Culinary Cues

NOVEMBER 25, 2023

There are ample opportunities to cut corners for the sake of the bottom line, there are loads of ways to take advantage of your employees, there is always a temptation to overcharge to control food cost, and avoiding change because it is disruptive is always whispering in your ear. This is one of the reasons why they choose to dine out.

Seasonal Menu 353

Seasonal Menu Food Supply Training Presentation 353

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. The first challenge for seasonal venues is stacking the bench when there just doesn’t seem to be enough people out there to hire. When the clock is running out and you’re low on options, there are a few resources that can help you achieve just that.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

SEPTEMBER 14, 2023

They fear the look of disappointment or an abrasive comment; they fear the plate of untouched food, the half-eaten entrée they wrestled through heat and intensity of the kitchen to prepare and present, and they fear the role they may play in the success or failure of the restaurant. You see a little out of sorts, what can I do to help?”

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

Modern Restaurant Management

APRIL 15, 2024

Restaurant managers balance several responsibilities while taking care of staff and guest needs. However, it can sometimes take time to get customers to respond to surveys they're given. You can also consider other types of incentives besides gift cards that you could hand out to encourage more people to do the survey.

Management 194

Management Management Loyalty Program Social Media 194

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. General maintenance Restaurant management requires being ever-present and extremely attentive.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

NOVEMBER 21, 2019

Chipotle , for instance, recently rolled out a new perk which gives hourly employees the opportunity to earn up to an extra month’s pay each year. However, while desirable benefits and training programs can help restaurants boost retention, these perks only go so far if employees aren’t aware of them. Ongoing Onboarding.

Communication 132

Communication Food Certification Training 132

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

Embrace the Suck

FEBRUARY 16, 2023

1) Fix and Prevent Communication Errors Miscommunication, or a total lack of communication, accounts for a large portion of issues that arise within restaurant teams. Owner #2 doesn't like that it takes longer, so they tell the team they can provide a bottle or can with an empty glass. Imagine a restaurant with two owners.

Front of House 292

Front of House Back of House Communication Hiring 292

Ken Burgin

JULY 25, 2023

Make sure to take photos and share on your social media channels. Designing short training games or ‘microlearning’, involves several principles to ensure they’re effective, engaging, and suitable for the purpose: Relevant to the work environment and reinforce key skills or knowledge. The fastest and driest wins!

Training 60

Training Kitchen Safety Front of House Dietary Restrictions 60

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

FEBRUARY 16, 2022

But without the right tools, it'll take long nights and countless cups of coffee to organize the moving pieces of multi-location employee scheduling for your restaurant. Without reporting, how can you accurately forecast sales in your restaurant by day, which then enables you to build out an ideal staff size for each shift?

Restaurant Law 370

Restaurant Law Point of Sale Communication Hiring 370

Culinary Cues

MARCH 15, 2021

LACK OF COMMUNICATION WITH THE BUSINESSES THEY SERVE. If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? How will they measure their success as aligned with these standards or objectives? LACK OF REALISM.

Education 539

Education Food Supply Training Communication 539

Hot Schedules

JUNE 17, 2021

5 Ways Using Retail Employee Scheduling Software Turns Communication Breakdowns into Breakthroughs. I n any retail environment, communication breakdowns can lead to frustrated employees, poor service, and increased turnover. Find out how retail scheduling software can help streamline your communications and business operations!

Retail 88

Retail Communication Employee Relations Hotels 88

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Making Your Resume Stand Out. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

OCTOBER 19, 2020

But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast. Unfortunately, it is rare to hear of anyone pointing out these essential abilities or the need for them if one is to be effective in the job. www.mindtools.com. [] HISTORY AND ANTHROPOLOGIE.

Restaurant Law 444

Restaurant Law Communication Café Take-out 444

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. In this article, the workforce management experts at Sling give you tips for creating a restaurant training program that really works. Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding. 1) Start Small.

Training 78

Training Hiring Front of House Back of House 78

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. Decision-making is ever present and comes at the cook in an instant. Cooks (for the most part) are blind to differences.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

Culinary Cues

JUNE 7, 2021

You need to seek out the opportunities and prepare to thrive when one is in your sights – success doesn’t simply appear. Be patient – it will take time. [] COMMITMENT: “I am going to do whatever it takes to prepare for the position – I am in it to win it”. Success doesn’t happen on its own – you make it happen.

