7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

MAY 1, 2023

I have seen pride in the eyes of a line cook who finished plating a beautiful menu item as it was presented in the pass, and the look of appreciation when the team of dishwashers was offered a special employee meal – a meal that said: “We couldn’t do it without you.” Celebration is common in the kitchen.

Front of House 432

Front of House Back of House Food Order Seasonal Menu 432

Culinary Cues

DECEMBER 28, 2021

You and your team are able to take raw materials, apply well-designed cooking methods, season using time-tested palates, and plate the finished product with the vision of an artist creating a delicious, aromatic, visually pleasing dish. PLAN BETTER – TRAIN HARDER. This is magical. Harvest America Ventures, LLC.

Kitchen Safety 428

Kitchen Safety Front of House Fine Dining Seasonal Menu 428

Culinary Cues

NOVEMBER 20, 2023

The community needs to create multiple reasons to be present. Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Is it safety, parking, navigating a store or restaurant menu, pricing, speed of service, or lines? President John F.

Customer Experience 368

Customer Experience Customer Service Food Safety Retail 368

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 393

Menu Seasonal Menu Front of House Café 393

Culinary Cues

JANUARY 12, 2021

The menu changed every night within a cycle with a full array of appetizer, salad, entrée and dessert choices for an audience that was likely staying at the hotel for a week or more at a time (many of the patrons were second or third generation Balsam’s guests) since a stay at the “Notch” was a family right of passage. Rest in Peace Chef!

Seasonal Menu 471

Seasonal Menu 2005 Hotels Customer Service 471

Culinary Cues

JULY 2, 2023

When a chef allows Mother Nature to lead the way and present ingredients as they were meant to be, then simple can become a means to an end. To many chefs – “simple” is a goal, easy is not; complex is un-necessary, and difficult is real only when a chef resists the connection to the ingredients and the result.

Back of House 358

Back of House Seasonal Menu Café Sourcing 358

Culinary Digital

MARCH 20, 2024

A streamlined menu is the cornerstone of efficiency in the onboarding process within a food service establishment. By paring down the variety of dishes and ingredients, a streamlined menu facilitates a more focused and straightforward training regimen, expediting the journey to proficiency for fresh recruits.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

Culinary Cues

MARCH 9, 2021

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others.

Fine Dining 390

Fine Dining Presentation Seasonal Menu Design 390

Clover - Restaurants

MAY 7, 2024

Executive Chef Job Description As Executive Chef, your breadth of professional experience is matched by your passion for culinary excellence, strong leadership skills, and creative flair for menu development. Provide valuable input on pricing, menu adjustments, and marketing initiatives to enhance the overall dining experience.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Plan out your labor costs (costs associated with staffing) by researching average wages in your area, suggested training costs, and any benefits you’ll provide.

2020 335

2020 Hiring Cash Management Education 335

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Dine-in 420

Dine-in Small Business Seasonal Menu Café 420

Culinary Cues

MARCH 15, 2021

If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? PLAN BETTER –TRAIN HARDER. INABILITY TO EXPLAIN VALUE.

Education 544

Education Food Supply Training Communication 544

Modern Restaurant Management

MAY 24, 2023

Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year. We also prepared a formal Schematic Design presentation for approval. This also provides a seasonal menu for the restaurant guests.

Design 167

Design Fine Dining Seasonal Menu Front of House 167

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

NOVEMBER 24, 2020

As a seasonal business, we must manage a budget that includes almost all revenue during those busy months and very little or no cash flow during the slow months. With slow seasons also comes the need to navigate seasonal layoffs and the task of hiring all the best people back the next season. Plan for Gaps in Your Budget.

Cash Management 230

Cash Management Social Media Seasonal Menu SEO 230

Foodable

NOVEMBER 24, 2021

Listen to "A Classically Trained Chef’s Journey to Making Burgers" on Spreaker. In this episode of Chef AF, I chat with Chef Paul Griffin , chief culinary officer at BurgerFi about his training, his experience of over twenty years, and his road to BurgerFi. We have a five-person team based on the 5 positions that they train.

Training 52

Training Front of House Back of House 2006 52

Modern Restaurant Management

MARCH 8, 2023

Images of a cocktail on a friend’s Instagram feed can be the catalyst for that consumer checking out a restaurant’s Instagram profile and then tapping through to a website to check out the menu. Restaurateurs don’t all have the skill set for social media; they’re not trained marketers, photographers, or influencers.

Social Media 180

Social Media Customer Experience Website Management Customer Service 180

Buzztime Business

NOVEMBER 15, 2023

Seasonal Favorites 1. With a blend of cranberries, tequila, and lime, this jewel-toned margarita is the perfect addition to brighten up your Thanksgiving drinks menu. Look no further than this seasonal take on a brunch favorite. Pumpkin Spice Moscow Mule: Pumpkin spice is the flavor of the season. Great idea, btw.)

Seasonal Menu 78

Seasonal Menu Back of House Social Media Presentation 78

Culinary Cues

JULY 12, 2020

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window. Pick up table 23!”

