Culinary Cues

NOVEMBER 10, 2023

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 358

Seminar Front of House Workshop Back of House 358

Culinary Cues

AUGUST 4, 2022

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.

Front of House 331

Front of House Coaching Uniforms Back of House 331

Culinary Cues

SEPTEMBER 1, 2023

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?

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

Culinary Cues

FEBRUARY 8, 2020

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.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

MARCH 14, 2024

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 331

Coaching Uniforms Fine Dining Customer Service 331

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

Apicbase

APRIL 5, 2022

However, expanding your brand does present a challenge: to succeed, you need to invest plenty of time, resources, and capital. Like chain restaurants, franchise outlets serve roughly the same menu, share uniform branding, and have a similar look and feel (diners may not even know if they are sitting in a franchise unit or a chain restaurant).

Franchise 52

Franchise Franchising Food License 52