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Gourmet Marketing
JUNE 21, 2021
Here is a basic reference guide to writing your own hotel business plan. The word “competition” has already appeared multiple times in this reference guide. Charts, graphs, and other reference material can be included here. Writing a Hotel Business Plan.
The Restaurant Expert
MAY 17, 2019
But before you can tackle the systems that will get you to profitable, first you have to get over what David refers to as your “mental underwear.”. Oh how I wish achieving restaurant profitability was only a simple math problem. But the real issues that hold restaurant owners back from achieving their desired profitability are mostly psychological. It’s true that profitability can be broken down to the most basic level; you need to spend less money than you bring in.
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The Eat Restaurant
MARCH 31, 2021
In a restaurant's case, capacity refers to the number of diners that can be served at a time without diminishing the guest experience given the current space and other resources.
Culinary Cues
OCTOBER 24, 2020
This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region.
Culinary Cues
FEBRUARY 6, 2022
How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? This was the first time that anyone actually referred to the kitchen as a great place to learn, grow, and get a foothold on a career.
Food Business
MAY 6, 2022
Interview (we used to have two ppl interveiw— one of the other of us would have the BS meter turned on) Call references. I know so many restaurants are still trying to deal with the Great Resignation, and restaurants are a tough challenge. This episode is a very simple approach to hiring.
Restaurant365
MAY 10, 2022
References. In speeding up the reference process, look at your requirements. How many references do you require? Must references be from former employers? What references will you require for applicants who are seeking their first jobs?
Culinary Cues
MAY 16, 2022
If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique.
Culinary Cues
FEBRUARY 9, 2022
By referring to the chef as the “source” need not require that all creativity originates from the chef – in fact, the greatest use of creative energy is to set the stage for others to be the innovators. [] A Consummate Organizer and Planner.
Blue Orbit Restaurant Consulting
FEBRUARY 21, 2022
He had worked for Maggiano’s, and it was/is a reference to the four pillars of guest comfort. Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting “Check Your LAMA!” was something a colleague drilled into my head many years ago.
Typsy
JUNE 10, 2021
Cash flow refers to the money that is moving in and out of your business each month. Since this is a system that is measured so often it can be easy to feel like money is only moving in one direction, away from your business, but the truth is that it does flow both ways.
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Culinary Cues
AUGUST 7, 2021
So, first step – let’s refer to it as a challenge. Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story.
7 Shifts
FEBRUARY 3, 2021
In an effort to make your year even better, we’re launching an exciting new referral program for 7shifts—where you get $100 for every friend successfully referred! If you know any restaurant that would love 7shifts—refer them!
Bevology
OCTOBER 11, 2021
The event is a key reference point for wine producers and wine professionals eager to develop and grow their wine business worldwide. The wine2wine Business Forum in Verona will host a six-hour Clubhouse marathon on Monday 18 October.
Culinary Cues
OCTOBER 20, 2021
Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense.
Culinary Cues
FEBRUARY 16, 2022
This is not to slight golfers (I try to be one on occasion myself), nor is it meant to infer those cooks need to play sports at all – it is a reference to wanting to be part of a team versus standing on a soapbox as an independent. Desperation is never a good approach towards hiring.
Culinary Cues
OCTOBER 30, 2021
Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps.
Core Hospitality
OCTOBER 9, 2018
Did the reference checks happen? Getting the right people is always going to be a challenge. There are a few questions you need to ask your team. On every resume drop off is someone doing a 30 second screen with 3 important questions for them that matters to your operations. A thorough pre resume read, scanning points on education (They learn?) Sports (They are active?) job history (Loyalty, Experience?) At interview how is there confidence levels.
Perfect Daily Grind
APRIL 20, 2022
However, others refer to coffee cake as a coffee-flavoured sponge, often with coffee-flavoured cream and frosting as well. In Sweden, it’s referred to as fika , kaffee in Denmark and Norway , khavi in Finland, and kaffi in Iceland.
Embrace the Suck
APRIL 26, 2020
Cost of goods (COGS) sold refers to the cost required to create each of the food and beverage items you sell to guests. As competition gets tougher and profits seem to slip slowly away, you need to analyze your data more than ever.
