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 485

Kitchen Safety Food Safety Coaching Training 485

Embrace the Suck

FEBRUARY 12, 2020

I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! Getting a coach to help you break bad habits and install new ones (hint, hint).

Coaching 337

Coaching Email Marketing Communication Workshop 337

Culinary Cues

FEBRUARY 8, 2020

Building pride in team is a foundational requirement of leadership and coaching. This can be an incentive program that engages the employees in helping the restaurant reach its goals through efficiency, waste reduction, and a unified approach towards being entrepreneurial. BUILD PRIDE. EMPATHETIC SCHEDULING.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

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. THE LAW: Look to the chef to see how the kitchen will act. It is the chef’s responsibility to set the standard for others to follow. [] A Team Builder.

Restaurant Law 448

Restaurant Law Coaching Café Sourcing 448

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. The rise of collaborative coaching. An increase in data visibility and recency.

2022 451

2022 Food Supply Back of House Kitchen Safety 451

Embrace the Suck

MAY 24, 2023

Relying on serendipity for star performers to discover us is a wasted opportunity. 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 Hiring Coaching Customer Experience 335

Modern Restaurant Management

DECEMBER 19, 2022

To maximize velocity and reduce waste, operators were cross-utilizing sparklers in cocktails or having an entire bubbly cocktail section on menus. It is their unique perspective, combined with the continued coaching of their experienced peers that continues to drive our industry to new heights moving forward.

Bar 475

Bar 2023 Back of House Coaching 475

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. Write your training guide as you’d coach them in person.) As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Rocket Fuel

MARCH 26, 2025

Whether its food waste, employee theft, delivery mistakes, or missed prep tasks, small breakdowns can quickly turn into big losses. Every penny of wasted ingredients adds upespecially at scale. Integration with Video Combine transaction data with surveillance footage to verify behavior and coach staff.

2025 52

2025 Cash Management Coaching Demo 52

Modern Restaurant Management

JULY 30, 2021

Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. Their investments align capitalism with positive social and environmental impact, driving toward zero-waste “closed loop” systems that benefit people, the planet and business.

Franchise 510

Franchise Franchising Fast Casual Point of Sale 510

EATER

JUNE 9, 2023

What a waste,” Beauman explained. Telende’s technique was shared in print in 1721, and, shortly thereafter, everyone who was anyone across the British Isles got busy building their very own “pinery.” Why would you eat that? It would be a bit like eating your Gucci handbag.

Compost 246

Compost Back of House Coaching Hiring 246

Hot Schedules

MAY 10, 2021

So how do you stack your bench and coach your own team to maximum efficiency? With the right training tools, you can provide effective onboarding and ongoing training that encourages your seasonal staff to tune in and engage from almost anywhere – think of it as coaching your team through regular practice sessions. Presentation.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

7 Shifts

JULY 19, 2022

Next I'm an AVID marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. I'll address the, whether if the elephant in the room, if you're an independent restaurant with, I'll say under 20 locations, don't waste your time with an app. You don't need an app to go digital. I eat out all the time. I'm not downloading it.

2008 195

2008 Coaching 2016 Download 195

Ken Burgin

DECEMBER 8, 2021

Training, the T-word, causes anxiety for many small business owners: don’t have the time, costs too much money, wasted on staff who don’t stay etc – small business thinking is very different to corporate culture, where training is embraced. What about extending this to online coaching and skill development for staff?

Training 113

Training Hospitality Coaching Website Management 113

The Rail

OCTOBER 3, 2024

Pitch in on cleaning both parts of your restaurant and offer coaching if you see a team member make a mistake. While reminding everybody that a surprise health inspector visit may occur will work in short stretches to ensure cleanliness, what you really want is to ingrain healthy habits into your employees – to make cleanliness second nature.

Food Safety 130

Food Safety Front of House Kitchen Safety Food 130

Bar and Restaurant Coach

MARCH 16, 2019

Over-pouring, spillage, and waste. The post Guest Post: The Actual Cost of Free Drinks appeared first on Bar and Restaurant Coach. Considering only the wholesale cost of a product as a loss isn’t an accurate representation. Get in the habit of seeing lost dollars when: Comping food and drinks for guests.

Cash Management 104

Cash Management Inventory Coaching Bar 104

Modern Restaurant Management

AUGUST 19, 2020

Available curriculum includes: Culinary Foundations, Plant-Based Foundations, Seafood Literacy, James Beard Foundation’s Waste Not, and American Egg Board’s EggPro Course. Ability to support 100 percent online as well as blended programs. Communication platform.

Kitchen Safety 516

Kitchen Safety Loyalty Program Delivery Customer Service 516

Lavu

OCTOBER 13, 2023

Address any bottlenecks or issues that may be causing delays and provide ongoing coaching to improve productivity. This way, you can accommodate both small and large parties, making it easier to seat incomplete groups at appropriate tables without wasting space. Size of tables: Optimize table sizes to accommodate different party sizes.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Embrace the Suck

JULY 15, 2019

I tell you, It was the best thing next to getting a business coach back in 2008 that I have done to grow not only myself but my business as well. ????. Aim for outstanding because anything less is a waste of your potential. I wrote two books (my first one even won Industry Book and Author of the Year from Nightclub and Bar).

