Culinary Cues

APRIL 13, 2022

Centuries ago, nutrition was not a science, but rather the body’s divining rod pointing to specific foods that it required, and a stroke of luck. It is a question that is rarely vocalized, but often considered by cooks and consumers when they make food choices. It is a choice that cooks have a responsibility to understand and address.

Coaching 354

Coaching Reference Food Order Customer Experience 354

Culinary Cues

FEBRUARY 20, 2024

Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. Are guests pausing their conversation to look at the plate of food in front of them and say, WOW? Chances are, these are the players who refuse to lock themselves into the groove of always playing it safe.

Coaching 354

Coaching Small Business Café Entertainment 354

Culinary Cues

MARCH 4, 2022

That line cook may be able to work faster, organize multiple tasks better, and tap into that adrenaline far better than you, but they still lack the experience to plan, create, coach, and problem-solve like you. Food cost is way too high – the senior chef has faced that problem numerous times. PLAN BETTER – TRAIN HARDER.

Coaching 473

Coaching Training Fine Dining Article 473

Culinary Cues

FEBRUARY 8, 2020

In all of my years in the food business, I have never seen a time like now when these issues of team building and retention were more challenged. Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. TEACH AND TRAIN. Yes, I do mean a culture of retention.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Learn more about how Kelly McCutcheon and her team established Hopdoddy's core values in our blog post guide, and listen to Kelly on the podcast here. Lack of recognition.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

MAY 4, 2022

A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” The end result of great food, satisfied guests, and a profitable restaurant rests on the shoulders of the group working in unison. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

2022 376

2022 Coaching Education Kitchen Safety 376

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. This is what brings a team together and firing on all cylinders. [] LACK OF TRAINING.

Leadership 402

Leadership Point of Sale Training Coaching 402

Culinary Cues

AUGUST 4, 2022

I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Let’s do this before it’s too late. CAFÉ Talks Podcast.

Front of House 331

Front of House Coaching Uniforms Back of House 331

Culinary Cues

FEBRUARY 9, 2022

The chef must be the coach who recognizes strengths and weaknesses and builds consensus around common goals so that the machine works properly. [] A Teacher and a Trainer. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. THE LAW: Look to the chef to see how the kitchen will act. Harvest America Ventures, LLC.

Restaurant Law 413

Restaurant Law Coaching Café Sourcing 413

Culinary Cues

MARCH 25, 2021

Chefs must know how to identify, hire, train, mentor, coach, evaluate, and sometimes cut a team member loose if his or her presence has a negative impact on the team. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Acting the part of a leader is expected. This is what great chefs do. CAFÉ Talks Podcast.

Communication 438

Communication Coaching Fine Dining Influencer 438

Culinary Cues

OCTOBER 30, 2021

What many chefs neglect to understand is that they are teachers, mentors, and life coaches. But here, in this place, they have purpose, they are good at what they do, their skill is respected, and they are able to produce delicious, beautiful food. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Coaching 416

Coaching Café Training Take-out 416

Culinary Cues

SEPTEMBER 1, 2023

So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important. How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly? Food is one part of the experience.

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The food was groundbreaking, the service was impeccable, the restaurant was polished and smooth on the eye, and the creativity was beyond parallel.

Fine Dining 412

Fine Dining Coaching Dine-in Café 412

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Additionally, limiting your food waste can improve your restaurant’s bottom line. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Track your restaurant food waste manually.

Waste 147

Waste Compost Food Consumer Goods 147

Culinary Cues

MAY 26, 2020

Where is the leadership coaching on that? [] WE ARE ALL IN THIS TOGETHER: Yep – I have heard that many times before – so why does it feel like we are on our own? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. How can we really stay on top of this challenge? Restaurant Consulting.

Kitchen Safety 268

Kitchen Safety Leadership Food Safety Front of House 268

Culinary Cues

JANUARY 7, 2024

Blaming an event seems to be what defines a specific reason for where we are, but the current state of the world, the country, the industry of food, or each of our individual life situations has been evolving for decades. We are where we are because of all the above AND because we tend to allow events to dictate how we function.

