7 Shifts

JUNE 3, 2022

Learn more about how Kelly McCutcheon and her team established Hopdoddy's core values in our blog post guide, and listen to Kelly on the podcast here. Showcase your core values in your employee handbook, in new-hire training, on your company careers page. The Solution: Create a training program. Communication is lacking.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

FEBRUARY 27, 2025

.” Jack Welch Welch, the visionary past CEO of General Electric points to the most important role of a leader (chef, manager, restaurant owner) which is to develop their staff, to mentor them, to teach and train, and feed their passion until they match or even surpass your own abilities. This is the sign of true leadership.

Consumer Goods 266

Consumer Goods Presentation Leadership Dine-in 266

Culinary Cues

NOVEMBER 2, 2024

You are part of a team with a common mission that involves communicating through food. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food)

Coaching 346

Coaching Take-out Food Order Inventory 346

Culinary Cues

MARCH 25, 2021

The chef in an operation is the ultimate problem-solver. [] COMMUNICATION: Great ideas, helpful experiences, and important decisions will fail to meet objectives unless the chef is able to effectively communicate verbally and in writing. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Communication 447

Communication Coaching Fine Dining Influencer 447

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.harvestamericacues.com BLOG.

Beverage 509

Beverage Events Food Order Website Management 509

Culinary Cues

APRIL 8, 2020

THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] COMMUNICATION. As a professional cook you know that survival and eventual success depends on succinct, effective communication with your peers, the operations chef, vendors, and guests. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Communication 473

Communication Food Supply Customer Service Small Business 473

Culinary Cues

OCTOBER 19, 2020

All of the aspects of understanding oneself and those around you are at play at every moment in the kitchen. [] COMMUNICATION. Communication in all of its forms is essential in a well-run kitchen. Verbal, body language, written communication, and eye contact are used by cooks – all the time. PLAN BETTER – TRAIN HARDER.

Restaurant Law 449

Restaurant Law Communication Café Take-out 449

Culinary Cues

MAY 13, 2023

This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function.

Hotels 458

Hotels Point of Sale Cash Management Training 458

Culinary Cues

AUGUST 31, 2020

The environment that is a result will surely drive a wedge between management and staff. [] POOR COMMUNICATION. “I This is what brings a team together and firing on all cylinders. [] LACK OF TRAINING. When you hire a person you own the responsibility to inform, train, teach, and improve their abilities.

Leadership 430

Leadership Point of Sale Training Coaching 430

Modern Restaurant Management

SEPTEMBER 16, 2020

Train staff to handle these calls well and keep people coming back. They should talk about these precautions in their blog posts, at the top of the homepage of their website, on their Google My Business listings, and on their Google and social media ads. Annabel Maw, Director of Communications, JotForm.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Culinary Cues

JANUARY 11, 2022

Successful restaurateurs are ones who understand the power of people marketing, of keeping the name of the restaurant in the public eye and communicating effectively with existing and potential customers. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Customer Experience 399

Customer Experience Café Hospitality Customer Service 399

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Restaurant Law 424

Restaurant Law Education Definition Social Media 424

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. PLAY 2: Onboard & Train Your Seasonal Staff. Without proper training and engagement opportunities, your seasonal staff can keep sales in the minor leagues. Train and prepare staff to serve guests in a high-speed, high-volume environment.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

SEPTEMBER 14, 2019

It might be an in-service training session, a one-on-one demonstration to a young cook, a pre-meal session with front-of-the-house, or even a simple “words of wisdom” post on the employee bulletin board. COMMUNICATE. The best leaders shine as great communicators. PLAN BETTER –TRAIN HARDER – BE GREAT.

Front of House 310

Front of House Communication Back of House Reference 310

Culinary Cues

JANUARY 11, 2020

Ample research has been done pointing to the most significant culprit behind these issues – POOR COMMUNICATION! We live in a world where numerous communication tools are available and where an overload of ineffective communication abounds, confuses, and even irritates those on the receiving end.

Communication 341

Communication Leadership Employee Relations Entertainment 341

Culinary Cues

SEPTEMBER 14, 2023

What are the signs of cooks and chefs feeling the mental and emotional pressure of the job: COMMUNICATION GAP: Once vocal, thought provoking, opinionated individuals who simply shut down and shy away from conversations or debate may very well be filled with angst, self-doubt, confusion, and anxiety. TRAINING: You can never train too much.

Employee Relations 413

Employee Relations Training Take-out Fine Dining 413

Culinary Cues

AUGUST 14, 2020

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Small, personal and people first always shines above large and business first. Bigger isn’t always better. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks podcast.

Small Business 403

Small Business Leadership Customer Service Café 403

Culinary Cues

JUNE 7, 2021

Make the effort, make the contact, show respect, communicate frequently, and build a relationship with those who can become your “go to people” when support is what you need. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. How will you acquire those skills? Your success is within your grasp. Café Talks PODCAST.

Social Media 450

Social Media Communication Café Take-out 450

Culinary Cues

FEBRUARY 1, 2021

We are communicators, ambassadors, and speakers of the universal language of food. The preparation and sharing of food brings all of our senses into alignment and points us to the question: “what am I capable of creating and how can I communicate what I am feeling with others through food?” PLAN BETTER – TRAIN HARDER.

