Culinary Cues

APRIL 13, 2020

It has already been stated that Covid-19 can live for a period of time on the surface of cardboard and there are numerous opportunities for asymptomatic individuals to come in contact with food before packaging (especially produce and animal protein). This only makes sense to help control future outbreaks. [] RECORD THE PROTOCOL.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve. People will notice.

Cash Management 302

Cash Management Uniforms Food Supply Café 302

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

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Workshop Article Uniforms Take-out 365

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables.

Uniforms 471

Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

JANUARY 15, 2022

Every person has needs that go beyond food, shelter, and clothing. It is the ability and desire to strive for this potential that allows us to jump out of bed in the morning and face the day knowing that we can and will contribute in some way. Figure it out! How might we turn the tide?

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Uniforms Front of House Food Safety Healthcare 416

Culinary Cues

FEBRUARY 5, 2023

We provide the platform for discussion and a vehicle that pulls people together as they seek to find common ground over a plate of food. We slow the pace at the end of the day and provide a forum for those same individuals to raise a glass, admire a plate of food, relish flavors that excite and give them hope for a bright future.

Consumer Goods 416

Consumer Goods Uniforms Café Blog 416

Culinary Cues

FEBRUARY 16, 2022

Your goal should never be to simply fill in a blank space on your schedule, but rather to find the right people to balance out your team. This also shows that the person has a goal and knows what it will take to get there. www.harvestamericacues.com BLOG. For the individual cook – the same holds true. CAFÉ Talks Podcast.

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Uniforms Hiring Consumer Goods Communication 372

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. www.harvestamericacues.com BLOG. I rest my case.

Front of House 448

Front of House Back of House Uniforms Hiring 448

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. Give your cooks a chance, now and then, to dine out front. Mission accomplished.

Customer Service 347

Customer Service Customer Experience Uniforms Point of Sale 347

Culinary Cues

JANUARY 15, 2020

I am entitled to mine as those perspectives have evolved over decades of work in the food industry with many fantastic people who come from a multitude of backgrounds, and who bring all sorts of issues and challenges with them. Take it for what it’s worth: Working hard is exhausting, but invigorating. Take pride in the chef’s uniform.

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Uniforms 2000 Consumer Goods Small Business 318

Culinary Cues

SEPTEMBER 30, 2021

So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. We are all ready to own our lives again and enjoy the simple things – like going out for a meal.

Food Supply 420

Food Supply Employee Relations Kitchen Safety Social Media 420

Culinary Cues

MARCH 29, 2021

Take the analogies for what they are worth to you. Anger and finesse are evident in the intensity that takes place as a cook attacks a relentless list of preparations for service. Angry food will taste angry, yet finesse without the intensity of physical and mental preparation fueled by a touch of anger will often times fall flat.

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Uniforms Presentation Café Take-out 425

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. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. It’s all about your people. Stay on it.

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Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

AUGUST 4, 2022

People do care about value and once the splash of being able to get out of the house wears off, value assessment will be paramount once again. I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. www.harvestamericacues.com BLOG.

Front of House 331

Front of House Coaching Uniforms Back of House 331

Culinary Cues

SEPTEMBER 21, 2023

Funny, they all started out the same but took different paths. Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. If you take an interest, I will push you and give you plenty of opportunities to grow. So, what did you learn – Jack?” Well, Jack. Thanks, chef.

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Back of House Hotels Uniforms Certification 267

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. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? Food is one part of the experience.

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Fine Dining Dine-in Front of House Design 319

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. Yes, I do mean a culture of retention. Richard Branson.

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Loyalty Program Communication Training Coaching 582

Culinary Cues

SEPTEMBER 1, 2022

Yet, within this calm there are lights on in kitchens across the country and the smell of sourdough breads, breakfast pastries, and bacon waft through the air, even making those dedicated runners slow down and take it in. It was 1am before the dishwashers finally turned out the lights and locked the kitchen door behind them.

Fine Dining 385

Fine Dining Uniforms Dine-in Food Order 385

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. When you are walking down the street and constantly shout out “behind!”.

Fine Dining 393

Fine Dining Food Order Back of House Uniforms 393

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. Shake off the dust of complacency, press the wrinkles out of that chef coat, polish those shoes and face the challenges straight on. BE PRESENT.

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Social Media Communication Loyalty Program Training 438

Culinary Cues

OCTOBER 16, 2019

START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. When you take control of a positive environment than others will follow suit. It’s not too much to ask. It’s not that much to ask. Show some respect!

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Uniforms Equipment Small Business Customer Experience 322

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening.