2024 366

2024 2001 2008 Coaching 366

Culinary Cues

NOVEMBER 4, 2023

What they do is who they are, and they all worry who they will be without it. [] SMARTER EVEN IF A BIT SLOWER: All those years and experiences have made the musician, artist, coach, business leader, doctor, politician, or chef able to continue finding a role and a way to contribute. A good thing never ends.

Coaching 407

Coaching Uniforms Waste License 407

Culinary Cues

JUNE 11, 2021

You know you do really exceptional work, your food is flavorful and on point with my expectations and plate presentations are beautiful, however, this particular dish misses the mark. PLAN BETTER – TRAIN HARDER. www.havestamericacues.com BLOG. Even critique can become a positive motivator when words are used effectively.

Coaching 442

Coaching Leadership Café Pricing 442

Culinary Cues

MARCH 14, 2024

Is there pride in the execution of each plate and are servers charged up to present your food to each and every guest? If you are great with plating your food, then you are likely great at so many other aspects of your life. Vince Lombardi, the famous football coach once stated that: “Winning isn’t everything, it’s the only thing.”

Coaching 331

Coaching Uniforms Fine Dining Customer Service 331

Rocket Fuel

MAY 1, 2023

Plus, with inflation sending food costs through the roof, maximizing QSR beverage sales is the life raft your business needs. When it comes to profit margins, drinks often leave food items high and dry. As a result, focusing on boosting beverage sales can make a significant difference in your overall profitability.

Beverage 52

Beverage 2023 Coaching 2022 52

Future Food

MARCH 5, 2019

We are looking for the same thing – an authentic and positive food and beverage experience. Customers have become better informed, they have choices and they will communicate their dissatisfaction when they feel food and service is second-rate. Today’s customer is demanding a positive experience in equal parts, food, service and price.

Customer Experience 99

Customer Experience Hospitality Coaching Customer Service 99

Culinary Cues

MARCH 30, 2023

Is it the love of food that creates this incredible link? There are just as many times when each plate in the pass brings a smile to all involved, when the family knows that they are on point and the food is exceptional. It is those moments that create a bond and an energy that is fulfilling and beautiful.

Coaching 505

Coaching Restaurant Law Sports Café 505

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. Hire a business coach (okay that was a little self-promotion…LOL). It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Always hire for personality and then train the skills. So that is why we need to know actual food costs.

Coaching 329

Coaching Training Social Media Hiring 329

Culinary Cues

MAY 5, 2021

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 419

Hotels Coaching Employee Relations Training 419

Culinary Cues

JUNE 1, 2020

WHAT WE SAY: – Effective leaders coach their words and base them on what they have learned – backed up with facts and input from those “experts” that they have effectively listened to. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. WORDS ARE POWERFUL – WORDS MATTER. Where is the leadership?

Leadership 61

Leadership Supplies Guest Recovery Small Business 61

MBB Hospitality

OCTOBER 2, 2019

They also offer assistance with developing operations and training documentation and franchisee recruitment marketing strategies. For existing franchisors, services include franchise system best practices and benchmarking and organizational audits, improved franchisee support systems and franchise sales coaching.

Franchise 40

Franchise Franchising Employee Relations Travel 40

Restaurant365

JANUARY 13, 2021

Prime cost represents the two largest controllable costs for your restaurant – food and labor. At the foundation, it is your managers who lead the day-to-day work optimizing food and labor costs. As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach.

Management 78

Management Management Point of Sale Waste 78

Cheetah

JANUARY 28, 2022

He is happier, his customers are consuming better quality foods, and the community is grateful for his efforts. We’re combating food waste and it’s easier to work with. Food Waste Vanick is the first to say that when you delve into the world of sustainability, it is an endless rabbithole. The takeaway?

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Restaurant365

JANUARY 13, 2021

Prime cost represents the two largest controllable costs for your restaurant – food and labor. At the foundation, it is your managers who lead the day-to-day work optimizing food and labor costs. As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach.

Management 15

Management Management Point of Sale Waste 15