Tag: Team training

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…

Menu Writing

Menu Writing Lesson 6 : Menu USP

Having a Unique Selling Point and making sure you communicate this is key to standing out. Get this right and customers will return to you time and time again as no one will be able to replicate this like you. Kitchen CUT Co-Founder John Wood takes a look at how you identify your USP and…

Menu Writing

Menu Writing Lesson 5 : Menu Training

It is extremely important to ensure that a menu is introduced into any business correctly. It does not matter if you run a pub or a Michelin starred restaurant, well-informed and trained service staff make the customer experience far more enjoyable. Here, John Wood outlines some simple steps to consider when introducing a new menu…

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…