Culinary Cues

APRIL 23, 2023

Chefs have the experience to do this or the network of professionals who can serve as a planning resource. [] HAVE YOU EVER DEVELOPED, STANDARDIZED, AND THEN TRAINED STAFF TO PREPARE A NEW MENU ITEM: Start to finish, the right way to bring an item to the menu is to go through this process until all the “I’s” are dotted and the “T’s” are crossed.

Seasonal Menu 492

Seasonal Menu Leadership Training Fine Dining 492

7 Shifts

FEBRUARY 16, 2024

Contribute by percentage of tips ✔ Enter tips manually ✔ Distribute tips based on hours worked Download the free Tip Pooling Calculator Template Restaurant Employee Training Manual Template Having a single source of truth means you're giving all employees the same information that they can go back and reference.

Tip Distribution 397

Tip Distribution Download Reference Training 397

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. It is, however, the chef who is responsible to train those cooks how to prepare the dishes that the restaurant puts its signature on.

Seasonal Menu 527

Seasonal Menu Back of House Customer Service Front of House 527

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Look at every dishwasher as your next cook in training. It is your job to teach and train, to show some empathy, but be tough and have very high expectations of your cooks.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. Know what you want and chart a path.

Hotels 440

Hotels Point of Sale Cash Management Training 440

7 Shifts

SEPTEMBER 21, 2023

Table of Contents Biggest overall team management challenges Top priorities for restaurant operators Wage Increases Leadership and Training Programs Hiring and retention remain the biggest challenge for restaurants when it comes to team management overall. Here's what we found. The greatest challenge is staff retention.

2023 397

2023 Hiring Leadership Fast Casual 397

Culinary Cues

OCTOBER 19, 2023

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? How many inner musicians, writers, athletes, teachers, entrepreneurs, cooks, chefs, and restaurateurs never rise to the surface because they were never recognized, encouraged, trained, taught, or given the opportunity?

Training 381

Training Seasonal Menu Back of House Small Business 381

Culinary Cues

OCTOBER 3, 2024

Be the problem solver in this regard and know that you are doing your part to keep everything on track. [] TRAIN AND TEACH – ALWAYS Quite possibly the most important job of the chef is to teach and train. Now that you have invested all that effort, it’s time to trust them to do the job you hired them for.

Coaching 383

Coaching Restaurant Law Training Article 383

7 Shifts

SEPTEMBER 9, 2024

High turnover not only disrupts business operations but also leads to increased costs and time spent on hiring and training new staff. Train your managers well In the same survey we did for 1,500 active restaurant employees, nearly half of them mentioned leaving their jobs due to poor management. With an average turnover rate of 79.6%

2024 335

2024 Social Media Insurance Leadership 335

7 Shifts

FEBRUARY 8, 2024

In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. RUN also acts as an HR software, connecting payroll to core employee functions like training, record keeping, and onboarding. Get a Demo 6. Apple | Android 18. Apple | Android 19.

Management 367

Management Management Operations Mobile Ordering 367

Culinary Cues

MARCH 15, 2021

If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? PLAN BETTER –TRAIN HARDER. Make sure that it is clear and positive. LACK OF REALISM. Is what you are teaching real? LACK OF PARTNERSHIPS WITH INDUSTRY. CAFÉ Talks Podcast.

Education 551

Education Food Supply Training Communication 551

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit.

Hiring 405

Hiring Training Pricing Leadership 405

Culinary Cues

APRIL 13, 2020

Of course, we need to have enough masks available to purchase first. [] HAND WASHING TRAINING. Wash your hands” has always been a mantra in restaurants of all types but have we been thorough in our training? PLAN BETTER – TRAIN HARDER. Do they use gloves when required and do so properly? Harvest America Ventures, LLC.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 441

Kitchen Safety Food Safety Coaching Training 441

7 Shifts

AUGUST 21, 2024

Staff training When new employees get trained during the onboarding process , they do it by shadowing and practicing with a more experienced member of the team. When a new employee’s training consists of multi-sensory steps, he’ll learn new concepts more easily. Concepts can be further reinforced through online learning.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

7 Shifts

FEBRUARY 8, 2024

In addition to scheduling, 7shifts handles staff payroll, tip management, hiring and application management, employee training, and much more. RUN also acts as an HR software, connecting payroll to core employee functions like training, record keeping, and onboarding. Get a Demo 6. Apple | Android 18. Apple | Android 19.

