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. Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow.
7 Shifts
MAY 23, 2024
Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is important, especially if you're training and hiring new employees.
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Culinary Cues
APRIL 13, 2020
We also know that the health and safety regulations for restaurants will change significantly as we make every attempt to keep the public and our staff safe and at ease. Let me be clear that there is NO INDICATION at this time that the virus can be spread through food.
7 Shifts
NOVEMBER 12, 2020
It usually involves an orientation, paperwork collection, and training. 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. Day Three Role-specific training.
Culinary Cues
JANUARY 15, 2022
Every person has needs that go beyond food, shelter, and clothing. Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? We (the food industry) need to point to a well-known quote from Anthony Bourdain: “When someone cooks for you – they are saying something.
Modern Restaurant Management
MARCH 7, 2024
Overheating An overheating ice machine compromises not just its functional longevity but also operational safety. Professional technicians are trained to handle a wide array of common issues, often identifying, and resolving problems that may not be apparent to someone without this specialized knowledge.
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. CAFÉ Talks Podcast.
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