Culinary Cues

MARCH 4, 2022

That line cook may be able to work faster, organize multiple tasks better, and tap into that adrenaline far better than you, but they still lack the experience to plan, create, coach, and problem-solve like you. He or she knows where to look, where the source of the problem may lie. PLAN BETTER – TRAIN HARDER.

Coaching 474

Coaching Training Fine Dining Article 474

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. It’s that simple. [] The Source of Creative Energy. PLAN BETTER – TRAIN HARDER. THE LAW: Look to the chef to see how the kitchen will act.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

MAY 4, 2022

A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” It might be sustainability, waste management, protection of traditions, a pursuit of excellence, authenticity, or connection with the source of ingredients, etc. PLAN BETTER – TRAIN HARDER.

2022 448

2022 Education Coaching Kitchen Safety 448

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. So how do you stack your bench and coach your own team to maximum efficiency? Employee referrals are actually the best source of seasonal hiring (and frankly, hiring in general). PLAY 2: Onboard & Train Your Seasonal Staff. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Perfect Daily Grind

AUGUST 9, 2022

However, in order to do so successfully, a WBC competitor must first source a high-quality coffee that will stand out on the global stage. And what factors need to be taken into account when sourcing coffee for the WBC? You may also like our article on how to choose a coach for barista championships. Saša Šesti?

Sourcing 174

Sourcing Coaching 2015 2021 174

Modern Restaurant Management

FEBRUARY 28, 2020

The new Zagat is slated to debut in the summer of 2020 and will allow diners to rate and review restaurants effectively and responsibly, a nod to Zagat's crowd-sourced roots that leverages significant credibility and user trust in the restaurant discovery space.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

APRIL 27, 2020

Business consulting and coaching on topics including how to drive improved order volume leveraging social media and the web, creating new family-style meals and packages for take-out, and customer service for curbside pickup and take-out orders. Automated and streamlined collection and remittance of city/county/state sales and use tax.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Modern Restaurant Management

APRIL 27, 2020

Business consulting and coaching on topics including how to drive improved order volume leveraging social media and the web, creating new family-style meals and packages for take-out, and customer service for curbside pickup and take-out orders. Automated and streamlined collection and remittance of city/county/state sales and use tax.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

JULY 10, 2023

In their quest to develop a new auditing solution, Focus Brands International sought a more collaborative approach, and developed a virtual collaborative coaching model for store reviews. As part of their efforts, the company provided tools for an online coaching team who could provide reviews in each location’s language and time zone.

Audits 221

Audits Operations Coaching Food Safety 221

Culinary Cues

SEPTEMBER 1, 2023

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? Did you just spend hundreds of thousands of dollars on a dining space and then a few hundred on a cheap sound system expecting it to do the job required?

Fine Dining 411

Fine Dining Dine-in Front of House Design 411

7 Shifts

JULY 16, 2024

“I think operators could do more to foster camaraderie, whether through activities, team training, or icebreakers. Irene Li is the cofounder of Mei Mei in Boston and built the award-winning brand through ethical, sustainable sourcing and fair and transparent employment practices. It levels the playing field a little bit.

Coaching 221

Coaching Uniforms Download Training 221

Perfect Daily Grind

FEBRUARY 7, 2023

To discuss this issue further, I spoke with Eduardo Choza, Director of Coffee at Mayorga Coffee , Jenny Borrego, barista trainer at Degas Café , and founder of Alquimia Coffee Company and World Coffee Championship coach , Federico Bolanos. He has also trained 15 national Barista Championship winners from around the world.

2011 182

2011 Coaching Events 2007 182

Perfect Daily Grind

JANUARY 23, 2023

Coaching and training Wilford Lamastus Jr. If a competitor wants to perform well at the WBC, one of the biggest costs is to hire a coach – preferably a ‘famous’ one,” he says. Furthermore, training for the WBC is also time intensive, which can present an opportunity cost for some competitors. Milk can also be expensive.

