Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Guests will return when the effort expended to create memorable complete dining experiences is front and center. So, what are we doing to create a memorable experience for this team? Does this seem farfetched?

Front of House 473

Front of House Customer Experience Dine-in Training 473

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. The best chefs operate a very clean kitchen. [] BE CURIOUS Know that you have so much to learn. Besides when you look good, you feel good.

Uniforms 337

Uniforms Coaching Point of Sale Small Business 337

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. To a degree, we work those hours because it is our job to do so.

Kitchen Safety 430

Kitchen Safety Food Safety Coaching Training 430

Culinary Cues

MAY 3, 2023

Great bread IS ESSENTIAL in any level of restaurant experience. Your customers will rave, and you can raise your prices to cover the difference. Bakers know it, many chefs know it, and the customer craves it. Why is it overlooked so often? What differentiates an acceptable burger from one that is outstanding? They are out there.

Food Truck 468

Food Truck Customer Experience Food Supply Take-out 468

Culinary Cues

MAY 4, 2021

This difficult time in our history has revealed significant flaws in how restaurants operate – flaws that will not only remain if we seek to return to “normal” – they will be even more pronounced. This time away from the way we operated for decades has given employees and customers a chance to re-evaluate.

Customer Service 488

Customer Service Customer Experience Training Pricing 488

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. Remember all of those exciting things that you did to draw customers in when business was great? FIND WAYS TO MAINTAIN THE EXPERIENCE.

Social Media 437

Social Media Communication Loyalty Program Training 437

Culinary Cues

NOVEMBER 11, 2022

But what about your food, what about the guest’s reaction, what about creating memorable experiences, what about your connection to the plate? Take a moment to assess, to line up the results of your work with your vision of the plate, the guest experience, and the brand that you are trying to build. Mission accomplished.

Customer Service 346

Customer Service Customer Experience Point of Sale Uniforms 346

Culinary Cues

MAY 15, 2021

Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. What if……happens?

Customer Experience 389

Customer Experience Cash Management Customer Service Front of House 389

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 384

Food Seasonal Menu Waste Point of Sale 384

Culinary Cues

NOVEMBER 17, 2020

More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience. This includes back waiters, bus personnel, and bartenders.

Seasonal Menu 519

Seasonal Menu Back of House Customer Service Front of House 519

Culinary Cues

OCTOBER 30, 2023

It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. If, on the other hand you want to operate a hot dog stand then make sure you are relentlessly in pursuit of the label “most unbelievably outrageous hot dog to be found anywhere on the planet”.

Fine Dining 356

Fine Dining Front of House Dine-in 2016 356

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon.

Pricing 354

Pricing Training Consumer Goods Customer Experience 354

Culinary Cues

JANUARY 11, 2022

People who enter the restaurant business are typically individuals with a number of experiences working in other restaurants in positions from entry level to management. Those who try to become restaurateurs without this breadth of experience are in for a rude awakening. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Customer Experience 369

Customer Experience Café Hospitality Customer Service 369

Culinary Cues

AUGUST 18, 2022

The difference is a culmination of knowledge, skill, experience, confidence, and preparation. Each of those factors: knowledge, skill, experience, confidence, and preparation are part of a cook’s mise en place. Everyone needs to take responsibility for setting the stage.

Food Order 414

Food Order Customer Experience Hiring Café 414

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. Can you leave your old habits behind?

2021 463

2021 Social Media Kitchen Safety Restaurant Law 463

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. Plain and simple.

Fine Dining 395

Fine Dining Front of House Customer Service Customer Experience 395

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee. A great story.

Food Truck 321

Food Truck Back of House Education Training 321

Culinary Cues

SEPTEMBER 26, 2020

What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? Your employees know that this is not the best way to start a dining experience. Ask your staff!

Kitchen Safety 334

Kitchen Safety Back of House Front of House Customer Experience 334

Culinary Cues

OCTOBER 24, 2020

The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public. Building a neighborhood restaurant where support for the operation is considered a responsibility of residents becomes a reality when that operation truly connects.

