EATER

OCTOBER 15, 2024

Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. Lyall at Lafayette Public House has also taken steps, training the staff to fully load the dishwasher before running it. “In

Compost 292

Compost Food Equipment Waste 292

Culinary Cues

JULY 15, 2024

This disease is highly contagious without concern for age, gender, socio-economic status, education level, or factors related to a person’s focus on a healthy lifestyle. Virologists are constantly looking to find the source of a virus while they try to identify a combatant to the effects. This is your role as a leader.

Leadership 469

Leadership Food Truck Employee Relations Training 469

Culinary Cues

MARCH 15, 2021

Just as the restaurant industry evolves, so too must the industry of education. Programs need to either find ways to stabilize enrollment or come up with some other source of funding to support their efforts. When this change does not occur then the strong shall survive and the weak shall perish. LACK OF REALISM.

Education 586

Education Food Supply Communication Training 586

The Rail

APRIL 10, 2025

Millennials and Gen Z consumers are likely to research food sourcing, question menu claims, and support restaurants that align with their values. Clear sourcing protocols can improve operational efficiency, reduce waste, and protect a brands reputation in the face of disruption. Consumers are paying attention.

Food Supply 130

Food Supply Social Media Sustainability Sourcing 130

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 307

Training Café Kitchen Safety Back of House 307

Modern Restaurant Management

SEPTEMBER 16, 2020

When launching such a program, managers can decrease their costs and increase their chances of success by using a bin system to separate recyclables from other trash, educating staff on proper recycling procedures, and monitoring disposal practices to verify that employees are putting their training to work. Source Separation.

Recycling 383

Recycling Waste Workshop Training 383

The Rail

OCTOBER 10, 2024

Apart from this, questions regarding fair labor practices, ethical sourcing, and treatment of workers in the regions that produce coffee are also areas of concern. Taste: Some consumers feel that sustainably sourced coffee has a superior taste to traditionally harvested coffee.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

Modern Restaurant Management

JUNE 8, 2020

” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Train Employees Regularly. Educate Employees and Customers. Get Information from Reputable Sources.

Food Safety 507

Food Safety Social Media Website Management Food Supply 507

Modern Restaurant Management

JUNE 5, 2024

Andrew and Judith Economos Rooftop Edible Garden at Selby Gardens, which was planned, planted, and maintained by Operation EcoVets, a non-profit organization that provides personal, educational, and professional growth opportunities for military veterans. This reduces the energy used for ventilation and results in lower energy bills.

Certification 474

Certification Sustainability Design Seasonal Menu 474

Culinary Cues

AUGUST 9, 2021

If you create an educational, supportive, uplifting, and inclusive environment for your staff from dishwasher to line cook, and server to sommelier then they will feel great about their job and in turn build those experiences for a guest – every guest. Look at every dishwasher as your next cook in training. PLAN BETTER – TRAIN HARDER.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

MAY 4, 2022

One would assume that you dedicated the time and effort to your education, otherwise graduation might not be within your grasp. Experience is ultimately the best educator. [] TAKE EVERY OPPORTUNITY TO LEARN – YOUR EDUCATION WILL. PLAN BETTER – TRAIN HARDER. This is where you are right now. CAFÉ Talks Podcast.

2022 443

2022 Education Coaching Kitchen Safety 443

7 Shifts

JANUARY 23, 2020

Educate yourself If there’s one thing to know when opening a new business—especially a new restaurant—it’s that there’s no such thing as “too much research.” Educating yourself and thoroughly researching every aspect of your new restaurant and your local landscape is only going to help you with fleshing out your plan.

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

NOVEMBER 15, 2022

Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. Restaurateurs are achieving sizable savings by streamlining and simplifying their menus – cutting items that are low performers, time-consuming to prepare or rely on difficult-to-source ingredients.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Culinary Cues

JANUARY 20, 2024

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining. Do it right!

Fine Dining 447

Fine Dining Back of House Food Truck Pricing 447

Culinary Cues

FEBRUARY 28, 2022

Free to be themselves, free to practice their religion, free to find a well-balanced education, free to provide food, shelter, and clothing for their families, and free to move about without the threat of power hungry, hateful leaders. PLAN BETTER – TRAIN HARDER. As simple as that – this is what people want and need.

Education 506

Education Recycling Sustainability Blog 506

Perfect Daily Grind

SEPTEMBER 15, 2022

If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. So what exactly is long-term sustainable sourcing and how can it be achieved? To find out more, I spoke with three industry professionals sourcing Fairtrade coffee.

Sourcing 145

Sourcing Sustainability Certification Pricing 145

7 Shifts

FEBRUARY 13, 2023

Source: @1fairwage_official on Instagram Everything about how restaurants are structured has been built around this model, and the historically razor-thin margins don’t provide a lot of wiggle room for those looking to initiate change. But they are important.

