Culinary Cues

NOVEMBER 10, 2024

Television screens presented a mix of sporting events and CNN talking heads, and the smell of grilled meat and batches of beer brewing behind glass walls provided sensory overload. The noise level was high and I’m sure among those present there was some discussion about the election results. So, take your moments to reflect.

Front of House 341

Front of House Back of House Sourcing Travel 341

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 365

Seminar Front of House Back of House Workshop 365

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. That they are to present themselves as ladies and gentlemen, serving ladies and gentlemen (The Ritz Carlton Credo).

Training 361

Training Customer Service Uniforms Leadership 361

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 436

Hotels Point of Sale Cash Management Training 436

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. The first challenge for seasonal venues is stacking the bench when there just doesn’t seem to be enough people out there to hire. When the clock is running out and you’re low on options, there are a few resources that can help you achieve just that.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

JANUARY 29, 2024

It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

Kitchen Safety 391

Kitchen Safety Guest Recovery Uniforms Food Safety 391

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.

2021 466

2021 Social Media Kitchen Safety Restaurant Law 466

Ken Burgin

JULY 25, 2023

Make sure to take photos and share on your social media channels. Designing short training games or ‘microlearning’, involves several principles to ensure they’re effective, engaging, and suitable for the purpose: Relevant to the work environment and reinforce key skills or knowledge. The fastest and driest wins!

Training 60

Training Kitchen Safety Front of House Food Safety 60

Culinary Cues

AUGUST 28, 2020

Shake off the dust of complacency, press the wrinkles out of that chef coat, polish those shoes and face the challenges straight on. Send out information about your current offerings and your future plans through effective email blasts. Work at it, train for it, stand behind it, and make a difference. BE PRESENT.

Social Media 440

Social Media Communication Loyalty Program Training 440

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. General maintenance Restaurant management requires being ever-present and extremely attentive.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. You set the tone for others to emulate. [] TEACH AND TRAIN. Did they sense that the value was there?

Customer Service 353

Customer Service Customer Experience Point of Sale Presentation 353

Culinary Cues

SEPTEMBER 14, 2023

They fear the look of disappointment or an abrasive comment; they fear the plate of untouched food, the half-eaten entrée they wrestled through heat and intensity of the kitchen to prepare and present, and they fear the role they may play in the success or failure of the restaurant. You see a little out of sorts, what can I do to help?”

Employee Relations 392

Employee Relations Training Fine Dining Take-out 392

Culinary Cues

FEBRUARY 10, 2024

The tables are full, and he is having a difficult time keeping up but makes a mental note to address that once the dining room clears out. Suddenly, he remembers the cobwebs and thinks: “I’ll take care of that in the morning”. Seek out the details and then prioritize corrective action. It’s never too small to worry about.

Uniforms 370

Uniforms Small Business Dine-in Training 370

Culinary Cues

JULY 22, 2021

Restaurants are open, and customers who have been prisoners of the pandemic are anxiously coming out of their shells and flooding to restaurants that are ill equipped to deal with the surge. As challenged as restaurants are right now, there must be an all-out effort to demonstrate value and to provide a positive experience.

Guest Recovery 449

Guest Recovery Uniforms Point of Sale Customer Experience 449

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. The community needs to create multiple reasons to be present. Going out to a restaurant for lunch or dinner must be more than filling the void in our stomachs. President John F. These businesses can’t give up!

Customer Experience 372

Customer Experience Customer Service Food Safety Hospitality 372

7 Shifts

FEBRUARY 8, 2024

In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much 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. Get a Demo 6. Apple | Android 9.

Management 367

Management Management Operations Mobile Ordering 367

Culinary Cues

MAY 12, 2022

Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. PLAN BETTER – TRAIN HARDER.

Pricing 361

Pricing Training Consumer Goods Customer Experience 361

Culinary Cues

MARCH 10, 2022

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. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. PLAN BETTER – TRAIN HARDER. I rest my case.

Front of House 448

Front of House Back of House Uniforms Hiring 448

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. The gauntlet goes like this: In America, every year, cheesemongers gather at the Cheesemonger Invitational, which usually takes place in New York or San Francisco. I absorb all of that input and aggregate that into whatever comes out. Don’t do that,’” Johnson says. “I

Training 140

Training 2010 Consumer Goods 2013 140

7 Shifts

FEBRUARY 8, 2024

In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much 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. Get a Demo 6. Apple | Android 9.

