Culinary Cues

FEBRUARY 16, 2022

Do you really want to work in an operation where desperation is the primary motivation for hiring? For the dedicated cook, you want to work in an operation where your peers are also cooking for the right reasons. Are these the individuals who will help the operation reach its long-term goals? Think about the question yourself?

Uniforms 372

Uniforms Hiring Consumer Goods Communication 372

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. Those processing plants need to cover their substantial operational costs now that restaurant business has all but disappeared. Every day brings another college program closing.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

APRIL 9, 2024

You were on fire and felt confident that you would be a star in any operation. Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. The smells in the kitchen were intoxicating as were the sounds a cool, calm, and efficient operation. Are you okay with that?”

Uniforms 326

Uniforms Waste Café Take-out 326

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially.

Training 355

Training Uniforms Leadership Customer Service 355

Culinary Cues

JANUARY 29, 2022

When the house is operated in the way it should, the way it was meant to be; when the property is committed to doing things right, when the standards are high and the expectations even higher, then a serious cook can find a home to celebrate. My answer is: “If this is the case then you are in the wrong operation.”

Uniforms 430

Uniforms Café Training Operations 430

Culinary Cues

FEBRUARY 28, 2021

Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service. The culture of these businesses insists on the relentless pursuit of greatness. It is your job to SWEAT THE SMALL STUFF.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”.

Seminar 358

Seminar Front of House Workshop Back of House 358

7 Shifts

DECEMBER 16, 2022

And they've done it all while building a team culture that any operator would envy. We chatted with Richmond Green, Partner and Vice President of Operations, about how they use 7shifts to simplify operations and stay in touch with their team. s operations. s operations. Table of Contents.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

Culinary Cues

OCTOBER 27, 2020

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer.

Uniforms 464

Uniforms Airlines Food Order Fine Dining 464

Culinary Cues

JANUARY 15, 2020

Take pride in the chef’s uniform. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them. Be a proud cook. This is not a silly detail.

Uniforms 318

Uniforms 2000 Consumer Goods Small Business 318

Modern Restaurant Management

MARCH 7, 2024

In the domain of commercial refrigeration, ice machines represent a critical asset, driving day-to-day operations in sectors as diverse as hospitality, healthcare, and retail. Inadequate Ice Production A common predicament, insufficient ice production, often signals deeper issues within the machine’s operational framework.

Healthcare 110

Healthcare Uniforms Food Safety Customer Service 110

Culinary Cues

OCTOBER 20, 2021

Respect for fellow workers, for the safety of the guest, for the image of the operation, for pride in work, and for the traditions of the profession begin with cleaning. When you are responsible for it then it means so much more. [] OF COURSE, THOSE SHOES MUST BE POLISHED: A friend of mine used to say clean shoes, happy shoes, happy cook.

Front of House 425

Front of House Uniforms Back of House Kitchen Safety 425

Culinary Cues

SEPTEMBER 21, 2023

After a couple years she moved back here as the chef of her current operation. Today you will meet everyone on the team and learn just how important a great dishwasher is to the operation. Now, let’s get you in uniform and I’ll walk you through the kitchen.” It was intimidating at first – very formal, very structured.

Back of House 267

Back of House Hotels Uniforms Certification 267

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

Cash Management 302

Cash Management Uniforms Food Supply Café 302

Restaurant Technology Guys

FEBRUARY 25, 2024

Introduction Navigating the world of restaurant loyalty programs can often feel repetitive and uniform, leaving both customers and brands wanting more. Many programs operate based on a similar, one-size-fits-all model, leaving personalization and engagement, key facets to customer retention, unexplored.

Loyalty Program 72

Loyalty Program Technology Uniforms Customer Experience 72

Culinary Cues

JUNE 26, 2021

Owners and operators will typically shake their heads at initial designs holding their ground that “chefs” like to create elaborate kitchen palaces that they really don’t need and that they (the owners) can’t afford to build. Are hospital administrators fine with operating rooms that are not quite right?

Design 371

Design Fine Dining Uniforms Waste 371

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. Every restaurant, of every level is finding it increasingly difficult to build a team with lasting power.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

7 Shifts

DECEMBER 13, 2023

Some of them even reverse the standard rule or pattern, threatening to catch multi-state operators by surprise. This significant departure from federal policy is one cause for restaurants’ higher operating costs in California compared to other states. California has some of the strongest, most employee-friendly tip laws in the country.

Restaurant Law 221

Restaurant Law Tip Distribution Employee Relations Customer Service 221

Culinary Cues

FEBRUARY 5, 2023

From a purely economic perspective – cooks have a real impact on the national economy, the quarterly jobs reports, and the operation of more than 1 million restaurants that are part of the economic pulse of communities from New York to California and Chicago to New Orleans. Let’s look at the hard data first: In the U.S. there are 1.3

Consumer Goods 416

Consumer Goods Uniforms Café Blog 416

Culinary Cues

AUGUST 4, 2022

It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. It is all very troubling even though these restaurants may be busy at the moment.

