Culinary Cues

MARCH 3, 2024

We all remember them from high school days – those cliques of conformity based on a desire to “fit in” – right? The cool people with whom you would do or say anything just to be accepted. Anyone who has been hired as a new employee knows the feeling of being on the outside of groupism. Well, we’re not in high school anymore.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

NOVEMBER 27, 2020

We are a blend of our experiences and the people whom we let in to our lives. To that Hotel GM who interviewed me for a supervisor position right out of college. Everyone and everything influences the personal and professional product that we become. So, for better or worse – here are my remembrances. I took his advice.

Influencer 493

Influencer Hotels Education Hiring 493

Culinary Cues

FEBRUARY 16, 2022

Desperation is never a good approach towards hiring. I know how difficult staffing is right now, believe me – I hear it every day from every chef that I communicate with. But desperation hiring is, more often than not, a terrible way to staff your kitchen. Simple question, right? Yes, let’s start there.

Uniforms 447

Uniforms Hiring Consumer Goods Communication 447

7 Shifts

FEBRUARY 15, 2022

About a year and more than a dozen episodes later, we had the privilege to interview a wide range of folks with advice on everything from hiring staff , to creating content, to providing benefits, and increasing profits. Storytelling is an essential part of the hiring process. Your smartphone is your restaurant's media center.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

APRIL 30, 2023

This is the most important measure of success when it comes to investment in people or ingredients.” Like many of you, I sat and watched, with great anticipation, the days of the NFL Draft. Who will my team be able to lasso and pull into the organization? What will they contribute? Will they help us drive all the way this year?

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Culinary Cues

OCTOBER 27, 2023

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 make it simple, the restaurant can choose to be either chef centric or restaurant centric.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

JUNE 29, 2020

Personally, I have never understood blatant prejudice that is based on erratic and unfounded perceptions that an entire race, gender, nationality, age group, or for that matter any group of people identified as different can be problematic or not worthy of respect. It has always been my experience that kitchens are the great equalizer.

Blog 450

Blog Training Café Customer Experience 450

Culinary Cues

MAY 5, 2021

The best managers, and the most effective chefs are the ones who hire competent people, train them, encourage them, and delegate what is best suited to their position. I thought you would be a great colleague to ask.”. Is there truth to this? Of course, this is true so what is the solution? Is there truth to this?

Hotels 473

Hotels Employee Relations Coaching Training 473

Culinary Cues

MAY 8, 2023

As I watched people riot in France over moving from a retirement age of 62 to 64 and their discontent with the national 34-hour work week and five weeks mandatory vacation time, I can’t help but reflect on what chefs have considered a normal workday, week, and career for generations. No pain, no gain – right?

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

MARCH 27, 2020

It is human nature for the vast majority of people to look to a person or persons to show the way, to set the tone, to be honest and to give hope through action. There are people who selflessly step up and do what they believe is right, even in the absence of real leadership. At the same time – they crave leadership direction.

Leadership 388

Leadership Healthcare Social Media Government 388

Culinary Cues

FEBRUARY 2, 2024

Don’t get me wrong, there is still an abundance of restaurants that do it right and build respect into their core beliefs, but just like a virus – what begins as insignificant can grow to become a systemic problem if left unchecked. Yes, I have been preaching the need for change in restaurants. A lack of respect is a problem.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Those who strive for excellence are far more likely to succeed and those who avoid doing things right will most likely fail.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

MARCH 15, 2021

There has never been a more important time for culinary schools than right now. Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change.

Education 587

Education Food Supply Training Communication 587

Culinary Cues

APRIL 2, 2020

You may never have a better chance to ask and answer this question than right now. This is the beginning of IDEATION and the purpose of the process. There have been many days when you have probably said to yourself – “I should have done that differently.” NOW IS THE TIME. If you think about it – this is a very exciting premise.

Guest Recovery 491

Guest Recovery Take-out 2019 Hiring 491

Culinary Cues

JUNE 13, 2023

In fact, over time, it seems as if people prefer to use it as a negative. This is more work than I bargained for” somehow implies that a person was deceived during the hiring process and the fact that they must invest of themselves doesn’t quite sit right with them. “I I got the job!”

Article 406

Article Social Media Blog Café 406

Modern Restaurant Management

SEPTEMBER 25, 2020

The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. Instead of waiting for customers to come to you, a food truck can go wherever there are hungry people, whether that’s a music festival or a corporate lunch.

Food Truck 445

Food Truck Food Food Safety Customer Service 445

Culinary Cues

MAY 9, 2021

But is America filled with a generation of lazy people, sitting at home playing video games and waiting for a government bailout? Are there some people who are lazy and waiting for a handout – of course there are some, there always have been, and there always will be, but is it generational, is it somehow genetic? I don’t think so.

Government 474

Government Café Education Hiring 474

Culinary Cues

MAY 18, 2020

We are an industry that provides so much more than an opportunity to satisfy physical hunger – we are an industry that provides a forum for people to gather, to embrace, to break bread and clink glasses, to tell stories and to laugh with reckless abandon – this is what hospitality is all about.

