Touch Bistro

MAY 26, 2021

Dad is king for a day, which means millions of families will be on the hunt for Father’s Day restaurant specials to mark the special occasion. Plan the right Father’s Day restaurant specials and your venue could become the spot for not only Father’s Day feasts, but also repeat business on many other days throughout the year.

Specials 97

Specials 2021 Seasonal Menu Outdoor 97

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

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is important, especially if you're training and hiring new employees.

Operations 222

Operations Kitchen Safety Food Safety Restaurant Law 222

Culinary Cues

MAY 1, 2023

There are times when a nod, closed eyes, and smile signified just how delicious a nightly special was – a dish prepared by a cook, from his or her heart. We relish the days when a busy dining room is served, mistakes are non-existent, and plates come back clean from tables of very satisfied guests.

Front of House 427

Front of House Back of House Food Order Small Business 427

360Training

JULY 9, 2020

Train your front-of-house staff to provide that same warning when asked about GF. Examples include colanders, graters, serving spoons, pizza cutters, and ice cream scoops. Food items that have touched gluten are no longer safe to serve as gluten-free. Rule #4: Train All Staff in Gluten-Free. Separate Utensils.

Serving 78

Serving Front of House Consumer Goods Food Safety 78

Culinary Cues

APRIL 1, 2024

In addition to the vice president in house, a full floor of rooms is dedicated to our real special guest. Elvis, on the other hand was more difficult to serve than the banquet for twelve hundred. After all was said and done, my special assignment was the basis for countless jokes and ribbings by the kitchen team for weeks afterward.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

DECEMBER 19, 2022

These special days: Thanksgiving, Christmas, and New Year’s Day were set aside as times to be with those we love – regardless of a person’s career obligations. Restaurants will be full and service staff will put on a smile and do their best to make your holiday special. PLAN BETTER – TRAIN HARDER. But it won’t be the same.

Hospitality 375

Hospitality Café 2022 Specials 375

Ken Burgin

SEPTEMBER 2, 2020

Maybe do a special week every 3 months? Week in the Bar – a version of Week in the Kitchen, this time with staff showing the variety of things they do and products they serve. Week of Favourite Recipes – chefs nominate their favourite recipes and food, including things they cooked when they started their training.

Specials 88

Specials Sports Beverage Training 88

Culinary Cues

DECEMBER 15, 2023

Gifts, special meals, travel, and most importantly – family time consumes the next few weeks. If you happen to pass a soldier in uniform – don’t simply smile and say “thanks for your service” – take a moment to ask where they are from, where stationed, and how much longer will they be serving.

Hospitality 380

Hospitality Travel Uniforms 2024 380

Lavu

OCTOBER 13, 2023

It is calculated by dividing the number of guests served by the number of tables available during that time period. For example, if a restaurant has 10 tables and serves 30 guests in a four-hour period, its table turnover would be 3. The ideal turnover rate changes based on type of restaurant. How to Calculate Table Turnover Rate?

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

7 Shifts

APRIL 21, 2023

At Jack in the Box, Bhushan focused on giving staff special responsibilities, such as overseeing the storeroom. He worked saute and the grill before dipping his toes into serving. "I Kelly McCutcheon, Group Director of Training & Development at Whataburger It's hard to say where Kelly McCutcheon's love for training started.

Leadership 195

Leadership Training Front of House Customer Experience 195

Modern Restaurant Management

FEBRUARY 24, 2023

Huse Culinary’s VP of Culture and Learning Leanna Chroman came to the realization that in order to keep pace with new restaurant training processes she needed to go on a bit of a journey. Elmo Steak House, Harry & Izzy’s, HC Tavern + Kitchen and 1933 Lounge, Chroman was in placed in charge of training.

Education 176

Education Back of House Training Leadership 176

7 Shifts

JUNE 3, 2022

For the average restaurant, that means serving four more customers a day. A tip pool eliminates some of the downsides of tipping like inconsistent wages, an emphasis on “good tables,” and an individual mentality among serving staff. The Solution: Create a training program. Learn more about tip pooling and how 7shifts can help.

Tip Distribution 398

Tip Distribution Email Marketing Communication Coaching 398

Sling

FEBRUARY 10, 2021

In this article, the workforce-management experts at Sling define suggestive selling, examine how it can boost business, and give you tips for training your team to incorporate this process into their communication with customers. Tips For Training Your Team In Suggestive Selling. Schedule Time For Suggestive Selling Training.

Training 78

Training Employee Relations Customer Experience Customer Service 78

7 Shifts

SEPTEMBER 15, 2021

It's a tactic that can also take multiple forms, such as suggesting a limited special burger to someone who orders the usual signature every time. Compared to going through the specials to every guest or blasting all online orders with an offer, these personalized approaches are favorable. Have a new special with an awesome pairing?

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

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. Each property is unique – thus the job of chef is also unique.

Beverage 487

Beverage Events Food Order Website Management 487

Culinary Cues

AUGUST 21, 2023

Dining Out Culture: From the early 1950’s when dining out was a luxury, something reserved for special occasions, but easily pushed aside if money was tight to becoming an integral part of American life by the 1980’s. But this became more difficult when restaurants serve a larger role in American life. In some form, this will return.

Back of House 390

Back of House Food Supply Government Dine-in 390

The Restaurant Times

MARCH 8, 2023

She pursued her culinary education at Le Cordon Bleu London and trained under several renowned chefs, including Chef Marcus Wareing, Chef Phil Howard, and Alex Sanchez. ’ Dipna is the brand chef for Compass group’s Punjabi food range and is now creating her own ready-meal range and special masala spices.

