Culinary Cues

FEBRUARY 28, 2021

The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). What piece of equipment will be most successful in reaching your goals of deliciousness? PLAN BETTER – TRAIN HARDER. The culture of these businesses insists on the relentless pursuit of greatness. Harvest America Ventures, LLC.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. College admissions departments had an easy time of it – make sure a program has plenty of shiny new equipment, beautiful pictures of show quality food, campus restaurants staffed with more student workers than customers, and medals hanging around the necks of chef instructors.

Social Media 474

Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

SEPTEMBER 14, 2023

" This term refers to the impact that changing weather conditions, specifically in September, can have on the functioning and performance of these essential appliances. Increase Inspections : Conduct frequent inspections of the equipment, checking for signs of wear, leaks, or any other abnormalities.

Equipment 98

Equipment Customer Service Customer Experience Supplies 98

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. PLAN BETTER – TRAIN HARDER. They take responsibility for this every day. CAFÉ Talks Podcast.

Coaching 412

Coaching Café Training Take-out 412

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 487

Beverage Events Food Order Website Management 487

Modern Restaurant Management

OCTOBER 20, 2020

Given how different this year’s winter dining experience will be, restaurants will need to train staff to execute a turnkey dining experience in yet another “new normal.” With the right combination of technology and training, you can set your staff up for success in the next phase of COVID-19 dining.

Outdoor 168

Outdoor Dine-in Training Government 168

EATER

JUNE 25, 2020

In Illinois, a Cook County judge issued a preliminary injunction ordering multiple McDonald’s locations in Chicago — including a franchisee, as well as a wholly-owned subsidiary operating corporate stores — to improve safety protocols for mask wearing, social distancing, and training, the Chicago Tribune reports.

Training 69

Training Employee Relations Supplies Food Safety 69

Modern Restaurant Management

MAY 13, 2020

When comparing types, look at capacity testing — not horsepower, since manufacturers rate the horsepower of their equipment differently. To be certain about the capacity you need, always refer to the mixer manufacturer’s recommendation. As with any food preparation equipment, proper mixer training is important.

Equipment 209

Equipment Training Reference Operations 209

Modern Restaurant Management

FEBRUARY 8, 2024

Ask for references. Make sure anyone you want to hire has well-trained staff and more importantly experienced supervisors on the job site for every job. Cleaners who are experts will be happy to brag about their successes. They should be willing to share. The same applies to any company you hire to clean your restaurant.

Specials 192

Specials Operations Hiring Front of House 192

Open for Business

MARCH 21, 2023

Both terms refer to the same thing: getting people to talk about your business and growing your customer base. An effective word-of-mouth marketing strategy is based on the three Es: engage, equip, and empower. Equip: Give guests something to talk about. Train staff to inquire during and after service.

Marketing 78

Marketing Social Media Email Marketing Customer Experience 78

Open for Business

DECEMBER 18, 2023

Here, we’ve put together a complete guide on implementing an effective Angel Shots protocol, from staff training to legal considerations. Training all front-of-house staff, security, and even kitchen teams on the meaning of special drink orders is crucial. What is an Angel Shot drink? They need to recognize these coded calls for help.

Transportation 78

Transportation Front of House Education Kitchen Safety 78

Perfect Daily Grind

NOVEMBER 6, 2022

In essence, this equips them to better optimise workflow, streamline operations, and improve quality control. This refers to all of the actions which take place between the end of a batch and the beginning of a new one. Although it is possible to use roasting software on older equipment, this can be a difficult and risky task.

Point of Sale 125

Point of Sale Inventory Equipment Article 125

Perfect Daily Grind

SEPTEMBER 19, 2022

As technological change becomes more and more frequent in the coffee industry, we are seeing more roasters invest in modern equipment, including machines which can use advanced roasting software. The measurement of the rate of temperature increase is referred to as the “ rate of rise ” (RoR). Read on to learn more about their insight.

