EATER

FEBRUARY 18, 2025

Zinara Rathnayake Wade, deep-fried urad dal patties sold on a train. Hotel: Not only places to bed down, hotels can refer to casual eateries for affordable, filling food. The kitchen also serves South Indian dishes like dosas and pittu (steamed ground rice layered with scraped coconut). Fox Jaffna A full spread at Fox Jaffna.

Hotels 277

Hotels Seasonal Menu Back of House Small Business 277

Modern Restaurant Management

OCTOBER 20, 2020

Given how different this year’s winter dining experience will be, restaurants will need to train staff to execute a turnkey dining experience in yet another “new normal.” With the right combination of technology and training, you can set your staff up for success in the next phase of COVID-19 dining.

Outdoor 480

Outdoor Dine-in Training Government 480

7 Shifts

MAY 1, 2023

As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. A team member gets an incentive if the person they referred gets hired. Ideally, the same manager would do the interview, onboarding, orientation, and first day of training with that team member.

Hiring 195

Hiring Training Management Management 195

7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. You won't be able to refer to your previous restaurant opening playbook and follow it to the letter. Replicating an Existing Concept.

Management 370

Management Management Document Hiring 370

Culinary Cues

OCTOBER 24, 2020

This menu is developed using analytical data that is drawn from surveys and historical reference to other restaurants within a community or region. There are thousands of restaurants just like this – they serve a real need for dependability. [] A CONNECTION TO HISTORY. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Menu 420

Menu Seasonal Menu Front of House Café 420

Modern Restaurant Management

MAY 31, 2022

Restaurant owners or managers would rather spend time on other meaningful tasks, such as recruiting and hiring, training chefs, or updating daily specials on the menu. Other restaurant software is specifically designed for one purpose, whether it applies to human resources (HR), payroll, accounting, loyalty programs, or employee training.

Point of Sale 491

Point of Sale Download POS Customer Experience 491

Goliath Consulting

SEPTEMBER 27, 2020

But there’s much more that tech has to offer, especially when it comes to AI being integrated into guest order systems, training, and restaurant operations. Self-serve kiosks and tablets are gaining favor as a way to speed up service without sacrificing the human touch,” said Sebes. Consistent Training and Optimal Scheduling.

Technology 397

Technology Mobile Ordering Food Safety Customer Service 397

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. Is this decision in line with our mission?”

Customer Service 358

Customer Service Social Media Customer Experience Reference 358

Modern Restaurant Management

FEBRUARY 11, 2020

Consumers’ palates are even becoming trained to differentiate quality whole leaf teas from dust and fannings, as evidenced by a healthy growth in the premium tea sector and shrinkage in low-end mass-market teas. ” Whether the serving format is loose leaf tea, or a spacious pyramid tea bag, specialty tea is always whole leaf.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

JULY 29, 2024

Owners of bars, taverns, restaurants and other establishments serving alcohol kept a close eye on a case before the Supreme Court of Florida this year. It is a legal definition that refers to a tavern, bar or other establishment where alcoholic beverages are furnished. At issue was a $28.6 SC2022-0910, is so significant.

Bar 493

Bar Restaurant Law Point of Sale Beverage 493

Culinary Cues

FEBRUARY 25, 2021

Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER.

2021 429

2021 Point of Sale Take-out Reference 429

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 509

Beverage Events Food Order Website Management 509

Modern Restaurant Management

FEBRUARY 28, 2023

1: Simplify Communication The restaurant business can be very demanding and stressful, especially when there are so many guests to serve, and you’re chronically short-staffed. – and materials that workers can easily reference should they need to review specific protocols and procedures.

Management 493

Management Management Food Safety Communication 493

Culinary Cues

JULY 25, 2023

Even if you choose to not pursue cooking as your career, I know that this information will serve you well throughout life.” A few minutes ago, you referred to that ingredient I held in my hand as “just a tomato” and honestly, I wasn’t sure how to respond. I could sense his uncomfortableness. I wondered if I could live up to that.

Food Truck 375

Food Truck Reference Café Take-out 375

7 Shifts

FEBRUARY 15, 2022

Cummings is a lifer in the industry—a chef-restaurateur turned podcast host for Best Served Creative , where he interviews industry leaders and helps advocate for a better restaurant work environment. In his work, he realized that many employees get thrust into management positions without any training. Why texting?

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

MARCH 3, 2024

In fact, you were probably on the receiving end of this group behavior, sometimes referred to as bullying. group’s function contrary to common purpose except to add oxygen to their group-serving purpose of discord and animal gratification. .” – Webster’s Dictionary Of course, you remember. Well, we’re not in high school anymore.

Leadership 400

Leadership Restaurant Law Social Media Sports 400

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

FOH 307

FOH Food Safety BOH Customer Service 307

Culinary Cues

DECEMBER 26, 2020

Yesterday is easy to look back on – it gives us strength and a point of reference, it provides context and the ability to analyze our actions, and it provides hope since we managed to work our way through it. PLAN BETTER – TRAIN HARDER. HERE’S TO A VERY PROMISING 2021. Restaurants are the center of our American communities.

Fine Dining 488

Fine Dining 2008 Kitchen Safety Customer Experience 488

7 Shifts

AUGUST 27, 2020

Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training, bad relationships with managers, and lack of team-building activities. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training?

