Category: Training & Development

Allergen Training
Allergen Software - Training & Development

Allergen training for your team

With many staff furloughed throughout the hospitality industry, now is the perfect time to undertake some allergen training. Ahead of World Allergy Week, we spoke to Caroline Benjamin of Food Allergy Aware to get her advice on how businesses can make sure their teams return to the workplace more allergen savvy than when they left…….

Recruitment and Training
Training & Development

Training and recruitment: getting the best staff, and keeping them | Kitchen CUT

Whilst staff retention can be a challenge in any industry, with an international shortage of chefs, the retention of back of house staff has never been more important for hospitality businesses; from recruitment of the right staff to implementing training and development schedules, there are steps you can take to not only hire the right people, but to keep…

Inspire & Motivate your F&B Team
Training & Development

10 Ways to Inspire and Motivate Your F&B Team | Kitchen CUT

So, you’ve recruited a great F&B team. You’ve spared no expense on the time and resources to select, interview and employ the very best applicants for the role.  After all, good people are what makes a good business. Yet more and more we are seeing that it’s not just choosing the right people that is…

Training & Development

Communication – the key to every successful business

A skilled business manager/chef must be able to manage his/her teams as well as delegate, spearhead new ideas and assess business successes and failures, whilst managing the figures and controlling costs. However, to be able to do any of this successfully, a chef/manager must be able to communicate. In this article, John Wood looks at…

Training & Development

How to be a manager as Head Chef (not just one of the team)

In kitchens, the same process happens no matter whether it is a large multi-outlet hotel or an individual restaurant. Chefs will work their way up through the ranks to take their first Head Chef position. What many chefs do not realise is that once you step into that Number One position, you have to have all…

Kitchen Operations - Training & Development

Setting Objectives

https://www.kitchencut.com/wp-content/uploads/2015/05/setting-objectives-from-joinkitchencut.com_.jpg Irrespective of how big your business is, you need to think about setting objectives and outlining a clear vision to ensure that you have something to work towards. It is very difficult to keep track of how far you have come and where you want to go without writing something down for you and the…

Menu Writing Lessons by Kitchen CUT - Global Recipe Costing Software - www.kitchencut.com
Kitchen Operations - Menu Writing - Training & Development

Menu Writing Lesson 2 : Internal Menu Marketing

https://www.kitchencut.com/wp-content/uploads/2015/05/Internal-menu-marketing-from-joinkitchencut.com_.jpg Restaurants and hotels spend huge amounts of money on marketing through expensive advertising and PR-led campaigns. Hoteliers/restaurateurs devote time and effort to training the kitchen and service teams, however typically they pay little attention that their non F&B teams which play a vital marketing role in their business. In this article by John Wood,…

Kitchen Operations - Training & Development

Maximising productivity in the kitchen

https://www.kitchencut.com/wp-content/uploads/2015/04/Maximising-productivity-from-joinkitchencut.jpg With most kitchens running a payroll % against food turnover of between 18-25%, labour is large part of your costs. As a Chef/manager this is an area you need to keep a tight control of. It is quite common in many kitchens that this can fluctuate from month to month and can very quickly…

Front of House Training by Kitchen CUT - Global Recipe Costing Software - www.kitchencut.com
Training & Development - Uncategorised

Front of House training

Many restaurants still have a clear divide between the kitchen and the front of house, which is often referred to as ‘them’ and ‘us’. However, more modern thinking chefs are now realising that this is not the way to operate and a more collaborative approach is far more beneficial for the business, not to mention…

Kitchen Operations - Training & Development

Recipe costing and menu management

In this blog post we look at how you create sub-recipes and recipes with Kitchen CUT and why it’s important to do so.

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