Andre's Curriculum
With AI voice agent
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Introducing Andre Gomez
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Day 1 - Five items a chef struggles with
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Day 2 - Three item a cook should learn
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Day 3 - Kitchen expenses that don't go away
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Day 4 - The challenges of paying COD
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Quiz 4 - The risks of paying COD
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Day 5 - Why prices fluctuate
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Day 6 - How to make a team in a restaurant
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Day 7 - What to do with profits
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Day 8 - What to do with payroll?
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Day 9 - My key items for a location
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Day 10 - Opening Manager To Do's
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Day 11 - What to look for in Broiler cooks
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Day 12 - Why check the walk in cooler daily?
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Quiz 12 - Why check the walkin daily?
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Day 13 - Hiring a cleaning service or not?
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Day 14 - How to keep food cost down
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Day 15 - Opening a second restaurant
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Day 16 - Hood cleaning tips
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Day 17 - How to handle HR issues
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Day 18 - Why line checks work
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Day 19 - When menu items don't sell
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Quiz 19 - Menu items not selling
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Day 20 - Menu items that will always sell
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Day 21 - Offsetting high food prices
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Day 22 - Managing the flow of seating
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Day 23 - How servers can help reduce food costs
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Day 24 - Why maintaining kitchen staff is important
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Day 25 - Why seasonal menu items are good for a restaurant
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Day 26 - Why menu balance is important
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Day 27 - Implementing cleaning schedules
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Day 28 - The benefit of menu reviews
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Day 29 - Why Sustainable fishing is good
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Day 30 - Kitchen timing
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Andre says goodbye!
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About
- 35 lessons
- 0.5 hours of video content
WHAT'S INSIDE ANDRE'S MIND?
Start learning from Andre's through his AI Voice Agent. Andre can become your expert companion on your phone. Get learning today from a culinary expert.
Andre's Minz Examples
COURSINI'S KNOWLEDGE BASE
We harness the power of AI to connect users with expert AI avatars, while being able to converse and allow users to interact with the experts knowledge base.
Culinary
Teamwork for the front and back of the house is important. Find out reasons to make it better.
Training
Find out about great options to train your employee's and keep them.
Operations
Learn about some great tech tools to help you in the kitchen.
Once inside, you will get to speak with the expert, and get immediate responses from them on restaurant topics. Cliff responds to all types of business, finance, marketing, operations, and overall restaurant ownership. He can help you with any operational questions. Simply click, ask, and listen.
YOUR OWN EXPERT COMPANION START TALKING TO THEM TODAY
Cliff Bramble / All About Business
Startup // Finance // Labor // Operations
Ian Winslade / Seafood Restaurants
Menu development // Ingredients //
Samantha Holley / Wine Importing // Distributing
Pricing // Startup // The Process
Cliff Bramble / Marketing
Branding // Press // Social Media
Jason Hill / Southern Food
Menu development // Ingredients
Ben Eidson / Franchising and Startup
Franchising // Growth // Multiple Restaurants
Ignacio Barquera / Mexican Ingredients
Restaurant // Menu Creation
Leases // Overview
Definitions // Guaranty // Much More
Italian Cuisine
Menu Development // Ingredients
Steaks // Steakhouse
Menus // Ingredients // Startups
Randy Hayden / Bar Operations
Cocktails // Bar Management
Tom Foust / Restaurant Operations
Management // Daily Operations
Josh Doepke / Management
Manager Duties // Bar Management
Greg Best / Food Hall // Cocktails
Opening // Leases // Operations
W. Jay George /Architecture
Restaurant Design // The Process
Luellen Marshall / Human Resources
Hiring // Payroll // Forms
Clayton Morey / Wine Knowledge
Wine List // Inventory // Pricing
Joy Jessup / Pastry // Desserts
Pastry Chef // Baking // Pastry Shop
Andrw Gomez / Southwestern Cuisine
Puerto Rican Cuisine // Steakhouses
Cliff Bramble / Business Budgeting
Forecasting // Sales // Numbers
Personal Finance
Savings // Investments // Opportunities
Lucero Martinez / Mexican Cuisine
Ingredients // Operations & Ownership
Policies
Contracting // Agreements // Licenses