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.). If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER.

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2021 Point of Sale Reference Take-out 396

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?

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Reference Uniforms Social Media Take-out 345

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 362

Food Supply Dine-in Uniforms Presentation 362

Culinary Cues

NOVEMBER 25, 2019

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. When your friends introduce you as a cook at such and such restaurant or refer to you as chef, rather than use your name. PLAN BETTER – TRAIN HARDER. This is when becoming a cook moves well beyond a job.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

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?

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Fast Casual Uniforms Reference Management 78

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

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

Mad Mobile

FEBRUARY 26, 2024

Regularly tracking your bar inventory helps quickly catch common culprits and course correct, whether that means adjusting a recipe or training staff. Informed purchasing decisions Eliminating guesswork around usage and depletion enables smarter restocking aligned with demand. Uniform processes reduce errors. Take regular stock.

Inventory 40

Inventory Bar Management Management 40

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.

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Document Customer Service Training Audits 52

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 140

Equipment Technology Article Recycling 140

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.

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Recruiting Small Business Magazine Hiring 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].

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Front of House Online Ordering Delivery POS 74

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 371

Point of Sale Seasonal Menu Book Uniforms 371

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

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 436

Food Travel Uniforms Presentation 436

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

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 382

Employee Relations Training Fine Dining Take-out 382

Sling

OCTOBER 1, 2023

Check their references. Hire and train. That includes everything you do from the place cards you set out to the uniforms your team members wear when they’re on the job. Start by writing an effective job description to post online or in your local paper. And don’t feel like you have to hire 10 employees at first.

Catering 78

Catering License Transportation Advertising 78

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

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.

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Food Truck Customer Service Customer Experience Dietary Restrictions 126

A Wine Story

MAY 18, 2022

Stazione Leopolda was the first train station in Florence. The train station motif was appropriate given the speed-tasting element of the day-long Chianti Classico tasting. Mr. Gorelli MW (the initials refer to the Master of Wine ) offered three diverse masterclasses on this day. Gabriele Gorelli Masterclass. Marisa D'Vari.

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2022 Vineyard 2008 Presentation 78

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.

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Café Front of House Point of Sale Back of House 345

Perfect Daily Grind

NOVEMBER 30, 2022

When training baristas how to dial in espresso , the “sand and pebbles” analogy is often used. For reference, most espresso is extracted using a ratio of one part coffee to two parts water – resulting in a highly concentrated beverage. In many specialty coffee shops around the world, baristas use a very fine grind size for espresso.

Café 140

Café Innovation Article 2010 140

7 Shifts

OCTOBER 30, 2023

Department of Labor (USDOL) discovered they weren’t paying proper overtime rates— and charging employees for uniforms. 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.

Restaurant Law 221

Restaurant Law Tip Distribution Food Safety Certification 221

7 Shifts

NOVEMBER 8, 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. The Colorado Overtime and Minimum Pay Standards Order #38 regulates overtime, minimum salaries, breaks, tips, uniforms, and recordkeeping.

Restaurant Law 221

Restaurant Law Food Safety Employee Relations Article 221

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 147

Beverage Equipment Consumer Goods Customer Experience 147

EATER

NOVEMBER 30, 2023

She had no culinary training. Reading Grigson is a warm, almost cozy experience, like settling in by the fire in a library with a really excellent cream tea arrayed in front of you. After she died, friends and associates uniformly remembered her as a kind and generous person with a delightful sense of humor.

Food 103

Food Book Front of House Food Order 103

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

Restaurant365

MAY 7, 2020

Ensure proper training for food employees with new or altered duties and require that they apply the training according to established procedures. Staff Health, Hygiene and Training. Train all employees on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette. Access a copy of the U.S.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142

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

The Restaurant Times

MAY 19, 2021

They enable restaurants to maintain uniformity and consistency in terms of maintenance and service delivery, across all outlets. Dividing them into lower, middle and upper levels for easy reference is also recommended. The technology section can be used to train employees in the use of such platforms. Job Descriptions.

Operations 52

Operations Employee Relations Kitchen Safety Front of House 52

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.

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Email Marketing Seasonal Menu 2011 Book 125

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 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

EATER

JUNE 29, 2020

Prytula recalls the extraordinarily gendered style of service , which required serving the oldest woman at the table first, referring to coworkers and patrons as “Mister” or “Miss,” and serving mostly older, white customers. “I Most of that was not because of the risk of discrimination from management, but rather from customers.

Customer Service 101

Customer Service Fine Dining Restaurant Law Uniforms 101

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 77

Restaurant Law Social Media Merchandise Uniforms 77