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 employees take turns delivering orders? It will take quite some time before restaurants can sustain the same staff numbers as they did before COVID-19. Can a host bus tables?

Customer Service 460

Customer Service Training Front of House Dine-in 460

ChowNow

JANUARY 30, 2025

What steps do you take to establish that emotional connection? Within this guide, youll discover proven strategies that help you stand out in a crowded market, captivate your ideal customers, and turn casual diners into lifelong regulars. Think of each element as the leg of a tableyou take one out, and everything comes crashing down.

Email Marketing 195

Email Marketing Mobile Ordering Customer Experience Online Ordering 195

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession.

Uniforms 408

Uniforms Point of Sale Coaching Small Business 408

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 423

Training Customer Service Uniforms Leadership 423

EATER

MARCH 24, 2025

The ongoing integration of smart technology means that even affordable toaster ovens are loaded with programs that basically take all the guess work out of cooking. Its just that ovens arent always particularly good at being ovens; they can take forever to come to temperature, and then often fail to hold that temperature accurately.

Uniforms 208

Uniforms Take-out Consumer Goods Design 208

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 426

Seminar Front of House Back of House Workshop 426

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. Having a basic website or relying on a third-party delivery partner to market a virtual brand is not sufficient.

2030 522

2030 Customer Experience Delivery Uniforms 522

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Learning to be responsible and earning what is in your pocket – the school of hard knocks.

Front of House 482

Front of House Uniforms Back of House Kitchen Safety 482

Culinary Cues

JANUARY 29, 2024

It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

Kitchen Safety 440

Kitchen Safety Guest Recovery Uniforms Food Safety 440

Culinary Cues

JANUARY 15, 2022

It is the ability and desire to strive for this potential that allows us to jump out of bed in the morning and face the day knowing that we can and will contribute in some way. Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? Figure it out!

Uniforms 448

Uniforms Front of House Food Safety Healthcare 448

Culinary Cues

FEBRUARY 16, 2022

Your goal should never be to simply fill in a blank space on your schedule, but rather to find the right people to balance out your team. This also shows that the person has a goal and knows what it will take to get there. PLAN BETTER – TRAIN HARDER. For the individual cook – the same holds true. CAFÉ Talks Podcast.

Uniforms 434

Uniforms Hiring Consumer Goods Communication 434

Modern Restaurant Management

JANUARY 30, 2023

Unfortunately, it turns out that restaurants’ staffing numbers are not as rosy as they seem; instead, they’re favoring the full-service segment, according to Black Box Intelligence. Unfortunately, up to a third of the locations may never receive them, or their staff may not take the time to plug them in.

Technology 475

Technology Fast Casual Waste 2023 475

Culinary Cues

FEBRUARY 17, 2023

Others – peers, parents, or even teachers might label you as not having what it takes which was incredibly painful. Would you take care to make sure it was prepared perfectly? Would you take that extra few seconds to make the presentation of ingredients was beautiful? Now, this is not literal, I’m just making a point.

Uniforms 439

Uniforms Article Café Small Business 439

Culinary Cues

FEBRUARY 28, 2021

Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you hardened and embarrassed. Take a simple hamburger – the second most popular item on American menus (a close second to pizza).

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

SEPTEMBER 14, 2023

SUDDEN LACK OF DEPENDABILITY: When an employee who had always been a rock of dependability – always on time, ready to work, interested in taking on more responsibility, always able to complete tasks as expected, suddenly fails to meet those expectations – then it’s time to pay attention. You see a little out of sorts, what can I do to help?”

Employee Relations 441

Employee Relations Training Take-out Fine Dining 441

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. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. PLAN BETTER – TRAIN HARDER. I rest my case.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

JANUARY 15, 2020

Take it for what it’s worth: Working hard is exhausting, but invigorating. Whatever goal I set for myself can be achieved in the food business if I set my mind to it and make the commitment to do what it takes to get there. Not everyone is cut out to work in the restaurant business. Take pride in the chef’s uniform.

Uniforms 384

Uniforms 2000 Consumer Goods Small Business 384

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. You set the tone for others to emulate. [] TEACH AND TRAIN.

