Culinary Cues

APRIL 29, 2024

The industry expects that many managers will need to belittle and embarrass employees for their quality of work often resulting from the lack of training provided. Other solutions will emerge if the employee feels a sense of worth, is properly trained, is supported, and is recognized as an important part of the whole.

Front of House 242

Front of House Back of House Training Customer Service 242

Culinary Cues

NOVEMBER 10, 2023

Why not highlight them on your social media pages or in your restaurant blog. Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about. Invest in their excellence and they just might invest more in yours.

Seminar 358

Seminar Front of House Workshop Back of House 358

Restaurant365

AUGUST 21, 2020

Cultivating a library of tools for your new hires, such as company handbooks, checklists, and training manuals, can help you start off on the right foot. Teaching your policies, training your managers, and educating your employees about your code of conduct can help you respond quickly and transparently to any complaints that arise.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit.

Hiring 395

Hiring Training Pricing Leadership 395

Culinary Cues

OCTOBER 19, 2023

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? How many inner musicians, writers, athletes, teachers, entrepreneurs, cooks, chefs, and restaurateurs never rise to the surface because they were never recognized, encouraged, trained, taught, or given the opportunity?

Training 371

Training Seasonal Menu Back of House Leadership 371

Culinary Cues

APRIL 23, 2023

Chefs have the experience to do this or the network of professionals who can serve as a planning resource. [] HAVE YOU EVER DEVELOPED, STANDARDIZED, AND THEN TRAINED STAFF TO PREPARE A NEW MENU ITEM: Start to finish, the right way to bring an item to the menu is to go through this process until all the “I’s” are dotted and the “T’s” are crossed.

Seasonal Menu 484

Seasonal Menu Leadership Training Fine Dining 484

Typsy

OCTOBER 8, 2019

While your team should have innate instincts about how to serve guests, they’ll need rigorous hospitality industry training to ensure that they adhere to your hotel or restaurant’s high standards. In this blog post, we’re sharing the best hospitality training tips and resources to transform your staff into hospitality superstars.

Training 119

Training Hospitality Hotels Customer Service 119

Culinary Cues

MARCH 3, 2024

PLAN BETTER – TRAIN HARDER – TEAMS RULE Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

Leadership 372

Leadership Restaurant Law Social Media Sports 372

Sling

NOVEMBER 21, 2022

Running a diversity and inclusion training program may be the answer. In this article, we discuss some of the diversity and inclusion training programs in which your business can enroll and give you ideas for less-formal activities you can run on your own. Diversity and inclusion training programs. Table of contents.

Training 78

Training Certification Online Ordering Article 78

TastyIgniter

MAY 12, 2024

This blog post provides valuable insights on how to improve restaurant excellence by focusing on both front-of-house (FOH) and back-of-house (BOH) operations.

Front of House 96

Front of House Back of House FOH BOH 96

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. Know what you want and chart a path.

Hotels 430

Hotels Point of Sale Cash Management Training 430

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 432

Kitchen Safety Food Safety Coaching Training 432

Culinary Cues

DECEMBER 15, 2023

All the best in 2024 – Harvest America Cues Blog PLAN BETTER – TRAIN HARDER – BE KIND AND GRATEFUL, OFFER A HELPING HAND – GIVE MORE THAN YOU RECEIVE. Whatever and however you celebrate – take the time to think of and offer what you can to those who are less fortunate.

Hospitality 384

Hospitality Travel Uniforms 2024 384

7 Shifts

OCTOBER 21, 2021

On the 7shifts blog and social media, we seek to provide actionable and informative content to help restaurant people learn about every corner of the industry. But we also recognize that many managers are often thrust into these positions with little to no formal training. Hiring & Training Course. You'll learn: ??

Management 195

Management Management Website Management Social Media 195

Typsy

JUNE 11, 2020

Today, Typsy Blog is taking an in-depth look at why online supplier product training is going to be essential for the future success of your hospitality business. We can return to the success that hospitality enjoyed before, but we can’t fully arrive if we haven’t adapted to the post-COVID world.

Training 97

Training Hospitality Catering Blog 97

Culinary Cues

FEBRUARY 10, 2024

The best operators train restaurant eyes and teach their employees to be ambassadors for greatness. Seek out the details and then prioritize corrective action. It’s never too small to worry about. Now, take it a step further and begin to imbed these restaurant eyes into the culture of the restaurant. It’s not hard, but it is relentless.

Uniforms 364

Uniforms Small Business Dine-in Training 364

Restaurant365

DECEMBER 6, 2019

Every time a staff member leaves, you incur the additional cost of hiring and training a replacement. The post Guest Blog: How a Mobile POS Can Increase Restaurant Revenue appeared first on Restaurant365. This is especially helpful to servers when a large group wants to split the check multiple ways. Help to Decrease Staff Turnover.

