Remove Fine Dining Remove Front of House Remove Kitchen Safety Remove Training
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CHEFS – REMEMBER THE MAGIC

Culinary Cues

It was that first time in the lead position – the commander of the kitchen brigade. You walked through the kitchen greeting each person at his or her station finally coming to rest at a stainless table that will be your workspace. When you stop to think about it, the process of cooking is quite amazing.

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How To Become A Restaurant Manager in 2024: A Comprehensive Guide

7 Shifts

One of a restaurant manager’s primary responsibilities is hiring, training, and scheduling staff so that the business runs smoothly. On the front-of-house side, they focus on customer service, solving problems quickly to keep guests happy and returning. As of 2024, they make around $26.42

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24 Restaurant Positions and Their Roles Explained

Sling

Whether you’re looking to hire employees for a fine dining establishment, a food truck, or a fast food business, you’ll need any number of restaurant positions to make up the foundation of your team. A fine dining establishment may need all 24 positions on this list, while a food truck may only need three or four.

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OUR DAILY BREATH: OPENING RESTAURANTS ? WHERE?S THE PLAN, STAN?

Culinary Cues

Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy the economy in the process then we are left with a problem that can be devastating for decades to follow. Shouldn’t we be doing the same in restaurant kitchens?

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2024 Outlook: Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.

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Why Outsource Management of Your Restaurant?

Goliath Consulting

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

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Setting the stage: a guide to opening a restaurant

Open for Business

Think about the flow of traffic from the kitchen to the tables. Think about the flow of traffic from the kitchen to the tables. Whether it’s chic and modern or rustic and cozy, fine dining or casual, the atmosphere needs to enhance the dining experience and make it memorable for all the right reasons.

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