Culinary Cues

APRIL 18, 2023

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.

Food Truck 319

Food Truck Back of House Education Training 319

Culinary Cues

AUGUST 31, 2020

I don’t have time to tell you everything” demonstrates a lack of understanding the importance of taking the time to make employees, vendors, and customers comfortable with your style of management and the decisions you make. This is what brings a team together and firing on all cylinders. [] LACK OF TRAINING.

Leadership 398

Leadership Point of Sale Training Coaching 398

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. The support staff members include those dishwashers, and cleaners who keep the ship afloat during the chaos of prep and assembly.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

MAY 12, 2022

Some of you will respond by pointing to the crazy cost of goods increases in recent years or the fact that we now (rightfully so) have to pay our employees a living wage or even provide some basic benefits – so we have no choice but to charge what we charge. PLAN BETTER – TRAIN HARDER. How will you approach it?

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

Culinary Cues

JULY 4, 2021

On top of this – restaurants are offering wages that were unheard of pre-pandemic and still employees are not inclined to return to kitchens and dining rooms. The quick fix may just be a dramatic change in how we plan and present our menus. The important reality is that we MUST MAKE CHANGES NOW!

2021 495

2021 Food Supply Seasonal Menu Supplies 495

7 Shifts

OCTOBER 21, 2021

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. But we also recognize that many managers are often thrust into these positions with little to no formal training. Hiring & Training Course. Lessons include: ??

Management 195

Management Management Website Management Social Media 195

Culinary Cues

MAY 15, 2021

So, what are the lessons offered and what should we learn: FROM THE EMPLOYER’S PERSPECTIVE: We are not prepared: Other businesses, as part of their operational strategy, build in scenario planning that helps to develop action plans for the expected and unsuspected. The “new” strategy must be to plan more effectively.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

APRIL 13, 2020

Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission. This only makes sense (already required in most healthcare facilities). [] SERVESAFE REQUIREMENTS FOR ALL EMPLOYEES.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

Culinary Cues

APRIL 1, 2024

We all have our particular missions that do not include small talk. He has a concert in town, as you know, planned for this weekend. I pass housekeeping where the heat from commercial laundry equipment and manglers pressing sheets and towels is palpable. I pay the staff little mind and they never look up as I pass.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Restaurant365

AUGUST 21, 2020

For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. Learning the basics of restaurant HR and payroll can help you prepare a plan that works for your business. Design an employee onboarding process. Human resources and payroll overview.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

MAY 5, 2020

Look at your restaurant reopening through the eyes of the employee and the guest. It doesn’t make sense to reopen without a well thought out plan on how to keep all stakeholders safe, how to communicate your commitment to everyone, how to live that commitment, and how to rebuild a level of trust that alleviates fear and anxiety.

Kitchen Safety 284

Kitchen Safety Food Safety Food Truck Communication 284

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

FEBRUARY 25, 2021

As the chef you are charged with helping your employees give a good days work for a good days pay, but to do that effectively you must understand the environmental factors that impact this work. If you expect your employees and co-workers to trust you and the decisions that you make then it is imperative that you trust them first.

2021 396

2021 Point of Sale Reference Take-out 396

Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant. CAFÉ Talks Podcast.

Menu 388

Menu Seasonal Menu Front of House Café 388

Culinary Cues

JANUARY 15, 2022

Make your employees a priority. [] RESPECT and SUPPORT: Treat your cooks the way you would want to be treated. Celebrate their engagement by using the word “thanks” as often as possible, smiling, or giving a thumbs up, shaking their hand, putting their name on a menu, recognizing them as an employee of the week, etc. Bill Bradley.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

7 Shifts

SEPTEMBER 15, 2020

One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. As well as higher cleaning standards, your restaurant cleaning template will breed employee accountability.

Management 195

Management Management Download Leadership 195

Culinary Cues

SEPTEMBER 14, 2019

Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day. 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. HAVE A PLAN.

Front of House 292

Front of House Communication Leadership Back of House 292

Culinary Cues

MAY 28, 2022

Build 30 minutes into your planning and schedule before you open the dining room. Plan the menus for a week and post them – build anticipation for the family meal. No one is AWOL from family meal including chef, sous chef, manager, dishwasher, and cooks who are behind on their mise en place. DEDICATE THE TIME.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

7 Shifts

JULY 10, 2020

And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening. Here’s how to plan your restaurant’s grand opening (or re- opening) to get back to business with a bang. Plan your staffing ?????

Events 351

Events Social Media Kitchen Safety Seating 351

Culinary Cues

FEBRUARY 12, 2020

A healthy employee is an energized employee, an employee who feels good about themselves, and this will, without a doubt, impact their work and their engagement with the rest of the team. Be an advocate within your restaurant for a benefit package that includes exercise.