Small Business 391

Small Business Front of House Customer Service Communication 391

Culinary Cues

MARCH 22, 2020

Do what family members do: be concerned, communicate, offer to help where possible, be sincere, and reassure them that the restaurant will be there when this crisis passes. It is critical that communication with employees focus on the importance of the work that cooks, chefs, servers, bartenders, etc. PLAN BETTER – TRAIN HARDER.

Operations 385

Operations Guest Recovery Government Communication 385

Culinary Cues

JANUARY 15, 2022

This is how a cook can be fulfilled – knowing he or she is communicating with another person and setting the stage for happiness, even if it is for a short period of time. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This is what being a cook is all about. Bill Bradley. Reach for the stars.

Uniforms 436

Uniforms Front of House Food Safety Healthcare 436

Culinary Cues

MAY 5, 2020

It’s the most essential ingredient in effective communication. It doesn’t make sense to reopen without a well thought out plan on how to keep all stakeholders safe, how to communicate your commitment to everyone, how to live that commitment, and how to rebuild a level of trust that alleviates fear and anxiety. Start Today!

Kitchen Safety 301

Kitchen Safety Food Safety Food Truck Communication 301

Culinary Cues

FEBRUARY 16, 2022

I know how difficult staffing is right now, believe me – I hear it every day from every chef that I communicate with. This will be the type of person you want by your side when things get difficult. [] Cooking is how I am most comfortable communicating with others. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Uniforms 401

Uniforms Hiring Consumer Goods Communication 401

Culinary Cues

JANUARY 3, 2023

When we care about people, when their experience is important to us, when we communicate the very best of what hospitality means then the whole feel of the business falls in line. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Happy, welcomed employees produce happy food. _Danny Meyer. Restaurant Consulting.

Hospitality 407

Hospitality Customer Experience Customer Service Small Business 407

Culinary Cues

FEBRUARY 3, 2020

In the later years of a career, and as long as a chef walks on the face of the earth, he or she can continue to make a difference by sharing what they know, guiding others through the process, becoming a mentor and sage to others, and finding ways to communicate those strengths to as many people as possible. PLAN BETTER – TRAIN HARDER.

Seating 572

Seating Uniforms Take-out Communication 572

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. For more information, visit click here.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

JUNE 29, 2024

The service staff members have been well-trained and are enthusiastic about the restaurant concept. This means a lot and will help to bring them back time and again. [] REGULAR COMMUNICATION FROM THE CHEF & OWNER: The dining experience includes the bookends of enticement and follow up. So, that should be it.

Dine-in 318

Dine-in Customer Experience Back of House Customer Service 318

Culinary Cues

DECEMBER 30, 2019

Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Make sure that owners retain ample ownership of the concept, standardize as much as possible, and constantly train a strong bench of people who can step up to the plate if the chef departs. [] FAILING TO ASK THE CUSTOMER.

Cash Management 287

Cash Management Point of Sale Leadership Website Management 287

Culinary Cues

JULY 20, 2021

Anger over a realization that a kitchen did not meet expectations can often be associated with a realization that the chef failed to properly train or communicate. Now, of course, it is part of the chef’s job to train cooks to be conscientious about costs, but you get the general idea. PLAN BETTER – TRAIN HARDER.

Training 474

Training Leadership Café Waste 474

Culinary Cues

APRIL 9, 2020

Restaurants are absolutely essential to our way of life and the way that we communicate our feelings and emotions. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. We even rely on that restaurant to pass along bad news in hope that the environment will temper the emotions that accompany that message.

Customer Experience 510

Customer Experience Customer Service Dine-in Sports 510

Culinary Cues

APRIL 26, 2020

Whatever you plan now, it is imperative that it includes the standards and training that will feed into rebuilding trust between you and your guests. We all need loyalty to thrive. [] COMMUNICATE, COMMUNICATE, COMMUNICATE. It has never been more important to communicate than right now.

Guest Recovery 335

Guest Recovery Kitchen Safety Customer Service Food Safety 335

Culinary Cues

DECEMBER 5, 2023

Sous chefs are trainers, schedulers, production managers, quality control geeks, motivators, timing engineers, communicators, organizers, and roundsmen able to fill in any position where they might be needed. Wax on, wax off. [] The sous chef is the second in command – the person who is the lead operations manager.

Kitchen Safety 398

Kitchen Safety Food Safety Back of House Front of House 398

Culinary Cues

MARCH 21, 2022

Never underestimate just how important this is for the guest, for the demeanor of those who work in the kitchen, for the communication between front and back-of-the-house, and for the success of the restaurant. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 386

Front of House Back of House Point of Sale Food Order 386

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Health, Allergen, and Food Safety Training and Certifications.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

MARCH 16, 2022

Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities. Communicate Company Goals and Values. Another key strategy is talent management. Compensate with Bonuses and Raises. No — not just a paycheck.

Front of House 370

Front of House Back of House Communication Customer Service 370

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 344

Food Truck Back of House Education Training 344

Culinary Cues

MAY 16, 2022

There is a level of non-verbal communication that defies explanation – communication that keeps everyone in sync, seemingly knowing what every person in the team is doing or is about to do so that work flowed with precision and grace. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Here we go!

Café 377

Café Front of House Point of Sale Back of House 377