Culinary Cues

FEBRUARY 16, 2022

Push aside, for just one moment, the temptation to just find a warm body and begin to look at building an environment where committed cooks want to become part of your team. WHY DO YOU COOK” is an all-consuming question that gets to the heart of who the person is and what he or she will likely bring to the kitchen position.

Uniforms 369

Uniforms Hiring Consumer Goods Communication 369

Open for Business

JUNE 15, 2023

This important skill can create a positive workplace culture and improve the hospitality experience for guests. Identifying body language. It’s also important to understand what your own body language communicates to others. Extending kindness is one of the best ways to receive positivity.

Hospitality 78

Hospitality Loyalty Program Communication Training 78

Culinary Cues

FEBRUARY 5, 2023

Do I not only realize but also act out the importance of the position and the impact what I do has on the profession? Our art will be consumed and will nourish the body, mind, and spirit eventually becoming part of who the consumer is as a human being. No other art form can make this claim and witness these results.

Consumer Goods 412

Consumer Goods Uniforms Café Blog 412

Culinary Cues

APRIL 18, 2022

I have never physically owned a restaurant, but I have always approached the position of chef as if I did. Sometimes those decisions mean that labor hours must be cut, or positions eliminated; sometimes it means raising selling prices again or finding ways to cut costs that compromise some level of quality or quantity.

Café 333

Café Hospitality Operations Blog 333

Culinary Cues

JULY 23, 2023

Deep inside that crusty exterior, behind the veil of authority, underneath the hard-nosed, sometimes reactionary body of a chef lies a person who is haunted by an unrelenting need to be expressive, do things exceptionally well, and be more self-critical than any writer for the local food column will ever be.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

7 Shifts

JULY 28, 2021

Positive Reinforcement/Recognition. One of the most common mistakes a restaurant manager can make is perpetuating the belief that positive reinforcement is best received as a tangible gift. Not only are the best kinds of positive reinforcement more effective, they're also free. It's just like body language.

Communication 430

Communication Management Management Front of House 430

Culinary Cues

DECEMBER 14, 2019

With this experience comes all of the positive and negative parts of that alignment – so don’t assume that all roads lead to enlightenment. These six understandings are critical in nearly every profession and help to set a positive course for success at any level in life. Gary Ryan Blair.

Training 419

Training Take-out Blog Management 419

Culinary Cues

AUGUST 31, 2019

As much as the position is always a goal for serious cooks, no one could ever understand it until they have stepped into the culinary matrix. When the executive chef had announced six weeks ago that he was moving on, the opportunity to take on the lead position was offered to him – he deserved the move up.

Reference 345

Reference Uniforms Social Media Take-out 345

EATER

MAY 3, 2024

The website’s drop-down menu made it easy to shop for powders within categories: “Brain & Mood,” “Immunity & Longevity,” “Skin & Beauty,” “Body & Strength,” and, enticingly or eyebrow-raisingly, depending on who you are, “Transcendent Elixirs.” Chaga, a “strong source of energy.” Athletes showcased tubs of protein powders.

Healthcare 95

Healthcare Online Ordering Food Order Influencer 95

Modern Restaurant Management

OCTOBER 6, 2023

Explore partnerships with technology providers, industry associations, and regulatory bodies to stay updated on emerging standards, best practices, and compliance requirements related to IoT and other technologies in the food industry. Use the data to improve processes, optimize inventory, and enhance overall operational efficiency.

Food Safety 201

Food Safety Operations Management Management 201

Modern Restaurant Management

AUGUST 31, 2020

The terms "organic" and "clean," for example, have a new, heightened relevance with consumers in a post-COVID-19 environment with their hyper-focus on strengthening immune systems and preparing bodies for any potential interaction with the virus. And the numbers are impressive. The Organic Food Boom.

Food 238

Food Food Supply Franchise Franchising 238

Culinary Cues

SEPTEMBER 26, 2019

The best things in life are never easy, and with your career, if you truly want to reach for that rewarding chef position or chef/owner opportunity then it is essential that you set your goals, chart a course of action, stay true to the end game, and know that it will take time and considerable effort to get there.