Front of House 331

Front of House Coaching Uniforms Back of House 331

Culinary Cues

MARCH 10, 2022

One of the hidden painful costs of operating a kitchen comes from the cost of chemicals used in the dish area. Think about this: The most expensive piece of equipment in kitchens is the dishwashing machine. Who is responsible for this machine? The dish washer! Who is in control of this?

Front of House 448

Front of House Back of House Uniforms Hiring 448

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible.

Fast Casual 117

Fast Casual Fine Dining Customer Service Casual 117

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Walk through the operation as a guest would. Plain and simple.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

MARCH 21, 2022

Front and back of the house demand this organization if the end result is a smooth operation and happy guest. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be. It is a synchronized process that leads to consistent, predictable results.

Front of House 357

Front of House Back of House Point of Sale Uniforms 357

Culinary Cues

APRIL 13, 2021

Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? We can all help to find ways for operations to become more efficient and profitable so that some of the challenges listed can be addressed. Do you enjoy cooking for the benefit of others? Do you find physical work to be gratifying?

Uniforms 406

Uniforms Café 2021 Training 406

Culinary Cues

JANUARY 28, 2023

You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean.

Food Supply 366

Food Supply Dine-in Uniforms Presentation 366

Culinary Cues

JULY 6, 2020

They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules. Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

7 Shifts

DECEMBER 13, 2023

Some of them even reverse the standard rule or pattern, threatening to catch multi-state operators by surprise. This significant departure from federal policy is one cause for restaurants’ higher operating costs in California compared to other states. California has some of the strongest, most employee-friendly tip laws in the country.

Restaurant Law 195

Restaurant Law Tip Distribution Employee Relations Customer Service 195

The Restaurant Group

JANUARY 11, 2024

Six in 10 restaurants don’t survive past their first year of operation, and around 80% of restaurants close within five years. Layout Restaurants should strike a balance between aesthetics and function , and their design must not get in the way of practical operational requirements. After all, time is money.

Customer Service 78

Customer Service Food Safety Uniforms Employee Relations 78

7 Shifts

MAY 1, 2024

After all, a small, honest mistake can accumulate over time and turn into bigger operational problems— 17% of restaurants even fail in their first year due to mismanagement of finances. To be more specific, it outlines the details of your revenue, food, and labor costs, as well as your operating expenses.

Cash Management 221

Cash Management Inventory Employee Relations Beverage 221

Modern Restaurant Management

JANUARY 20, 2023

The sudden demand surge is often more than suppliers can handle, leaving many restaurant and c-store operators without staple ingredients. Between coping with erratic availability, inflated prices, and a widespread labor crisis, operators need to make strategic decisions about the ingredients they use.

Food 167

Food Food Supply Waste Food Safety 167

Culinary Cues

NOVEMBER 11, 2022

Isn’t it the same reality in a full-service operation where pushing the numbers is priority number 1? Right down to their station set-up, organization of pans, cleanliness of cookware, uniforms, the way they cut vegetables and fillet a whole fish – excellence is a habit – make it so! [] SHOW NO TOLERANCE FOR MEDIOCRITY IN ANYTHING.

Customer Service 347

Customer Service Customer Experience Uniforms Point of Sale 347

Modern Restaurant Management

JANUARY 30, 2023

By automating this process through the IoT, brand quality becomes more uniform, limited time offerings are easier to roll out, and restaurants gain an advantage as consumers return for new favorites. Are QSRs’ parking lots staying lit beyond operating hours, so staff feels safe throwing out trash and getting into their cars?

Technology 189

Technology Fast Casual Waste 2023 189

7 Shifts

NOVEMBER 17, 2021

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. The bottom line is that when inventory is taken regularly and accurately, your operation's profits could increase by as much as 24% annually.

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

FEBRUARY 10, 2020

Make it easy to find important things like your menu, location, phone number and hours of operation. Your Staff Uniforms. Staff uniforms don’t need to be complicated. But, it is important to think about your brand and make uniform choices that support your brand personality. Your Signage. Consistency.

2020 222

2020 Uniforms Online Ordering Design 222

The Restaurant Times

OCTOBER 9, 2020

A restaurant operations manual is essential in providing a systematic approach to the way daily restaurant operations are carried out. . A Brief Description About Restaurant Operations Manual. A restaurant operations manual is a comprehensive list of tasks that can be considered as the backbone of your restaurant business.

Operations 40

Operations Uniforms Cash Management Document 40

Culinary Cues

AUGUST 28, 2020

For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. I don’t know what that means for your operation but take an inventory and look for the sensual interaction with guests. All of this still counts!

Social Media 438

Social Media Communication Loyalty Program Training 438