Culinary Cues

JANUARY 29, 2024

We have labored over the effects of this change but have been very slow to reinvent the way that we do business – to once again, create an environment where individuals relish the opportunity to learn and grow as cooks, exhibit passion about the craft, wear their uniforms with pride, and feel great about saying: “I’m a cook!”

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Kitchen Safety Guest Recovery Uniforms Food Safety 389

Culinary Cues

NOVEMBER 10, 2023

Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”. 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.

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Culinary Cues

FEBRUARY 17, 2023

What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”? The idea for this article began years ago when I was helping a friend come up with a name for her restaurant.

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Uniforms Article Café Small Business 373

Culinary Cues

OCTOBER 27, 2020

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. I have recently read articles that claim that the discipline and order of chefs as far back as Escoffier or as contemporary as Ferran Adria or Thomas Keller are no longer appropriate or needed. PLAN BETTER – TRAIN HARDER.

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Uniforms Airlines Food Order Fine Dining 467

Culinary Cues

DECEMBER 15, 2023

If you happen to pass a soldier in uniform – don’t simply smile and say “thanks for your service” – take a moment to ask where they are from, where stationed, and how much longer will they be serving. Wish them a safe and happy holiday and your hope that they will be home again soon.

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Hospitality Travel Uniforms 2024 388

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?

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Hotels Front of House Fine Dining Back of House 278

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place. “How

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Back of House Front of House Food Order Definition 410

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.

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Workshop Article Uniforms Take-out 369

Culinary Cues

SEPTEMBER 14, 2023

DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. TRAINING: You can never train too much.

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Employee Relations Training Fine Dining Take-out 390

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

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Cash Management Uniforms Food Supply Café 305

Culinary Cues

AUGUST 4, 2022

When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” PLAN BETTER – TRAIN HARDER. Is it a case of not knowing how to be great or is it a real lack of desire? “Is Is it ignorance or apathy? Hey, I don’t know, and I don’t care.”.

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Culinary Cues

FEBRUARY 5, 2023

Do I wear the uniform with pride and am I committed to learning and growing as I master the craft?” Look in a mirror and ask the question: “Am I representing all that a professional cook can and should? Do I not only realize but also act out the importance of the position and the impact what I do has on the profession? Be that force!

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Consumer Goods Uniforms Café Blog 420

Culinary Cues

APRIL 9, 2024

Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. You thought – this is where people will notice me and jumpstart the next phase of my career. Look out chef – I’m coming for your job! Day one, you walk through those kitchen doors with a bit of swagger. Embrace it.

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Culinary Cues

APRIL 30, 2023

Involve other team members in the interview process, hire them conditionally for a few weeks and then assess how well they integrate before solidifying the position. [] TEACH, TRAIN, CREATE FEEDBACK OPPORTUNITIES, IMMERSE IN THE TEAM CULTURE, MENTOR, AND MEASURE.

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Employee Relations Sports Pricing Hiring 410

Culinary Cues

SEPTEMBER 21, 2023

Now, let’s get you in uniform and I’ll walk you through the kitchen.” 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

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Culinary Cues

JANUARY 28, 2023

Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean. Once the voice is determined, all parts of the restaurant begin to fall in place. When I walk into an operation where this is not evident, I feel profound sadness over missed opportunities.

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Food Supply Dine-in Uniforms Presentation 370

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important. How much time and effort are placed on this?

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Fine Dining Dine-in Front of House Design 321

Perfect Daily Grind

JANUARY 3, 2023

You may also like our article on whether coffee roasters should add robusta to blends if arabica prices increase again. When a smaller roaster expands to become a medium or large-sized coffee business, the costs of training and paying more experienced and skilled staff will increase,” Ioannis explains. Why are costs rising?

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Equipment Transportation Sustainability Technology 162

Perfect Daily Grind

MAY 30, 2023

You may also like our article on how automation is shaping the coffee industry. Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible. However, even among baristas who are more formally trained, there can still be inconsistencies between brewing techniques.

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Beverage Equipment Consumer Goods Customer Experience 147

Modern Restaurant Management

NOVEMBER 2, 2023

Having written over 300 articles for national trade magazines, I am often asked about industry-related topics. Training and education are imperative. Personal hygiene : Employees must maintain proper personal hygiene, such as washing their hands regularly and wearing clean uniforms to prevent the spread of bacteria.

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Kitchen Safety Food Safety Allergens Employee Relations 189

Culinary Cues

AUGUST 8, 2024

The fire of being “all in” is consuming and definitive of the person who wears the uniform. “In In each moment the fire rages, it will burn away a hundred veils. Fire is what we seek, what we sign up for, and what we spend a lifetime trying to understand.

