Blog Communication Operations Uniforms 
Culinary Cues
FEBRUARY 16, 2022
I know how difficult staffing is right now, believe me – I hear it every day from every chef that I communicate with. Do you really want to work in an operation where desperation is the primary motivation for hiring? For the dedicated cook, you want to work in an operation where your peers are also cooking for the right reasons.
Culinary Cues
JANUARY 29, 2022
When the house is operated in the way it should, the way it was meant to be; when the property is committed to doing things right, when the standards are high and the expectations even higher, then a serious cook can find a home to celebrate. My answer is: “If this is the case then you are in the wrong operation.”
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Culinary Cues
FEBRUARY 8, 2020
It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. COMMUNICATE, COMMUNICATE, COMMUNICATE. BUILD A TEAM – KEEP A TEAM. BE CONSISTENT.
Culinary Cues
AUGUST 28, 2020
For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. COMMUNICATION. Become obsessed with communication! William Channing once wrote: “Difficulties are meant to rouse, not discourage.
Culinary Cues
MARCH 26, 2022
Plain and simple – social media IS YOUR MOST IMPORTANT PLATFORM FOR COMMUNICATION. Ads in your local newspaper are more about showing that you support that paper rather than a tremendously effective way of communicating with the public. Chances are pretty good the answer will be: “Communication.” Guess what?
Culinary Cues
MARCH 21, 2022
Front and back of the house demand this organization if the end result is a smooth operation and happy guest. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.
Culinary Cues
DECEMBER 30, 2019
Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Before you close and shift hours of operation think completely about the potential domino effect. [] NOT INVESTING IN COMPETENT EMPLOYEES. Every operation that serves prepared food is your competition.
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