Kory F.

Wait 🛑 don’t close sections just yet. Try this first. 📍 Set expectations early If the kitchen’s backed up, say it upfront. Guests will wait when they know what to expect. 📍 Simplify the service model Kiosks + QR pay = less pressure on staff, more focus on guests. 📍 Cross-train your team The more roles they can cover, the smoother your shifts run. 📍 Cut the dead time Handheld POS = faster orders, faster turns, fewer steps. 📍 Protect your people Burnout kills teams. Automate what you can. ✅ Follow us for the tech and tactics every restaurant owner needs. #RestaurantOwner #RestaurantLife #ShortStaffed Shift4

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100/23 Post learning about the kitchen stewarding Department Day-23 🦺 Safety First: Empowering New Stewards from Day One 🧽 In the Stewarding Department, safety isn’t just a rule—it’s a culture. Welcoming new team members means making them feel safe, confident, and capable. That's why proper safety training is the first and most critical step. ✅ Why Safety Training Matters for New Joiners: 🧯 Understanding Fire, Chemical & Equipment Safety 🧼 Safe Handling of Cleaning Agents & PPE Usage ⚠️ Slip, Trip & Fall Prevention Techniques 🧪 Proper Waste Disposal Methods 📋 Emergency Response Procedures 🗣 Tip for Supervisors: Make training interactive, language-friendly, and tied to real kitchen scenarios. A safe steward is an efficient steward—invest in their training, and they’ll protect your kitchen’s hygiene and harmony! #KitchenSafety #StewardingDepartment #SafetyTraining #HospitalityExcellence #WorkplaceSafety #Onboarding #LeadershipInStewarding #FoodSafety

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Executive chef vs Beverage director I’m biased and simplifying things here I know - but my question today is: What’s the difference? One is the pulse of the food culture in your establishment. They lead, hire and train a team, executes profit margins, p & l, payroll, schedules, and curates menus, The other is the pulse of the beverage culture in your establishment. They lead, hire and train a team, executes profit margins, p & l, payroll, schedules, and curates menus. One typically gets paid 6 figures and the other around 20k less. One brings in people while the other brings a higher profit margin. The Q is - why is there such a gap in pay in food & beverage today? #beverage #payscale #makeitmakesense

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Cybersecurity is now the top tech investment for hospitality leaders, but spend alone won’t strengthen resilience. Without alignment to business goals, data protection can add cost without ROI. As AI tools and guest-facing tech expand, see how strategic alignment transforms security into resilience and builds brand trust. Explore our insights to help reduce risk. https://gt-us.co/48S6x9O #HospitalityIndustry #DigitalTransformation #RiskManagement #AI #cybersecurity

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The best deals aren't won on paper, they're built on trust, alignment, and people who show up when it counts. Proud to share this milestone from Josh Rosenberg and the Forward Thinkers M&A Consulting Division. Guiding the Servomation Refreshments, Inc. and Aramark Refreshments transaction from early positioning through close is exactly the kind of complex, high-stakes work our team was built for. In industries where execution and customer consistency are everything, it takes the right leadership on both sides to see a deal through. Respect to Brian Bruno, the Servomation team, and Aramark Refreshments for how they showed up throughout the entire journey. This is what Forward Thinkers stands for: clarity, integrity, and outcomes that matter. Excited for what this partnership unlocks next. 🤝 #ForwardThinkers #MergersAndAcquisitions #Leadership #Execution #ValueCreation #ConvenienceServices #Partnership

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Stewarding Department & PPE Importance. In the hospitality industry, the Stewarding Department plays a vital role in maintaining hygiene, sanitation, and operational efficiency within the kitchen. Often described as the backbone of food safety, stewards ensure that all kitchen equipment, utensils, and work areas are clean, sanitized, and safe for food preparation. Their work directly impacts both food quality and guest satisfaction. One of the most critical aspects of stewarding is the proper use of Personal Protective Equipment (PPE). Given their exposure to cleaning chemicals, hot surfaces, sharp objects, and heavy equipment, PPE is not just a precaution but a necessity. Wearing gloves, aprons, safety shoes, and protective eyewear minimizes risks of burns, cuts, chemical splashes, and slips, ensuring both personal safety and a hygienic kitchen environment. By equipping stewarding staff with the right tools and protective gear, hotels demonstrate their commitment to employee well-being, food safety, and overall operational excellence. A safe stewarding team ensures a safe dining experience for every guest. #HospitalityExcellence #FoodSafety #HotelOperations #Stewarding #WorkplaceSafety #PPE #BackOfHouse #HospitalityManagement #SafeKitchens #TeamBehindTheScenes

