Culinary Cues

OCTOBER 30, 2023

It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. Wrap it in front page copies of the New York Times and serve with home cut and fried, salt, and peppered potato chips, and a pickle that you marinated for two months and WOW, people will line up around the block to experience it.

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

7 Shifts

OCTOBER 30, 2023

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. Food safety training Florida law (specifically, F. 509.049 ) requires food safety training for every employee in food service.

Restaurant Law 221

Restaurant Law Certification Food Safety Cash Management 221

Culinary Cues

APRIL 1, 2024

The restaurants were packed with guests from an already full hotel, the coffee hours and receptions went off without a hitch, and the banquet for twelve hundred kicked off with nearly one-hundred servers parading around the ballroom with the first course served Russian style from platters to plates.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

EATER

APRIL 8, 2021

For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. Others serve adults facing similar obstacles. The year had started off strong.

Training 114

Training Café Kitchen Safety Back of House 114

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This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region. There are thousands of restaurants just like this – they serve a real need for dependability. [] A CONNECTION TO HISTORY. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Menu 388

Menu Seasonal Menu Front of House Café 388

Culinary Cues

APRIL 22, 2024

How about insult to injury – it might even be slightly acceptable if restaurants served exceptional artisan bread for what they charge, but in many cases it’s a frozen product that is simply defrosted, warmed, and sliced. Now the latest insult to the business of restaurant hospitality and any attempt to justify value is charging for bread.

Consumer Goods 260

Consumer Goods Pricing Customer Experience Hospitality 260

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

OCTOBER 22, 2021

You can reference average party size, takeout vs. on-premise orders, the popular menu items, and other key metrics to to forecast restaurant sales. For example, extra help might be needed to prepare, deliver, and serve catering. Before making major changes to your employees' work schedules, here are a few questions to ask.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Culinary Cues

FEBRUARY 25, 2021

Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER.

2021 396

2021 Point of Sale Reference Take-out 396

Culinary Cues

DECEMBER 6, 2021

Context refers to whom you are enjoying a food with, the environment where eating takes place, your connection with the person who prepared it, the source of components, the history of the dish and its ingredients, memories connected to the item, or the ceremony that may be part of enjoying that dish. PLAN BETTER – TRAIN HARDER.

Influencer 363

Influencer Customer Experience Dine-in Training 363

7 Shifts

FEBRUARY 15, 2022

Cummings is a lifer in the industry—a chef-restaurateur turned podcast host for Best Served Creative , where he interviews industry leaders and helps advocate for a better restaurant work environment. In his work, he realized that many employees get thrust into management positions without any training. Why texting?

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

JANUARY 23, 2023

One of the most important statements about leadership and management I ever heard has stuck with me for decades: “If you are not serving the customer (fan) directly, then your job is to serve the person who is.” This is likely what Coach Belichick means by: “Do your job.” Never stop reaching for the carrot, STAY INSPIRED.

Coaching 374

Coaching Sports Point of Sale Take-out 374

7 Shifts

AUGUST 16, 2021

A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. They also serve as a place to offer short training sessions for new practices, taste new dishes and connect with them team.

Front of House 397

Front of House Back of House Coaching Customer Service 397

7 Shifts

AUGUST 27, 2020

Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training, bad relationships with managers, and lack of team-building activities. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training?

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

EATER

APRIL 16, 2024

This popular saying in Colombia (which mirrors sayings elsewhere like “the shoemaker’s child always goes barefoot”) references the way specialists often forget to share their gifts with their own communities. The family eventually expanded to eight locations across the city, training locals to become baristas.

Social Media 110

Social Media Point of Sale Food Supply 2012 110

7 Shifts

APRIL 23, 2021

The food doesn't matter,” says Jensen Cummings, chef, and founder of Best Served Creative. This, of course, doesn't mean it's ok to serve bad food. Many restaurant workers have friends in the industry that they can refer to you. Hiring 51 percenters today will save training time and dollars tomorrow,” writes Meyer.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Food Business

MAY 6, 2022

the work needs to get done — no way around the fact that food, food prep, and serving a fantastic plate has no short cuts. Interview (we used to have two ppl interveiw— one of the other of us would have the BS meter turned on) Call references. Make sure you have a training process in place. Don’t rush the process.

Hiring 130

Hiring Advertising Reference Training 130

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. THE LAW: The chef must always serve as the resource encyclopedia in the kitchen.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Culinary Cues

JUNE 16, 2023

Chef Pierre referred to him as the house roundsman. Every position is important – an understanding that would serve him well throughout his career. You learn more every day, from every situation, from every team, and from each chef with whom you serve. One step at a time, grasshopper.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

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. PLAN BETTER – TRAIN HARDER. This happens when you, as the chef, understand your purpose.

