Culinary Cues
NOVEMBER 10, 2023
What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Would it make a difference in attention to detail? Is there room to improve?
Chowly
MARCH 28, 2024
Introduction In our recent conversation with Matt Rolfe , an experienced hospitality leadership coach, we explored strategies for improving restaurant profitability through transformative leadership and behavioral coaching.
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Culinary Cues
FEBRUARY 9, 2022
As an example, I remember one very moving presentation to a room full of culinary professionals by Andre Soltner (a consummate chef whom I will forever admire) during which he directed all who were in the audience to remember that we should “never forget that we are all cooks first”. What is the difference between a cook and a chef”?
EATER
MAY 25, 2023
After a stint in the beauty world, Jack missed working in food and found herself drawn to mission-driven brands, so she jumped at the opportunity to join the product marketing and innovation team at Bowery Farming , a company dedicated to vertical farming, a practice of growing crops in stacked layers, often in a controlled environment.
Culinary Cues
FEBRUARY 20, 2024
Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. Here is our fundamentally solid menu with flavors that you expect and presentations that are familiar but let me tell you about these exciting features that our chef and cooks are thrilled to prepare for you.
Perfect Daily Grind
JANUARY 23, 2023
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. Furthermore, training for the WBC is also time intensive, which can present an opportunity cost for some competitors. lb at auction.
Modern Restaurant Management
MARCH 6, 2020
Dashboard services bring these disparate systems together and present them in a single tool, allowing managers, leaders, and owners to quickly gain a holistic view of their restaurants. Bringing the sales and scheduling systems together can tell you which employees produce the biggest numbers, and which employees could use some coaching.
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