Culinary Cues

AUGUST 9, 2021

If you create an educational, supportive, uplifting, and inclusive environment for your staff from dishwasher to line cook, and server to sommelier then they will feel great about their job and in turn build those experiences for a guest – every guest. Look at every dishwasher as your next cook in training. PLAN BETTER – TRAIN HARDER.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

7 Shifts

FEBRUARY 13, 2023

Source: @1fairwage_official on Instagram Everything about how restaurants are structured has been built around this model, and the historically razor-thin margins don’t provide a lot of wiggle room for those looking to initiate change. But they are important.

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

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

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

7 Shifts

JANUARY 23, 2020

Educate yourself If there’s one thing to know when opening a new business—especially a new restaurant—it’s that there’s no such thing as “too much research.” Educating yourself and thoroughly researching every aspect of your new restaurant and your local landscape is only going to help you with fleshing out your plan.

2020 335

2020 Hiring Cash Management Education 335

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. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect. This goes far beyond training during the first week.

Management 195

Management Management Kitchen Safety Front of House 195

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 112

Training Café Kitchen Safety Back of House 112

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

7 Shifts

JANUARY 7, 2020

When restaurateurs offer their employees opportunities for continuing education, they show them that they are invested in their future at the restaurant. You can provide staff with professional development opportunities through online courses , cross training, and shadowing. How can you gamify learning? How can you afford bonuses?

Employee Relations 349

Employee Relations FOH BOH Certification 349

Modern Restaurant Management

SEPTEMBER 16, 2020

When launching such a program, managers can decrease their costs and increase their chances of success by using a bin system to separate recyclables from other trash, educating staff on proper recycling procedures, and monitoring disposal practices to verify that employees are putting their training to work. Source Separation.

Recycling 153

Recycling Waste Workshop Training 153

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

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

Perfect Daily Grind

AUGUST 30, 2022

Coffee farming has been our grandparents’ main source of income for a long time,” she explains. Erica adds that even when young people do express interest in becoming coffee producers, start-up costs can be too high and education can be inaccessible. Therefore, they would rather work in more profitable industries.”.

Education 152

Education Government Agriculture Cash Management 152

7 Shifts

SEPTEMBER 15, 2021

Use pre-shift staff meetings and staff meals to educate your team on the menus, and give them the opportunity to taste everything. Have your chef go into detail about how ingredients are sourced and dishes are prepared , so your team can ace any questions that guests may have. Who should train the staff on suggestive selling?

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

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. There was also collaboration on the kitchen buildout with equipment sourcing and food safety measures for this exciting new concept.

Kitchen Safety 130

Kitchen Safety Education Hotels Food Safety 130

Culinary Cues

APRIL 15, 2020

That restaurant plate is their collective chance to showcase their work as much as it is a canvas for the chef. [] RESTAURATEURS AND CHEFS ARE IN THE BUSINESS OF EDUCATION. Whether for business or pleasure, people have a need and desire to travel by plane, train, and automobile. PLAN BETTER – TRAIN HARDER.

Travel 367

Travel Small Business Point of Sale Back of House 367

Perfect Daily Grind

APRIL 23, 2023

However, at the same time, a director of coffee is usually also in charge of sourcing and purchasing green coffee, as well as staff training and team leadership. Head roasters can also consider green coffee buying, which primarily focuses on sourcing and buying green coffee. Another similar role to this is production manager.

Equipment 148

Equipment Education Sourcing Employee Relations 148

Culinary Cues

FEBRUARY 25, 2020

I don’t have the answers – they need to come from a consortium of restaurant professionals representing operations, organizations, education, ownership, and customers. What are you doing to modify menus, reduce portions of dairy, and/or educate consumers about moderation? PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Fine Dining 319

Fine Dining Point of Sale Food Supply Education 319

EATER

MARCH 27, 2024

Puerto Rican bakers face unique challenges sourcing ingredients and battling lingering cultural stigmas — but they’ve also developed new baking traditions reflecting the island’s own foodways. As a young pastry cook in Miami, Merino trained with a master pastry chef who inspired her to pursue patisserie.

Workshop 116

Workshop Food Supply 2016 Point of Sale 116

Ken Burgin

FEBRUARY 13, 2024

Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen. Are there opportunities for further training, or to attend workshops and events? What training and induction processes are in place for new staff?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

A Wine Story

FEBRUARY 8, 2022

Besides top-quality vineyards, the Romanelli family possesses olive groves (which I found to be a source of wealth and prestige in traditional Umbrian culture). Then it was revealed that the name of this wine reflects its special training system, in which grape growers attach the grapevine to a tree. Marisa D'Vari.

Tourism 146

Tourism Vineyard Education 2012 146

Perfect Daily Grind

DECEMBER 12, 2022

In addition to bartering, Nucoffee also offers resources and training to support more than 4,000 Brazilian coffee producers to improve their coffee quality and yields. Improving access to farmer education is also another way for producers to retain more value. Understanding the benefits of bartering.

Consumer Goods 189

Consumer Goods Certification Workshop Sustainability 189

Modern Restaurant Management

JUNE 8, 2020

” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Train Employees Regularly. Educate Employees and Customers. Get Information from Reputable Sources.

