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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”. Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about.

Seminar 355
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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. You can see and feel defeat in the air – it is just a matter of time before it all falls apart.

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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

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?

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OUR DAILY BREATH: OPENING RESTAURANTS ? WHERE?S THE PLAN, STAN?

Culinary Cues

Where is the leadership coaching on that? [] WE ARE ALL IN THIS TOGETHER: Yep – I have heard that many times before – so why does it feel like we are on our own? Why is there no universal strategy that helps restaurants collectively walk through the process of re-opening with confidence and uniformity? Restaurant Consulting.

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HARD FOR CHEFS TO PASS THE TORCH

Culinary Cues

What they do is who they are, and they all worry who they will be without it. [] SMARTER EVEN IF A BIT SLOWER: All those years and experiences have made the musician, artist, coach, business leader, doctor, politician, or chef able to continue finding a role and a way to contribute. A good thing never ends.

Coaching 404
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Can a Bar Inventory Management System add 10% to Your Bottom Line?

Mad Mobile

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.