Remove Coaching Remove Operations Remove Uniforms
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BE EXCELLENT

Culinary Cues

This begins with understanding how essential this is to the person and operation that defines the lines of excellence. If you are working in a burger operation, the goal must be to view everything about that menu item as a vehicle toward excellence.

Training 418
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CHEFS – TRUST THE PROCESS

Culinary Cues

It may seem trivial to some, but this begins with the uniform and respecting the traditions and meanings of the crisp white jacket, an ironed apron, polished shoes, and a skull cap for young cooks and toque for the sous chef and chef. Your customers are less inclined to seek surprises and more inclined to expect consistency.

Uniforms 223
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YOUNG COOKS – CREATE YOUR FUTURE

Culinary Cues

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Don’t disappoint them.

Uniforms 436
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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

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. Building pride in team is a foundational requirement of leadership and coaching. BE CONSISTENT.

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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

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”.

Seminar 444
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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

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

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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

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?