White Paper 520

White Paper Certification Food Safety Food Supply 520

7 Shifts

OCTOBER 9, 2020

Restaurant website design: Taking a DIY approach vs. hiring a web development team Consider whether you want to build your restaurant's website or hire someone to do it for you. Do I have the budget to hire a web development team? About - People find it easier to connect with other people, rather than with businesses.

Design 397

Design Online Ordering Social Media Website Management 397

Culinary Cues

AUGUST 26, 2024

Please, stop, take a breath, look at what you are doing, and do it right. This is a plea to those who work tirelessly in restaurant kitchens, the chefs who are paid to lead those operations, and the owners who depend on raving fans and some semblance of profitability. Ugh, frustration is setting in. It really hurts me to say this.

Dine-in 443

Dine-in Training Seasonal Menu Sports 443

Modern Restaurant Management

NOVEMBER 7, 2023

That’s because 41 percent of people prefer to order food online rather than in-store. Invest in an Online Presence Social media platforms provide an unparalleled opportunity to get in front of the right audience at the right time. The future is digital. They want engaging content that keeps them entertained.

Marketing 508

Marketing Social Media SEO Front of House 508

Modern Restaurant Management

SEPTEMBER 16, 2020

What’s working right now: Hours should be updated everywhere: Facebook, google my business, yelp, your website, etc. People don’t know who shut down, who’s only curbside, etc. Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Modern Restaurant Management

MAY 21, 2020

Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. Offer Safe and Contact-Free Services.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

7 Shifts

JULY 24, 2020

7shifts Marketing Team Recommends Just like marketing, people always come first in the restaurant business. 7shifts Marketing Team Recommends Just like marketing, people always come first in the restaurant business. That’s why we’ve selected 3 books that focus on people—customers and staff. Published: 2009 ?? Goodreads: 4.09

Book 370

Book Management Management Restaurant Law 370

Social Hospitality: Restaurants

MAY 18, 2020

That’s not just because people are traveling more. Treat these people well, so they will treat your customers well. Some owners of small restaurants and hotels may not feel like they need to hire people for a specialized marketing team. From 2009 to 2017, gross bookings in U.S. Create Special Offers for Customers.

Hospitality 309

Hospitality Marketing Social Media Hotels 309

Culinary Cues

JANUARY 20, 2024

Chefs know how to plan the right combinations to maximize the experience and that is exactly how an entrée should be offered. There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices.

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

Culinary Cues

AUGUST 31, 2024

When properly developed and integrated into your operation, the mission statement will impact who you hire, how you train, the products you develop and sell, the way you lead and manage, how employees interact, the way that guests are approached, and how the world perceives you (the business) to be. Ahh…the mission statement.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

NOVEMBER 10, 2021

Every restaurateur and chef that I know is focused on one big challenge – finding people to work. Both decisions seem to make sense, but are they the right decisions by themselves? This is always, always, always the case. It seems to me that this is where we are with our decisions about restaurant operation.

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

Culinary Cues

MARCH 21, 2022

From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen.

Front of House 443

Front of House Back of House Point of Sale Food Order 443

Harbor Touch

MARCH 18, 2025

From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Hire the Right People and Train Them Well Finding top talent is like casting a winning team. Dont rush new hires into action. Running a restaurant is a demanding job.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. In this manner – competition helps to drive people to always improve. United in purpose is the call to arms.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

DECEMBER 5, 2023

In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. The fact of the matter is: “Wax On, Wax Off” is great advice.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Indoor Media

JANUARY 1, 2021

Today, legal blogging is a competitive world. Many law firms have turned to blogging to reach potential clients and keep their brand relevant during Covid-19. While it may look easy, there’s actually a lot to running a successful legal blog. While it may look easy, there’s actually a lot to running a successful legal blog.

Blog 148

Blog Advertising SEO Article 148

Culinary Cues

JANUARY 15, 2022

Putting one foot in front of the other may be the right place to start, but inherently we all want to run. Of course, we require those important things to survive, but survival to the average person is never enough. Getting by does not inspire and will never address the potential that we all have.

Uniforms 450

Uniforms Front of House Food Safety Healthcare 450

Culinary Cues

APRIL 24, 2020

Why do these people choose to open a restaurant when the daunting amount of work involved is a given, when the challenges of keeping the lights on and stoves operating are constant, and when even the smallest amount of profit is never a given? Here are my unsubstantiated beliefs: [] THE ART OF EXPRESSION.

Article 409

Article Point of Sale Take-out Dine-in 409

Culinary Cues

APRIL 3, 2020

As we are seeing so vividly right now – when we fail to plan for the possibilities we will always wind up chasing the problems rather than moving past them. As we are seeing so vividly right now – when we fail to plan for the possibilities we will always wind up chasing the problems rather than moving past them.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too.

Marketing 418

Marketing 2020 SEO Loyalty Program 418