Culinary Cues

APRIL 9, 2024

Day one, you walk through those kitchen doors with a bit of swagger. The smells in the kitchen were intoxicating as were the sounds a cool, calm, and efficient operation. The stainless steel of the kitchen glistened, and the floors were spotless even though the activity level was high. Most of us have been there at some point.

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Culinary Cues

MAY 8, 2023

It sounded like an appropriate title for an article about life in the kitchen. Kitchen work ages us even though to many it is a calling, something that we love (most of the time). There is something gratifying about sore muscles, aching backs, and soaked shirt and chef toques from sweat at the end of a busy service.

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Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

DECEMBER 5, 2023

Those from my generation will remember lines like: “Who are Those Guys” from Butch Cassidy and the Sundance Kid; “You Can’t Handle the Truth” from A Few Good Men; and “Play it Again, Sam” from Casablanca, but it was Mr. Miyagi who taught us all a lesson in The Karate Kid with the mentor’s line: “Wax On, Wax Off, Young Grasshopper.”

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Culinary Cues

AUGUST 24, 2023

The very thing that makes a complex kitchen environment work is the same thing that drives non-culinary folks away from professional chefs. It is the very act that allows cooks to push through the chaos of a restaurant kitchen day with military precision and awareness of looming uncertainty.

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Back of House Front of House Food Order Uniforms 407

7 Shifts

JUNE 20, 2022

Whether you want to call them ghost kitchens, dark kitchens, cloud kitchens, or something else, there's no denying that this new model has exploded in popularity these past few years. What is a ghost kitchen? Benefits of a ghost kitchen model. How is it different from a virtual restaurant? Table of Contents.

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Culinary Cues

MAY 1, 2023

One fact about the restaurant business stands out to me – something I have always appreciated: the kitchen is the great equalizer. One fact about the restaurant business stands out to me – something I have always appreciated: the kitchen is the great equalizer. In all cases – I have learned something from them.

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Culinary Cues

FEBRUARY 2, 2024

What may appear to be blatant, could very well stem from a lack of understanding and a declining number of role models. Yes, I have been preaching the need for change in restaurants. Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical.

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Culinary Cues

MAY 13, 2023

I can only advise from my own experience which may not be appropriate for everyone, but here goes: Start by building an understanding of what a chef does, what the position calls for, and the type of chef you hope to become. So where will you get exposure to much, if not all of that?

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Hotels Point of Sale Cash Management Training 426

Modern Restaurant Management

MAY 1, 2024

Kitchen staff : The kitchen staff is perhaps the most integral part of a restaurant operation to the guest experience — after all, what do people go to a restaurant for if not to eat? — but they are generally relatively isolated from the rest of the team.

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Culinary Cues

JANUARY 15, 2024

It’s January in the Northeast – a time when the demands of the kitchen and the excitement of football converge. As the chef of a busy restaurant, I know emotions in the kitchen will be high and the focus on food will be challenged by the anxiety felt by cooks hoping their team will make it to the next round. I respond in kind. “No

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Margin Edge

FEBRUARY 9, 2023

With that in mind, we asked our team of former chefs, GMs, and operators what their tips are for having a successful Valentine’s Day and they did not disappoint. Here are five things restaurateurs should think about ahead of the big day.

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Culinary Cues

JUNE 16, 2023

Shawn was 17 years old, an average student in school, no real direction, wanted to have fun, make a difference, do something important, and college was far from his thinking. Dropouts from high school, a few juvenile offenders with eyes on prison in their future. At least he was convinced that the kitchen was where he belonged.

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Culinary Cues

DECEMBER 8, 2022

I arrived in the kitchen way too early this morning, the first day of marathon events. There was no reason to stay at home, I had been awake most of the night anyway, might as well be awake in the kitchen where I might do something to help get the work underway. The preparation has been mind boggling, now we just have to execute.

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Culinary Cues

FEBRUARY 26, 2024

There was an initial moment, maybe as a young guest in a restaurant, or possibly as a “first job” dishwasher, when the light bulb switched from off to on. Each steak built your confidence until anyone new to the kitchen would marvel at your ability to be “spot on” with cooking steaks and chops. I think I might like to do this!”

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Culinary Cues

SEPTEMBER 27, 2023

Ahh…the quote we all remember from Charles Dicken’s – A Tale of Two Cities. We may not remember too much from the rest of the story, but we do remember that line. Why do we remember this line and what significance might it imply in relation to work in a kitchen? The question is how will we approach this truth?

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Culinary Cues

SEPTEMBER 9, 2023

What some who are not involved in kitchen life may not realize is just how physical the work is and how draining warmer months can be on those who stand in front of ranges cranked up to “10” and ovens topping off at 500 degrees. Cooks are required to lift heavy and not so heavy items from the moment they walk through the kitchen doors.

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Culinary Cues

JULY 18, 2023

After 55 years working and teaching in kitchens, it was time to step aside. I had worked in kitchens since I was 15 years old; this I have mentioned a few times in this blog. But when I was in the kitchen I came to life. It was a first job interview for a restaurant assistant manager that pulled me into the kitchen.

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Hotels Blog Café Management 347

Modern Restaurant Management

JANUARY 19, 2024

Keeping Your Restaurant Safe From training your staff, to maintaining the establishment, many safety measures exist to prevent a fire from happening at your restaurant. Install automatic fire-suppression systems in the kitchen and have it inspected bi-annually. Clean all surfaces of the kitchen to remove grease.

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Modern Restaurant Management

FEBRUARY 2, 2024

Cloud services are another key component, offering a way to store, manage, and analyze large volumes of data from various sources, such as sales, inventory, and customer preferences. The restaurant industry is transforming significantly, driven by changing consumer preferences, technological advancements, and a competitive market landscape.

