EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. The gauntlet goes like this: In America, every year, cheesemongers gather at the Cheesemonger Invitational, which usually takes place in New York or San Francisco. I absorb all of that input and aggregate that into whatever comes out. Don’t do that,’” Johnson says. “I

Training 135

Training 2010 Coaching Consumer Goods 135

Culinary Cues

MAY 3, 2023

They are out there. People will pay for quality – are you willing to invest the time to find out? It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this. He is referred to as the hit maker for bands. Bread is the same way.

Food Truck 467

Food Truck Customer Experience Food Supply Take-out 467

Culinary Cues

OCTOBER 30, 2023

There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. What will it take for you to become part of that club?

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region. YES – the menu is that important!

Menu 388

Menu Seasonal Menu Front of House Café 388

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

APRIL 22, 2024

It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices. Bread has always been a given. Great hospitality is common sense.

Consumer Goods 284

Consumer Goods Pricing Customer Experience Hospitality 284

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location.

Management 370

Management Management Document Hiring 370

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant. That smartphone is your media center.

Social Media 448

Social Media Hiring Website Management Hospitality 448

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. Competition is healthy if you use it as a reference to improve. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. People will notice.

Cash Management 299

Cash Management Uniforms Food Supply Café 299

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 110

Training Café Kitchen Safety Back of House 110

7 Shifts

AUGUST 16, 2021

The way to run great shifts is to get out ahead and schedule pre-shift meetings. 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. Call it out here. Use and Take Notes.

Front of House 397

Front of House Back of House Coaching Customer Service 397

7 Shifts

AUGUST 27, 2020

Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training? Okay, that might be a stretch.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. How we approach this determines our assessment of what we have chosen to do for a career.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

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. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day.

Front of House 292

Front of House Communication Leadership Back of House 292

Culinary Cues

JANUARY 18, 2023

Sure, luck can be involved, but luck is rarely something to depend on or take credit for. The important thing about those moments in time is their value as a reference. Nothing can take the place of those moments – they are the real teacher. Just bail me out now before it all goes sideways.”. PLAN BETTER – TRAIN HARDER.

Back of House 379

Back of House Front of House Education Café 379

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 396

2021 Point of Sale Reference Take-out 396

Sling

DECEMBER 19, 2020

Once considered a supplement to the standard training program, virtual training is now the preferred — and sometimes only — option for managers and owners who want to improve their team’s skills. Virtual Training 101. Not all virtual training software is created equal. for reference during the meeting.

Training 78

Training Management Management Employee Relations 78

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. Ensure the security guards you hire know de-escalation procedures in case a situation with a guest arises where they are getting out of control.

Hiring 211

Hiring License Restaurant Law Customer Experience 211

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you.

Coaching 374

Coaching Sports Point of Sale Take-out 374

Culinary Cues

JUNE 13, 2023

This job is killing me” could refer to the physical, mental, or emotional toll that a job inflicts on a person. I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival. I got the job!” you can do better than this’”. -Dr.

Article 308

Article Social Media Blog Café 308

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. It didn’t take long for Jake to realize how much more difficult it was going to be to carry the title of executive chef.

Reference 345

Reference Uniforms Social Media Take-out 345

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. So, first step – let’s refer to it as a challenge. Let’s take one possible cause that is not on everyone’s radar: nurturing real interest in a restaurant career early on.

Social Media 474

Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

FEBRUARY 27, 2024

“As in any good relationship, consumers expect honesty and reliability when they seek out businesses online,” said Damian Rollison, Director of Market Insights at SOCi. ” Brands still stuck in the past and not optimizing their online profiles may lose out on significant market share.

Online Ordering 187

Online Ordering Consumer Goods Customer Service Customer Experience 187

7 Shifts

OCTOBER 22, 2021

While every restaurant should properly plan out its work schedule during the holidays (and year-round, for that matter), not every restaurant needs to drastically overhaul its schedule when December rolls around. Here are a few tips for sourcing, hiring, and training enough employees to get you through the holidays — and then some.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Culinary Cues

DECEMBER 6, 2021

TV dinners, box mixes, frozen and canned goods, and restaurant take out became the basis for the new American food culture. This being said, take a look at the restaurant where you work and begin to dissect the experience. If you are a chef – what are you doing to teach and train and create real contextual experiences for staff?

Influencer 363

Influencer Customer Experience Dine-in Training 363

Modern Restaurant Management

APRIL 23, 2024

With Sexual Assault Awareness Month (SAAM) in April, it’s time to develop new policies and take a harder look at existing ones. Has a recent state law change made sexual harassment training mandatory, but you don’t know where to begin? Are your existing standard operating procedures working as well as they could?

Insurance 99

Insurance Restaurant Law 2024 Brewery 99

Modern Restaurant Management

DECEMBER 9, 2022

Once you’ve selected your vendor, work collaboratively with them to create a realistic rollout plan to ensure you get the value out of your investment. It can be easy to get caught up in the hype around a hot name but take a step back and think about whether the vendor you’re considering actually has all the features you need.

Technology 188

Technology Training Take-out 2022 188

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. It was great, but my back didn’t agree, and I eventually had to step out of that role. Take care of it and keep it sharp.

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. They take responsibility for this every day. PLAN BETTER – TRAIN HARDER.

Coaching 412

Coaching Café Training Take-out 412

7 Shifts

NOVEMBER 3, 2021

To start, check out this guide from the National Restaurant Association on cybersecurity preparedness. Even though 9 out of 10 restaurants have less than 50 staff members, your team's personal information is also a potential source of misuse. Train Staff in Best Practices. Employee Data. PCI Compliance.

Audits 370

Audits POS Loyalty Program Information 370

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. The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement).

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

SEPTEMBER 1, 2023

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. 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?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

JULY 23, 2022

I had a call out of the blue from a former culinary student and co-worker at a four-diamond restaurant. We help each other out, we are aware of each other’s strengths and weaknesses, we learn to accept our co-worker’s faults and know when to jump in and help or when to back off and let things take their course.

Employee Relations 373

Employee Relations Workshop Events Social Media 373

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. The Japanese refer to this as Kaizen. PLAN BETTER – TRAIN HARDER. It’s hard to argue with that logic.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

7 Shifts

JULY 14, 2021

We refer to these employees as “51 percenters.” I'll take Shake Shack as an example because nobody in the history of Shake Shack has ever been asked to show on their resume how many times they've made a hotdog. The importance of your “HQ”. “At We don't want to hire finished products. Work Ethic. Self Awareness.

Hiring 435

Hiring Hospitality Fine Dining Training 435