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Restaurant Staff Training 101

7 Shifts

There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.

Training 195
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IMMIGRATION AND THE BUSINESS OF FOOD

Culinary Cues

If you enjoy dining out, its time you gave some thought to what it takes to prepare and serve those items that give you pleasure on the plate. It is ILLEGAL for undocumented persons without permission to work in the US and it is illegal for employers to knowingly hire them. I am not here to agree or disagree, but to pose a question.

Food 447
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How Our Pop-Up Expanded to Serve a 10,000-Person Waitlist

EATER

Organize all your orders dine-in, online, and third-party and fulfill them in a flash, right from your POS. In September 2020, amid COVID-related dine-in restrictions, Huang started using its kitchen for a delivery-only pop-up, selling a cross between Nashville hot chicken and Sichuan fried chicken.

Serving 265
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How to Increase Employee Productivity

7 Shifts

However, productivity is more easily trained than managed. Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste.

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WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

Culinary Cues

Jobs are posted, a few apply, many of the applicants dont show for an interview and others after being hired never return after the first week (or sometimes the first day). Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). Where are the workers?

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Seven Questions Restaurants Should be Asking About Insurance Coverage

Modern Restaurant Management

Between their training and from other similar clients, they should have the confidence to answer your coverage questions. If you are a caterer, you’ll face traditional restaurant risks like equipment breakdown and damage to your property; however, you may have a greater interest in coverage such as hired and non-owned vehicle insurance.

Insurance 221
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JUST DON’T KNOW OR JUST DON’T CARE

Culinary Cues

We hire and fire, increase pay, or add more staff, change restaurant menus or add convenience foods to reduce the need for qualified employees, or simply accept that poor attitudes and inconsistent product are just “the way it is.” A training investment in your people is an investment in the success of the business.