Remove Front of House Remove Presentation Remove Training
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ALL HAIL DISHWASHERS

Culinary Cues

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. At the very least, we know that the work right in front of us won’t change. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area.

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Reduce Training Retirements & Manual Tasks With These Three Automation Best Practices

Modern Restaurant Management

Today’s restaurants face obstacles on many fronts. More specifically, automation best practices can ease training requirements and reduce manual tasks, helping restaurants thrive in a challenging environment. Streamline Employee Onboarding and Training. Simplify Front of House Processes.

Training 194
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CHEFS – MENUS FOR 2021 AND BEYOND

Culinary Cues

The quick fix may just be a dramatic change in how we plan and present our menus. This will, of course, make it far more challenging to control quality and consistency, but with a movement towards on-going training and quality assurance – it can be done. The important reality is that we MUST MAKE CHANGES NOW!

2021 496
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CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE

Culinary Cues

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). How you approach the design of your restaurant in this regard will determine nearly everything else. In both cases it is sales (the top line) that sets the stage for success.

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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. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine.

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CHEFS – REMEMBER THE MAGIC

Culinary Cues

I know you remember the first day that you slid your arms into the sleeves of that chef’s jacket with your name embroidered under the title: executive chef. It was that first time in the lead position – the commander of the kitchen brigade. You are now the conductor of the orchestra that is totally in sync, creating beautiful music together.

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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.