THE RESTAURANT ECO-SYSTEM NEEDS HELP

Culinary Cues

Directly – those clothing stores that have relied on providing restaurant uniforms have found that their business model is void of customers. There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard.

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. Many restaurants require uniforms but leave it up to employees to launder their own, many wear their uniforms to work rather than change on premise, and many restaurants fail to have any consistent sanitary uniform policy. Restaurants will get the green light at some point.

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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. 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.

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 383

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. Make sure that uniform is complete, clean, pressed, and worn in the same manner as a policeman, fireman, soldier, postal carrier, doctor, or nurse wears his or hers.

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 323

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 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.) As cooks start to, or at least hope to, begin settling into kitchen life again, it seems appropriate to reiterate those standard rules of thumb that everyone must abide by.

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.”

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

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. We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen.

2020 348

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 182

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. Restaurateurs put great passion into their food, their concept, and their decor.

2020 136

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. Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps.

2019 283

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. There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention.

2020 354

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. Some are very successful, while others are hanging by a thread.

2019 217

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. Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression.

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.

CHEFS ARE ALL IN AND ALL OUT

Culinary Cues

He always gave the job his all, spent time studying and practicing the techniques that gave him confidence, following the lead of the executive chef, and wearing his uniform with pride. Working very hard is not unique to foodservice – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”.

2019 284

A BAROMETER OF CHANGE FOR AMERICAN COOKS & DINERS

Culinary Cues

Order new uniforms with the brand name front and center, print a bunch of T-shirts to give away or sell during those initial re-opening days: “RESTAURANT SO AND SO IS BACK”, “WE SURVIVED FOR YOU”, “THANKS FOR WAITING”, “BE PART OF OUR EXPERIENCE”, etc. [] FOCUS ON THE REWARD. You can sense it in the air, you can feel it in your bones, and you can hear it in the silence – the energy that had surrounded the career of professional cook is down a few quarts.

3 Creative Recipes for Marketing Success

Open for Business

General manager Nicholas DeLuca shares that the bar staff currently receives a discount at the store for purchasing uniforms, and in return Alexander’s hosts their annual holiday party. When it comes to restaurant marketing, winemaker dinners and charity events are two of the most common activations. While those events can build excitement and help promote visibility, they aren’t the only events that work.

2019 110

HERDING CATS – THE MAKEUP OF A KITCHEN LINE

Culinary Cues

Usually, a recent graduate or a current school intern with starched white uniforms, polished shoes, and perfectly sharpened knives. Chemistry is by far, the most important ingredient in building a successful kitchen team. When a chef is able to bring a group of seemingly opposing forces together into a functional, well-orchestrated team then great things happen. This, however, is no easy task given the different dynamics that exist among the players.

2020 271

CHEF’S: CONDITION YOUR TEAM AND CHANNEL THEIR ENERGY

Culinary Cues

It is important to their outlook on life. [] PROFESSIONALISM: Grooming, uniform, respect for others, dependability, work ethic, honesty, cost consciousness, and respect for the ingredients that cooks work with – the best cooks approach their craft as consummate professionals. CHEF-to-CHEF, So.you made it!

How to Create an Effective Restaurant Onboarding Process

7 Shifts

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. It’s important to train all newcomers on your service standards to make sure they’re giving guests a uniform experience.

BOH 88

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.

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

Short video honours the hard work of Kitchen Hands…

Ken Burgin

We say we ‘couldn’t live without them’, but they’re rarely given a proper uniform or a bearable, efficient work space. This Canadian documentary spends time with the kitchen hands at several Montreal restaurants, highlighting the fast, heavy and relentless pace of their work. Without them there are no clean plates, no pans for chefs to cook with, no clean floors or cutlery for the table.

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. As a restaurant owner or manager, you know your customers want delicious food—that’s free from bacteria and other pathogens.

Keys to Running a Successful Ghost Kitchen

Modern Restaurant Management

By deploying trained, uniformed personnel to bring food to the end consumer, restaurants can have better control of the customer experience and their brand. How virtual restaurants can help keep the industry afloat — if done right.

2030 143

To Protest and (Refuse to) Serve

EATER

After entering a local Starbucks in uniform and hanging around with their drinks, a barista came over and asked them to move or leave, saying their uniformed presence was making another customer uncomfortable. It’s not hard to see why food service workers would be reticent to serve uniformed officers, even outside of a week of protests against police brutality. Smith Collection/Gado /Contributor. Many restaurants have long given police officers preferential treatment.

How to Tell If You Should Start Catering

Restaurant Engine

Can you afford to invest in additional uniforms or aprons for your servers? People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Some of your customers have even asked about catering options.