Coaching 148

Coaching Equipment Travel Training 148

Rocket Fuel

MARCH 26, 2025

The Real Cost of Restaurant Losses Most operators are already keeping an eye on labor and food cost percentagesbut what about the hidden sources of loss? Food Cost Variance One of the most underestimated sources of loss is the Target vs Actual (TvA) gap. And in 2025, those losses are avoidableif you know where to look.

2025 52

2025 Cash Management Coaching Demo 52

Modern Restaurant Management

AUGUST 19, 2020

They both went through a management training program. With Seated Events, Seated at Home, and Seated, restaurants can drive demand to their three primary sources of revenue in a single, easy to use rewards platform.” Peter’s two sons, Pete, Jr. and Jim, chose to follow in their father’s business-minded footsteps.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

OCTOBER 16, 2019

Ono Guides are on-site liaisons to teach people about where the ingredients are sourced, how blends can affect their wellbeing, and how to create blends specific to their dietary standards or nutritional preferences. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

JULY 30, 2021

. “Crimson Cup supports coffee shop owners at every step – from scouting a profitable location and writing a coffee shop business plan to planning a menu, choosing equipment, hiring staff and providing comprehensive training," Ubert said.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

EATER

JULY 14, 2021

Sifton writes in the brusque but encouraging tone of a neighborhood dad coaching a soccer game. But they are often the richest source material we have for those domestic lives. That asparagus tart recipe ends with a shout: Let’s go!

Book 284

Book White Paper Back of House Document 284

Bar and Restaurant Coach

JULY 17, 2019

What we’ll see (for the most part) is the Millennials hiring, training, supervising, and mentoring the Gen Zers. Introduction to Gen Z Source Materials. appeared first on Bar and Restaurant Coach. Generation Z and Its Implications for Companies (McKenzie & Co.). The Millennial Myth – Crystal Kadakia.

Coaching 107

Coaching Reference Hiring Sourcing 107

Restaurant Clicks

SEPTEMBER 8, 2021

Savor Weinkeller Tide and Vine Oyster House Red Coach Inn The Griffon Gastropub AG Inspired Cuisine Bakery Restaurant & Lounge Flying Saucer Restaurant Niagara Brewing Company Pho Xyclo Queen Charlotte Tea Room Zaika Indian Cuisine & Bar Wine on Third Top of the Falls Skylon Tower Casa Mia Ristorante Hard Rock Cafe. Red Coach Inn.

Dietary Restrictions 78

Dietary Restrictions Coaching Online Ordering Reservations 78

Apicbase

MARCH 17, 2023

By centralising your food prep and production in one location, you can standardise ingredient sourcing and preparation to ensure all ingredients are sourced from the same suppliers. Focus on training Adequate training is also crucial to keep your product consistency in check.

Customer Experience 52

Customer Experience Consumer Goods Food Order Food Supply 52

Mad Mobile

FEBRUARY 26, 2024

Meanwhile, a restaurant’s bar program represents a significant source of total revenue. Use it to identify sources of ongoing waste whether it stems from prep mishaps, server errors, or even menu mismatch. Take a moment to pinpoint problem areas and then coach staff accordingly. Take these lessons to heart. chronic offenders.

Inventory 40

Inventory Bar Management Management 40

Modern Restaurant Management

FEBRUARY 19, 2020

Most employers recognize that co-worker comments such as “old man” or “Methuselah” or “old as dirt” warrant some corrective action or coaching, especially if an employee claims offense at such language. 'Effective and Transformative' Training.

Employee Relations 427

Employee Relations Training 2007 Customer Experience 427

Modern Restaurant Management

JANUARY 16, 2024

Sole operators should identify a clear chain of command with trained team members to step into required roles. Rember that while operations may be covered by your bench, any would-be replacement may also need coaching or specific training to get them ready for all the management aspects of their role.

