Culinary Cues

JANUARY 23, 2023

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. THE LEADER/COACH IMPACT: The leader is responsible for creating the game plan and the learning organization that makes a win possible. THE PLAYER/STAFF MEMBER IMPACT: It was Coach Belichick whose message to players was: “Do your job”.

Coaching 387

Coaching Sports Point of Sale Take-out 387

Culinary Cues

OCTOBER 3, 2024

Your employees will look forward to interaction with this type of leader. [] WHEN YOU ARE NOT SERVING THE PUBLIC DIRECTLY – SERVE SOMEONE WHO IS You can’t be everywhere, so you need to instead focus more on being a coach and a supporter. Now that you have invested all that effort, it’s time to trust them to do the job you hired them for.

Coaching 383

Coaching Restaurant Law Training Article 383

Culinary Cues

MARCH 4, 2022

That line cook may be able to work faster, organize multiple tasks better, and tap into that adrenaline far better than you, but they still lack the experience to plan, create, coach, and problem-solve like you. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Coaching 473

Coaching Training Fine Dining Article 473

Culinary Cues

JULY 8, 2024

Training, teaching, coaching, and mentoring are the most important attributes of a successful chef. When this happens then success is measurable and, those failures are less evident because a well-coached team doesn’t allow them to happen. We (chefs) are first and foremost – teachers.

Coaching 383

Coaching Certification Hiring Training 383

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 441

Kitchen Safety Food Safety Coaching Training 441

Modern Restaurant Management

OCTOBER 23, 2020

With a thorough and well thought out training plan. It’s easy to rush training and skip past essential topics when you’re short-staffed or in your busy season or during the pandemic, but investing time in training can save you time and earn your business more money in the long run. Continuous Training.

Communication 178

Communication Training Dietary Restrictions Customer Service 178

Embrace the Suck

JANUARY 20, 2021

I have a rule that all my coaching clients must follow: 100% Thank U’s. Also, get a professional that’s trained and certified to interpret these reports before you start making big decisions. You’d be shocked how far some genuine appreciation goes. That means saying “please” and “thank you.”

Recruiting 384

Recruiting Coaching Hiring Take-out 384

Embrace the Suck

JANUARY 13, 2021

Now, before you say, “ But Coach, you are an anomaly and my situation is different.” I have coached thousands of independent restaurant owners like you to seek that elusive state of finally breaking free from your restaurant running you. Now, you might say, “But Coach, I do trust my team!” Escape Plan.

Coaching 360

Coaching Back of House Front of House Take-out 360

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Showcase your core values in your employee handbook, in new-hire training, on your company careers page. The Solution: Create a training program. Lack of recognition.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. So how do you stack your bench and coach your own team to maximum efficiency? PLAY 2: Onboard & Train Your Seasonal Staff. Without proper training and engagement opportunities, your seasonal staff can keep sales in the minor leagues.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

AUGUST 31, 2020

The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Leadership 412

Leadership Point of Sale Training Coaching 412

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 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

Culinary Cues

NOVEMBER 10, 2023

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. Mediocrity isn’t something that people are born to seek; they are coached along the way by others who accept it as “good enough”.

Seminar 368

Seminar Front of House Back of House Workshop 368

Culinary Cues

MARCH 25, 2021

Chefs must know how to identify, hire, train, mentor, coach, evaluate, and sometimes cut a team member loose if his or her presence has a negative impact on the team. PLAN BETTER – TRAIN HARDER. This network is there to help, advise, critique, support, and sometimes stop a chef from making a decision. CAFÉ Talks Podcast.

Communication 442

Communication Coaching Fine Dining Influencer 442

7 Shifts

AUGUST 16, 2021

A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. They also serve as a place to offer short training sessions for new practices, taste new dishes and connect with them team.

Front of House 397

Front of House Back of House Customer Service Coaching 397

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). 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. Find a mentor.

Coaching 337

Coaching Training Social Media Hiring 337

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. PLAN BETTER – TRAIN HARDER. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win. It’s hard to argue with that logic.

Fine Dining 421

Fine Dining Coaching Dine-in Café 421

7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Culinary Cues

MARCH 22, 2023

Vince Lombardi, considered by many to be the greatest football coach of all time said: “Perfection is not attainable, but if we chase perfection, we can catch excellence.” They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. Lots of questions without answers.

Coaching 381

Coaching Fine Dining Café Training 381

Embrace the Suck

MAY 24, 2023

To assemble a high-performance team, you need to perpetually be recruiting, marketing, training, and learning. If you're considering revamping your hiring process and elevating your restaurant to the next level, consider joining Restaurant Masterminds, my premier group accountability coaching program designed for independent restaurants.

