Culinary Cues

JULY 16, 2022

For a period of years, we were sending 50 students to work the grueling, yet highly educational two-weeks of the Tennis Open. To this day, those students rate those two weeks as some of the most important in their education. Dick Cattani was a monumental figure in the business of food hospitality.

Front of House 370

Front of House Back of House Education Leadership 370

Culinary Cues

JANUARY 18, 2023

The rhythm between front and back of the house is seamless, tempers are in check, and the night ends with everyone sharing fist bumps and high fives. Whenever we (chefs) look back on our time in the kitchen, we’re able to categorize experiences in one of three silos: a learning experience, mission accomplished, or inspiration.

Back of House 382

Back of House Front of House Education Café 382

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

FEBRUARY 21, 2023

Trying to eliminate the front of house and back of house and make it one big house, everyone working together.” One of the biggest issues facing restaurants in 2023 is finding and keeping good talent. During the pandemic, many service workers either left or were forced out of the industry and never returned.

Front of House 381

Front of House Social Media Back of House Sports 381

Modern Restaurant Management

MARCH 28, 2023

Even if just one team member understands the benefits of digital transformation, it is up to them to educate the team and get everyone on board. Digital transformation is no longer optional – it is required for restaurants to remain up to date, save costs and retain customers. Additionally, there is the fear of change.

Front of House 185

Front of House Back of House Small Business Technology 185

Modern Restaurant Management

SEPTEMBER 13, 2023

Frontline leaders who offer support in day-to-day tasks, help educate, motivate, nurture and advocate for advancement (through promotions and raises) can boost chances of keeping employees happy and employed. So, what did we find? A desire for better pay is the No.

Management 190

Management Management Coaching Front of House 190

Culinary Cues

AUGUST 9, 2021

Guests will return when the effort expended to create memorable complete dining experiences is front and center. The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW!

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Ken Burgin

FEBRUARY 13, 2024

If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up! What is the kitchen’s work culture like?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Culinary Cues

OCTOBER 20, 2021

The kitchen is a place where those who are successful come to the realization that those later aptitudes are enhanced through experience – the more you do, the better you become. Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense.

Front of House 425

Front of House Uniforms Back of House Kitchen Safety 425

Modern Restaurant Management

OCTOBER 25, 2021

Effectively educating those (bartenders, wait staff, back of the house, etc.) With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Choose a Versatile Plant-Based Protein.

Dietary Restrictions 218

Dietary Restrictions Food Front of House Back of House 218

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. A bad shift can lead to unhappy customers and disgruntled staff. The pre-shift meeting ensures that doesn't happen.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Foodable

MARCH 29, 2023

Today’s podcast is in memory of Dr. Pat Moreo, a leading hospitality educator - dedicated to a lifetime of service to our industry. Both schools are leading educational institutions and are ones where “Dr. Pat” served as a Dean, Faculty Member, and Mentor.

Innovation 66

Innovation Hospitality Technology Front of House 66

Food Business

DECEMBER 17, 2019

I think there are two basic types: occasional workshops to improve hospitality, and an ongoing educational series of workshops that are staff led. workshops and trainings—on steps of service, or educating guests—are great for your customers, and improve retention for your staff. That’s why there is value in workshops.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

JANUARY 7, 2020

What is the key to success in the restaurant industry? While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. The people you hire to run your restaurant can make or break the business. Why Care About Employee Engagement? First things first: what is it?

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

JULY 27, 2023

Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. For an industry with a high rate of first-year closures, Lula Cafe's longevity is a testament to what Hammel calls a youthful mindset.

Communication 195

Communication Front of House Education Back of House 195

Modern Restaurant Management

MAY 18, 2020

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

Front of House 208

Front of House Back of House Online Ordering Kitchen Safety 208

7 Shifts

DECEMBER 8, 2020

Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

JUNE 3, 2021

Kitchen and front-of-house employees are simply harder to find. Educate and Engage: Offer financial literacy education to help staffers understand and use skills that include budgeting, managing money, paying off debt and investing. Interviews with potential employees are being scheduled, but no-shows are the norm.

Ordering 179

Ordering Front of House Hiring Recruiting 179

Culinary Cues

MAY 21, 2023

I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

Technology 339

Technology Social Media Back of House Front of House 339

Sante

OCTOBER 26, 2019

Join the beverage industry's best and brightest for a three-day educational conference on the business of wine, beer, and spirits. SommCon® is a leading conference and exposition for sommelier-level education and training of wine professionals and serious enthusiasts. SommCon® San Diego takes place November 13 -15.

Front of House 100

Front of House Education Certification Beverage 100

Culinary Cues

JANUARY 6, 2020

It happens in business, it happens in education, and it happens most often in government. Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts. It is never as simple as just changing the menu. A short while back the U.S.

