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 417

Training Coaching Uniforms Café 417

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 414

Coaching Employee Relations Take-out Training 414

Modern Restaurant Management

DECEMBER 16, 2024

2 – Invest in their Professional Development Ensuring seasonal employees have meaningful training experiences can pay dividends. They should not only have the proper skills and resources to do their jobs but also the opportunity to develop a strong coach-trainee relationship with their managers.

Hiring 251

Hiring Employee Relations Coaching 2025 251

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 520

Coaching Kitchen Safety Food Safety Training 520

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

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 474

Leadership Food Truck Employee Relations Training 474

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 493

Coaching Employee Relations Hospitality Social Media 493

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 466

Coaching Sports Point of Sale Take-out 466

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 475

Hotels Employee Relations Coaching Training 475

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

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 447

Coaching Restaurant Law Training Article 447

Modern Restaurant Management

OCTOBER 20, 2022

Therefore, businesses are beginning to prioritize English language training, as it results in better efficiency, productivity, and ultimately profitability of the industry. In fact, 76 percent of employees say that a company would be more appealing if it offered additional skills training to its staff.

Communication 470

Communication Hospitality Customer Service Fast Casual 470

Modern Restaurant Management

NOVEMBER 8, 2022

Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire. Some enterprises may not have a formal training program; instead, they may require the new employee to shadow a more experienced colleague. Providing consistent coaching and oversight of new and especially young employees.

Management 504

Management Management Food Safety Hiring 504

Culinary Cues

NOVEMBER 2, 2024

You know that the work is hard and unforgiving at times, but as the NFL coach Marv Levy always asked: “Where would you rather be than right here, right now.” PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food)

Coaching 407

Coaching Take-out Food Order Inventory 407

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 447

Coaching Certification Hiring Training 447

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

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. They’re meeting with a team of coaches to finesse their routines. They’re spending their days practicing the same moves over and over. They’re reminding themselves to keep calm and focused when performing in front of an audience.

Training 350

Training 2010 Consumer Goods 2013 350

7 Shifts

NOVEMBER 27, 2024

There was no learning curve — they found the app easy to use and easy to train their managers on. This is something that we have our managers use on a weekly basis as well, so teaching them and training them how to do it literally takes no more than 15 minutes,” says Allie. 7shifts was very easy to get started with.

Website Management 195

Website Management Communication Point of Sale Coaching 195

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 493

Kitchen Safety Food Safety Coaching Training 493

Modern Restaurant Management

FEBRUARY 17, 2021

Good media coaching helps interviewees develop key messaging in advance, as well as an on-the-spot strategy during an uncertain or uncomfortable scenario. Once you have your key points down, it’s time to dedicate some time and practice your responses with a PR coach. Tell your coach right away what worries you the most and why.

Coaching 474

Coaching Sourcing Sports Influencer 474

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 473

Leadership Point of Sale Training Coaching 473

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 476

Coaching Training Fine Dining Article 476

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 443

Seminar Front of House Back of House Workshop 443

Modern Restaurant Management

NOVEMBER 10, 2020

These workers need coaching and training to do their job right, and typically receive that instruction during the onboarding process, but unfortunately, don’t always get the ongoing support and development that their desk-counterpart employees receive. They need to have the latest information.

Mobile Ordering 493

Mobile Ordering Online Ordering Customer Experience Communication 493

Modern Restaurant Management

DECEMBER 2, 2022

Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques.

Management 474

Management Management Point of Sale Front of House 474

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

Modern Restaurant Management

APRIL 13, 2021

Greenberg started his career as a professional speaker and leadership coach. You also need to prepare them for the culture, not just train them for the job.” On this episode of The Main Course , host Barbara Castiglia gets insights from franchise expert, speaker, and author of The Wealthy Franchisee, Scott Greenberg.

Franchise 450

Franchise Franchising Coaching Leadership 450

Modern Restaurant Management

MARCH 8, 2022

So much so that she’s made it her career’s work: as Chief Talent Officer at Sonny’s BBQ, Schatz is ever-passionate about coaching and developing talent and, most importantly, creating a positive career experience for the barbecue brand’s thousands of employees.

2001 473

2001 Coaching Hiring Take-out 473

Culinary Cues

APRIL 13, 2022

With this in mind, habit changes will not be driven by one sector, but rather through a unified effort including doctors, dietitians, cooks and chefs, family, marketers, and what Kennedy refers to as a “tribe of food coaches”. The “coach” would be, as she puts it: “the liaison between the doctor and the patient. You Are What You Eat.

Coaching 441

Coaching Reference Food Order Customer Experience 441

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

EATER

JANUARY 30, 2025

At the time, Piedimonte described his cooking philosophy, which marries his Italian heritage with French training, to Eater Montreal: Sometimes, you can develop flavors that are completely new. They include Zubair Mohajir of Coach House and Eater Best New Restaurant Mirra ; Csar Murillo of North Pond ; and Bailey Sullivan of Monteverde.

Back of House 187

Back of House Coaching 2024 Presentation 187

Modern Restaurant Management

APRIL 19, 2022

You can put a great deal of energy into finding the best person for the job and training that person to understand every aspect of the business model. They can also commit to coaching Little League or taking college classes at night. Operating on a niche schedule means you only need one manager. Our restaurant closes at 3 p.m.

Specials 493

Specials Coaching Customer Experience Customer Service 493

Modern Restaurant Management

MARCH 31, 2021

Employees should be coached on how to establish connections, which can be difficult through masks and distance. If the process isn’t effortless and the employees personable and polite, processes and employee training should both be updated immediately.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Modern Restaurant Management

JANUARY 8, 2021

Like a little cooking coach in the kitchen, today’s kitchen display systems calculate cook times and tell you when each component of an order needs to be fired, dropped, whipped or chopped. Keep Masks On, But Get In Sync. Increase Communication for Everyone.

Technology 395

Technology Front of House Kitchen Safety Back of House 395