Customer Service 417

Customer Service Customer Experience Point of Sale Presentation 417

Culinary Cues

FEBRUARY 25, 2021

This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it causes you to compromise. I would encourage you to think about this and take the time to write down your beliefs as a “manifesto” and then use it as a guide moving forward.

2021 467

2021 Point of Sale Take-out Reference 467

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. PLAN BETTER – TRAIN HARDER. Apathy is a disease that spreads as quickly as a virus. It infects others who are easily convinced that it is the way it needs to be. Toynbee (author and historian).

Front of House 401

Front of House Back of House Coaching Customer Service 401

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.

FOH 307

FOH Food Safety BOH Customer Service 307

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Find out everything you can about your guests and potential guests. Stay on it.

Fine Dining 444

Fine Dining Front of House Customer Service Customer Experience 444

ChowNow

JANUARY 23, 2025

We searched high and low for every restaurant event idea out there, then boiled them down to what we believe are the most exciting and effective restaurant events to keep regulars ecstatic and new customers talking. You can start by ruling out events that wont fit your venue. First, ask what type of event would best fit your venue.

Events 195

Events Seasonal Menu Social Media Customer Experience 195

Culinary Cues

DECEMBER 1, 2021

There were always cooks who would call out sick on occasion, but the thought of simply not showing up – that was just not something that we did. This is disrespectful and not worthy of the uniform that you wear. It must be addressed in the home by parents who take the time to reflect on past generations attitudes.

Restaurant Law 90

Restaurant Law Social Media Merchandise Education 90

Culinary Cues

FEBRUARY 12, 2020

The chef is not just the leader of the kitchen, he or she is the leader of people, and as such you must act the part – all of the time, day in and day out, and when you want to as well as when you don’t. These responsibilities come with the job – embrace them. Be an advocate within your restaurant for a benefit package that includes exercise.

Education 358

Education Consumer Goods Training Back of House 358

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

MARCH 29, 2021

Take the analogies for what they are worth to you. Anger and finesse are evident in the intensity that takes place as a cook attacks a relentless list of preparations for service. Will I run out of anything at the peak rush and if so how will I find the time to prep more when tickets are lining up on the board?”

Uniforms 449

Uniforms Presentation Take-out Café 449

Culinary Cues

DECEMBER 15, 2023

Those of us who fit this description should take the time to think about those who are not so fortunate. When you see a doctor or nurse walking towards your local hospital for another 12-hour shift, stop and say: “thanks for taking care of all who are in need”, it costs you nothing and means a great deal.

Hospitality 440

Hospitality Travel Uniforms 2024 440

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve. People will notice.

Cash Management 372

Cash Management Uniforms Food Supply Café 372

EATER

MARCH 24, 2025

The ongoing integration of smart technology means that even affordable toaster ovens are loaded with programs that basically take all the guess work out of cooking. Its just that ovens arent always particularly good at being ovens; they can take forever to come to temperature, and then often fail to hold that temperature accurately.

Uniforms 147

Uniforms Take-out Consumer Goods Design 147

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. 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

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. Professional cooks avoid pointing fingers and when wrong – they take responsibility. Professional cooks are always seeking out excellence. PLAN BETTER – TRAIN HARDER. We are in this together.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Culinary Cues

AUGUST 31, 2019

It goes beyond the job description: hiring, training, menu planning, quality control, cost control, representation, leadership, purchasing, image building and so on. When the executive chef had announced six weeks ago that he was moving on, the opportunity to take on the lead position was offered to him – he deserved the move up.

Reference 346

Reference Uniforms Take-out Social Media 346

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. I wonder, why?

Uniforms 374

Uniforms Book Article Café 374

Culinary Cues

OCTOBER 16, 2019

START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. When you take control of a positive environment than others will follow suit. It’s not too much to ask. It’s not that much to ask. Show some respect!

Uniforms 323

Uniforms Equipment Small Business Customer Experience 323

Culinary Cues

FEBRUARY 5, 2023

This is where cooks come in, this is when cooks are there to help make a difference, to support the good times and provide common ground and calm when the storm takes over. Do I not only realize but also act out the importance of the position and the impact what I do has on the profession? We are a force! Look at your job this way.

Consumer Goods 467

Consumer Goods Uniforms Café Blog 467

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights.

Café 418

Café Front of House Point of Sale Back of House 418