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 445

Hotels Employee Relations Coaching Training 445

Modern Restaurant Management

OCTOBER 19, 2020

” Restaurant employees would practice proper protocols behind the scenes: cooking foods to proper temperatures, avoiding cross-contamination, washing hands and equipment, etc. When consumers venture out to restaurants, they want to see tables separated by at least 6 feet, employees cleaning constantly, and everyone wearing masks onsite.

Food Safety 539

Food Safety Food Employee Relations Consumer Goods 539

Modern Restaurant Management

MARCH 31, 2022

Should the customer and employee experience not be altered to fit that lifestyle? The "timed" drive-thru waits of customers were always essential for the bottom-line of the business, but the flaw continued to be, ‘How do we not only have our employees engaged in the effort, but have their commitment to speed of service as well?’

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

JUNE 7, 2024

He is also on the advisory board of CFESA, the largest education, training and resource organization supporting commercial food equipment service technicians. He also serves as a committee member with the Conference for Food Protection and is responsible for helping to author recommended technology-related food code.

Food Safety 490

Food Safety Kitchen Safety Food Food Supply 490

Modern Restaurant Management

MARCH 16, 2020

” RWCF is compiling an extensive list of resources and links related to the COVID-19 Crisis on its website, and, soon, we will collect data (qualitative and quantitative) from affected workers and restaurant owners so that we can work with local and national leaders to address the systemic issues the COVID19 pandemic has exposed. .

Food Safety 585

Food Safety Kitchen Safety Small Business Employee Relations 585

Modern Restaurant Management

MARCH 27, 2024

Make sure customers are met with a clean environment, consistent recipes, appealing presentation, and excellent customer service every time they visit a restaurant. Incentives and loyalty programs are relatively inexpensive in relation to the cost of acquiring new customers through marketing and advertisement.

Customer Service 474

Customer Service Loyalty Program Customer Experience Employee Relations 474

The Rail

OCTOBER 7, 2022

This scale of operation only seems to be on the rise, with the projected number of restaurant employees expected to grow to 17.2 Regardless, any issue stemming from a food handler’s lack of training could end in extreme monetary losses for a restaurant. The Importance of Food Safety Training. Training Material.

Food Safety 219

Food Safety Training Kitchen Safety Food 219

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 445

Food Supply Employee Relations Kitchen Safety Social Media 445

Modern Restaurant Management

JANUARY 11, 2022

These teams want to focus on customer relations and hospitality, but are instead navigating how to get the supplies they need. By selecting data-rich vendors with expert-level insights, you can outsource some of the supply-chain burden and focus on what matters most – keeping your customers and employees happy.

Operations 474

Operations Supplies Uniforms Employee Relations 474

Culinary Cues

SEPTEMBER 14, 2023

Yes, I am talking about your corner restaurant and the employees who work there. TARDINESS OR NO SHOW: If dependability issues slip out of control and an employee is constantly late and has a record of not showing up when expected or scheduled, then it’s time to pay attention. It may or may not be work related, but it does impact work.

Employee Relations 413

Employee Relations Training Take-out Fine Dining 413

Modern Restaurant Management

JUNE 2, 2021

More importantly, we are going to see a stronger first party connection between restaurants and their guests, one that is more personalized–and therefore more satisfactory, as well as better experiences for restaurant employees who have a real opportunity to redefine the role of service. So what exactly does this future look like?

Back of House 493

Back of House Customer Experience Front of House Customer Service 493

7 Shifts

JULY 29, 2020

According to data from 350,000+ restaurants that use 7shifts, while overall shifts being scheduled are still sitting 24% below pre-COVID levels, shifts for delivery-related roles have increased 38%. It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. What PPE will you provide?

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

Culinary Cues

OCTOBER 24, 2020

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. PLAN BETTER – TRAIN HARDER. Why should it be any different for restaurants and their menus?

Menu 420

Menu Seasonal Menu Front of House Café 420

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Chances are, it's balancing the scheduling requests of dozens of employees each week. Oversee incoming deliveries.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

SEPTEMBER 3, 2020

As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome. Judiciously monitor your employees’ health as well. Take their temperatures everyday upon arrival and throughout the day.

Fine Dining 502

Fine Dining Restaurant Law Food Truck Outdoor 502

Culinary Cues

APRIL 30, 2023

Paying employees, a respectable wage, seems like a commonsense approach, but it does not guarantee success. What you do with the level of quality invested in is far more important and relates directly to the culture and the system developed. “Is The same applies to any business, in this case – a restaurant. Is it worth it!

Employee Relations 433

Employee Relations Sports Pricing Hiring 433

Modern Restaurant Management

NOVEMBER 17, 2020

During the months between signing my franchise agreement and opening my store, I continued traveling and giving presentations. This is everything related to work. I remember going through Edible Arrangements training in Connecticut with a large group of new franchisees. Operations. If only it were that simple.

Franchise 474

Franchise Franchising Operations Definition 474

Modern Restaurant Management

OCTOBER 15, 2019

Mandated by the Immigration Reform and Control Act of 1986, it is used to verify the employment eligibility of all employees in the United States. If an employer is a repeat offender or makes the same error with more than one employee, these fees can climb even higher. The solution?