Management 352

Management Management Operations Mobile Ordering 352

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

7 Shifts

JUNE 3, 2022

Showcase your core values in your employee handbook, in new-hire training, on your company careers page. Without solid training and growth opportunities, you could be letting great employees go to the restaurants that already have them. The Solution: Create a training program. Lack of recognition. Restaurant work is tough.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

FEBRUARY 15, 2022

In his work, he realized that many employees get thrust into management positions without any training. So he created a universal training manual, his book— The Surprise Restaurant Manager. Texting is a valid format for team training. Simply put: training employees through text message. Why texting?

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

SEPTEMBER 14, 2023

TRAINING: You can never train too much. Training is a sign of respect and a perfect way to build pride, confidence, team dynamics, and comfort among employees. If they are trained to be competent then confidence will be the result. When an employee is aware then they are comfortable.

Employee Relations 396

Employee Relations Training Fine Dining Take-out 396

Culinary Cues

MAY 4, 2021

PLAN BETTER – TRAIN HARDER. Let’s look past the absolute need to bring restaurants back to operating capacity and let’s work to set the stage for a better restaurant industry – one that employees relish the chance to be a part of and customers stand in line to support with trust and confidence. The ball is in our court.

Customer Service 490

Customer Service Customer Experience Training Pricing 490

Culinary Cues

NOVEMBER 20, 2020

The purpose of colleges is to teach, prepare, train and connect students with the rest of their lives. PLAN BETTER – TRAIN HARDER. Those schools that self-evaluate and communicate effectively with the industry they serve will always be needed. The question is – are they willing to change? The purpose is not to generate degrees.

Social Media 502

Social Media Education Email Marketing 2008 502

Culinary Cues

JULY 4, 2021

This will, of course, make it far more challenging to control quality and consistency, but with a movement towards on-going training and quality assurance – it can be done. PLAN BETTER – TRAIN HARDER. Chefs may very well need to plan menus that change every week or two, or in some cases even daily based on availability and price.

2021 501

2021 Food Supply Seasonal Menu Supplies 501

Culinary Cues

APRIL 23, 2022

Train to these standards and manage them. As managers your primary method of cost control is to train and manage others to be your eyes and cost management implementors. PLAN BETTER – TRAIN HARDER. Build in standard operating procedures that are focused on cost control. Harvest America Ventures, LLC. Restaurant Consulting.

Food 395

Food Seasonal Menu Waste Point of Sale 395

7 Shifts

NOVEMBER 25, 2024

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Culinary Cues

MARCH 10, 2022

Here are some great rules to live by when it comes to dishwashers: [] Hire great attitudes. [] Pay a fair wage and offer ample opportunities to scale up every few months. [] Provide a clean, crisp uniform that parallels what you offer your cooks. [] Make sure new dish washers are properly oriented and trained. Harvest America Ventures, LLC.

Front of House 449

Front of House Back of House Uniforms Hiring 449

Culinary Cues

MARCH 4, 2022

PLAN BETTER – TRAIN HARDER. Senior chefs (not all of them, but many) have made enough mistakes in this regard to understand how to avoid those same mistakes in the future. [] THE MENTOR AND AMBASSADOR: Younger chefs are very busy and quite driven. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Coaching 473

Coaching Training Fine Dining Article 473

Culinary Cues

AUGUST 26, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food Twelve-hundred calorie meals are not healthy and actually – not enjoyable.

Dine-in 369

Dine-in Training Seasonal Menu Sports 369

7 Shifts

OCTOBER 1, 2024

In this case, you should train your staff on effective communication, active listening, and conflict resolution skills. Well-trained staff are more knowledgeable about the menu and better at handling customer requests. Well-trained staff are more knowledgeable about the menu and better at handling customer requests.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Culinary Cues

JULY 31, 2022

For the Restaurateur: Are you willing to take a hard look at your business model and change how you attract, train, invest in, compensate, and evaluate your staff? Are you willing to spend much more time working with and training your staff – building their skill set and showing them how to really cook from the heart?

Food Supply 405

Food Supply Training Supplies Café 405

7 Shifts

FEBRUARY 13, 2023

And we’re here to help support any operators who may be interested in learning more with one-on-one wage model training , racial equity toolkits , and other resources that may help evolve and improve our collective employment practices. But they are important.

Tip Distribution 390

Tip Distribution Front of House Restaurant Law Back of House 390

7 Shifts

FEBRUARY 10, 2022

From hiring to onboarding, training, scheduling, payroll, and retention—you'll have everything you need to build strong, happy restaurant teams in one spot. What does this mean for you? Connect more of the employee lifecycle: Bringing together all aspects of your HR processes to cover the entire employee lifecycle.

Hospitality 448

Hospitality Hiring Communication Training 448