Culinary Cues

JANUARY 20, 2024

Of course, water should be served and unless a guest chooses the more expensive options for bottled or sparkling water it should flow freely throughout the meal. [] AN ENTRÉE IS NAKED WITHOUT VEGETABLES Yes, restaurants have, to at least a baseline degree, a responsibility to provide a balanced meal. Do it right!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Modern Restaurant Management

FEBRUARY 24, 2023

Huse Culinary’s VP of Culture and Learning Leanna Chroman came to the realization that in order to keep pace with new restaurant training processes she needed to go on a bit of a journey. Elmo Steak House, Harry & Izzy’s, HC Tavern + Kitchen and 1933 Lounge, Chroman was in placed in charge of training.

Education 178

Education Back of House Training Leadership 178

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Cues

MAY 4, 2022

One would assume that you dedicated the time and effort to your education, otherwise graduation might not be within your grasp. Experience is ultimately the best educator. [] TAKE EVERY OPPORTUNITY TO LEARN – YOUR EDUCATION WILL. PLAN BETTER – TRAIN HARDER. This is where you are right now. CAFÉ Talks Podcast.

2022 372

2022 Coaching Education Kitchen Safety 372

Culinary Cues

AUGUST 9, 2021

Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Be that resource for them.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

The Restaurant Times

DECEMBER 28, 2021

Hence, it is now imperative to train your new bar staff to comply with COVID-19 protocols and keep the drinks flowing. . Now that the bars are back to normal, the need to train staff for COVID-appropriate behaviour has increased owing to the safety of customers and premium service quality. Correct Usage Of Protective Equipment .

Training 52

Training Bar Online Ordering Customer Service 52

Culinary Cues

APRIL 7, 2022

The chef is the orchestrator who brings together and hopefully leads an incredibly talented and dedicated team of marvelous technicians. [] Training and supporting the kitchen team is my primary responsibility. Every minute spent in teaching, training, mentoring, and lifting up that team is an investment in the future of the restaurant.

Training 371

Training Social Media Presentation Café 371

Modern Restaurant Management

AUGUST 30, 2022

It is the industry's primary responsibility to be sure the food they sell and serve to consumers is safe. In my experience, when labor issues arise, training and education of the crew are the first things to suffer. In 2003, more than 555 confirmed hepatitis A cases were linked to green onions served at Chi Chi’s.

Food Safety 178

Food Safety Technology Kitchen Safety Food 178

Culinary Cues

JULY 25, 2023

Even if you choose to not pursue cooking as your career, I know that this information will serve you well throughout life.” I thought about a short burst of rage, or at the very least – exasperation, but instead I walked away because I knew that this was an important moment in your life education. I could sense his uncomfortableness.

Food Truck 342

Food Truck Reference Café Take-out 342

The Restaurant Times

NOVEMBER 15, 2021

Establishing a complete customer experience strategy, educating personnel in all procedures, and giving discounts and promotions that make your customers feel valued and ready to return are all ways to assure an exceptional customer experience. 4 Ways To Train Your Bar Staff To Deliver Good Customer Experience. Training And Barback .

Training 52

Training Bar Dietary Restrictions Point of Sale 52

Culinary Cues

FEBRUARY 12, 2020

It is also, from a self-serving standpoint, an opportunity and a responsibility to take on this role in an effort to attract, inspire, and retain a competent team. Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business.

Education 309

Education Consumer Goods Training Back of House 309

EATER

APRIL 8, 2021

For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. Others serve adults facing similar obstacles. The year had started off strong.

Training 115

Training Café Kitchen Safety Back of House 115

Sling

SEPTEMBER 7, 2020

At first glance, you may think that employee training is all about teaching your employees to perform their job according to your standards and procedures. Provide the right kind of training for your team and your business will run smoother than ever before. Effective Employee Training Methods. 1) Online Employee Training.

Training 78

Training Coaching Small Business Take-out 78

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. But it's up to you to ensure you're using the best kind for each of these areas, become fluent in how to use them, and know how to train your staff if it's a technology they'll be using.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JUNE 29, 2022

They were gained working with people whom I had to depend on, people from all kinds of backgrounds: ethnic, educational, race, gender, and age. We learned a great deal about ourselves, those people with whom we work, and those we serve. RESPECT: Respect every person you work with, work for, and serve. PLAN BETTER – TRAIN HARDER.

Education 411

Education Take-out Leadership Café 411

Culinary Cues

MAY 1, 2023

So, no matter what their journey has been like; no matter their heritage, race, gender, education level, or portfolio of beliefs – this is a business of unity in purpose. We relish the days when a busy dining room is served, mistakes are non-existent, and plates come back clean from tables of very satisfied guests.

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

Culinary Cues

MARCH 3, 2024

group’s function contrary to common purpose except to add oxygen to their group-serving purpose of discord and animal gratification. What teams seek to find is leadership in this regard and not the subservient desire to be led. On the other hand, teams are the lifeblood of accomplishment.

Leadership 368

Leadership Restaurant Law Social Media Sports 368

Lavu

OCTOBER 13, 2023

It is calculated by dividing the number of guests served by the number of tables available during that time period. For example, if a restaurant has 10 tables and serves 30 guests in a four-hour period, its table turnover would be 3. The ideal turnover rate changes based on type of restaurant. How to Calculate Table Turnover Rate?

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Modern Restaurant Management

JUNE 6, 2023

Educate your diners. Obviously, you can’t serve a piece of undercooked poultry to a diner and expect to avoid trouble. Train your staff. Require every staff members to participate in safety training and safe food handling practices, and make food safety a priority throughout the organization.

