Menu Training Uniforms 
Culinary Cues
OCTOBER 27, 2024
Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!
Modern Restaurant Management
MARCH 3, 2025
The restaurant needs cohesion, from signage to menu design to uniforms. We created a simple menu focused on a brand experience that merged nostalgia with modern efficiency. For instance, your menu needs to have the same voice as your social media. This is also typically when we decide on the restaurant’s name.
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Modern Restaurant Management
FEBRUARY 18, 2025
While rewarding at times, it often feels like a never stopping freight train of challenges that only you can overcome. Even the menu I created was designed to be simple so that a future, less experienced owner would never have to be under the thumb of a high-end, temperamental chef. This business is mentally draining.
ChowNow
JANUARY 30, 2025
If its primarily blue-collar workers, youll probably want to have larger food portions and a good selection of beer on the menu. To achieve this, focus on creating uniformity across all aspects of your restaurant. Train your staff to embody your brand values, ensuring their interactions reflect the tone and personality of your brand.
Lavu
FEBRUARY 28, 2025
POS systems do more than just process payments they enable restaurants to personalize menus by analyzing customer data. Learn more in our latest post: How POS Systems Enable Menu Personalization. Real-Time Updates : Adjust menus instantly for accuracy and relevance. Improves Operations : Smarter inventory and menu management.
Modern Restaurant Management
APRIL 20, 2020
There’s a possibility that menu items may carry a lower price to entice business. The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. Unfortunately, front of the house staff who aren’t cross trained are generally furloughed.
Culinary Cues
JANUARY 15, 2022
Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? You were part of a team and an extension of a long history of tradition and accomplishment – that uniform meant something – it meant someone recognized your potential. PLAN BETTER – TRAIN HARDER.
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