Remove Communication Remove Leadership Remove Uniforms
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Transforming Restaurant Operations: Uniting Teams and Closing Communication Gaps

Modern Restaurant Management

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.

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86 Your Brand Issues: How to Build Cohesive, Memorable Brands that Resonate with Guests

Modern Restaurant Management

The restaurant needs cohesion, from signage to menu design to uniforms. All that said, bringing a brand to life requires a partnership with open lines of communication. There’s also a bigger focus today on guest engagement and community than ever before. This is also typically when we decide on the restaurant’s name.

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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

Building pride in team is a foundational requirement of leadership and coaching. COMMUNICATE, COMMUNICATE, COMMUNICATE. You can never communicate too much – show them that you trust them with this information and you will go a long way towards building retention loyalty. BUILD PRIDE. Walk the talk!

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How gusto! Simplified Payroll and Stays Engaged With Their Team

7 Shifts

And a great team can only thrive under outstanding leadership. their leadership sees team management as their greatest responsibility. We used a piece of software called When I Work , and it's supposed to do a lot of the same things that 7shifts does in terms of like scheduling, labor management, and communication.

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WHAT RESTAURANT OWNERS GET WRONG

Culinary Cues

Ignore them and they will find someone else to pay attention. [] CONFUSING LEADERSHIP AND MANAGEMENT. You can delegate management responsibilities, but it is rare to find a successful owner who delegates leadership. [] NOT SAVING FOR A RAINY DAY. Engage them and they will become your ambassadors.

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A COOK FULFILLED

Culinary Cues

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. This is what being a cook is all about.

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THE KITCHEN MAGIC OF CHEF PHIL LEARNED

Culinary Cues

From purchasing to plating there was a commitment to communication and doing your job well. 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. I feel fortunate to have known Chef Learned and to call him a friend.