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.

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 355
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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.

2020 311

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 333

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 274

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.

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 284

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.)

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 272

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 345

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 389

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

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 177

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 300

A CHEF’S MANIFESTO – 2021

Culinary Cues

An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef.

2021 328

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.

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 462

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 274

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 299

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- 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 187

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.

2020 306

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.

2020 322

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.

2020 353

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 287

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

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.

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.

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.

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. Smith Collection/Gado /Contributor.

The Most Overlooked Essential for Multi-Unit Restaurants

ChowNow

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.

2021 78

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.

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.

6 Advertising Platforms And How to Use Them

Indoor Media

If your business chips in to buy the team uniforms, you should ask to print your logo on them. When it comes to advertising, it’s best to feel out all your options. In some cases, it can be helpful to take advantage of different mediums during different seasons.

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

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.

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.

Retaining Restaurant Employees During the Pandemic: 5 Effective Ways to Reduce Turnover

Goliath Consulting

These decisions do not have to be big ones—they can be as small as choosing uniform styles, weighing in their opinions on new policies, or even allowing them to choose the background music.

2021 78

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.

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 85

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.

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?

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 150