Culinary Cues

DECEMBER 1, 2021

This is disrespectful and not worthy of the uniform that you wear. I cringe when those in the retail business refer to theft in their stores as “shrink” (an anticipated and accepted about of theft) that they are unable to control, but instead pass on the cost to law abiding citizens. PLAN BETTER – TRAIN HARDER.

Restaurant Law 93

Restaurant Law Social Media Merchandise Education 93

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. 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. Day Three Role-specific training. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

Culinary Cues

SEPTEMBER 14, 2023

DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. TRAINING: You can never train too much.

Employee Relations 449

Employee Relations Training Fine Dining Take-out 449

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. PLAN BETTER – TRAIN HARDER. Now his day had come. Would he eventually take the same road as his predecessor?

Reference 346

Reference Uniforms Take-out Social Media 346

Culinary Cues

JULY 14, 2023

Competition is healthy if you use it as a reference to improve. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Cash Management 400

Cash Management Uniforms Food Supply Café 400

Culinary Cues

AUGUST 14, 2024

I can’t remember the last time I opened this book and used it as a reference, but it is the title that drives me to keep it prominently displayed. Why is this so? The title represents my feeling about the craft that I have spent more than five decades engaged in. We need to encourage the positive to drown out the naysayers.

Uniforms 401

Uniforms Book Article Café 401

Culinary Cues

MARCH 29, 2021

I was listening the other day to the lyrics of Ann Wilson from the group Heart when she referred to the contradiction and quest of the dog and butterfly. PLAN BETTER – TRAIN HARDER. Being a professional cook or chef is such a contradiction of the human condition. Who is this person? Reach for the butterfly. Restaurant Consulting.

Uniforms 450

Uniforms Presentation Take-out Café 450

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. PLAN BETTER – TRAIN HARDER.

Café 439

Café Front of House Point of Sale Back of House 439

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. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? It refers to interactions with people and events that sit forever in our memories.

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Culinary Cues

MAY 20, 2024

He has been one of my primary motivators and reference points throughout my career in food. Escoffier forbade swearing in his kitchens, expected his cooks to dress like professionals on their days off, instilled pride in the chef’s uniform, and demanded professional behavior of all who were part of his team.

Hotels 341

Hotels Front of House Fine Dining Back of House 341

Culinary Cues

JANUARY 28, 2023

Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean. We appreciate each other, refer to each other, respect each other, and constantly learn from each other. Once the voice is determined, all parts of the restaurant begin to fall in place.

Food Supply 460

Food Supply Dine-in Uniforms Presentation 460

SpotOn

FEBRUARY 26, 2025

Health insurance, retirement plans (401(k)), paid time off (PTO) (vacation, sick leave, holiday pay), workers compensation, and meal discounts Training and onboarding. Paid training hours for new employees, ServSafe certification, training programs, free meals, etc Bonuses. This can also be referred to as operating costs.

License 90

License Point of Sale Insurance POS 90

7 Shifts

MAY 23, 2024

Create a restaurant operations manual A restaurant operations manual ensures that your business procedures are well-documented, concise, and readily available for your employees' reference. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Lavu

MAY 2, 2025

Steps to Implement : Input accurate allergen data, train staff, and regularly audit for compliance. Cloud-based systems like Lavu make it easier for restaurants to apply uniform allergen tags across all ordering platforms. Regular training sessions ensure staff stays informed about menu changes and system updates.

Allergens 78

Allergens POS Management Management 78

Goliath Consulting

FEBRUARY 9, 2020

Factoring in the new technology, menu development, staff training and additional costs that goes into the whole ordeal, it may be a good idea to first consider these four important aspects of food delivery first: Menu. Reference: 1) [link]. Do you have a delivery menu? 2) [link]. 3) [link]. 4) [link].

Front of House 186

Front of House Online Ordering Delivery POS 186

Perfect Daily Grind

JUNE 1, 2025

Overripe cherries, over-fermentation, or fungal damage can lead to black beans, whereas red coffee beans are often referred to as “sours” or “partial sours,” indicating an issue at the fermentation stage. Traditionally, many roasters discard quakers when identified in the cooling tray.

Point of Sale 91

Point of Sale Pricing Equipment Café 91

Goliath Consulting

MARCH 19, 2021

These decisions do not have to be big ones—they can be as small as choosing uniform styles, weighing in their opinions on new policies, or even allowing them to choose the background music. This is exactly how Ricky Girardi, previously director of HR and Training at a Chick-fil-A franchise, approached it,” Wang said.

Recruiting 195

Recruiting Small Business Magazine Hiring 195

7 Shifts

JULY 1, 2024

Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated. Alcohol and Tobacco Tax and Trade Bureau Usually referred to as the TTB, this agency regulates businesses selling alcohol.

Bar 221

Bar License Food Supply Restaurant Law 221

Modern Restaurant Management

OCTOBER 16, 2019

Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. This new offering from Rouxbe comes at the right time, as there is a significant need for an industry-wide training option on the key fundamentals of plant-based cooking.” ” Presto's New Vision.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Perfect Daily Grind

MAY 30, 2023

Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible. Dose refers to how much ground coffee is used, while yield is the total liquid weight of coffee extracted. Together, both of the variables can be referred to as brew ratio.

