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.

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Uniforms Presentation Café Take-out 426

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.

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Uniforms Fine Dining Small Business Customer Service 449

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.

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Workshop Article Uniforms Take-out 366

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 427

Front of House Uniforms Back of House Kitchen Safety 427

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.

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Uniforms 2000 Consumer Goods Small Business 319

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 421

Food Supply Employee Relations Kitchen Safety Social Media 421

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.

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Fine Dining Front of House Customer Service Customer Experience 397

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. BE PRESENT. YOU NEED TO BE PRESENT! You can do this! All of this still counts!

Social Media 438

Social Media Communication Loyalty Program Training 438

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).

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Front of House Coaching Uniforms Back of House 333

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

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 387

Fine Dining Uniforms Dine-in Food Order 387

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.

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Inventory Management Management Point of Sale 370

7 Shifts

MAY 1, 2024

Record your sales daily One of the first steps you should take in your restaurant bookkeeping process is recording your sales daily, ensuring your accounting records are up to date. It would be ideal to have two of your staff members take the inventory separately so they can compare the data they have afterward.

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Cash Management Inventory Employee Relations Beverage 221

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.

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Loyalty Program Communication Training Coaching 582

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.

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Seating Uniforms Take-out Communication 572

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.

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Uniforms Presentation Food Order Fine Dining 178

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 320

Fine Dining Dine-in Front of House Design 320

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.

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Fine Dining Food Order Back of House Uniforms 395

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.

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FOH BOH Food Safety Customer Service 307

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 269

Cash Management Point of Sale Leadership Website Management 269

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!)

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Social Media Book Customer Experience Design 167

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.

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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.

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Reference Uniforms Social Media Take-out 345

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.

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2030 Customer Experience Delivery Uniforms 209

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.

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Social Media Entertainment Email Marketing Customer Experience 288

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 332

Coaching Uniforms Fine Dining Customer Service 332

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 177

Marketing Franchise Franchising Social Media 177

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.

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Uniforms Food Safety Employee Relations Agriculture 114

SpotOn

MAY 3, 2024

So, if you want to get the most out of it, you've got to plan ahead. But first, let's get some basics out of the way. Follow our step-by-step guide to get the most out of your visit to the show. Since these take place at specific times, plan those first. We'll help you do that. Details below.

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2024 2023 Food Supply Hotels 52

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

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Restaurant Law Cash Management Article Uniforms 283

Ken Burgin

NOVEMBER 8, 2021

Reach out to trainees – take on school and college students and support their study. Provide quality uniforms – it’s an investment, and adds style and snap to staff pride and presentation. Celebrate wins and special occasions – birthdays, special days and occasions.

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Recruiting Hotels Training Uniforms 68

The Restaurant Times

JANUARY 13, 2023

Pallavi – I think, like they say, “It takes a village to take care of a baby.” However, it was crucial for us to take care of the properties and keep them maintained amidst all the chaos. All our properties had teams staying inside, taking care of it on a regular basis just like any other normal day in the hostel.

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Travel 2012 Uniforms Consumer Goods 52

The Restaurant Times

FEBRUARY 25, 2023

Look Out For Arch Support Sore feet are one of the most typical server injuries, and they’re generally brought on by wearing inappropriate footwear. Additionally, they are simple to clean due to their uniform, sleek shape, which is always advantageous when working in a restaurant. They will last you for years.

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Uniforms Back of House Front of House Restaurant Law 52

Restaurant Clicks

JANUARY 21, 2020

In an industry as passionate as the restaurant business it can be hard to stand out amongst competitors. Follow our guide on How To Build Your Restaurant Brand and learn how to present the best version of your restaurant to your customers! An easy way to do this is to offer coupons to customers who are willing to fill out surveys.

Social Media 78

Social Media Merchandise Consumer Goods Advertising 78

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 438

Food Travel Uniforms Presentation 438

Culinary Digital

MAY 16, 2022

Despite the challenges presented by the pandemic, the foodservice industry has proven resilient. For the industry to fully rebound and thrive in a post-COVID era, foodservice operations must foster a deep understanding of these trends, the challenges they present, and the methods for overcoming them. However, it will never be the same.

Technology 52

Technology Kitchen Safety Food Safety Online Ordering 52

Lavu

FEBRUARY 14, 2020

You’re encouraged to print out extra copies and email the document in PDF format so your team always has access to the policies and procedures listed in your restaurant employee handbook. . Uniform—specify if a uniform is provided or if there are specific garments and colors employees must wear. . Healthy and Safety Standards.

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FOH Social Media Restaurant Law Food Safety 78