Culinary Cues

AUGUST 28, 2020

Shake off the dust of complacency, press the wrinkles out of that chef coat, polish those shoes and face the challenges straight on. Send out information about your current offerings and your future plans through effective email blasts. Work at it, train for it, stand behind it, and make a difference. BE PRESENT.

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

FEBRUARY 28, 2021

Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you hardened and embarrassed. This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve.

Cash Management 299

Cash Management Uniforms Food Supply Café 299

Culinary Cues

SEPTEMBER 30, 2021

So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. We are all ready to own our lives again and enjoy the simple things – like going out for a meal.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. PLAN BETTER – TRAIN HARDER.

Front of House 328

Front of House Coaching Uniforms Back of House 328

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

MARCH 29, 2021

Take the analogies for what they are worth to you. Anger and finesse are evident in the intensity that takes place as a cook attacks a relentless list of preparations for service. The contradiction of anxiety and peace seems to be present in every kitchen that reaches for the butterfly.

Uniforms 422

Uniforms Presentation Café Take-out 422

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. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. I wonder why this is the case.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

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

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. The potato is a. diner’s attention. [] WHAT – YOU NEVER HAD A PAPER ROUTE?

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

JANUARY 15, 2020

My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. Take it for what it’s worth: Working hard is exhausting, but invigorating. Whatever goal I set for myself can be achieved in the food business if I set my mind to it and make the commitment to do what it takes to get there.

Uniforms 315

Uniforms 2000 Consumer Goods Small Business 315

Culinary Cues

SEPTEMBER 1, 2022

Yet, within this calm there are lights on in kitchens across the country and the smell of sourdough breads, breakfast pastries, and bacon waft through the air, even making those dedicated runners slow down and take it in. It was 1am before the dishwashers finally turned out the lights and locked the kitchen door behind them.

Fine Dining 382

Fine Dining Uniforms Dine-in Food Order 382

Culinary Cues

JULY 6, 2020

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. Professional cooks avoid pointing fingers and when wrong – they take responsibility. Professional cooks are always seeking out excellence. PLAN BETTER – TRAIN HARDER. We are in this together.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

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. Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Culinary Cues

FEBRUARY 25, 2021

This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it causes you to compromise. I would encourage you to think about this and take the time to write down your beliefs as a “manifesto” and then use it as a guide moving forward.

2021 396

2021 Point of Sale Reference Take-out 396

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? Are you meticulous about changing the oil in your deep fryer, or filtering out the smell of carbon build up on burner grates and broiler grids? How much time and effort are placed on this?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

NOVEMBER 25, 2019

It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

Culinary Cues

AUGUST 31, 2019

It goes beyond the job description: hiring, training, menu planning, quality control, cost control, representation, leadership, purchasing, image building and so on. Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present. Suddenly Jake was “all out”.

Reference 345

Reference Uniforms Social Media Take-out 345

Culinary Cues

SEPTEMBER 5, 2019

And some are cooks and chefs who take the skills that have been developed over years and apply inspiration, vision, and even a bit of chaos to a canvas and create something that is totally unique – a benchmark for others to follow. We are the same, yet we are much different.

Uniforms 178

Uniforms Presentation Food Order Fine Dining 178

Culinary Cues

JUNE 16, 2020

Dining out was unavailable and we got by, we re-introduced ourselves to cooking at home and dusted off those skills that had been dormant, or added some new ones that had here-to-for not existed. Cooks and chefs drifted out of the limelight and now even those career cooks were likely questioning their choice of jobs.

Social Media 285

Social Media Entertainment Email Marketing Customer Experience 285

Modern Restaurant Management

DECEMBER 14, 2020

By taking a new and smarter approach to digital marketing, human capital management and delivery, restaurateurs will be positioned to drive sales despite the challenges presented by COVID-19. Become a Marketing Maven. Having a basic website or relying on a third-party delivery partner to market a virtual brand is not sufficient.

2030 204

2030 Customer Experience Delivery Uniforms 204

7 Shifts

MAY 23, 2024

In this industry, one of the worst-case scenarios is running out of money. By budgeting your restaurant's resources, you can proactively anticipate the obstacles, hurdles, and challenges your business might face and take the steps needed to prevent them from taking place.

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Culinary Cues

MARCH 14, 2024

Is there pride in the execution of each plate and are servers charged up to present your food to each and every guest? We can take impeccable care of our chef uniform and careless about washing our hands for 20 seconds. Greatness is a way of presenting yourself, of functioning day-in and day-out. It’s that simple.

