Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Are you proud to present this to your teammates, manager, or guest?” I did this, this is my work”!

Seminar 354

Seminar Front of House Back of House Workshop 354

7 Shifts

SEPTEMBER 26, 2022

Making Your Resume Stand Out. What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

7 Shifts

AUGUST 16, 2021

But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings. Call it out here.

Front of House 397

Front of House Back of House Customer Service Coaching 397

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. 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.

Menu 388

Menu Seasonal Menu Front of House Reference 388

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. Floor plan.

Front of House 88

Front of House Back of House FOH BOH 88

Culinary Cues

NOVEMBER 10, 2024

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals.

Front of House 334

Front of House Back of House Sourcing Travel 334

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. I wonder why this is the case.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

DECEMBER 18, 2019

With dinner prep taking place in most restaurants from noon on, you’re open anyway—and the more diners you can attract to buy lunch, the more profitable you become. 33% of Canadians eat out for lunch most-often, not far behind the dinner crowd at 49%. With proper plating and presentation, just about any meal can be Instagrammable!

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

7 Shifts

SEPTEMBER 20, 2021

From managing overtime hours, to employee time off and availability, to making the right calls when it comes to who and when, scheduling takes a lot of time and mental energy. Not to mention, that's before you send it out to your team (a process unto itself) and have to make those always-present adjustments. Still on the fence?

Restaurant Law 370

Restaurant Law Point of Sale Back of House Front of House 370

7 Shifts

DECEMBER 8, 2020

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. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

Front of House 370

Front of House Social Media Employee Relations Back of House 370

Embrace the Suck

FEBRUARY 16, 2023

Owner #2 doesn't like that it takes longer, so they tell the team they can provide a bottle or can with an empty glass. A line cook calls out to a prep cook, "Hey, we need some onions!" Three crucial minutes later, the line cook is presented with the wrong ingredient and blows up at the prep cook.

Front of House 299

Front of House Back of House Communication Hiring 299

Culinary Cues

FEBRUARY 16, 2021

I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. Every year, a significant number of new restaurants open and almost as many close their doors for good.

Fine Dining 433

Fine Dining Employee Relations Front of House Small Business 433

Culinary Cues

JULY 19, 2024

It can be done without tasting food or even seeing a single plate presented in the pass and it is visible without asking a guest for comments on a meal. So, here’s the thing – when mise en place permeates everything you do, how you work, act, and present yourself, then competence finds a home and confidence leads the charge.

Front of House 263

Front of House Food Order Customer Service Customer Experience 263

Culinary Cues

JULY 9, 2022

I take a minute to balance the knife on my finger at the center of the bolster – amazing. It’s the start of another day in the kitchen. Seven in the morning and aside from the baker and breakfast cook, I am alone with clip board in hand and my roll bag of knives placed strategically at a workstation.

Front of House 366

Front of House Back of House Presentation Café 366

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy.

Customer Experience 386

Customer Experience Cash Management Customer Service Front of House 386

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. While these local favorites are great at attracting their neighbors to visit again and again, to out-of-towners, they’re just another restaurant that looks like it could do with some renovations. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. Well then – what will? Try apathy on for size. They appear to have thrown up their hands in defeat and are now on automatic pilot just hoping to “get by”. Is it ignorance or apathy?

Front of House 328

Front of House Back of House Coaching Customer Service 328

7 Shifts

FEBRUARY 8, 2024

The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. The app also lets employees take their scheduling changes into their own hands by making approved shift swaps and securely communicating with each other.

Management 367

Management Management Operations Mobile Ordering 367

Culinary Cues

OCTOBER 24, 2022

This is where “real cooking” comes into play; where a chef demonstrates his or her ability to pull flavors out of seasonal ingredients and marry flavors to match the weather outside. More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. Are you up to it?

Seasonal Menu 308

Seasonal Menu Front of House Presentation Menu 308

Modern Restaurant Management

AUGUST 26, 2022

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

Front of House 208

Front of House Back of House Food Supply Supplies 208

7 Shifts

FEBRUARY 8, 2024

The app is useful for both your front- and back-of-house staff, allowing them to check upcoming shifts, submit availability, request shift trades, and more. The app also lets employees take their scheduling changes into their own hands by making approved shift swaps and securely communicating with each other.

