Culinary Cues

OCTOBER 24, 2020

These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.

Menu 483

Menu Seasonal Menu Front of House Café 483

Modern Restaurant Management

OCTOBER 20, 2020

Given how different this year’s winter dining experience will be, restaurants will need to train staff to execute a turnkey dining experience in yet another “new normal.” With the right combination of technology and training, you can set your staff up for success in the next phase of COVID-19 dining.

Outdoor 480

Outdoor Dine-in Training Government 480

Modern Restaurant Management

FEBRUARY 6, 2020

If you don’t assess your equipment and plan your maintenance, an unseen minor fault could interrupt the whole service. To devise a value-added strategy for your equipment management in the kitchen, an asset management plan of action should be developed. Equipment Selection. Asset Management Strategy. What Is Asset Tagging?

Catering 402

Catering Equipment Customer Service Small Business 402

Modern Restaurant Management

MAY 13, 2020

When comparing types, look at capacity testing — not horsepower, since manufacturers rate the horsepower of their equipment differently. To be certain about the capacity you need, always refer to the mixer manufacturer’s recommendation. As with any food preparation equipment, proper mixer training is important.

Equipment 531

Equipment Training Reference Operations 531

Modern Restaurant Management

FEBRUARY 11, 2020

Consumers’ palates are even becoming trained to differentiate quality whole leaf teas from dust and fannings, as evidenced by a healthy growth in the premium tea sector and shrinkage in low-end mass-market teas. The start-up cost for required equipment is also minimal because it doesn’t require any costly equipment.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

JULY 22, 2020

You will also need to invest in a few pieces of dedicated equipment like toasters and cutting boards. While some dedicated equipment is necessary, not everything has to be separate. A binder of handwritten notes, taken during a training session, can provide an invaluable reference for line cooks and other kitchen staff.

Serving 427

Serving Food Truck Front of House Loyalty Program 427

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 522

Beverage Events Food Order Website Management 522

Culinary Cues

AUGUST 7, 2021

So, first step – let’s refer to it as a challenge. College admissions departments had an easy time of it – make sure a program has plenty of shiny new equipment, beautiful pictures of show quality food, campus restaurants staffed with more student workers than customers, and medals hanging around the necks of chef instructors.

Social Media 476

Social Media Cash Management Blog Equipment 476

Culinary Cues

FEBRUARY 28, 2021

The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). What piece of equipment will be most successful in reaching your goals of deliciousness? PLAN BETTER – TRAIN HARDER. The culture of these businesses insists on the relentless pursuit of greatness. Harvest America Ventures, LLC.

Uniforms 451

Uniforms Fine Dining Small Business Customer Service 451

Culinary Cues

JULY 25, 2023

A few minutes ago, you referred to that ingredient I held in my hand as “just a tomato” and honestly, I wasn’t sure how to respond. In that moment I realized my job as a chef was more than operating a restaurant kitchen, more than ensuring consistently great food on every plate, and much more than training cooks about technique.

Food Truck 416

Food Truck Reference Café Take-out 416

7 Shifts

SEPTEMBER 16, 2021

You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. The benefits of this decision include relying on a proven business model, which will ease the opening and operating process, as you'll be able to refer to what worked (and what is working) at your original location.

Management 370

Management Management Document Hiring 370

Modern Restaurant Management

JULY 29, 2020

You won’t need to reference external sources if your own standards go above and beyond the requirements. Once the staff is sufficiently trained in local and brand standards and are consistently beating their sanitization “high scores”, you can consider boosting customer confidence with front-of-house dashboards.

Front of House 539

Front of House Management Management Franchise 539

Modern Restaurant Management

MARCH 17, 2020

Now is the time to re-train all employees about proper hand washing techniques. Re-train employees how to sweep and mop floors, scrub countertops, and clean and disinfect equipment. First things first, develop strategies for the following areas: Proper hand washing. Overall restaurant cleanliness. Impact on employees.