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Uniforms Café Definition Take-out 378

Apicbase

AUGUST 29, 2024

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. This holistic approach enhances operational efficiency and supports staff training and development, ultimately leading to a better customer experience and improved financial performance.

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Perfect Daily Grind

SEPTEMBER 19, 2022

In fact, some industry professionals feel that traditional roast curves are becoming outdated as the specialty coffee sector continues to grow – meaning investment in training is essential for many roasters. You may also like our article on using roast curves to guide the roasting process. Want to read more articles like this?

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Equipment Technology Article Recycling 140

Cheetah

JUNE 14, 2021

If you are reading this article, you probably know that restaurants are facing turmoil as the most severe labor crisis ever experienced is hitting the industry. Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left. Here’s how. .

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BOH Back of House Front of House Employee Relations 148

Sling

NOVEMBER 23, 2023

In this article, we’ll discuss the three general stages of starting a business — learning, building, and working — and the specific steps within those stages that can help you get organized on the road to starting your own landscaping business. At first glance, learning how to start a landscaping business may seem like a daunting task.

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Culinary Cues

MARCH 14, 2024

We can take impeccable care of our chef uniform and careless about washing our hands for 20 seconds. Greatness and the intent to get there is not, nor can it be, selective. We can’t really choose to be great at grilling steaks and careless about the vegetables that accompany them. You are either in the pursuit of greatness, or you aren’t.

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Coaching Uniforms Fine Dining Customer Service 334

Goliath Consulting

MARCH 19, 2021

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. This is exactly how Ricky Girardi, previously director of HR and Training at a Chick-fil-A franchise, approached it,” Wang said. The Takeaway.

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Recruiting Small Business Magazine Hiring 78

Hot Schedules

FEBRUARY 12, 2021

In this article, we’ll go over the most common mistakes that business owners make when processing payroll, and they can be avoided in the future. That includes the time it takes to change into a work uniform, drive to a different job site, or participate in a training session. In fact, they happen pretty frequently.

Employee Relations 147

Employee Relations Retail Small Business Hospitality 147

Restaurant Engine

DECEMBER 9, 2020

In this article, we look at how to tell if you should start catering. Can you afford to invest in additional uniforms or aprons for your servers? Train your staff specifically for catering. Opening a catering business tied to your restaurant can add extra profits to your business. tweet this). Market your catering business.

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The Restaurant Times

OCTOBER 5, 2020

This article explains how restaurants in Saudi Arabia can calculate the net restaurant profit margin and improve it over a period of time. . Hire qualified staff and provide them with proper training to be efficient and more productive. Similarly, you can train your staff to multi-task. Restaurants generate high utility bills.

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The Restaurant Times

AUGUST 10, 2020

In this article, we will discuss the restaurant inventory spreadsheets that restaurateurs in Singapore must maintain and monitor. . Restaurant inventory management software is equipped with detailed reporting features and provides automated reports of most of the restaurant inventory data points discussed in this article.

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Culinary Cues

NOVEMBER 4, 2023

We were proud of our uniforms and what it represented, respected our tools, took the craft of cooking seriously and supported classical preparations. We hailed respect for Careme, Escoffier, Pointe, Robuchon, Trotter, Keller, Waters, Morimoto, Crenn, and Folse. We fear that all this tradition and history will be lost if we fully step away.

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Apicbase

MAY 18, 2022

In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. Provide ongoing support and training.

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The Restaurant Times

APRIL 13, 2022

You need not worry; this article will tell you everything you need to know to create a well-drafted restaurant operations manual. It contains various department-wise instructions, such as opening and closing procedures, necessary tasks for each shift, standard uniform and equipment for each shift, order of service, etc.

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Sling

JANUARY 13, 2020

In this article, we’ll introduce you to the concept of standard operating procedures, show you why you need them in your business, and give you tips for writing the best procedures possible. Standard Operating Procedures Defined. Why You Need Standard Operating Procedures.

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Sling

JANUARY 13, 2020

In this article, we’ll introduce you to the concept of standard operating procedures, show you why you need them in your business, and give you tips for writing the best procedures possible. Standard Operating Procedures Defined. Why You Need Standard Operating Procedures.

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Operations Document Airlines Tip Distribution 78

Sling

JANUARY 10, 2023

In this article, the experts at Sling will show you how to onboard your employees the right way so they feel comfortable and confident. Go on to list all the events, activities, introductions, training, and other elements you want the employee to experience in that time. Provide them with introductory training material.

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