Menu 390

Menu Seasonal Menu Front of House Café 390

Culinary Cues

APRIL 3, 2020

Possible strategy: More space between tables and controlled limits on customers allowed at one time. How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Let your customers know that safety and sanitation is your most important job.

Guest Recovery 319

Guest Recovery Social Media Kitchen Safety Food Safety 319

Culinary Cues

NOVEMBER 6, 2022

I have worked in and in my later years consulted for operations where it was the hope of profit that drove all decisions and been part of those who aligned with a higher calling, a calling that led to success on a whole different level. Ironically, in so many of these operations – financial success comes because of this higher purpose.

Food Truck 395

Food Truck Customer Service Customer Experience Food Supply 395

Culinary Cues

MARCH 26, 2022

Develop your standards, teach your standards, execute your standards, measure your standards, and solicit feedback on how those standards sit with customers, vendors, and staff. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. PLAN BETTER – TRAIN HARDER.

Cash Management 368

Cash Management Social Media Restaurant Law Communication 368

Culinary Cues

FEBRUARY 22, 2021

To nourish and provide sustenance To offer convenience To provide a forum for conversation To create opportunities for gatherings To reward customers To provide an outlet for chef creativity To complete a neighborhood or destination To rock customers world. There may be more reasons, but these are the most common.

2022 377

2022 Food Truck Point of Sale Front of House 377

Culinary Cues

OCTOBER 27, 2020

My experience, and I will note that it may not be everyone’s experience, is that kitchens tend to attract a broad array of staff members who come from environments where discipline is not always the norm. There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer.

Uniforms 464

Uniforms Airlines Food Order Fine Dining 464

Culinary Cues

AUGUST 21, 2023

It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. The entire experience was elevated and so were prices. People traveled cross country to experience these chef extravaganzas. Some partnered to this end, while others struggled or closed.

Back of House 392

Back of House Food Supply Government Dine-in 392

Culinary Cues

AUGUST 19, 2023

Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat. But the days of the restaurateur-centric operations were fading quickly. Ah, but not everyone suffered during the depression.

Hotels 338

Hotels Influencer Compost Recycling 338

Restaurant365

DECEMBER 6, 2019

A mobile POS can help any restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations. The data scientists at Upserve found that their restaurant customers using a mobile POS saw a 50% quicker order-to-table time. A Mobile POS Creates More Repeat Customers and Advocates.

POS 117

POS Blog Mobile Ordering Front of House 117

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

FEBRUARY 28, 2021

Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Eliminate mediocre from your vocabulary. Restaurant Consulting.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. Learn how food experiences can set the stage for positive action.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Culinary Cues

MAY 23, 2021

Now that the pandemic was beginning to come under control and state governments were loosening the grip of protocol on restaurants – customers were beginning to re-emerge, albeit with some trepidation. Now we have an opportunity to be reborn – to change what is wrong with how we operate and come out bigger and better in the end.

Guest Recovery 445

Guest Recovery Front of House Employee Relations Food Truck 445

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. Engage them and they will become your ambassadors.

Cash Management 267

Cash Management Point of Sale Leadership Website Management 267

Culinary Cues

APRIL 9, 2020

It is the experience of dining that is most important and it is this experience that allows a restaurant, or for that matter – the restaurant industry to flourish. All for one and one for all should be the standard of operation. [] KNOW THE MESSAGE – TELL THE STORY. We are truly in this together.

Customer Experience 493

Customer Experience Customer Service Dine-in Sports 493

The Restaurant Times

JANUARY 28, 2022

The customers nowadays don’t just expect quick and efficient service or hygienic handling of their food, they expect something more than that. One of the best ways to answer the question is efficient staff training. A well-trained staff saves a restaurant both time and money, which eventually leads to higher profitability.

Training 52

Training Food Safety Customer Service Restaurant Law 52