Ken Burgin

FEBRUARY 4, 2024

Here are 40 training activities for chefs to run for waiters and front-of-house staff within a 15-minute session. General Food Tasting and Knowledge Training 1. Vegetable Tasting and Knowledge Training 1. ” Dessert & Sweet Food Tasting and Knowledge Training 1. Fruit Tasting and Knowledge Training 1.

Training 97

Training Seasonal Menu Front of House Presentation 97

Culinary Cues

OCTOBER 27, 2024

Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!

Training 353

Training Coaching Uniforms Café 353

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 359

Training Uniforms Customer Service Leadership 359

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 78

Training Website Management Blog Management 78

Restaurant365

AUGUST 21, 2020

Cultivating a library of tools for your new hires, such as company handbooks, checklists, and training manuals, can help you start off on the right foot. Teaching your policies, training your managers, and educating your employees about your code of conduct can help you respond quickly and transparently to any complaints that arise.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

AUGUST 26, 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 Twelve-hundred calorie meals are not healthy and actually – not enjoyable.

Dine-in 363

Dine-in Training Seasonal Menu Sports 363

Culinary Cues

NOVEMBER 10, 2023

Why not highlight them on your social media pages or in your restaurant blog. 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. Invest in their excellence and they just might invest more in yours.

Seminar 363

Seminar Front of House Back of House Workshop 363

Culinary Cues

SEPTEMBER 5, 2024

There’s hardly any time to train – they’ll need to learn on the job. 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

Tourism 389

Tourism Hospitality Café Training 389

Typsy

OCTOBER 8, 2019

While your team should have innate instincts about how to serve guests, they’ll need rigorous hospitality industry training to ensure that they adhere to your hotel or restaurant’s high standards. In this blog post, we’re sharing the best hospitality training tips and resources to transform your staff into hospitality superstars.

Training 119

Training Hospitality Hotels Customer Service 119

Culinary Cues

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. You’re only as good as your mise en place.”

Front of House 267

Front of House Food Order Customer Service Customer Experience 267

Culinary Cues

AUGUST 31, 2024

When properly developed and integrated into your operation, the mission statement will impact who you hire, how you train, the products you develop and sell, the way you lead and manage, how employees interact, the way that guests are approached, and how the world perceives you (the business) to be. Choose wisely.

Customer Service 320

Customer Service Social Media Customer Experience Reference 320

Culinary Cues

NOVEMBER 10, 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

Front of House 309

Front of House Back of House Sourcing Travel 309

Culinary Cues

APRIL 23, 2023

Chefs have the experience to do this or the network of professionals who can serve as a planning resource. [] HAVE YOU EVER DEVELOPED, STANDARDIZED, AND THEN TRAINED STAFF TO PREPARE A NEW MENU ITEM: Start to finish, the right way to bring an item to the menu is to go through this process until all the “I’s” are dotted and the “T’s” are crossed.

Seasonal Menu 488

Seasonal Menu Leadership Training Fine Dining 488

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 375

Training Seasonal Menu Back of House Small Business 375

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit.

Hiring 400

Hiring Training Pricing Leadership 400

Culinary Cues

OCTOBER 14, 2024

Remember how risky it was to take those training wheels off your bike at the age of seven or eight? If you never took a chance, then you’d still be depending on those training wheels and look silly when tooling down the sidewalk. [] ARE YOU WILLING TO PAY YOUR DUES Patience is a virtue that too many people lack.

Coaching 339

Coaching Employee Relations Take-out Training 339

Culinary Cues

OCTOBER 23, 2024

PLAN BETTER – TRAIN HARDER Compromise is a good thing; it helps the world go round. 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

Café 331

Café Pricing Hiring Blog 331

Culinary Cues

JUNE 9, 2024

I know, I know, you can’t find the help and those who do sign on are not professionally trained cooks, and you must pay them more than you can afford. They agree to pay for the restaurant experience assuming that talented people are handling those fresh ingredients from scratch, as they had been for generations. Food for thought.

Customer Experience 346

Customer Experience Café Training Customer Service 346

Culinary Cues

APRIL 29, 2024

The industry expects that many managers will need to belittle and embarrass employees for their quality of work often resulting from the lack of training provided. Other solutions will emerge if the employee feels a sense of worth, is properly trained, is supported, and is recognized as an important part of the whole.