Equipment 140

Equipment Technology Article Recycling 140

Sling

OCTOBER 31, 2022

What type of equipment will you need? Each has a different focus, pulls in a different clientele, and requires different equipment. 10) Purchase equipment. A big part of your business — if not the biggest — is the equipment you offer in your facilities. What types of bathroom facilities are required? 2) Work in a gym.

Insurance 78

Insurance Website Management Equipment Advertising 78

Modern Restaurant Management

DECEMBER 9, 2022

Refer back to the list you made when planning and stick to the list you know you need. Not Thinking About Training. Ask if your potential vendors offer training and what that looks like and prepare internally for how you’ll roll that out to the end users. Neglecting Integrations.

Technology 185

Technology Training Take-out 2022 185

Modern Restaurant Management

JULY 22, 2020

You will also need to invest in a few pieces of dedicated equipment like toasters and cutting boards. While some dedicated equipment is necessary, not everything has to be separate. A binder of handwritten notes, taken during a training session, can provide an invaluable reference for line cooks and other kitchen staff.

Serving 148

Serving Food Truck Front of House Loyalty Program 148

Culinary Cues

OCTOBER 20, 2021

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. PLAN BETTER – TRAIN HARDER. Don’t think for a minute that how to mop is an innate process – you must be taught. Learn by doing. Harvest America Ventures, LLC.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

360Training

JUNE 11, 2020

They’re referred to as Potentially Hazardous Foods (or PHFs). Equipment-to-Food Cross-Contamination. Equipment-to-food cross-contamination can happen when you use the same equipment, surfaces, or utensils for contaminated and uncontaminated foods without properly sanitizing the items in between.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

Restaurant365

JANUARY 11, 2022

Even though your restaurant POS system should track discounts and voids automatically, it’s advisable to keep track of trends through your digital manager log to prevent theft, provide more training to inexperienced staff and learn what food is getting discounted and comped. Recognize anomalies in equipment service history.

Management 158

Management Management Employee Relations Communication 158

Modern Restaurant Management

OCTOBER 5, 2023

By implementing effective training programs for your staff, you can reduce the risk of contamination, improve the quality of your products, and protect your reputation. Start with the Basics Begin by explaining the importance of maintaining clean and sanitized equipment. Provide feedback and remedial training, if necessary.

Kitchen Safety 190

Kitchen Safety Food Safety Equipment Workshop 190

Restaurant365

JANUARY 11, 2022

Even though your restaurant POS system should track discounts and voids automatically, it’s advisable to keep track of trends through your digital manager log to prevent theft, provide more training to inexperienced staff and learn what food is getting discounted and comped. Recognize anomalies in equipment service history.

Management 142

Management Management Employee Relations Communication 142

7 Shifts

AUGUST 20, 2021

Note: As the year continues, you can refer to The Economic Policy Institute's Minimum Wage Tracker for up-to-date information on wage changes. The costs themselves can take the form of food, liquor or kitchen equipment, and are generally a one-time purchase. Equipment and supplies. So, how can restaurateurs adapt? POS systems.

Inventory 195

Inventory Food Supply Seasonal Menu Food Order 195

Sling

MARCH 26, 2022

7) Offer Training. If you want to improve employee retention, train your employees to advance within your company. On-the-job (or even outside) training gives your team members the chance to develop as an employee and become more valuable to your business. It’s one thing to offer on-the-job training.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

Restaurant365

NOVEMBER 5, 2021

Commissary kitchens may differ based on the business model and local regulations, with varying floor plans, equipment, and food storage areas. Also referred to as a central kitchen, this kind of commissary kitchen is common with multi-unit restaurant groups. But here are three of the main types of commissary kitchens.

Kitchen Safety 148

Kitchen Safety Food Truck License Food Safety 148

Perfect Daily Grind

MARCH 21, 2022

Both speed and accuracy improve every year, which means training must be becoming more intense year-on-year. Each competitor has eight minutes to taste eight sets of three coffees (referred to as “ triangulation tests ”, as the cups are usually arranged in a triangle). Training schedules.