2030 450

2030 Franchising Franchise Employee Relations 450

Modern Restaurant Management

JULY 27, 2020

Health services such as physicians, counseling and mental health services, and health coaches are also closing at lower rates – all critical resources during this time. mos Pay works with the establishment’s existing point of sale system, there’s no staff training or additional accounting required. “Because V?mos

Franchising 443

Franchising Franchise Mobile Ordering Kitchen Safety 443

EATER

NOVEMBER 12, 2024

s vibrant new ode to Mexico City, and the source of the slow burn behind the Indonesian barbecue sensation that’s conquering California’s East Bay. 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.

Seasonal Menu 362

Seasonal Menu Fine Dining Front of House Back of House 362

Modern Restaurant Management

JANUARY 29, 2021

Coach Employees to Be an Extension of Your CQO. It can lead to burnout and turnover, which may also leave you open to more risk through increased mistakes and gaps in training. A more collaborative stance with suppliers and vendors. As a bonus, many of those changes can be supported by tech.

Audits 457

Audits Food Safety Kitchen Safety Coaching 457

Modern Restaurant Management

MAY 6, 2021

Many restaurants still just rely on the same sources. The longer candidates are with your business, the more they can help with things like training new employees and can bring in candidate referrals from their own network. For almost a third of candidates, Learning & Growth was the #1 thing they care about in the job hunt.

Hiring 493

Hiring FOH BOH Coaching 493

Modern Restaurant Management

JUNE 19, 2020

launched the Ecolab Science Certified Program, a comprehensive program combining advanced chemistry with new public health training and audit verification to deliver a higher standard of cleanliness for public health and food safety required due to the COVID-19 pandemic. On-site support through ongoing service visits and in-person coaching.

Food Safety 362

Food Safety Customer Experience Website Management Employee Relations 362

EATER

AUGUST 23, 2021

Luis, a fourth-generation baker from the Yucatán, who has years of training in intricate laminated doughs, suggested we do a rendition of this dessert in a puff pastry tart shell and Armando shared the idea of using a variety of winter squash, abundant in Northern California around this time, to incorporate a few different textures in the tart mix.

Fine Dining 337

Fine Dining Dine-in Coaching Take-out 337

The Restaurant Coach University

JANUARY 29, 2017

All the training, all the hard work, all the time fine-tuning your team and brand are paying off. When the call for restaurant coaching comes in, people are asked what the issues might be. If coaching could just fix them then, they would have the restaurant they wanted. Because you are the source, you are in control of the flow.

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Perfect Daily Grind

JUNE 6, 2023

Sourcing coffee for the World Coffee Championships is a lengthy process in itself, but another pertinent question remains: how much do competition coffees cost? You may also like our article on how competitors source coffee for the World Barista Championship. How do WCC competitors source their coffees?

2022 178

2022 Sourcing Coaching 2021 178

Cheetah

JANUARY 28, 2022

With guidance and support from the City of San Francisco, Vanick swapped the lights in his restaurant to LEDs, sourced his electricity from solar power, worked to change aspects of his to-go packaging, and reduced the size of his ‘black bin’ mixed garbage. Sourcing Locally. In an industry with razor thin margins that’s absurd!”

Sustainability 148

Sustainability Consumer Goods Food Supply Waste 148

Cheetah

JANUARY 28, 2022

With guidance and support from the City of San Francisco, Vanick swapped the lights in his restaurant to LEDs, sourced his electricity from solar power, worked to change aspects of his to-go packaging, and reduced the size of his ‘black bin’ mixed garbage. It was the same price to source [lamb] locally as from Australia.”

Sustainability 78

Sustainability Consumer Goods Food Supply Waste 78

Modern Restaurant Management

MAY 5, 2020

The organization will source and funnel donations to local restaurants in Bayview so that they can produce meals for local shelters and food banks that are partnered with Gift a Plate, including the United Council of Human Services shelter in San Francisco. COVID-19 Training and Assessments.

Guest Recovery 305

Guest Recovery Food Safety Loyalty Program Point of Sale 305