Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. In fact, you were probably on the receiving end of this group behavior, sometimes referred to as bullying. Can you tough it out? Right out of middle or high school groupism. Well, we’re not in high school anymore.

Leadership 426

Leadership Restaurant Law Social Media Sports 426

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Conflict Resolution” refers to the way one resolves an issue or problem between two or more people (4).

Leadership 348

Leadership Employee Relations Front of House Communication 348

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. What many chefs neglect to understand is that they are teachers, mentors, and life coaches.

Coaching 470

Coaching Café Training Take-out 470

7 Shifts

AUGUST 19, 2020

This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. Providing a restaurant staff training manual to new staff also suggests you take their role—and career development—seriously.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

EATER

SEPTEMBER 13, 2023

Even apart from the grief and mourning that still hangs in the air, on a very practical and tangible level, the Environmental Protection Agency estimates it will take months just to clear away the literal toxic debris. Lahaina’s ancient name refers to the ‘ulu trees that once grew so thick you could walk for miles beneath their shade.

Front of House 345

Front of House Back of House Food Truck Dine-in 345

Embrace the Suck

MARCH 27, 2020

Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). It was a bunch of mercenaries that only looked out for their own survival. Keep limping along and try to hold out until things “get betters”? There was a lot of drama.

Leadership 343

Leadership Cash Management Coaching Take-out 343

Culinary Cues

SEPTEMBER 1, 2023

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Are you meticulous about changing the oil in your deep fryer, or filtering out the smell of carbon build up on burner grates and broiler grids? What about the sounds of the kitchen?

Fine Dining 377

Fine Dining Dine-in Front of House Design 377

Embrace the Suck

APRIL 16, 2021

When I am coaching a client, I love to sit in the dining room and just listen. They just think that’s the way “things are” Which honestly is the biggest bunch of b t out there. Are you willing to look in the mirror and admit you might be the one holding your restaurant back because you are burned out?

Coaching 239

Coaching Social Media Hospitality Take-out 239

EATER

OCTOBER 14, 2021

My friend, ever the football nerd, told me I had to watch it immediately, sending along random tweets from out of context ted lasso ; at the time, I was busy watching all of ’90s sitcom The Nanny on HBO Max and had little space for anyone who wasn’t Fran Drescher. Ted Lasso was waiting to do exactly that. He’s Ted Lasso.

Coaching 274

Coaching Take-out Reference Small Business 274

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Embrace the Suck

JANUARY 24, 2022

Times like these bring out the best in some people and the worst in others. Some have added take-out and delivery. We all have had to take a hard look at our business models (even me) and asked what can I do now that the world has been forever changed. So let's talk about those habits. There was a lot of drama.

Cash Management 259

Cash Management Leadership Take-out Coaching 259

EATER

SEPTEMBER 6, 2023

They’re meeting with a team of coaches to finesse their routines. The gauntlet goes like this: In America, every year, cheesemongers gather at the Cheesemonger Invitational, which usually takes place in New York or San Francisco. I absorb all of that input and aggregate that into whatever comes out.

Training 350

Training 2010 Consumer Goods 2013 350

Embrace the Suck

JUNE 13, 2022

Having experience, work ethic and knowledge of how a restaurant operates is just 20% of what it takes. And my restaurant didn’t “take off” as I expected. Peter knew that sometimes when you find yourself hitting your head against the door you have to stop, reassess the situation and take a new approach.

Back of House 44

Back of House Food Truck Point of Sale Take-out 44

Modern Restaurant Management

MAY 28, 2021

. “While we know there is a pent-up demand for a return to dining in restaurants, we anticipate that our delivery and takeout business is here to stay as consumer needs continue to shift and they seek out different ways to experience IHOP favorites. Wienerschnitzel Signs New Deals.

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

7 Shifts

MARCH 29, 2023

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. As those changes were taking place and as the restaurant industry shifted, Valletta found himself drawn to what the team at bartaco was doing. I think that's the challenge.

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

Rocket Fuel

NOVEMBER 6, 2024

With the end of the year approaching, there are specific actions HR can take to make their interactions and communications more manageable for the business, managers, and employees. Executing benefit renewals and enrollments takes time, especially in dispersed, decentralized organizations with numerous franchise locations.

Operations 52

Operations Employee Relations Tip Distribution Guest Recovery 52

Modern Restaurant Management

OCTOBER 16, 2019

Rather than assigning people to prep stations or at checkout, Ono takes advantage of automation to free people up to do what they do best; customer service/engagement and education. 55 out of the top 100 U.S. Gathering of visual content to identify potential coaching and training opportunities. Foodable Labs). Foodable Labs).

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

The Restaurant Coach University

MARCH 2, 2017

We spoke to Donald Burns (aka The Restaurant Coach™) to learn why loyalty programs are a much wiser path to success than giving away your product. Demographics refer to your age, if you’re classified as a millennial because of your birth date or something like that. Psychographics relate to your identity.

