Remove Coaching Remove Presentation Remove Uniforms
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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

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?

Seminar 444
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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

When an employee feels that the opportunity for expression is present – then they will feel engaged and appreciated. Building pride in team is a foundational requirement of leadership and coaching. “One of the most sincere forms of respect is actually listening to what another has to say.” ” -Bryant H.

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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. Unless…a coach or player steps up and says “NO”! “We It is all very troubling even though these restaurants may be busy at the moment.

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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? Are we promoting the subtle background noise of sizzling steaks, a few dings from pots and pans, and the expeditor calmly coaching the team of line cooks? How much time and effort are placed on this?

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How a Performance Improvement Plan Could Save You $80K

Bar and Restaurant Coach

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.

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

Gathering of visual content to identify potential coaching and training opportunities. Different topics in the Reach for the Stars modules will be released over time, presenting even more in-depth insights about some of the most pressing issues within the foodservice industry. He also held roles with AlliedSignal, Inc./Honeywell

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CHOOSE TO BE GREAT

Culinary Cues

Is there pride in the execution of each plate and are servers charged up to present your food to each and every guest? We can take impeccable care of our chef uniform and careless about washing our hands for 20 seconds. Greatness is a way of presenting yourself, of functioning day-in and day-out. It’s that simple.

Coaching 431