Specials 52

Specials 2012 Food Truck Back of House 52

7 Shifts

OCTOBER 22, 2021

If sales don't differ too much from the rest of the year, your restaurant might not need much extra consideration for staffing outside special events. Are there any events that have special staffing needs? For example, extra help might be needed to prepare, deliver, and serve catering. Holiday Referral Sprints.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Modern Restaurant Management

JUNE 6, 2023

Obviously, you can’t serve a piece of undercooked poultry to a diner and expect to avoid trouble. But if you run a steakhouse or a sushi bar – or any other restaurant specializing in high-risk foods – it’s a good idea to include a disclaimer on your menu spelling out the risks. Train your staff.

Food Safety 175

Food Safety Management Management Kitchen Safety 175

Culinary Digital

MARCH 20, 2024

It offers a variety of advantages that significantly contribute to the success of streamlined onboarding: Simplified Training A limited menu serves as a cornerstone of efficiency in the onboarding process for fresh additions to the team, be they kitchen staff or servers.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

Culinary Cues

APRIL 6, 2020

Today, restaurants serve a multitude of purposes that has brought this industry to a status of importance that is impossible to deny. Although our current crisis has brought the restaurant industry to a halt, it is important to remember just how integrated the business of selling and serving food is to society as a whole.

Travel 439

Travel Back of House Customer Service Small Business 439

Modern Restaurant Management

APRIL 26, 2024

This requires technology that can analyze ingredients against common allergens and instantly inform the kitchen and serving staff. The last but crucial step is to train your staff to excel in serving customers with dietary restrictions. QR code menus, for example, are a simple but effective solution for diners with allergies.

Dietary Restrictions 98

Dietary Restrictions Allergens Point of Sale Customer Experience 98

Modern Restaurant Management

OCTOBER 19, 2021

As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. Here I will walk through actionable tips to help you train employees and understand the basics of liquor licensing as your restaurant bounces back: Renewing Your Liquor License. ID, Please?

License 212

License Point of Sale Employee Relations Restaurant Law 212

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 398

Front of House Back of House Coaching Customer Service 398

Culinary Cues

APRIL 22, 2024

In fact, our business is based on the concept of gathering in a special place where service with a smile was the obvious complement to “breaking bread”. Okay, I understand everything costs money and prices continue to rise but take a breath and think about what we are doing. Bread has always been a given.

Consumer Goods 284

Consumer Goods Pricing Customer Experience Hospitality 284

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This goes far beyond training during the first week. This part of the job is arguably the most multi-faceted.

Management 398

Management Management Kitchen Safety Front of House 398

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

Culinary Cues

AUGUST 28, 2022

Yes, we can teach or train someone to perform the steps in cooking and through practice we can do this quite well – just like it is possible to teach or train someone to play the piano or guitar, violin, or cello. It is the same as training someone to play the game of baseball, basketball, football, hockey, or golf. Sean Brock.

Book 354

Book Café Travel Training 354

Modern Restaurant Management

OCTOBER 2, 2023

Some waste is unavoidable in every restaurant: a steak is overcooked, a serving tray is dropped, a few onions rot at the bottom of the box. Not much can be done about errors caused by customers, and training servers to listen attentively and cooks to set timers and stay focused can address internal errors.

Waste 182

Waste Technology Food Inventory 182

Culinary Cues

NOVEMBER 6, 2022

Whenever I take the time to pause and reflect on my time working in restaurants and participating in restaurant experiences, I tend to categorize them as wow experiences, surprising experiences, and special experiences. PLAN BETTER – TRAIN HARDER. So, what is this higher calling? Try a slice of prosciutto, it will melt in your mouth.”

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

Culinary Cues

DECEMBER 1, 2019

The funny thing is that these small businesses – in this case – restaurants – cannot survive on that once-a-year recognition, or even the occasional special event. Don’t they understand how much more special the experience will be in this little bistro with two people in the kitchen, a bartender and two servers? Don’t forget it.

Small Business 410

Small Business Customer Experience Customer Service Seasonal Menu 410

The Restaurant Times

AUGUST 27, 2021

In early careers as a chef, Christian trained under Michelin-accredited restaurants in Europe, ultimately earning honors as Marriott’s 2000 “Chef of the Year” at JW Marriott Hong Kong. He specializes in the creative design and concept development of restaurants, bars, and public spaces for hotel products of the future.

Design 52

Design Specials Front of House Back of House 52

Culinary Cues

DECEMBER 3, 2022

The hotel restaurant doesn’t serve lunch (except for special events) which gives us a chance to catch our breath. We review the bakery components on the special menus for the day and typical inventory of baked goods for restaurant service. PLAN BETTER – TRAIN HARDER. We will likely top 200 for dinner. Morning, Jack.”

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

MAY 27, 2023

Dedicate the effort to make it special, make the time to allow everyone to sit down TOGETHER and break bread, talk, relax, and laugh together (front and back of the house). Have the chef and sous chef cook the meal and the managers serve these important guests. I can’t stress this enough: make staff meal a celebration of your team.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

APRIL 26, 2020

It matters not whether you are selling a Wagyu beef tenderloin or a fried chicken sandwich – what is essential is that your product is so good, so well prepared, so special that customers look at it, smell it, and take that first bite followed by a pause of surprise and a response that begins with “WOW”! Everything helps.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

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