Blog Employee Relations Operations 
Modern Restaurant Management
AUGUST 12, 2024
Restaurants are integrating AI in many facets of their operations to gain a competitive advantage. While there are a host of compelling use cases for AI in the restaurant industry, many restaurant operators today are leveraging AI to transform back-of-house operations. billion of those losses occurring in the United States.
Culinary Cues
JULY 15, 2024
This disease is highly contagious without concern for age, gender, socio-economic status, education level, or factors related to a person’s focus on a healthy lifestyle. YOUR EMPLOYEES ARE YOUR GREATEST ASSET OR YOUR MOST SIGNIFICANT LIABILITY. So, here we are, fighting the effects of the disease of caring and knowing.
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Modern Restaurant Management
APRIL 2, 2020
The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. restaurant employees financially impacted by the coronavirus crisis. Clic here to d onate to the Foundation’s Restaurant Employee Relief Fund. This fund is designed to help those struggling employees.”
Culinary Cues
OCTOBER 24, 2020
The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public. Building a neighborhood restaurant where support for the operation is considered a responsibility of residents becomes a reality when that operation truly connects.
Culinary Cues
MAY 5, 2021
*Others may point to overly demanding owners and operators who expect that a salary paid infers that managers and chefs must be present whenever the restaurant or hotel is open for business. The buck stops here” is, in some people’s minds – carte blanche to use and abuse employees in certain positions. Is this true?
Culinary Cues
APRIL 10, 2023
To those operators who do things right, who care for their employees, who seek their input and value it, and who work hard to pay a fair wage, show empathy, and understand that the happy employee is the key to success – these perceptions and beliefs are a real dis-service.
Culinary Cues
NOVEMBER 17, 2020
In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. Restaurant employees are part of a culture that doesn’t fit anywhere else. PLAN BETTER – TRAIN HARDER.
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