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 your friends introduce you as a cook at such and such restaurant or refer to you as chef, rather than use your name. PLAN BETTER – TRAIN HARDER. This is when becoming a cook moves well beyond a job.

Fine Dining 403

Fine Dining Food Order Back of House Uniforms 403

Culinary Cues

MARCH 29, 2021

I was listening the other day to the lyrics of Ann Wilson from the group Heart when she referred to the contradiction and quest of the dog and butterfly. PLAN BETTER – TRAIN HARDER. Being a professional cook or chef is such a contradiction of the human condition. Who is this person? Reach for the butterfly. Restaurant Consulting.

Uniforms 432

Uniforms Presentation Take-out Café 432

Culinary Cues

JULY 14, 2023

Competition is healthy if you use it as a reference to improve. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Cash Management 311

Cash Management Uniforms Food Supply Café 311

Culinary Cues

AUGUST 14, 2024

I can’t remember the last time I opened this book and used it as a reference, but it is the title that drives me to keep it prominently displayed. Why is this so? The title represents my feeling about the craft that I have spent more than five decades engaged in. We need to encourage the positive to drown out the naysayers.

Uniforms 307

Uniforms Book Article Café 307

Culinary Cues

MAY 16, 2022

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique. PLAN BETTER – TRAIN HARDER.

Café 358

Café Front of House Point of Sale Back of House 358

Culinary Cues

MAY 20, 2024

He has been one of my primary motivators and reference points throughout my career in food. Escoffier forbade swearing in his kitchens, expected his cooks to dress like professionals on their days off, instilled pride in the chef’s uniform, and demanded professional behavior of all who were part of his team.

Hotels 282

Hotels Front of House Fine Dining Back of House 282

Culinary Cues

SEPTEMBER 1, 2023

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. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? It refers to interactions with people and events that sit forever in our memories.

Fine Dining 328

Fine Dining Dine-in Front of House Design 328

7 Shifts

MAY 23, 2024

Create a restaurant operations manual A restaurant operations manual ensures that your business procedures are well-documented, concise, and readily available for your employees' reference. This is important, especially if you're training and hiring new employees.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Culinary Cues

JANUARY 28, 2023

Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean. We appreciate each other, refer to each other, respect each other, and constantly learn from each other. Once the voice is determined, all parts of the restaurant begin to fall in place.

Food Supply 375

Food Supply Dine-in Uniforms Presentation 375

Perfect Daily Grind

MAY 30, 2023

Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible. Dose refers to how much ground coffee is used, while yield is the total liquid weight of coffee extracted. Together, both of the variables can be referred to as brew ratio.

Beverage 147

Beverage Equipment Consumer Goods Customer Experience 147

Restaurant365

MAY 7, 2020

Ensure proper training for food employees with new or altered duties and require that they apply the training according to established procedures. Staff Health, Hygiene and Training. Train all employees on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette. Access a copy of the U.S.

Food Safety 142

Food Safety Cash Management Social Media Point of Sale 142

Lavu

MARCH 30, 2020

This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations. To avoid confusion, each new employee should be referred to this document as part of their onboarding process. Provide Continuous Training.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Ken Burgin

FEBRUARY 21, 2020

If they’re going, nothing will usually stop them, so facilitate it with a simple Resignation Form that sets out expectations and covers all the bases eg return of uniform, final pay etc. Many businesses now offer only a short statement with start and finish dates, not a full reference. Was the training rushed or inadequate?

Fast Casual 78

Fast Casual Uniforms Reference Management 78

Perfect Daily Grind

SEPTEMBER 19, 2022

In fact, some industry professionals feel that traditional roast curves are becoming outdated as the specialty coffee sector continues to grow – meaning investment in training is essential for many roasters. The measurement of the rate of temperature increase is referred to as the “ rate of rise ” (RoR).

Equipment 140

Equipment Technology Article Recycling 140

Goliath Consulting

FEBRUARY 9, 2020

Factoring in the new technology, menu development, staff training and additional costs that goes into the whole ordeal, it may be a good idea to first consider these four important aspects of food delivery first: Menu. Reference: 1) [link]. Do you have a delivery menu? 2) [link]. 3) [link]. 4) [link].

Front of House 74

Front of House Online Ordering Delivery POS 74

EATER

NOVEMBER 30, 2023

She had no culinary training. Reading Grigson is a warm, almost cozy experience, like settling in by the fire in a library with a really excellent cream tea arrayed in front of you. After she died, friends and associates uniformly remembered her as a kind and generous person with a delightful sense of humor.

Food 126

Food Book Front of House Food Order 126

Goliath Consulting

MARCH 19, 2021

These decisions do not have to be big ones—they can be as small as choosing uniform styles, weighing in their opinions on new policies, or even allowing them to choose the background music. This is exactly how Ricky Girardi, previously director of HR and Training at a Chick-fil-A franchise, approached it,” Wang said.

Recruiting 78

Recruiting Small Business Magazine Hiring 78

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. A standard operating procedure (a.k.a. Why You Need Standard Operating Procedures.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

SOP), sometimes referred to as standing operating procedure, is a set of step-by-step instructions compiled by an organization to help team members carry out complex routine operations. A standard operating procedure (a.k.a. Why You Need Standard Operating Procedures.

Operations 78

Operations Document Airlines Tip Distribution 78

The Restaurant Times

AUGUST 31, 2020

Train Your Staff At Regular Intervals. Well trained and efficient restaurant staff play a significant role in the success of your restaurant. While onboarding the new employees, organize training sessions and provide them with a training manual that they can refer to during a crisis. Follow Up At Regular Intervals.