Government 245

Government Front of House Small Business Back of House 245

7 Shifts

JANUARY 14, 2020

When staff are engaged in their work, they perform better and generate more revenue for their employers. Formalizing an employee engagement program helps restaurants keep staff happiness top of mind. But don’t worry; your employee engagement program doesn’t have to be fancy, expensive, or resource-intensive. They do the bare minimum at work.

Loyalty Program 367

Loyalty Program Front of House Back of House Customer Experience 367

Modern Restaurant Management

MARCH 30, 2022

With this expected influx on the horizon, it’s important that your restaurant takes stock of proper cleaning and hygiene measures for key front-of-house (FOH) and back-of-house (BOH) areas. Don't Put Restrooms on the Back Burner. This makes proper hand hygiene vital. Opt for paper towels.

BOH 187

BOH FOH Kitchen Safety Front of House 187

Culinary Cues

SEPTEMBER 15, 2022

It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. Ironically, there is always room to be great and there is plenty of room to be mediocre. I wonder why this is the case. Plain and simple. What are they thinking?

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Modern Restaurant Management

JANUARY 19, 2021

Finally, find a place to cook and start filling orders, often alongside tickets from a traditional front-of-house. For Top Round Roast Beef in San Francisco, that meant running a fried-chicken joint, burger house, and ice-cream parlor all from within their existing sandwich shop. Welcome to the age of virtual restaurants.

Front of House 212

Front of House Online Ordering Food Order Customer Experience 212

Open for Business

MARCH 7, 2023

Restaurant training is one of the most important things an owner can put into place. Well-trained teams mean shifts run smoothly and guests are happy with service. When all team members fully understand how to execute their roles and responsibilities at the restaurant , they are more confident and engaged on the job. And they stay in the job longer.

Training 78

Training 2023 Front of House Back of House 78

Modern Restaurant Management

MARCH 13, 2020

And communications is front and center, particularly for restaurants that might not be as well known for out of restaurant food. Among the findings: Most diners are not overly fearful, with 57 percent making no change to their dining behaviors. 34 percent of respondents saying they plan to prepare more meals at home. "It's

Front of House 199

Front of House Back of House Restaurant Law Food Safety 199

Modern Restaurant Management

OCTOBER 7, 2021

Last year, during the peak of the COVID-19 pandemic, restaurants went through some unwanted but necessary changes. As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Fast forward a year later and the economy is recovering, albeit at a slow pace. Kitchen operations. Staff Management.

Technology 196

Technology Operations Food Safety Kitchen Safety 196

Lavu

SEPTEMBER 29, 2023

This statistic is based on a survey of restaurant operators conducted in January 2023. The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. This has left restaurants struggling to find and retain staff. million, while the number of hires was 1.3 million, while the number of hires was 1.3

Loyalty Program 166

Loyalty Program Front of House Mobile Ordering Customer Service 166

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” We’ve all heard it. Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around?

Hiring 195

Hiring Front of House Back of House Document 195

Open for Business

DECEMBER 18, 2023

Training all front-of-house staff, security, and even kitchen teams on the meaning of special drink orders is crucial. An Angel Shot is simply a code phrase people can use to subtly notify staff that they need assistance without putting themselves in further potential danger. This may include getting the police involved.

Transportation 78

Transportation Front of House Education Kitchen Safety 78

Open for Business

JANUARY 24, 2023

According to OpenTable research, 87% of people have visited a new restaurant based on finding it on social media. Even if you’re not super tech savvy, chefs and restaurants can be hugely successful on social media. There are a few things to keep in mind before marketing your restaurant on social media. Social media management takes practice.

Social Media 148

Social Media Front of House Download Consumer Goods 148

Bottleneck Management

DECEMBER 26, 2022

Bold hop flavor and aroma from six different hop varietals are front and center in this flavorful American IPA. Food Pairing: This beer pairs perfectly with the Scorpian Burger at City Works and Old Town Pour House. . Featured Beer: Cigar City Jai Alai. The six hops used are Amarillo, Simcoe, Cascade, Motueka, Centennial, & CTZ.

Front of House 78

Front of House 2007 Brewery Education 78

Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

FOH 179

FOH BOH Food Safety Front of House 179

The Restaurant Times

JANUARY 24, 2022

Your employees must be trained to educate consumers on the use of table ordering apps which can save time and the hassle of going through the process of credit cards, etc. We are a generation that has practically no patience; we don’t want to be kept waiting, especially when it comes to eating out. POS Integration .

Customer Experience 105

Customer Experience Ordering Mobile Ordering Front of House 105

Modern Restaurant Management

JUNE 29, 2020

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Here's some of their advice. Most of the same applies to the health of BOH as well.

FOH 215

FOH Kitchen Safety BOH Food Safety 215