Workshop 225

Workshop Seating Definition Book 225

Culinary Cues

NOVEMBER 4, 2023

What they do is who they are, and they all worry who they will be without it. [] SMARTER EVEN IF A BIT SLOWER: All those years and experiences have made the musician, artist, coach, business leader, doctor, politician, or chef able to continue finding a role and a way to contribute. Why waste your time on this planet feeling that way?

Coaching 447

Coaching Uniforms Waste License 447

The Food Corridor

APRIL 21, 2021

CommonWealth Kitchen launched a new four-month program in March 2021, the Restaurant Resiliency Initiative , to offer coaching and support to food businesses trying to recover post-pandemic. Phase 2: Product Market Fit – A six-month coaching program where you’ll learn what your customers want and how to deliver it at scale consistently.

Food 98

Food Coaching Food Truck Website Management 98

Aaron Allen & Associates

JUNE 25, 2024

Increase Efficiency: By rethinking your kitchen’s design, you can reduce food preparation times, minimize waste, and enhance overall productivity. By reconfiguring their kitchen, we helped them reduce food prep times by 20%, cut waste by 15%, and increase overall sales by 10%. Coaches are common. Exciting times!

Coaching 59

Coaching Kitchen Safety Back of House Fast Casual 59

Xtra Chef

NOVEMBER 13, 2019

In football, legendary coaches have what they call a “coaching tree.” People like Bill Parcells have developed countless former assistant coaches into Super Bowl and National Championship winners. If I yell and scream, they’ll yell and scream — or worse, they’ll quit the industry and waste their incredible talents.

Coaching 104

Coaching Kitchen Safety 2009 Small Business 104

Perfect Daily Grind

MAY 30, 2023

To learn more, I spoke to Oliver Sears, Authorised Specialty Coffee Association Trainer and Barista Hustle coach at North Star Coffee Roasters , and Chris Sheppard, Head of Coffee at Rosslyn Coffee. Ultimately, this can lead to more reliable results and minimise waste, making cold coffee beverages more profitable in the long run.

Beverage 147

Beverage Equipment Consumer Goods Customer Experience 147

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Minimizing food waste is essential to keeping a low CoGS. It represents the expense with perfect portioning, no waste, and no errors. 4. Use Purchase Orders and Buy Only What You Need.

Management 15

Management Management Point of Sale Food Supply 15

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Minimizing food waste is essential to keeping a low CoGS. It represents the expense with perfect portioning, no waste, and no errors. Use Purchase Orders and Buy Only What You Need.

Management 78

Management Management Point of Sale Food Supply 78

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Gathering of visual content to identify potential coaching and training opportunities. Ono Blend Founders Daniel Fukuba and Stephen Klein. The robotic kitchen runs on batteries instead of a diesel generator.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

MARCH 13, 2020

Maria is also a certified health coach specializing in nutrition and wellbeing. The Kennett Square restaurant will be operated by Chris and Maria Kotanidis. The West Chester-based pair are successful entrepreneurs with 30 years of experience in the restaurant and hospitality industry.

Franchise 365

Franchise Franchising Customer Experience Customer Service 365

Qu

MARCH 12, 2025

Without automation, restaurants face errors, disputes, and wasted manager time manually calculating tips. For example, a coach paying for individual orders placed by a sports team requires staff to manually combine each check, which wastes time and increases the risk of errors.

Tip Distribution 40

Tip Distribution Online Ordering Mobile Ordering Customer Service 40

Margin Edge

JULY 10, 2019

This information is invaluable and can help you zero in on potential issues of waste, theft, portion control and other forms of shrinkage that can erode your margins. Ordering too much of anything ties up money , and over-ordering perishable ingredients leads to waste and higher food costs. 4) Gets Your Ordering Right. Parsa et al.

Management 74

Management Management Point of Sale 2019 74

Rocket Fuel

APRIL 13, 2022

There are numerous uses for data dashboards, and a bunch of fantastic money and time-saving perks to using them ( like saving Area Coaches 2+ hours of work a day! ). The volume of information available to you can be staggering, and if you don’t have it all in one place, you’re wasting time and energy tracking it all down.

Operations 52

Operations Coaching Inventory Back of House 52

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. and PepsiCo, Inc.

Franchise 341

Franchise Franchising 2020 Leadership 341

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Take a moment to pinpoint problem areas and then coach staff accordingly.

Inventory 40

Inventory Bar Management Management 40

Apicbase

MAY 30, 2024

This results in decreased errors, better customer satisfaction, and less food waste. Waste Reduction: Better inventory control can greatly diminish food waste. The data provides insights for constructive feedback and coaching to help staff improve their skills.

POS 52

POS Inventory Cash Management Point of Sale 52

Apicbase

MARCH 17, 2023

Adopting technology allows you to track inventory levels in real time, streamlining the supply chain , reducing waste, and ensuring ingredients are always available when needed. Finally, centralising food production allows you to improve logistics , which can help cut costs, improve efficiency, and reduce waste.

Customer Experience 52

Customer Experience Consumer Goods Customer Service Food Supply 52

Rocket Fuel

DECEMBER 9, 2022

If you’re spending hours each day swimming in spreadsheets to get to these metrics, you’re wasting time that could be spent dialing in on areas of improvement, training teams on processes that drive revenue, or lending a hand where needed. Instead, consider a data dashboard that gives you everything you need in seconds.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52