Modern Restaurant Management

JANUARY 11, 2022

With industry-wide insights, supply vendors can create uniform standards for trained professionals and quality-controlled vehicles for transportation. Tanks of beverage-grade gas supply are heavy and require care by the supplier. This helps create a consistent brand experience that today’s guests have come to expect.

Operations 474

Operations Supplies Uniforms Employee Relations 474

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 383

Training Customer Service Uniforms Leadership 383

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 450

Front of House Back of House Uniforms Hiring 450

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

Modern Restaurant Management

DECEMBER 14, 2020

By taking a new and smarter approach to digital marketing, human capital management and delivery, restaurateurs will be positioned to drive sales despite the challenges presented by COVID-19. Become a Marketing Maven.

2030 520

2030 Customer Experience Delivery Uniforms 520

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 387

Seminar Front of House Back of House Workshop 387

Culinary Cues

JANUARY 29, 2024

We have labored over the effects of this change but have been very slow to reinvent the way that we do business – to once again, create an environment where individuals relish the opportunity to learn and grow as cooks, exhibit passion about the craft, wear their uniforms with pride, and feel great about saying: “I’m a cook!”

Kitchen Safety 412

Kitchen Safety Guest Recovery Uniforms Food Safety 412

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 376

Customer Service Customer Experience Point of Sale Presentation 376

Culinary Cues

OCTOBER 20, 2021

beautiful part of the meal – present it as a prized gem that cooks evenly, browns on the edges, and graces the plate as a competitor of the entrée for the. PLAN BETTER – TRAIN HARDER. The potato is a. diner’s attention. [] WHAT – YOU NEVER HAD A PAPER ROUTE? Learn by doing. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 453

Front of House Uniforms Back of House Kitchen Safety 453

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. This is a good thing – roll up your sleeves, the chef won’t always have the cleanest uniform in the kitchen. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Food Supply 445

Food Supply Employee Relations Kitchen Safety Social Media 445

Culinary Cues

FEBRUARY 17, 2023

Would you take that extra few seconds to make the presentation of ingredients was beautiful? What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”? Help them sign their work.

Uniforms 397

Uniforms Article Café Small Business 397

Restaurant Engine

FEBRUARY 5, 2025

Plate presentation matters. Your success is also about presentation. You know that presentation inside your restaurant is key, but did you know its also key in the social stratosphere? tweet this) Thats why were looking at Instagram-worthy plate presentations and elevating your visual appeal for social media buzz.

Social Media 52

Social Media Presentation Website Management Customer Experience 52

Culinary Cues

JANUARY 15, 2020

My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. If you want your cooks to sweat the details in cooking and food presentation, then be that example whenever you hold a knife, a pan, or a plate ready for the pass. Take pride in the chef’s uniform. Be a proud cook.

Uniforms 341

Uniforms 2000 Consumer Goods Small Business 341

Culinary Cues

MARCH 29, 2021

The contradiction of anxiety and peace seems to be present in every kitchen that reaches for the butterfly. Despair is present in the eyes of cooks who are within striking distance of those allusive first orders clicking off the POS printer. PLAN BETTER – TRAIN HARDER. Reach for the butterfly. Harvest America Ventures, LLC.

Uniforms 441

Uniforms Presentation Take-out Café 441

Culinary Cues

JANUARY 29, 2022

In the right kitchen, led by the right chef, every cook looks in a mirror before starting a shift, adjusts his or her uniform, makes sure that the name tag is positioned properly, maintains his or her knives with real pride, insists on working clean and organized, and approaches every task with enthusiasm. PLAN BETTER – TRAIN HARDER.

Uniforms 443

Uniforms Café Training Operations 443

Culinary Cues

JULY 6, 2020

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. The professional cook has a passion for the ingredients, the process of cooking, and the history behind a dish, the creation of flavor, and the presentation of a dish. PLAN BETTER – TRAIN HARDER.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

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. TRAINING: You can never train too much.

Employee Relations 413

Employee Relations Training Take-out Fine Dining 413

Culinary Cues

FEBRUARY 10, 2024

The best operators train restaurant eyes and teach their employees to be ambassadors for greatness. Seek out the details and then prioritize corrective action. It’s never too small to worry about. Now, take it a step further and begin to imbed these restaurant eyes into the culture of the restaurant. It’s not hard, but it is relentless.

Uniforms 393

Uniforms Small Business Dine-in Training 393

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. Make sure that every part of your system aligns with consistency: purchasing specs, production, flavor profile, presentation, and service. PLAN BETTER – TRAIN HARDER. This is your most important job.

Fine Dining 421

Fine Dining Front of House Customer Service Customer Experience 421

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. Day Three Role-specific training. Customer service training.