Focus POS
DECEMBER 8, 2021
The right POS system will provide information about recipes and ingredients, allergy information and training videos that staff members can reference when they have a question or want to review processes. It’s Challenging.
Indoor Media
FEBRUARY 5, 2021
If customers know that they can cash in on a promotion within your store by referring their friends, then they are more likely to do so. Especially because these are customers that have already visited your business and could possibly refer new customers, it makes sense to reward them.
Focus POS
APRIL 8, 2019
Points can be earned based on dollars spent (the most preferred method), number of visits, purchase of specific items, or for engaging in other related activities such as signing up, or referring friends. Let your loyal customers be brand ambassadors by giving them points for referring their friends (and reward the referred folks as well).
Ken Burgin
MAY 17, 2022
Refer to communication skills right from the beginning. Friction between floor staff and kitchen is wasteful and unnecessary, but it won’t go away by itself.
Culinary Cues
AUGUST 31, 2019
By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life. All in” refers to a physiological, mental, emotional, and even spiritual connection to the work, to the operation, and to the greater culture of culinary arts.
Culinary Cues
DECEMBER 6, 2021
My grandfather came to the United States from Norway at the age of 17. He worked his way over on a ship as a carpenter and set his sight on the fortunes that would await him on our shores.
Modern Restaurant Management
JULY 29, 2021
Ask for References and Experience. Additionally, if you are interested in working with a particular company, you should ask to receive ample references.
ExactHire - Restaurants
FEBRUARY 17, 2022
And if they’re not, they’re likely to refer a friend if you’ve used your ATS to treat your candidates as great as you do your customers. . It makes more sense than ever to pay as much attention to the way you treat candidates as you do your customers.
Embrace the Suck
JANUARY 19, 2021
Don’t underestimate the power of having a list and referring to it. What’s going on with you? Seriously—why haven’t you started taking action on your big goals for this year yet? Still, waiting for a couple of key elements to fall into place?
Culinary Cues
FEBRUARY 28, 2021
The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre.
Modern Restaurant Management
MAY 20, 2020
This system automatically builds in accountability, as a good employee will only want to refer someone they trust to do the job right, helping the candidate get a leg up in the vetting and hiring process.
Culinary Cues
SEPTEMBER 20, 2020
The Japanese refer to this as Kaizen. Create a Team Built to Win.
Culinary Cues
FEBRUARY 25, 2021
On occasion you may need to make adjustments so that an employee can work through their challenges (schedule adjustment, change assignments, send them home, offer advice, refer them to someone who might help, etc.).
Culinary Cues
DECEMBER 26, 2020
Yesterday is easy to look back on – it gives us strength and a point of reference, it provides context and the ability to analyze our actions, and it provides hope since we managed to work our way through it. The most challenging part of difficult times is living in the moment.
Embrace the Suck
JANUARY 20, 2021
We love to throw around the word “hospitality” in reference to our guests in this industry. If you’re like the majority of restaurants and bars in your market, you’ve been struggling to find staff. Many operators are struggling to find any staff! Are they breathing?
The Eat Restaurant
OCTOBER 31, 2019
A restaurant training manual (also referred to as restaurant employee handbook) lays the foundation for consistent results so that your staff is capable of delivering high-quality dining experiences whether they’re on the floor or in the kitchen. So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles. An effective way to do this is to use a restaurant training manual.
EATER
JANUARY 12, 2021
Mayor Muriel Bowser references “public health and safety” while extending emergency measures [link
Culinary Cues
SEPTEMBER 14, 2019
Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. There are chefs and there are chefs. Some hold the title while others have earned the title. So what is the difference? I have always been blessed to count a significant number of true chefs as friends.
Culinary Cues
APRIL 8, 2020
You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. Too much idle time leads to reflection and analysis.
RanceLab
AUGUST 18, 2020
On this present, an American person, referred to as “the guy”, journeys to Great britain to be with his online woman, an eighteen-year-old coming from Texas.
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