Point of Sale 224

Point of Sale Reference Communication Definition 224

Culinary Cues

SEPTEMBER 27, 2023

TACTILE WORK Working with your hands and body is gratifying. Where do you sit – more with the positive or stuck in the negative? So, here goes: THE PROS ABOUT WORKING IN RESTAURANTS: CREATIVITY Cooks are technicians and accomplished craftspeople, but they are also artists with the ultimate vehicle of expression – the plate.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Modern Restaurant Management

AUGUST 4, 2020

With restaurants opening back up, hiring managers will need to find applicants to quickly fill positions. While some roles will remain the same, new positions around sanitation will likely be required to address not only CDC and State guidelines, but also customers’ concerns around safety in a post-pandemic world.

Hiring 203

Hiring Customer Experience Recruiting Management 203

7 Shifts

AUGUST 19, 2020

It’s important your training includes team building and fosters a positive spirit, bringing everyone together to make them feel part of something rewarding. You don’t want to preach to them, instead make it positive and inclusive—you’re on a journey together and you can’t do it without their help.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

MARCH 10, 2021

Employers can accomplish any number of positive goals by integrating a vaccination drive into their wellness programs. The vaccine “instructs” cells to make a harmless “spike protein” that fools the body into thinking “COVID was here,” so that it builds an immune response and makes antibodies in protection.

Restaurant Law 221

Restaurant Law Cash Management Transportation Information 221

Embrace the Suck

JANUARY 20, 2021

Then you panic and feel desperate for a warm body to fill the blank spot you have on your schedule. I’m looking for a rock star __ (job position) to join the team at __ (your restaurant). Now, I’m not saying that experience isn’t important—it’s critical for certain positions. It relies on hope.

Recruiting 377

Recruiting Coaching Hiring Take-out 377

Culinary Cues

FEBRUARY 12, 2020

As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So.now what?

Education 309

Education Consumer Goods Training Back of House 309

Culinary Cues

MARCH 4, 2022

We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc. I also assume that, like me, you have entertained lofty ideas of your ability to “do it all over again” with the same energy as you did a few decades earlier. How true it is.

Coaching 472

Coaching Training Fine Dining Article 472

Sante

JUNE 5, 2020

The virus enters the body when the person inhales the droplets from the air or touches the infected surface and then touches their face. It cannot enter your body via the skin, which is a very functional shield. It can only enter your body via your mouth, nose, or eyes. The virus hitches a ride from hand to face.

Kitchen Safety 130

Kitchen Safety Food Truck Front of House Back of House 130

Modern Restaurant Management

JUNE 29, 2020

Now is the time to come together and stay positive. Do remain positive. Positivity is the ability to always see the good in any situation. Don't complain to your guests or fellow staff members. Don't shortcut anything. Follow the new guidelines your employer has set forth. They are for your own safety too.

FOH 215

FOH Kitchen Safety BOH Food Safety 215

Sling

SEPTEMBER 23, 2019

Working the night shift forces your body to operate on a schedule that goes against its natural circadian rhythms. That said, it is possible to retrain your body to sleep during the day and stay awake during the night. While you slumber, your body gets rid of toxins, repairs injury, and reduces stress.

Mobile Ordering 141

Mobile Ordering Tip Distribution Website Management Communication 141

Modern Restaurant Management

JULY 19, 2023

The definition of "data controller" varies by jurisdiction, but it generally refers to the person, company, or other body that determines the purpose and means for data process and storage. How the metaverse delegates data control responsibilities remains to be seen, but there will be risks present no matter how they are divided.

Franchise 167

Franchise Franchising Restaurant Law Customer Service 167

Culinary Cues

MARCH 9, 2021

Those who have held a station position on the line know what it’s like to feel sweat run down your back, chef hats soaked at the end of the night, feet swollen from the heat, and dinner plates almost too hot to handle. Nothing on the salad plate is superfluous – everything has a purpose.

Fine Dining 385

Fine Dining Presentation Seasonal Menu Design 385

Modern Restaurant Management

MAY 19, 2021

This employee may find it hard to get out of bed or may be ill due to high stress affecting the body. A great place for leadership to start is by creating a positive and open workplace environment. Watch for signs of the employee becoming emotional and pushing back when feedback is provided to them. Increased absences.

