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?

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

Culinary Cues

FEBRUARY 8, 2020

Building pride in team is a foundational requirement of leadership and coaching. BUILD PRIDE.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

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. A PIP is a standardized disciplinary process to either: (1) coach an employee to an acceptable performance level, or. (2) 2) coach them out the door.

Coaching 97

Coaching Employee Relations Hiring Document 97

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.

Coaching 328

Coaching Uniforms Fine Dining Customer Service 328

Modern Restaurant Management

OCTOBER 16, 2019

Gathering of visual content to identify potential coaching and training opportunities. “He will also bring a track record of customer-centered leadership to our three products: Total Oil Management, AutoMist™-the automated hood and flue cleaning system, and our disposable grease filters, Grease Lock.”

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126