Beverage 193

Beverage Equipment Consumer Goods Customer Experience 193

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Production of PPE through Aramark’s uniforms division and procurement of PPE. Cal-Mex refers to recipes fusing flavors from California and Mexican cuisines, featuring Hispanic-style cheeses.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Perfect Daily Grind

SEPTEMBER 19, 2022

In fact, some industry professionals feel that traditional roast curves are becoming outdated as the specialty coffee sector continues to grow – meaning investment in training is essential for many roasters. The measurement of the rate of temperature increase is referred to as the “ rate of rise ” (RoR).

Equipment 192

Equipment Technology Article Recycling 192

7 Shifts

MAY 23, 2024

In the restaurant industry, forecasting refers to estimating possible future costs/expenses to be incurred and predicting profits based on historical data. Forecasting in the restaurant industry refers to estimating future trends based on historical and current data. What is forecasting in a restaurant?

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Employee Relations 221

Modern Restaurant Management

JUNE 28, 2024

Overcoming Hurdles : Restaurants face challenges in AI adoption, including staff training and adoption (23 percent), finding the right AI solution (22 percent), cost (17 percent), and customer acceptance (14 percent). Whether eating out or ordering takeout, Gen Z returned to a restaurant mainly due to the taste of the food (50%).

2024 294

2024 Mobile Ordering White Paper Food Order 294

EATER

OCTOBER 19, 2023

I’ve trained myself to think, Salt and fat and sugar make really tasty pastry … and really, pastry is just a combination of those things and sometimes flour,” Hrycko says. Khoury has as much distaste for aquafaba as he does for what he refers to as “margarine,” or vegan margarine that is interchangeable with vegan butter.

Email Marketing 339

Email Marketing Seasonal Menu 2011 Book 339

Lavu

MARCH 30, 2020

This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations. To avoid confusion, each new employee should be referred to this document as part of their onboarding process. Provide Continuous Training.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Ken Burgin

FEBRUARY 21, 2020

If they’re going, nothing will usually stop them, so facilitate it with a simple Resignation Form that sets out expectations and covers all the bases eg return of uniform, final pay etc. Many businesses now offer only a short statement with start and finish dates, not a full reference. Was the training rushed or inadequate?

Fast Casual 78

Fast Casual Uniforms Reference Management 78

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. A standard operating procedure (a.k.a. Why You Need Standard Operating Procedures.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. A standard operating procedure (a.k.a. Why You Need Standard Operating Procedures.

Operations 78

Operations Document Airlines Tip Distribution 78

Culinary Cues

JANUARY 19, 2022

How the mise en place is prepared in advance, uniformity of vegetable cuts, clarification of butter, sauce preparations, and where each ingredient should be stored according to the station map. KEEP SHARP: PLAN BETTER – TRAIN HARDER. Just for a moment, think about what it takes to work a busy sauté station. FOOD FOR THOUGHT.

Point of Sale 464

Point of Sale Seasonal Menu Book Uniforms 464

Culinary Cues

AUGUST 10, 2020

PLAN BETTER – TRAIN HARDER. It’s not just food – it is all of this and more. Noodles, in some form, are present in almost every culture and with its preparation promote tradition and loads of stories to support its importance to a population. Harvest America Ventures, LLC. Restaurant Consulting. www.harvestamericacues.com BLOG.

Food 450

Food Travel Presentation Uniforms 450

The Restaurant Times

AUGUST 31, 2020

Train Your Staff At Regular Intervals. Well trained and efficient restaurant staff play a significant role in the success of your restaurant. While onboarding the new employees, organize training sessions and provide them with a training manual that they can refer to during a crisis. Follow Up At Regular Intervals.

Document 52

Document Customer Service Training Food Order 52

Restaurant Law

AUGUST 17, 2016

Many well-intentioned operators have tried to avoid the franchise tag by referring to their business relationships and partnerships as a “license,” or a “capital investment,” but the label placed on a relationship has little bearing on whether or not the relationship constitutes a franchise. Others refer to the provision of a "marketing plan."

Franchise 49

Franchise Franchising License Restaurant Law 49

The Restaurant Times

APRIL 13, 2022

It contains various department-wise instructions, such as opening and closing procedures, necessary tasks for each shift, standard uniform and equipment for each shift, order of service, etc. Although you can arrange a few training sessions, it is a better option to have all the information stated in a manual for future reference.

Operations 52

Operations Front of House Reference Customer Service 52

The Restaurant Times

OCTOBER 9, 2020

Streamline Employee Training Period. This will help them in self-training and act as a ready reckoner for their day-to-day tasks. In such critical situations, by referring to the operating manual, your restaurant can quickly fill any gaps without interrupting other operations. Doesn’t Hamper Restaurant Operations.

Operations 40

Operations Uniforms Cash Management Document 40

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Provide restaurant employee training on how to use these tools, and info on where they can go if they need more help.

Hiring 52

Hiring Employee Relations FOH BOH 52

Sling

JANUARY 10, 2023

But if it’s something big, like a new hire arriving when or where no one was expecting them, not having a workspace ready on their first day, or training scheduled for a time when the trainer is unavailable, the employee is going to notice. Provide them with introductory training material. Schedule training. Fill out paperwork.

Employee Relations 78

Employee Relations Hiring Small Business Communication 78