Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.

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2021 Social Media Kitchen Safety Restaurant Law 463

Culinary Cues

APRIL 18, 2023

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Plan, equip, train, evaluate, educate, and celebrate each and every employee. Is it exciting and unique?

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Food Truck Back of House Education Training 322

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. You need to take care of people. You take care of customers above all else.

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Travel Back of House Customer Service Small Business 442

Culinary Cues

JULY 27, 2022

It is rare that all these influences are mapped out in advance – they simply happen, and along the way we sift through and categorize them as we search for the blend that will define our style and signature. Although we rarely map this out, we should open ourselves up to experiences and potential influences. PLAN BETTER – TRAIN HARDER.

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Influencer Fine Dining Travel Book 350

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

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Workshop Article Uniforms Take-out 365

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. Economic Blips: The economy is somewhat cyclical.

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Back of House Food Supply Government Dine-in 393

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

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Back of House Kitchen Safety Hotels Front of House 321

Culinary Cues

AUGUST 28, 2022

Yes, we can teach or train someone to perform the steps in cooking and through practice we can do this quite well – just like it is possible to teach or train someone to play the piano or guitar, violin, or cello. It is the same as training someone to play the game of baseball, basketball, football, hockey, or golf.

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Book Café Travel Training 358

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. It’s all about your people.

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Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

APRIL 22, 2024

It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices. Bread has always been a given. Great hospitality is common sense.

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Consumer Goods Pricing Customer Experience Hospitality 287

7 Shifts

JUNE 3, 2022

Here are a few ways to ensure you're scheduling with empathy: Get the schedule out in advance. Get the schedule done ahead of time and send it to employees with enough lead time that they can plan out their lives. Or perhaps even take a short trip to visit friends or family. Take a close look at your restaurant culture.

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Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value.

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Customer Experience Cash Management Customer Service Front of House 390

Culinary Cues

APRIL 15, 2020

Let’s take restaurants as an example – one might assume that these businesses are a luxury since cooking at home is always a logical alternative. Let’s take a look: [] RESTAURANTS ARE ESSENTIAL TO THE GROWTH OF SMALL TOWN AMERICA. Restaurants are more than places where we can fill our stomachs – so much more. million workers.

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Travel Small Business Point of Sale Back of House 371

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

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Hotels Fine Dining Front of House Back of House 275

Culinary Cues

APRIL 4, 2020

This structure is established over time and is dependent on how an individual was trained and the level of organization that surrounded him or her during this training phase. Once conditioned – a chef has a very difficult time breaking out of a routine. Forget the comfort of routines – we need to take action now.

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Leadership Retail Training Take-out 357

Culinary Cues

FEBRUARY 19, 2023

Isn’t this what provides excitement in life and helps us to jump out of bed in the morning? The Concorde that was able to fly from New York to Paris in two hours was a real wow for business travelers. How many times has an experience with service, a view, a phrase, a lyric, or a plate of food literally taken your breath away?

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Innovation Café Travel Book 413

Gourmet Marketing

JANUARY 29, 2021

With this new confidence comes hope and optimism for the travel and hotel industries. Over the past nine months, your hotel has hopefully been preparing for an inevitable uptick in travel. Travel will look different after the pandemic ends, and your guests will expect you to go above the extra mile to gain their trust.

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Hotels Travel Insurance Email Marketing 40

Social Hospitality

MAY 18, 2020

According to the data from the 2019 Travel and Hospitality Industry Outlook by Deloitte , industry growth is consistent throughout the past decade. That’s not just because people are traveling more. Making special offers is one of the classic hospitality training tips that works for any type of business.

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Hospitality Marketing Social Media Hotels 195

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. But when it’s so dead simple to get listed on third-party delivery marketplaces and take orders, why do all the other work to create your own system when you are a time-strapped restaurateur? So—you’re ready to take orders.

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Online Ordering Ordering Customer Service Food Order 341

Goliath Consulting

APRIL 26, 2023

Whether traveling to the beach on a relaxing vacation or chilling out by the pool, cocktails and interactive drinks are what people will gravitate toward this summer. A fun way to cool off is to take a sip of some refreshing, cold cocktails that will help with the heat and add to the fun of summer.

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2023 Menu Travel Blog 154

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. Having a specific goal will help you plan out your budget, labor needs, marketing strategy, messaging, and organization before the event. Take reservations ??

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Events Social Media Kitchen Safety Seating 351

Culinary Cues

DECEMBER 1, 2019

I try, whenever I travel, to find those small, privately owned, interestingly unique bistros, trattorias, and cafes that are the soul of a community and the lifelong dream of a chef or restaurateur who views this as his or her mission – a chance to bare it all and sign every plate that leaves the kitchen. PLAN BETTER – TRAIN HARDER.

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Small Business Customer Experience Customer Service Seasonal Menu 414

Culinary Cues

APRIL 25, 2021

Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. This, of course services a great need in our stressed out, fast paced society – a need that is met with ever-increasing efficiency. PLAN BETTER – TRAIN HARDER.