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Operations Front of House Customer Service Kitchen Safety 189

Goliath Consulting

FEBRUARY 29, 2024

From streamlining operations to enhancing customer experiences, a plethora of cutting-edge technologies are reshaping the restaurant landscape like never before. Robotic Kitchen Assistants The rise of robotic kitchen assistants powered by advancements from companies like Slang.ai is redefining kitchen operations.

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Culinary Cues

JANUARY 28, 2023

I am happy to share a commonality with many of the professional cooks and chefs with whom I have worked over decades in the kitchen. What you experience in our kitchens is a mix of what life has presented us – some not so great, but mostly wonderful and even remarkable. What you see on the plate is who we are.

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Culinary Cues

SEPTEMBER 1, 2022

It’s too early for normal traffic on the roads and the sidewalks are clear of people aside from an occasional dedicated runner. The kitchen only calmed a few hours ago from a busy evening service. It was 1am before the dishwashers finally turned out the lights and locked the kitchen door behind them.

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Squirrel Systems

APRIL 22, 2024

From table-side ordering systems to kitchen automation and artificial intelligence, these innovations promise to enhance the dining experience and reshape restaurant operations. Guests can browse the menu at their leisure, customize their orders precisely, and send them directly to the kitchen.

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Technology Dietary Restrictions Loyalty Program Download 111

Modern Restaurant Management

APRIL 30, 2024

Managing LTOs across multiple brands, I’ve seen how their activations strengthen brands not just from a marketing standpoint, but operationally as well. From chefs looking for a challenge to consumers hungry for something new, LTOs can inject restaurants with a sense of excitement. What kind of LTO would you be interested in?

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Modern Restaurant Management

APRIL 11, 2024

One flagship location features four drive-thru lanes running under an elevated kitchen and dining room, while the other launches a walk-up-only restaurant, perfect for major metropolitan settings. Striking the right balance between novelty and familiarity will be crucial for retaining existing patrons and enticing new ones to the table.

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Modern Restaurant Management

APRIL 26, 2024

This requires technology that can analyze ingredients against common allergens and instantly inform the kitchen and serving staff. This requires technology that can analyze ingredients against common allergens and instantly inform the kitchen and serving staff. When customers pay and note their dietary needs, the kitchen gets an alert.

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Modern Restaurant Management

DECEMBER 21, 2023

In the hospitality industry, the last thing you want is a phone call from the alarm company at an early morning hour about a fire, break-in or other disaster at your business. Silver Class K fire extinguishers are meant exclusively to handle kitchen grease fires. Picture this – it’s 5 a.m.

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2024 Kitchen Safety Cash Management Insurance 189

EATER

APRIL 10, 2024

Tomekah George Wonder’s big idea for food delivery is to own every aspect of the process, from recipe development to the moment it ends up at your door A few weeks ago, chef JJ Johnson launched a new restaurant concept in downtown Brooklyn. Locked in the kitchen” is hyperbole, but the micrograms aren’t. restaurant concepts.

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Modern Restaurant Management

OCTOBER 27, 2023

Do the best you can to have your staff to remove items from walls, bar areas, back of house etc. Pull tables and chairs away from walls also. Adding a coat of paint will always freshen up any space. The same goes for any restaurant or bar. Prepare Your Staff Staff members need to prepare for the painting of a restaurant or bar.

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Modern Restaurant Management

SEPTEMBER 29, 2023

The Best Offense Is a Defensive Kitchen Cooking equipment is probably the most important thing inside a restaurant and/or bar – and it’s also a leading cause of fires.These fires are often due to failed, aging equipment; improper installation and maintenance; poor cleaning practices; and inattentive or careless use.

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Bar Kitchen Safety Equipment Insurance 189

Modern Restaurant Management

OCTOBER 18, 2023

Finding employees willing to take on the demanding hard work of a kitchen and retaining those employees has always been a struggle, and it’s time restaurants begin looking at solutions to the problem for the next generation of chefs. In the kitchen, there’s a POS, scheduling devices, recipe books, inventory tools and more.

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Lavu

FEBRUARY 14, 2024

Integrating a Lavu kitchen display system (KDS) with your bar point of sale (POS) enhances the functionality and efficiency of POS features, especially when it comes to managing orders and streamlining operations. At the forefront of this achievement is the POS software, a pivotal technology that has transformed how bars operate.

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Modern Restaurant Management

SEPTEMBER 28, 2023

From the way we place orders to how they’re prepared, every facet of the food service sector is being touched by technology. The fusion of technology and food service is transforming the way restaurants operate, enhancing customer experiences, and shaping the future of the industry. billion and is expected to grow to $223.7

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Technology Online Ordering Mobile Ordering Customer Service 196

Restaurant Business

APRIL 23, 2024

When dining out, they rightfully expect that the food they order is cooked properly to a safe temperature and that the kitchen foods are prepared in is clean. Additionally, they help foster a safer and more comfortable work environment—they generate less heat than traditional cooking equipment, so the kitchens don’t heat up as much.

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QSR Automations

MAY 2, 2024

From the ambiance of the venue to the precision of the cocktails, every small detail matters. The landscape of kitchen tech is lush, and it’s never been a better time to invest in kitchen technology! The landscape of kitchen tech is lush, and it’s never been a better time to invest in kitchen technology!

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Restaurant Technology Guys

APRIL 24, 2024

This year’s expo, particularly notable for its Kitchen Innovations segment, is no exception. A Glimpse into the Kitchens of Tomorrow The Kitchen Innovations (KI) Awards, celebrating their 20th anniversary, have always been a highlight of the National Restaurant Association Show. The post 239.

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