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 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. Give your cooks a chance, now and then, to dine out front. Did they sense that the value was there?

Customer Service 439

Customer Service Customer Experience Presentation Point of Sale 439

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. I rest my case.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

FEBRUARY 17, 2023

Others – peers, parents, or even teachers might label you as not having what it takes which was incredibly painful. Would you take care to make sure it was prepared perfectly? Would you take that extra few seconds to make the presentation of ingredients was beautiful? Not a clip-on name tag, a part of the uniform.

Uniforms 462

Uniforms Article Café Take-out 462

Modern Restaurant Management

MAY 8, 2020

Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges. Moving beyond one-upmanship competitive marketing for consumer traffic, QSR brands must figure out creative ways to up the frequency that consumers will choose them.

Marketing 442

Marketing Franchising Franchise Social Media 442

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. When an employee feels that the opportunity for expression is present – then they will feel engaged and appreciated. The chef must also seek out those “teaching moments” whenever they arise. BUILD PRIDE.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

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 450

Uniforms Presentation Take-out Café 450

Culinary Cues

FEBRUARY 2, 2024

That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo). The property should invest, and the employee should seek out the opportunities to learn.

Training 442

Training Uniforms Customer Service Leadership 442

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 449

Fine Dining Front of House Customer Experience Customer Service 449

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. Toynbee (author and historian).

Front of House 429

Front of House Coaching Back of House Uniforms 429

Restaurant Engine

FEBRUARY 5, 2025

Take your time when taking your Instagram photographs and make a plan first. Plate presentation matters. Your success is also about presentation. You know that presentation inside your restaurant is key, but did you know its also key in the social stratosphere? This is essential to effectively showcase your dish.

Social Media 52

Social Media Presentation Website Management Customer Experience 52

Culinary Cues

DECEMBER 1, 2021

Expression and even bold argument had always been part of our culture – debate was a way of presenting what we knew and/or believed in an effort to gain support or stimulate thought, but it had never spiraled into hate and negative action as it is today. This is disrespectful and not worthy of the uniform that you wear.

Restaurant Law 93

Restaurant Law Social Media Merchandise Education 93

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. That sounds better – the Principles of Being a Professional Cook.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

ChowNow

APRIL 25, 2025

Every restaurant concept should be intentional about their branding, from food trucks and cafes to brunch spots and fine dininggreat branding is how your restaurant stands out and stays memorable. It should be present everywhere your customers interact with youonline, in person, and in all the little moments in between.

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

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 400

Cash Management Uniforms Food Supply Café 400

Modern Restaurant Management

AUGUST 14, 2023

Let’s talk about the steps that restaurant owners can take to transform their business through branding. It’s also important for restaurant owners to include any hard nos, ensuring your team has a clear understanding of how not to present your establishment. And hey, have a little fun with it, too!)

Social Media 419

Social Media Book Customer Experience Design 419

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

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 486

2021 Point of Sale Reference Take-out 486

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 449

Employee Relations Training Take-out Fine Dining 449

EATER

JULY 2, 2024

Bug Robbins Cheesemaking requires a willingness to take risks and trust the process — just like navigating queer existence When I was little, I loved to group things. Turns out, I wasn’t the only one. While the ambiguity in my presentation certainly warranted the question, I was completely caught off guard.

Document 341

Document Presentation Back of House Take-out 341

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations. I wonder, why?

Uniforms 401

Uniforms Book Article Café 401

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 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights.

Café 439

Café Front of House Point of Sale Back of House 439

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) That's why we're presenting you with all you need to know about inventory's essential steps, best practices, and helpful resources below.

Inventory 370

Inventory Management Management Point of Sale 370

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 468

Fine Dining Uniforms Dine-in Food Order 468

Culinary Cues

AUGUST 31, 2019

Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present. He always gave the job his all, spent time studying and practicing the techniques that gave him confidence, following the lead of the executive chef, and wearing his uniform with pride.

Reference 346

Reference Uniforms Take-out Social Media 346

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 366

Social Media Entertainment Email Marketing Customer Experience 366

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part? ” Enough said!

Hotels 341

Hotels Front of House Fine Dining Back of House 341

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 409

Fine Dining Dine-in Front of House Design 409

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 203

Uniforms Presentation Food Order Fine Dining 203

Restaurant Engine

DECEMBER 25, 2024

Take some time to write down your answers to these questions. The dishes you offer, their presentation, where you get your ingredients, and how you lay out your menu. The style of customer service you offer, the uniforms your staff wear, and how your team interacts with your customers. Do you have a distinctive ambiance?

Social Media 93

Social Media Customer Experience Email Marketing Customer Service 93

7 Shifts

SEPTEMBER 9, 2019

If an employee withholds tips from the tip pool, employers are not liable to make up the amount lost to an employee who missed out as a result. a four hour shift), take a two hour break between 3 and 5 p.m., Additionally, you may not require employees to pay for or maintain required uniforms. until 3 p.m. (a to 10 p.m. (a

Restaurant Law 283

Restaurant Law Cash Management Article Uniforms 283

Lavu

FEBRUARY 28, 2025

Real-time menu management allows restaurants to adjust prices, remove items that are out of stock, highlight daily specials, or tweak descriptions across all platforms with ease. Key areas to review include: Sales trends : Spot your best-selling items and figure out the ideal price points.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Indoor Media

JANUARY 16, 2025

We know what it takes to transform a local pizza place into a thriving community business. When your pizza stands out, it enhances your entire operation and keeps customers coming back for more. How do you present your business to the world? Sharing a carry-out special? It takes a team. What’s next?

Website Management 78

Website Management Customer Experience Back of House Customer Service 78

7 Shifts

MAY 23, 2024

That said, we've compiled some of the best techniques for increasing restaurant sales and taking your business to new heights. To make the most of these few seconds, ensure your menu is well-organized, and the details are laid out thoughtfully. This is an easy way to get more out of your menu.

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195

Modern Restaurant Management

JUNE 28, 2024

percent), and In-N-Out Burger (-2.59 With customers seemingly viewing dining out a luxury, restaurants that can differentiate themselves in terms of quality and value will have a competitive advantage.” Uber Eats, at 74, edges out the other reported brands, DoorDash (73) and Grubhub (71). percent), Wendy’s (-3.24

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2024 Mobile Ordering White Paper Food Order 294