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. So where will you get exposure to much, if not all of that?

Hotels 492

Hotels Point of Sale Cash Management Training 492

Modern Restaurant Management

NOVEMBER 27, 2023

This article will provide insights into restaurant maintenance strategies, best practices to implement them, and tips and tricks to drive long-term success. This type of maintenance is typically the responsibility of specially trained technicians.

Audits 309

Audits Equipment Food Safety Kitchen Safety 309

Modern Restaurant Management

JUNE 23, 2021

It is not enough to simply have one on hand, in fact it’s vital that staff is trained on protocols in the event of a kitchen fire. Employee training should ensure that everyone in the kitchen knows how to use the fire extinguisher. Clean your Commercial Fryer Regularly for Safety. Consult the Owner’s Manual.

Kitchen Safety 470

Kitchen Safety Food Safety Equipment Insurance 470

Modern Restaurant Management

JUNE 23, 2022

The hi-tech workforce has expanded into factories, warehouses, ecommerce delivery fleets, and this article’s focus: quick serve restaurants. Restaurant managers can now detect and avoid equipment failures before they happen. In fact, the hi-tech workplace is no longer the domain of office workers glued to computer screens.

Food 474

Food Food Safety Front of House Fast Casual 474

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Social Media 474

Social Media Cash Management Blog Equipment 474

Modern Restaurant Management

FEBRUARY 24, 2022

The problem this article addresses is the trickle-down of the “great resignation.” There are a few reasons: New employees often lack training; ill-equipped and inexperienced workers sustain more injuries trying to use machinery or tools with which they are not familiar.

Hiring 493

Hiring Hotels Insurance Guest Recovery 493

Culinary Cues

JANUARY 11, 2022

We do know it will be different and the Baker’s Dozen list in this article will be only the start for those who think they are ready to take the leap. Are you willing to take the leap and dive into the deep end of the pool and are you equipped with proper floatation to ensure that you don’t sink to the bottom? CAFÉ Talks Podcast.

Customer Experience 440

Customer Experience Café Hospitality Customer Service 440

Modern Restaurant Management

MAY 21, 2021

It’s no wonder that restaurant franchising is so popular — franchisees buy into a proven business model with built-in branding, training and production methods, and (hopefully) a solid customer base. Contracts/leases for equipment and services. interior elevations, lighting layout, kitchen equipment layout, etc.).

Franchising 508

Franchising Franchise Tip Distribution Design 508

Modern Restaurant Management

JUNE 25, 2020

Before ramping up operations, conduct training meetings with staff to discuss your restaurant’s protocol for reporting injuries and symptoms. During the training, encourage employees to document physically demanding job duties such as heavy lifting to help identify and plan around potential injury risks. Foster Good Hygiene.

Employee Relations 547

Employee Relations Customer Experience Communication Training 547

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 423

Pricing Consumer Goods Training Small Business 423

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 519

Beverage Events Food Order Website Management 519

Modern Restaurant Management

AUGUST 25, 2020

In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. Additionally, restaurants will experience a significant shift in technology and customer service.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Culinary Cues

MARCH 3, 2021

Menus became encyclopedic, the skills to execute these menus were over the top, the equipment that allowed for this level of creativity was space age and expensive, the intensity and stress in the kitchen was as heavy as lead, and the number of staff members required to execute this complexity was painful. PLAN BETTER – TRAIN HARDER.

Dine-in 449

Dine-in Small Business Seasonal Menu Café 449

Culinary Cues

APRIL 15, 2023

If we have any extra it would be our preference to give it to our employees, offer a steady paycheck to the owner/operator, and maybe fix or replace equipment that is beyond its useful life. Please don’t ask us to take it on the chin. We play an important role in the communities where we reside. We would love that.

Café 509

Café Seasonal Menu Point of Sale Social Media 509

Perfect Daily Grind

DECEMBER 15, 2019

They look after the equipment, cleaning machinery and spotting problems. Let’s take a look at some of the ways new equipment can help a coffee shop run smoother. . He points out that it improves consistency and is useful for trained and proficient baristas, as well as trainees. . Want to read more articles like this?

Equipment 181

Equipment Customer Service Customer Experience Article 181

Culinary Cues

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. You’re only as good as your mise en place.”

Front of House 319

Front of House Food Order Customer Service Customer Experience 319

Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. Training new people is easier with shorter menus.” The company will bring back furloughed employees and look to make new hires as necessary to prepare and train staff for reopening. There will be staff that don’t come back.

Food Safety 511

Food Safety Front of House Back of House Seating 511

Culinary Cues

DECEMBER 5, 2023

It is one of the most essential positions in the kitchen, operated by a person who is responsible for the single most expensive piece of equipment and one of the costliest inventories (China, flatware, glassware). It gives you a chance to demonstrate work ethic and your ability to be part of a team. Wax on, wax off, young grasshopper.

Kitchen Safety 433

Kitchen Safety Food Safety Back of House Front of House 433

Culinary Cues

JULY 19, 2022

You must teach and train the fundamentals, the processes, the flavor profiles, and the history behind cooking a certain way. Is there a reason for a process, the type of equipment used, timing, steps in flavor building, or using one specific ingredient over the other? PLAN BETTER – TRAIN HARDER. Patience is part of the game.

