Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste 78

Waste Compost Food Inventory 78

Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 75

Waste Food Inventory POS 75

Culinary Cues

APRIL 10, 2023

Why waste time working in an environment that is less than supportive? Don’t waste any more time pointing fingers and blaming others – work on making yourself invaluable, focus on becoming great, and then find a place where you can shine. If I felt caught in a kitchen that did not allow for this, I simply sought a new environment.

Employee Relations 472

Employee Relations Restaurant Law Waste Article 472

Culinary Cues

DECEMBER 21, 2023

Sunday nights taking inventory in the freezer and coolers until I couldn’t feel my fingertips anymore helped me to understand what everything costs and how impactful waste, theft, spoilage, and inaccurate counts can be. Happy holidays and positive vibes for an even better 2024.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

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

FEBRUARY 13, 2022

Cooks will need to master alternative methods such as braising, poele, poaching, sous vide, and low and slow smoking that in the end provide opportunities to tenderize and enhance the flavor of lesser utilized cuts. [] Cross Utilization to Minimize Waste. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Compost 437

Compost Fine Dining Waste Café 437

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. It’s a win-win.

Food Safety 40

Food Safety Waste Food Document 40

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

SEPTEMBER 27, 2023

This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

JULY 20, 2021

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. Now, of course, it is part of the chef’s job to train cooks to be conscientious about costs, but you get the general idea. PLAN BETTER – TRAIN HARDER.

Training 474

Training Leadership Café Waste 474

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 470

Uniforms Cash Management Brewery Consumer Goods 470

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. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. CAFÉ Talks Podcast.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Goliath Consulting

DECEMBER 4, 2023

Investing in one of these, such as a smart fridge, can also reduce food waste. Additionally, maintenance of this system prevents unnecessary energy and financial waste. Employee Training and Engagement Employee engagement plays a crucial role in implementing and sustaining energy-saving initiatives.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

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. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

FEBRUARY 9, 2022

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. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

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

JULY 8, 2021

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. If there is always fear that they may be here today and gone tomorrow, then the restaurant cannot afford to give the employee this kind of latitude.

Sports 473

Sports Take-out Café Training 473

Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. PLAN BETTER -TRAIN HARDER. www.harvestamericacues.com BLOG. This was plenty for a chef, enough to produce a wide range of items to match the freshness of the ingredients available.

Seating 442

Seating Front of House Back of House Cash Management 442

Culinary Cues

MAY 4, 2022

Excessive waste is a sign of disrespect for those involved in the process of getting those ingredients to you. It might be sustainability, waste management, protection of traditions, a pursuit of excellence, authenticity, or connection with the source of ingredients, etc. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

2022 372

2022 Coaching Education Kitchen Safety 372

Culinary Cues

DECEMBER 30, 2022

This is a business of pennies so buying right, storing properly, planning correctly, following procedures and recipes, portioning, controlling waste, and designing effective menus are essential tools in leading a restaurant to profit. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. BE THE SOLUTION.

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

MARCH 18, 2022

This is how a professional begins, this is how you were trained, this is how you pay respect to the profession that you have chosen. It’s the same misunderstanding that is evident in how your parents still shake their heads and wonder why you are wasting your time. PLAN BETTER – TRAIN HARDER. Screw them!

Café 414

Café Training Waste Seating 414

Hot Schedules

FEBRUARY 23, 2022

Offer Training and Continuing Ed. Traditionally, professional training has been seen as a route to losing talent, but lack of upward mobility in many service jobs greatly contributes to The Great Reshuffle. Hilton recognizes the value of uptraining employees , offering skills training and professional certifications. Konference.

Employee Relations 147

Employee Relations Front of House Waste Hotels 147

Culinary Cues

JUNE 26, 2021

It is apparent that banquets are far more efficient, with less waste, and a much higher consistent quality level when there is sufficient cooler space for rolling racks and pre-plating and a cook-chill system is built into production. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Design 367

Design Fine Dining Uniforms Waste 367

Culinary Cues

APRIL 3, 2020

Make sure that every employee is properly trained and on-board with the importance of this process. The pool of potential employees will be substantial and so will be the need for training. You should plan that many of your old employees will not return so effective training will be essential. PLAN BETTER – TRAIN HARDER.

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Culinary Cues

FEBRUARY 28, 2022

As much as this blog is focused on what is right in front of cooks, chefs, and restaurateurs every day, it is impossible to do so in a vacuum. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com Blog. Let’s all make an effort to be better and do our part. Cooks united! Harvest America Ventures, LLC.

Recycling 426

Recycling Education Sustainability Blog 426

Culinary Cues

JULY 31, 2023

This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. Don’t let them down. 9) IT’S A BUSINESS OF PENNIES, YOU ARE IN CONTROL: Restaurants are not as profitable as many people think. There needs to be a symbiotic relationship between the two.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

Hot Schedules

AUGUST 10, 2021

While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff. How do you make your food safety training scalable? b3lineicon|b3icon-file-text|?|File Certificate.

Food Safety 148

Food Safety Certification Food Employee Relations 148

Culinary Cues

MAY 18, 2020

Don’t pass them by because of ego or pride; they can all “fit”. [] BE THE PROFESSIONAL THAT YOU WERE TRAINED TO BE: Never lose your commitment to looking, acting, and being the professional that is representative of the best of the position of cook and chef. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Learn by doing. CAFÉ Talks Podcast.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

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. PLAN BETTER – TRAIN HARDER.

Leadership 410

Leadership Definition Employee Relations Training 410

Culinary Cues

APRIL 8, 2020

You know that the financial success of the restaurant, a business that counts profits in single digit percentages, depends on you watching waste, following procedures, and controlling portions. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] COST CONSCIOUSNESS.

Communication 468

Communication Food Supply Customer Service Small Business 468

OneDine

SEPTEMBER 26, 2023

In this blog post, we will unveil five top secrets that every restaurant owner should know to thrive in the competitive culinary landscape. Streamlining Menu Offerings: A concise menu not only simplifies decision-making for customers but also helps reduce food waste and lowers inventory costs.

Loyalty Program 52

Loyalty Program Social Media Sustainability Waste 52

7 Shifts

AUGUST 10, 2020

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 purpose, such as training materials, finance & accounting, scheduling, legal & compliance, mail and bills, etc.

Document 351

Document Restaurant Law Book Point of Sale 351

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. First, focus on transparency.

Compost 88

Compost Food Waste Front of House 88

Culinary Cues

NOVEMBER 16, 2019

The minute the restaurant becomes a vehicle for a chef’s self-expression is the minute that begins to stress the system and drive the train in the wrong direction. Buy smaller garbage cans for the kitchen – control your waste and make it everyone’s job. [] KEEP IT SIMPLE – DO IT WELL. PLAN BETTER – TRAIN HARDER.

Training 259

Training Employee Relations Customer Service Customer Experience 259

Culinary Cues

FEBRUARY 6, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. When the cook finishes a plate and wipes the rim, when that cluster of fresh herbs tops off a dish and the finished product is presented to a server, the cook knows that his or her signature accompanies the item in route to a guest. Harvest America Ventures, LLC.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420