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.”

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 445

Food Supply Employee Relations Kitchen Safety Social Media 445

Culinary Cues

SEPTEMBER 14, 2023

Yes, I am talking about your corner restaurant and the employees who work there. TARDINESS OR NO SHOW: If dependability issues slip out of control and an employee is constantly late and has a record of not showing up when expected or scheduled, then it’s time to pay attention. It may or may not be work related, but it does impact work.

Employee Relations 413

Employee Relations Training Take-out Fine Dining 413

Culinary Cues

OCTOBER 24, 2020

There is certainly nothing wrong with this approach except that the result is typically an operation that lacks inspiration, lacks soul, and attracts employees who are less interested in passion and far more content to align with the operation that provides a dependable paycheck. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Menu 420

Menu Seasonal Menu Front of House Café 420

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.

Employee Relations 499

Employee Relations Restaurant Law Waste Article 499

Culinary Cues

APRIL 23, 2022

Train to these standards and manage them. To some operators there is a feeling that value is directly related to how large the portions are, but value is connected to the experience associated with ordering and consuming a menu item. Every employee must be involved in this process – not just management.

Food 412

Food Seasonal Menu Waste Point of Sale 412

Culinary Cues

APRIL 30, 2023

Paying employees, a respectable wage, seems like a commonsense approach, but it does not guarantee success. What you do with the level of quality invested in is far more important and relates directly to the culture and the system developed. “Is The same applies to any business, in this case – a restaurant. Is it worth it!

Employee Relations 433

Employee Relations Sports Pricing Hiring 433

Culinary Cues

MAY 23, 2021

These words can relate to our personal, political, economic, career centric, or spiritual lives – thus the reason they are so compelling and poignant. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. We can easily apply Dickens profound human summary to the state of the restaurant industry today. CAFÉ Talks Podcast.

Guest Recovery 449

Guest Recovery Front of House Employee Relations Back of House 449

Social Hospitality: Restaurants

MAY 18, 2020

Making special offers is one of the classic hospitality training tips that works for any type of business. Organize a wine tasting event, or anything related to local products. Provide Career Growth Opportunities for the Best Employees. The employees who work in the background are also important.

Hospitality 309

Hospitality Marketing Social Media Hotels 309

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Employee referrals are actually the best source of seasonal hiring (and frankly, hiring in general). PLAY 2: Onboard & Train Your Seasonal Staff. Train and prepare staff to serve guests in a high-speed, high-volume environment. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

FEBRUARY 16, 2021

This past year has been excruciatingly brutal on restaurants that simply haven’t been able to weather this relentless storm of pandemic related restrictions and consumer concerns. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. We’d live the life we choose. We’d fight and never lose. Mary Hopkins – 1968.

Fine Dining 446

Fine Dining Employee Relations Front of House Small Business 446

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Chances are, it's balancing the scheduling requests of dozens of employees each week. Check employee schedules to ensure plans match reality. This part of the job is arguably the most multi-faceted. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JULY 23, 2022

I have known him as student, employee, and friend for many years, I even attended his wedding. In fact, the majority of weddings that I have had the pleasure to attend have been for former students, employees, and food related friends. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Employee Relations 405

Employee Relations Workshop Events Social Media 405

Culinary Cues

JULY 23, 2020

Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Leadership 434

Leadership Definition Employee Relations Training 434

Culinary Cues

JANUARY 11, 2020

Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. But, the most effective way to improve this connection with employees is to communicate through storytelling.

Communication 341

Communication Leadership Employee Relations Entertainment 341

Culinary Cues

OCTOBER 23, 2019

The bar was fully set, there were two employees on duty, the ice was in the bin, and the cocktail napkins were fanned on the bar top. It’s a virus that shows no mercy, doesn’t attack just one type of people, is not related to any particular industry; cares little about age, size, ethnicity, or socio-economic background.

Hospitality 222

Hospitality Employee Relations Cash Management Training 222

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. The only time when pay is strictly related to the job title is when you only give back what is expected.

Workshop 393

Workshop Article Take-out Uniforms 393

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 401

Training Presentation Employee Relations Article 401

Culinary Cues

JULY 12, 2020

The pace is already different, there seems to be little sense of urgency, no panic based on work to be done – the panic is all related to fear of infection. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. There will be no more sliding between carts, shelves, and other cooks – one at a time is the rule.

Front of House 435

Front of House Back of House Dine-in Food Order 435

7 Shifts

JULY 10, 2020

Pssst, if this is your first opening, check out our blog on How to Start a Restaurant! ] When it comes to preparing your staff for your reopening, ensure you’ve updated their training for the latest health and safety procedures and precautions your restaurant will be observing. 1 Set goals for the event ??

Events 351

Events Social Media Kitchen Safety Seating 351

Culinary Cues

SEPTEMBER 27, 2023

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. Just like athletes – cooks need conditioning.

