Modern Restaurant Management

MAY 1, 2024

Ensuring that operational systems are uniform across the business can enable employees at all levels of the organization to come to the same understanding of the organization’s efficiency and work together to find an ideal solution. One approach leaders in the restaurant business can use to unify their team is through technology.

Communication 492

Communication Operations Leadership Employee Relations 492

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 441

Training Customer Service Uniforms Leadership 441

Modern Restaurant Management

MARCH 3, 2025

The restaurant needs cohesion, from signage to menu design to uniforms. First, You need toensure you’re maintaining brand consistency across multiple locations, and that involves streamlining logistics, sourcing, and staff training to keep quality high across your chain. Finally, we look at the launch strategy and marketing plan.

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

Culinary Cues

OCTOBER 27, 2020

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. PLAN BETTER – TRAIN HARDER. The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. Harvest America Ventures, LLC. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Uniforms 474

Uniforms Airlines Food Order Customer Experience 474

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

FEBRUARY 16, 2022

As long as restaurant owners and operators learn that recognition, training, supportive work environments, fair compensation, and concern about work-life balance are essential, then building a team of professionals who can answer the question: WHY DO YOU COOK will set the stage for a bright future and a successful operation.

Uniforms 446

Uniforms Hiring Consumer Goods Communication 446

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 432

Uniforms Point of Sale Coaching Small Business 432

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. Unfortunately, front of the house staff who aren’t cross trained are generally furloughed. How can cross training help operationally and financially? The key to this is cross training.

Customer Service 459

Customer Service Training Front of House Dine-in 459

Culinary Cues

JANUARY 19, 2025

Many have praised him as one of the finest chefs to have graced the American culinary scene while some may push aside tradition and classical ways as outdated, but none will deny that he represented all that is good about professionals, all that the white uniform represents, and how important it is to be kind and giving, a great man.

Uniforms 343

Uniforms Education Waste Blog 343

ChowNow

JANUARY 30, 2025

You can then use these elements to establish the look and feel of your: Menu design Packaging Interior design Uniforms Digital presence Photography These are the first touchpoints customers experience when seeing your brand, so they need to be recognizable across all ordering platforms. Consistency builds trust.

Email Marketing 195

Email Marketing Mobile Ordering Customer Experience Online Ordering 195

Culinary Cues

JANUARY 15, 2022

Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? You were part of a team and an extension of a long history of tradition and accomplishment – that uniform meant something – it meant someone recognized your potential. PLAN BETTER – TRAIN HARDER.

Uniforms 450

Uniforms Front of House Food Safety Healthcare 450

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 491

Front of House Uniforms Back of House Kitchen Safety 491

Modern Restaurant Management

JANUARY 11, 2022

With industry-wide insights, supply vendors can create uniform standards for trained professionals and quality-controlled vehicles for transportation. Tanks of beverage-grade gas supply are heavy and require care by the supplier.

Operations 474

Operations Supplies Uniforms Employee Relations 474

Culinary Cues

FEBRUARY 17, 2023

What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”? Not a clip-on name tag, a part of the uniform. For this to work, that chef/operator must instill that importance in their staff.

Uniforms 460

Uniforms Article Café Small Business 460

Culinary Cues

JANUARY 29, 2024

We have labored over the effects of this change but have been very slow to reinvent the way that we do business – to once again, create an environment where individuals relish the opportunity to learn and grow as cooks, exhibit passion about the craft, wear their uniforms with pride, and feel great about saying: “I’m a cook!”

Kitchen Safety 448

Kitchen Safety Guest Recovery Uniforms Food Safety 448

Culinary Cues

NOVEMBER 10, 2023

Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”. Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about.

Seminar 442

Seminar Front of House Back of House Workshop 442

Culinary Cues

FEBRUARY 28, 2021

At some point their work stations will be better organized, their uniforms will look a bit more pristine, their knives will be sharper, their attitude toward others will be brighter, and their acceptance of mistakes or slips towards mediocrity (from themselves or others) will not be tolerated. PLAN BETTER – TRAIN HARDER.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Modern Restaurant Management

DECEMBER 14, 2020

By deploying trained, uniformed personnel to bring food to the end consumer, restaurants can have better control of the customer experience and their brand. Restaurants that are launching a ghost kitchen facility can liberate themselves from third-parties and embrace native delivery or in-house delivery.

2030 520

2030 Customer Experience Delivery Uniforms 520

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 460

Cash Management Social Media Restaurant Law Communication 460

Culinary Cues

JANUARY 15, 2020

Take pride in the chef’s uniform. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them. PLAN BETTER – TRAIN HARDER. Be a proud cook.