Management 352

Management Management Operations Mobile Ordering 352

Culinary Cues

JANUARY 6, 2020

White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. Those who are proponents of systemic thinking know that even the smallest decision, especially one made in a vacuum, will domino and cause havoc on numerous fronts. A short while back the U.S.

Government 244

Government Front of House Small Business Back of House 244

7 Shifts

NOVEMBER 17, 2021

Consider two worst-case scenarios: A customer orders extra guacamole but your restaurant is all out of avocados or, on the other hand, you've just walked past a crate of rotten, unusable (and expensive!) That's why we're presenting you with all you need to know about inventory's essential steps, best practices, and helpful resources below.

Inventory 370

Inventory Management Management Point of Sale 370

7 Shifts

NOVEMBER 17, 2020

Explain why your restaurant uses employee evaluation forms Don’t forget to tell staff why you use employee evaluation forms: to track their performance, point out areas for improvement, and make decisions about promotions and pay raises. Ask them to fill out these sections, and then give you, their manager, the form.

Point of Sale 370

Point of Sale Download Communication Reference 370

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. You can personalize your interactions even further by taking the time to learn a few key details about each of your staff members (e.g.,

Front of House 370

Front of House Back of House Communication Customer Service 370

Culinary Cues

JULY 31, 2023

Regardless of your career choice – dependability remains a basic assumption and unless you are fully present: physically, mentally, and emotionally, then success will never happen. If your direction is planned out then work can be, and will be, enjoyable and rewarding. Anyway – use as you see fit.

Kitchen Safety 323

Kitchen Safety Back of House Front of House Food Safety 323

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights. As a cook or chef there are many days that go well and a few that challenge the best. Your dictionary.

Café 345

Café Front of House Point of Sale Back of House 345

7 Shifts

JUNE 16, 2022

In turn, franchisors can take these action items to corporate to advocate for change or assistance. They all prevent franchisors from seeing the day-to-day pains and successes that their franchisees experience. Throw in dozens of locations to manage, and visibility becomes foggy. Table of Contents. Purpose of a Franchise Advisory Council?

Franchise 370

Franchise Franchising Communication Front of House 370

Culinary Cues

MAY 20, 2024

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 272

Hotels Front of House Fine Dining Back of House 272

Modern Restaurant Management

MARCH 13, 2020

"It's a challenging time for restaurants — large and small — and we believe that there are some practical steps restaurants can take to address the social distancing concerns you and many are voicing today," said Susie Fogelson, Founder/ CEO, F&Co. "First Utmost care and attention is required today."

Front of House 199

Front of House Back of House Restaurant Law Food Safety 199

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants.

2023 188

2023 Front of House Back of House 2022 188

7 Shifts

DECEMBER 4, 2020

Understanding the ins and outs of paying employees, observing labor laws, and complying with the tax code is critical to running a business. Understanding the ins and outs of paying employees, observing labor laws, and complying with the tax code is critical to running a business. How to solve payroll tax issues. And if you don’t.

2021 370

2021 Tip Distribution Restaurant Law Insurance 370

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Admin: Filling out employment paperwork and receiving access to tools like the employee timekeeping portal, employee email, POS, and security system.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

NOVEMBER 2, 2021

However, because 9/80 takes place over two weeks instead of one, the traditional eight-hour shift only increases by one hour for most days. The 9/80 work schedule is growing in popularity thanks to the benefits it presents to employees and their managers. Table of Contents. What is a 9/80 Work Schedule? Disadvantages. Eight-Hour.

Employee Relations 397

Employee Relations Tip Distribution Front of House Mobile Ordering 397

Modern Restaurant Management

OCTOBER 28, 2021

Improving air quality in restaurants can provide an economic benefit, as customers will feel more confident in dining out once more. However, many potential customers are still not comfortable with the idea of the dining out experience. Hesitancy to Return to Normality.

Front of House 175

Front of House Back of House Customer Experience Advertising 175

Culinary Cues

SEPTEMBER 4, 2020

That moment in the early morning when a chef steps out of bed with the knot of mixed emotion in his or her stomach is – yes, something that is missed. They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. After time, this is a highly anticipated feeling.

2020 303

2020 Back of House Front of House Food Order 303