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 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. TRAINING: You can never train too much.

Employee Relations 386

Employee Relations Training Fine Dining Take-out 386

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. PLAN BETTER – TRAIN HARDER.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

Culinary Cues

OCTOBER 20, 2021

For this to happen you need to get a lay of the land, button up your uniform, determine the state of work, the breadth of responsibility on a shift, and grab that first cup of coffee before the “start” button is hit. PLAN BETTER – TRAIN HARDER. Learn by doing. Harvest America Ventures, LLC. www.harvestamericacues.com – BLOG.

Front of House 425

Front of House Uniforms Back of House Kitchen Safety 425

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

AUGUST 4, 2022

This is a false sense of relief unless restaurant’s view this as a new chance to shine, a chance to be exceptional at what they do whether it is serving pizza or seven-course meals. PLAN BETTER – TRAIN HARDER. Restaurants are busy now, much of it is pent up demand from two years of partial lockdown due to the pandemic.

Front of House 331

Front of House Coaching Uniforms Back of House 331

Culinary Cues

FEBRUARY 5, 2023

Do I wear the uniform with pride and am I committed to learning and growing as I master the craft?” When you step into your kitchen is it with a sense of obligation to represent the very best, to become better at the job every day, and to respect those with whom we work and those who we serve? Let’s be that force. Be that force!

Consumer Goods 416

Consumer Goods Uniforms Café Blog 416

Culinary Cues

SEPTEMBER 30, 2021

We do like to show what we can do through our menus, train our staff how each should be prepared, how they should taste, and how they must be presented on the plate. This is a good thing – roll up your sleeves, the chef won’t always have the cleanest uniform in the kitchen. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Food Supply 420

Food Supply Employee Relations Kitchen Safety Social Media 420

Culinary Cues

DECEMBER 30, 2019

In all cases they begin with the same goals: prepare and serve great products that are consistent and offered with a smile, build success on a steady flow of sales and controlled profitability, and do all of this with pride. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 268

Cash Management Point of Sale Leadership Website Management 268

Culinary Cues

DECEMBER 30, 2022

STUDY PEOPLE: This is a people business – those who we work with and those we serve are your key to success. Look like a professional, wear the uniform with pride, groom like a professional, talk like a professional, learn to write properly like a professional, approach others in a professional manner and build your brand.

Workshop 365

Workshop Article Uniforms Take-out 365

Culinary Cues

APRIL 13, 2021

I have always found that being methodical about career decisions served me well, so why not share my approach with others? Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? PLAN BETTER – TRAIN HARDER. Do you enjoy cooking for the benefit of others? Hang in there!

Uniforms 406

Uniforms Café 2021 Training 406

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 400

2021 Point of Sale Reference Take-out 400

Culinary Cues

SEPTEMBER 15, 2022

Seek out individuals who like to serve others, who relish doing great work, who you can depend on to be exacting every time, and who exude a positive approach. [] TEACH AND TRAIN EVERY DAY. From the parking lot to the restrooms, carpet, walls, tabletop, and uniforms, stay on it! [] MATCH THE AMBIENCE TO THE CONCEPT. Do it right!

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

JANUARY 12, 2021

Counts were tallied throughout the night and the chef/expeditor would keep everyone apprised as to how many guests had been served and how many registered guests remained. PLAN BETTER – TRAIN HARDER. Service was swift and efficient as the 300-400 patrons were acknowledged at each meal. Rest in Peace Chef! Harvest America Ventures, LLC.

Seasonal Menu 471

Seasonal Menu 2005 Hotels Customer Service 471

7 Shifts

NOVEMBER 8, 2023

The Colorado Overtime and Minimum Pay Standards Order #38 regulates overtime, minimum salaries, breaks, tips, uniforms, and recordkeeping. Food safety The Colorado Department of Public Health and Environment regulates how restaurant employees must handle the food they prepare and serve.

Restaurant Law 221

Restaurant Law Food Safety Employee Relations Article 221

Culinary Cues

FEBRUARY 12, 2020

It is also, from a self-serving standpoint, an opportunity and a responsibility to take on this role in an effort to attract, inspire, and retain a competent team. Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business.

Education 311

Education Consumer Goods Training Back of House 311

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

Modern Restaurant Management

JANUARY 20, 2023

Whether a pre-made frozen dough, a heat-and-serve protein, or ready-to-use sauces and pastes—consolidating ingredients and finding the right supplier can provide that dependable uniformity and superior quality your customers rely on.

Food 166

Food Food Supply Waste Food Safety 166

7 Shifts

JANUARY 7, 2020

Use data from your POS to see which employee served the fewest tables, upsold the least, got the fewest tips, etc. You can provide staff with professional development opportunities through online courses , cross training, and shadowing. Give employees certificates for completing certain courses or training milestones.

Employee Relations 349

Employee Relations FOH BOH Certification 349

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. Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear.

Fine Dining 393

Fine Dining Food Order Back of House Uniforms 393

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. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? The commitment has become a habit that I don’t intend to break.

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

Culinary Cues

SEPTEMBER 1, 2022

Their role is to be here and serve. As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. PLAN BETTER – TRAIN HARDER. These are the exact people that we are celebrating on this weekend. In another hour the lunch crowd will arrive.

