Modern Restaurant Management

MAY 1, 2024

A “ communication silo ” is the name for what happens when groups, teams, or departments of employees within an organization isolate themselves and tend to only communicate within their group. Thus, restaurant leaders need to identify potential communication silos and implement solutions to address them.

Communication 197

Communication Operations Leadership Employee Relations 197

Culinary Cues

FEBRUARY 8, 2020

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.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

JANUARY 15, 2022

Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? You were part of a team and an extension of a long history of tradition and accomplishment – that uniform meant something – it meant someone recognized your potential. PLAN BETTER – TRAIN HARDER.

Uniforms 416

Uniforms Front of House Food Safety Healthcare 416

Culinary Cues

DECEMBER 30, 2019

Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Make sure that owners retain ample ownership of the concept, standardize as much as possible, and constantly train a strong bench of people who can step up to the plate if the chef departs. [] FAILING TO ASK THE CUSTOMER.

Cash Management 268

Cash Management Point of Sale Leadership Website Management 268

Culinary Cues

MAY 26, 2020

So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside? Where is the collaboration among community restaurants to portray a consistent message and a self-assessment process?

Kitchen Safety 268

Kitchen Safety Leadership Food Safety Front of House 268

Culinary Cues

JANUARY 12, 2021

From purchasing to plating there was a commitment to communication and doing your job well. PLAN BETTER – TRAIN HARDER. Service was swift and efficient as the 300-400 patrons were acknowledged at each meal. What was most impressive to me was the work leading up to service. Rest in Peace Chef! Harvest America Ventures, LLC.

Seasonal Menu 471

Seasonal Menu 2005 Hotels Customer Service 471

Ken Burgin

FEBRUARY 13, 2024

They will be interested in get a sense of the team’s spirit, leadership style, and the overall atmosphere of the kitchen. Are there opportunities for further training, or to attend workshops and events? What training and induction processes are in place for new staff? What is the kitchen’s work culture like?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78