Culinary Cues

APRIL 10, 2023

I hear enough comments from cooks (new and well-seasoned) who say they had enough, the business is horrible, lacking in any form of empathy, poorly managed, uncaring abusers of hard workers, proponents of sadistic work environments, and not worthy of anyone’s consideration for a career.

Employee Relations 475

Employee Relations Restaurant Law Waste Article 475

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. If you’re still using Excel spreadsheets for inventory management, you are taking unnecessary manual steps and adding opportunity for error to the process, which can contribute to your rising food prices. from a year ago.

Inventory 148

Inventory Pricing Management Management 148

Culinary Cues

DECEMBER 21, 2023

The dishwashers who failed to show up, the fellow cooks who called out at the last minute, and the host who didn’t understand the importance of managing the door were part of a master plan that helped us to learn how to survive in adverse conditions. Yes, I am grateful for all of this.

Kitchen Safety 419

Kitchen Safety Food Safety 2024 Inventory 419

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. Restaurant waste nips away at profitability – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. When menus are well researched and managed then a restaurant stands a chance of success. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

Culinary Cues

FEBRUARY 9, 2022

If a chef fails to understand this, then he or she will eventually fail in that position. [] A Business Manager. To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. PLAN BETTER – TRAIN HARDER.

Restaurant Law 413

Restaurant Law Coaching Café Sourcing 413

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

MAY 4, 2022

The chef and manager cannot watch every penny, but you and your co-workers can. [] RESPECT OTHERS: Male, female, young, old, dishwasher or executive chef, owner, manager, vendor, delivery driver, co-workers, farmer, guest, health inspector and anyone else who crosses your path – BE RESPECTFUL! PLAN BETTER – TRAIN HARDER.

2022 376

2022 Coaching Education Kitchen Safety 376

Culinary Cues

JULY 8, 2021

This knee-jerk reaction is true with positions from dishwasher to chef, and server to manager. Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Let’s try to avoid going down that path.

Sports 473

Sports Take-out Café Training 473

Restaurant365

MARCH 10, 2020

Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. What is Restaurant Inventory Management? How To Manage Restaurant Inventory.

Inventory 103

Inventory Management Management Waste 103

Culinary Cues

DECEMBER 30, 2022

NETWORK: Make your list of accomplished cooks, chefs, managers, entrepreneurs whom you would like to emulate. Take an in-person or on-line class, participate in tastings, ask your restaurant manager or sommelier for some pointers – it is not only a good career move, but it can also be fun! PLAN BETTER – TRAIN HARDER.

Workshop 365

Workshop Article Uniforms Take-out 365

Restaurant365

JULY 21, 2021

How do you keep track of all these different shipments and ingredients to minimize food waste, ensure you are prepared for service, and optimize what you’re spending on your ingredients? Understanding how to master restaurant inventory management is an invaluable skill. Set up your POS to track restaurant inventory.

Inventory 78

Inventory Management Management Waste 78

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. Use a budget system to ensure you are proactively managing your spending. Manage inventory levels. Theoretical Food Cost.

Inventory 78

Inventory Management Management Merchandise 78

Hot Schedules

FEBRUARY 23, 2022

Additionally, trust between management and staff grows when employees don’t have to risk illness themselves working alongside sick coworkers. Going this route also frees up management from HR administration to complete more front-of-house tasks. Offer Training and Continuing Ed. b3lineicon|b3icon-conference|?|Konference.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Without extended PPP benefits, bank loan deferrals, help for landlords, and business recovery training for small restaurants – this system will crumble. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. Every Chef, Manager, or Owner must understand systems and controls. PLAN BETTER – TRAIN HARDER.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Culinary Cues

APRIL 3, 2020

We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them. Make sure that every employee is properly trained and on-board with the importance of this process. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Guest Recovery 319

Guest Recovery Social Media Kitchen Safety Food Safety 319

7 Shifts

AUGUST 10, 2020

Even though the practice of restaurant management continues to move digital, the physical space of your restaurant back office still needs to be organized. In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency.

