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OUR DAILY BREATH: POST COVID KITCHENS – GET READY

Culinary Cues

Hand washing will become an even more critical standard in restaurants. [] REQUIRED OUTSIDE LAUNDERING OF UNIFORMS. Gone will be that favorite T-shirt as a uniform of choice, unwashed shoes, baseball caps, or cargo pants and shorts. [] WORK SURFACE SANITATION PROTOCOL AND TESTING.

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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”. Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment.

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WHY DO YOU COOK?

Culinary Cues

Not everyone wants to reach for that position, some are perfectly happy to be excellent cooks – both are needed, and both will find a home in a great kitchen. [] Whenever I put on the uniform of the kitchen, I feel proud of what I do and who I have become: Maybe this seems trivial to some, but to those who are truly dedicated culinarians, pride (..)

Uniforms 354
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THE RESTAURANT ECO-SYSTEM NEEDS HELP

Culinary Cues

Unless they can change their business model and supply ingredients directly to consumers – then wholesalers are left with a greatly diminished amount of business volume. [] Clothing Stores and Uniform Companies: Those local clothing stores take a direct and indirect hit from a faltering restaurant industry.

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WOULD YOU SIGN YOUR WORK?

Culinary Cues

What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”? Not a clip-on name tag, a part of the uniform. Use this knowledge in all you do as a chef, manager, or owner.

Uniforms 353
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THIS IS NOT THE TIME TO DISAPPOINT

Culinary Cues

This is not the time cut corners on cleaning and polishing, on uniforms and professional appearances and concentrating on the details. This is not the time to turn away from quality standards from your kitchen and ignore inconsistencies in food. This is the time to take that deep breath and figure things out.

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COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE

Culinary Cues

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer.