Modern Restaurant Management

APRIL 20, 2020

The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. Can a bartender also work the floor and serve? Unfortunately, front of the house staff who aren’t cross trained are generally furloughed. How does cross training Impact of work rules?

Customer Service 460

Customer Service Training Front of House Dine-in 460

Culinary Cues

JANUARY 15, 2022

I want to believe that under the façade of despair and sometimes even distain lies a person with incredible potential to be the best he or she can be, to serve and to create, and to reach for his or her personal and professional potential – to be fulfilled. PLAN BETTER – TRAIN HARDER. Bill Bradley. Reach for the stars.

Uniforms 448

Uniforms Front of House Food Safety Healthcare 448

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. We filled the dining room, and everyone was served, but what was their experience? PLAN BETTER – TRAIN HARDER.

Customer Service 417

Customer Service Customer Experience Point of Sale Presentation 417

Culinary Cues

OCTOBER 20, 2021

For this to happen you need to get a lay of the land, button up your uniform, determine the state of work, the breadth of responsibility on a shift, and grab that first cup of coffee before the “start” button is hit. PLAN BETTER – TRAIN HARDER. Learn by doing. Harvest America Ventures, LLC. www.harvestamericacues.com – BLOG.

Front of House 482

Front of House Uniforms Back of House Kitchen Safety 482

EATER

MARCH 24, 2025

Want a single-serving frozen pizza baked to cheesy perfection in under 15 minutes? All that fast, powerful heat did serve the air-frying function, which was the best of the bunch. And it has a kind of inviting formality, not like a gala, but like a luxury train car. Too intimidated to roast a chicken for your date?

Uniforms 210

Uniforms Take-out Consumer Goods Design 210

Culinary Cues

FEBRUARY 17, 2023

After school is complete, the power of your name continues to hold on to your sense of worth – sometimes driving you to improve, other times serving as a sign of your lack of effort or ability. Not a clip-on name tag, a part of the uniform. Your name is very important and depending on how it is used – incredibly powerful.

Uniforms 439

Uniforms Article Café Small Business 439

Modern Restaurant Management

JANUARY 20, 2023

Whether a pre-made frozen dough, a heat-and-serve protein, or ready-to-use sauces and pastes—consolidating ingredients and finding the right supplier can provide that dependable uniformity and superior quality your customers rely on.

Food 419

Food Food Supply Customer Service Food Safety 419

Culinary Cues

MARCH 26, 2022

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. PLAN BETTER – TRAIN HARDER.

Cash Management 439

Cash Management Social Media Restaurant Law Communication 439

Modern Restaurant Management

JANUARY 30, 2023

By automating this process through the IoT, brand quality becomes more uniform, limited time offerings are easier to roll out, and restaurants gain an advantage as consumers return for new favorites. IoT puts that data front and center so restaurants can improve staff training and operations management at scale.

Technology 475

Technology Fast Casual Waste 2023 475

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 467

2021 Point of Sale Take-out Reference 467

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 441

Employee Relations Training Take-out Fine Dining 441

Culinary Cues

AUGUST 4, 2022

This is a false sense of relief unless restaurant’s view this as a new chance to shine, a chance to be exceptional at what they do whether it is serving pizza or seven-course meals. PLAN BETTER – TRAIN HARDER. Restaurants are busy now, much of it is pent up demand from two years of partial lockdown due to the pandemic.

Front of House 401

Front of House Back of House Coaching Customer Service 401

Culinary Cues

DECEMBER 30, 2019

In all cases they begin with the same goals: prepare and serve great products that are consistent and offered with a smile, build success on a steady flow of sales and controlled profitability, and do all of this with pride. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 324

Cash Management Point of Sale Leadership Website Management 324

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. Day Three Role-specific training. Customer service training.

FOH 307

FOH Food Safety BOH Customer Service 307

Culinary Cues

FEBRUARY 12, 2020

It is also, from a self-serving standpoint, an opportunity and a responsibility to take on this role in an effort to attract, inspire, and retain a competent team. Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business.

Education 358

Education Consumer Goods Training Back of House 358

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 327

Hotels Front of House Fine Dining Back of House 327

Culinary Cues

APRIL 13, 2021

I have always found that being methodical about career decisions served me well, so why not share my approach with others? Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? PLAN BETTER – TRAIN HARDER. Do you enjoy cooking for the benefit of others? Hang in there!

Uniforms 447

Uniforms Café 2021 Training 447

Culinary Cues

DECEMBER 15, 2023

If you happen to pass a soldier in uniform – don’t simply smile and say “thanks for your service” – take a moment to ask where they are from, where stationed, and how much longer will they be serving. Wish them a safe and happy holiday and your hope that they will be home again soon.

Hospitality 440

Hospitality Travel Uniforms 2024 440

Culinary Cues

SEPTEMBER 15, 2022

Seek out individuals who like to serve others, who relish doing great work, who you can depend on to be exacting every time, and who exude a positive approach. [] TEACH AND TRAIN EVERY DAY. From the parking lot to the restrooms, carpet, walls, tabletop, and uniforms, stay on it! [] MATCH THE AMBIENCE TO THE CONCEPT. Do it right!

Fine Dining 444

Fine Dining Front of House Customer Service Customer Experience 444

ChowNow

JANUARY 23, 2025

Get training dialed in right away so youre not having to make big changes on the fly day of. Theyll love the exclusiveness of the meal and the opportunity to eat food that would typically not be served in your restaurant. Being ready means ensuring your team is prepared and knows their roles.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

7 Shifts

JANUARY 7, 2020

Use data from your POS to see which employee served the fewest tables, upsold the least, got the fewest tips, etc. You can provide staff with professional development opportunities through online courses , cross training, and shadowing. Give employees certificates for completing certain courses or training milestones.

