Culinary Cues

FEBRUARY 13, 2022

Striving for excellence will be the name of the game – set your eyes on perfecting skills, flavors, and presentations and take pride in being the best at what you do. [] Move Away from Premium Proteins. Cook and chefs will need to deal with it and learn how to keep their work exciting.

Compost 441

Compost Fine Dining Waste Café 441

Sustainability Beyond the Plate

JUNE 30, 2017

The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. At the San Diego presentation, Richard Young was joined by Ana Carvalho from the City of San Diego and Island Restaurants’ Mike Schuster.

Waste 40

Waste Seminar Recycling Food 40

Restaurant Business

MAY 15, 2024

A presentation and interview with Chef Aaron May at NRA Show 2024 Sunday, May 19, 12 PM & 2 PM: RATIONAL Booth 4840 Chicago (May 10, 2024) – Join us for an unforgettable culinary demonstration and interview with none other than celebrity chef Aaron May.

2024 105

2024 Innovation Events Technology 105

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. That's why we're presenting you with all you need to know about inventory's essential steps, best practices, and helpful resources below. Anything much larger and you should investigate possible avenues of food waste.

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

AUGUST 20, 2021

percent accuracy, saving labor, reducing waste, and making food safer across the enterprise. Presented on an animated, self-guided platform, multiple segmented supply chain environments encompass the full gamut of food use cases, challenges, and the identification solutions to solve them.

Supplies 208

Supplies Food Supply Online Ordering Inventory 208

Modern Restaurant Management

JANUARY 18, 2024

With consumers seeking more than just a drink – they are looking for a 'moment' Bartenders are tasked with crafting immersive experiences, using aroma, visual presentation, and unique serving methods to create unforgettable cocktail encounters. They truly capture the refined craft of mixology, without the alcohol.

2024 110

2024 Compost Sustainability Presentation 110

Culinary Cues

DECEMBER 21, 2023

Sunday nights taking inventory in the freezer and coolers until I couldn’t feel my fingertips anymore helped me to understand what everything costs and how impactful waste, theft, spoilage, and inaccurate counts can be. For all of these, I am grateful.

Kitchen Safety 420

Kitchen Safety Food Safety 2024 Inventory 420

Culinary Cues

FEBRUARY 6, 2022

Decision-making is ever present and comes at the cook in an instant. When the cook finishes a plate and wipes the rim, when that cluster of fresh herbs tops off a dish and the finished product is presented to a server, the cook knows that his or her signature accompanies the item in route to a guest.

Back of House 425

Back of House Reference Presentation Mobile Ordering 425

Culinary Cues

JULY 31, 2023

Regardless of your career choice – dependability remains a basic assumption and unless you are fully present: physically, mentally, and emotionally, then success will never happen. This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. Don’t let them down.

Kitchen Safety 329

Kitchen Safety Back of House Front of House Food Safety 329

Modern Restaurant Management

MARCH 9, 2022

Restaurant owners are using intelligent packaging to keep food warm, hygienic, presentable, and ready to eat from kitchen to customer plate. Intelligent packaging provides added appeal to the traditional packaging, making it presentable and appetizing. of overall waste generated in 2021. million tonnes or 28.1%

Compost 208

Compost Sustainability Online Ordering Kitchen Safety 208

Modern Restaurant Management

MARCH 14, 2024

By leveraging predictive analytics, AI provides planners with deep insights into guest preferences, optimizes inventory management, and significantly cuts waste. This precision in forecasting addresses one of the industry's major challenges—excess inventory and waste—head-on.

Events 189

Events Innovation Customer Experience Technology 189

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Log item transfers and wastes. Stock incoming inventory.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant Business

MAY 15, 2024

Make sure to stop by our special event: May Innovation Inspire with Celebrity Chef Aaron May Date: Sunday, May 19 Times: 12 PM - 1 PM and 2 PM - 3 PM Location: Booth 4840 Celebrity Chef Aaron May will demonstrate how RATIONAL's technologies empower his culinary creations during two arena cooking presentations.

2024 105

2024 Innovation Events Technology 105

Modern Restaurant Management

NOVEMBER 15, 2021

Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Food waste is endemic at many restaurants and across the food supply chain, collectively totaling more than 1.6 Optimize Food Safety Protocols. trillion each year.

Training 195

Training Front of House Food Safety Back of House 195

Culinary Digital

MAY 6, 2024

Waste Reduction Reducing ingredient waste and mitigating financial losses is the primary aim of streamlined menus beyond simplifying customer choices. Waste is minimized by optimizing ingredient utilization, enhancing inventory management, and embracing sustainable practices while delivering high-quality dining experiences.

Management 52

Management Management Equipment Sustainability 52

Modern Restaurant Management

MAY 3, 2023

Modernized Comfort Food, Low Waste Menus, and Mindful Proteins are among the trends identified inUnilever Food Solutions’ first-ever global foodservice trends report. Now it seems that consumers are looking for familiar ingredients presented in unexpected ways. How important is sustainability to restaurants and guests?

Menu 88

Menu Seasonal Menu 2023 Food Supply 88

Culinary Cues

FEBRUARY 9, 2022

As an example, I remember one very moving presentation to a room full of culinary professionals by Andre Soltner (a consummate chef whom I will forever admire) during which he directed all who were in the audience to remember that we should “never forget that we are all cooks first”. What is the difference between a cook and a chef”?