Leadership 208

Leadership Employee Relations Hospitality Education 208

Culinary Cues

APRIL 13, 2020

Just as probable will be a requirement in certain industries for employees to have a validated body temperature check before they enter a place of work and that these records be maintained or even submitted to a higher authority on a regular basis.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

Sling

SEPTEMBER 9, 2021

As the interviewer, you want to pay attention to — and critique — such factors as: Education Experience Skills Body Language Critical Thinking Communication Attitude. Body Language. Body language is very often an unconscious behavior that an individual doesn’t know they exhibit. 1) Be Positive. Experience.

Education 78

Education Communication Hiring Article 78

Modern Restaurant Management

JANUARY 22, 2020

People have now become more conscious of the things they put in their bodies. To pave the way for a healthier body, consumers have started following certain meal plans, such as the vegan diet, giving rise to this trend. Customer loyalty is built through positive engagements. Healthy Eating and Environmental Consciousness.

Customer Service 228

Customer Service 2020 Social Media Mobile Ordering 228

Bottleneck Management

JUNE 15, 2023

Suggested Brews Founders All Day West Coast: Brewed with a stunning array of hops balanced by a laid-back malt bill, this Session West Coast IPA shows off its beach bod with a bold hop aroma and moderate bitterness that positively beams with piney citrus notes and flavors. Keep your head in the clouds!

2023 78

2023 Outdoor Casual Management 78

Culinary Cues

MARCH 21, 2020

Keep the body, mind and spirit moving in the right direction. [] BUILD IN A DAILY POWER NAP. We are living through a very challenging time in history – we will get through it and find a way to bring back a new positive normal. A nap is invigorating (30 – 45 minutes is all you need) and is not reserved for those over 60.

Back of House 344

Back of House Book Leadership Communication 344

Modern Restaurant Management

NOVEMBER 8, 2022

The demand for bodies to do the work may be so great that warning signs are missed, pre-employment testing and qualifying may be overlooked, or the employee might not be the right fit for the job. With a surplus of available jobs, workers have more choices, making it more challenging to fill open positions.

Management 201

Management Management Food Safety Hiring 201

EATER

JUNE 20, 2023

I needed just such things, myself, for I couldn’t trust my own body and hadn’t learned to accept new realities. But that correspondence works both ways; the earth and its needs are also like a disabled, mortal body. And then there’s my own body, which seems to have new functionality issues every year, despite my efforts.

Back of House 128

Back of House Compost Insurance Sports 128

EATER

DECEMBER 20, 2021

Excluding fat bodies from food world trends is nothing new, but that doesn’t make it any better Merch is trending. Fat acceptance is about more than just access to fashion or clothes, but as a fat person that writes about pop culture for a living, it’s impossible to not notice when a major clothing trend is excluding bodies like mine.

Food 104

Food 2004 Magazine 2008 104

Restaurant365

FEBRUARY 15, 2022

You want to ensure you’re delivering a positive customer experience, but at the same time, you want to make sure you’re keeping your labor budget in line. For example, if you’re going to do $500 in sales, ask yourself what that looks like in terms of bodies. How many bodies do you need for $500?

2022 78

2022 Point of Sale Inventory Events 78

Foodable

NOVEMBER 3, 2020

Operators have to maintain a balance between providing a comprehensive, positive hospitality experience, while also ensuring guests feel safe and secure in the space amidst a pandemic. Training, processes, staffing, and general positioning have all been changed to protect staff and customers, and are continuing to evolve.

Training 105

Training Beverage Hospitality Events 105

Restaurant Clicks

OCTOBER 17, 2021

This complemented the flavor of the beer perfectly, cementing its position as a high-class, low-price drink. Furthermore, the golden beer is full-bodied and fresh with a touch of sweet malt and a super clean finish. Furthermore, Hamm’s has a range of other important qualities, including a crisp flavor, malty complexity, and light body.

Brewery 104

Brewery Pricing 2002 2005 104

EATER

MAY 19, 2023

Suddenly screenwriters like me, episodic TV writers, and late-night writers have been forced from our favorite position (in a chair, paid, writing) to our least favorite position (outside, unpaid, walking). But while the sugar and carbs are appreciated, after hours and days hoofing it these weary bodies need nutrients, too. “We

Food Truck 99

Food Truck Front of House 2023 Take-out 99