Communication Presentation Training Uniforms 
Modern Restaurant Management
MAY 1, 2024
A “ communication silo ” is the name for what happens when groups, teams, or departments of employees within an organization isolate themselves and tend to only communicate within their group. Thus, restaurant leaders need to identify potential communication silos and implement solutions to address them.
Culinary Cues
AUGUST 28, 2020
COMMUNICATION. As much as communication is always the number one criticism of those on the receiving end – it will be even more so during times of crisis. Communicate profusely with your business guests – use all of the mediums available and make the communication positive and uplifting. BE PRESENT.
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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.
Culinary Cues
SEPTEMBER 14, 2023
They fear the look of disappointment or an abrasive comment; they fear the plate of untouched food, the half-eaten entrée they wrestled through heat and intensity of the kitchen to prepare and present, and they fear the role they may play in the success or failure of the restaurant. TRAINING: You can never train too much.
7 Shifts
NOVEMBER 12, 2020
It usually involves an orientation, paperwork collection, and training. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. Day Three Role-specific training. Customer service training.
Culinary Cues
JANUARY 29, 2022
In the right kitchen, led by the right chef, every cook looks in a mirror before starting a shift, adjusts his or her uniform, makes sure that the name tag is positioned properly, maintains his or her knives with real pride, insists on working clean and organized, and approaches every task with enthusiasm. PLAN BETTER – TRAIN HARDER.
Culinary Cues
DECEMBER 30, 2019
Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Engage them and they will become your ambassadors.
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