Restaurant Law 414

Restaurant Law Coaching Café Sourcing 414

Modern Restaurant Management

OCTOBER 18, 2022

The migration to electronic vehicles (EVs) presents a great business opportunity for restaurants, allowing you to entice key stakeholders – and drive specific behaviors – simply by adding charging stations in your parking lots. Are you minimizing waste (and associated costs)? Are you ordering proper quantities of food?

Audits 189

Audits 2040 Food Safety Consumer Goods 189

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

7 Shifts

DECEMBER 18, 2020

An Instagram growth service like Kicksta can help you find real followers, so you won’t have to worry about bots, fake followers or wasting your time finding real followers. Get Creative With Your Presentation If decor isn't your strong suit or you don't have room for a wall specifically made for photos, that’s okay.

Social Media 397

Social Media Customer Service Seasonal Menu Take-out 397

Culinary Cues

DECEMBER 30, 2022

Greater pay and benefits don’t come just because you are present. This is a business of pennies so buying right, storing properly, planning correctly, following procedures and recipes, portioning, controlling waste, and designing effective menus are essential tools in leading a restaurant to profit. Exceed expectations!

Workshop 366

Workshop Article Uniforms Take-out 366

Modern Restaurant Management

JANUARY 3, 2024

A social media presentation is crucial. ” Although the concept seemssimple, the way you present it matters. Today, a restaurant should be present on all channels where its target audience is active—not just people in general but specifically your potential guests. Let’s look at two examples.

2024 208

2024 Social Media Customer Experience Events 208

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? 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

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Restaurant waste nips away at profitability – why? In other words if we see the challenge as insurmountable then it will be. Why is this the case?

Social Media 474

Social Media Cash Management Blog Equipment 474

Goliath Consulting

DECEMBER 4, 2023

For restaurants, adopting eco-friendly practices aligns with this global shift and presents an opportunity to save on electricity costs. Investing in one of these, such as a smart fridge, can also reduce food waste. Additionally, maintenance of this system prevents unnecessary energy and financial waste.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Culinary Cues

MAY 15, 2021

Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize.

Customer Experience 392

Customer Experience Cash Management Customer Service Front of House 392

Modern Restaurant Management

DECEMBER 28, 2023

Restaurants and bars will be paying even more attention to presentation and glassware, background music and smells to engage all the senses during a culinary journey. Restaurants will continue to emphasize responsible stewardship from zero waste efforts and regenerative agriculture, to water conservation.

2024 189

2024 2023 Food Order 2013 189

7 Shifts

JULY 19, 2022

The Restaurant Growth Podcast is Presented by 7shifts and hosted by DJ Costantino. I'll address the, whether if the elephant in the room, if you're an independent restaurant with, I'll say under 20 locations, don't waste your time with an app. A ton of creative ways to collect customer data. The importance of storytelling.

2008 195

2008 Coaching 2016 Download 195

EATER

NOVEMBER 21, 2022

Can an app promising discount, end-of-day goods make a dent in America’s food waste problem? Now, in a bid to reduce food waste, an app is using the appeal of cheap, unexpected food to motivate consumers to buy items restaurants would otherwise throw away. Lille Allen/Eater. Too Good To Go, which launched in 2015 in the U.K.

Waste 112

Waste Consumer Goods Food Truck Front of House 112

Restaurant Business

MAY 31, 2023

Labor savings The last few years have presented challenge after challenge when it comes to staffing and labor. Reduced waste and food cost savings Finally, automation can help reduce waste. The system allows for a seamless customer experience with enhanced convenience, easy customization and reduced wait times. Bottom line?

Franchise 105

Franchise Franchising Kitchen Safety Customer Experience 105

Culinary Digital

FEBRUARY 28, 2024

A streamlined menu serves as a powerful tool in the ongoing battle against food wastage, and it achieves this by implementing several key mechanisms that harmoniously contribute to waste reduction. Consequently, this meticulous approach to ingredient management mitigates waste associated with surplus stock or unused items.

Food 52

Food Seasonal Menu Inventory Waste 52

Culinary Cues

JULY 20, 2021

As an example, A chef’s ANGER or SADNESS may be a result of anxiety, confusion, or awkwardness that are ever-present in a chef’s life. Anxiety over the complexity of required job outcomes that include product quality, timing and efficiency, financial performance, personal brand control, dependance on others, etc.

Training 474

Training Leadership Café Waste 474

Modern Restaurant Management

JULY 21, 2020

Further, COVID-19 has put a spotlight on controlling costs and waste as best practices. Start is by employing RFID to have total inventory visibility so that you can track usage and expiry in order to track minimize waste. Manual task tracking is error prone and difficult to keep track of.

Kitchen Safety 186

Kitchen Safety Food Safety Front of House Technology 186

Modern Restaurant Management

FEBRUARY 2, 2024

With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry.

Operations 189

Operations Front of House Customer Service Customer Experience 189

Culinary Cues

JULY 23, 2020

I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present. Yet, the best chefs ask: “Where does this approach get me?”

Leadership 414

Leadership Definition Employee Relations Training 414

Culinary Cues

JULY 6, 2020

Cooks must also practice effective cost controls through total utilization of ingredients, minimizing waste, following procedures and where important – recipes, and making sure that perishable goods are rotated and stored properly. Cooks will never violate these parameters. The seventh principle is one that is at the core of everything else.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Clover - Restaurants

MAY 7, 2024

Requirements: Demonstrate mastery of ingredients, measurements, and preparation techniques Comply with restaurant standards for safety, hygiene, and quality Work with BOH team and servers to present delicious food with high visual flair Maintain a passion for fresh ideas in a fast-paced and demanding environment 4.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52