Culinary Cues
JANUARY 29, 2024
We speak of a time of unconditional commitment to the craft and the job – sacrificing all else for the plate of food in the pass. There are centuries of history behind the chef’s uniform – it is more than a requirement that many kitchens require, it is an honor and vehicle for showing respect and membership in an important club.
Modern Restaurant Management
MARCH 13, 2023
In the waning days of 2022, FDA issued an updated Food Code with several important updates. economy, and the Food Code impacts virtually every American. Let’s examine the key new provisions of the 2022 Food Code. Many of the key changes in the 2022 Food Code relate to food allergens.
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7 Shifts
NOVEMBER 12, 2020
Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. Reviewing health and safety protocol. During orientation, share a presentation or video that reviews the key principles of your restaurant's culture.
Culinary Cues
SEPTEMBER 30, 2021
We do like to show what we can do through our menus, train our staff how each should be prepared, how they should taste, and how they must be presented on the plate. This is a good thing – roll up your sleeves, the chef won’t always have the cleanest uniform in the kitchen. PLAN BETTER – TRAIN HARDER. Prepare for the New Reality.
Ken Burgin
JULY 18, 2022
Present the pack in a ring-binder that can have documents easily added or taken out – better than in a folder that can lose the contents. However these more ‘formal’ documents might be best in a set, that will cover pay, superannuation, signing for their uniform and similar subjects. Often these will be done through an online form.
Restaurant Business
MAY 31, 2023
Additionally, an increased focus on cleanliness and food safety has been top of mind for both operators and consumers alike. Consistency When processes are automated by computer or robot, especially food prep processes, consistency becomes an easier goal to attain.
360Training
JANUARY 22, 2020
As a restaurant owner or manager, you know your customers want delicious food—that’s free from bacteria and other pathogens. While handwashing, food temperature monitoring, and other safety measures keep foodborne illness at bay, if you have a sick employee, there’s only so much these measures can do. Washing dishes.
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