Food Safety 202

Food Safety Social Media Website Management Food Supply 202

Culinary Cues

JANUARY 11, 2020

They asked me how they could communicate and educate them on a weekly basis. So, we developed a system where we take messaging from top level leadership and surround it with motivation, inspiration, education, employee recognition, and turn the message into an entertaining show sent to their entire team. PLAN BETTER – TRAIN HARDER.

Communication 310

Communication Leadership Employee Relations Entertainment 310

The Restaurant Times

JUNE 27, 2023

Challenges include understanding customer desires, sourcing quality ingredients, and unifying diverse perspectives. Training becomes crucial, but there is often a lack of proficiency in using software systems for inventory management. It’s about creating meaningful connections and enhancing lifestyles.

Customer Experience 98

Customer Experience Hospitality Technology Food Supply 98

Black Box Intelligence

MAY 27, 2021

While the traditional number one source of new employees, referrals, is still number one, it will not be enough. We will also need to expand our talent outreach to new pools and sources. One source , highlighted by Black Box Intelligence starting in 2019, disadvantaged and formerly incarcerated candidates. .

Hospitality 132

Hospitality Café Back of House Education 132

Culinary Cues

JUNE 16, 2020

You remember – just a few months ago – dining out was a source of entertainment, chefs were careerists worth admiring, a restaurant meal was a reward, and a chance to clink glasses with friends was something to truly look forward to. PLAN BETTER – TRAIN HARDER. A podcast for chefs, cooks, and culinary educators.

Social Media 285

Social Media Entertainment Email Marketing Customer Experience 285

Perfect Daily Grind

DECEMBER 19, 2022

Amuzu Koffi Mensah is an operations manager at Café Kloto, a roaster which sources coffee from the Togolese highlands. The CCFCC provides farmers with access to training and education, but its system is largely still more beneficial to larger producers. He tells me that coffee is the country’s second-largest export crop.

Agriculture 152

Agriculture Cash Management Training Government 152

Modern Restaurant Management

DECEMBER 21, 2023

From the seasoned craft beverage consumer to the newest consumers in the hospitality environment, the favorability toward “fresh,” “local,” and “locally sourced ingredients” is still a profit-driver you don’t want to give up. The impact of these technological shifts is multifaceted.

2023 123

2023 2024 Insurance Employee Relations 123

Lavu

FEBRUARY 2, 2024

Laminated Menus: Menus are often a significant source of paper waste in restaurants. Timely Utilization of Fresh Produce for Waste Reduction: Keep a meticulous record of when you pick fruits and vegetables from your sources. Educate staff on food safety, emphasizing the importance of proper storage temperatures.

Waste 78

Waste Food Compost Audits 78

Modern Restaurant Management

NOVEMBER 15, 2022

Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. Restaurateurs are achieving sizable savings by streamlining and simplifying their menus – cutting items that are low performers, time-consuming to prepare or rely on difficult-to-source ingredients.

Pricing 196

Pricing Food Supply Seasonal Menu Menu 196

7 Shifts

SEPTEMBER 15, 2021

Use pre-shift staff meetings and staff meals to educate your team on the menus, and give them the opportunity to taste everything. Have your chef go into detail about how ingredients are sourced and dishes are prepared , so your team can ace any questions that guests may have. Who should train the staff on suggestive selling?

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

Culinary Digital

MAY 10, 2023

The Current State of Food Practices Source : Adobe Stock In many state-run correctional institutions, food is prepared in large quantities and is often pre-packaged and reheated. Source : Adobe Stock CulinarySuite can also streamline procurement and inventory management.

Dietary Restrictions 52

Dietary Restrictions Healthcare Food Allergens 52

MBB Hospitality

NOVEMBER 15, 2023

Train your staff to understand these margins as well, so they can effectively upsell higher-margin items. Training staff on proper portioning, storage, and handling can drastically reduce the amount of food that ends up in the trash. Training for Efficiency Staff training is a critical component in controlling costs.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Culinary Cues

JUNE 11, 2020

Buckminster Fuller was a visionary, future thinker, designer, educator and inventor (developed the geodesic dome as an example) who outlined the exact situation we are in right now: “We are called to be architects of the future, not its victims.”. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

Restaurant Law 322

Restaurant Law Customer Service Customer Experience Food Supply 322

Ken Burgin

NOVEMBER 15, 2021

People assume this is excellent value by virtue of it being called ‘house wine’ – you sourced it for $7 and sold it for $29 or $34.50. Use the wine salespeople for regular training sessions – they love doing this and make sure these are truly educational, not just pushing one brand.

Point of Sale 147

Point of Sale Back of House Beverage Email Marketing 147

The Food Corridor

MAY 10, 2021

Especially if you are looking to make a difference in your local community, support small food businesses, or run educational programs. Happily, there are sources of funding out there for community-focused projects that aim to give something back to the local food community. Bootstrapping a shared commercial kitchen is never easy.

Agriculture 98

Agriculture Food Kitchen Safety Education 98