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Tag:
restaurant management
Experience the expertise of restaurant management! Explore the intricacies of leading a successful dining establishment, from mastering operational finesse to curating memorable guest experiences.
8 Steps Restaurants Can Take to Prepare for Inflation
Tips to cut restaurant costs as everything from food to labor to utilities gets more expensive. Plus find out what’s contributing to worldwide inflation.
Food Inflation: How Restaurants Can Adapt Their Menus to Rising Prices
Tips to fight food inflation that go beyond “raise your menu prices.” Revisit ingredients, pool your buying power, and streamline your dishes to cut costs.
5 Effective Ways Chefs Can Communicate With Wait Staff
Great chefs are also skilled communicators. Here are five ways chefs can improve communication with wait staff.
How to Communicate Effectively in the Kitchen
Check out these tips on how to communicate in the kitchen for both a productive and safe foodservice operation.
Sanitation Best Practices in Bakeries
Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.
How Chefs Can Manage Stress In a Professional Kitchen
There’s no denying a kitchen can be a stressful place to work. Here are ways chefs can manage stress in a professional kitchen.
The Pros and Cons of Becoming an Uber Eats Restaurant Partner
If you want to offer food delivery, consider working with a delivery company. Here are some of the pros and cons of becoming an Uber Eats restaurant partner.
Ghost Kitchens & Ghost Restaurants: What Are They and How Do You Start One?
Everything you need to know about ghost kitchens and ghost restaurants: an alternative restaurant model with lower startup and operating costs.
4 Keys to Running a Cottage Industry Bakery
Do you want to start a bakery business from home? Before you begin, consider these four tips to running a cottage industry bakery.
What Does a Restaurant Manager Do: Roles & Responsibilities
Restaurant management can be exciting and potentially lucrative. But what does a restaurant manager do, exactly? Let’s explore.
7 Apps For Restaurant Managers
Let’s face it: managing a restaurant can be tough work! Here are seven apps for restaurant managers that may make your job a little easier.
Culinary School vs. Working in a Kitchen: Which Should You Do First?
If you’re unsure whether you should get your culinary degree, let’s look at some reasons to attend culinary school – and some reasons to work in a kitchen.
6 Skills That All Restaurant Managers Need
As leaders in the restaurant world, managers are often well-rounded individuals. Here are 6 skills every great restaurant manager typically has.
How to Build a Delivery-Friendly Menu
If you want to properly serve customers looking for meals to-go, you’ll need to design a delivery-friendly menu. Here’s how to do just that.
What It Takes To Be An Executive Chef
Think you’ve got what it takes to be an executive chef? Find out how you can set yourself up for success in your culinary career.
What is Hospitality & Restaurant Operations Management?
Hospitality and restaurant operations management focuses on the logistics of foodservice, hiring, training, and guest experience. Here's an in-depth look.
Career Options for Ex-Chefs
Looking for a culinary career change? Here are some popular options for those who want to hang up the chef's hat and try something new.
The Importance of Measurement in the Kitchen
In order to know what needs a dash more, you need to start out by measuring in the kitchen.
The Future of the Restaurant Industry in a Post-COVID World
The restaurant industry was hit hard by the COVID-19 pandemic. What can we expect moving forward, and how can you prepare?
Positioning Statements for Restaurant Marketing
What is a positioning statement, and how do restaurants position themselves? We’ll show you how restaurants can set themselves up for success through positioning.
5 Best Plant-Based Restaurants in Chicago
Looking for delicious plant-based restaurants in Chicago? Here’s a list of 5 of the best plant-based restaurants in the area and some of their signature dishes.
How to Handle Rude Customers
You have the power to turn handling a rude customer into a positive and even promotional experience for your restaurant.
From Kenya to Colorado: Chef Arnold Safari on Starting a Restaurant During COVID-19
Learn how Chef Safari made Colorado his new home, and how he knew he was ready to start a restaurant during the coronavirus pandemic.
How to Purchase the Right Furniture for Your Restaurant
Before making a large and important investment in furniture for your restaurant keep these four factors in mind.
How to Incorporate Sustainable Practices in Your Restaurant
This is how you can incorporate sustainable practices in your restaurant and increase your customers.
Correcting Some Common Kitchen Disasters
Kitchen calamities happen to everyone. That’s just part of learning to cook! Keep a cool head and use these tricks to fix some common kitchen disasters.
4 Menu Planning Tips For Young Chefs
A restaurant menu has a lot of moving parts to consider! Here are 4 menu planning tips to help young chefs get started with their own culinary creations.
Building an Online Pastry Shop
Online pastry shop owners have a considerable advantage with access to numerous resources such as social media, delivery services, and of course, this article.
Our Top 5 Blogs of 2020
In case you missed them, here are the most popular articles that Auguste Escoffier School of Culinary Arts published in 2020.
The Latest in Food Tech
New innovations in food tech can help us to create a more sustainable food chain and reduce waste. Learn about the most exciting developments of 2020!
Importance of Organization in the Kitchen
An organized kitchen is vital to the operations and efficiency of any food business. Learn why it’s important and get tips to organizing your own cookspace.
3 Tips for Properly Managing Food Costs
Proper food cost management is the difference between a restaurant that struggles and one that thrives. Learn three tips to help protect your bottom line!
4 Ways Chefs Can Reduce Food Waste
Do you know how much food ends up in landfills each year? Find out, and learn some ways chefs can reduce food waste in their restaurants.
A Conversation with Expert Baker and Entrepreneur, Andy Clark
Last week, Escoffier hosted an exciting virtual event with expert baker and business owner Andy Clark. While Andy is a...
Managing Your Career During COVID-19
Yesterday we were honored to have Culinary Agents founder and CEO, Alice Cheng join us for a virtual event hosted...
Escoffier Graduate Quyen Trinh Elevates the Vietnamese Dining Experience by opening Anise Modern Vietnamese Eatery
Quyen Trinh is a graduate of the Escoffier Diploma in Culinary Arts program at the Boulder Campus and owner of...
Frozen Sweets of Mexico: Mexican Native, Chef Fany Gerson, Thinks Outside the Cake Box
Not every pastry chef has to own a bakery or make cakes. Sometimes your heritage takes the wheel and steers...
3 Tips For Becoming an Environmentally-Conscious Chef
Your diners are becoming environmentally-conscious. Here’s how to start thinking about ways to shift your restaurant’s focus to keep and build your customer base.
Visible Sanitation is Now an Unspoken Marketing Requirement for Restaurants
Visible sanitation practices are more important than ever. Here are some ways you can show customers you’re getting them right...and earn their trust.
How Will Restaurant Consumers Change Behavior in the Post-COVID-19 Economy?
What does the future hold for restaurants? What are the permanent changes we can expect from consumer behavior, and how will restaurants need to adapt?