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Seating Uniforms Take-out Communication 572

Culinary Cues

AUGUST 31, 2019

He always gave the job his all, spent time studying and practicing the techniques that gave him confidence, following the lead of the executive chef, and wearing his uniform with pride. Now that Jake had made it through his first month as executive chef, there were already signs of the position taking its toll. Now his day had come.

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Reference Uniforms Social Media Take-out 345

Culinary Cues

FEBRUARY 12, 2020

The chef is not just the leader of the kitchen, he or she is the leader of people, and as such you must act the part – all of the time, day in and day out, and when you want to as well as when you don’t. These responsibilities come with the job – embrace them. Be an advocate within your restaurant for a benefit package that includes exercise.

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Education Consumer Goods Training Back of House 311

Culinary Cues

MAY 26, 2020

Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. www.harvestamericacues.com BLOG. How can we really stay on top of this challenge?

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Kitchen Safety Leadership Food Safety Front of House 268

Culinary Cues

FEBRUARY 25, 2021

This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it causes you to compromise. I would encourage you to think about this and take the time to write down your beliefs as a “manifesto” and then use it as a guide moving forward.

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2021 Point of Sale Reference Take-out 400

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. Some are very successful, while others are hanging by a thread. So why does it sometimes go wrong?

Cash Management 268

Cash Management Point of Sale Leadership Website Management 268

Culinary Cues

SEPTEMBER 5, 2019

And some are cooks and chefs who take the skills that have been developed over years and apply inspiration, vision, and even a bit of chaos to a canvas and create something that is totally unique – a benchmark for others to follow. We are the same, yet we are much different.

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Uniforms Presentation Food Order Fine Dining 178

Culinary Cues

JUNE 16, 2020

Is the relationship of food and dining much less important to all stakeholders? Dining out was unavailable and we got by, we re-introduced ourselves to cooking at home and dusted off those skills that had been dormant, or added some new ones that had here-to-for not existed. Is this where we are at?

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Social Media Entertainment Email Marketing Customer Experience 287

Culinary Cues

AUGUST 10, 2020

You know I have occasionally heard this statement, or at least felt that it was implied: “Don’t get so wrapped up in it – it’s only food.” It’s only food” discounts all that goes into the understanding of a dish, a process, an ingredient, and the numerous people and systems that sit behind the steps in bringing that food to a plate.

Food 437

Food Travel Uniforms Presentation 437

360Training

MARCH 26, 2020

Foodborne illness is something all food handlers and food consumers should be concerned about. Food handlers have a responsibility to serve safe food to their customers that’s free of pathogens and illness-causing bacteria. How do food handlers know the food is safe to serve? Food Storage.

Food 78

Food Uniforms Kitchen Safety Food Safety 78

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? We can take impeccable care of our chef uniform and careless about washing our hands for 20 seconds. Greatness is a way of presenting yourself, of functioning day-in and day-out. It’s that simple.

Coaching 331

Coaching Uniforms Fine Dining Customer Service 331

360Training

JANUARY 22, 2020

As a restaurant owner or manager, you know your customers want delicious food—that’s free from bacteria and other pathogens. While handwashing, food temperature monitoring, and other safety measures keep foodborne illness at bay, if you have a sick employee, there’s only so much these measures can do. Washing dishes.

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Uniforms Food Safety Employee Relations Agriculture 114

The Restaurant Group

JUNE 15, 2023

Clearly, it takes more than just a great menu to have a taste and toast of success. Your restaurant must also have a strong brand identity that resonates with your audience to make it stand out and become their brand of choice. What is restaurant brand identity in simple terms? Are you eyeing Gen Zs?

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Uniforms Social Media Communication Customer Service 78

Focus POS

SEPTEMBER 17, 2020

While this hasn’t always been an option, many states have begun allowing restaurants to sell alcohol to-go to help restaurants recuperate some of the sales they lost out on during the first few months of COVID. However, the regulations aren’t entirely uniform across the board for how restaurants can offer this service.

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License Restaurant Law Online Ordering Uniforms 162

Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Yet, there are some things to consider before taking the plunge. Catering can take a lot of time, especially when demand is high. Some of your customers have even asked about catering options.

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Catering Website Management Seasonal Menu Food Supply 113

Culinary Cues

NOVEMBER 4, 2023

Chefs, like those listed above are beaten up, stressed out, pressured, critiqued, and second-guessed throughout their careers, so why in the world do many continue to hang on past a reasonable point in their lives. The people I chose to work with and hang out with were(are) passionate about what they do. So, what gives?

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Coaching Uniforms Waste License 407