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

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. This also prevents the waste of costly oil and keeps food quality up to standard. © Modern Restaurant Management, 2023.

Technology 188

Technology Fast Casual Waste 2023 188

Modern Restaurant Management

JANUARY 20, 2023

Pre-made food products can provide simplicity for staff while also helping cut costs, reduce waste, and increase consistency while maintaining a wide variety of menu items. Considering the labor shortage, assuming trained staff will always be available to perform and keep up with multiple labor-intensive duties can be a huge gamble.

Food 167

Food Food Supply Waste Food Safety 167

Culinary Cues

DECEMBER 30, 2022

This is a business of pennies so buying right, storing properly, planning correctly, following procedures and recipes, portioning, controlling waste, and designing effective menus are essential tools in leading a restaurant to profit. PLAN BETTER – TRAIN HARDER. PAY ATTENTION TO PROFIT: talk to your chef about this. BE THE SOLUTION.

Workshop 365

Workshop Article Uniforms Take-out 365

Culinary Cues

JUNE 26, 2021

It is apparent that banquets are far more efficient, with less waste, and a much higher consistent quality level when there is sufficient cooler space for rolling racks and pre-plating and a cook-chill system is built into production. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Design 371

Design Fine Dining Uniforms Waste 371

Modern Restaurant Management

FEBRUARY 28, 2024

Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible.

Fast Casual 116

Fast Casual Fine Dining Customer Service Casual 116

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. When the cook looks sharp (clean, pressed uniform, neat grooming, clean shoes, etc.) PLAN BETTER – TRAIN HARDER. That sounds better – the Principles of Being a Professional Cook. We are in this together.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Culinary Cues

OCTOBER 16, 2019

If you don’t want the job, then call ahead, thank the chef for his or her time, and cancel well before your scheduled time – don’t waste others time that is allotted to hearing your story. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives.

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

Tableo

JULY 27, 2023

Here’s why it’s so important: Cost management: Good F&B management enables you to control expenses, cut waste, and boost profit margins. Inventory control To control costs and cut waste, you must effectively control inventory: Sort your inventory into different categories, such as high-value products, non-perishables and perishables.

Beverage 75

Beverage Food Inventory Waste 75

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.

Inventory 40

Inventory Bar Management Management 40

7 Shifts

MAY 23, 2024

This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Culinary Cues

NOVEMBER 4, 2023

These are the talented people who view their age as an opportunity. [] DON’T LET THIS KNOWLEDGE GO TO WASTE: “I’ve spent all this time learning and growing, contributing and making a difference, helping others succeed and pushing younger people to aspire for greatness; I have volumes of knowledge – if I stop will it all be for naught?”

Coaching 407

Coaching Uniforms Waste License 407

The Restaurant Times

AUGUST 10, 2020

Create these cards and give training to your staff on how to use them. The advantage of the expiry report is that it avoids the unwanted generation of waste and prevents the restaurant from using expired products enabling quality and better utilization of stock. . Waste Sheets. Expiry Report. Variance Report .

Inventory 52

Inventory Operations Waste Food Supply 52

Apicbase

NOVEMBER 16, 2023

With front-of-house training, it enables effective upselling and waste reduction strategies, equipping franchisees to respond and adapt effectively , even without a hospitality background.” It’s a delicate balance, but we ensure our team is well-equipped with ample resources and training.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

Apicbase

NOVEMBER 16, 2023

With front-of-house training, it enables effective upselling and waste reduction strategies, equipping franchisees to respond and adapt effectively , even without a hospitality background.” It’s a delicate balance, but we ensure our team is well-equipped with ample resources and training.

Franchise 52

Franchise Franchising 2008 Mobile Ordering 52

The Restaurant Times

OCTOBER 5, 2020

Waste and theft are considered to be significant threats to a restaurant’s profits. Hire qualified staff and provide them with proper training to be efficient and more productive. Similarly, you can train your staff to multi-task. Reducing waste from spoilage and ordering mistakes. Reduce Overall Food Costs.

