Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? Can others depend on you to keep a level head? [] HAVE YOU EVER BUILT A BUDGET AND MANAGED IT EVERY DAY: Ah, yes, we love to cook and present beautiful plates of food. You are good at that, after all you have been cooking for 15years.

Seasonal Menu 481

Seasonal Menu Leadership Training Fine Dining 481

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area. We grumble and curse, we step up the pace and show our anger on our face, but we get by.

Front of House 447

Front of House Back of House Uniforms Hiring 447

The Restaurant Times

MARCH 10, 2022

You must captivate interest to hire and retain your restaurant staff. Good workers are a clear indicator of a good restaurant and excellent service; thus, it is essential to hire the best staff and to do so, you must follow specific procedures that will assist you in building a great restaurant team. . Hire The Right Talent.

Hiring 52

Hiring Healthcare Recruiting Insurance 52

Modern Restaurant Management

DECEMBER 7, 2021

However, the uncertainty and desperate regulatory environments at the state and national level present seemingly relentless headwinds. The first is hiring and personnel practices, with a greater emphasis on internally hiring and upskilling. Hiring and personnel practices are likely to evolve in two ways.

2022 197

2022 Operations Recruiting Hiring 197

Culinary Cues

FEBRUARY 2, 2024

That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo). Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business.

Training 351

Training Uniforms Leadership Customer Service 351

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

The Restaurant Times

FEBRUARY 18, 2022

To thrive in the restaurant business in the USA, you need to hire cooks and create a talented culinary team that can create exceptional cuisines. You might be wondering, how to hire a cook for rush hours, that too at night? You might be wondering, how to hire a cook for rush hours, that too at night? How To Hire Night Cooks? .

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Culinary Cues

MAY 13, 2023

Want to learn about cold charcuterie, more about a full array of cheese, platter design and presentations, making centerpieces, buffet set-up, cold sauces and dressings, marination, and fermentation, etc.? Then the choice to work in hotels, resorts, and clubs is your best option.

Hotels 426

Hotels Point of Sale Cash Management Training 426

7 Shifts

JULY 29, 2020

Restaurants must be picky, however, to ensure that new hires are good fits for the long term and that they’ll work safely alongside existing staff. It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely?

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

7 Shifts

MAY 10, 2021

Among the great insights Jensen brought were six red flags to avoids in the hiring process on both sides. Whether you're hiring, or you're a worker ready to go back to work, here are the six red flags that Cummings outlined in the episode. It's not enough to just go "Hey, hiring line cooks. Uninspired Job Posting. Reina (Form.

Hiring 370

Hiring Tip Distribution Back of House Insurance 370

7 Shifts

DECEMBER 27, 2019

Hasty hiring is at the root of the problem. When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. You may think that hiring quickly can prevent a lapse in service. So what’s to blame for the high turnover?

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

7 Shifts

JANUARY 23, 2020

Educate yourself on costs, hiring, and the market you are in before taking the leap. Educate yourself on the staffing/employment trends and always be prepared to continually hire. Hiring/staffing ?? Stay true to your concept and hire people who share the same level of passion as yourself. Hiring the right people is key.

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

JANUARY 19, 2024

As a restaurant manager or owner, you are aware of the dangers fire presents to your business. Hire a professional to come in and test all your fire suppression systems. As with any safety equipment always speak to or hire a professional for proper maintenance and regular testing.

Kitchen Safety 189

Kitchen Safety Food Safety Training Equipment 189

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. This is quite the package.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 397

Management Management Kitchen Safety Front of House 397

7 Shifts

FEBRUARY 16, 2022

This presents a time-saving alternative to the back-and-forth scheduling discussions that never seem to amount to anything productive. How do I hire for multiple locations? Hiring in the restaurant industry takes time, which is why you should use a restaurant hiring tool to proactively source and process candidates for open roles.

Restaurant Law 370

Restaurant Law Point of Sale Communication Hiring 370

Culinary Cues

AUGUST 18, 2022

The workflow of those short order cooks was not an accident, it was not instinctive, and it was not solely the work of the manager or chef who hired them. It doesn’t end with great hiring practices – this is simply where it begins. Everyone needs to take responsibility for setting the stage.

Customer Experience 411

Customer Experience Food Order Hiring Café 411

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Make sure that every part of your system aligns with consistency: purchasing specs, production, flavor profile, presentation, and service. Hiring is not something to take lightly.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

The Restaurant Times

NOVEMBER 17, 2020

The luxury of choosing among so many great places to eat has left the customers of the present era spoilt for choice. Qualities To Look For While Hiring Customer-Facing Staff At Your Fine-Dine Restaurant . Here are some traits you should be looking for while hiring your customer-facing staff members. . Able To Present Oneself .

