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A COOK WITHOUT A KITCHEN

Culinary Cues

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

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7 Restaurant Employee Contest Ideas to Boost Sales and Engagement

7 Shifts

There is a way—and it’s through creating employee contests. Engaged employees are also less likely to turnover. 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. for some of their favorites.

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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

A better description might be a balancing act that presents new and unique challenges every day. Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

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CHEFS – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first. YES – the menu is that important! Why should it be any different for restaurants and their menus?

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ONCE UPON A TIME THERE WAS A TAVERN

Culinary Cues

This past year has been excruciatingly brutal on restaurants that simply haven’t been able to weather this relentless storm of pandemic related restrictions and consumer concerns. Every year, a significant number of new restaurants open and almost as many close their doors for good.

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What is a 9/80 Work Schedule? Everything You Need to Know

7 Shifts

It's called the 9/80 work schedule , and it rewards employees with an additional, full day off from work in exchange for working slightly longer shifts without affecting full-time status. In a two-week period, employees will instead work one eight-hour day, eight nine-hour days, and receive one extra day off. Table of Contents.

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THE POST PANDEMIC RULES OF THE KITCHEN

Culinary Cues

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit.