Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? Stock is as much symbolic as it is functional.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

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the finest chefs to have graced the American culinary scene while some may push aside tradition and classical ways as outdated, but none will deny that he represented all that is good about professionals, all that the white uniform represents, and how important it is to be kind and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

Modern Restaurant Management

JULY 21, 2021

Laundering items such as microfiber towels, bar towels, mop heads and uniforms is often a time-consuming process taken on by restaurant owners or managers. Fats, oils, grease and other kitchen food waste accumulate in drain lines over time. Laundering your own mats is time consuming and places a strain on your equipment.

Uniforms 474

Uniforms Equipment Food Supply Waste 474

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. These occurrences can lead to increased waste, ultimately driving up costs that your business must eat.

Food 419

Food Food Supply Customer Service Food Safety 419

Modern Restaurant Management

APRIL 3, 2020

That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture. Stealing Grease is a Crime? In North America, approximately 4.4 billion pounds of used cooking oil is generated annually from restaurants and other foodservice businesses.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. You should take physical inventory on everything from edible ingredients and cleaning supplies to dinnerware, uniforms, and tabletop items - anything you need to order more of. We'll dive deeper on inventory software below.). The Compare Method.

Inventory 370

Inventory Management Management Point of Sale 370

Modern Restaurant Management

APRIL 11, 2022

The ROI of enhancing benefits is wasted if employees don’t understand what is being provided. Employee Experience. Compliance – The absence rules are frequently changing; restauranteurs must stay abreast of the rules and develop administrative solutions.

Communication 479

Communication Restaurant Law Uniforms Customer Experience 479

Culinary Cues

FEBRUARY 8, 2020

Pride in the restaurant, pride in the uniform that cooks wear, pride in a clean kitchen, pride in the quality of food produced, pride in the level of service offered, and pride in the financial success of the business will go a long way toward building that culture of retention. BUILD PRIDE. EMPATHETIC SCHEDULING.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

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.

Design 446

Design Fine Dining Uniforms Waste 446

Modern Restaurant Management

MARCH 13, 2023

” To prevent food loss and waste across the food supply chain and help ensure safe, good-quality food gets to those who need it most, the 2022 Food Code has clarified that food that is stored, prepared, packaged, displayed, and labeled according to Food Code safety provisions can be donated.

2022 471

2022 Allergens Food Food Safety 471

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.

Uniforms 399

Uniforms Book Article Café 399

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.) That sounds better – the Principles of Being a Professional Cook. Cooks will never violate these parameters.

Kitchen Safety 520

Kitchen Safety Uniforms Presentation Café 520

Restaurant Business

MAY 31, 2023

Reduced waste and food cost savings Finally, automation can help reduce waste. Chicken is implementing technology in their units, operators stand to boost customer experience and satisfaction, reduce waste and ensure consistency across locations. Bottom line? A bigger bottom line for restaurants.

Franchising 264

Franchising Franchise Kitchen Safety Customer Experience 264

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 323

Uniforms Equipment Small Business Customer Experience 323

EATER

JULY 31, 2020

When I got in touch with Negaard to learn more about her brand, she said the business was inspired by a personal need: A few years ago, in an effort to “reduce packaging waste and the environmental impact” of cooking, she and her husband started buying bulk spices at their local food co-op and storing them in old jars. Another tip? “If

White Paper 283

White Paper Uniforms Social Media Back of House 283

Culinary Cues

APRIL 9, 2024

Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. You were introduced to ingredients that were foreign to you, discovered ways to become more efficient, waste less, and use parts of vegetables and proteins that you had previously considered “waste”.

Uniforms 422

Uniforms Waste Café Take-out 422

Modern Restaurant Management

FEBRUARY 28, 2024

There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible. This involves cooking food in a precisely controlled water bath, ensuring uniform results every time. This requires a modular design approach, from adaptable kitchens to multifunctional dining spaces.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Modern Restaurant Management

DECEMBER 14, 2023

One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills. Implementing sustainable hygiene practices—like using wipers made from recycled materials or controlled dispensers that reduce waste—reinforces your dedication to helping the planet.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

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 where developing a comprehensive restaurant operations plan comes in.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Restaurant365

AUGUST 19, 2021

Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. If your inventory goes to waste, or it spoils before it is sold, it is an expense that directly impacts your bottom line. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

7 Shifts

AUGUST 29, 2019

Holding your back-of-house staff responsible for ensuring as little food as possible is wasted or stolen could be the fix your menu needs. At the end of the day, menu engineering is only successful if you can control your restaurant food costs. If those costs fall out of control, your restaurant will surely follow.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

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 419

2023 Loyalty Program Fast Casual Customer Experience 419

Qu

NOVEMBER 25, 2024

By helping kitchens prep exactly what they need, the Production Optimization Board reduces waste, speeds up service, and ensures fresher food. Value: By improving kitchen operations, the Production Optimization Board boosts speed of service while cutting down on food waste. The result?