Front of House 244

Front of House Back of House Training Customer Service 244

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. You can either be a driver of change in that operation or step outside and find a property that respects the process, the ingredients, and the people. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 382

Uniforms Front of House Back of House Food Supply 382

Culinary Cues

SEPTEMBER 30, 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

Pricing 314

Pricing Marketing Insurance Seasonal Menu 314

Restaurant365

DECEMBER 6, 2019

Every time a staff member leaves, you incur the additional cost of hiring and training a replacement. The post Guest Blog: How a Mobile POS Can Increase Restaurant Revenue appeared first on Restaurant365. This is especially helpful to servers when a large group wants to split the check multiple ways. Help to Decrease Staff Turnover.

POS 117

POS Blog Mobile Ordering Front of House 117

Culinary Cues

JULY 8, 2024

Training, teaching, coaching, and mentoring are the most important attributes of a successful chef. The older I am the more I understand: [] The purpose that is most significant is helping others to find their self-worth and grow. Yes, chefs, like parents, find the greatest satisfaction in nurturing others and helping them to find a purpose.

Coaching 377

Coaching Certification Hiring Training 377

Typsy

JUNE 11, 2020

Today, Typsy Blog is taking an in-depth look at why online supplier product training is going to be essential for the future success of your hospitality business. We can return to the success that hospitality enjoyed before, but we can’t fully arrive if we haven’t adapted to the post-COVID world.

Training 97

Training Hospitality Catering Blog 97

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. Hiring & Training Course. You'll learn: ??

Management 195

Management Management Website Management Social Media 195

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. Know what you want and chart a path.

Hotels 435

Hotels Point of Sale Cash Management Training 435

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 437

Kitchen Safety Food Safety Coaching Training 437

Culinary Cues

JUNE 29, 2024

The service staff members have been well-trained and are enthusiastic about the restaurant concept. The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach. So, that should be it. Again, create the context and set yourself apart.

Dine-in 300

Dine-in Customer Experience Back of House Customer Service 300

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

The Restaurant Times

JANUARY 28, 2022

One of the best ways to answer the question is efficient staff training. A well-trained staff saves a restaurant both time and money, which eventually leads to higher profitability. Therefore, you must ensure that your entire staff is provided continuous training so that they remain exceptional in a highly competitive industry.

Training 52

Training Food Safety Customer Service Restaurant Law 52

Culinary Cues

MARCH 3, 2024

PLAN BETTER – TRAIN HARDER – TEAMS RULE 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 80 interviews with the most influential people in food

Leadership 376

Leadership Restaurant Law Social Media Sports 376

Culinary Cues

DECEMBER 15, 2023

All the best in 2024 – Harvest America Cues Blog PLAN BETTER – TRAIN HARDER – BE KIND AND GRATEFUL, OFFER A HELPING HAND – GIVE MORE THAN YOU RECEIVE. Whatever and however you celebrate – take the time to think of and offer what you can to those who are less fortunate.

Hospitality 388

Hospitality Travel Uniforms 2024 388

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food.

Guest Recovery 408

Guest Recovery Seasonal Menu Presentation Customer Experience 408

Culinary Cues

MAY 5, 2021

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 424

Hotels Employee Relations Coaching Training 424

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Smaller portions lead to lower price tags, broader acceptance, and enhanced value from a well-designed, balanced meal. [] TRAINING: We all know the drill – it’s a business of pennies, but without everyone’s buy-in, those pennies will quickly evaporate.

Pricing 359

Pricing Consumer Goods Training Customer Experience 359

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Look at every dishwasher as your next cook in training. It is your job to teach and train, to show some empathy, but be tough and have very high expectations of your cooks.

Front of House 475

Front of House Customer Experience Dine-in Training 475

Culinary Cues

FEBRUARY 10, 2024

The best operators train restaurant eyes and teach their employees to be ambassadors for greatness. Seek out the details and then prioritize corrective action. It’s never too small to worry about. Now, take it a step further and begin to imbed these restaurant eyes into the culture of the restaurant. It’s not hard, but it is relentless.

Uniforms 368

Uniforms Small Business Dine-in Training 368