Loyalty Program 126

Loyalty Program Coupons Seating Customer Experience 126

Modern Restaurant Management

DECEMBER 12, 2019

"Hiring these two industry veterans helps us close out 2019 strong, and prepare for our growth plans beginning in 2020. They love to shout out the Subway Guy,” Hicks said. For years, Vicki urged Carissa to take over the family’s Little Caesars operation, but Carissa wanted to step away from her mother’s legacy.

Franchise 275

Franchise Franchising Loyalty Program Book 275

Culinary Cues

JANUARY 25, 2022

The rewards for this effort need not always be tangible, sometimes they are what might be referred to as “soft rewards”. The question is: which path will we take? I was inspired by the effort, by the all-out pursuit of excellence, by individuals who gave everything they had and did so in support of others. CAFÉ Talks Podcast.

Coaching 445

Coaching Sports Café Reference 445

Restaurant Clicks

OCTOBER 29, 2021

Hopefully the descriptions will provide you with enough information to tempt you to try one or more out. If I like to try dishes that are named after their restaurants, you can bet I will also try anything with a pop culture reference. They take a piece of seaweed and slap some rice on it. Meshiagare! Best Sushi in Jacksonville.

Online Ordering 124

Online Ordering Back of House Food Order Reservations 124

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. 5) Makes You Scalable.

Management 74

Management Management Point of Sale 2019 74

Rocket Fuel

APRIL 5, 2022

You’re probably not going to be the one conducting the majority of your interviews, so to make sure you’re hiring the right people , take a look at your interviewers. Offer referral bonuses to your employees for referring candidates that are ultimately hired. Do they ask the right questions? Still having trouble?

Coaching 52

Coaching Cash Management Hiring Training 52

Aaron Allen & Associates

FEBRUARY 3, 2020

The timing to take advantage of this sellers’ market is ideal for many companies with the right strategic plans and the right representation. Interest rates are still at historical lows, allowing for higher IRRs in leveraged buy-outs. Reference interest rates (i.e. It’s often more difficult to take a U.S.

Point of Sale 52

Point of Sale 2019 Hiring Coaching 52

Mad Mobile

FEBRUARY 26, 2024

Take these lessons to heart. If they’re too large, bar inventory and staff coaching can track and correct these issues while reducing overall orders in the process. Curb 75% of shrinkage One of the biggest revenue drains on bar inventories comes from pouring inconsistencies, slip ups ringing in drinks, and good old-fashioned pilfering.

Inventory 40

Inventory Bar Management Management 40

Perfect Daily Grind

MARCH 21, 2022

To find out, I asked two previous World Cup Tasters winners, Daniel Horbat and Kyoungha “Charlie” Chu, how they both achieved first place in their respective competitions. Read on to find out what they said. The taster must identify which cup holds coffee B – the odd one out – using only their smell and taste.

Training 155

Training Article Coaching Food Order 155

Modern Restaurant Management

NOVEMBER 24, 2021

The team set out to create programs offering first responders and veterans the chance to grow, learn and thrive in their Second Act of Service in addition to establishing the organization as a registered non-profit. Jimmy John’s has rolled out an incentive program to promote accelerated growth in 2022. MOOYAH Targets St.

Franchising 444

Franchising Franchise Loyalty Program 2022 444

EATER

MARCH 14, 2022

Caribbean-inspired cooking goes vegan; the hand-wringing weeknight dinner genre gets a shot to the arm; cocktails take their cues from the Zodiac; the complexities of Korean American identity find nuanced expression on the plate; flour gets a welcome reappraisal; an 87-year-old Gullah matriarch makes her debut. Spring, after all, is coming.

2022 246

2022 Book Travel Take-out 246

EATER

AUGUST 23, 2021

In reality, everything coming out of a restaurant kitchen — from the recipes to the plating — is a compilation of so many people, and often, it’s the cooks who are actually running the show. Could we take away some of its power? What will it take to create a space where everyone can stand in their dignity?

Fine Dining 337

Fine Dining Dine-in Coaching Take-out 337

EATER

OCTOBER 21, 2021

Instead, Marcel and I were about to experience what Amtrak has dubbed “flexible dining service” — microwaved dinners in black plastic trays, like airplane food, that are easy to take back to your sleeper and eat in isolation. There was a time before Amtrak that many refer to as the “golden age” of railroad dining.

2005 326

2005 Back of House Training Dine-in 326

EATER

NOVEMBER 12, 2024

Scott Suchman This year, we found ourselves blissfully forgetting about the world outside the dining room, and settling into meals that felt exciting, confident, and joyful Dining out should be a lot of things — nourishing, thought-provoking, less than a week’s rent — but one that can be easy to forget about is fun. Making your own pasta?

Seasonal Menu 362

Seasonal Menu Fine Dining Front of House Back of House 362