Coaching Operations Training Uniforms 
Culinary Cues
NOVEMBER 10, 2023
What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? 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”.
Culinary Cues
FEBRUARY 8, 2020
It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.
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Culinary Cues
AUGUST 4, 2022
It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.
Culinary Cues
SEPTEMBER 1, 2023
So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? Have you established a uniform and grooming standard in your restaurant and is it equitably enforced?
Culinary Cues
MAY 26, 2020
Where is the leadership coaching on that? [] WE ARE ALL IN THIS TOGETHER: Yep – I have heard that many times before – so why does it feel like we are on our own? Why is there no universal strategy that helps restaurants collectively walk through the process of re-opening with confidence and uniformity?
Mad Mobile
FEBRUARY 26, 2024
Operators who calculate their cost of sales add 2–10% to their bottom line. Take a moment to pinpoint problem areas and then coach staff accordingly. Uniform processes reduce errors. Compare bar inventory to sales metrics to identify (and coach!) Take these lessons to heart. Monitor your portion sizes (and pour sizes).
Bar and Restaurant Coach
MARCH 2, 2020
Most bar and restaurant operations don’t have Human Resource departments—and some would say that’s a good thing. 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? (
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