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Leadership Isn’t a Title. It’s a Track Record. Walk into too many corporate kitchens or event operations, and you’ll find the same faces in the same roles they’ve held for a decade. No mentorship. No advancement. No innovation — just rotation. That’s not stability. That’s stagnation. And AI is about to expose it at scale. The algorithms being built to manage food systems, staffing, and logistics don’t care about résumés or titles. They care about data growth. If your department hasn’t evolved, if your people aren’t learning, if your systems haven’t improved — AI will flag that faster than HR ever did. The new era of leadership isn’t about control. It’s about development velocity. The future will belong to the managers who train humans and machines to think better together. Everyone else will be replaced by the very systems they ignored. #Leadership #Hospitality #AI #WorkforceDevelopment #FoodSystems #EventIndustry #Automation #FutureOfWork #CulinaryInnovation #Management

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what do recruiters expect for a Banquet Manager Resume Recruiters expect a Banquet Manager resume to highlight event planning expertise, staff leadership, and measurable achievements in delivering successful banquets that meet client expectations and drive revenue. The strongest resumes emphasize outcomes such as improved service quality, cost savings, or increased bookings rather than just listing responsibilities. Key Elements Recruiters Look For 1. Professional Summary • A concise introduction that positions you as an experienced hospitality leader. • Example: “Banquet Manager with 7+ years of experience overseeing large-scale events, coordinating staff, and ensuring flawless execution of banquets. Proven record of increasing client satisfaction and optimizing operations.” 2. Core Responsibilities Recruiters want evidence of operational control, not just task lists. Include: • Event planning and execution. • Staff scheduling and supervision. • Vendor and supplier coordination. • Budget management and cost control. • Ensuring compliance with food safety and service standards. 3. Key Skills Highlight both technical and leadership skills: • Event planning and logistics. • Staff training and leadership. • Vendor management and negotiation. • Customer service and client relations. • Budgeting and operational efficiency. • CRM or event management software proficiency. 4. Measurable Achievements Recruiters value quantifiable results: • Successfully managed banquets of 500+ guests with 95% satisfaction ratings. • Reduced event costs by 15% through vendor negotiations. • Increased repeat bookings by 20% through improved client relationship management. • Trained and supervised teams of 40+ staff to deliver consistent service quality. 5. Education and Certifications • Degrees in Hospitality Management, Business Administration, or related fields. • Certifications such as ServSafe, HACCP, or event management training. 6. Formatting Tips • Use bullet points for clarity. • Start each point with strong action verbs (e.g., “Coordinated,” “Negotiated,” “Delivered”). • Tailor your resume to match the language of each job posting. Risks and Common Mistakes to Avoid • Generic task lists: Recruiters skip resumes that only list duties without showing impact. • Lack of metrics: Not including measurable achievements weakens credibility. • Poor formatting: Dense paragraphs or unclear structure make resumes harder to scan. • Ignoring ATS keywords: Missing terms like event planning, vendor management, banquet operations can prevent your resume from being shortlisted. For CV writing, Cover Letter editing, Profile revamp, Interview Coaching, Career Coaching Contact: Phone No: +254117993379 Email: theecareerexpert@gmail.com

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When your importer, wine agent, staff trainer, and menu designer are four different people, no one owns the result. You end up with: Wines that don’t fit the food. Staff that can’t tell the story. Menus that miss profit targets. A “program” that looks good on paper but falls apart in service. It’s not your team’s fault. It’s the disconnect. Wine only drives profit when everything speaks the same language: product, placement, pricing, and people. When one person owns that ecosystem end-to-end, everything clicks. Margins rise. Staff relax. Guests notice. A full-service wine agency takes care of all the details, freeing up time, increasing profits and one less thing to manage. #garyveestanchallenge

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In the fast-paced world of hospitality, mastering hygiene, hazard control, and critical safety procedures is essential for every culinary professional. One mistake in food safety can have serious consequences. Here's a visual guide to help chefs and kitchen staff stay sharp on: - Hot & Cold Storage Temperatures - Types of Food Hazards - Stock Rotation Systems - Receiving Temp Checklist - 7 Principles of Critical Control Points (CCP) - How to Avoid Hazards in the Workplace Whether you're a seasoned chef or a culinary student, following these guidelines ensures safe food practices and creates a secure work environment for all. #KitchenSafety #FoodHygiene