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Culinary Cues

OCTOBER 30, 2023

It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. Wrap it in front page copies of the New York Times and serve with home cut and fried, salt, and peppered potato chips, and a pickle that you marinated for two months and WOW, people will line up around the block to experience it.

Fine Dining 386

Fine Dining Front of House Dine-in 2016 386

Modern Restaurant Management

FEBRUARY 6, 2020

The asset will be assigned a unique ID reference, which is then used as a point of reference to pull up information about the asset on the database. By being more proactive with your managing of assets, you can serve a higher volume of customers, and reduce the chances of a costly breakdown scenario. Operator Misuse.

Catering 402

Catering Equipment Customer Service Small Business 402

7 Shifts

OCTOBER 22, 2021

You can reference average party size, takeout vs. on-premise orders, the popular menu items, and other key metrics to to forecast restaurant sales. For example, extra help might be needed to prepare, deliver, and serve catering. Before making major changes to your employees' work schedules, here are a few questions to ask.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

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

Culinary Cues

DECEMBER 6, 2021

Context refers to whom you are enjoying a food with, the environment where eating takes place, your connection with the person who prepared it, the source of components, the history of the dish and its ingredients, memories connected to the item, or the ceremony that may be part of enjoying that dish. PLAN BETTER – TRAIN HARDER.

Influencer 395

Influencer Customer Experience Dine-in Training 395

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. TRAINING: You can never train too much.

Employee Relations 413

Employee Relations Training Take-out Fine Dining 413

EATER

APRIL 16, 2024

This popular saying in Colombia (which mirrors sayings elsewhere like “the shoemaker’s child always goes barefoot”) references the way specialists often forget to share their gifts with their own communities. The family eventually expanded to eight locations across the city, training locals to become baristas.

Social Media 330

Social Media Point of Sale Food Supply Reference 330

Culinary Cues

FEBRUARY 9, 2022

By referring to the chef as the “source” need not require that all creativity originates from the chef – in fact, the greatest use of creative energy is to set the stage for others to be the innovators. [] A Consummate Organizer and Planner. THE LAW: The chef must always serve as the resource encyclopedia in the kitchen.

Restaurant Law 433

Restaurant Law Coaching Café Sourcing 433

7 Shifts

APRIL 23, 2021

The food doesn't matter,” says Jensen Cummings, chef, and founder of Best Served Creative. This, of course, doesn't mean it's ok to serve bad food. Many restaurant workers have friends in the industry that they can refer to you. Hiring 51 percenters today will save training time and dollars tomorrow,” writes Meyer.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Culinary Cues

NOVEMBER 25, 2019

There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose. Those entry-level positions offer a multitude of advantages and truly serve a need. PLAN BETTER – TRAIN HARDER. For a few, at some point that changes. Harvest America Ventures, LLC.

Fine Dining 422

Fine Dining Food Order Back of House Uniforms 422

EATER

JULY 24, 2020

The Foundation is perhaps best known for the yearly James Beard Awards, often referred to as the “Oscars of the food world.” Much like receiving a James Beard award, serving dinner at the Beard House can raise a chef’s profile and help them publicize their business. But for many chefs, the cost of doing so is simply too high.

Leadership 363

Leadership Hiring Events Audits 363

Culinary Cues

JANUARY 23, 2023

One of the most important statements about leadership and management I ever heard has stuck with me for decades: “If you are not serving the customer (fan) directly, then your job is to serve the person who is.” This is likely what Coach Belichick means by: “Do your job.” Never stop reaching for the carrot, STAY INSPIRED.

Coaching 406

Coaching Sports Point of Sale Take-out 406

7 Shifts

AUGUST 7, 2024

The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. This is commonly referred to as a percentage. Of all the costs your restaurants generate, your food is one of the largest.

Food 370

Food Seasonal Menu Inventory Pricing 370

Goliath Consulting

DECEMBER 12, 2020

Cameras will also allow restaurants to serve customers in a touchless environment. They can also use this information to train and educate their staff. Reference: [link] [link] [link] [link] [link] [link] [link] [link] [link] [link]. Touchless Service.

2021 418

2021 Kitchen Safety Food Safety Loyalty Program 418

Culinary Cues

NOVEMBER 22, 2022

I may be in the minority, but I have always felt, and often promoted, that restaurants can and occasionally do serve a higher purpose. Expressing this, building a team around it, and telling that story is what I refer to as that higher purpose. PLAN BETTER – TRAIN HARDER. We not only taste soul food; we feel it.

Back of House 414

Back of House Transportation Café Food Order 414

Modern Restaurant Management

AUGUST 19, 2020

Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. ” Duff & Phelps served as financial advisor to Sun Capital Partners, Inc. Creating a Face-Pay Network.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. The term ‘restaurant operations' refers to the process by which a restaurant is run. Improvement Tips. What Does Restaurant Operations Mean? Scheduling.

Operations 363

Operations Inventory Hiring Customer Service 363

Culinary Cues

MAY 20, 2024

He has been one of my primary motivators and reference points throughout my career in food. ” Enough said! [] THE DECAY OF PROFESSIONALISM IN KITCHENS: Escoffier and his partner in hotel experiences: Cesar Ritz believed in the mantra: “We are ladies and gentlemen serving ladies and gentlemen.”

Hotels 297

Hotels Front of House Fine Dining Back of House 297