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Employee referrals are actually the best source of seasonal hiring (and frankly, hiring in general). PLAY 2: Onboard & Train Your Seasonal Staff. Train and prepare staff to serve guests in a high-speed, high-volume environment. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

APRIL 15, 2020

That restaurant plate is their collective chance to showcase their work as much as it is a canvas for the chef. [] RESTAURATEURS AND CHEFS ARE IN THE BUSINESS OF EDUCATION. Whether for business or pleasure, people have a need and desire to travel by plane, train, and automobile. PLAN BETTER – TRAIN HARDER.

Travel 452

Travel Small Business Point of Sale Back of House 452

7 Shifts

JANUARY 7, 2020

When restaurateurs offer their employees opportunities for continuing education, they show them that they are invested in their future at the restaurant. You can provide staff with professional development opportunities through online courses , cross training, and shadowing. How can you gamify learning? How can you afford bonuses?

Employee Relations 349

Employee Relations FOH BOH Certification 349

Modern Restaurant Management

FEBRUARY 10, 2020

The Humane Society of the United States, Oldways, the Physicians Committee for Responsible Medicine, Health Care Without Harm and Meatless Monday are five nonprofits providing support, resources and hands-on trainings to hospital culinary teams to help them provide more plant-based meals. ” JUST Partners with Sodexo.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect. This goes far beyond training during the first week.

Management 397

Management Management Kitchen Safety Front of House 397

Next Restaurants

DECEMBER 18, 2020

In our modern world, education is of fundamental importance. As we continue to adapt to a changed world thanks to the pandemic , it’s time to finally shed the stigma of service industry jobs, and change the way we perceive higher education. Service Industry & Education: Behind the Scenes. Further, the vast majority of U.S

Education 108

Education BOH Food Truck Customer Service 108

Modern Restaurant Management

APRIL 2, 2020

The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. Had a primary source of income in the restaurant industry for the last year. Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. Live in the U.S., an overseas U.S.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Modern Restaurant Management

DECEMBER 14, 2021

We have historically and continue to offer competitive pay, thorough training programs, flexible hours and a fun work environment so that we can continue to staff our locations as we grow. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Scott Lawton, Co-founder and CEO, bartaco.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

7 Shifts

AUGUST 27, 2020

Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training, bad relationships with managers, and lack of team-building activities. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training?

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Modern Restaurant Management

MARCH 11, 2025

According to Mastercard Contactless Consumer Polling, more than half of Americans are now using some form of contactless payment, and several sources state that adoption rate is accelerating amongst younger consumers.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Culinary Cues

JANUARY 11, 2020

They asked me how they could communicate and educate them on a weekly basis. So, we developed a system where we take messaging from top level leadership and surround it with motivation, inspiration, education, employee recognition, and turn the message into an entertaining show sent to their entire team. PLAN BETTER – TRAIN HARDER.

Communication 395

Communication Leadership Employee Relations Entertainment 395

Modern Restaurant Management

AUGUST 19, 2020

They both went through a management training program. ” When the brothers purchased the company, they developed a corporate mission, The Values You Respect, that emphasized the importance of family, safety, community, education and relentless attention to guests. Peter’s two sons, Pete, Jr.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Culinary Cues

FEBRUARY 25, 2020

I don’t have the answers – they need to come from a consortium of restaurant professionals representing operations, organizations, education, ownership, and customers. What are you doing to modify menus, reduce portions of dairy, and/or educate consumers about moderation? PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Fine Dining 390

Fine Dining Point of Sale Food Supply Education 390

Modern Restaurant Management

FEBRUARY 22, 2024

Through the Climate Solutions for Restaurant Survival campaign, the James Beard Foundation will unite chefs across the country to raise awareness, educate federal policymakers, and galvanize action to mitigate the impacts of climate change. It will also provide toolkits and communication assets to assist in educating federal policymakers.

Food Supply 275

Food Supply Leadership Social Media Education 275

7 Shifts

SEPTEMBER 15, 2021

Use pre-shift staff meetings and staff meals to educate your team on the menus, and give them the opportunity to taste everything. Have your chef go into detail about how ingredients are sourced and dishes are prepared , so your team can ace any questions that guests may have. Who should train the staff on suggestive selling?

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

7 Shifts

MARCH 16, 2022

Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities. And what better way to source that information than from your employees themselves? Provide Ongoing Career Development or Training.

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

AUGUST 28, 2022

Now that every chef and culinary educator has their feathers ruffled – let me explain. Yes, we can teach or train someone to perform the steps in cooking and through practice we can do this quite well – just like it is possible to teach or train someone to play the piano or guitar, violin, or cello. PLAN BETTER – TRAIN HARDER.

Book 435

Book Café Travel Training 435

Culinary Cues

JUNE 16, 2020

You remember – just a few months ago – dining out was a source of entertainment, chefs were careerists worth admiring, a restaurant meal was a reward, and a chance to clink glasses with friends was something to truly look forward to. PLAN BETTER – TRAIN HARDER. A podcast for chefs, cooks, and culinary educators.

Social Media 347

Social Media Entertainment Email Marketing Customer Experience 347

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539