Food Safety 177

Food Safety Management Management Kitchen Safety 177

7 Shifts

JANUARY 7, 2020

Use data from your POS to see which employee served the fewest tables, upsold the least, got the fewest tips, etc. When restaurateurs offer their employees opportunities for continuing education, they show them that they are invested in their future at the restaurant. These behaviors are signs of disengagement.

Employee Relations 349

Employee Relations FOH BOH Certification 349

Modern Restaurant Management

MARCH 6, 2023

When these procedures are regularly followed, QSRs have the ability to automate additional operational processes, improving employee productivity and ultimately better serving customers. In an industry known for having a high turnover rate and being a fast-paced environment, proper employee training and education is essential.

Audits 187

Audits Kitchen Safety Mobile Ordering Customer Experience 187

7 Shifts

AUGUST 16, 2021

A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. They also serve as a place to offer short training sessions for new practices, taste new dishes and connect with them team.

Front of House 397

Front of House Back of House Coaching Customer Service 397

Modern Restaurant Management

FEBRUARY 22, 2024

Through the Climate Solutions for Restaurant Survival campaign, the James Beard Foundation will unite chefs across the country to raise awareness, educate federal policymakers, and galvanize action to mitigate the impacts of climate change. It will also provide toolkits and communication assets to assist in educating federal policymakers.

Food Supply 110

Food Supply Leadership Social Media Education 110

Culinary Cues

APRIL 26, 2020

If your customers have become accustomed to your take-out or delivery service during the virus, then you must give serious thought to keeping these options and making them exceptional. [] BUILD IN EDUCATION AS A VALUE BENEFIT. Everything helps. This may not be the time to try and show how uniquely creative you can be with your menu.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

Culinary Cues

SEPTEMBER 30, 2021

Combine this with the cost of a culinary or hospitality education and the 30-year payback to become debt free and many young students are turning their backs on a restaurant career. [] LABOR WILL BE MUCH MORE EXPENSIVE. PLAN BETTER – TRAIN HARDER. Unfortunately, staffing and supply issues make large menus impossible to maintain.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

NOVEMBER 27, 2020

She also told me that when you make chicken and dumplings to make sure that you use a young chicken from the farm and to never serve day old pie. To Fran Peroni who was my first cooking skills teacher and later peer educator who helped me build the first culinary curriculum for Paul Smith’s College. PLAN BETTER – TRAIN HARDER.

Influencer 486

Influencer Hotels Education Hiring 486

Culinary Cues

AUGUST 28, 2022

Now that every chef and culinary educator has their feathers ruffled – let me explain. Yes, we can teach or train someone to perform the steps in cooking and through practice we can do this quite well – just like it is possible to teach or train someone to play the piano or guitar, violin, or cello. PLAN BETTER – TRAIN HARDER.

Book 354

Book Café Travel Training 354

Culinary Cues

MAY 28, 2022

If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. We work hard, very hard physically, mentally, and even emotionally through the process of preparing and serving delicious food. MAKE IT EDUCATIONAL. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

Culinary Cues

MAY 27, 2023

Make it a cellphone free zone and if possible, integrate service staff and cooks so that it doesn’t end up being another example of “us and them”. [] REINFORCE THE COMMON DENOMINATOR: So, what is it that serves as a common denominator for restaurant folks? Try “FOOD” on for size.

Technology 347

Technology Front of House Social Media Back of House 347

Clover - Restaurants

MAY 3, 2024

Enforce age limitations: Each state has minimum age requirements for working in a restaurant, as well as for various duties that can be performed based on age , and for serving and bartending beer, wine, and spirits. Proper training can help ensure employees follow the right health and safety standards in your restaurant.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Sante

JUNE 9, 2020

Cuisine Solutions and its sister company CREA, The Culinary Research and Education Academy, founded by chief scientist, Doctor Bruno Goussault, and spearheaded by the executive chef A.J. Served on a toasted baguette and paired with au jus dip for the perfect combo. Through its headquarters in Paris and Washington, D.C.,

Kitchen Safety 130

Kitchen Safety Education Hotels Food Safety 130

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. But it's up to you to ensure you're using the best kind for each of these areas, become fluent in how to use them, and know how to train your staff if it's a technology they'll be using.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

OCTOBER 30, 2021

In the right kitchen, these cooks will learn to view each other as equals – whether young or older, tall or short, male or female, white or a person of color, liberal or conservative, straight or gay, college educated or a product of the school of hard knocks – they are all equal when that apron is tied on. PLAN BETTER – TRAIN HARDER.

Coaching 412

Coaching Café Training Take-out 412

Culinary Cues

OCTOBER 23, 2019

When I asked for a drink, the bartender told me that she couldn’t serve me because the computer system was down. The virus is prevalent in the hospitality business, retail, government, and education, just to name a few industries. Empowering your trained employees to make decisions. PLAN BETTER – TRAIN HARDER.

Hospitality 206

Hospitality Employee Relations Cash Management Training 206

Modern Restaurant Management

AUGUST 9, 2021

In June 2016, Yeakle decided to use her background and education to help the gluten-free community by working with GIG. The most important thing a restaurant can do to make guests with food restrictions feel comfortable and safe is to make sure the staff is well-trained. Lindsey Yeakle.

Coaching 208

Coaching Kitchen Safety Food Safety Training 208

7 Shifts

APRIL 3, 2023

It's effectively counter-service, which can be done with little to no training. In addition, they've created transparency around how pay increases come—with education and advancement. Serving what's next These are just four restaurants that are putting in the hard work to change the restaurant industry for the better.

Front of House 370

Front of House Tip Distribution Back of House Restaurant Law 370

7 Shifts

AUGUST 27, 2020

Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training, bad relationships with managers, and lack of team-building activities. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training?

Employee Relations 370

Employee Relations Hiring Document Food Safety 370