Guest Recovery Presentation Training 
Modern Restaurant Management
JULY 30, 2020
How will restaurants shift their labor models to follow state safety regulations, ensure social distancing, minimize contact, and support the changing tide of guest preferences? After all, people are an organization’s greatest asset – and the key to speeding recovery and emerging stronger from these uncertain times.
Culinary Cues
JULY 23, 2023
It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. This is why ownership of the menu is so important to the chef, this is why the exactness of each plate, the consistency of flavor, and the beauty of the presentation are so critical to the chef.
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Modern Restaurant Management
MAY 19, 2020
While many find hope for the industry as the country re-opens, the road to recovery is a very long and uncertain one. While the operational and financial impact of social distancing must be top of mind, nearly as important as what you do will be how you communicate these changes to your guests. Anticipation. Setting the Scene.
Modern Restaurant Management
JULY 30, 2020
How will restaurants shift their labor models to follow state safety regulations, ensure social distancing, minimize contact, and support the changing tide of guest preferences? After all, people are an organization’s greatest asset – and the key to speeding recovery and emerging stronger from these uncertain times.
Modern Restaurant Management
JUNE 24, 2020
Visa is expanding its partnership with IFundWomen providing grants and digital training to U.S.-based Key projects in the next six months will address topics including post-crisis recovery and resilience, urban mobility, closing equality opportunity gaps and insights into the gig economy. 'Travel In the U.S.,
Culinary Cues
JANUARY 29, 2024
As they say in life – the first step in recovery is to admit that there is a problem. 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. Okay, there is a problem. “My
Culinary Cues
APRIL 26, 2020
What will our restaurants physically look like with social distancing, how will we be able to interact with guests at service, how will our kitchen teams function as a unit, what changes will be necessary for our menus to be effective, and what role will take out and delivery play in every restaurant concept?
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