Document 52

Document Customer Service Training Food Order 52

Restaurant Law

AUGUST 17, 2016

Many well-intentioned operators have tried to avoid the franchise tag by referring to their business relationships and partnerships as a “license,” or a “capital investment,” but the label placed on a relationship has little bearing on whether or not the relationship constitutes a franchise. Others refer to the provision of a "marketing plan."

Franchise 49

Franchise Franchising License Restaurant Law 49

Culinary Cues

AUGUST 10, 2020

PLAN BETTER – TRAIN HARDER. It’s not just food – it is all of this and more. Noodles, in some form, are present in almost every culture and with its preparation promote tradition and loads of stories to support its importance to a population. Harvest America Ventures, LLC. Restaurant Consulting. www.harvestamericacues.com BLOG.

Food 442

Food Travel Uniforms Presentation 442

The Restaurant Times

APRIL 13, 2022

It contains various department-wise instructions, such as opening and closing procedures, necessary tasks for each shift, standard uniform and equipment for each shift, order of service, etc. Although you can arrange a few training sessions, it is a better option to have all the information stated in a manual for future reference.

Operations 52

Operations Front of House Reference Customer Service 52

The Restaurant Times

OCTOBER 9, 2020

Streamline Employee Training Period. This will help them in self-training and act as a ready reckoner for their day-to-day tasks. In such critical situations, by referring to the operating manual, your restaurant can quickly fill any gaps without interrupting other operations. Doesn’t Hamper Restaurant Operations.

Operations 40

Operations Uniforms Cash Management Document 40

Culinary Cues

JANUARY 19, 2022

How the mise en place is prepared in advance, uniformity of vegetable cuts, clarification of butter, sauce preparations, and where each ingredient should be stored according to the station map. KEEP SHARP: PLAN BETTER – TRAIN HARDER. Just for a moment, think about what it takes to work a busy sauté station. FOOD FOR THOUGHT.

Point of Sale 384

Point of Sale Seasonal Menu Book Uniforms 384

Sling

JANUARY 10, 2023

But if it’s something big, like a new hire arriving when or where no one was expecting them, not having a workspace ready on their first day, or training scheduled for a time when the trainer is unavailable, the employee is going to notice. Provide them with introductory training material. Schedule training. Fill out paperwork.

Employee Relations 78

Employee Relations Hiring Small Business Communication 78

The Restaurant Times

MAY 19, 2021

They enable restaurants to maintain uniformity and consistency in terms of maintenance and service delivery, across all outlets. Dividing them into lower, middle and upper levels for easy reference is also recommended. The technology section can be used to train employees in the use of such platforms. Job Descriptions.

Operations 52

Operations Employee Relations Front of House Kitchen Safety 52

Modern Restaurant Management

JUNE 28, 2024

Overcoming Hurdles : Restaurants face challenges in AI adoption, including staff training and adoption (23 percent), finding the right AI solution (22 percent), cost (17 percent), and customer acceptance (14 percent). Whether eating out or ordering takeout, Gen Z returned to a restaurant mainly due to the taste of the food (50%).

2024 117

2024 Mobile Ordering White Paper Customer Service 117

Mad Mobile

FEBRUARY 26, 2024

Regularly tracking your bar inventory helps quickly catch common culprits and course correct, whether that means adjusting a recipe or training staff. Informed purchasing decisions Eliminating guesswork around usage and depletion enables smarter restocking aligned with demand. Uniform processes reduce errors. Take regular stock.

Inventory 40

Inventory Bar Management Management 40

EATER

OCTOBER 19, 2023

I’ve trained myself to think, Salt and fat and sugar make really tasty pastry … and really, pastry is just a combination of those things and sometimes flour,” Hrycko says. Khoury has as much distaste for aquafaba as he does for what he refers to as “margarine,” or vegan margarine that is interchangeable with vegan butter.

Email Marketing 136

Email Marketing Seasonal Menu 2011 Book 136

Sling

OCTOBER 1, 2023

Check their references. Hire and train. That includes everything you do from the place cards you set out to the uniforms your team members wear when they’re on the job. Start by writing an effective job description to post online or in your local paper. And don’t feel like you have to hire 10 employees at first.

Catering 78

Catering License Transportation Advertising 78

A Wine Story

MAY 18, 2022

Stazione Leopolda was the first train station in Florence. The train station motif was appropriate given the speed-tasting element of the day-long Chianti Classico tasting. Mr. Gorelli MW (the initials refer to the Master of Wine ) offered three diverse masterclasses on this day. Gabriele Gorelli Masterclass. Marisa D'Vari.

2022 78

2022 Vineyard 2008 Presentation 78

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

7 Shifts

JULY 1, 2024

Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated. Alcohol and Tobacco Tax and Trade Bureau Usually referred to as the TTB, this agency regulates businesses selling alcohol.

Bar 221

Bar License Food Supply Restaurant Law 221

Perfect Daily Grind

NOVEMBER 30, 2022

When training baristas how to dial in espresso , the “sand and pebbles” analogy is often used. For reference, most espresso is extracted using a ratio of one part coffee to two parts water – resulting in a highly concentrated beverage. In many specialty coffee shops around the world, baristas use a very fine grind size for espresso.

Café 140

Café Article Innovation 2010 140

7 Shifts

MAY 23, 2024

In the restaurant industry, forecasting refers to estimating possible future costs/expenses to be incurred and predicting profits based on historical data. Forecasting in the restaurant industry refers to estimating future trends based on historical and current data. What is forecasting in a restaurant?

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Production of PPE through Aramark’s uniforms division and procurement of PPE. Cal-Mex refers to recipes fusing flavors from California and Mexican cuisines, featuring Hispanic-style cheeses.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176