Culinary Cues

MAY 8, 2023

There is something gratifying about sore muscles, aching backs, and soaked shirt and chef toques from sweat at the end of a busy service. The chef has ultimate responsibility for the proper handling of ingredients, sanitation of the restaurant kitchen, and consistent implementation of food safety protocols. No pain, no gain – right?

Kitchen Safety 432

Kitchen Safety Food Safety Coaching Training 432

Culinary Cues

OCTOBER 30, 2023

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash.

Fine Dining 357

Fine Dining Front of House Dine-in 2016 357

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. Your line cook tells you the oven's not working?

Management 397

Management Management Kitchen Safety Front of House 397

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. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

Seasonal Menu 520

Seasonal Menu Back of House Customer Service Front of House 520

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. 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. Service is off.”

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

Culinary Cues

APRIL 18, 2023

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Plan, equip, train, evaluate, educate, and celebrate each and every employee. Sounds like a pile of contradictions, doesn’t it?

Food Truck 322

Food Truck Back of House Education Training 322

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. Can they meet the crowds and even exceed budgeted customer counts on a given day? Mission accomplished.

Customer Service 347

Customer Service Customer Experience Uniforms Point of Sale 347

Culinary Cues

JANUARY 8, 2021

So here is the good news: there will be ample opportunities in 2021 and beyond for chefs, cooks, managers, and service staff who recognize the immediacy of the challenge and the new skill set that will be required of successful players and leaders in the field. will find themselves in the winner’s circle. [] FLEXIBILITY. If this is your M.O.

2021 463

2021 Social Media Kitchen Safety Restaurant Law 463

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. These are the restaurants where dining is much, much more than just consuming food. From my perspective the answer lies in menu planning, training, and labor efficiency. Prime Filet or 14 oz.

Pricing 355

Pricing Training Consumer Goods Customer Experience 355

Culinary Cues

AUGUST 19, 2023

Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Speakeasies did oftentimes serve food, but it was not the centerpiece of their existence. Despite a steep decline in food prices, many families did without milk or meat.” -The That was about to evolve.

Hotels 339

Hotels Influencer Compost Recycling 339

Culinary Cues

SEPTEMBER 30, 2021

So, here is what we know and what we must learn to work with: [] COVID PROTOCOLS WILL LIKELY BE WITH US FOR SOME TIME: You’re tired of it, your employees are tired of it, and your customers are tired of, but it is the second-best tool in your toy chest (next to the vaccine) to help keep this pandemic under control and keep everyone safe.

Food Supply 420

Food Supply Employee Relations Kitchen Safety Social Media 420

Culinary Cues

FEBRUARY 20, 2024

It’s the same with nearly everything in life, especially businesses that provide a product or entertainment service. Chefs know how to play it safe; cooks understand what it means to stick to the basics, and many customers do like to embrace predictability. It’s no different in great restaurants. Kudos to all involved – you did it!

Coaching 354

Coaching Small Business Café Entertainment 354

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. The entire experience was elevated and so were prices.

Back of House 393

Back of House Food Supply Government Dine-in 393

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 378

2022 Food Truck Merchandise Point of Sale 378

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. This is your most important job.

Fine Dining 396

Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

Cash Management 302

Cash Management Uniforms Food Supply Café 302

Culinary Cues

JANUARY 11, 2022

Successful restaurateurs are ones who understand the power of people marketing, of keeping the name of the restaurant in the public eye and communicating effectively with existing and potential customers. Those who are successful in the restaurant business live and breathe service and hospitality. PLAN BETTER – TRAIN HARDER.

Customer Experience 371

Customer Experience Café Training Hospitality 371

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

The Restaurant Times

JANUARY 28, 2022

If you are in the restaurant business, you must know that its service quality primarily depends on its staff. The customers nowadays don’t just expect quick and efficient service or hygienic handling of their food, they expect something more than that. Importance Of Staff Training In A Restaurant In The UAE.