Training 155

Training Article Coaching Equipment 155

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. Other restaurant software is specifically designed for one purpose, whether it applies to human resources (HR), payroll, accounting, loyalty programs, or employee training.

Point of Sale 192

Point of Sale POS Download Loyalty Program 192

Open for Business

JUNE 15, 2023

Empathy might not be part of your restaurant’s training program—yet. In fact, teaching empathy can be a helpful part of every restaurant training program. Employees with a strong sense of empathy will be better equipped to succeed at their jobs, whether they’re dealing with fellow team members or restaurant guests.

Hospitality 78

Hospitality Loyalty Program Communication Training 78

Perfect Daily Grind

APRIL 18, 2022

Jennifer notes that this is one of the modules Higher Grounds covers in its barista training course. She also says that using the right equipment (such as temperature-controlled kettles) can help brewers manage temperature more effectively. Maxwell explains why carbonate hardness is often referred to as “temporary hardness”.

Equipment 194

Equipment Consumer Goods Article Presentation 194

Sling

OCTOBER 1, 2023

Yes, you’ll need cooking, storage, and transportation equipment, but all those things can be assembled at your home or in a street-facing storefront. And don’t forget requirements like periodic inspections and food-grade equipment. 5) Make a business plan Every business needs a plan, and a catering business is no different.

Catering 78

Catering License Transportation Advertising 78

Modern Restaurant Management

JUNE 2, 2022

The term table stakes originates from poker and refers to the minimum requirement to be considered a player. They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers. Set the Bar.

Mobile Ordering 185

Mobile Ordering Front of House Back of House Consumer Goods 185

Goliath Consulting

APRIL 28, 2020

It also means you’d have to hire, train and pay new staff for this job including paying for insurance and vehicle expenses. Provided drivers/ No training required. Cons: You’ll need to hire, train and pay your driver. Reference: [link]. So, in summary: Third Party Delivery. Cons: High Fees. Self/ In-House Delivery.

Delivery 107

Delivery Food Back of House Franchise 107

The Restaurant Times

SEPTEMBER 23, 2020

Boosting your restaurant employees’ morale not only improves retention but also helps restaurants in saving huge money on hiring and training. Train Your Restaurant Staff. Providing proper training to restaurant staff is exceptionally crucial for improving the retention rate. Structure The Employee Shifts And Overtime Policy.

Back of House 98

Back of House Document Training Hiring 98

Goliath Consulting

MAY 8, 2020

While it may seem like a big opportunity, off-premise catering is also a lot of work—requiring your time and energy for adding necessary staff, purchasing delivery vehicles, acquiring needed equipment, and paying for miscellaneous expenses that come with the service (2). References: [link].

Catering 99

Catering Point of Sale Delivery Customer Service 99

The Restaurant Times

APRIL 8, 2021

Use Better Equipment. Kitchen equipment plays an important role in getting prep work and cooking done efficiently. Restaurant owners should invest in the equipment they feel would make these tasks faster to complete. It should be noted that not all equipment will make your restaurant kitchen more efficient.

Kitchen Safety 52

Kitchen Safety Equipment Tip Distribution Training 52

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. Staff Training.

Recycling 127

Recycling Waste Workshop Training 127

The Restaurant Times

MARCH 14, 2022

The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. On the other hand, the BOH operations refer to the activities taking place at the back of the restaurant, such as the kitchen, the office, the employee area, etc. Recruiting And Onboarding.

Management 52

Management Management FOH BOH 52

Perfect Daily Grind

OCTOBER 31, 2019

Cross-contact frequently occurs when the same equipment is used to handle different milks. Train Your Staff. According to Peter Littleton, Technical Director of the UK’s Christeyns Food Hygiene , high costs and staff turnover can put business owners off investing in allergy risk training. Barista behind the bar.

Allergens 79

Allergens Food Document Food Safety 79