Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 390

Leadership Food Truck Employee Relations Training 390

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 498

Beverage Events Food Order Website Management 498

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 Communication Training Coaching 582

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 364

Training Uniforms Customer Service Leadership 364

Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” Restaurants must invest the time in training.

Guest Recovery 449

Guest Recovery Uniforms Point of Sale Customer Experience 449

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 441

Kitchen Safety Food Safety Coaching Training 441

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. Will the flavors and presentations of the food suffer? Cooks are expected to follow these standards and never deviate. The reputation of the business is based on “no surprises”. This leads not only to product consistency, but also cost dependability.

Hiring 405

Hiring Training Pricing Leadership 405

Culinary Cues

JULY 4, 2021

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. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

2021 501

2021 Food Supply Seasonal Menu Supplies 501

Modern Restaurant Management

MARCH 24, 2023

Training your staff in best practices for serving gluten-free dishes is one of the best proactive measures you can take to avoid such conflicts, as well as to demonstrate your commitment to ensuring the safety of gluten-free diners. In terms of training format, the possibilities are virtually endless.

Training 179

Training Front of House Kitchen Safety Allergens 179

Culinary Cues

MARCH 15, 2021

If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? PLAN BETTER –TRAIN HARDER. Make sure that it is clear and positive. LACK OF REALISM. Is what you are teaching real? LACK OF PARTNERSHIPS WITH INDUSTRY. CAFÉ Talks Podcast.

Education 551

Education Food Supply Training Communication 551

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. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 449

Front of House Back of House Uniforms Hiring 449

Culinary Cues

APRIL 7, 2022

A new technique, a new way to measure, a different type of presentation, a different challenge in operations, a higher cost, product unavailability, more competition to keep us on our toes – it is never ending. Just when we think that we might be good at our jobs – something new stares us down.

Training 385

Training Social Media Presentation Café 385

Culinary Cues

NOVEMBER 11, 2022

When we compromise on the quality of cooking, taste, and presentation then we suffer trying to win unhappy customers back and you, the chef, must look in a mirror and see the face of compromise. You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. Did they sense that the value was there?

Customer Service 357

Customer Service Customer Experience Point of Sale Presentation 357

7 Shifts

OCTOBER 1, 2024

Presentation also matters. Clear descriptions and appealing photos help customers make informed choices and anticipate the flavors and presentation of their meals. In this case, you should train your staff on effective communication, active listening, and conflict resolution skills.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation.

Food 444

Food Presentation Leadership Café 444

Culinary Cues

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Would it make a difference in attention to detail? Is there room to improve?

Seminar 368

Seminar Front of House Back of House Workshop 368

Culinary Cues

JANUARY 23, 2021

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). BEAUTIFUL FOOD PRESENTATIONS. PLAN BETTER – TRAIN HARDER. Simply stated it is what a menu item contributes to the financial success of a restaurant. REAL SERVICE.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Culinary Cues

JANUARY 29, 2024

Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow. These skills will take time and dedication to master – start today! When this is done, the world is your oyster.

Kitchen Safety 395

Kitchen Safety Guest Recovery Uniforms Food Safety 395

Culinary Cues

AUGUST 31, 2024

When properly developed and integrated into your operation, the mission statement will impact who you hire, how you train, the products you develop and sell, the way you lead and manage, how employees interact, the way that guests are approached, and how the world perceives you (the business) to be. Choose wisely.

Customer Service 326

Customer Service Social Media Customer Experience Reference 326

Culinary Cues

FEBRUARY 28, 2021

This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year? PLAN BETTER – TRAIN HARDER.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

OCTOBER 27, 2020

In fact, it is likely that the food presented to you as a customer will reveal the level of discipline, professionalism, and organization that exists in that kitchen. PLAN BETTER – TRAIN HARDER. Peek into the kitchens of restaurants that you patronize and you can immediately see the difference. Harvest America Ventures, LLC.

Uniforms 468

Uniforms Airlines Food Order Fine Dining 468

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Smaller portions lead to lower price tags, broader acceptance, and enhanced value from a well-designed, balanced meal. [] TRAINING: We all know the drill – it’s a business of pennies, but without everyone’s buy-in, those pennies will quickly evaporate.

