Culinary Cues

NOVEMBER 17, 2024

The menu will determine how the dining room will look and feel, how you will advertise and through which mediums, the experience of the line cooks you hire, your training program, which vendors you choose, the equipment you will need, the wine list, price point for menu items, and the expectations for sales and profit.

Presentation 278

Presentation Point of Sale Customer Service Menu 278

Modern Restaurant Management

JULY 22, 2020

At the same time, restaurant owners may be concerned about the time, expense, and profitability of serving gluten-free dishes. Myth #1: Serving a Gluten-Free Menu Is Too Expensive. Myth #3: It’s Not Worth the Time and Effort to Serve Gluten-Free Dishes.

Serving 171

Serving Food Truck Front of House Loyalty Program 171

Tableo

JUNE 21, 2023

Training staff members at serving drinks with finesse is crucial to differentiate yourself from competitors and to improve the overall dining experience for patrons. This post will examine the most effective practices for teaching your team to serve drinks like a pro. They will then be able to advise clients with knowledge.

Training 40

Training Serving Customer Service Customer Experience 40

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

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 378

Leadership Restaurant Law Social Media Sports 378

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 353

Food Truck Reference Café Take-out 353

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 363

Fine Dining Front of House Dine-in 2016 363

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. But how do you build a program that helps your employees make fewer mistakes, perform their job with greater competency, and serve your customers better? Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding.

Training 78

Training Hiring Front of House Back of House 78

EATER

APRIL 8, 2021

For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. Others serve adults facing similar obstacles. The year had started off strong.

Training 123

Training Café Kitchen Safety Back of House 123

7 Shifts

MAY 23, 2024

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

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 397

Menu Seasonal Menu Front of House Café 397

7 Shifts

OCTOBER 30, 2023

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. Food safety training Florida law (specifically, F. 509.049 ) requires food safety training for every employee in food service.

Restaurant Law 221

Restaurant Law Certification Food Safety Cash Management 221

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 363

Food Seasonal Menu Inventory Pricing 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 280

Hotels Front of House Fine Dining Back of House 280

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 392

Employee Relations Training Fine Dining Take-out 392

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 BOH Food Safety Customer Service 307

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 197

Bar Restaurant Law Point of Sale Beverage 197

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

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 406

2021 Point of Sale Reference Take-out 406

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 373

Influencer Customer Experience Dine-in Training 373

7 Shifts

AUGUST 16, 2024

One of a restaurant manager’s primary responsibilities is hiring, training, and scheduling staff so that the business runs smoothly. Step-by-step process to becoming a restaurant manager Becoming a successful restaurant manager involves getting relevant education and training and building hands-on experience in the industry.

2024 195

2024 Management Management Leadership 195

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

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 384

Coaching Sports Point of Sale Take-out 384

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

APRIL 1, 2024

The restaurants were packed with guests from an already full hotel, the coffee hours and receptions went off without a hitch, and the banquet for twelve hundred kicked off with nearly one-hundred servers parading around the ballroom with the first course served Russian style from platters to plates.

Back of House 326

Back of House Kitchen Safety Hotels Front of House 326

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

SpotOn

OCTOBER 29, 2024

However, not everyone's aware of the art of hibachi cuisine, especially when it comes to the types of food served and hibachi's unique history alongside other types of Japanese cuisine. In its original form, hibachi refers to small vase-like pots filled with charcoal or ash. What does hibachi mean?

Reference 52

Reference Seating Dine-in Social Media 52

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

7 Shifts

AUGUST 2, 2024

Below are some key restaurant metrics you should be tracking for your restaurant: Cost of goods sold (COGS) The cost of goods sold refers to the amount it costs to produce an item on your menu. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Food Business

MAY 6, 2022

the work needs to get done — no way around the fact that food, food prep, and serving a fantastic plate has no short cuts. Interview (we used to have two ppl interveiw— one of the other of us would have the BS meter turned on) Call references. Make sure you have a training process in place. Don’t rush the process.

Hiring 130

Hiring Advertising Reference Training 130

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 393

Back of House Transportation Food Order Café 393

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 418

Restaurant Law Coaching Café Sourcing 418

Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since.

Fine Dining 325

Fine Dining Dine-in Front of House Design 325

Culinary Cues

APRIL 22, 2024

How about insult to injury – it might even be slightly acceptable if restaurants served exceptional artisan bread for what they charge, but in many cases it’s a frozen product that is simply defrosted, warmed, and sliced. Now the latest insult to the business of restaurant hospitality and any attempt to justify value is charging for bread.

Consumer Goods 292

Consumer Goods Pricing Customer Experience Hospitality 292

Culinary Cues

JUNE 16, 2023

Chef Pierre referred to him as the house roundsman. Every position is important – an understanding that would serve him well throughout his career. You learn more every day, from every situation, from every team, and from each chef with whom you serve. One step at a time, grasshopper.

Kitchen Safety 337

Kitchen Safety Back of House Hotels Food Safety 337

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. PLAN BETTER – TRAIN HARDER. This happens when you, as the chef, understand your purpose.

Coaching 423

Coaching Café Training Take-out 423

Restaurant365

DECEMBER 11, 2020

Pub Bricco , Bricco Kent , Café Bricco , and Akron Bricco serve the local community with great food and drink at great prices. Akron Bricco serves awesome food and drinks at great prices to an eclectic mix of businesspeople and college students. Bricco Dining Group is an Ohio-based restaurant group with four locations.

Dine-in 78

Dine-in Training Management Management 78