Communication 340

Communication Food Supply Food Safety Supplies 340

Modern Restaurant Management

DECEMBER 9, 2022

Refer back to the list you made when planning and stick to the list you know you need. Not Thinking About Training. Ask if your potential vendors offer training and what that looks like and prepare internally for how you’ll roll that out to the end users. Neglecting Integrations.

Technology 473

Technology Training Take-out 2022 473

Perfect Daily Grind

DECEMBER 15, 2019

They look after the equipment, cleaning machinery and spotting problems. Let’s take a look at some of the ways new equipment can help a coffee shop run smoother. . The line inside the cup is just a reference,” he says, explaining that it measures output by volume instead of by weight. They dial in profiles.

Equipment 181

Equipment Customer Service Customer Experience Article 181

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. Other restaurant software is specifically designed for one purpose, whether it applies to human resources (HR), payroll, accounting, loyalty programs, or employee training.

Point of Sale 491

Point of Sale POS Download Customer Experience 491

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. Staff Training.

Recycling 383

Recycling Waste Workshop Training 383

Modern Restaurant Management

FEBRUARY 8, 2024

Ask for references. Make sure anyone you want to hire has well-trained staff and more importantly experienced supervisors on the job site for every job. Cleaners who are experts will be happy to brag about their successes. They should be willing to share. The same applies to any company you hire to clean your restaurant.

Specials 492

Specials Operations Hiring Front of House 492

Modern Restaurant Management

JUNE 2, 2022

The term table stakes originates from poker and refers to the minimum requirement to be considered a player. They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers. Set the Bar.

Mobile Ordering 473

Mobile Ordering Front of House Back of House Consumer Goods 473

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. PLAN BETTER – TRAIN HARDER. They take responsibility for this every day. CAFÉ Talks Podcast.

Coaching 491

Coaching Café Training Take-out 491

Modern Restaurant Management

DECEMBER 6, 2019

Processes, equipment, menus, and products are always changing. Written KPI parameters and the definition of success should be accessible by all staff members for easy reference. Cleaning logs or checklists – Are logs or checklists being used to record equipment cleaning, such as slicers? A restaurant is not stagnant.

Food Safety 284

Food Safety Catering Fast Casual Food 284

ChowNow

JULY 17, 2024

Objectives Organizational structure Standard operating procedures (SOPs) Inventory management Staffing and Training Technology and Equipment Quality Control and Continuous Improvement Define Your Objectives Start by clearly defining the objectives of your restaurant operations plan. What do you aim to achieve?

Operations 195

Operations Kitchen Safety Front of House Food Safety 195

Modern Restaurant Management

SEPTEMBER 14, 2023

" This term refers to the impact that changing weather conditions, specifically in September, can have on the functioning and performance of these essential appliances. Increase Inspections : Conduct frequent inspections of the equipment, checking for signs of wear, leaks, or any other abnormalities.

Equipment 251

Equipment Customer Service Customer Experience Supplies 251

Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. PLAN BETTER – TRAIN HARDER. Don’t think for a minute that how to mop is an innate process – you must be taught. Learn by doing. Harvest America Ventures, LLC.

Front of House 492

Front of House Uniforms Back of House Kitchen Safety 492

Goliath Consulting

JUNE 15, 2021

Since so many workers are being afflicted with COVID-19, we’ve seen the farming sector experience a widespread shortage of workers who have been trained to complete specific tasks. References: [link] [link] [link] [link] [link] [link]. link] [link] [link] [link] [link] [link] [link].

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Goliath Consulting

APRIL 28, 2020

It also means you’d have to hire, train and pay new staff for this job including paying for insurance and vehicle expenses. Provided drivers/ No training required. Cons: You’ll need to hire, train and pay your driver. Reference: [link]. So, in summary: Third Party Delivery. Cons: High Fees. Self/ In-House Delivery.