Training 52

Training Food Safety Restaurant Law Customer Service 52

Culinary Cues

AUGUST 4, 2022

Pride in doing things right is a tremendous motivator for employees, owners, and customers and a lack thereof catches up pretty quick. Ah, a subscription is a way to boost revenue without providing any real service and then feeding off the vulnerability of customers. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Front of House 331

Front of House Coaching Uniforms Back of House 331

Goliath Consulting

APRIL 28, 2020

The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers. So where is food delivery headed post-COVID-19?

Delivery 107

Delivery Food Back of House Franchise 107

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone.

Customer Experience 390

Customer Experience Cash Management Customer Service Front of House 390

Future Food

DECEMBER 5, 2019

Trends that will shape the future of your food and hospitality projects for 2020. Trends are no longer limited to the cuisines on offer or the style of service. Customers have feelings, opinions and are savvy when it comes to choosing where to spend their money. Supermarkets will continue to grow their ‘food court offer.’ (E.g.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. 64% of those independent restaurants were “full-service”. Everywhere you look, people are beginning to line up for a return to the good old days of restaurant service. Remember only 1.4%

Fine Dining 469

Fine Dining Food Supply Customer Service Presentation 469

Culinary Cues

NOVEMBER 6, 2022

My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and of course those plates as they slide down the pass. They are all part of my passion for the preparation and service of food.

Food Truck 397

Food Truck Customer Service Customer Experience Food Supply 397

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? Become obsessed with communication!

Social Media 438

Social Media Communication Loyalty Program Training 438

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. Your line cook tells you the oven's not working?

Management 195

Management Management Kitchen Safety Front of House 195

PathSpot

APRIL 1, 2024

Hotels, with their intricate restaurant operations, make it crucial to ensure food safety protocols and compliance requirements. Digital operational management software designed for food safety becomes essential to enhance their endeavors toward safety and compliance.

Food Safety 40

Food Safety Hotels Food Audits 40

Culinary Cues

MAY 18, 2020

Here you are – enthusiastic, informed, confident in your foundational skills, and ready to start a career in food that will last for four decades or more. Make sure that you seek out opportunities that involve food. EVERY POSITION IN THE FOOD BUSINESS WILL HELP WITH YOUR CAREER – IF YOU BUILD IT INTO YOUR PLAN.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Culinary Cues

APRIL 9, 2020

Food is connected to nearly every aspect of life, family, and the art of living. A culture is a collection of life essentials including art, drama, literature, religion, music, food preparation and traditions, history, language, politics, etc. and as such – collectively define all levels of civility. We are truly in this together.

Customer Experience 494

Customer Experience Customer Service Dine-in Sports 494

Culinary Cues

APRIL 6, 2020

Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people. Having been in the restaurant business, our job is to be responsible for our customers’ happiness. You take care of customers above all else.

Travel 442

Travel Back of House Customer Service Small Business 442

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. Native or first-party delivery doesn't rely on a separate service to take and send out orders. This comes with two huge advantages: high margins and owned customer data. Owning your customer and delivery data is invaluable.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Culinary Cues

DECEMBER 6, 2021

TV dinners, box mixes, frozen and canned goods, and restaurant take out became the basis for the new American food culture. It is often expected that we only use the English language, we dress as American fashion dictates, and we eat what is assumed to be American food. So, what is American food and where is its story?

Influencer 366

Influencer Customer Experience Dine-in Training 366

Culinary Cues

APRIL 26, 2020

What will our restaurants physically look like with social distancing, how will we be able to interact with guests at service, how will our kitchen teams function as a unit, what changes will be necessary for our menus to be effective, and what role will take out and delivery play in every restaurant concept? Everything helps.

Guest Recovery 312

Guest Recovery Kitchen Safety Customer Service Food Safety 312

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

JANUARY 23, 2021

In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance. The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%).

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450