Chef Forum banner

Discussions Showcase Albums Media Media Comments Tags Marketplace

1-12 of 12 Results
  1. Articles
    Consistency is essential if you want your restaurant or hotel to be successful in the long run. Customers expect to receive the same high quality service every time they enter your establishment. Employees need to know how to do their job effectively in order to ensure the consistent success of...
  2. Articles
    In the previous article, 'This is Show Business', I compared the restaurant business to Show Business. In restaurant show business, quality 'Casting' or recruitment, is an important factor in the success of the show. Think of a typical theatre performance- the audience files in, the curtain...
  3. Articles
    In today's increasingly competitive hospitality industry, owners and managers are constantly seeking the answer to an important question- How do you recruit, retain, and motivate employees that are responsible for creating a "magical" experience which exceeds your guest's expectations? Some...
  4. Articles
    Not that there aren't restrictions to foreign objects in food dishes, but considering the new twists and turns American standards have been assuming since "911", it's easy to understand how vulnerable we can be with our food supplies, drinking water and, not to mention, the kitchens of our...
  5. Articles
    Your healthy staff and the environment in which they work is the beginning of success in your restaurant. I have talked about health and how it affects people before. Now I am addressing the health of your everyday functions. You want to avoid a dysfunctional atmosphere in your restaurant...
  6. Articles
    One of my clients calls younger workers hummingbirds because they flutter from job to job. While it's difficult to get Generation X workers to stay put, it's not impossible. We suggest you follow these strategies: Ask them for their opinions. Studies have shown that one way to reduce...
  7. Articles
    One of the basics of excellent service is to treat your internal customers as you would your external customers. You can't move forward and win customers without the passionate devotion and commitment of your employees. People are the heart and soul of your company and also the public face and...
  8. Articles
    One of the realities of heading a kitchen is that you have decided to be the leader, the manager, the team captain..as well as produce a unique menu to present to the public. So, not only do you face the pressure that comes from public exposure, you have the added responsibility of keeping the...
  9. Articles
    Do you listen to your employees? Really listen? Letting employees talk is not the same as listening. You have to work at it, the same way you work at anything else you want to succeed at. Here are five things to remember that will make you a better listener: - Put your work away. As soon as an...
  10. Articles
    I would like to begin this article by saying that in the past 12 years of managing employees of various kitchens that managing union kitchens has made me a better manager of people. I have no doubt that some of our readers are currently managing kitchens that are unionized and have found it to...
  11. Articles
    We all want to make a difference, to create magic moments in the lives of our customers and employees. I will show you how you can make a difference. My goal is to get you so excited, you can’t wait to try this out because you know you are going to be awesome. The first thing I ask my clients...
  12. Articles
    One of the questions many of my restaurant clients have asked me is, "Where are the employees?" With everyone howling about the labor challenge and so many restaurants competing for the same people, it's important to remember that our best recruiting strategy is employee retention. You've...
1-12 of 12 Results
Top