Culinary Cues

JUNE 1, 2020

This is when leadership is most needed. Leadership is always important, but seems to be in critical need when we are in time of crisis. This is when people turn to either those with the title or those with a history of leadership. Leadership, real leadership comes from four actions: * What we hear. What we learn.

Leadership 80

Leadership Supplies Guest Recovery Small Business 80

The Rail

JANUARY 3, 2025

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

FEBRUARY 23, 2021

Through financial recessions, terrorist attacks, global pandemics, and just the typical challenges we face in the course of daily business, there are many leadership lessons to be learned. Never Take Advantage of the Guest. It was extremely expensive, but well worth the cost considering the value of our trained, knowledgeable teams.

Leadership 452

Leadership 2002 Airlines 2001 452

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 472

Leadership Food Truck Employee Relations Training 472

EATER

JULY 24, 2020

Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization.

Leadership 363

Leadership Hiring Events Audits 363

Culinary Cues

APRIL 7, 2025

We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out. What is the projected profile of cooks and chefs moving forward.

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Modern Restaurant Management

MAY 13, 2025

But in the workplace these differences don’t always play out so nicely. Instead, it’s full of frustrated managers venting about Gen Z workers: “They don’t take extra shifts or pick up responsibilities.” ” “They don’t take feedback well, but always want to give their opinion.”

Leadership 252

Leadership Hospitality Coaching 2024 252

Modern Restaurant Management

JUNE 13, 2025

As we like to say, it only takes a moment to make a difference. We’re actively working on improving the training, resources, and toolkit available to Change Makers to set them up for success. Snoozers who lead with their values and want to grow their own leadership skills. At Snooze, an A.M.

Sustainability 252

Sustainability Loyalty Program Leadership Food Supply 252

Modern Restaurant Management

MARCH 1, 2022

Empowering Employees with the Right Tools and Training. Restaurant operators could define a structured talent development program that guides high potential employees through a progressive blended learning program, laying out a logical career path and fueling their growth. Restaurant people are “people-people.”

Front of House 576

Front of House Loyalty Program Back of House Training 576

ChowNow

MAY 2, 2025

Running a restaurant is one of the most rewardingyet riskyventures out there. Lets take a closer look at the leading causes of restaurant failure and see how you can avoid making the same mistakes at your restaurant. Before you do anything like sign a lease or hire your wait staff, take the time to do real market research.

Email Marketing 195

Email Marketing Social Media Cash Management Customer Service 195

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 307

Training Café Kitchen Safety Back of House 307

Modern Restaurant Management

MAY 16, 2025

In other words, when leadership prioritizes speed and clarity, staff performance tends to follow suit. ” Addressing Barriers to Staff Alignment Communication often breaks down when deeper issues go unchecked, like high turnover, inconsistent training, or misaligned priorities between front and back of house. ”

Front of House 252

Front of House Communication Back of House Fast Casual 252

Modern Restaurant Management

OCTOBER 10, 2024

However, to truly attract and retain top talent, you’ll need more than a traditional approach to stand out in a competitive market. In the restaurant industry, an education program should emphasize the development of durable skills such as leadership, communication, and problem-solving.

Education 221

Education Loyalty Program Leadership Customer Service 221

Modern Restaurant Management

DECEMBER 16, 2024

Heading into 2025, restaurants can take advantage of a particular class of workers to bolster their retention efforts: seasonal hires. Many have hired more hands for the holiday season, as holiday shopping often coincides with a rise in dining out. Flexible scheduling is a highly effective method of combating burnout and disengagement.

Hiring 252

Hiring Employee Relations Coaching 2025 252

Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. Define the one or two KPIs most critical for your top growth goals.

Leadership 510

Leadership Small Business Hospitality Customer Experience 510

Modern Restaurant Management

NOVEMBER 29, 2022

Or employees haven’t been properly (and regularly) trained. It might be a simple miscommunication, where the person taking the order misheard the customer’s special request. Customers expect to get what they ordered when they visit (or get take-out from) restaurants. Scathing reviews. Shift that mindset.

Ordering 563

Ordering Employee Relations Online Ordering Customer Service 563

Modern Restaurant Management

AUGUST 3, 2022

Coming out of some trying times, we’ve been able to open two new locations in the past year, taking us to seven total as we celebrate 10 years in business. My leadership and communication style has evolved over the years as I’ve learned how to adapt to changes and obstacles that are often out of my control.

