Culinary Cues
JUNE 3, 2024
Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Don’t disappoint them.
Culinary Cues
NOVEMBER 10, 2023
When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!
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Culinary Cues
AUGUST 4, 2022
People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Unless…a coach or player steps up and says “NO”! “We Apathy is a disease that spreads as quickly as a virus. It infects others who are easily convinced that it is the way it needs to be.
Culinary Cues
FEBRUARY 8, 2020
Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.
Culinary Cues
SEPTEMBER 1, 2023
Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? Are you meticulous about changing the oil in your deep fryer, or filtering out the smell of carbon build up on burner grates and broiler grids? How much time and effort are placed on this? What about the sounds of the kitchen?
Culinary Cues
MAY 26, 2020
Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. Let’s assume, for a moment, that we actually are all in this together.
Mad Mobile
FEBRUARY 26, 2024
Take these lessons to heart. 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.
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