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Food Fine Dining Café Customer Experience 421

7 Shifts

AUGUST 18, 2021

Recommended Reading: BLOG NAME. Take orders with care. When you're taking your customers' orders, make sure you're doing so with attention and care. Find out and do something to help them celebrate! You also want to ensure that your staff are thoroughly trained so that they're quick on their feet and ready for anything!

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Customer Service Customer Experience Online Ordering Loyalty Program 369

Hot Schedules

SEPTEMBER 14, 2020

Leaders are adapting to the new safety expectations with a combination of technology, training, equipment, and materials purchases. Leaders are adapting to the new safety expectations with a combination of technology, training, equipment, and materials purchases. Manage Increasing COVID-19 Cleaning Costs in Hospitality. User Switch.

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Hospitality Management Management Employee Relations 78

Hot Schedules

JUNE 17, 2021

Find out how retail scheduling software can help streamline your communications and business operations! Build Communication Habits Through Training. Set clear expectations through consistent training and give staff the tools to effectively communicate. Is your training program engaging, or will it make employees fall asleep?

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Retail Communication Employee Relations Hotels 88

EATER

MAY 5, 2022

Jing Gao hopes her brand, Fly By Jing, can help take Chinese food out of the ethnic aisle and into everyone’s pantries. She opened a restaurant in Shanghai and then ran a traveling pop-up that eventually evolved into Fly By Jing , a modern Asian food company bringing flavor-packed pantry staples to kitchens around the world.

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Food Supply Take-out Consumer Goods Point of Sale 96

Restaurant Clicks

JUNE 10, 2021

They have used their immense talent to help out local businesses, especially restaurants. Having cited Anthony Bourdain as a big influence, Hypefoodies continue to prioritize traveling as a hobby, highlighting culture and food as they go. Respected by their followers and foodie peers alike, Diana and C.K., area restaurants.

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Food Travel Influencer Article 148

Hot Schedules

DECEMBER 7, 2021

While diners and other service consumers may be willing to shell out more for an experience, the nature of retail purchases mean consumers know of price hikes before even selecting an item. Between lost productivity, rehiring costs, onboarding, and training requirements, employee turnover quickly eats into margins. million U.S.

Retail 78

Retail Employee Relations Hotels 2022 78

360Training

MARCH 17, 2020

We will take a deep dive into the virus to ensure you’re better equipped to protect yourself and your community. Recently traveled internationally. Food Safety Training. Food safety goes so much more in-depth than what we’re able to cover in this blog post. appeared first on | 360training.com Blog.

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Kitchen Safety Food Safety Healthcare Customer Experience 88

The Restaurant Times

JUNE 20, 2022

This decline in people having their coffee out has largely been attributed to the longer-term effects of the pandemic, specifically how it has caused fewer people to commute to work, and that many coffee drinkers invested in fancy coffee machines while coffee shops were closed during lockdowns. Sell Coffee Making Courses. Sell Alcohol.

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License Small Business Catering Inventory 52

Future Food

JANUARY 30, 2020

But passion alone can only take you so far. It is about understanding where and when to put humans into the equation and when to take them out. For a venue that turns over $800,000 per year, labour costs, based on averages from ATO data, work out to about $750/day. It’s what continues to drive their activities.

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Technology Front of House Customer Service Back of House 107

Culinary Cues

MARCH 14, 2024

We can take impeccable care of our chef uniform and careless about washing our hands for 20 seconds. Greatness is a way of presenting yourself, of functioning day-in and day-out. Excellence takes commitment, passion, knowledge, practice, and damn hard work. You are either in the pursuit of greatness, or you aren’t.

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Coaching Uniforms Fine Dining Customer Service 331

KaTom

OCTOBER 24, 2019

Air Hollywood provides several other services, such as a program for people afraid of flying called FearlessFlight, a public service for special needs travelers called Open Sky for Autism, and an air travel training program for service dogs called K9 Flight School. Authenticity Takes Flight. and props from the show Lost.

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Airlines Dietary Restrictions Uniforms License 62

Culinary Cues

OCTOBER 31, 2020

Leisure travel is non-existent, and business travel is very limited. Conferences and conventions are gone, weddings are not taking place in hotel and restaurant venues, meetings are virtual, graduations are accomplished on ZOOM , and those Friday night meetings of friends in a local bar or trendy restaurant have basically evaporated.

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Government Small Business Dine-in Travel 467

Culinary Cues

AUGUST 10, 2020

It takes skill to make great pasta and it takes understanding to build it into a memorable dish. A CONDUCTOR who orchestrates the symphony of collaboration that takes place on a kitchen line as all of the above factors come together to replicate what a dish means – time and again. PLAN BETTER – TRAIN HARDER.

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Food Travel Uniforms Presentation 437

EATER

JULY 30, 2020

Branding oneself as the creator of a viral dish (“ the stew ,” “ the pasta ”) or crafting an identity around a quirk or personality trait , all but eliminates the need for bona fide experts, allowing the internet-friendly celebrity chef to take their place. I am not your maman!)”.

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Social Media Employee Relations Magazine Food Order 142