Culinary Cues

DECEMBER 3, 2022

As usual, the early team has been at work for a couple hours and I am greeted by the smell of pastries fresh from the oven, bacon, mirepoix caramelizing for a veal stock, and fresh coffee. He returned to building his veal stock that will simmer for the next six hours and then reviewed his prep list for the day.

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

DECEMBER 28, 2021

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Sitting later with the dining room manager you wear the hat of orchestrator of the dining experience.

Kitchen Safety 423

Kitchen Safety Front of House Fine Dining Seasonal Menu 423

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. BOH roles include all kitchen staff—from executive head chefs to line cooks, kitchen porters, and cleaners—and any administrative staff and managers.

Back of House 52

Back of House FOH BOH Front of House 52

Culinary Cues

OCTOBER 8, 2019

Tight profit margins are managed through inventory eyes. The prep cook is an accomplished cook who takes pride in his or her role as the “zero waste” manager, foundational cooking expert, portioner and cost controller, and baseline flavorist. The line cook is the finesse person.

Food Supply 191

Food Supply Presentation Inventory Seasonal Menu 191

Perfect Daily Grind

AUGUST 20, 2019

Lee este artículo en español ¿Cuánto Tiempo Debe Durar la Capacitación de Tus Baristas? Your barista should also learn about your menu and how to describe it to a customer, including potential allergy warnings, and what to do if there is a complaint. Internal team training at the Supracafé office in Madrid. Credit: Supracafé.

Training 101

Training Customer Service Food Safety Customer Experience 101

Touch Bistro

AUGUST 4, 2021

Servers also need to be able to understand how food is prepared and be ready to explain cooking methods, ingredients, and flavors to customers who inquire about menu items. 86: Noun meaning your restaurant is out of a menu item, or a verb meaning to remove an item from a dish. Velouté: Sauce created by mixing roux with stock.

BOH 52

BOH Front of House Back of House Point of Sale 52

Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. In this post, we’ll help you narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52