7 Shifts

DECEMBER 16, 2022

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.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

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. This is what being a cook is all about.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

Culinary Cues

FEBRUARY 8, 2020

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!

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

DECEMBER 30, 2019

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.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

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 267

Kitchen Safety Leadership Food Safety Front of House 267

Culinary Cues

JANUARY 12, 2021

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.

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

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. Applicants will want to understand the dynamics of the team they’ll be joining, including communication styles, management support, and how the restaurant fosters a positive work environment.

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78