Coaching 412

Coaching Café Training Take-out 412

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 487

Beverage Events Food Order Website Management 487

Modern Restaurant Management

OCTOBER 20, 2020

Given how different this year’s winter dining experience will be, restaurants will need to train staff to execute a turnkey dining experience in yet another “new normal.” With the right combination of technology and training, you can set your staff up for success in the next phase of COVID-19 dining.

Outdoor 192

Outdoor Dine-in Training Government 192

7 Shifts

JUNE 29, 2022

They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place. A consistent menu ensures standard serving across locations. Some of the biggest restaurant businesses on the planet are franchises. Menu Consistency.

Franchise 370

Franchise Franchising Restaurant Law Document 370

Foodable

JANUARY 6, 2022

In this episode, I chat with Amanda Powell, vice president at Coolgreens about their training program, fresh food vending machines, and expansion plans. She has been a regional training manager, general manager, and has developed training programs prior to arriving at Coolgreens.

Hospitality 105

Hospitality Fast Casual Casual Training 105

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. Other restaurant software is specifically designed for one purpose, whether it applies to human resources (HR), payroll, accounting, loyalty programs, or employee training.

Point of Sale 196

Point of Sale POS Download Loyalty Program 196

Culinary Cues

NOVEMBER 25, 2019

There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose. Those entry-level positions offer a multitude of advantages and truly serve a need. PLAN BETTER – TRAIN HARDER. For a few, at some point that changes. Harvest America Ventures, LLC.

Fine Dining 389

Fine Dining Food Order Uniforms Back of House 389

7 Shifts

NOVEMBER 17, 2020

Additionally, restaurant employee evaluation forms serve as written records of staff performance. Managers can refer back to these forms to see who has grown the most to make promotions accordingly, or to see whose progress has stagnated if they have to make the difficult decision to let team members go.

Point of Sale 370

Point of Sale Download Communication Reference 370

7 Shifts

MAY 1, 2023

As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. A team member gets an incentive if the person they referred gets hired. Ideally, the same manager would do the interview, onboarding, orientation, and first day of training with that team member.

Hiring 195

Hiring Training Management Management 195

Culinary Cues

APRIL 18, 2020

He wrote one of the first books on the art of cooking that depicted kitchen life during these times and serves as one of the early foundations of the development of French cuisine. [] BARTOLOMEO SCAPPI. He is often referred to as a king of chefs. PLAN BETTER – TRAIN HARDER. to this day. [] JULIA CHILD.

Hotels 347

Hotels Innovation 2002 Book 347

Goliath Consulting

SEPTEMBER 27, 2020

But there’s much more that tech has to offer, especially when it comes to AI being integrated into guest order systems, training, and restaurant operations. Self-serve kiosks and tablets are gaining favor as a way to speed up service without sacrificing the human touch,” said Sebes. Consistent Training and Optimal Scheduling.

Technology 158

Technology Mobile Ordering Food Safety Customer Service 158

Modern Restaurant Management

FEBRUARY 28, 2023

1: Simplify Communication The restaurant business can be very demanding and stressful, especially when there are so many guests to serve, and you’re chronically short-staffed. – and materials that workers can easily reference should they need to review specific protocols and procedures.

Management 197

Management Management Food Safety Communication 197

Restaurant365

SEPTEMBER 18, 2020

Bartender: Tell me about a time when a customer told you that you served less than a full shot. But, maybe it’s an opportunity to hire and train less experienced servers to engender employee loyalty in the long run. Referred employees have a lower turnover rate. How did you handle it? How did you handle it? Conclusion.

Hiring 97

Hiring Reference Recruiting Demo 97

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.

Compost 88

Compost Food Waste Front of House 88

7 Shifts

DECEMBER 17, 2020

The coffee shop where the baristas seem happy to serve you. Customer retention refers to a restaurant’s ability to retain, or keep, the existing customers that it has. The simplest way to collect customer data in a quick-serve or fast-casual restaurant is to have customers supply it on a sheet of paper at the register.

Loyalty Program 370

Loyalty Program Social Media Email Marketing Customer Service 370

Sling

APRIL 27, 2023

Restaurant operations management (sometimes referred to as ROM) is the set of processes and procedures that provides a framework for all of the day-to-day activities of your business. While that is part of the training process, there’s more to it than just saying, “Here’s how we do it.”

Operations 78

Operations Management Management Inventory 78

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. PLAN BETTER – TRAIN HARDER. Learn by doing. Harvest America Ventures, LLC. www.harvestamericacues.com – BLOG. CAFÉ Talks Podcast.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421