’T CARE

Culinary Cues

We hire and fire, increase pay, or add more staff, change restaurant menus or add convenience foods to reduce the need for qualified employees, or simply accept that poor attitudes and inconsistent product are just “the way it is.” A training investment in your people is an investment in the success of the business.

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THE 21 KITCHEN RULES FOR EVERY CHEF TO FOLLOW

Culinary Cues

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. Now that you have invested all that effort, it’s time to trust them to do the job you hired them for. The article struck a nerve with its focus on A Cook’s Kitchen Laws.

Coaching 375
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CHEF-CENTRIC RESTAURANT OR RESTAURANT-CENTRIC CHEF

Culinary Cues

This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given. The hiring process, specifically the vetting of candidates for the position is critical. To this end, cooks know exactly what to do and are trained to execute accordingly.

Hiring 398
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CHEF – SHOULD YOUR BELIEFS COUNT?

Culinary Cues

But, to chefs, as much as this objective will always reign supreme, there are also those personal stakes in the ground that surround food and people that are central to who they are. Be clear about the standards you will not compromise on at the time of hire.

Café 322
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KITCHEN RESPECT

Culinary Cues

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 357
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PROUDLY SIGN THAT PLATE

Culinary Cues

Maybe, my expectations are unrealistic, but really all I want is a plate of food that reflects caring, effort, decent technique, well developed flavor, and a little thought when it is placed on that plate. It doesn’t need to parallel those outstanding restaurants I mentioned before – just good food, made with a little passion and care.

Dine-in 361
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Hiring A Restaurant Consulting Firm

The Restaurant Group

In the bustling and dynamic food service industry, you always try to provide a pleasant guest experience while ensuring a positive cash flow after all expenses have been accounted for. Since these expenses comprise 28% to 45% of total food sales , TRG helps you incorporate savvy cost management strategies.

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