FOH 307

FOH Food Safety BOH Customer Service 307

Culinary Cues

AUGUST 4, 2022

I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. PLAN BETTER – TRAIN HARDER. It is all very troubling even though these restaurants may be busy at the moment. Now is the time to renounce apathy and commit to excellence.

Front of House 358

Front of House Back of House Coaching Customer Service 358

Culinary Cues

NOVEMBER 25, 2019

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. When you feel that every plate presented in the pass carries your signature. PLAN BETTER – TRAIN HARDER. So how do you know that you have moved past the paycheck and into the realm of a professional cook?

Fine Dining 422

Fine Dining Food Order Back of House Uniforms 422

Culinary Cues

JANUARY 12, 2021

Professionalism was expected from the starched chef uniforms that were maintained by the on-site laundry, the cleaning regiment that everyone participated in, the adherence to classical techniques, and the respect that was shown everyone who became part of the team. PLAN BETTER – TRAIN HARDER. Rest in Peace Chef! CAFÉ Talks Podcast.

Seasonal Menu 473

Seasonal Menu 2005 Hotels Customer Service 473

Culinary Cues

APRIL 30, 2023

Involve other team members in the interview process, hire them conditionally for a few weeks and then assess how well they integrate before solidifying the position. [] TEACH, TRAIN, CREATE FEEDBACK OPPORTUNITIES, IMMERSE IN THE TEAM CULTURE, MENTOR, AND MEASURE.

Employee Relations 433

Employee Relations Sports Pricing Hiring 433

Culinary Cues

DECEMBER 30, 2019

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Engage them and they will become your ambassadors.

Cash Management 287

Cash Management Point of Sale Leadership Website Management 287

Culinary Cues

FEBRUARY 25, 2021

Whether the task is washing pots, cutting vegetables, or setting up the most intricate plate presentation – that commitment to excellence should prevail. If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER. Writing a memo? Do it with excellence in mind.

2021 429

2021 Point of Sale Take-out Reference 429

Culinary Cues

JANUARY 3, 2020

Most cooks are pretty transparent – they tell you more than you really want to know about their past, present, and future; who they like and why, and who is not on their Christmas Card list. Usually, a recent graduate or a current school intern with starched white uniforms, polished shoes, and perfectly sharpened knives.

Uniforms 411

Uniforms Presentation Hiring Book 411

Culinary Cues

FEBRUARY 3, 2020

Yet tomorrow morning you will wake well before sunrise, put on that starched, white uniform, walk through those kitchen doors and face the challenges of a chef once again. PLAN BETTER – TRAIN HARDER. There will always be the missed family events, the 5 a.m. Oh, and by the way – it can be worth it! BE SOMETHING SPECIAL, BE A CHEF.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

DECEMBER 30, 2022

Greater pay and benefits don’t come just because you are present. Look like a professional, wear the uniform with pride, groom like a professional, talk like a professional, learn to write properly like a professional, approach others in a professional manner and build your brand. PLAN BETTER – TRAIN HARDER. BE THE SOLUTION.

Workshop 393

Workshop Article Take-out Uniforms 393

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

Back of House 417

Back of House Front of House Food Order Definition 417

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 297

Hotels Front of House Fine Dining Back of House 297

Culinary Cues

JULY 14, 2023

That weekly performance report that you submit to the owner – make sure it is spelled correctly, points well made, numbers accurate, and presented as if it were a thesis for a graduate degree. People will notice and great opportunities will come your way if you always strive for greatness. Start today – one step at a time to greatness.

Cash Management 329

Cash Management Uniforms Food Supply Café 329

Culinary Cues

AUGUST 31, 2019

It goes beyond the job description: hiring, training, menu planning, quality control, cost control, representation, leadership, purchasing, image building and so on. Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present. PLAN BETTER – TRAIN HARDER.

Reference 346

Reference Uniforms Take-out Social Media 346

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations. We need to encourage the positive to drown out the naysayers.

Uniforms 331

Uniforms Book Article Café 331

Culinary Cues

MAY 16, 2022

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. If he wanted to move up to a more demanding station he would need to “discover” how each player worked, how they set-up their stations, the flavor profile of each dish, timing, and plate presentations. PLAN BETTER – TRAIN HARDER.

Café 377

Café Front of House Point of Sale Back of House 377

Culinary Cues

SEPTEMBER 1, 2022

As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. In all cases there is an intensity of purpose, the pressure of time, the exactness that consistency demands, and the passion for the plate of food presented to the guest.

Fine Dining 414

Fine Dining Uniforms Dine-in Food Order 414

Culinary Cues

JANUARY 28, 2023

What you experience in our kitchens is a mix of what life has presented us – some not so great, but mostly wonderful and even remarkable. You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation.

Food Supply 394

Food Supply Dine-in Uniforms Presentation 394