Culinary Cues
APRIL 23, 2023
Fine, that may be the case but let’s just see. Have you worked through this process hundreds of times before? [] CHECK YOUR LEADERSHIP: Do you know the difference between leadership and management. It is the classic diatribe – “I can do that better that the chef. I’ve been cooking for 15years now; I should be the chef.”
Culinary Cues
OCTOBER 11, 2022
Share, teach, and train others – this is the fuel that drives your own leadership engine. This will feed your competence and confidence and provide a network of resource experts who will be there when you need an answer. [] RESPECT OTHERS: Remember the rules of thumb for teamwork and leadership. PLAN BETTER – TRAIN HARDER.
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7 Shifts
JULY 24, 2020
Topics: Hospitality; hiring and training staff; building workplace culture. ?? Topics: Leadership; time management; reducing overheads and staff turnaround. ?? You’ll learn her secrets on leadership and boosting team morale, which in turn will lead to smoother shifts and happier staff. Published: 2009 ?? Author: Danny Meyer ??
Culinary Cues
MAY 26, 2020
So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside? Oh, but what if customers don’t want to return to dining rooms? PLAN BETTER – TRAIN HARDER. Restaurant Consulting.
Culinary Cues
MAY 31, 2021
This cook or chef may be responsible for nourishing troops in training at one of the bases across the country or overseas, or possibly work out of a field kitchen in the middle of a combat zone with the constant fear of attack to accompany the demands of the job. Chef Travis Smith served in culinary leadership roles for the U.S.
Culinary Cues
JUNE 1, 2020
This is when leadership is most needed. Leadership is always important, but seems to be in critical need when we are in time of crisis. This is when people turn to either those with the title or those with a history of leadership. Leadership, real leadership comes from four actions: * What we hear. What we learn.
7 Shifts
AUGUST 27, 2020
Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training, bad relationships with managers, and lack of team-building activities. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training?
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