Remove Coaching Remove Take-out Remove Uniforms
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YOUNG COOKS – CREATE YOUR FUTURE

Culinary Cues

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Don’t disappoint them.

Uniforms 433
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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 443
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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Unless…a coach or player steps up and says “NO”! “We Apathy is a disease that spreads as quickly as a virus. It infects others who are easily convinced that it is the way it needs to be.

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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? 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? How much time and effort are placed on this? What about the sounds of the kitchen?

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Why Team Camaraderie Matters As Much As Pay in Restaurants

7 Shifts

As it turns out, there is. Li has taken lessons learned at Mei Mei over the years to create Prepshift , a coaching and workforce training firm that empowers local restaurants. “It Check out our guide for how to run effective pre-shift meetings. This highlights the crucial role of interpersonal relationships in job satisfaction.

Coaching 221
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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

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).