Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

Training 356

Training Uniforms Leadership Customer Service 356

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Learning to be responsible and earning what is in your pocket – the school of hard knocks.

Front of House 427

Front of House Uniforms Back of House Kitchen Safety 427

Culinary Cues

FEBRUARY 16, 2022

Your goal should never be to simply fill in a blank space on your schedule, but rather to find the right people to balance out your team. This also shows that the person has a goal and knows what it will take to get there. But desperation hiring is, more often than not, a terrible way to staff your kitchen.

Uniforms 374

Uniforms Hiring Consumer Goods Communication 374

Culinary Cues

APRIL 9, 2024

Look out chef – I’m coming for your job! Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. This is where new cooks win the support of the entire team and learn to take care of the people who keep the operation clean and organized. Are you okay with that?”

Uniforms 328

Uniforms Waste Café Take-out 328

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. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve. People will notice.

Cash Management 304

Cash Management Uniforms Food Supply Café 304

7 Shifts

DECEMBER 16, 2022

started out scheduling like many restaurants do—on Excel spreadsheets. 7shifts stood out as [a company] that had a larger integration ecosystem , was somebody that many other brands used, and the user experience seemed smooth,” says Green. takes advantage of 7shifts' integration with ADP Workforce Now. Table of Contents.

Leadership 370

Leadership Mobile Ordering Fast Casual Communication 370

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

Workshop 366

Workshop Article Uniforms Take-out 366

Culinary Cues

JANUARY 15, 2022

It is the ability and desire to strive for this potential that allows us to jump out of bed in the morning and face the day knowing that we can and will contribute in some way. Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? Figure it out!

Uniforms 418

Uniforms Front of House Food Safety Healthcare 418

Culinary Cues

JANUARY 15, 2020

Take it for what it’s worth: Working hard is exhausting, but invigorating. Whatever goal I set for myself can be achieved in the food business if I set my mind to it and make the commitment to do what it takes to get there. Not everyone is cut out to work in the restaurant business. Take pride in the chef’s uniform.

Uniforms 319

Uniforms 2000 Consumer Goods Small Business 319

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. Take a simple hamburger – the second most popular item on American menus (a close second to pizza).

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

MARCH 29, 2021

Take the analogies for what they are worth to you. Anger and finesse are evident in the intensity that takes place as a cook attacks a relentless list of preparations for service. Will I run out of anything at the peak rush and if so how will I find the time to prep more when tickets are lining up on the board?”

Uniforms 426

Uniforms Presentation Café Take-out 426

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. I rest my case.

Front of House 448

Front of House Back of House Uniforms Hiring 448

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) Do a little research to figure out the best method for taking inventory in your operation. avocados in the stock room.

Inventory 370

Inventory Management Management Point of Sale 370

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Apathy is a disease that spreads as quickly as a virus. It infects others who are easily convinced that it is the way it needs to be. Toynbee (author and historian). We are better than that!”

Front of House 333

Front of House Coaching Uniforms Back of House 333

7 Shifts

DECEMBER 13, 2023

This means the employer can’t: Take any part of a tip left for an employee. Section 351 also sets a time limit for employers to pay out tips collected via credit card: “not later than the next regular payday following the date the patron authorized the credit card payment.” Credit any part of the tip against an employee's wages.

Restaurant Law 221

Restaurant Law Tip Distribution Employee Relations Customer Service 221

Culinary Cues

SEPTEMBER 30, 2021

So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. We are all ready to own our lives again and enjoy the simple things – like going out for a meal.

Food Supply 421

Food Supply Employee Relations Kitchen Safety Social Media 421

Culinary Cues

FEBRUARY 5, 2023

This is where cooks come in, this is when cooks are there to help make a difference, to support the good times and provide common ground and calm when the storm takes over. Do I not only realize but also act out the importance of the position and the impact what I do has on the profession? We are a force! Look at your job this way.

Consumer Goods 417

Consumer Goods Uniforms Café Blog 417

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. Give your cooks a chance, now and then, to dine out front.

Customer Service 349

Customer Service Customer Experience Uniforms Point of Sale 349

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Find out everything you can about your guests and potential guests. Stay on it.