Education 309

Education Consumer Goods Training Back of House 309

Culinary Cues

SEPTEMBER 15, 2022

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. Customers, employees, competitors, vendors, and any stakeholder connected to your experience deserves respect. PLAN BETTER – TRAIN HARDER.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

JULY 20, 2021

Anxiety over the complexity of required job outcomes that include product quality, timing and efficiency, financial performance, personal brand control, dependance on others, etc. Anger over a realization that a kitchen did not meet expectations can often be associated with a realization that the chef failed to properly train or communicate.

Training 474

Training Leadership Café Waste 474

Culinary Cues

MAY 2, 2020

This is a time to train yourself to breathe and think more clearly. Cooks and other kitchen employees depend on the chef’s ability to plan effectively and problem-solve when need be. Every chef understands that the success of a restaurant is in the hands of the team that he or she is able to put together, train, and support.

Training 296

Training Take-out Transportation Customer Experience 296

Culinary Cues

APRIL 2, 2020

It might have been the purpose of the restaurant, the over-riding theme, the systems used, the menu, the staffing model, the hours of operation, the way that you compensate employees – or for that matter the type of employees that you hired – certainly there is something that you wish that you could do over. PLAN BETTER – TRAIN HARDER.

Guest Recovery 392

Guest Recovery Take-out Hiring 2019 392

Sling

MARCH 26, 2022

Employee retention should be high on every manager’s priority list. If it’s not, you run the risk of your best employees leaving for greener pastures. But an employee leaving doesn’t just impact you, the manager. And then there’s the inevitable effect all that stress has on employee productivity and engagement.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Culinary Cues

MAY 8, 2022

When I was 15 years old the furthest thing from my mind was planning my future. This was the beginning of that age when aside from finding a way to be independent and seeking a girlfriend, there was very little planning going on. We can get by without some employees, but the place falls apart without the dishwasher.

Back of House 362

Back of House Take-out Café Government 362

7 Shifts

AUGUST 15, 2022

Check out this blog and video on the top 9 interview questions to ask as an owner. We've also included a roundup of interview best practices you should be aware of before showing up to speak to the hiring manager. For instance, were you responsible for restaurant employee scheduling or managing a log book ? Table of Contents.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

7 Shifts

SEPTEMBER 10, 2021

It articulates what you do for customers, employees, and owners (your goals) and clarifies what you offer a specific market segment (your strategy). They describe what you do for customers, employees, and owners (your goals) and clarify what you offer for a specific market segment (your strategy). Not sure if this plan is a fit?

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Sling

APRIL 27, 2023

These essential activities include everything from scheduling your team , assigning tasks , and managing inventory to controlling labor costs , executing payroll , and complying with labor laws. That’s why it’s so important to make clear plans for all the tasks that need to happen throughout the day.

Operations 78

Operations Management Management Inventory 78

Culinary Cues

MAY 21, 2023

Now, I will avoid attempting to explain the human consequences of this both mentally and emotionally, but let’s look at how this new means of communication through social media can affect everything we do, including our culture in the restaurant business. We can’t find any staff, so we have no choice.

Technology 335

Technology Social Media Back of House Front of House 335

Culinary Cues

JUNE 16, 2020

It has been a while since employees and guests have walked through your restaurant doors. Build menus and experiences that demonstrate that the experience is important and the price is right. [] RE-INVEST IN EMPLOYEES. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This might backfire.

Social Media 285

Social Media Entertainment Email Marketing Customer Experience 285

Culinary Cues

JANUARY 11, 2020

Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. But, the most effective way to improve this connection with employees is to communicate through storytelling.

Communication 310

Communication Leadership Employee Relations Entertainment 310

Culinary Cues

APRIL 30, 2020

Do we open in such uncertain times and potentially endanger our employees and guests? We realize that opening in the next few months will require social distancing of at least 6-feet, use of masks, significant improvements in on-going sanitation, and maybe temperature screening of employees and customers.

Point of Sale 306

Point of Sale Customer Service Customer Experience Cash Management 306

Culinary Cues

JULY 23, 2020

The solutions rest on the shoulders of training, setting examples, equitable enforcement of operational standards, provision of the tools for employees to be successful, support of their efforts, honest critique, and all done under the umbrella of strength – a 100 percent commitment to excellence without exception. Grace in Business.

Leadership 410

Leadership Definition Employee Relations Training 410

Culinary Cues

JANUARY 12, 2021

This place tucked away in the hills of the northeast represented the epitome of culinary arts in their American Plan dining room. A stay at the Balsams included all meals – each one representative of the dining style that had a long history of classic representation. PLAN BETTER – TRAIN HARDER. Rest in Peace Chef!

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

Culinary Cues

FEBRUARY 16, 2021

I know how many sleepless nights went into the decision to lease a space, writing a check for the kitchen equipment, filing for an LLC, hiring those first employees, receiving that first order from vendors, and wondering if there will be enough money to pay the bills each week. PLAN BETTER – TRAIN HARDER. Mary Hopkins – 1968.

Fine Dining 433

Fine Dining Employee Relations Front of House Small Business 433