Delivery 269

Delivery Food Back of House Franchise 269

Culinary Cues

APRIL 1, 2024

I pass housekeeping where the heat from commercial laundry equipment and manglers pressing sheets and towels is palpable. In fact, even years later, someone always seems to reference the fact that the vice president didn’t think very highly of my cooking, and Elvis couldn’t even tolerate my poached eggs.

Back of House 419

Back of House Kitchen Safety Hotels Front of House 419

SpotOn

FEBRUARY 26, 2025

Health insurance, retirement plans (401(k)), paid time off (PTO) (vacation, sick leave, holiday pay), workers compensation, and meal discounts Training and onboarding. Paid training hours for new employees, ServSafe certification, training programs, free meals, etc Bonuses. This can also be referred to as operating costs.

Point of Sale 82

Point of Sale License Insurance POS 82

Goliath Consulting

MAY 8, 2020

While it may seem like a big opportunity, off-premise catering is also a lot of work—requiring your time and energy for adding necessary staff, purchasing delivery vehicles, acquiring needed equipment, and paying for miscellaneous expenses that come with the service (2). References: [link].

Catering 248

Catering Point of Sale Delivery Customer Service 248

7 Shifts

SEPTEMBER 6, 2024

Reach out to industry associations, local bartender groups, or culinary schools to see if they can refer qualified candidates. Additionally, you can encourage current staff to refer friends or acquaintances who may be interested in the role. Your local hospitality community can also be a valuable resource for finding barbacks.

Demo 195

Demo Hiring Customer Experience Bar 195

Modern Restaurant Management

OCTOBER 21, 2019

Even the best restaurant training program can’t anticipate every customer service issue that could arise in the future. Call transcripts and recording features can be used as references for new employee training, keeping track of small details or when addressing any customer service issues.

Customer Experience 299

Customer Experience Online Ordering Customer Service Reservations 299

Modern Restaurant Management

OCTOBER 16, 2019

With self-cleaning technology, there are never issues with equipment going uncleaned. Parts Town and Heritage Foodservice Group are coming together to strengthen their OEM (original equipment manufacturer) parts distribution capabilities. Parts Town and Heritage Combine. Financial terms were not disclosed.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

ChowNow

SEPTEMBER 17, 2024

AP refers to the money a restaurant owes to suppliers for goods and services received, like food ingredients, beverages, and equipment. We are not offering legal or tax advice, only recommending that you seek it out from a trained and/or licensed tax professional.

Cash Management 195

Cash Management Document Restaurant Law Online Ordering 195

7 Shifts

AUGUST 7, 2024

This is commonly referred to as a percentage. Train Employees to be Mindful of Food Costs Employees should care as much about food costs as you do. Train them on proper food storage procedures so nothing spoils or spills.

Food 370

Food Seasonal Menu Inventory Pricing 370

7 Shifts

AUGUST 16, 2024

One of a restaurant manager’s primary responsibilities is hiring, training, and scheduling staff so that the business runs smoothly. Step-by-step process to becoming a restaurant manager Becoming a successful restaurant manager involves getting relevant education and training and building hands-on experience in the industry.

Management 195

Management Management 2024 Leadership 195

7 Shifts

NOVEMBER 15, 2019

We’ve also written a new ebook with even more details on fair workweek and labor compliance, including facts, strategies, and checklists for you to reference when scheduling employees to ensure you’re staying compliant. Fair Workweek refers to the movement to give employees more rights when it comes to their work schedules.

Restaurant Law 239

Restaurant Law Download Hiring Document 239

360Training

JUNE 25, 2020

For shorthand, all of these are referred to as “TCS foods.” Use Specialized Equipment. Other methods don’t require expensive equipment, just the knowledge of when each is appropriate, along with careful monitoring. You must: Use Proper Equipment. Sliced/Cut Melons, Tomatoes, and Leafy Greens.

Food Safety 148

Food Safety Food Kitchen Safety Front of House 148