Management 352

Management Management Operations Mobile Ordering 352

7 Shifts

NOVEMBER 15, 2024

As such, knowledge of the law and how to train staff to comply is crucial. Effective managers prioritize regular training sessions that cover responsible serving practices. For instance, if a staff member calls out sick, the manager must adjust the team schedule and redistribute tasks.

Bar 195

Bar Management Management Hiring 195

Sling

SEPTEMBER 7, 2020

At first glance, you may think that employee training is all about teaching your employees to perform their job according to your standards and procedures. Provide the right kind of training for your team and your business will run smoother than ever before. Effective Employee Training Methods. 1) Online Employee Training.

Training 78

Training Coaching Small Business Take-out 78

Culinary Cues

OCTOBER 11, 2022

We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Don’t wait for someone else to build your skills and knowledge – take charge of your own growth. Share, teach, and train others – this is the fuel that drives your own leadership engine.

Leadership 391

Leadership Fine Dining Workshop Training 391

Culinary Cues

SEPTEMBER 30, 2021

So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. We are all ready to own our lives again and enjoy the simple things – like going out for a meal.

Food Supply 426

Food Supply Employee Relations Kitchen Safety Social Media 426

7 Shifts

SEPTEMBER 6, 2024

They also perform end-of-shift duties, such as taking out the trash and securing the bar area. Removing and disposing of trash Another responsibility of barbacks is to dispose of trash, including emptying trash bins, removing discarded items like napkins and straws, and taking out the garbage after each shift.

Demo 195

Demo Hiring Customer Experience Bar 195

Culinary Cues

JULY 19, 2022

As chefs, we have a responsibility to involve young cooks in those experiences, repeat them frequently enough so that it sinks in, encourage them to reflect on those experiences, take them apart and put them back together, and assess how they fit (good, bad, or indifferent). Present this as positive reinforcement.

Training 378

Training Presentation Employee Relations Article 378

Culinary Cues

MARCH 22, 2023

When offered, it quickly sells out because people are always drawn to perfection. It is that carrot just a bit too far out of reach that it can’t be grabbed, but in the process of pursuit we push ourselves as far as possible with that goal in mind. You know it, when you see it, feel it, smell it, or taste it.

Coaching 378

Coaching Fine Dining Café Training 378

Culinary Cues

JULY 31, 2022

For the Restaurateur: Are you willing to take a hard look at your business model and change how you attract, train, invest in, compensate, and evaluate your staff? Are you willing to take a hard look at your pricing model and how you approach profitability? PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Food Supply 402

Food Supply Training Supplies Café 402

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 402

Fine Dining Front of House Customer Service Customer Experience 402

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. In this article, the workforce management experts at Sling give you tips for creating a restaurant training program that really works. Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding. 1) Start Small.

Training 78

Training Hiring Front of House Back of House 78

Culinary Cues

DECEMBER 21, 2023

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Those days and nights when our mise en place wasn’t where it should have been made us stronger.

Kitchen Safety 424

Kitchen Safety Food Safety Inventory Take-out 424

Modern Restaurant Management

FEBRUARY 9, 2024

This oversight presents untapped potential to extend a franchise's reach and impact from the inside out. While there are several ways to incorporate visual communication with younger staff, a great place to start is with your training and onboarding processes. Picture this: You're at the annual franchisee meeting.

Communication 188

Communication Franchise Franchising Leadership 188

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. Decision-making is ever present and comes at the cook in an instant. Cooks (for the most part) are blind to differences.

Back of House 429

Back of House Reference Presentation Mobile Ordering 429

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Kitchen Safety 433

Kitchen Safety Front of House Fine Dining Back of House 433

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

Sling

DECEMBER 19, 2020

Once considered a supplement to the standard training program, virtual training is now the preferred — and sometimes only — option for managers and owners who want to improve their team’s skills. Virtual Training 101. Not all virtual training software is created equal. 1) Select The Right Software. 2) Prepare Your Team.

Training 78

Training Management Management Employee Relations 78

Culinary Cues

AUGUST 18, 2022

Everyone needs to take responsibility for setting the stage. I cringe when I think of those moments when things slipped out of control but know that each moment when that occurred gave me more resolve to avoid it in the future. PLAN BETTER – TRAIN HARDER. Nurture the hustle! Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Food Order 421

Food Order Customer Experience Hiring Café 421