Employee Relations 416

Employee Relations Training Fine Dining Communication 416

Culinary Cues

MAY 28, 2022

The payback can be team unity, better understanding, pride, a feeling that the restaurant cares about employees, more open dialogue, stronger connections with management, and less friction between front and back of the house. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. www.harvestamericacues.com BLOG.

Front of House 347

Front of House Back of House Small Business Employee Relations 347

Culinary Cues

NOVEMBER 16, 2019

The minute the restaurant becomes a vehicle for a chef’s self-expression is the minute that begins to stress the system and drive the train in the wrong direction. Train your people well enough so that you could leave, but never assume that it will be the same without you. If it stretches beyond that – walk away!

Training 264

Training Employee Relations Customer Service Customer Experience 264

EATER

JULY 30, 2020

In many cases, the employees’ personalities were turned into their personal brands. I have definitely felt pressure to keep non-Mexican-cooking stuff off of my social media, and my old blog.”. BIPOC in food media are routinely not considered for assignments about things that don’t directly relate to their ethnicity or race. “I

Social Media 356

Social Media Employee Relations Magazine Food Order 356

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit. What an honor it is to cook for others.

Kitchen Safety 356

Kitchen Safety Back of House Front of House Food Safety 356

Culinary Cues

DECEMBER 5, 2019

From a personal perspective, I look back at how my professional vision evolved and how the decisions made in relation to that vision allowed me to stay the course. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Take Control of Your Career – TODAY! Harvest America Ventures, LLC. Restaurant Consulting.

Inventory 60

Inventory Employee Relations Take-out Training 60

7 Shifts

NOVEMBER 19, 2019

However, restaurant owners and leaders can take clear, actionable steps towards understanding and managing their labor cost percentage without taking a toll on employee productivity, customer satisfaction, or their bottom lines. Benefits (Health Care, Employee Discounts, etc.). What is Restaurant Labor Cost Percentage? Payroll Taxes.

Management 253

Management Management Employee Relations Restaurant Law 253

7 Shifts

JULY 24, 2020

Topics: Hospitality; hiring and training staff; building workplace culture. ?? By championing Enlightened Hospitality and hiring a team of 51 percenters, you’ll improve the customer experience and employee satisfaction—which will lead to more repeat business and reduced staff turnover. Published: 2009 ?? Author: Danny Meyer ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

APRIL 25, 2021

QUICK SERVICE: This is the food noise experience for both the customer and the employee. Cooks who work in these operations have a connection to the owner, and might even be related at some level. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The over-riding objectives are fast, consistent and affordable.

Food 439

Food Fine Dining Café Customer Experience 439

Modern Restaurant Management

SEPTEMBER 16, 2020

Train staff to handle these calls well and keep people coming back. Up to date info and employee processes will make the research and dining/ordering experience all the more impressive. Increase profits by pushing Bundle deals on higher-margin items. Extra side, desert, take-home dressing, etc. Impressions are everything.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Culinary Cues

MARCH 4, 2020

She became an entrepreneur and did a good job in this regard but lacked trust in her employees – especially male employees. The kitchen would often times experience meltdowns that were directly or indirectly related to her approach towards challenges. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Employee Relations 313

Employee Relations Hotels Take-out Restaurant Law 313

7 Shifts

FEBRUARY 26, 2021

Keep temperatures together —this may mean many bags or even packaging burgers separate from toppings For even more tips and tricks for takeout packaging, check out the MrTakeoutBags blog. 7shifts' data has seen a 243% growth in delivery-related roles (i.e. Logistics and Delivery ??

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

7 Shifts

MARCH 27, 2020

Can you give dine-in related employees other tasks to do that will benefit your business and ensure that they don’t lose their income? staff Telling employees that they won’t have any shifts for several weeks (or even months) is a difficult thing to do. If not, how can you support your staff during a shutdown?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Always hire for personality and then train the skills. You can train pretty much anyone if they are coachable and trainable. Mistake #11: They don’t train enough. How sad is that?

Coaching 337

Coaching Training Social Media Take-out 337

Modern Restaurant Management

JANUARY 9, 2020

Southern Glazer’s encouraged its employees to vote and select three organizations from a pool of 10 deserving charities on VolunCheers Online, the Company’s enterprise-wide employee volunteering and giving portal. More than 25 percent of Southern Glazer’s 22,000 employees across the U.S., Located at 1306 E.

Fast Casual 282

Fast Casual Customer Service Online Ordering Employee Relations 282

Social Hospitality: Restaurants

MAY 18, 2020

Making special offers is one of the classic hospitality training tips that works for any type of business. Organize a wine tasting event, or anything related to local products. The employees who work in the background are also important. The employees who work in the background are also important.

Hospitality 195

Hospitality Marketing Social Media Hotels 195

Restaurant365

AUGUST 21, 2020

For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. In addition, in the age of social media, your labor practices and HR policies are under closer scrutiny than ever by both your employees and the public. Design an employee onboarding process.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78