Coaching 328

Coaching Uniforms Fine Dining Customer Service 328

Ken Burgin

NOVEMBER 8, 2021

Offer ongoing training & development – online and in person, through training providers or developing your own short modules offered by chefs and managers. Reach out to trainees – take on school and college students and support their study.

Recruiting 68

Recruiting Hotels Training Uniforms 68

360Training

JANUARY 22, 2020

Instead, anyone who presents with these contagious symptoms should be sent home. While implementing some form of sick leave at your restaurant could solve this issue, it could take years to fully flesh out that type of program. Example Replacement Jobs for Sick Workers. Some example duties include: Greeting and seating guests.

Uniforms 114

Uniforms Food Safety Employee Relations Agriculture 114

Lavu

FEBRUARY 14, 2020

As you develop the restaurant employee handbook, view it as an ongoing training resource instead of just a categorical list of rules, and separate the information into categories: Performance and Appearance Policies . Uniform—specify if a uniform is provided or if there are specific garments and colors employees must wear. .

FOH 78

FOH Social Media Restaurant Law Food Safety 78

The Restaurant Times

JANUARY 13, 2023

Whether you’re braving your first solo train ride or finding a kindred spirit in a complete stranger, you will always be left with a head full of memories that will help you coast along till the next trip. . Pallavi – I think, like they say, “It takes a village to take care of a baby.” When you travel more, you ‘be more’.

Travel 52

Travel 2012 Uniforms Consumer Goods 52

KaTom

OCTOBER 24, 2019

Air Hollywood provides several other services, such as a program for people afraid of flying called FearlessFlight, a public service for special needs travelers called Open Sky for Autism, and an air travel training program for service dogs called K9 Flight School. Authenticity Takes Flight.

Airlines 62

Airlines Dietary Restrictions Uniforms License 62

Culinary Cues

JANUARY 19, 2022

Just for a moment, think about what it takes to work a busy sauté station. How the mise en place is prepared in advance, uniformity of vegetable cuts, clarification of butter, sauce preparations, and where each ingredient should be stored according to the station map. All of this takes place in a 3.3-pound

Point of Sale 371

Point of Sale Seasonal Menu Book Uniforms 371

Culinary Cues

AUGUST 10, 2020

As the profession of cooking was raised to a new level – that same dish evolved into something more refined and elegant, paired with great wine and served on fine china, presented with finesse and revealed as something new and fresh. It takes skill to make great pasta and it takes understanding to build it into a memorable dish.

Food 436

Food Travel Uniforms Presentation 436

Bar and Restaurant Coach

MARCH 2, 2020

At a minimum, it takes between $4,000 – $7,500 and 42 days to fill a position. Society for Human Resource Management: It takes about 42 days to fill a vacant position, at an average cost of $4,129. It takes up to 60% of an employee’s annual salary to find their replacement. How long is the training program? (

Coaching 97

Coaching Employee Relations Hiring Document 97

Culinary Cues

SEPTEMBER 25, 2021

I am proud to wear the uniform of the cook and know that it represents a proud tradition of one of the world’s oldest professions. *I I understand that my role is to respect the ingredients I use and coax out the flavor and nutrition that is already there. *I I know the satisfaction that comes from a dish well prepared and presented.

Uniforms 396

Uniforms Education Café Take-out 396

Culinary Cues

SEPTEMBER 14, 2023

They fear the look of disappointment or an abrasive comment; they fear the plate of untouched food, the half-eaten entrée they wrestled through heat and intensity of the kitchen to prepare and present, and they fear the role they may play in the success or failure of the restaurant. You see a little out of sorts, what can I do to help?”

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

A Wine Story

MAY 18, 2022

When it comes to literally rolling out the red carpet, it’s hard to rival the Florentines. The first plate was a mix of traditional favorites presented in a new way. My dad and uncle Fili worked in the vineyards on weekends, and I helped out as a kid. Stazione Leopolda was the first train station in Florence.

2022 78

2022 Vineyard 2008 Presentation 78

Culinary Cues

JULY 22, 2021

Restaurants are open, and customers who have been prisoners of the pandemic are anxiously coming out of their shells and flooding to restaurants that are ill equipped to deal with the surge. As challenged as restaurants are right now, there must be an all-out effort to demonstrate value and to provide a positive experience.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448