Month: <span>January 2015</span>
Kitchen Operations
Staff retention
https://www.kitchencut.com/wp-content/uploads/2015/01/Staff-retention-from-joinkitchencut.com_.jpg Currently there is a huge shortage of chefs on the job market and it’s not likely to get any better in the near future. Staff retention is a challenge in any industry and the retention of chefs is massively important for hospitality businesses and many people do not focus their energies on this area…
Interviews
Who is John Wood?
https://www.kitchencut.com/wp-content/uploads/2015/03/Kitchen-CUT-Co-Founder-John-Wood-from-Joinkitchencut.com_.jpg After spending several years running kitchens and an international consultancy business, Kitchen CUT founder John Wood identified that the financial and man-management skills required to run a successful hospitality business were not extensively covered in a chef’s training and career development. Consequently, chefs would often find themselves in a situation where they needed to…
Kitchen Operations - Menu Writing
New menu ideas
Chefs often get caught between a rock and a hard place with managers requesting new dishes for menus, but time being tight. Inspiring your team to help develop new menu ideas to keep the boss happy is a good starting point…
Uncategorised
Solution to food cost issues
A solution to food cost issues is only one click away If you are having trouble with your food margins, and struggling to control your costs, the first thing to do is recognise something isn’t right and do something about it! Unfortunately, this is quite common in many operations and what you decide to do…
Uncategorised
Kitchen team management skills #2
Important: kitchen team management and dealing with those that are difficult to control Having weaker, less willing people working in your business can be very damaging and can result in bad morale. I would suggest sitting down and appraising each team member with the help of your sous chef – discussing and recording what each…
Kitchen Operations
Marketing a new restaurant
Public relations expert Louise Lloyd has some pointers for getting a new restaurant talked about in the local media… The local press can be hugely effective for generating interest in the local community. Marketing a new restaurant can be expensive, but there are cost-effective ways of doing this. When it comes to local media, businesses…
Interviews
Neil Haydock talks about using Kitchen CUT
Neil Haydock comments, We have been using Kitchen cut since July 2014 here at Watergate. The process has been broken down into senior chef training while our F&B controller inputted all of our ingredients, followed by installation of tablets in all of our kitchens, and general kitchen training. As our seasonal menus have change all…