Front of House 409

Front of House Back of House Dine-in Food Truck 409

Culinary Cues

MAY 19, 2022

“Two minutes to plate”, called out Duke as Sabrina immediately switched gears, pulled down his plates, garnished them with the nightly vegetables that were carved, blanched, and then quickly immersed in a buttered and seasoned water to bring them up to temp. Fortunately, the chef had placed prime rib on the menu with Yorkshire popovers.

Seating 380

Seating Dine-in Seasonal Menu Leadership 380

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. CAFÉ Talks Podcast.

Customer Experience 392

Customer Experience Cash Management Customer Service Front of House 392

Culinary Cues

OCTOBER 8, 2019

Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” The final plate that is presented in the “pass” to an expeditor is a culmination of the work of many proud practitioners of various crafts associated with food.

Food Supply 192

Food Supply Presentation Inventory Seasonal Menu 192

Culinary Cues

MAY 19, 2021

I remember the aroma from a simmering veal or chicken stock – that lingering, tempting smell of roasted bones and caramelized mirepoix, the sweet aroma of candied garlic and onions browning as a coloring for the broth that would become soup, and sauce for various applications on the menu. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Seasonal Menu 415

Seasonal Menu Take-out Consumer Goods Food Order 415

The Restaurant Group

APRIL 21, 2024

You may have an excellent menu or location but if your supply chain or marketing is half-baked, it could jeopardize your operations and earning potential. 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

Ken Burgin

JUNE 13, 2023

ChatGPT, can revolutionise the way you manage your kitchen, from organising your recipes, scaling dishes and optimising food costs, to suggesting ingredient substitutions, planning menus, and enhancing staff productivity. Also, check How to Use ChatGPT to Create Training Material for Restaurant & Cafe Employees.

Management 68

Management Management Dietary Restrictions Seasonal Menu 68

Modern Restaurant Management

JULY 21, 2022

Seasoned PR practitioners have the right relationships with the media and know how to provide value. Engage in Media Training. Much like preparing for a presentation, a new menu, or a restaurant's grand opening, preparation is critical. This inundation means they quickly scan pitches that fit their target audience.

Hospitality 133

Hospitality Audits Sourcing Waste 133

Culinary Cues

APRIL 25, 2021

At the other extreme – an extraordinarily prepared, multi-course meal, touched by accomplished cooks, presented on a plate of fine china, in a pristine environment, with attentive service and complemented by exceptional wines will reveal all that food might attempt to be. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Food 422

Food Fine Dining Café Customer Experience 422

Ken Burgin

FEBRUARY 4, 2024

Here are 40 training activities for chefs to run for waiters and front-of-house staff within a 15-minute session. General Food Tasting and Knowledge Training 1. Blind Ingredient Identification Activity: Present small dishes containing a single, pureed or finely chopped ingredient. Vegetable Tasting and Knowledge Training 1.

Training 97

Training Seasonal Menu Front of House Presentation 97

Lavu

DECEMBER 9, 2019

Restaurants that succeed in improving their food costs without immediately resorting to band-aid strategies like raising their menu prices or trying to work with less staff gain a tremendous competitive advantage. Make It Seasonal. Then, calculate what percentage of your menu price comes from food. Keep Track of Your Inventory.

Food 91

Food Point of Sale Seasonal Menu Waste 91

Mad Mobile

MARCH 1, 2024

High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Tableo

JULY 11, 2023

Create an enticing happy hour menu Provide a selection of drink specials Create a broad range of inexpensive drink options, such as specialty cocktails, craft beers, wines, and non-alcoholic drinks. Try out fresh, seasonal menu items to keep clients interested and persuade them to try new drinks.

Social Media 42

Social Media Seasonal Menu Reservations Customer Experience 42

Perfect Daily Grind

DECEMBER 1, 2019

During seasonal holidays, most coffee shops are inundated with customers. Here are some practical tips for helping your business manage its festive season staffing challenges. You want an accurate forecast, as the wrong numbers could mean you end up with too few or too many employees present. Credit: Devon Barker.

Management 111

Management Management Café Hiring 111

Culinary Cues

OCTOBER 2, 2019

Yet, on any given night, it is the cadre of line cooks (the restaurant industry’s version of studio musicians) who cook those meals, adjust the seasoning, and paint beautiful pictures of enticing food on Italian bone china plates. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

Point of Sale 256

Point of Sale Fine Dining Influencer Seasonal Menu 256

Modern Restaurant Management

JUNE 2, 2021

Or, once a menu item is being reviewed, in that micro-moment the up-sell items can be presented as a "goes well with" item. Another opportunity is offering loyalty points direct to the consumer while they’re in the moment. By integrating perks and incentives in real-time, order sizes and cheque sizes increase.

Back of House 198

Back of House Customer Experience Front of House Customer Service 198

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. In addition to gift cards, consumers are looking to bring their favorite restaurant faire to friends and family this holiday season. Diners Show Holiday Spirit.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

Margin Edge

FEBRUARY 3, 2022

We know that as resourceful, resilient, battle-seasoned bad asses, many of you restaurateurs may find that there are a few things on this list you’re already doing. Keep your menu seasonal. Analyze your menu. As a chef or manager, just being present in the kitchen during prep can keep a handle on many waste issues.

2022 98

2022 Food Seasonal Menu Waste 98