Fine Dining 385

Fine Dining Uniforms Dine-in Food Order 385

Culinary Cues

JUNE 16, 2020

For nearly four decades the job of cook dominated the media and served as a major point of conversation and entertainment for guests of all ages and socio-economic backgrounds. PLAN BETTER – TRAIN HARDER. They remember you, your people, your name, and your image – talk it up. Harvest America Ventures, LLC.

Social Media 287

Social Media Entertainment Email Marketing Customer Experience 287

7 Shifts

MAY 23, 2024

Offer smaller portions as options Large and generous food servings are usually welcomed by customers who love a good deal, as they can get more food by paying less. During this time, parents are more concerned with buying their children's books and uniforms than spending $20 on a takeout meal. or "Do you want your drink upsized?"

Social Media 195

Social Media Loyalty Program SEO Email Marketing 195

Modern Restaurant Management

JANUARY 30, 2023

By automating this process through the IoT, brand quality becomes more uniform, limited time offerings are easier to roll out, and restaurants gain an advantage as consumers return for new favorites. IoT puts that data front and center so restaurants can improve staff training and operations management at scale.

Technology 184

Technology Fast Casual Waste 2023 184

Modern Restaurant Management

DECEMBER 14, 2020

Without having a direct touch base with the customer in-store, restaurants need to carefully consider who they want to serve as their brand ambassador. By deploying trained, uniformed personnel to bring food to the end consumer, restaurants can have better control of the customer experience and their brand.

2030 204

2030 Customer Experience Delivery Uniforms 204

Culinary Cues

JANUARY 3, 2020

Usually, a recent graduate or a current school intern with starched white uniforms, polished shoes, and perfectly sharpened knives. PLAN BETTER – TRAIN HARDER. Ironically, they are usually there when they need to be, prepped and ready, and consistent in their work – so, we gladly hire them (whomever they might really be).

Uniforms 395

Uniforms Presentation Hiring Book 395

360Training

DECEMBER 23, 2019

The best way to prevent them from affecting your customers is to ensure that anyone who cooks, touches, or serves food maintains high-levels of personal hygiene. Hand washing is essential for serving contaminant-free food. When you show up for your shift, wear clean clothing, not the same uniform from the day before.

Food 68

Food Uniforms Transportation Front of House 68

Tableo

JULY 27, 2023

Take into account these tactics: Standardise recipes by creating them with exact proportions and serving sizes. This preserves uniformity while minimising deviations and ingredient waste. Train your personnel to recommend add-ons or upsell higher-margin items. Narrow the selections on the menu.

Beverage 75

Beverage Food Inventory Waste 75

EATER

OCTOBER 21, 2021

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited. It seemed passengers didn’t even want traditional train car dining anyway.

2005 119

2005 Back of House Training Dine-in 119

7 Shifts

MAY 23, 2024

Your restaurant budget serves as the roadmap that will guide you in spending your business' money wisely, give you insight into how your restaurant is faring, and ensure that you are making profits and meeting your financial goals. Why should you create a restaurant budget?

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Sante

JULY 18, 2019

With just a little bit of training, supervision, and refresher sessions from time to time, your staff will be adored by patrons and quickly become one of the best reasons, other than the food, for repeat visits. Scripted engagements, while efficient and accurate, can be perceived as cold, meaningless and off-putting. Highlight your staff too.

Customer Experience 108

Customer Experience Customer Service Uniforms Back of House 108

Sling

NOVEMBER 23, 2023

Some services absolutely demand special equipment (and even special training), and offering them right out of the gate can put a serious dent in your startup capital. But, in some cases, other types of bank accounts may better serve your needs. But doing so can make things more expensive and more difficult.

Insurance 78

Insurance Equipment Customer Service Hiring 78

ChowNow

FEBRUARY 24, 2021

Yet while many restaurant operators have perfected uniform recipes, strict staff training standards, reliable ingredient sourcing processes, and strong branding across locations, they often fail to consider another essential: online ordering. Even better, you can get one branded mobile ordering app that serves all of your locations.

Online Ordering 78

Online Ordering Mobile Ordering Customer Experience Customer Service 78

Perfect Daily Grind

MAY 30, 2023

Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible. However, even among baristas who are more formally trained, there can still be inconsistencies between brewing techniques. One of the most important factors to consider is grind size.

Beverage 147

Beverage Equipment Consumer Goods Customer Experience 147

The Restaurant Times

AUGUST 31, 2020

For instance, in a self-serving QSR, the staff is not expected to greet guests and seat them, but in a fine dining restaurant, this gesture must be followed religiously. . Ensuring that the order is served to the customer as soon as it is prepared and minimizing the delay between placing the order and serving it.

Document 52

Document Customer Service Training Audits 52

Culinary Cues

AUGUST 17, 2021

A tomato was round and somewhat red, off the vine, uniform, often mealy and typically tasteless. As a chef, the tomato, if truly appreciated, can serve as a supporting character or a centerpiece on late summer menus. PLAN BETTER – TRAIN HARDER. First up – the mighty tomato. This is the time to celebrate the tomato.

Uniforms 474

Uniforms Seasonal Menu Café Entertainment 474