Culinary Cues

NOVEMBER 17, 2020

It is our comfort zone – a place and an organizational structure that makes sense and attempts to keep a lid on a long list of independent work before and during service. The kitchen before service is alive with independent, sometimes stressful work scattered throughout the space. Service staff that have other careers.

Seasonal Menu 521

Seasonal Menu Back of House Customer Service Front of House 521

Culinary Cues

DECEMBER 28, 2021

As service begins to reach its peak, you set aside your prep work and jump into the expeditor position calling out orders and finishing plate garnishes. Dinner service pulls a different crew to the hot and cold lines. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 428

Kitchen Safety Front of House Fine Dining Seasonal Menu 428

Culinary Cues

JANUARY 12, 2021

Each line cook during service had one dish to prepare completely. Service was swift and efficient as the 300-400 patrons were acknowledged at each meal. What was most impressive to me was the work leading up to service. Prior to the beginning of service each cook had to prepare two sample plating’s of his or her respective dish.

Seasonal Menu 471

Seasonal Menu 2005 Hotels Customer Service 471

Culinary Cues

JANUARY 8, 2023

It’s been building up for hours now, ever since each cook arrived around 1:00 to start pulling together their mise en place. The service staff members are gathered by the coffee station downing last minutes shots of espresso and the dish crew is calm and waiting for that first wave of plates and flatware at the turn of tables.

Fine Dining 465

Fine Dining Back of House Front of House Food Order 465

Culinary Cues

MAY 19, 2022

The 8:30 crowd, although smaller would take the restaurant up to closing time around 11:00 as the kitchen team gradually began clean-up and making notes for tomorrow’s mise en place. The dining room manager said: “Chef, that was a fantastic service. I don’t think it could have been better – you were in the zone.”.

Seating 380

Seating Dine-in Seasonal Menu Leadership 380

Culinary Cues

MAY 28, 2022

Breaking bread together becomes that universal language, that calming process, the chance to celebrate each other, raise a glass and welcome the work that is done in service of the food that represents tradition and art, and the hospitality that can make a guest’s day. EVERYONE PARTICIPATES. FOOD and WINE CENTERPIECE OF CONVERSATION.

Front of House 323

Front of House Back of House Employee Relations Small Business 323

Culinary Cues

SEPTEMBER 27, 2023

STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. No real answer here without changing the service model that makes a restaurant experience special. Just like athletes – cooks need conditioning.

Employee Relations 391

Employee Relations Fine Dining Training Communication 391

Culinary Cues

JULY 23, 2022

We remember those days prepping an impossible amount of food for service, working a hot line with sweat rolling down our backs, flames looking for every opportunity to burn the hair off your arms, the relentless ticking of the POS printer, a board filled with dupes, and your mise en place getting dangerously low.

Employee Relations 379

Employee Relations Workshop Events Social Media 379

Culinary Cues

SEPTEMBER 1, 2022

The kitchen only calmed a few hours ago from a busy evening service. At 5 : 30am the service staff arrives. Bakers need space and time – something that is hard to find once the rest of the crew arrives and early morning guests expect those pastries, bacon, sausage, home fries and pancakes as close to 6am as possible.

Fine Dining 387

Fine Dining Uniforms Dine-in Food Order 387

Culinary Cues

JULY 23, 2020

That five minute wrap-up at the end of service when the chef says: “Well done team – customers were thrilled and I am so proud of how well everyone did their job to the best of their ability and did so while supporting each other” – will inspire those team members to replicate that same effort again, and again.

Leadership 414

Leadership Definition Employee Relations Training 414

Culinary Cues

DECEMBER 3, 2022

Jack is the early guy and Jeanette typically arrives around noon and stays through dinner service. We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service. Morning, Jack.” Morning, chef.”. As usual, he was on top of everything.

Back of House 341

Back of House Hotels Front of House Book 341

Culinary Cues

NOVEMBER 8, 2019

Each line cook checks and double checks his or her mise en place, touches each part of his or her station, re-folds side towels one last time, and wipes down their counter space. There is a bounce in everyone’s step as they pivot from the range and grill to the service line. It’s 6 p.m. now and things are about to change.

Fine Dining 365

Fine Dining Dine-in Restaurant Law Take-out 365

Culinary Cues

DECEMBER 8, 2020

When other stations depleted their mise en place Alex would jump in to chop fines herbs, portion extra proteins, clarify butter, or simply line up plates or fold extra side towels. Everything had its own process, most of which fell on Sally’s shoulders unlike the hot line that was serviced by the prep cook.

