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

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

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. The potato is a. diner’s attention. [] WHAT – YOU NEVER HAD A PAPER ROUTE?

Front of House 453

Front of House Uniforms Back of House Kitchen Safety 453

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. We grumble and curse, we step up the pace and show our anger on our face, but we get by.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

AUGUST 28, 2020

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. YOU NEED TO BE PRESENT! All of this still counts!

Social Media 447

Social Media Communication Loyalty Program Training 447

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 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

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

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. Being a professional cook or chef is such a contradiction of the human condition.

Uniforms 441

Uniforms Presentation Take-out Café 441

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. Did they sense that the value was there? Were they wowed into coming back again and again? Will they write a great review on Trip Advisor?

Customer Service 376

Customer Service Customer Experience Point of Sale Presentation 376

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.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Culinary Cues

FEBRUARY 8, 2020

When an employee feels that the opportunity for expression is present – then they will feel engaged and appreciated. “One of the most sincere forms of respect is actually listening to what another has to say.” ” -Bryant H. BUILD PRIDE. Building pride in team is a foundational requirement of leadership and coaching.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Modern Restaurant Management

MARCH 13, 2023

I recommend that restaurants that prohibit pet dogs err on the side of allowing pet dogs for patrons if there is a question about whether the pet dog is presented as an accommodation for a medical condition. FDA is responsible for more than a quarter of the U.S. economy, and the Food Code impacts virtually every American.

2022 471

2022 Allergens Food Food Safety 471

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”?

Uniforms 397

Uniforms Article Café Small Business 397

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. Prepare for the New Reality.

Food Supply 445

Food Supply Employee Relations Kitchen Safety Social Media 445

Culinary Cues

FEBRUARY 2, 2024

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

Modern Restaurant Management

MAY 8, 2020

Additionally, many of these QSR individual franchises are up against restrictions on creating their own social media platforms and marketing, as corporate strives for a uniform approach. Decisions, such as using influencers to create the voice a franchise can’t present from its own handle, lends to a powerful marketing tool today.

Marketing 442

Marketing Franchising Franchise Social Media 442

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

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. What was most impressive to me was the work leading up to service.

Seasonal Menu 473

Seasonal Menu 2005 Hotels Customer Service 473

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. 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 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

Modern Restaurant Management

AUGUST 14, 2023

It’s also important for restaurant owners to include any hard nos, ensuring your team has a clear understanding of how not to present your establishment. That means considering factors like uniforms, the style of tables and chairs, music, and the overall decor.

Social Media 419

Social Media Book Customer Experience Design 419

EATER

JULY 2, 2024

Before I made the leap, I watched with veneration as multiple colleagues and industry friends began hormone replacement therapy, changed their email signatures, and pinned pronoun buttons to their customer-facing uniforms. While the ambiguity in my presentation certainly warranted the question, I was completely caught off guard.

Document 342

Document Back of House Presentation Take-out 342

Culinary Cues

FEBRUARY 10, 2024

See how many are discounted in your operation. [] Rusted or wilting lettuce in your salads [] Dishwasher water spots on your glassware [] Unlevel dining room tables [] Empty soap or towel containers at hand washing stations. [] Dirty dining room windows [] Burned out light bulbs. [] Server uniforms that are wrinkled. [] Cooks uniforms that are stained. (..)

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. The ambience should support the product.

Fine Dining 421

Fine Dining Front of House Customer Service Customer Experience 421

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. There will always be the missed family events, the 5 a.m. Label us as you may: Type A’s, Obsessive/Compulsive, Driven, or to some observers – Ego Driven.

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. Exceed expectations! Be professional – ALWAYS!

Workshop 393

Workshop Article Take-out Uniforms 393

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. It is all very troubling even though these restaurants may be busy at the moment.

Front of House 358

Front of House Back of House Coaching Customer Service 358

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

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.

Cash Management 329

Cash Management Uniforms Food Supply Café 329

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

EATER

JUNE 22, 2020

looks like The Reality of Reopening: Restaurateurs Share Their View from the Ground, Presented by Square. where the impact of — and reaction to — the novel coronavirus has been anything but uniform? Monday, June 29 — 2:00 p.m. EST / 11:00 a.m. And how does that vary from city to city across the U.S., looks like.

Uniforms 279

Uniforms Events Reservations Presentation 279

Culinary Cues

APRIL 30, 2023

Maybe a different cut of meat or cooking method will result in a dish that is equality gratifying in terms of flavor and plate presentation and at a price that demonstrates a commitment to value. [] PLAN MENUS FROM A VALUE PERSPECTIVE. Think about what inspires both the cook and the guest: technique, flavor, execution, and visual impact.

Employee Relations 433

Employee Relations Sports Pricing Hiring 433

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

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

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. Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Budget cautiously for donations and stick to the budget.

Cash Management 287

Cash Management Point of Sale Leadership Website Management 287

Restaurant Business

MAY 31, 2023

Labor savings The last few years have presented challenge after challenge when it comes to staffing and labor. By removing the potential for natural human error, operators know that every order is made to brand specifications and will taste and look the same from location to location.

Franchising 264

Franchising Franchise Kitchen Safety Customer Experience 264