Communication 510

Communication Leadership Food Supply Back of House 510

Embrace the Suck

MAY 14, 2023

As such, it's a tragedy when these establishments falter, collapse, or disappear, not due to a lack of talent, vision, or culinary prowess but because of a deficiency in leadership. I've distilled this undeniable truth: The success or failure of any restaurant is invariably linked to the quality of its leadership.

Leadership 221

Leadership Customer Service Customer Experience Website Management 221

Culinary Cues

APRIL 4, 2020

This structure is established over time and is dependent on how an individual was trained and the level of organization that surrounded him or her during this training phase. Once conditioned – a chef has a very difficult time breaking out of a routine. Forget the comfort of routines – we need to take action now.

Leadership 447

Leadership Retail Training Take-out 447

Modern Restaurant Management

FEBRUARY 9, 2024

While customers are constantly inundated with engaging visual messaging, the other critical stakeholders – the internalones, like home office staff, frontline team members, franchisors, and corporate leadership – often find themselves overlooked.

Communication 473

Communication Franchise Franchising Leadership 473

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Can you tough it out? We even boast an informal initiation period where new employees are given conflicting directions, inaccurate details on the work to be done, or even sent on wild goose-chases just to embarrass them and see if they can take it.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

FEBRUARY 2, 2024

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. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Situational Leadership. A flexible leadership style is crucial in this current environment.

Leadership 348

Leadership Employee Relations Front of House Communication 348

Modern Restaurant Management

MAY 2, 2022

And seven out of ten operators said their restaurant doesn’t have enough employees to support customer demand. Take care of employees’ physical and mental health, especially as things remain challenging for our industry. Train continuously. Consider closing on certain days to give overworked staff a break.

Food Safety 547

Food Safety Food Supply Waste Sustainability 547

7 Shifts

AUGUST 2, 2022

From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered. Don't have time to check out their full chat? And quickly calling out bad ones. “.Every You can train skills, but you can't change who someone is. And so there's just not enough training we can do for leadership.

Leadership 370

Leadership Webinar Hiring Training 370

Culinary Cues

OCTOBER 3, 2024

So, here are the 21 rules that, from my experience as a chef, should apply: [] LISTEN MORE, TALK LESS The first key to great leadership is to listen to others first. Take a step back and give them their due; you are part of a team. [] BE THE EXAMPLE How do you want your employees to act, represent, perform, and connect?

Coaching 447

Coaching Restaurant Law Training Article 447

Modern Restaurant Management

OCTOBER 4, 2024

Beware of Buying an Existing Restaurant When you buy an existing restaurant with a negative backstory – such as high employee turnover, an unappealing location, or a sub-par reputation for service, quality or cleanliness – be aware that it will take a lot of financial effort to turn it around.

Restaurant Law 419

Restaurant Law Customer Service Training Customer Experience 419

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

OCTOBER 11, 2022

We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Don’t wait for someone else to build your skills and knowledge – take charge of your own growth. Share, teach, and train others – this is the fuel that drives your own leadership engine.

Leadership 448

Leadership Fine Dining Workshop Training 448

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 450

FOH BOH Food Safety Front of House 450

Modern Restaurant Management

JUNE 20, 2022

Consider investing in online courses, mentoring, or letting employees take on new responsibilities. For example, maybe an employee wants to test out delivery driving or move into managing technology. For example, maybe an employee wants to test out delivery driving or move into managing technology. Simplify Daily Stressors.

Small Business 547

Small Business Social Media Hiring Leadership 547

Modern Restaurant Management

OCTOBER 19, 2020

As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out. The combination of stay-at-home orders, ongoing COVID restrictions, spikes in COVID numbers, and consumer fear about the risks of dining out are significantly impacting the restaurant industry. Use the Right Digital Tools.

Food Safety 540

Food Safety Food Employee Relations Consumer Goods 540

Modern Restaurant Management

OCTOBER 8, 2024

The culmination of those traits, from empathy and leadership to creativity and problem-solving, gives your culture personality and a unique life of its own, which keeps customers feeling valued and employees engaged—and them all coming back for more. Look at Chick-fil-A or In-N-Out Burger, often regarded as the restaurant gold standard.

Hiring 419

Hiring Cash Management Customer Service Leadership 419

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. PLAN BETTER – TRAIN HARDER. First, allow me to address the dichotomy of the artist/accountant.

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

Modern Restaurant Management

AUGUST 3, 2022

Coming out of some trying times, we’ve been able to open two new locations in the past year, taking us to seven total as we celebrate 10 years in business. My leadership and communication style has evolved over the years as I’ve learned how to adapt to changes and obstacles that are often out of my control.

Communication 419

Communication Leadership Food Supply Back of House 419

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359