Telephonic communication is crucial, especially to get right the first time. People are communicating with each other and cannot see facial or hand gestures, body language, or examples to reinforce their explanation or communication. People communicate in pictures, and if notes are not taken down to remember the details it is very likely possible that
Working with products takes skill and experience to maintain the integrity of the item you are working with. Frozen and or refrigerated items – each time a product is frozen and defrosted it loses flavour and moisture. When you look at the icicles in cells they are very sharp pointy crystals and these sharp pointy
The unspoken language of reading the other person’s non-verbals projected to you during an interaction. The unspoken element of communication. There are too many signals to mention and we will only discuss a few of the more obvious indicators of non-verbal language. What is a person really telling you or to the contrary, what is
SLEEP – EXERCISE – REST AND RECOVERY – FEEDING! Are you one of the millions struggling to get that perfect balance? Inevitably if the balance is not achieved something is bound to give or to get priority and other things remain to be left behind! Normally and to our own detriment, it is our health
Practice makes perfect, repetition of a specific procedure or action will lay a foundation and become a default action when you are in an emergency or when an accident happens. Safety first and foremost WHEN IN DOUBT “CUT” IT OUT. If you are NOT WELL when arriving for a shift report to your line manager
It is not possible for you to know what is happening in your restaurant if you remain stationary in one place. Become and remain informed by walking around and communicating with your team. Do not become predictable and never follow the same route while you are moving through the restaurant. Use this opportunity to follow
The aim of the game is positivity and positive management tools, not only to improve your day, however, your staff’s day at work needs to be positively awesome to give the guest an awesome experience. Every tool that you implement into your management system has to make a positive contribution to the end result of
Are your employees and guests safe against pests? Restaurants, commercial kitchens, and other businesses in the foodservice industry have a responsibility for protecting public health by preventing contamination of food and transmission of pest-borne diseases inside their premises. Food safety legislation mandates that food handling businesses terminate pests, and prevent food contamination by taking effective
“ Local is lekker “drives the fact that you support local. From the locals to the locals this will support and drive the fact home that you are not just there to take from the community you also give back and build. Volunteer services in your local community. Drive a vegetable garden for the local
When referring to food cost, we are referring to the actual cost of the raw materials or ingredients required to prepare a meal or menu item that you are selling from your establishment. Food cost percentage will be the same cost expressed as a percentage of the selling price of that specific item. The following
My uniform is a very personal item and it makes me feel successful. If I do not feel good in my uniform I do not feel comfortable and I doubt if I will be able to create the best meals for my guests! To take my comment one step further, my feet and my shoes
How can we imagine restaurant experiences to change going into 2021 and beyond? Sit down and rewrite your business plan for 2021. Sales. Staffing. Update operating procedures. Equipment. Menu. Ingredients. Marketing. Reactivate loyalty base clients. Financial. Considering the Covid pandemic, many things have changed and normal sit-in dining has especially changed. Take away delivery meals
Arriving for a shift on time and being dressed neatly for success is imperative. You as the example for the team have to lead by the required standards and be the perfect example of what is required. Plan your daily schedule in advance and allow for traffic and other possible unforeseen incidents. Plan by adding
Visualize a realistic training plan. Have a vision that you can alter and update regularly as required. Regular assessment and investment in training. Regularly update your S.W.O.T. analysis [strengths, weakness, opportunities, threats ] and determine your training need. Keep an eye on the future and conceptualize flow from one topic to another. This will ensure
Due to the volatility of working with gas and open flames it is imperative to keep a streamlined Health and Safety System. Secondly, we want to ensure the availability of the various gas products we require for optimal operations and availability. The Health and Safety Check sheet is completed monthly. The Gas Safety and Control
A responsible and sustainable food sourcing network eliminates risk in the chain from the growing to the consumer. This network will ultimately support the responsible people in the network to grow food responsibly and supply to like-minded people to ensure that the responsible consumer receives a product that is free of harmful elements not only
Reward loyalty on each and every visit We asked customers how likely they are to dine at restaurants that offer loyalty programs over those that don’t. Sixty-eight percent of customers say they are “somewhat” or “very likely” to dine at restaurants that offer loyalty programs over those that don’t. Of the customers that said that
The Dessert [Part three] We left each other last time coming to the following conclusion. Now that we have established the requirement for benefits and the estimated costs of affording these, we have to plan how we would consider phasing these costs into a basic entry-level wage or salary. How do we break these exuberant
Touching people and or surfaces, you accumulate germs on your hands. You can infect yourself with these germs by touching your eyes, nose, or mouth, or spread them to others. Washing your hands frequently can help limit the transfer of bacteria, viruses, and other microbes. Always read labels to get instructions BEFORE using chemicals. Always
Employee Handbook Planning and layout As a small business owner, you can help keep yourself out of legal hot water by clearly spelling out on paper what you expect of the people who work for you. A successful employee handbook helps cut down on misunderstandings. The tips below will help you create a document that
