Remove Presentation Remove Training Remove Uniforms
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THIS IS NOT THE TIME TO DISAPPOINT

Culinary Cues

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.

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IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

Work at it, train for it, stand behind it, and make a difference. Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? BE PRESENT.

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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

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.

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COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE

Culinary Cues

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. 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. Harvest America Ventures, LLC.

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STEPPING INTO PROFESSIONALISM

Culinary Cues

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. In a proper kitchen, the uniform is clean, pressed, and complete. 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.

Uniforms 378
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DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

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.

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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. 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.