Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The Japanese refer to this as Kaizen. PLAN BETTER – TRAIN HARDER. Create a Team Built to Win. This is what great organizations and great teams do.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

FEBRUARY 9, 2022

The chef must be the coach who recognizes strengths and weaknesses and builds consensus around common goals so that the machine works properly. [] A Teacher and a Trainer. PLAN BETTER – TRAIN HARDER. THE LAW: Look to the chef to see how the kitchen will act. THE LAW: It is not enough to hire competent people. CAFÉ Talks Podcast.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. Make your restaurant a destination for celebration.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Goliath Consulting

JULY 28, 2020

Conflict Resolution” refers to the way one resolves an issue or problem between two or more people (4). This is why we recommend role playing as part of the staff training—so that managers can first become comfortable with conflicts and practice resolving them in a controlled space. References: (1) [link]. (2) 2) [link]. (3)

Leadership 348

Leadership Employee Relations Front of House Communication 348

Embrace the Suck

JANUARY 13, 2021

Now, before you say, “ But Coach, you are an anomaly and my situation is different.” I have coached thousands of independent restaurant owners like you to seek that elusive state of finally breaking free from your restaurant running you. Now, you might say, “But Coach, I do trust my team!” Escape Plan.

Coaching 360

Coaching Back of House Front of House Take-out 360

7 Shifts

AUGUST 16, 2021

A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. They also serve as a place to offer short training sessions for new practices, taste new dishes and connect with them team.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. What many chefs neglect to understand is that they are teachers, mentors, and life coaches.

Coaching 490

Coaching Café Take-out Training 490

Culinary Cues

MARCH 3, 2024

In fact, you were probably on the receiving end of this group behavior, sometimes referred to as bullying. .” – Webster’s Dictionary Of course, you remember. You were either part of this or feeling left out because you weren’t. Well, we’re not in high school anymore. Actually, for all intents and purposes we might even be called “adults”.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

SEPTEMBER 1, 2023

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. 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? What about the sounds of the kitchen?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Embrace the Suck

APRIL 16, 2021

When I am coaching a client, I love to sit in the dining room and just listen. Yes, I make a lot of movie references! I always give the same answer even after 12 years as The Restaurant Coach. Go sit in your restaurant for an hour with your eyes closed and just listen. What do you hear? Deal with it. Culture is the Holy Grail.

Coaching 239

Coaching Social Media Hospitality Take-out 239

Embrace the Suck

JUNE 13, 2022

I often refer to it as The Combination to Restaurant Success. Training systems are another critical element to the foundation that many don’t give the respect it deserves. In my coaching programs, we follow the 70:20:10 method for training (known as blended learning). It is the hardest part of my coaching program.

Back of House 44

Back of House Food Truck Point of Sale Take-out 44

Modern Restaurant Management

OCTOBER 16, 2019

Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. This new offering from Rouxbe comes at the right time, as there is a significant need for an industry-wide training option on the key fundamentals of plant-based cooking.” ” Presto's New Vision.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

AUGUST 19, 2020

Ghost kitchens, also referred to as dark or virtual kitchens, are professional kitchen facilities set up to support delivery or carryout meals only, offering restaurant operators an opportunity to start an additional revenue stream. They both went through a management training program. Peter’s two sons, Pete, Jr.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Perfect Daily Grind

MAY 30, 2023

To learn more, I spoke to Oliver Sears, Authorised Specialty Coffee Association Trainer and Barista Hustle coach at North Star Coffee Roasters , and Chris Sheppard, Head of Coffee at Rosslyn Coffee. Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible.

Beverage 193

Beverage Equipment Consumer Goods Customer Experience 193

7 Shifts

MARCH 29, 2023

He joined us on the Pre-Shift podcast to chat about bartaco's embrace of tech, their unique approach to training and career development, radical wage structure, and how all of those practices have them poised for growth in 2023. And we're really excited to continue to lean into ways we can diversify our training.”

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

Rocket Fuel

NOVEMBER 6, 2024

Restaurant managers and area coaches should schedule times to discuss benefits directly with their teams. Send reminder emails or hold a brief training refresher on accessing the portal. Keep it informative and fun. Face-to-face discussions: Don’t underestimate the value of in-person meetings.

Operations 52

Operations Employee Relations Tip Distribution Guest Recovery 52

Modern Restaurant Management

MAY 28, 2021

“While always in our mission and commitment to our customers, there was a recent study that showed diners are two times more likely to spend money in a clean establishment, frequent more and refer you to friends and family, meaning that cleanliness and safety standards are more important than ever.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474

Modern Restaurant Management

DECEMBER 12, 2019

Erik Mallon will serve as Senior Director of Franchise Development, and Jim Hicks assumes the role of Director of Operational Services and Training. Black Bear Diner hired Joe Adney as Chief Marketing Officer and Camille Chavez as Vice President of Training and Development. " Black Bear Diner Adds CMO. ” Camille Chavez.