Fine Dining 397

Fine Dining Front of House Customer Service Customer Experience 397

7 Shifts

DECEMBER 13, 2023

This means the employer can’t: Take any part of a tip left for an employee. Section 351 also sets a time limit for employers to pay out tips collected via credit card: “not later than the next regular payday following the date the patron authorized the credit card payment.” Credit any part of the tip against an employee's wages.

Restaurant Law 195

Restaurant Law Tip Distribution Employee Relations Customer Service 195

Culinary Cues

OCTOBER 16, 2019

START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. When you take control of a positive environment than others will follow suit. It’s not too much to ask. It’s not that much to ask. Show some respect!

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

7 Shifts

MAY 1, 2024

Record your sales daily One of the first steps you should take in your restaurant bookkeeping process is recording your sales daily, ensuring your accounting records are up to date. It would be ideal to have two of your staff members take the inventory separately so they can compare the data they have afterward.

Cash Management 221

Cash Management Inventory Employee Relations Beverage 221

Culinary Cues

JULY 6, 2020

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. Professional cooks avoid pointing fingers and when wrong – they take responsibility. Professional cooks are always seeking out excellence. That sounds better – the Principles of Being a Professional Cook.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Culinary Cues

SEPTEMBER 21, 2023

Funny, they all started out the same but took different paths. He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. If you take an interest, I will push you and give you plenty of opportunities to grow.

Back of House 269

Back of House Hotels Uniforms Certification 269

Modern Restaurant Management

OCTOBER 5, 2020

How can management help those who head out on vacation to return healthy and keep them from possibly infecting other staff and guests? It’s critical to take necessary precautions to help ensure all are protected when employees return to work. Above All, Be Consistent, Neutral and Uniform When Applying Policies.

Employee Relations 218

Employee Relations Uniforms Restaurant Law Travel 218

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. 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.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

SEPTEMBER 13, 2022

Take a Modernized Approach to Attract and Engage Talent. However, this uniformity begs the question: are restaurants overlooking alternative, more effective strategies that might help them truly stand out? We expressly disclaim any warranty or responsibility for damages arising out this information.

Hiring 212

Hiring Employee Relations Leadership Restaurant Law 212

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

SEPTEMBER 1, 2022

Yet, within this calm there are lights on in kitchens across the country and the smell of sourdough breads, breakfast pastries, and bacon waft through the air, even making those dedicated runners slow down and take it in. It was 1am before the dishwashers finally turned out the lights and locked the kitchen door behind them.

Fine Dining 387

Fine Dining Uniforms Dine-in Food Order 387

Culinary Cues

AUGUST 28, 2020

Shake off the dust of complacency, press the wrinkles out of that chef coat, polish those shoes and face the challenges straight on. Send out information about your current offerings and your future plans through effective email blasts. You can do this! Engage in social media even more than before – post positive info daily.

Social Media 438

Social Media Communication Loyalty Program Training 438

Modern Restaurant Management

JANUARY 30, 2023

Unfortunately, it turns out that restaurants’ staffing numbers are not as rosy as they seem; instead, they’re favoring the full-service segment, according to Black Box Intelligence. Unfortunately, up to a third of the locations may never receive them, or their staff may not take the time to plug them in.

Technology 189

Technology Fast Casual Waste 2023 189

Culinary Cues

NOVEMBER 25, 2019

It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.

Fine Dining 395

Fine Dining Food Order Back of House Uniforms 395

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 401

2021 Point of Sale Reference Take-out 401

Modern Restaurant Management

SEPTEMBER 24, 2021

To avoid this, you can take steps to ensure that every delivery is handled in a consistent manner. The burden of order re-entry is something that plagues many restaurants, especially when they take a lot of third-party orders. But this lets other orders slip through the cracks, resulting in longer wait times and unhappy customers.

Delivery 214

Delivery Insurance Online Ordering Uniforms 214

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? 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? How much time and effort are placed on this?

Fine Dining 320

Fine Dining Dine-in Front of House Design 320

Modern Restaurant Management

AUGUST 14, 2023

Let’s talk about the steps that restaurant owners can take to transform their business through branding. That means considering factors like uniforms, the style of tables and chairs, music, and the overall decor. With your brand identity mapped out, now is the time to put it into practice and introduce your brand to the world.

Social Media 167

Social Media Book Customer Experience Design 167