Social Media 450

Social Media Communication Café Take-out 450

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. General maintenance Restaurant management requires being ever-present and extremely attentive.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

JUNE 13, 2023

Just think for a moment of the context and implications when presented in conversation: “I have so much work to do” generally infers that you are over-burdened and challenged to complete everything. “I I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival.

Article 308

Article Social Media Blog Café 308

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Recommended Reading: How to Reduce Turnover Through Restaurant Staff Training What Makes a Good Work Environment?

Back of House 276

Back of House Management Management BOH 276

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

7 Shifts

MARCH 16, 2022

You can personalize your interactions even further by taking the time to learn a few key details about each of your staff members (e.g., Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities.

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Educate yourself on costs, hiring, and the market you are in before taking the leap. Training before opening. Congrats! ?? And good luck.

2020 335

2020 Hiring Cash Management Education 335

Culinary Cues

APRIL 1, 2020

After three weeks of our current state of uncertainty it is time to take a deep breath and do what Americans have done in the past: develop a plan moving forward. Worldwide – when countries, cities, and communities transition out of difficult times it is the restaurant and hotel industry that leads the way back to prosperity.

Waste 498

Waste Cash Management Entertainment Take-out 498

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. There is a level of non-verbal communication that defies explanation – communication that keeps everyone in sync, seemingly knowing what every person in the team is doing or is about to do so that work flowed with precision and grace. Here we go!

Café 345

Café Front of House Point of Sale Back of House 345

7 Shifts

NOVEMBER 3, 2021

Since restaurants often store and hold so much guest information, or work with so many integrated pieces of technology to run their day-to-day operations, they present a juicy target for criminals looking to exploit it for their purposes. To start, check out this guide from the National Restaurant Association on cybersecurity preparedness.

Audits 370

Audits POS Loyalty Program Information 370

Sling

DECEMBER 19, 2020

Once considered a supplement to the standard training program, virtual training is now the preferred — and sometimes only — option for managers and owners who want to improve their team’s skills. Virtual Training 101. Not all virtual training software is created equal. 1) Select The Right Software. 2) Prepare Your Team.

Training 78

Training Management Management Employee Relations 78

Culinary Cues

MAY 19, 2022

Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.” Duke, Tom, and Sabrina returned the communication: “Yes chef”. When he wiped the last rim, the server was there to take the order quickly to the guests at table 18. PLAN BETTER – TRAIN HARDER.

Seating 374

Seating Dine-in Seasonal Menu Leadership 374

Culinary Cues

JANUARY 6, 2020

White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. PLAN BETTER -TRAIN HARDER. It happens in business, it happens in education, and it happens most often in government. It is never as simple as just changing the menu. THINK DECISIONS THROUGH.

Government 244

Government Front of House Small Business Back of House 244

Culinary Cues

OCTOBER 4, 2022

What is most distressing is that once you are accepted into the silo it is nearly impossible to change a person’s position on any topic even when indisputable facts are presented. “My You voted for that candidate, get out of my life. Soon we will need to fill out a profile of beliefs before going on that first date. Tom Brokaw.

Supplies 396

Supplies Healthcare Presentation Restaurant Law 396

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

7 Shifts

NOVEMBER 17, 2020

How to communicate with staff after performance reviews. Explain why your restaurant uses employee evaluation forms Don’t forget to tell staff why you use employee evaluation forms: to track their performance, point out areas for improvement, and make decisions about promotions and pay raises. Why restaurant managers should use them.

Point of Sale 370

Point of Sale Download Communication Reference 370

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design. Let your compassion and preparedness shine.

Delivery 195

Delivery Front of House Fine Dining Back of House 195

Culinary Cues

APRIL 22, 2020

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. Chefs at home must stay organized – they can’t help themselves. [] EVERY MEAL PRESENTED ON A BEO. You can never be too organized or communicate too frequently.

Back of House 352

Back of House Point of Sale Take-out Inventory 352

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Why is communication a key to restaurant efficiency? Attention is the new currency.

Employee Relations 188

Employee Relations Back of House Front of House Customer Experience 188