Training 434

Training Presentation Employee Relations Article 434

ChowNow

JULY 17, 2024

In this article, we’ll walk through a comprehensive guide on how to write an operations plan for your restaurant, complete with examples. Dishwashers: Clean dishes, utensils, and kitchen equipment ( Dishwasher job description ). Check out this article for additional job descriptions of key team members.

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

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 373

Food Truck Back of House Education Training 373

Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. It was an emotional experience reading this article and knowing that thousands of other chefs and restaurateurs across the country could have written a similar one. PLAN BETTER – TRAIN HARDER.

Article 375

Article Point of Sale Take-out Dine-in 375

Culinary Cues

AUGUST 22, 2022

The kitchen was not filled with the most sophisticated equipment and certainly not computerized. PLAN BETTER -TRAIN HARDER. More than 800 articles and short stories on kitchens & restaurants. This restaurant was their house, and they had a handle on how the house was doing. Harvest America Ventures, LLC. CAFÉ Talks podcast.

Seating 473

Seating Front of House Back of House Cash Management 473

Modern Restaurant Management

MARCH 9, 2020

A recent expert article shared information about the rise of botnets manipulating online reviews, which results in damaging a business's reputation. The software is also backed by a trained compliance team to investigate all reports of misuse and fraud. A Human Touch to Help.

Customer Experience 462

Customer Experience Social Media Customer Service Technology 462

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. This is a summary of our earlier article, “Responding to COVID-19’s Impact on the Restaurant Supply Chain.” Multiple Sourcing and Backup.

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. The article was my first to go viral allowing me to realize that so many chefs and cooks were looking for a structure that defines what it means to be a professional. Respect is the most important foundation of success in any field.

Kitchen Safety 395

Kitchen Safety Back of House Front of House Food Safety 395

7 Shifts

AUGUST 18, 2024

Equipment : What equipment will you need? Sourcing the Right Equipment Your budget, target market, and concept will dictate your equipment needs. The size of the space is important, as you'll need enough room for customers and all of your bar's equipment. We'll cover all of this later in this article.

Bar 370

Bar License Email Marketing Customer Service 370

Culinary Cues

JULY 25, 2023

In that moment I realized my job as a chef was more than operating a restaurant kitchen, more than ensuring consistently great food on every plate, and much more than training cooks about technique. If you ever have a desire to be a chef, and owner, a manager, or a leader you can apply this to people as well.

Food Truck 406

Food Truck Reference Café Take-out 406

Culinary Cues

JULY 15, 2022

Most of the articles we read point to the pandemic as the culprit as well as the centralization of processing ownership. PLAN BETTER – TRAIN HARDER. But not enough attention is being given to the issues surrounding the supply chain and the lack of real solutions. Think ahead and learn to adapt. CAFÉ Talks Podcast.

Food Supply 438

Food Supply Food Truck Consumer Goods 2000 438

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Standardized training across all of your locations unifies all employees to work within the guidelines you've created. Delegating Responsibilities.

Management 370

Management Management Document Hiring 370

Culinary Cues

JUNE 4, 2023

Treat the ingredients you work with and the equipment you use as if you bought them with your own money. Treat the dishwasher with respect. Treat everyone with respect. Remember that no job is beneath you and everything in a kitchen is everyone’s job. Are you proud of your work?

Brewery 411

Brewery Equipment Book Blog 411

ChowNow

JULY 1, 2024

In this article, we will explore practical and actionable steps that you can take to reduce food costs and operating expenses, without sacrificing the quality and service your diners expect. Now, let’s walk through a few ways you can save on equipment and utility expenses.

Operations 195

Operations Food Website Management Online Ordering 195

Goliath Consulting

APRIL 28, 2020

In our previous blog article, we briefly touched on the various advantages of third party delivery services, like how outsourcing delivery to a third-party service has an advantage of allowing smaller, local restaurants to get started quickly (2). Provided drivers/ No training required. So where is food delivery headed post-COVID-19?

Delivery 269

Delivery Food Back of House Franchising 269

Modern Restaurant Management

JULY 5, 2023

This article explores how QSRs can harness the power of technology to enhance operations, deliver more engaging experiences, reduce costs and increase profitability. Simultaneously, the industry is coping with cost pressures and demanding streamlined tech solutions that consolidate operations.

Hospitality 449

Hospitality Customer Experience Customer Service Loyalty Program 449

Goliath Consulting

MAY 8, 2020

While it may seem like a big opportunity, off-premise catering is also a lot of work—requiring your time and energy for adding necessary staff, purchasing delivery vehicles, acquiring needed equipment, and paying for miscellaneous expenses that come with the service (2).

Catering 248

Catering Point of Sale Delivery Customer Service 248

The Rail

AUGUST 28, 2024

In this article, we will explore the key aspects that need to be taken into account to maintain and even increase customer loyalty when relocating a restaurant. This plan should encompass tasks such as packing, moving equipment, and setting up the new interior space. A well-trained customer service team is essential to achieving this.

Loyalty Program 219

Loyalty Program Customer Service Social Media Customer Experience 219

Modern Restaurant Management

APRIL 2, 2020

Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. Regional Training Forums – in-person and virtual meetings across the U.S. Hospitality Training Magazine – articles and member blogs with practical training content. To learn more, click here.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516