rsgmag.com
NCR
Home     Tell a Friend     Search     Member Area
 RESTAURANT PROFIT TIPS
Receive our FREE
"Profit Tip"
of the Week





Visit Our Profit Tips Archives!

 KITCHEN & MENU MANAGEMENT
Chef Training
MenuMakeover(sm)
Recipe Mapping

MenuMakeover

RSGFB

 LEARN FROM OUR 'GROWING' READERSHIP
No Dumb Questions
Reader Profiles
home | Chef Training
 

Chef Training and Kitchen Management

A Good Chef Is Always Learning.

Find back-of-the-house strategies and techniques to increase your operational effectiveness, employee morale, and guest satisfaction. Written by working chefs and chef/owners.

These are just a sample of the Chef Training articles in Restaurant Startup & Growth magazine and on RestaurantOwner.com!

CHEF TRAINING -- Biscuits, Cornbread, Muffins and Cream Puffs: Easy Baked Goods You Can Produce in Your Kitchen
One way to set your restaurant apart from the competition is to serve your guests freshly baked goods made from scratch. This is something that any customer will notice and love, and will keep them co . . . keep reading
CHEF TRAINING - The Classic Sauces: How to Create and Incorporate Into Your Menu Demi-Glace, Veloute and Bechamel
Chef Joe Abuso
The "classic sauces" became classics for good reason. They bring out hidden flavors and nuances of the foods they are served with, have a beautiful texture and appearance, showcase the chef's mastery . . . keep reading
Case Study: The Chef's Role in Developing Server Salesmanship: Inspiring Your Waitstaff in Wilmington and Wichita
Chef Dan Butler
Case Study: The Chef's Role in Developing Server Salesmanship:
Inspiring Your Waitstaff in Wilmington and Wichita That requires inspiring your servers to become sales-minded professionals. That can be a tall order if you're not running a well-respected and expensive restaurant in a big city, say like Union Square Cafe‚ in New York, where staffing your restaurant with quality, career servers is a relatively easy task. Servers who are motivated by a progressive healthy and vibrant workplace and, oh yeah, a very healthy wallet bulge, are naturally attracted to such environments. They're even willing to compete to work there. But how does a chef in Wichita or Wilmington inspire his staff? . . . keep reading
Case Study: How to Make News With Creative and Profitable Daily Specials
Chef Michael Tsonton
Case Study: How to Make News With Creative and Profitable Daily Specials Specials are important as a way to keep menus interesting. Ensuring return visits from customers requires a solid mix of standard and signature dishes along with fresh and intriguing options. Equally important, specials give the kitchen manager or chef a chance to stretch the imagination. They also keep the cooks motivated and interested in their jobs. Let's face it: No one likes rote responsibilities. . . . keep reading
Case Study: Eating With Conscience: A Sustainable Seafood Primer
By Chefs Dan Butler and Michael Tsonton
Case Study: Eating With Conscience:
A Sustainable Seafood Primer "Sustainable seafood" is a broad term to describe fisheries that are well-managed to protect the population and survival of commercially viable species. This can include species not endangered by overfishing. It can also include fishing methods that do not damage other species. For example, for many years shrimp trawlers in the United States would harm the population of sea turtles that were caught, killed and discarded as bycatch. (Today, all shrimp fishers that fish in U.S. waters or import into the U.S. wild-caught shrimp harvested anywhere in the world are required to use "Turtle Exclusion Devices" to minimize the incidental catch of these animals. . . . keep reading
Case Study: Do It Yourself? A Candid Look at Pre-made versus Scratch in the Startup Kitchen
Chef Dan Butler
Case Study: Do It Yourself? A Candid Look at Pre-made versus Scratch in the Startup Kitchen In the middle of a very busy Saturday night service, my sauté cook realized he was running short on Béarnaise sauce, not the kind of sauce that one can really jump off the line and whip up in a jiffy. He jokingly called out to the prep cook on duty for just such emergencies, "Warren, I need you to run to the 7-11 and pick me up some more Béarnaise sauce!" . . . keep reading
Case Study: Doing More with Less: Back-of-the-House Strategies for Tighter Times
Chef Michael Tsonton
Case Study: Doing More with Less: Back-of-the-House Strategies for Tighter Times This economy has taken a sizable bite from your business. The dollar is getting eaten up around the world, the housing market is in the soup, the credit crunch continues to tighten, the war in Iraq drags on without end, and adding to that is the ridicules cost of fuel, making most everything we purchased more expensive. Every operator, from white table cloth to quick service carry-out has been forced to trim costs everywhere. Staff layoffs top the list. As cover counts shrink, so do jobs. Employee benefits have come under the knife too. It seems that weathering the storm has become the "now" mantra for the restaurant industry. . . . keep reading
Out of the Frying Pan and Into the Fire: The Trials and Tribulations of Going From Chef to Chef/Owner
By Chef Michael Tsonton
Out of the Frying Pan and Into the Fire:
The Trials and Tribulations of Going From Chef to Chef/Owner The key to opening a restaurant - any restaurant - is staying organized, focused, motivated and being able to truly multitask. Don't get overly frustrated, either. There will be days when the punch list is your best friend, and days when you want to settle down with a fifth of whiskey and just chuck the whole thing. Keep a keen eye on your goal, and be ready to go with the flow. . . . keep reading