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WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC

Culinary Cues

There has never been a more important time for employee (and management) training than right now. [] GOVERNMENT DOESN’T UNDERSTAND: It has become abundantly clear that federal, and in some cases, state governments do not fully comprehend what the restaurant industry is facing.

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OUR DAILY BREATH: CHEFS & OPERATORS – KEEPING YOUR TEAM TOGETHER

Culinary Cues

This is where government comes into play. We trust that in lieu of an immediate vaccine and end to quarantine – the government will do all they can through loan deferrals, unemployment benefits, rent controls, and medical assistance to help everyone get through this.

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RESTAURANT SURVIVAL MOVING FORWARD

Culinary Cues

Why not engage our country’s food logistics champion and appoint Chef Jose Andres to head up a nationwide and government supported initiative to end hunger in America. They are typically under compensated for their work and under-appreciated for their commitment, but they remain proud.

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THE EVOLUTION OF THE AMERICAN RESTAURANT

Culinary Cues

The federal government made a noble effort at trying to stop the bleeding by supplementing employee pay and subsidizing businesses if they kept people employed (it worked – sort of). What if the invisible virus was killing hundreds of thousands of people every month? How do the tough get going in this environment?

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How to Overcome the Pain Points of Your CRM

However, as a company, sales stack, and database grow, it becomes difficult to uphold structure and governance to keep a CRM up-to-date. When used effectively, a CRM can be the lifeblood of your sales team – keeping everyone organized, efficient, and at peak productivity. The result? Less organization, more confusion, and fewer deals closed.

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COVID-19 Best Practices for Restaurants: Navigating Coronavirus for Staff & Managers

7 Shifts

COVID-19 is already impacting restaurants across the world—some more than others, with restaurants and other eating establishments being shut down by government order across the country. Government officials are currently considering new legislation to support staff and businesses. How is COVID-19 impacting restaurants?

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NO ONE WANTS TO WORK ANYMORE

Culinary Cues

But is America filled with a generation of lazy people, sitting at home playing video games and waiting for a government bailout? Is throwing government money at every individual in the country the answer? You bet and it is crushing the restaurant industry just as much as the pandemic has. I don’t think so. Probably not. Probably not.

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Restaurant Management Masterclass

Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant

Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today.