Recruiting 335

Recruiting Coaching Hiring Customer Experience 335

Culinary Cues

MAY 4, 2022

A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” PLAN BETTER – TRAIN HARDER. This is a sentence that sums up the life’s work of these athletes, a culmination of talent, hard work, and perseverance. This is where you are right now. CAFÉ Talks Podcast.

2022 386

2022 Education Coaching Kitchen Safety 386

Culinary Cues

FEBRUARY 9, 2022

The chef must be the coach who recognizes strengths and weaknesses and builds consensus around common goals so that the machine works properly. [] A Teacher and a Trainer. PLAN BETTER – TRAIN HARDER. THE LAW: Look to the chef to see how the kitchen will act. THE LAW: It is not enough to hire competent people. CAFÉ Talks Podcast.

Restaurant Law 421

Restaurant Law Coaching Café Sourcing 421

7 Shifts

JULY 29, 2021

7shifts also helps Kaldi's categorize hourly team members vs those who are still training. “We We can very easily look at how much labor is being spent on training, that we love,” says Methvin. We have a training journal as well, so we put that in there,” says Kildron. Seeing the Real Numbers. They have fun with it.

Communication 370

Communication Employee Relations Coaching 2014 370

7 Shifts

OCTOBER 1, 2024

In this case, you should train your staff on effective communication, active listening, and conflict resolution skills. Well-trained staff are more knowledgeable about the menu and better at handling customer requests. Aside from training, it’s no secret that pay plays a big role in retaining and motivating staff.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Culinary Cues

NOVEMBER 20, 2023

Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Consolidate resources to build hospitality training programs for staff in the business community. This would never happen in a restaurant. Create events that service every business.

Customer Experience 376

Customer Experience Customer Service Food Safety Hospitality 376

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 360

Training Coaching Uniforms Café 360

Culinary Cues

AUGUST 4, 2022

Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. You can see and feel defeat in the air – it is just a matter of time before it all falls apart.

Front of House 340

Front of House Back of House Coaching Uniforms 340

Modern Restaurant Management

AUGUST 9, 2021

The most important thing a restaurant can do to make guests with food restrictions feel comfortable and safe is to make sure the staff is well-trained. Training the staff is the top priority, because then they can competently answer questions and work with the guest to make them feel most comfortable.

Coaching 208

Coaching Kitchen Safety Food Safety Training 208

Culinary Cues

JUNE 3, 2024

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? How eager are you to reach that position of chef? Are you hungry enough to do what you need to do, to build a plan and stick with it? If the answers are, YES, then sit down – let’s talk. Am I following my roadmap?”

Uniforms 347

Uniforms Point of Sale Coaching Small Business 347

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 346

Coaching Employee Relations Take-out Training 346

Embrace the Suck

JUNE 18, 2021

They do start to train people better than the bad restaurants, yet their training system is still outdated and is usually only done when someone is hired. They shift from a training culture to a learning culture. You're working 60-80 hours a week and it feels as if you are taking one step forward and two steps back.

Leadership 354

Leadership Small Business Coaching Marketing 354

Culinary Cues

OCTOBER 30, 2021

What many chefs neglect to understand is that they are teachers, mentors, and life coaches. All of this happens because you chef – teach and train, critique, and support, and hold them to high standards and show them how to do so. PLAN BETTER – TRAIN HARDER. This happens when you, as the chef, understand your purpose.

Coaching 426

Coaching Café Training Take-out 426

7 Shifts

NOVEMBER 15, 2024

Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training? A restaurant manager should not only be able to manage day-to-day tasks but also invest in the growth of their team through effective training.

Leadership 195

Leadership Management Management Operations 195

Ken Burgin

DECEMBER 8, 2021

In this episode, I talk with team culture and facilitation expert Leanne Hughes about how to use facilitation skills to overcome some of the hesitation attached to restaurant, cafe and foodservice training. What about extending this to online coaching and skill development for staff? Do I need qualifications? How to get buy-in?

Training 113

Training Hospitality Coaching Website Management 113

Culinary Cues

AUGUST 19, 2024

It was Vince Lombardi, the famous football coach of the Green Bay Packers who proclaimed: “Winning isn’t everything – it’s the only thing.” Each athlete hopes to make their country, coach, and family proud by standing on a riser while a medal was fastened around their neck.

Coaching 306

Coaching Café Blog Article 306

Modern Restaurant Management

JANUARY 23, 2023

We focus on team development and define it as our team cycle which includes things like recruitment and hiring, onboarding and training, as well as evaluation of compensation and benefits. We strive to empower our employees by coaching them for long-term success. Fourth, adopt a coaching mentality.

Coaching 197

Coaching Employee Relations Hospitality Social Media 197