Fine Dining 52

Fine Dining Hiring Employee Relations Customer Experience 52

Touch Bistro

MARCH 25, 2021

A new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. Why reinvent the wheel every time a new hire joins your team when you can formalize the process? Your New Hire Checklist for Restaurant Employees. Get Your Employee Handbook Template. Download Now.

Hiring 52

Hiring Employee Relations FOH BOH 52

7 Shifts

NOVEMBER 12, 2020

In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. The purpose of the onboarding process is to teach new hires how to do their jobs successfully, and to catch them up on the company's culture and procedures.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

JUNE 3, 2021

Staffing presents a huge challenge for restaurants trying to go back to full employment following the pandemic. Host a hiring party : Make recruiting memorable. Taco Bell, for example, recently held hiring parties nationwide, an initiative in its fourth year. Kitchen and front-of-house employees are simply harder to find.

Ordering 179

Ordering Front of House Hiring Recruiting 179

Culinary Cues

AUGUST 28, 2020

Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? BE PRESENT. YOU NEED TO BE PRESENT! All of this still counts!

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

MARCH 22, 2023

They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. They hone their skills through trial and error, repetition, and the pursuit of knowledge.

Coaching 368

Coaching Fine Dining Café Training 368

7 Shifts

OCTOBER 26, 2022

Its founder, George Pullman, hired newly liberated Southern black men as porters and servers. In the current economy and post-pandemic landscape, frustration and dissatisfaction are present among all involved parties. Harassment has always been present in the restaurant industry. a month —and the rest was to be made on tips.

Presentation 486

Presentation Tip Distribution Restaurant Law Back of House 486

Culinary Cues

MARCH 15, 2021

The businesses that will hire your students need to be vested in your effort – this is how success is defined. Finally, schools will have a difficult time succeeding if they do not find ways to support the needs of the businesses that hire graduates. If not, how will you be able to create a clear career path for your graduates?

Education 539

Education Food Supply Training Communication 539

7 Shifts

APRIL 7, 2021

After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly. Take advantage of their experience and talk to them about different and innovative ways of training new hires.

Training 370

Training Food Safety Customer Experience Insurance 370

Modern Restaurant Management

NOVEMBER 24, 2020

With slow seasons also comes the need to navigate seasonal layoffs and the task of hiring all the best people back the next season. Hire the Right People. The cost of re-hiring even hourly employees is about $3,500 per employee on average, and that cost triples when you think about manager level roles or higher.

Cash Management 230

Cash Management Social Media Seasonal Menu SEO 230

Culinary Cues

JUNE 13, 2023

Just think for a moment of the context and implications when presented in conversation: “I have so much work to do” generally infers that you are over-burdened and challenged to complete everything. “I In fact, over time, it seems as if people prefer to use it as a negative.

Article 308

Article Social Media Blog Café 308

The Restaurant Group

APRIL 21, 2024

This is why many successful restaurateurs hire business consulting firms to help them get started and create a blueprint for their success and profitability. Turning Potential to Profitability To offer appropriate recommendations and strategies, TRG spends time with each client before presenting our recommendations.

Food Supply 78

Food Supply Fine Dining Seasonal Menu Equipment 78

Modern Restaurant Management

APRIL 30, 2020

This presents unique challenges to the industry as a whole, which has to up the ante on its overall safety and efficiency. Not only do restaurants need to change their service model from dine-in to take out and/or delivery, but they also need to hire more employees or contractors to meet the changing needs of the business.

Hiring 210

Hiring Restaurant Law Customer Service Communication 210

Culinary Digital

MARCH 20, 2024

Simultaneously, servers presenting and describing the menu also benefit significantly. Furthermore, the streamlined menu promotes consistency in food preparation and presentation, a critical element in customer satisfaction and maintaining reputation.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

Culinary Cues

FEBRUARY 9, 2022

As an example, I remember one very moving presentation to a room full of culinary professionals by Andre Soltner (a consummate chef whom I will forever admire) during which he directed all who were in the audience to remember that we should “never forget that we are all cooks first”. THE LAW: It is not enough to hire competent people.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Culinary Cues

DECEMBER 30, 2019

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. I am proud to be a chef and always will be, but a common mistake that restaurateurs make is to turn over the concept and the reputation of their business to that great chef that was just hired.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. The club chef cannot hide behind the kitchen doors.

Beverage 487

Beverage Events Food Order Website Management 487

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect. Managing a restaurant is a delicate routine—if we can even call it a routine.

Management 195

Management Management Kitchen Safety Front of House 195