Franchising 275

Franchising Franchise Loyalty Program Book 275

Bar and Restaurant Coach

JULY 17, 2019

If you got that reference, you’re either a Baby Boomer or your parents raised you right! What we’ll see (for the most part) is the Millennials hiring, training, supervising, and mentoring the Gen Zers. appeared first on Bar and Restaurant Coach. I’m Not Tryin’ to Cause a Big S-S-Sensation.

Coaching 107

Coaching Reference Hiring Sourcing 107

Culinary Cues

JANUARY 25, 2022

The rewards for this effort need not always be tangible, sometimes they are what might be referred to as “soft rewards”. PLAN BETTER – TRAIN HARDER. Restaurant Consultant and Couch Coach. Harvest America Ventures, LLC. Be the Best That You Can Be – Always. www.harvestamericacues.com blog. CAFÉ Talks Podcast.

Coaching 469

Coaching Sports Café Reference 469

Rocket Fuel

APRIL 5, 2022

Thoughtful, thorough training. Consider coaching your store managers directly, and they can pass their skills along to shift managers and anyone else who may be involved in the interviewing process. Offer referral bonuses to your employees for referring candidates that are ultimately hired. Thoughtful, thorough training.

Coaching 52

Coaching Cash Management Hiring Training 52

Rocket Fuel

SEPTEMBER 19, 2022

When you prioritize hiring, training, scheduling, promotions, and communications – your VOC results will improve. One way to verify this is by checking references. Have an orientation that radiates hospitality and a customer mindset (see actionable training tips below). Train employees to provide top-notch customer service.

Hiring 52

Hiring Customer Experience Coaching Customer Service 52

Perfect Daily Grind

MARCH 21, 2022

Both speed and accuracy improve every year, which means training must be becoming more intense year-on-year. Each competitor has eight minutes to taste eight sets of three coffees (referred to as “ triangulation tests ”, as the cups are usually arranged in a triangle). Training schedules.

Training 201

Training Article Coaching 2021 201

Mad Mobile

FEBRUARY 26, 2024

If they’re too large, bar inventory and staff coaching can track and correct these issues while reducing overall orders in the process. Curb 75% of shrinkage One of the biggest revenue drains on bar inventories comes from pouring inconsistencies, slip ups ringing in drinks, and good old-fashioned pilfering. Take these lessons to heart.

Inventory 40

Inventory Bar Management Management 40

EATER

NOVEMBER 12, 2024

The playful menu from chef Dan Rabilwongse marries his Japanese culinary training with his Thai heritage and LA upbringing to create something that’s far more than the sum of its parts. Kumar, who worked in the kitchens of celebrated chef Rick Bayless, and Mohajir, the chef from the Coach House , are Indian from different backgrounds.

Seasonal Menu 362

Seasonal Menu Fine Dining Front of House Back of House 362

Embrace the Suck

MARCH 27, 2020

Because we throw people into a major leadership role and we don’t train them adequately before they take the position. Those four mentioned earlier are what I refer to as The Four Horsemen of Your Restaurant Apocalypse ! The owner side eluded me until I got a business coach who schooled me on how to build a brand and a business.

Leadership 343

Leadership Cash Management Coaching Take-out 343

EATER

AUGUST 23, 2021

When the media suddenly started to refer to me as a chef after I opened my first restaurant Reem’s California, I felt an incredible sense of pressure to know everything about the kitchen to prove my legitimacy, especially to my peers in the industry who never assumed I was a chef in the first place.

Fine Dining 337

Fine Dining Dine-in Coaching Take-out 337

Embrace the Suck

JANUARY 24, 2022

Because we throw people into a major leadership role and we don’t train them adequately before they take the position. Those four mentioned earlier are what I refer to as The Four Horsemen of Your Restaurant Apocalypse ! The owner side eluded me until I got a business coach who schooled me on how to build a brand and a business.

Cash Management 259

Cash Management Leadership Take-out Coaching 259

Modern Restaurant Management

NOVEMBER 24, 2021

She will directly oversee corporate and franchise operations, training, off-premises, and purchasing. At Jason’s Deli, she coached, trained, and developed 32 managing partners to grow sales and profits. El Pollo Loco, and more, Julie Davis joins the Salata Salad Kitchen team as VP of Franchise Development. Louis Area.

Franchising 444

Franchising Franchise Loyalty Program 2022 444

EATER

OCTOBER 21, 2021

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited. It seemed passengers didn’t even want traditional train car dining anyway.

2005 326

2005 Back of House Training Travel 326