Culinary Cues

NOVEMBER 10, 2023

Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”. Why not list your employees on the menu or on your website and their role in the organization. Maybe, quality can’t be anonymous – it needs public awareness.

Seminar 355

Seminar Front of House Workshop Back of House 355

Culinary Cues

SEPTEMBER 21, 2023

Deborah loved the kitchen so much, she decided to enroll in a certificate cooking program at a local college where she started with the basics of caring for knives, learning how to cut vegetables, make stocks, and cook using different methods. Now, let’s get you in uniform and I’ll walk you through the kitchen.” Thanks, chef.

Back of House 265

Back of House Hotels Uniforms Certification 265

7 Shifts

JANUARY 7, 2020

While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. Give employees certificates for completing certain courses or training milestones. What is the key to success in the restaurant industry? How can you gamify learning?

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

NOVEMBER 12, 2020

Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. It’s important to train all newcomers on your service standards to make sure they’re giving guests a uniform experience.

FOH 307

FOH BOH Food Safety Customer Service 307

Ken Burgin

FEBRUARY 13, 2024

Chefs may wish to know how much freedom they have to contribute ideas, experiment with dishes, and have a say in menu development. What are the expectations for personal presentation and uniform? This may become more apparent during a trial shift. How are creativity and input from the kitchen staff valued?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

The Restaurant Times

DECEMBER 22, 2021

By this point, you would have certainly thought of the basics like location, uniform design, a logo, a beautiful menu, kitchen staff and the equipment required, and marketing in general. Anyone who is working with fire, and a stove, should obtain a No Objection Certificate (NOC) from the local fire department. Fire License.

License 52

License Loyalty Program POS Point of Sale 52

Restaurant365

MAY 7, 2020

Ensure your “person-in-charge” has an up-to-date ServSafe Food Manager certification. Adjust menu prices as needed for new factors such as increased labor, delivery commission, etc.). Consider limiting your menu offerings temporarily to lower your food costs. Make sure you and your staff are prepared for all contingencies.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142