Online Ordering 52

Online Ordering Mobile Ordering Front of House Food Order 52

Lavu

FEBRUARY 28, 2025

It tackles common challenges with options like dual pricing and uniform menu presentation across all ordering channels. This helps reduce waste and boost profits. With Lavus dependable system and support, your restaurant can deliver personalized menus and elevate customer experiences.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Hot Schedules

MAY 21, 2020

Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. We don’t have to drop menus on the table, and in TX right now all menus have to be disposable anyway so we don’t have to waste any money on paper.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

EATER

FEBRUARY 22, 2023

This gives my 10-year-old self much comfort, but it doesn’t erase the feelings of envy, and a twinge of resentment, toward a place and time that was wasted on assimilation. It became a running joke among me and my cousins that they were just “something for the abuelos.”

Front of House 246

Front of House Food Truck Consumer Goods 2002 246

Future Food

NOVEMBER 27, 2024

The operator can take advantage of the opportunity to reduce waste from too much stockholding and use less labour resources for a narrow menu. What about the bulk of the market in the middle? Declining average spend, uptake and frequency reflecting about an overall 2% decrease. Small is beautiful.

Hospitality 78

Hospitality 2025 Food Back of House 78

Perfect Daily Grind

JANUARY 30, 2023

The study found that grinding frozen coffee led to more uniform particle size distribution , which can help to extract a wider range of flavours and aromas. Other concerns that some may have about freezing coffee are the increase in waste as a result of single dosing.

Waste 131

Waste 2016 Article Uniforms 131

Modern Restaurant Management

JUNE 28, 2024

Diverse AI Applications : Restaurants are experimenting with various AI use cases, such as chatbots for customer service (41 percent), customer preference analysis for tailored experiences (39 percent), inventory management (38 percent), predictive analytics for demand forecasting (33 percent tie), and food waste reduction (33 percent tie).

2024 294

2024 Mobile Ordering White Paper Customer Service 294

EATER

NOVEMBER 21, 2023

This really bothered me, as I hate wasting food. In actuality, roasting is the best way to take advantage of the carrots’ uniform size, and it concentrates their pale flavor into a rich, husky sweetness. It never occurred to me that you could just roast baby carrots, until finally, not too long ago, it did.

Waste 305

Waste Uniforms Food 305

Perfect Daily Grind

JULY 20, 2022

In our Mignon Single Dose grinder], the 15° incline [of the chamber and chute] helps to guarantee a more uniform dose consistency,” he says. “As As a result of this], they want equipment that can provide them with consistent, uniform grinding solutions. Ultimately, this prolongs freshness and means fewer beans are wasted.

Uniforms 137

Uniforms Consumer Goods Café Article 137

Perfect Daily Grind

DECEMBER 2, 2019

Consider implementing a seasonal dress code or uniform for your staff. This can take the form of different versions of an existing uniform, or having them wear accessories associated with non-denominational Christmas characters such as reindeer, Santa Claus, or elves.

Café 105

Café Seasonal Menu Merchandise Uniforms 105

Perfect Daily Grind

MARCH 28, 2023

A roaster’s ventilation system will then remove the smoke and waste gases from the machine. To achieve this, the recirculator removes waste products – such as exhaust gases, chaff, and smoke – before returning the hot air to the drum or roasting chamber. Machines reuse air which has already been used to roast coffee,” he says.

Recycling 127

Recycling Article Uniforms Waste 127

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 Food Supply Seasonal Menu Cash Management 221

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

EATER

MARCH 31, 2025

Its texture is uniform and the crumb is pretty tight. Whole Banana Bread Katie Morford, Simply Recipes The technique: The whole banana, peels and all; plus Greek yogurt I like the idea of a waste-free recipe like this one, which uses unpeeled whole bananas. All of which is to say that I was skeptical.

Waste 231

Waste SEO Uniforms Food Order 231

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 Seasonal Menu 195