Culinary Cues

NOVEMBER 10, 2023

Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. Why not list your employees on the menu or on your website and their role in the organization. Would it make a difference in attention to detail?

Seminar 355

Seminar Front of House Workshop Back of House 355

7 Shifts

FEBRUARY 8, 2024

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. A full 55% of consumers consider takeout and delivery essential to their restaurant experience.

Operations 367

Operations Management Management Mobile Ordering 367

7 Shifts

FEBRUARY 8, 2024

With the right tech tools, managers can ease their workloads, employees enjoy a much smoother scheduling process, and guests benefit in countless ways — from mobile ordering to digital menus to better ways of making and managing reservations. A full 55% of consumers consider takeout and delivery essential to their restaurant experience.

Operations 353

Operations Management Management Mobile Ordering 353

Culinary Cues

APRIL 29, 2024

Reactionary approaches involve increasing rates of pay, dumbing down menus, reducing hours of operation or levels of service to limit the number of employees needed, raising prices to compensate for higher rates of pay, reducing portion sizes while raising prices, or even looking at automation and technology to “right the ship.”

Front of House 240

Front of House Back of House Training Customer Service 240

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials.

Management 398

Management Management Kitchen Safety Front of House 398

Culinary Cues

MARCH 10, 2022

At the very least, we know that the work right in front of us won’t change. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? March 9 was National Dish Washer Day.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

AUGUST 9, 2021

Guests will return when the effort expended to create memorable complete dining experiences is front and center. The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW!

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

7 Shifts

MARCH 23, 2022

In 1965, Greek immigrant James Giftos opened a stall at Macomb Mall in Roseville, Michigan, with a small menu including the Coney Island-style hot dog topped with chili, mustard, and freshly diced onions. It was a two-day training for managers.” Executive Summary. Region: Great Lakes. Number of Locations: 16. Table of Contents.

Front of House 369

Front of House Back of House Communication Employee Relations 369

Culinary Cues

MAY 1, 2023

There are many reasons why I am so grateful for the decades I spent in front of a range. And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.”

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

Ken Burgin

JULY 25, 2023

Use these enjoyable and instructive games to engage your front-of-house and kitchen staff – they’re designed to prepare and run quickly. 15 Training Games for Front of House Restaurant and Cafe Staff Menu Mastery: Divide staff into teams and have them take turns describing a dish on the menu as enticingly as possible in 30 seconds.

Training 60

Training Kitchen Safety Front of House Dietary Restrictions 60

7 Shifts

JULY 12, 2023

You're classically trained. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. But first, Reed recounts how she followed her husband into restaurants. "I I seen the books.

Front of House 370

Front of House Back of House Take-out Book 370

Modern Restaurant Management

FEBRUARY 2, 2024

This data can be used to make informed decisions about staffing, menu changes, and promotional offers. Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience.

Operations 185

Operations Front of House Customer Service Customer Experience 185

Ken Burgin

JUNE 6, 2023

I love using ChatGPT to develop training activities and materials for restaurant and cafe employees. I’ve used it here to brainstorm ideas for training modules for waiters, managers, cooks, head chefs, and baristas. This will help train staff in customer service skills and problem-solving.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team.

FOH 222

FOH Front of House Customer Service Back of House 222

Culinary Cues

JULY 4, 2021

CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control.

2021 495

2021 Food Supply Seasonal Menu Supplies 495

Culinary Cues

MAY 28, 2022

These unplanned tattoos are a rite of passage, our report cards that help to define when we have passed the test of time in front of the range. The most important room in a home is the kitchen. This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. There are films that become representative of a generation and sometimes of a life lesson – occasionally both. You want more!

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team.

FOH 195

FOH Front of House Customer Service Back of House 195

Culinary Cues

DECEMBER 28, 2021

As a chef you are able to plan menus knowing how the dishes will look, smell, and taste before they are even made. When you sit down with the sommelier with your first menu as chef you can offer reasonable comments on the selection of wines to accompany each item. This is magical. For you, the process is even more amazing.