Operations 52

Operations Equipment Merchandise Food Order 52

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. If you give them guidance and training , your team is probably doing a great job, which leaves you time to interact with customers.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. If you give them guidance and training , your team is probably doing a great job, which leaves you time to interact with customers.

Bar 60

Bar Management Management Front of House 60

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Provide restaurant employee training on how to use these tools, and info on where they can go if they need more help.

Hiring 52

Hiring Employee Relations FOH BOH 52

Apicbase

JULY 1, 2022

You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Instead, you only need to hire and train skilled chefs for your central production kitchen. This allows you to optimise inventory and food waste management and cut down on costs. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

7 Shifts

MAY 23, 2024

However, overly large portions can sometimes result in food waste, which is an issue not only for restaurants but also for the environment. According to the UN Environment Programme, over one billion tons of food is wasted annually, and 40% is from restaurants and food service companies. or "Do you want your drink upsized?"

Social Media 195

Social Media Loyalty Program Email Marketing SEO 195

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. Gathering of visual content to identify potential coaching and training opportunities. ” Presto's New Vision.

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126

Mad Mobile

FEBRUARY 5, 2024

The uniforms. This wasted time adds up. Staff turnover woes or staffing-up crunches: If training new staff is taking up too much time and resources, a restaurant tablet POS system could take the burden off by simplifying complex processes. The signage. Over time, they all end up needing an upgrade.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. Stay in virtual touch.

Back of House 148

Back of House Employee Relations FOH BOH 148

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

Food 172

Food Tip Distribution Guest Recovery Food Safety 172

EATER

NOVEMBER 30, 2023

She had no culinary training. The majority of British fish at the time was exported to mainland Europe, something Grigson considered a great waste. 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.

Food 125

Food Book Front of House Food Order 125

Perfect Daily Grind

MAY 30, 2023

Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible. However, even among baristas who are more formally trained, there can still be inconsistencies between brewing techniques. One of the most important factors to consider is grind size.

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 Point of Sale Social Media 142

Sling

JANUARY 13, 2020

These instructions help achieve efficiency , maintain quality output, and preserve uniformity of performance while, at the same time, serve to reduce miscommunication and minimize failure to comply with industry regulations. Connectivity of that caliber significantly reduces wasted time. Why You Need Standard Operating Procedures.

Operations 78

Operations Document Airlines Tip Distribution 78

Sling

JANUARY 13, 2020

These instructions help achieve efficiency , maintain quality output, and preserve uniformity of performance while, at the same time, serve to reduce miscommunication and minimize failure to comply with industry regulations. Connectivity of that caliber significantly reduces wasted time. Why You Need Standard Operating Procedures.

Operations 78

Operations Document Airlines Tip Distribution 78

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. Differentiation : It’s no longer ‘OK’ to offer great food or great service.

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

Apicbase

APRIL 5, 2024

Production planning features built-in to your inventory and recipe management software are particularly valuable for large, multi-location restaurant businesses because they allow you to: Store detailed instructions for preparation and plating to achieve uniform results across all locations.

Back of House 52

Back of House Front of House BOH Point of Sale 52

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. Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.

Food Safety 174

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 174

EATER

MAY 20, 2020

Managers should be trained to: send staff home if they feel ill, implement flexible sick leave policies, and not wait on official notes from healthcare providers to verify a worker is sick or ready to return to work. Ventilation should be increased to bring in more outdoor air, and stove hoods should be regularly cleaned and disinfected.

Kitchen Safety 120

Kitchen Safety Food Safety Food Supply Healthcare 120

EATER

MAY 14, 2020

Managers should be trained to: send staff home if they feel ill, implement flexible sick leave policies, and not wait on official notes from healthcare providers to verify a worker is sick or ready to return to work. Ventilation should be increased to bring in more outdoor air, and stove hoods should be regularly cleaned and disinfected.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98