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The Breakfast Cook – Tough, Dependable, Organized, and Fast

Culinary Cues

When the order is placed the cooking is almost instantaneous. . Add this to an onslaught of orders coming in a breakfast crunch time and you can see how easy it would be for a cook to get frazzled. . When an order comes in it is immediately cooked, plated, and slid into the pass. The list goes on and on. to a full house by 7:15.

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THE COOK’S ADRENALINE RUSH

Culinary Cues

Cooks are now bouncing from foot-to-foot waiting for the chime of the printer as orders in the dining room are being taken by servers who put on a show face that projects calm. Then the printer begins to talk to cooks as the first orders arrive. Order fire – four pasta, two rib – rare, and a strip – medium.” “Yes,

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What Customers Don’t Know About Restaurant Work

Culinary Cues

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. Each cook is struggling against the clock to get his or her prep in order before setting a station for service.

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THE RETURN OF THE LINE COOK

Culinary Cues

These warriors of the kitchen remember the heat, the aching muscles from standing on their feet for a 12-hour shift, the pressure of timing, the polished hands from grabbing too many scorching hot pans, and the staccato sounds of the POS printer ticking off countless orders. The orders start to arrive as the team acknowledges they are ready.

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Navigating Payroll Compliance: Future-Proofing Payroll in an Evolving Regulatory Landscape

Speaker: Jennifer Hill

Please note that in order to receive the Activity IDs for HRCI and SHRM, you must be present during the live webinar for at least 50 minutes. Activity IDs cannot be provided to those who view the webinar recording.

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COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE

Culinary Cues

Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. There is comfort in following the directives on a prep list, a recipe, or a banquet order. We can both be free and still respect the need for that discipline that comes from organization.

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CONTROLLED HUSTLE

Culinary Cues

I was probably 10 or 11 years old on a shopping trip with my parents when we walked by a diner window with full view of their short order cooks. The difference between the two happens before the first order is received. As I look back, those short order cooks in the Buffalo diner window had it all together. It was amazing!

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Don't Let Delivery Apps Dash Your Restaurant's Revenue

Get our free, must-read guide to optimizing your restaurant's online ordering capabilities to maximize revenue. You'll learn how to: Drive revenue with optimized online ordering. 86 third-party delivery apps. Create more repeat customers.

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A Masterclass in Restaurant Digital Transformation

Speaker: Jay Coldren, Alex Barrow, and Greer Kimsey, Street Sense Team

At the center of these habits is the digital world: online ordering, advertising, booking, reviewing, etc. Online Ordering Optimization. Behaviorists say it takes 21 days to solidify a habit. 365 days of quarantine later, it's safe to say that our customers will be keeping some quarantine habits. Maximizing Social Media. And much more!

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New Restaurants Checklist: Ensuring Success

Restaurant owners should have a clear picture of their goals, strategies, and budgets in order to determine and allocate resources properly. Developing a business plan is key when it comes to new restaurant startup success. Read this checklist with it's 4 key steps to ensure your restaurant's success.

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Maximize Your Profit Margins

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

This masterclass will discuss: Managing dead stock/decreasing order volume. Join Shawn Imbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins. Managing proper PAR levels. Relationship building processes. Back of house analytics. Deep dive into your pour cost.

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What to Consider When Purchasing a Point of Sale Solution for Your Restaurant

To remain profitable, restaurants must now offer safe, efficient ordering and fulfillment options. Few industries have been hit as hard during the COVID-19 pandemic. As a result, consumer preferences have shifted from what’s trendiest to what’s safest. So, what is the solution?

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Protecting Revenue and Profitability During Unexpected Times

Restaurants need strategies to adapt to crises in order to remain in business and protect profitability when life becomes more normal again. It’s crucial for restaurants to have a plan in place for tough times such as these, when customer buying habits drastically and suddenly shift. And the right technology can help.

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The Ultimate Guide to The Best Restaurant Reservation Systems

Every restaurant is unique, which means that you have to do a bit of research in order to find the best restaurant reservation system for your specific venue. The problem is, there are dozens of different reservation systems out there, so it can take a lot of time and effort to compare reservation systems head-to-head.

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The Future of Your Business is Waiting––Learn How AI Can Make Your Restaurant's Digital Ordering Experience Better Than Ever

AI-operated ordering systems are more sophisticated than ever, streamlining the process for both your customers and your staff. Here are just a few reasons: Say good-bye to dropped calls and misheard orders. Take as many orders as necessary, simultaneously. Why make the switch?