Uniforms 413

Uniforms 2000 Consumer Goods Small Business 413

Culinary Cues

NOVEMBER 11, 2022

You set the tone for others to emulate. [] TEACH AND TRAIN. Right down to their station set-up, organization of pans, cleanliness of cookware, uniforms, the way they cut vegetables and fillet a whole fish – excellence is a habit – make it so! [] SHOW NO TOLERANCE FOR MEDIOCRITY IN ANYTHING. PLAN BETTER – TRAIN HARDER.

Customer Service 437

Customer Service Customer Experience Point of Sale Presentation 437

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. Restaurant Consulting.

Front of House 450

Front of House Back of House Uniforms Hiring 450

ChowNow

APRIL 25, 2025

Once you have these elements, integrate them into your interior design, printed menus, signage, takeout packaging, and even your staffs t-shirts and uniforms. Train your team to anticipate needs and connect with regulars. Choose visuals that match your restaurants vibewhat feeling are you trying to give your potential customers?

Mobile Ordering 195

Mobile Ordering Social Media Email Marketing Customer Experience 195

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

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 474

Technology Fast Casual Waste 2023 474

Culinary Cues

SEPTEMBER 14, 2023

DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. TRAINING: You can never train too much.

Employee Relations 448

Employee Relations Training Take-out Fine Dining 448

EATER

MARCH 24, 2025

And it has a kind of inviting formality, not like a gala, but like a luxury train car. I dont know how to explain it exactly, but I always picture the Balmuda wearing a tiny little uniform, offering friendly service with a smile. It doesnt beep like a vulgar Western toaster oven; it chirps and clicks and bonks.

Uniforms 223

Uniforms Take-out Consumer Goods Design 223

Culinary Cues

AUGUST 4, 2022

PLAN BETTER – TRAIN HARDER. I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. Now is the time to renounce apathy and commit to excellence. Let’s do this before it’s too late. Harvest America Ventures, LLC. Restaurant Consulting.

Front of House 427

Front of House Back of House Coaching Customer Service 427

Culinary Cues

MARCH 21, 2022

When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be. PLAN BETTER – TRAIN HARDER. It is majestic, inspiring, and almost effortless when organization is the rule that everyone follows. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 441

Front of House Back of House Point of Sale Food Order 441

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

JANUARY 29, 2022

In the right kitchen, led by the right chef, every cook looks in a mirror before starting a shift, adjusts his or her uniform, makes sure that the name tag is positioned properly, maintains his or her knives with real pride, insists on working clean and organized, and approaches every task with enthusiasm. PLAN BETTER – TRAIN HARDER.

Uniforms 450

Uniforms Café Training Operations 450

Culinary Cues

APRIL 30, 2023

Involve other team members in the interview process, hire them conditionally for a few weeks and then assess how well they integrate before solidifying the position. [] TEACH, TRAIN, CREATE FEEDBACK OPPORTUNITIES, IMMERSE IN THE TEAM CULTURE, MENTOR, AND MEASURE.

Employee Relations 500

Employee Relations Sports Pricing Hiring 500

Culinary Cues

DECEMBER 1, 2021

This is disrespectful and not worthy of the uniform that you wear. PLAN BETTER – TRAIN HARDER. Sure, work scheduling needs to change, and life-balance must be addressed – but to show your dislike for a schedule by not showing up and putting extra stress on your teammates was just not done. We need to start today – where we are.

Restaurant Law 93

Restaurant Law Social Media Merchandise Education 93

Culinary Cues

DECEMBER 30, 2019

Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Make sure that owners retain ample ownership of the concept, standardize as much as possible, and constantly train a strong bench of people who can step up to the plate if the chef departs. [] FAILING TO ASK THE CUSTOMER.

Cash Management 355

Cash Management Point of Sale Leadership Website Management 355

Culinary Cues

FEBRUARY 25, 2021

If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER. Employees that know that you care are always more determined to try their best and less willing to disappoint you or their co-workers. [] TRUST: Trust is something that goes both ways. Be that person.

2021 484

2021 Point of Sale Take-out Reference 484

Culinary Cues

FEBRUARY 12, 2020

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. Yes – a well-trained and educated employee has the ability to move elsewhere, but that is what makes you and your restaurant attractive to a steady stream of new cooks.

Education 386

Education Consumer Goods Training Back of House 386

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. We need to encourage the positive to drown out the naysayers.

Uniforms 399

Uniforms Book Article Café 399