Trash or Treasure? Used Cooking Oil’s Golden Allure Isn’t Just About its Color

Modern Restaurant Management

Know the official uniform and vehicles for your service provider – if you don’t recognize the truck or uniforms of the crew pumping the grease from your tank, assume they are thieves and call the police. A garage sale’s success depends on the saying, “one person’s trash is another’s treasure.” ” Who could imagine the same could be said of smelly, dirty, used-up restaurant grease?

10 Tips for Designing a Beautiful Multifamily Lobby (+10 Examples)

2ndKitchen

Provide Elegant Staff Uniforms. You must provide your team with elegant uniforms that match the theme and ambiance of the building. This uniform has the power to exude the style you want to evoke.

Business Budget 101: How To Budget For Your Small Business

Sling

If you reach the point where you have to decide between paying the rent and buying new uniforms for your team, rent always comes first — unless everyone ruins their uniform at the same time. When you think about it, creating a business budget is probably one of the least exciting responsibilities of being a manager or an owner. But knowing how much money is coming in and where that money goes can mean the difference between success and failure.

5 Sure-Fire Suggestions - Foodservice at its Finest

Sante

Looking beyond food, having an inviting entrance, well appointed and maintained interiors, expertly written and designed menus, interesting serving pieces, and even distinctive staff uniforms can transform the generic into the sublime. Burger.jpg. Author(s): Jeffrey Spear. Teaser: When was the last time you dined out, experienced remarkable service, incredible food, and left the restaurant feeling buoyed, impressed, delighted, and overwhelmingly satisfied?

2019 138

Catering 2020: The 3 Keys - Thriving vs. Surviving

Foodable

Providing contactless delivery, maintaining a delivery uniform of masks and gloves, and implementing packaging sanitation strategies will help rebuild consumer trust and foster loyalty. Food Leaders blends virtual experiences with premium production and content to educate business operators worldwide. Each session provides best practices and essential steps for ensuring your business’s success in a post-pandemic industry as lockdowns ease.

How to Show the Sparkling Cleanliness of Your Business to Reassure Anxious Customers

Ken Burgin

Spotlessly clean uniforms – how are those aprons and chef jackets looking? News about the spread of Coronavirus is not good, and people are starting to panic – we need to stand as islands of calm and true hospitality, while taking important precautions. It’s also time to take urgent management action to protect your profitability. You can stand out from the crowd by being spotlessly CLEAN and HYGIENIC. Here are some quick ways to make this obvious to customers.

Are you Missing Out?

Goliath Consulting

According to an Online Ordering Platform company, Orders2me, one advantage of updating your POS so that it covers online services is that it handles the problem of chain restaurants having issues with poorly integrated and non-uniform POS systems across restaurants. 4 Things to Consider Before Adding Delivery to Your Restaurant. Food delivery is projected to grow 12% per year over the next 3 years 1.

POS 69

Join Eater to Hear Restaurateurs Share Their Views on Reopening, from the Ground

EATER

where the impact of — and reaction to — the novel coronavirus has been anything but uniform? Sarah Silbiger/Getty Images. Join Eater’s Meghan McCarron for a discussion with chef/owners Deborah VanTrece, Carlos Salgado, and Reyna Duong on what reopening in three distinct cities across the U.S. looks like The Reality of Reopening: Restaurateurs Share Their View from the Ground, Presented by Square. Monday, June 29 — 2:00 p.m. EST / 11:00 a.m.

How Restaurants Can Better Prepare to Prevent Foodborne Illness in the Wake of COVID-19

Modern Restaurant Management

An example of this would be that employees can wear pins on their uniforms reading “My Hands Are Clean” or stickers on the storefront let guests know as they enter that the restaurant is using technical tools to guarantee proper handwashing. COVID-19 continues to spread rapidly across the country, forcing millions of restaurants to suspend operations or pivot to a delivery model in hopes of flattening the curve.

3 Creative Recipes for Marketing Success

Open for Business

General manager Nicholas DeLuca shares that the bar staff currently receives a discount at the store for purchasing uniforms, and in return Alexander’s hosts their annual holiday party. When it comes to restaurant marketing, winemaker dinners and charity events are two of the most common activations. While those events can build excitement and help promote visibility, they aren’t the only events that work.

3 Creative Recipes for Marketing Success

Open for Business

General manager Nicholas DeLuca shares that the bar staff currently receives a discount at the store for purchasing uniforms, and in return Alexander’s hosts their annual holiday party. When it comes to restaurant marketing, winemaker dinners and charity events are two of the most common activations. While those events can build excitement and help promote visibility, they aren’t the only events that work.

Marketing Your Restaurant to the Community Gives You an Advantage

FreshCheq

These teams are constantly looking for ways to attend out of town tournaments or purchase new uniforms and or equipment. Are you looking to engage members of your community? What about increasing your brand exposure? Marketing within your community might just be the answer to both of those questions. Connecting with those that are local can give you an edge over your competitors in several ways.