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

Sling

SEPTEMBER 7, 2020

At first glance, you may think that employee training is all about teaching your employees to perform their job according to your standards and procedures. Provide the right kind of training for your team and your business will run smoother than ever before. Effective Employee Training Methods. 1) Online Employee Training.

Training 78

Training Coaching Small Business Take-out 78

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

Perfect Daily Grind

AUGUST 20, 2019

The list of things you need to train your baristas on is long. A well-trained barista will help your coffee shop run smoother and put smiles on the faces of your customers. So, how long should it really take your new staff members to become fully trained baristas? Internal team training at the Supracafé office in Madrid.

Training 101

Training Customer Service Food Safety Customer Experience 101

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 275

Hotels Fine Dining Front of House Back of House 275

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

Culinary Cues

NOVEMBER 10, 2023

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. Why not highlight them on your social media pages or in your restaurant blog. Invest in their excellence and they just might invest more in yours.

Seminar 358

Seminar Front of House Workshop Back of House 358

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

JUNE 7, 2023

If you’re reading this article, it’s because you have suffered from the ill effects of stress on the job. So, here are some thoughts (nothing new here, but always worth reinforcing): [] TRAIN AND DELEGATE “When will I find the time to teach anyone to be as thorough as me?” Once again, train and delegate as much as you can.

Training 329

Training Article Take-out Café 329

Culinary Cues

OCTOBER 11, 2022

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. Share, teach, and train others – this is the fuel that drives your own leadership engine. PLAN BETTER – TRAIN HARDER. Over 800 articles about the business and people of food).

Leadership 385

Leadership Fine Dining Workshop Training 385

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

ChowNow

JUNE 5, 2024

In this article we will walk through strategies for growing the number of restaurant reviews on your Google profile, and how you can leverage this feedback to boost loyalty and attract new diners. Train your staff to ask for reviews at the end of a meal when customers express satisfaction.

Email Marketing 140

Email Marketing Social Media Website Management Online Ordering 140

Culinary Cues

JUNE 3, 2024

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 Am I following my roadmap?”

Uniforms 307

Uniforms Coaching Point of Sale Waste 307

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

Sling

FEBRUARY 10, 2021

In this article, the workforce-management experts at Sling define suggestive selling, examine how it can boost business, and give you tips for training your team to incorporate this process into their communication with customers. Tips For Training Your Team In Suggestive Selling. Schedule Time For Suggestive Selling Training.

Training 78

Training Employee Relations Customer Experience Customer Service 78

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

JULY 19, 2022

You must teach and train the fundamentals, the processes, the flavor profiles, and the history behind cooking a certain way. Provide reading materials or links to articles that will reinforce what you say – it is important! [] SHOW (TRAIN): Very few things in life will sink in and become innate unless they are practiced.

Training 372

Training Presentation Employee Relations Article 372

Culinary Cues

MAY 3, 2023

I remember reading an article about a studio drummer by the name of Bernard Purdy who has played on more records than you can count. You don’t always get what you pay for, but you do with bread. It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this.

Food Truck 468

Food Truck Customer Experience Food Supply Take-out 468

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

JUNE 13, 2023

The plight of the worker has been immortalized in books, articles, blogs, social media posts, union contracts, songs, and movies for as long as those methods of communication have existed. So here is the point of this article: “Work is important to our physical, mental, and emotional wellbeing. Of course, I could go on and on.

Article 311

Article Social Media Blog Café 311

Culinary Cues

AUGUST 28, 2023

I am tired of the media focusing on the stories of exception, drooling about zealous articles that point to unacceptable kitchen environments, glamorizing the negative through their “reality” shows and movies, and then following up with dramatic writing about how hard it is for restaurants to find help and survive in such a fragile marketplace.

Entertainment 367

Entertainment Back of House Consumer Goods Recruiting 367

The Restaurant Times

OCTOBER 23, 2021

How To Train Your Restaurant Staff For COVID-Appropriate Behavior . This article will list down the things you need to implement in your restaurant while adjusting to the new normal. . Train your staff for COVID appropriate behaviour as you adjust to the new normal as well as protect your reputation among customers.

Training 52

Training Kitchen Safety Food Safety Front of House 52

Sling

DECEMBER 19, 2020

Once considered a supplement to the standard training program, virtual training is now the preferred — and sometimes only — option for managers and owners who want to improve their team’s skills. Virtual Training 101. Not all virtual training software is created equal. 4) Prepare Your Virtual Training Presentation.

Training 78

Training Management Management Employee Relations 78

Culinary Cues

MARCH 4, 2022

I would assume that many chefs who read this article – at least the ones from my generation have reflected on where they are, what they have done, and what they are still able to do. We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc.

Coaching 473

Coaching Training Fine Dining Article 473

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

APRIL 22, 2024

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 I don’t like to rant, but this is a rant worthy topic.

Consumer Goods 287

Consumer Goods Pricing Customer Experience Hospitality 287

Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new.

Workshop 365

Workshop Article Uniforms Take-out 365

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

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

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

AUGUST 24, 2023

Well, re-read this article and let me know what you think. 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

Back of House 409

Back of House Front of House Food Order Uniforms 409

Culinary Cues

APRIL 10, 2023

If I were the outlier who simply was fortunate (or plain lucky) then I would be remiss in writing this article. When we allow perceptions to rule, when we fail to counteract the generalizations, and when we turn our backs on those who have legitimate complaints and concerns, then we are complicit in the creation of erroneous beliefs.

Employee Relations 475

Employee Relations Restaurant Law Waste Article 475

Culinary Cues

JULY 31, 2022

That’s a load of negativity to digest – no wonder the title to this article makes some people believe that it’s true. For the Restaurateur: Are you willing to take a hard look at your business model and change how you attract, train, invest in, compensate, and evaluate your staff? PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Food Supply 396

Food Supply Training Supplies Café 396

Culinary Cues

SEPTEMBER 4, 2023

You can see it moving in and taking up lodging in our social media streams, in books that are published, articles in the news, music that is written, and a change in what we find on our televisions. Loneliness creeps in, isolation breeds a lack of trust, and even festers anger, anxiety, and a sense of worthlessness. Food for thought.

Social Media 351

Social Media Food Safety Retail Back of House 351

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. PLAN BETTER – TRAIN HARDER. When we add an unprecedented pandemic on top of this then all bets are off. This is the only way that the restaurant business makes sense today.

Customer Experience 371

Customer Experience Café Training Hospitality 371

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. There needs to be a symbiotic relationship between the two.

Kitchen Safety 327

Kitchen Safety Back of House Front of House Food Safety 327