Coaching Leadership Training Uniforms 
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.
Culinary Cues
MAY 26, 2020
So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside? Why is there no universal strategy that helps restaurants collectively walk through the process of re-opening with confidence and uniformity?
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Bar and Restaurant Coach
MARCH 2, 2020
We tend to think of our hiring expenses in terms of the initial direct costs , like getting people set up with uniforms/dress code and in starting the payroll process. How long is the training program? ( A PIP is a standardized disciplinary process to either: (1) coach an employee to an acceptable performance level, or. (2)
Culinary Cues
MARCH 14, 2024
We can take impeccable care of our chef uniform and careless about washing our hands for 20 seconds. Vince Lombardi, the famous football coach once stated that: “Winning isn’t everything, it’s the only thing.” Greatness and the intent to get there is not, nor can it be, selective. It’s that simple.
Modern Restaurant Management
OCTOBER 16, 2019
Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. This new offering from Rouxbe comes at the right time, as there is a significant need for an industry-wide training option on the key fundamentals of plant-based cooking.” ” Presto's New Vision.
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