WHY DO YOU COOK?

Culinary Cues

Desperation is never a good approach towards hiring. I know how difficult staffing is right now, believe me – I hear it every day from every chef that I communicate with. But desperation hiring is, more often than not, a terrible way to staff your kitchen.

2022 315

THE VALUE OF THE SCHOOL OF HARD KNOCKS

Culinary Cues

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.

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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. Restaurants will get the green light at some point.

TO THOSE COOKS DEPRIVED OF A GREAT KITCHEN

Culinary Cues

It always upsets me to run into a cook with a bleak attitude towards working in a kitchen.

2022 356

A COOK FULFILLED

Culinary Cues

Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? You were part of a team and an extension of a long history of tradition and accomplishment – that uniform meant something – it meant someone recognized your potential.

2022 346

ALL HAIL DISHWASHERS

Culinary Cues

March 9 was National Dish Washer Day. I’m not sure who decided that this declaration be made, but for those of us in the restaurant business – it is so appropriate.

2022 371

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. Yes, I get it. It has all been about survival for restaurants over the past 16 months and survival has not been easy.

2021 372

IN THE KITCHEN – ORGANIZATION IS EVERYTHING

Culinary Cues

When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be.

2022 305

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. Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure.

2020 380

THE MOMENT WHEN YOU ARE IN THE ZONE – PART I

Culinary Cues

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. As a cook or chef there are many days that go well and a few that challenge the best.

2022 290

How to Achieve Consistent Operating Procedures Across All Your Restaurant Locations

Transact

Ensure Uniformity. Step-by-step Standard Operating Procedures are in place for good reason – several reasons, actually. The advantages of following Standard Operating Procedures are undeniable: Achieve Consistency. Improve Quality Assurance. Ensure Personal Safety. Save Time & Money.

2022 123

DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

At some point their work stations will be better organized, their uniforms will look a bit more pristine, their knives will be sharper, their attitude toward others will be brighter, and their acceptance of mistakes or slips towards mediocrity (from themselves or others) will not be tolerated.

2021 373

TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE

Culinary Cues

Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right?

2022 314

THE DOG AND BUTTERFLY

Culinary Cues

It is the nature of the person who chooses to be both that tattooed crusty individual underneath with the finesse of the butterfly in crisp, clean white uniform that signs every plate leaving the kitchen.

2021 352

IT’S ONLY MY POINT OF VIEW

Culinary Cues

Take pride in the chef’s uniform. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them.

2020 281

THE LINE COOK’S NEW KITCHEN RULES SOME THINGS NEVER CHANGE

Culinary Cues

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. When the cook looks sharp (clean, pressed uniform, neat grooming, clean shoes, etc.)

How are your managers developing their staff?

Core Hospitality

It may be learning another section, or righting a wrong that they have done on shift ie) Uniform standards. Set a Goal. When coaching hospitality staff, service or kitchen, you should always set a goal for them. Either way you need to keep three things in mind.

2018 70

THE KITCHEN MAGIC OF CHEF PHIL LEARNED

Culinary Cues

Professionalism was expected from the starched chef uniforms that were maintained by the on-site laundry, the cleaning regiment that everyone participated in, the adherence to classical techniques, and the respect that was shown everyone who became part of the team.

2021 386

WHEN YOU THINK YOU HAVE HAD ENOUGH OF KITCHEN LIFE

Culinary Cues

Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? This appears to be one of those times of reflection – a time when those hard working people in kitchens around the country are asking a simple question: “Why am I doing this?”

2021 338

A RETURN TO KITCHEN WORK ETHIC

Culinary Cues

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. Hey, when you show up to work – shave (gentlemen), comb your hair, take a shower, use deodorant, trim your nails, polish your shoes, make sure your uniform is clean and pressed, and show the world that you care.

2019 271

THE TERRITORY AHEAD FOR CHEFS

Culinary Cues

This is a good thing – roll up your sleeves, the chef won’t always have the cleanest uniform in the kitchen.

2021 347

IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms?

2020 362

THE THING ABOUT KITCHEN DESIGN

Culinary Cues

We know that a slow cook oven will reduce cook shrink on roasts by 15-20% and produce a much more uniform product. Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy.

Design 315

How Alcohol To-Go Could Save Your Restaurant

Focus POS

However, the regulations aren’t entirely uniform across the board for how restaurants can offer this service. However, the regulations aren’t uniform. The hospitality industry has been put through the wringer lately.

POS 134

CHEFS – IS IT WORTH IT?

Culinary Cues

Yet tomorrow morning you will wake well before sunrise, put on that starched, white uniform, walk through those kitchen doors and face the challenges of a chef once again.