Pricing 365

Pricing Consumer Goods Training Customer Experience 365

7 Shifts

JANUARY 23, 2020

Plan out your labor costs (costs associated with staffing) by researching average wages in your area, suggested training costs, and any benefits you’ll provide. Training before opening. Maintain your inventory costs and labour costs without affecting service and presentation. Rachel, The Bison. Jeff, Wimpy's Diner. ?.

2020 335

2020 Hiring Cash Management Education 335

Culinary Cues

NOVEMBER 22, 2024

The rich umami smell of steaks, chops, and roasts as they caramelize on the grill or in the oven, releasing a richness that turns on the desire that surrounds eating, and of course, the always present smell of fresh coffee, the intoxicating elixir that keeps cooks’ energy levels up and provides that comfortable boost when needed.

Food 341

Food Front of House Point of Sale Back of House 341

Culinary Cues

SEPTEMBER 30, 2021

We do like to show what we can do through our menus, train our staff how each should be prepared, how they should taste, and how they must be presented on the plate. PLAN BETTER – TRAIN HARDER. Unfortunately, staffing and supply issues make large menus impossible to maintain. Prepare for the New Reality. CAFÉ Talks Podcast.

Food Supply 429

Food Supply Employee Relations Kitchen Safety Social Media 429

Culinary Cues

APRIL 16, 2022

The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. Remember how beautiful those well designed and executed plate presentations gave you pause, stopped your conversations, and insisted that you snap a picture for posterity. Restaurant Consulting.

Hotels 384

Hotels Presentation Reservations Social Media 384

Culinary Cues

DECEMBER 16, 2024

Fifteen minutes early is not just being present its being ready to make a difference. [] IF YOU CAN LEAN YOU CAN CLEAN Yes, time is money, and the original intent of this often-used statement may relate to the cost of labor, but most importantly it relates to how you approach life. When team exists, then trust is present.

Employee Relations 259

Employee Relations Presentation Small Business Recruiting 259

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

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 271

Front of House Food Order Customer Service Customer Experience 271

Culinary Cues

JUNE 29, 2024

The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach. The service staff members have been well-trained and are enthusiastic about the restaurant concept. So, that should be it.

Dine-in 304

Dine-in Customer Experience Back of House Customer Service 304

Culinary Cues

NOVEMBER 10, 2021

Those who you respect and don’t return that to those who work in your operation will need to move on. [] TEACH AND TRAIN. You are in the driver’s seat and can help them reach their personal best through training, teaching, and mentoring. Work on becoming efficient through systems and training. PLAN BETTER – TRAIN HARDER.

Kitchen Safety 83

Kitchen Safety Training Take-out Mobile Ordering 83

Culinary Cues

JULY 19, 2022

You must teach and train the fundamentals, the processes, the flavor profiles, and the history behind cooking a certain way. Provide reading materials or links to articles that will reinforce what you say – it is important! [] SHOW (TRAIN): Very few things in life will sink in and become innate unless they are practiced.

Training 382

Training Presentation Employee Relations Article 382

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. You can either be a driver of change in that operation or step outside and find a property that respects the process, the ingredients, and the people. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 388

Uniforms Front of House Back of House Food Supply 388

Culinary Cues

MARCH 9, 2021

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. The salad, even one described as a “side”, should be able to stand alone in terms of its flavor blending, and visual presentation.

Presentation 399

Presentation Fine Dining Seasonal Menu Design 399

Culinary Cues

DECEMBER 12, 2020

Each course would be masterfully prepared and presented and flawless in execution. He did not need to cook a dish to impact it’s flavor and presentation. He was commissioned to work with the producers of the movie “Vatel” featuring Gerard Depardieu as the chef who made the grand food presentations during the age of Louis the XIV.

Fine Dining 363

Fine Dining Back of House Dine-in Presentation 363

7 Shifts

JULY 29, 2020

It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely? How to adjust new hire training during COVID-19 You should aim to complete as much new staff training remotely as possible. What PPE will you provide?

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

7 Shifts

AUGUST 16, 2021

A pre-shift meeting is, simply, a meeting that occurs before meal service where the manager gathers the team to go over updates, train them, and get the team excited and motivated for the upcoming shift. They also serve as a place to offer short training sessions for new practices, taste new dishes and connect with them team.

Front of House 397

Front of House Back of House Customer Service Coaching 397