Restaurant Law 326

Restaurant Law Employee Relations Document Hiring 326

Culinary Cues

JULY 12, 2020

The pace is already different, there seems to be little sense of urgency, no panic based on work to be done – the panic is all related to fear of infection. As the server approaches – the guest nervously fumble to put their masks back on- nod when the dinner plates are presented and wait for a moment for the server to leave their safe zone.

Front of House 435

Front of House Back of House Dine-in Food Order 435

Culinary Cues

FEBRUARY 16, 2021

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. PLAN BETTER – TRAIN HARDER. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.

Fine Dining 446

Fine Dining Employee Relations Front of House Small Business 446

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. Presentation.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

JULY 23, 2020

I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present. PLAN BETTER – TRAIN HARDER. Yet, the best chefs ask: “Where does this approach get me?”

Leadership 434

Leadership Definition Employee Relations Training 434

Culinary Cues

JULY 19, 2022

You must teach and train the fundamentals, the processes, the flavor profiles, and the history behind cooking a certain way. Provide reading materials or links to articles that will reinforce what you say – it is important! [] SHOW (TRAIN): Very few things in life will sink in and become innate unless they are practiced.

Training 401

Training Presentation Employee Relations Article 401

Culinary Cues

JANUARY 11, 2020

Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. But, the most effective way to improve this connection with employees is to communicate through storytelling.

Communication 341

Communication Leadership Employee Relations Entertainment 341

7 Shifts

DECEMBER 8, 2020

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.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Modern Restaurant Management

DECEMBER 28, 2020

Through better employee training in 2021, brands can make sure their five-star app isn’t ruined by a disjointed in-person experience. With Gen Z hitting the job market, restaurants will increasingly communicate with employees and customers via messaging versus calling. Jennifer Schuler, CEO of Wetzel’s Pretzels.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

7 Shifts

SEPTEMBER 25, 2019

Restaurant owners are placing more importance and effort than ever on making sure employees are engaged and fulfilled, and that toxic work cultures are stamped out before they can thrive. Read on to learn more about effective restaurant kitchen management tactics you can use to ensure your employees feel supported, safe, and engaged.

Back of House 276

Back of House Management Management BOH 276

Modern Restaurant Management

JULY 29, 2024

The justices said the judge should have allowed the "comparative fault" defense to be presented to the jury, setting a precedent that will help reduce liability risk for Florida establishments that serve alcohol. Training employees working at your establishment regarding laws and liability on underage drinking.

Bar 493

Bar Restaurant Law Point of Sale Beverage 493

Modern Restaurant Management

JUNE 28, 2021

While this new law presents new revenue streams for bar and restaurant owners, it also exposes bar and restaurant owners to significant new risks for potential liability. The law assesses “noticeable intoxication” from the viewpoint of employee who served the last drink when the employee served the last drink.

Employee Relations 329

Employee Relations Restaurant Law Customer Service Food Order 329

Culinary Cues

OCTOBER 23, 2019

The bar was fully set, there were two employees on duty, the ice was in the bin, and the cocktail napkins were fanned on the bar top. After a few moments of silence I walked her through the process of overcoming the fear of making a decision and presented her with a way to be a customer hero in the moment. SIGNS OF INFECTION.

Hospitality 222

Hospitality Employee Relations Cash Management Training 222

Culinary Cues

JULY 31, 2023

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. What an honor it is to cook for others.

Kitchen Safety 356

Kitchen Safety Back of House Front of House Food Safety 356

Modern Restaurant Management

JULY 16, 2021

The announcement comes after the COVID-19 pandemic presented many challenges for the hospitality industry, particularly for restaurant General Managers who grappled with unprecedented obstacles, such as labor shortages, customer and employee safety, and supply chain delays. Killer Burger Teams with Village Family Capital.

Franchise 411

Franchise Franchising 2021 Employee Relations 411

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Greater pay and benefits don’t come just because you are present. PLAN BETTER – TRAIN HARDER.

Workshop 393

Workshop Article Take-out Uniforms 393

Modern Restaurant Management

NOVEMBER 12, 2019

Alternatively, a restaurant that truly believes it has a “secret” recipe for a popular dish that gives it a competitive advantage (such as Kentucky Fried Chicken’s “11 secret herbs and spices”) can use trade secret protection to prevent its employees from stealing recipes and using them in competition.

Brewery 358

Brewery Restaurant Law Employee Relations Food Order 358

Modern Restaurant Management

SEPTEMBER 16, 2020

Train staff to handle these calls well and keep people coming back. Up to date info and employee processes will make the research and dining/ordering experience all the more impressive. It is done through the packaging, food presentation and overall customer service. Extra side, desert, take-home dressing, etc.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

EATER

JANUARY 11, 2022

But according to a lawsuit filed on January 4 in the Eastern District of New York, and related reporting by the Washington Post , things might not be all glitzy food pics and cutesy hashtags at the FeedFeed. Husband and wife Dan and Julie Resnick founded the company while living in the Hamptons in 2013.

Influencer 335

Influencer Social Media Employee Relations Website Management 335

The Rail

APRIL 19, 2023

Food, in particular, needs to be presented in an inviting and engaging way in order to compel people to want to eat it. Your visual content should always remain consistent in presentation, aesthetic, and flavor. Spend Ample Time on Presentation Once again, we eat with our eyes! Consistency.

Employee Relations 290

Employee Relations Social Media Consumer Goods Presentation 290