Kitchen Safety 423

Kitchen Safety Front of House Fine Dining Seasonal Menu 423

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. Training ALWAYS pays back in dividends. Train to your standards and be very clear.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

Delivery 193

Delivery Front of House Fine Dining Back of House 193

Ken Burgin

AUGUST 1, 2023

These are designed for training restaurant managers and head chefs in problem-solving and resource allocation. Some of the ways to use these situations for training and coaching… Let people choose the one they want to answer and give them 5 minutes to make notes and prepare their answers.

Training 60

Training Management Management Kitchen Safety 60

Modern Restaurant Management

OCTOBER 14, 2022

On the Menu. Your menu should very clearly convey which foods contain certain allergens. If a dish contains an allergen, it also helps to note on the menu whether or not that dish can be modified to accommodate those with allergies. Do Your Research. Customers need to be able to trust your restaurant. Avoid Cross-Contamination.

Allergens 186

Allergens Kitchen Safety Front of House Food Safety 186

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials.

Management 195

Management Management Kitchen Safety Front of House 195

Open for Business

NOVEMBER 21, 2022

Streamline the front of house. Run a smooth back of house. Streamline the front of house. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant. Keeping front-of-house activities humming like a well-oiled machine is important for every restaurant.

Technology 147

Technology Front of House Back of House Online Ordering 147

7 Shifts

MAY 2, 2023

And I started as a server, so I started off working in the front of the house and learning, and they were the only ones who would give a PhD dropout with no previous experience a job. And we opened a Spanish tapas restaurant because my husband Felix is from Spain, and he's our front of house service guy and also idea man.

Front of House 195

Front of House Back of House Insurance Seasonal Menu 195

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. A bad shift can lead to unhappy customers and disgruntled staff. The pre-shift meeting ensures that doesn't happen.

Front of House 398

Front of House Back of House Coaching Customer Service 398

Culinary Cues

JANUARY 15, 2022

It is also this potential that allows teachers to change the direction of a young student’s life, a garden expert to beautifully landscape a home, a plumber to turn copper into a work of art, an electrician to properly wire a house, or a cook to prepare a perfect restaurant meal. Each person has something to offer and a need to do so.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

Ken Burgin

FEBRUARY 13, 2024

Chefs may wish to know how much freedom they have to contribute ideas, experiment with dishes, and have a say in menu development. Are there opportunities for further training, or to attend workshops and events? And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up!

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Clover - Restaurants

MAY 7, 2024

Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Requirements: Conceive and update menus that embody our brand and showcase seasonal ingredients, featuring a diverse range of dishes with considerations for dietary preferences.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Modern Restaurant Management

JUNE 9, 2022

Reviewing your data from past menu adjustments may reveal an increase in the price of a chicken sandwich would create less of an impact on sales than bumping up the price of a hamburger. Understand customer cravings and business needs through data. Consider tapping into the treasure trove of customer information your POS platform contains.

Front of House 192

Front of House Point of Sale POS Cash Management 192

Modern Restaurant Management

DECEMBER 8, 2023

From a front-of-house perspective, the restaurant industry is an early adopter of A.I. While front-of-house A.I. in back-of-house restaurant operations as well. training, scheduling), and Demand predictions What are the new cybersecurity challenges that result from the adoption of A.I.? How is A.I.

Front of House 114

Front of House Back of House Employee Relations Supplies 114

Modern Restaurant Management

SEPTEMBER 14, 2022

However, trained chefs don’t need to worry about losing their jobs to a restaurant AI yet, but we cannot dismiss this scenario entirely either. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app.

Front of House 207

Front of House Mobile Ordering Loyalty Program Back of House 207

Culinary Cues

JANUARY 6, 2020

Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts. It is never as simple as just changing the menu. It happens in business, it happens in education, and it happens most often in government. A short while back the U.S.

Government 244

Government Front of House Small Business Back of House 244