7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

FEBRUARY 5, 2025

Commissaries for some restaurant chains have reduced the need for kitchens and trained cooks in individual units and the drive-thru has influenced Detroit to view your car as a dining space with added cup holders and space for holding food. Is the experience in jeopardy? Where theres a will there is a way.

Fine Dining 228

Fine Dining Food Supply Customer Service Recruiting 228

Goliath Consulting

JANUARY 6, 2023

Because of the change in employee demographics and relative inexperience, more restaurants are now moving away from traditional training. They are currently searching for new training systems that include different learning and portability modes. Training Trends in 2023. Data Training Systems. Offline Training Options.

Training 195

Training 2023 Employee Relations Travel 195

Culinary Cues

APRIL 23, 2023

Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? [] WHAT DO YOU KNOW ABOUT WINE: Is the wine list solely the responsibility of the sommelier, lead bartender, or dining room manager?

Seasonal Menu 505

Seasonal Menu Leadership Training Fine Dining 505

Culinary Cues

NOVEMBER 10, 2024

In the end, the restaurant’s purpose is to provide a forum for coming together and the role of chefs, cooks, servers, bartenders, managers, and owners is to ensure that the experience embraces and does not offend, satisfies and never disappoints, respects all who enter and be what guests want them to be.

Front of House 365

Front of House Back of House Sourcing Travel 365

Culinary Cues

MAY 5, 2021

My question to you is, how will management of Restaurants, Clubs and Hotels try to provide a sense of balance and wellbeing for the chefs who have the history of working from dawn until well into the night, six and sometimes seven days a week. REALIZATION, TRAINING, DELEGATION, AND RESULTS: Ultimately, owners and operators care about results.

Hotels 445

Hotels Employee Relations Coaching Training 445

Culinary Cues

NOVEMBER 25, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food Happy Thanksgiving. What are you thankful for?

Food Supply 348

Food Supply Uniforms Café Take-out 348

Culinary Cues

AUGUST 9, 2021

Internally, the guest experience owes a great deal to the housekeeping staff, the dining room servers and managers, bartenders and sommelier, dishwashers, prep cooks, bakers and pastry chefs, line cooks, expeditor, sous chef, and chef who holds the lead position in the kitchen. Look at every dishwasher as your next cook in training.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

JULY 15, 2024

A training investment in your people is an investment in the success of the business. A training investment in your people is an investment in the success of the business. So, you must train and then trust your employees to represent your best effort. This is your role as a leader.

Leadership 437

Leadership Food Truck Employee Relations Training 437

Culinary Cues

MAY 13, 2023

Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 458

Hotels Point of Sale Cash Management Training 458

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

MAY 8, 2023

If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax. A 34-hour work week is unthinkable, a 60 – 80-hour workweek is more like it.

Kitchen Safety 458

Kitchen Safety Food Safety Coaching Training 458

7 Shifts

OCTOBER 21, 2021

On the 7shifts blog and social media, we seek to provide actionable and informative content to help restaurant people learn about every corner of the industry. But we also recognize that many managers are often thrust into these positions with little to no formal training. Daily Management Course. You'll learn: ??

Management 195

Management Management Website Management Hiring 195

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. To this end, cooks know exactly what to do and are trained to execute accordingly. To make it simple, the restaurant can choose to be either chef centric or restaurant centric.

Hiring 421

Hiring Training Pricing Presentation 421

Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” Restaurants must invest the time in training.

Guest Recovery 450

Guest Recovery Uniforms Point of Sale Customer Experience 450

Culinary Cues

AUGUST 3, 2020

This may put a different spin on what restaurants look like in the future. [] TRAINING REALLY IS IMPORTANT: The pandemic has made it acutely obvious that TRUST is at the core of success for restaurants. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting.

Government 493

Government Training Small Business Consumer Goods 493

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

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. It is, however, the chef who is responsible to train those cooks how to prepare the dishes that the restaurant puts its signature on.