POS 117

POS Blog Mobile Ordering Front of House 117

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food.

Guest Recovery 406

Guest Recovery Seasonal Menu Presentation Customer Experience 406

Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” Restaurants must invest the time in training.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448

Culinary Cues

JANUARY 29, 2024

Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow. These skills will take time and dedication to master – start today!

Kitchen Safety 385

Kitchen Safety Guest Recovery Uniforms Food Safety 385

Culinary Cues

NOVEMBER 25, 2023

Hire attitude. [] TEACH AND TRAIN This is the chef’s primary job. Everything else falls into place if your staff are properly trained and as a result – confident in their abilities. [] EFFICIENCY WANES AFTER 10 HOUR SHIFTS It’s easy to abuse the most competent employees.

Seasonal Menu 357

Seasonal Menu Food Supply Training Presentation 357

The Restaurant Times

JANUARY 28, 2022

One of the best ways to answer the question is efficient staff training. A well-trained staff saves a restaurant both time and money, which eventually leads to higher profitability. Therefore, you must ensure that your entire staff is provided continuous training so that they remain exceptional in a highly competitive industry.

Training 52

Training Food Safety Restaurant Law Customer Service 52

Culinary Cues

SEPTEMBER 14, 2023

TRAINING: You can never train too much. Training is a sign of respect and a perfect way to build pride, confidence, team dynamics, and comfort among employees. If they are trained to be competent then confidence will be the result. When an employee is aware then they are comfortable.

Employee Relations 386

Employee Relations Training Fine Dining Take-out 386

Culinary Cues

DECEMBER 11, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

White Paper 322

White Paper Hospitality Fine Dining Reference 322

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Smaller portions lead to lower price tags, broader acceptance, and enhanced value from a well-designed, balanced meal. [] TRAINING: We all know the drill – it’s a business of pennies, but without everyone’s buy-in, those pennies will quickly evaporate.

Pricing 355

Pricing Training Consumer Goods Customer Experience 355

Culinary Cues

MAY 5, 2021

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 419

Hotels Coaching Employee Relations Training 419

Culinary Cues

JANUARY 20, 2024

Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Do it right! Serve it in a pot or French press, warm the milk and use quality sugar cubes rather than packets.

Fine Dining 393

Fine Dining Food Truck Back of House Pricing 393

Culinary Cues

NOVEMBER 20, 2023

Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Consolidate resources to build hospitality training programs for staff in the business community. Pool your resources to cover the cost of patron parking during busy times of the year.

Customer Experience 366

Customer Experience Customer Service Food Safety Retail 366

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Look at every dishwasher as your next cook in training. It is your job to teach and train, to show some empathy, but be tough and have very high expectations of your cooks.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

DECEMBER 5, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food Wax on, wax off, young grasshopper.

Kitchen Safety 370

Kitchen Safety Food Safety Back of House Front of House 370

Culinary Cues

JULY 16, 2022

He did, however, believe in support, training, mentoring, and empathy. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Dick was not the type of leader who would relinquish responsibility or point the finger at others. He had extremely high standards and did expect nothing less from those who worked with and for him.

Front of House 370

Front of House Back of House Education Leadership 370

Culinary Cues

APRIL 3, 2023

When the chef hires a new breakfast cook be the person chosen to train him or her. Focus on quality and consistency and then gradually build your speed until others marvel at your mastery of the egg station. When the chef says to a new hire: “Work with……and learn how to cook the perfect egg”, then you know you have reached greatness.

Seminar 473

Seminar Equipment Hiring Café 473

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee.

Food Truck 322

Food Truck Back of House Education Training 322

Culinary Cues

OCTOBER 30, 2023

It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. The path will involve a focus on physical plant, dynamic location, extraordinary service, relentless attention to detail, and way over the top food quality and uniqueness.

Fine Dining 357

Fine Dining Front of House Dine-in 2016 357

Culinary Cues

MARCH 22, 2023

They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. They work to find the best purveyors of ingredients, develop relationships with farmers, ranchers, fishermen, and cheesemakers to stock their shelves with the right raw materials.

Coaching 372

Coaching Fine Dining Café Training 372

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. Well, the pandemic is over, wait – no, the pandemic is not over – oh, the pandemic is now an endemic – wait “long-Covid” will be with many of us for some time; and the beat goes on. Food for thought.

Social Media 351

Social Media Food Safety Retail Back of House 351

Culinary Cues

NOVEMBER 11, 2022

You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Let everyone know exactly what you expect, get excited, show them how it should be done, and celebrate every act of excellence. [] BE THE EXAMPLE FOR OTHERS TO FOLLOW. Harvest America Ventures, LLC.

Customer Service 347

Customer Service Customer Experience Uniforms Point of Sale 347