Kitchen Safety 446

Kitchen Safety Take-out Training Food Safety 446

7 Shifts

NOVEMBER 12, 2020

Customer service training. Make sure to include: Role expectations Customer service standards Your restaurant's dress code Best practices and tips for getting things done Safety guidelines (including COVID-19 protocol) Consider adding visuals like flow charts to the manual or creating a video manual to facilitate learning.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

JUNE 11, 2021

can raise an individual’s or team’s spirits, help to push them to new levels of excellence, elevate them through a difficult service period, and bridge the gap between impossible and possible. A simple: “great job, thank you, spot on, terrific effort, delicious, beautiful plate, outstanding work, etc.”,

Coaching 443

Coaching Leadership Café Pricing 443

Modern Restaurant Management

APRIL 15, 2021

“In contrast, QSR chains, which tend to fare well during periods of economic uncertainty and benefit from high off-premise sales and takeaway services, have been performing relatively well, seeing a drop of only 25 percent to 30 percent in year-over-year visits during those same months.” percent, 36.1

Tourism 204

Tourism Travel Dine-in Customer Service 204

Culinary Cues

JULY 12, 2020

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window. The service staff is even more on edge than the cooks.

Front of House 409

Front of House Back of House Dine-in Food Truck 409

Culinary Cues

JANUARY 23, 2020

Timing is perfect, plates are beautiful, food is prepared as it should be, and service staff appears the moment that plates are put in the pass. It is precise, always clean, perfectly spaced, and always so even during the busiest time of service. These athletes were able to switch on their relationship with the zone, at will.

Seasonal Menu 338

Seasonal Menu Communication Sports Events 338

EATER

MAY 8, 2023

La Planque en Perche The dining room at La Planque en Perche. La Planque en Perche The patio at La Planque en Perche. La Planque en Perche Location: Bellou-le-Trichard Distance from Paris: 111 miles west Drive time: 2.5 More rooms are on the way, as is a wellness space down the road.

Food 103

Food Seasonal Menu Back of House Training 103

Apicbase

MARCH 28, 2024

Fast and friendly service. BOH roles vary depending on the restaurant’s service model— whether it’s a full-service restaurant, casual dining restaurant, fast casual eatery, or QSR. Roles also depend on the level of standardisation of menus and recipes, cooking and inventory procedures, and service standards.

Back of House 52

Back of House FOH BOH Front of House 52

Restaurant Clicks

JULY 20, 2021

Sushi Ten Akai Hana The 1126 Restaurant SUSHI EN Rishi Sushi Kitchen & Bar Moshi Sushi Bar Oshio Sushiko Tora Kooma Sushi Restaurant. With hundreds of reviews raving about the food, service, and staff, it’s no wonder people like it here. Head over to SUSHI EN. People love the staff, service, and atmosphere here, too!

Online Ordering 92

Online Ordering 2004 Food Order Bar 92

Culinary Cues

SEPTEMBER 4, 2020

In the moment, however, there are loads of things that we miss, things that make us shake our heads in disbelief, things that we long for – a return to a time when our greatest concern as a chef was our reservation list and daily mise en place. Chefs miss that in 2020. . [] APPROPRIATE BANTER.

2020 305

2020 Back of House Front of House Food Order 305

Modern Restaurant Management

APRIL 20, 2020

In March, social distancing due to the COVID-19 pandemic came into effect and restaurants en masse were forced to close in order to stop the spread of the virus. Anticipate that you may need smaller wait staffs and work on plans to provide the service needed under these new conditions.

Front of House 210

Front of House Back of House Reservations Seating 210

Aaron Allen & Associates

AUGUST 19, 2022

Las principales cadenas representan aproximadamente un tercio de la industria a nivel mundial (y más del 50 % en mercados maduros como el estadounidense), y los costos, incluidos la mano de obra, el alquiler y las materias primas, probablemente seguirán aumentando. A continuación incluimos algunas estadísticas que lo caracterizan.

2019 52

2019 2020 2012 Marketing 52

Culinary Cues

JANUARY 3, 2020

Their mise en place is precise and they will correct everyone else’s if given the chance. They have little interest in hanging around to laugh about a good service, have no interest in working an extra shift, and have little to no desire to move up the kitchen career ladder.