2020 455

Importance Of Brand Development For Restaurants

The Restaurant Group

The employees’ uniforms, the outlet design, the concept of the restaurant, all make an impression on customers. Restaurant Brand Development. In the cut-throat restaurant industry, the choices are now so vast that consumers have become very demanding.

Protecting Your Restaurant During the Pandemic When Employees Return from Vacation

Modern Restaurant Management

If applied uniformly to all employees, policies may be able to include notification of past or future travel plans to allow you as the employer to reasonably evaluate the risk to other employees or customers. Above All, Be Consistent, Neutral and Uniform When Applying Policies.

How to Create a Successful Visual Brand for Your Restaurant in 2020

Modern Restaurant Management

Your Staff Uniforms. Staff uniforms don’t need to be complicated. But, it is important to think about your brand and make uniform choices that support your brand personality. Provide a uniform apron to be worn over neutral clothing of the server’s choosing.

2020 151

CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

Pride in the restaurant, pride in the uniform that cooks wear, pride in a clean kitchen, pride in the quality of food produced, pride in the level of service offered, and pride in the financial success of the business will go a long way toward building that culture of retention.

2020 461

WHEN COOKING BECOMES MORE THAN A JOB

Culinary Cues

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job.

2019 330

When to Send Restaurant Workers Home Sick

360Training

Employers should also provide multiple uniforms for employees, so they’re able to wear a clean uniform daily. This uniform should include hair coverings and closed-toe shoes, not only to protect the food and restaurant customers but also to protect the employee.

OUR DAILY BREATH: TAKING THE KITCHEN OUT OF THE COOK IS PROBLEMATIC

Culinary Cues

There are no longer any prep sheets, the requisite uniform is no longer required, no need for those knives to be sharp, no impending doom if his or her mise is not in order, no tickets ringing off the printer, no unison chants of “yes chef”, no plates to artistically assemble, and no delicious food to see, smell, and taste. We have all heard the phrase: “You can take the cook out of the kitchen, but you can’t take the kitchen out of the cook.”

2020 288

WHAT RESTAURANT OWNERS GET WRONG

Culinary Cues

It is OK to say: “I’m sorry but we have already donated all that we can for this year – please feel free to contact us earlier next year.”. [] NOT FOLLOWING THE UNIFORM SYSTEM OF RESTAURANT ACCOUNTING. I have the privilege of working with many different restaurants and food businesses.

2019 249

MATSU Delivers An Ultimate Fine-Dine Experience With POSist

The Restaurant Times

POSist’s Recipe Management feature centralizes recipe management with a single-click update ensuring uniform consistency in quality and standards.

OUR DAILY BREATH: OPENING RESTAURANTS ? WHERE?S THE PLAN, STAN?

Culinary Cues

Why is there no universal strategy that helps restaurants collectively walk through the process of re-opening with confidence and uniformity? Let’s assume, for a moment, that we actually are all in this together.

2020 251

Spring Cleaning: Simple, Yet Effective Tips for All Operators

Restaurant365

It may be time for fresh lighting and fixtures, upholstery, paint, window coverings, and/or uniforms. Spring is the season of renewal. A time when the world revives and reinvigorates itself. A time to try new things.

2022 78

CHEFS- WE ARE ALL THE SAME, YET ALL SO DIFFERENT

Culinary Cues

We all wear a uniform of some sort, even though the level of respect for its history and importance vary greatly; we all click our tongs on the line in anticipation of the next order ticking off the POS, we all hold our basting spoons between our thumb and forefinger, all shift our weight from foot to foot so that we are ready to jump into action, and all paint on a canvas using similar brushes. I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef.

2019 175

HARVEST TIME

Culinary Cues

A tomato was round and somewhat red, off the vine, uniform, often mealy and typically tasteless. Late summer and early fall are very exciting times for chefs.

2021 389

How to Write Restaurant Job Advertisements That Get a Much Better Response

Ken Burgin

It’s not hard to write a good advertisement – most are so poorly written yours will stand out with just a little care! The secret is to offer real BENEFITS – talk about what applicants want , not just what you want – this is basic Marketing 101, and most operators ignore it.

Personal Hygiene Rules for Food Handlers

360Training

When you show up for your shift, wear clean clothing, not the same uniform from the day before. If your uniform or clothing gets heavily soiled or is in contact with raw meat , your employer should provide you with a replacement uniform. If you work in the restaurant industry, personal hygiene isn’t just a choice, it’s a must. The hazards that cause foodborne illnesses and food poisoning lurk around every corner.

2019 65