Culinary Cues

SEPTEMBER 30, 2021

It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. Yes, I’m talking about what it will be like in our restaurants from this point on and into the foreseeable future.

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Culinary Cues

JANUARY 28, 2023

What you experience in our kitchens is a mix of what life has presented us – some not so great, but mostly wonderful and even remarkable. You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation.

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Food Supply Dine-in Uniforms Presentation 366

Culinary Cues

JANUARY 12, 2021

This place tucked away in the hills of the northeast represented the epitome of culinary arts in their American Plan dining room. This place tucked away in the hills of the northeast represented the epitome of culinary arts in their American Plan dining room.

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Seasonal Menu 2005 Hotels Customer Service 471

Culinary Cues

SEPTEMBER 1, 2022

It was a good night with two full turns of the dining room. Similar activity is taking place in the dining room as tablecloths are replaced and touched up, place settings aligned, glasses checked for water spots, chairs polished and carpets touched up, napkins are folded, and plants are misted.

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Fine Dining Uniforms Dine-in Food Order 385

Culinary Digital

MARCH 20, 2024

It offers a variety of advantages that significantly contribute to the success of streamlined onboarding: Simplified Training A limited menu serves as a cornerstone of efficiency in the onboarding process for fresh additions to the team, be they kitchen staff or servers.

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Culinary Cues

NOVEMBER 25, 2019

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. What is important is that at the end of the week there is some cash in your pocket, albeit – not very much. For a few, at some point that changes. When you are walking down the street and constantly shout out “behind!”.

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Culinary Cues

JUNE 16, 2020

Is the relationship of food and dining much less important to all stakeholders? Dining out was unavailable and we got by, we re-introduced ourselves to cooking at home and dusted off those skills that had been dormant, or added some new ones that had here-to-for not existed. Do it all and do it often.

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Social Media Entertainment Email Marketing Customer Experience 287

Culinary Cues

SEPTEMBER 5, 2019

I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. We are the same, yet we are much different.

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Uniforms Presentation Food Order Fine Dining 178

Modern Restaurant Management

DECEMBER 14, 2020

Gaining steam prior to the pandemic, the idea of forgoing a dining room and optimizing kitchen space for off-premise sales only is more practical than ever. By deploying trained, uniformed personnel to bring food to the end consumer, restaurants can have better control of the customer experience and their brand.

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Culinary Cues

MARCH 14, 2024

When you walk through the dining room and observe service and interactions between staff and guests, what do you see? Is there pride in the execution of each plate and are servers charged up to present your food to each and every guest? Greatness is a way of presenting yourself, of functioning day-in and day-out.

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Coaching Uniforms Fine Dining Customer Service 331

7 Shifts

MAY 23, 2024

Managing a restaurant is not for the faint-hearted. The restaurant business is one of the most competitive industries, and this shows in the fact that only 20% of restaurants succeed in the market. Your stiff competition requires innovative thinking and aggressive growth strategies to stay on top. What are the top 3 expenses of restaurants?

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Point of Sale Seasonal Menu Food Supply Cash Management 221

The Restaurant Times

AUGUST 31, 2020

For instance, in a self-serving QSR, the staff is not expected to greet guests and seat them, but in a fine dining restaurant, this gesture must be followed religiously. . Presenting the guests with a menu and waiting for a few minutes before going over for the order. Train Your Staff At Regular Intervals. through 2018- 2023.

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Document Customer Service Training Audits 52

KaTom

OCTOBER 24, 2019

Air Hollywood provides several other services, such as a program for people afraid of flying called FearlessFlight, a public service for special needs travelers called Open Sky for Autism, and an air travel training program for service dogs called K9 Flight School. Experience an Authentic Pan American Flight at Air Hollywood.

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Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” In the meantime – here we are. have a problem Houston.

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Guest Recovery Uniforms Point of Sale Customer Experience 448

Culinary Cues

SEPTEMBER 25, 2021

I am proud to wear the uniform of the cook and know that it represents a proud tradition of one of the world’s oldest professions. *I I know the satisfaction that comes from a dish well prepared and presented. *As As a cook I understand just how important every person in the kitchen and dining room is to our collective success. *As

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A Wine Story

MAY 18, 2022

The first plate was a mix of traditional favorites presented in a new way. It would be the first time international wine journalists and Tuscan producers would see one another in the two long years since COVID, and everyone appeared in a mood of celebration. Michelangelo’s David Giving a Warm Welcome. The Evening Kick-off.