Document 351

Document Restaurant Law Book Point of Sale 351

Restaurant365

OCTOBER 30, 2020

As a restaurant owner or manager, sometimes you may need to jump in to help keep business running smoothly. However, the day-to-day tasks can distract from the bigger-picture work that is essential for your long-term business health: restaurant operations management. What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

DECEMBER 11, 2020

As 2021 begins, there are many restaurant management best practices that can be applied to strengthen your business, in the short and long term. Manage cash flow by creating a cash flow forecast. This way, you can take immediate action on issues like incorrect portions or food waste (explored below).

2021 136

2021 Cash Management Management Management 136

Goliath Consulting

DECEMBER 4, 2023

Investing in one of these, such as a smart fridge, can also reduce food waste. Programmable Thermostats Restaurants can manage their heating, ventilation, and air conditioning (HVAC) systems more efficiently by installing programmable thermostats. Additionally, maintenance of this system prevents unnecessary energy and financial waste.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Restaurant365

MARCH 10, 2020

Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. If it’s not on the shelf, it can’t be stolen, spoiled or wasted. What is Restaurant Inventory Management? How To Manage Restaurant Inventory.

Inventory 78

Inventory Management Management Waste 78

The Rail

APRIL 25, 2023

However, with increased demand comes the need for effective delivery management. Effective delivery management is crucial for restaurants to ensure timely and accurate deliveries, maintain customer satisfaction, and ultimately, drive revenue.

2023 59

2023 Delivery Management Management 59

Restaurant365

AUGUST 4, 2020

When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. When you think of your restaurant finances, you don’t always equate it with inventory management.

Inventory 78

Inventory Management Management Cash Management 78

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

Waste 60

Waste Audits Food Back of House 60

Culinary Cues

FEBRUARY 6, 2022

My parents were convinced that I needed a college education and without any other indication of a potential career other than “I would really like to be in a band”, they pushed me from the baseline of kitchen helper to maybe try your hand at hotel management. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Back of House 424

Back of House Reference Presentation Mobile Ordering 424

Culinary Cues

JULY 31, 2023

This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. The owner, manager, and chef cannot control these things alone – every cook must step up and contribute to the control process to help the restaurant remain viable. Don’t let them down.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327

Clover - Restaurants

MAY 7, 2024

Work closely with the management team to brainstorm new ideas, promotions, and special events. Lead and manage back-of-house kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Provide guidance, training, and support to foster a positive and productive work environment.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Culinary Cues

MARCH 30, 2020

We need to take the time to define a concept, a menu, and a system that will allow for a more reasonable and manageable profit picture. [] CONNECTING WITH THE MARKET: This is the time to build a greater understanding of the new marketing environment for businesses. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Small Business 358

Small Business Food Supply Food Truck Healthcare 358

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. This is especially important when training new employees.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. Training new employees and helping them to perform their jobs successfully is a top priority now. Contact us to learn more.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Food Supply 148

Restaurant365

MARCH 23, 2022

Closely manage your inventory. Restaurant inventory management monitors what ingredients come into your restaurant, what is leaving, and what is left over. Accounting for potential areas of inventory loss such as wait staff errors, kitchen waste, or incorrect preparation can be time consuming, but necessary. Cost out recipes.

Food 78

Food Waste Inventory Food Order 78

Hot Schedules

SEPTEMBER 8, 2021

To get new workers — whether part- or full-time — up to full efficiency, department heads and team leaders need to devote proper time and resources to train. If employees are improperly trained and expected to take on more responsibilities than normal, you can expect burnout and increased turnover.

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Culinary Cues

OCTOBER 8, 2019

Tight profit margins are managed through inventory eyes. The prep cook is an accomplished cook who takes pride in his or her role as the “zero waste” manager, foundational cooking expert, portioner and cost controller, and baseline flavorist. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Food Supply 192

Food Supply Presentation Inventory Seasonal Menu 192