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The modern Executive Chef role has evolved beyond mere cooking expertise to become a multifaceted position. The Leader role in the kitchen includes * Mentorship: Fostering professional development. * Fostering Culture: Creating a collaborative environment. * Digital Systems: Utilizing digital kitchen display systems (KDS) for inventory, temperature logs, and to speed up food production, reducing errors. * Workflow Optimization:Streamlining kitchen layouts and processes to improve efficiency and reduce ticket times.  * Cost Management: Managing food and labor costs to maintain profitability. * Inventory Control: Monitoring par levels to avoid waste or shortages. * Compliance: Ensuring strict adherence to health, safety, and sanitation standards. * Consistency: Maintaining high standards of food quality and consistency. * MenuDevelopment. menu planning, balancing food costs with customer preferences. * Trends Adaptation: Staying updated with culinary trends,. * Bridge between Front and Back of House: Acting as the liaison between the kitchen and front-of-house . * Crisis Management: Quickly resolving issues such as equipment failure, staffing.

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I agree with the premise here: hospitality doesn’t have a labor shortage—we have a *leadership and operating discipline* problem. The properties that win are the ones that invest in training, set clear standards, and build managers who can develop people—not burn them out. Predictable schedules, real onboarding, and consistent accountability change everything. For other operators and GMs: what’s been the single most effective lever for improving retention and performance on your teams? https://lnkd.in/gAH2fMAR #hospitality #hotelmanagement #leadership #operations #employeeretention

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The Modern Culinary Executive: The Executive Chef's role has fundamentally shifted toward becoming a Culinary Executive, balancing creativity with large-scale operational efficiency and financial discipline. This requires three critical transitions: From Estimate to Data: Moving past rough inventory estimates to adopting real-time, data-driven waste and yield management platforms (leveraging ERP systems or specialized software). This is the key to moving food cost from the high 50s down to the low 40s. From Kitchen to Factory: Managing a Central Production Unit (CPU)—scaling to 20,000+ meals daily—demands an operations management approach, implementing menu engineering and SKU rationalization to simplify procurement and guarantee consistency. From Compliance to Culture: Viewing HACCP and ISO 22000 not merely as external audits, but as the baseline for a mandatory safety culture. Training brigades in these standards ensures consistency and protects the brand at high volume. The challenge is building an industrial-grade, data-driven financial and safety fortress while maintaining quality. Do you agree that operational mastery (P&L, Data, and Compliance) now outweighs pure artistry in the modern Executive Chef role? Or does your high-volume operation rely more on a different core principle?

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How do you stay sane working as a chef? And what makes it all worth it? We ask award-winning chef and restaurateur Ben Sukle of Providence’s Oberlin and Gift Horse restaurants those questions and more in our first episode of Career Confidential. Career Confidential is a new series where we interview successful Rhode Islanders about the struggles of making it in their industry—and why they pursue their profession anyway. Give it a watch and let us know in the comments: who should we interview next? Barbara Dury - Executive Producer Isabella Jibilian - Creator, Host, Producer Michael Frank - Producer, Photographer, Editor Michael Jones - Photographer

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Your P&L might tell you where you're at, but your guest experience tells you where you're going. Discover how to cultivate a guest experience worth returning to on our latest episode of Restaurant Reset with Zack Oates, founder of Ovation.

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Is it time to rethink your team’s culinary training? In a fast-paced industry where skill development and retention are more important than ever, discovering scalable, cost-effective programs that are designed for real-world kitchens can be a game changer. Total Food Service takes a look at how online programs are helping culinary teams sharpen their skills, reduce turnover, and elevate standards—all without disrupting daily operations. https://lnkd.in/eUwWGErk

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American Culinary Federation appointed JJ Vitale as executive director, after serving as acting executive director since December 2025. Her promotion follows a period of leadership focused on member engagement, communications strategy and program continuity. Leadership changes at major industry organizations can shape professional standards, partnerships and trend visibility. ACF’s continued focus on apprenticeship, accreditation and thought leadership may influence how new ideas and talent move through the food industry pipeline. #FoodInnovation #ProductDevelopment #CulinaryIndustry #Leadership #FoodTrends #ProfessionalDevelopment #Hospitality [ IMAGE COURTESY OF: The American Culinary Federation ]

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