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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about. Assign cooks the responsibility to design menu features and then celebrate their work. Make excellence the rule and send mediocrity out the back door.

Seminar 360
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Is the World Barista Championship too exclusive & expensive for competitors?

Perfect Daily Grind

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. Coaching and training Wilford Lamastus Jr. If a competitor wants to perform well at the WBC, one of the biggest costs is to hire a coach – preferably a ‘famous’ one,” he says.

Coaching 133
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The Best Kept Secret of Restaurant Success

Embrace the Suck

It might mean updating your menu, adding new services (catering, pick-up, or delivery), or how to train your team to become better at sales and time management. I tell you, It was the best thing next to getting a business coach back in 2008 that I have done to grow not only myself but my business as well. ????. I had doubts.

Workshop 220
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PPP Part Two and More Restaurants Need to Know Now

Modern Restaurant Management

Business consulting and coaching on topics including how to drive improved order volume leveraging social media and the web, creating new family-style meals and packages for take-out, and customer service for curbside pickup and take-out orders. Ongoing community supported forums and workshops. Streetsense , a Bethesda, Md.-based

Webinar 186
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PPP Part Two and More News Restaurants Need to Know Now

Modern Restaurant Management

Business consulting and coaching on topics including how to drive improved order volume leveraging social media and the web, creating new family-style meals and packages for take-out, and customer service for curbside pickup and take-out orders. Ongoing community supported forums and workshops. Streetsense , a Bethesda, Md.-based

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A NEED FOR SOLUTIONS

Culinary Cues

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 420
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The 19 Deadly Mistakes Restaurants Make

Embrace the Suck

Attend workshops & seminars. Hire a business coach (okay that was a little self-promotion…LOL). Checklists were designed to help us run a more effective business and yet they become just an eyesore sitting dormant on the walls of many restaurants. Always hire for personality and then train the skills.

Coaching 329