Employee Relations 349

Employee Relations FOH BOH Certification 349

The Rail

DECEMBER 17, 2024

Train the staff to be extremely friendly and interactive. Provide Ocean-to-Table Dining Sustainably caught seafood from the ocean, when served, is defined as ocean-to-table dining. Customers may feel inspired and in awe by the signature dish that was served. Having a staff uniform improves the restaurant's look.

Customer Experience 130

Customer Experience Seasonal Menu Dine-in Uniforms 130

Culinary Cues

FEBRUARY 5, 2023

Do I wear the uniform with pride and am I committed to learning and growing as I master the craft?” When you step into your kitchen is it with a sense of obligation to represent the very best, to become better at the job every day, and to respect those with whom we work and those who we serve? Let’s be that force. Be that force!

Consumer Goods 467

Consumer Goods Uniforms Café Blog 467

Culinary Cues

JANUARY 12, 2021

Counts were tallied throughout the night and the chef/expeditor would keep everyone apprised as to how many guests had been served and how many registered guests remained. PLAN BETTER – TRAIN HARDER. Service was swift and efficient as the 300-400 patrons were acknowledged at each meal. Rest in Peace Chef! Harvest America Ventures, LLC.

Seasonal Menu 474

Seasonal Menu 2005 Hotels Customer Service 474

EATER

MARCH 24, 2025

Want a single-serving frozen pizza baked to cheesy perfection in under 15 minutes? All that fast, powerful heat did serve the air-frying function, which was the best of the bunch. And it has a kind of inviting formality, not like a gala, but like a luxury train car. Too intimidated to roast a chicken for your date?

Uniforms 149

Uniforms Take-out Consumer Goods Design 149

Culinary Cues

JUNE 16, 2020

For nearly four decades the job of cook dominated the media and served as a major point of conversation and entertainment for guests of all ages and socio-economic backgrounds. PLAN BETTER – TRAIN HARDER. They remember you, your people, your name, and your image – talk it up. Harvest America Ventures, LLC.

Social Media 334

Social Media Entertainment Email Marketing Customer Experience 334

Culinary Cues

JANUARY 3, 2020

Usually, a recent graduate or a current school intern with starched white uniforms, polished shoes, and perfectly sharpened knives. PLAN BETTER – TRAIN HARDER. Ironically, they are usually there when they need to be, prepped and ready, and consistent in their work – so, we gladly hire them (whomever they might really be).

Uniforms 419

Uniforms Presentation Hiring Book 419

Culinary Cues

SEPTEMBER 1, 2022

Their role is to be here and serve. As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. PLAN BETTER – TRAIN HARDER. These are the exact people that we are celebrating on this weekend. In another hour the lunch crowd will arrive.

Fine Dining 452

Fine Dining Uniforms Dine-in Food Order 452

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. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? The commitment has become a habit that I don’t intend to break.

Fine Dining 388

Fine Dining Dine-in Front of House Design 388

Modern Restaurant Management

DECEMBER 21, 2022

Collaborations : Collaborations, such as partnering with a well-known designer on staff uniforms or bringing in guest chefs for special events and pop-ups, will continue to capture consumer attention. Potential solutions include: Robotics : Robots can help prepare and even serve food.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

SpotOn

FEBRUARY 26, 2025

A reduction of 2 serving shifts, at $14 an hour, at 6 hours, over a month (30 days) would save you $5,040. Health insurance, retirement plans (401(k)), paid time off (PTO) (vacation, sick leave, holiday pay), workers compensation, and meal discounts Training and onboarding. Pretty substantial.  Smallwares.

Point of Sale 88

Point of Sale License Insurance POS 88

ChowNow

FEBRUARY 24, 2021

Yet while many restaurant operators have perfected uniform recipes, strict staff training standards, reliable ingredient sourcing processes, and strong branding across locations, they often fail to consider another essential: online ordering. Even better, you can get one branded mobile ordering app that serves all of your locations.

Online Ordering 195

Online Ordering Mobile Ordering Customer Experience Customer Service 195

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

Lavu

FEBRUARY 28, 2025

Staff Engagement : Train your team to use POS insights for better service. It tackles common challenges with options like dual pricing and uniform menu presentation across all ordering channels. Integration Focus : Link your POS to CRM systems for a complete customer view. What’s involved in the implementation process?

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

7 Shifts

JULY 1, 2024

A well-prepared location analysis includes studying the following: Target demographics: To be the go-to bar in your neighborhood, you must know the customers you're serving well. Overall, this plan serves as your go-to guide on how to open a restaurant , a bar, or whatever business you plan to build.

Bar 221

Bar License Food Supply Restaurant Law 221

Modern Restaurant Management

MAY 27, 2020

As workplaces, sports and entertainment venues, schools, colleges and universities, and other places of business begin to resume operations, Aramark developed customized plans to create safe and hygienic dining experiences for everyone the company serves. Installing self-serve micro markets and pop-up groceries.

Food Safety 442

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 442

Modern Restaurant Management

OCTOBER 16, 2019

Ono’s robotic food truck will begin serving the greater Los Angeles community nutritious, delicious, and affordable smoothie blends for under six dollars, and prepared within 60 seconds beginning this Fall. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317