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2022 Vineyard 2008 Presentation 78

Apicbase

APRIL 5, 2022

However, expanding your brand does present a challenge: to succeed, you need to invest plenty of time, resources, and capital. Creating a successful and profitable business is every restaurant operator’s goal. If you run a thriving F&B business, your concept may offer opportunities to expand beyond your current locations.

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Franchise Franchising Food License 52

7 Shifts

MAY 23, 2024

The competition in the restaurant industry is getting tighter. In fact, 45% of restaurant operators expect their competition to be much more intense in 2024 than last year. That said, we've compiled some of the best techniques for increasing restaurant sales and taking your business to new heights.

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Social Media Loyalty Program SEO Email Marketing 195

Culinary Cues

SEPTEMBER 14, 2023

Chefs and cooks may avoid walking through those swinging doors into the dining room because they fear that vulnerability. Some who work in kitchens can distance themselves from the overwhelming responsibility of the cook or chef, but to others it is a heavy weight to carry. If this is not their norm, then pay attention.

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Employee Relations Training Fine Dining Take-out 386

Modern Restaurant Management

OCTOBER 16, 2019

Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co. Ono Food Co. Within 60 seconds, blends are ready at Ono’s pick-up area.

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Food Truck Customer Service Customer Experience Front of House 105

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. But when this occurrence takes place with a team, the results can be magical. The rest of the team was already settled in and hard at work.

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Embrace the Suck

JUNE 13, 2022

Besides running a training and consulting company, Brian is also known for his groundbreaking concept called Bin 36. Brian speaks to audiences all around the world about training culture and exactly how to build a solid beverage program that can enhance your bottom line. The topic for this talk was how Restaurant Culture is in Crisis.

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Future Food

MAY 20, 2020

Owners & staff must ensure that the physical presentation of their stores & venues, uniforms and personal appearance are maintained at optimum levels throughout all periods of the day to issue the vote of confidence that customers need to walk in through the front door and spend. Great for customers and great for business! (As

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Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. She is a graduate of Central Michigan University with a Bachelor’s Degree in Accounting.

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Modern Restaurant Management

APRIL 7, 2020

“We have significant issues with the CARES Act treatment of independent restaurants as it currently stands. Launching a Restaurant Stabilization Fund that provides up to $100 billion in grants to independent restaurants that will give them the upfront capital they need to reopen. These are the people that feed America.

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Tip Distribution Healthcare Hospitality Food Supply 131

Apicbase

MAY 18, 2022

In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. That’s why registering your trademark is essential. Free download. #2

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Franchise Franchising Sustainability Document 52

EATER

DECEMBER 16, 2020

When I started thinking about attending pastry school for intense technical training, it was never a question of which city. Our uniform also included a toque, or a chef’s hat, and this is where the absence of Black students became impossible to compartmentalize. In Paris, it was nearly impossible for me to find a pastry stage.

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Hiring Hotels Small Business Information 109

Apicbase

APRIL 5, 2024

Production planning features built-in to your inventory and recipe management software are particularly valuable for large, multi-location restaurant businesses because they allow you to: Store detailed instructions for preparation and plating to achieve uniform results across all locations. What Is Restaurant Automation?

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EATER

MAY 20, 2020

Alexi Rosenfeld/Getty Images. But when it comes to implementing safety protocols, many feel like they’re in the dark : For weeks, the Trump administration delayed a CDC report that would have provided guidelines on how to do just that — because it was “overly prescriptive” — while the FDA has published guidance that mostly defers to the CDC.

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Kitchen Safety Food Safety Food Supply Healthcare 104

EATER

MAY 14, 2020

Safety First is the start of a new social contract between everyone who works in and dines at America’s restaurants, which will be most important during the time between reopening and a wide-spread vaccine,” James Beard Foundation CEO Clare Reichenbach said in a press release. Alexi Rosenfeld/Getty Images.

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