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THE RESTAURANT MVP

Culinary Cues

Great passers need great catchers, time in the pocket is totally dependent on the collective effort of the offensive line, the run game would never happen without great blocking, and successful offenses and defenses are the result of effective game plans and play calling by coaches. So, really, the MVP is the team, not any one individual.

Coaching 443
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CHEFS – TRUST THE PROCESS

Culinary Cues

The process is used in professional sports, in the military, in law enforcement, public speaking, writing, painting, carpentry, and dozens of others. As in the case with many professions, there is a process, sometimes built around tradition and often, proven effective over time. Plain and simple the process works.

Uniforms 223
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How to Manage Restaurant Staff Effectively: 5 Game-Changing Tips

Lavu

It can be es simple question like “Everyone share their favorite sports team” or “What’s your favorite dish at our restaurant?” When discussing individual performance, approach it consistently with coaching, mentoring, and appropriate immediate action.

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Qu’s Winter Product Release Highlights

Qu

For example, a coach paying for individual orders placed by a sports team requires staff to manually combine each check, which wastes time and increases the risk of errors. The Value: Managing multiple checks in quick-service environments can be challenging, especially when guests split orders across different payment methods.

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MRM EXCLUSIVE: New Research Reveals Restaurant Managers Are Key Ingredient in the Recipe for Staff Retention

Modern Restaurant Management

The ‘Player-Coach’ Model Fosters Strong Relationships The best restaurant managers serve as workplace role models, leading by example and modeling desired behaviors such as keeping the guest experience front and center and being well-versed in menu offerings.

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IN PURSUIT OF THE CARROT

Culinary Cues

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. No one – I repeat – NO ONE – will ever be excited about a business (sporting team or restaurant) with lackluster goals, or none at all. THE PLAYER/STAFF MEMBER IMPACT: It was Coach Belichick whose message to players was: “Do your job”.

Coaching 467
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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? Leave that for professional sports. How eager are you to reach that position of chef? Are you hungry enough to do what you need to do, to build a plan and stick with it? If the answers are, YES, then sit down – let’s talk.

Uniforms 436