Uniforms 397

Uniforms Presentation Hiring Book 397

Culinary Cues

OCTOBER 8, 2019

Placing the plate in front of a guest as the chef has instructed, taking a moment to address the name of the dish and its ingredients, and leaving the guest with a simple “enjoy”, is the task of the service staff – the last step in recognizing the signature of all who were involved from the farmer to the guest. PLAN BETTER – TRAIN HARDER.

Food Supply 192

Food Supply Presentation Inventory Seasonal Menu 192

Cheetah

MAY 1, 2020

Before the COVID-19 pandemic, restaurants that could afford it enjoyed the additional marketing and new customers outreach service these apps provided. But now that pickup and delivery is their only option, restaurants simply cannot continue to rely on a service that is eating away at their bottom line. For the free form visit here.

Delivery 109

Delivery Food Mobile Ordering Insurance 109

T-Ching

OCTOBER 15, 2020

Finalists: – “Sherpa Chai Story” by Pemba Sherpa – “Matcha Art” by ITO EN (Winner) – See it here – “The Untold Story of Tea” by Rui Liu, Grass People Tree (Videographer: Adrian Esterhuizen, Grain Films and Stills). Finalists: – ITO EN – Elephant Origins (Winner) – Jeni Dodd, Jeni Dodd Tea (for awareness of tea growers in Nepal).

Social Media 92

Social Media Innovation Café Events 92

Foodable

SEPTEMBER 2, 2020

It can really offer value to workers who, en masse, are usually part-time, and give them the flexibility that a traditional scheduled job does not have. Click here for more recovery and relief information for restaurant, hospitality, and food service operators.

Hospitality 86

Hospitality Food Safety Customer Service Customer Experience 86

Modern Restaurant Management

AUGUST 4, 2022

Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. Best way of describing it has always been "Mis en place" a place for everything and everything in its place. “Only the strong survive” is what the chefs would shout when we were in peak service.

Back of House 190

Back of House Front of House Communication FOH 190

Restaurant Engine

AUGUST 10, 2020

” Ioroi continues , “We have no plans to do any table service including outside at least until the rest of this year.” ” Instead, the enterprising founder is attempting to launch Cassava En Route , a meal delivery service.

Insurance 111

Insurance 2019 2020 Hospitality 111

Open for Business

MARCH 23, 2020

Much like a successful dinner service, prepping is 90% of the battle. Once you launch your campaign it will be a 30-day sprint, so practicing “mise en place” will prevent your campaign from stalling and keep you from getting into the weeds. The Fundamentals.

License 78

License Equipment Inventory Take-out 78

Culinary Cues

OCTOBER 2, 2019

The chef may step in now and again, probably expedite the flow of preparation and service, adjust plates and add a garnish, and certainly work to make sure everything is in place for the cooks to succeed, but it is the line cook’s steady hand, clear mind, fine tuned technique, and well-educated palate that brings everything to fruition.

Point of Sale 256

Point of Sale Fine Dining Influencer Seasonal Menu 256

EATER

OCTOBER 11, 2023

I can already sense her plans to cast me as the lead in her TikTok video or the poster child for her “en fuego” meme. “Oh The gueridons, or roving carts used for tableside service, were custom built for $20,000 each (at least, that’s what I recall being told by management). But she isn’t listening.

Fine Dining 137

Fine Dining Mobile Ordering Dine-in Definition 137

Ken Burgin

OCTOBER 13, 2020

Insufficient mise-en-place means delays for chefs. When the bar is not setup for efficient service, with high-demand bottles a long way from where they’re needed. Processing Waste – repeated action that adds no value to a product or service. Defect Waste – when a product or service must be redone to meet a standard.

Waste 68

Waste Equipment Transportation Customer Service 68

Culinary Cues

OCTOBER 16, 2019

DO IT RIGHT THE FIRST TIME: Mistakes are a way of life, but we all know that those mistakes can NEVER wind up on a plate en route to a guest. You didn’t pay the repair service to fix the door hinge on that oven for the 4 th time this year, but the restaurant did.

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

Culinary Cues

OCTOBER 3, 2023

Just as mise en place in work is important to efficient production and service so too is the structure of kitchen reporting and the respectful way that cooks, chefs, and service staff SHOULD interact.

Food Supply 376

Food Supply Café Entertainment Food Order 376