Back of House 537

Back of House Seasonal Menu Customer Service Front of House 537

Culinary Cues

APRIL 23, 2022

From the dishwasher to the prep cook, line cook to sous chef, and server to restaurant manager – food cost percentages must be something that everyone takes on as a job requirement. Train to these standards and manage them. Every employee must be involved in this process – not just management.

Food 412

Food Seasonal Menu Waste Point of Sale 412

Culinary Cues

JANUARY 8, 2021

So here is the good news: there will be ample opportunities in 2021 and beyond for chefs, cooks, managers, and service staff who recognize the immediacy of the challenge and the new skill set that will be required of successful players and leaders in the field. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

2021 471

2021 Social Media Kitchen Safety Restaurant Law 471

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 383

Training Customer Service Uniforms Leadership 383

Culinary Cues

OCTOBER 3, 2024

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. You need to do more than just hear the noise – you must truly listen to your employees, peer managers, and the guest. Never let the disease of mediocrity sneak in.

Coaching 401

Coaching Restaurant Law Training Article 401

Culinary Cues

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Why not highlight them on your social media pages or in your restaurant blog. Is there room to improve?

Seminar 387

Seminar Front of House Back of House Workshop 387

Culinary Cues

OCTOBER 19, 2023

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? How many inner musicians, writers, athletes, teachers, entrepreneurs, cooks, chefs, and restaurateurs never rise to the surface because they were never recognized, encouraged, trained, taught, or given the opportunity?

Training 399

Training Seasonal Menu Back of House Small Business 399

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

The Restaurant Group

FEBRUARY 23, 2025

With a solid Restaurant Inventory Management system, your kitchen runs like a well-tuned engine, keeping operations smooth and your customers happy. What Is Restaurant Inventory Management? Key Components of Restaurant Inventory Management 1. How to Implement an Effective Inventory Management System 1.

Inventory 88

Inventory Management Management Audits 88

Goliath Consulting

AUGUST 16, 2022

As mentioned in our last blog , digital adoption platforms make it easier for people to personalize and provide the necessary information base on the needs of the business and job roles. In addition, digital training also helps managers tailor the training courses to fit the trainee’s learning style best.

Training 195

Training Website Management Blog Management 195

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

7 Shifts

SEPTEMBER 15, 2020

Restaurant managers do it all. One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. That’s where our restaurant management checklist templates come in. Try 7shifts for free.

Management 195

Management Management Download Leadership 195

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. Every Chef, Manager, or Owner must understand systems and controls. PLAN BETTER – TRAIN HARDER.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 398

Cash Management Social Media Restaurant Law Communication 398

Culinary Cues

JULY 31, 2022

This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. 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.

Food Supply 421

Food Supply Training Supplies Café 421

Culinary Cues

AUGUST 28, 2020

Work at it, train for it, stand behind it, and make a difference. As owners, managers, and chefs – regardless of the hours that you invested in the job in the past, this is not the time to back off – this is the time to be even more present. INVEST IN TRAINING. This is not the time to cut back on training. BE PRESENT.

Social Media 447

Social Media Communication Loyalty Program Training 447

Culinary Cues

JANUARY 11, 2022

People who enter the restaurant business are typically individuals with a number of experiences working in other restaurants in positions from entry level to management. Those people who choose to become successful restaurateurs must have a strong background in finance and financial management. PLAN BETTER – TRAIN HARDER.

Customer Experience 399

Customer Experience Café Hospitality Customer Service 399

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

NOVEMBER 10, 2021

It wouldn’t take very long (measured in months) before there was more dissent among the rank and file and the union was back to the table with managers and operators. How can we make the work valuable, respected, manageable, interesting, and healthy for those who choose to view this as a career choice? PLAN BETTER – TRAIN HARDER.

Kitchen Safety 87

Kitchen Safety Training Take-out Mobile Ordering 87

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. Use Manager Log Books.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397