Culinary Cues

APRIL 23, 2023

Wine is part of the experience, and it has an impact on the food experience just as the food experience impacts wine. Can others depend on you to keep a level head? [] HAVE YOU EVER BUILT A BUDGET AND MANAGED IT EVERY DAY: Ah, yes, we love to cook and present beautiful plates of food. If you want the title, then work for it.

Seasonal Menu 481

Seasonal Menu Leadership Training Fine Dining 481

Culinary Cues

MARCH 3, 2024

PLAN BETTER – TRAIN HARDER – TEAMS RULE Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

Leadership 368

Leadership Restaurant Law Social Media Sports 368

Culinary Cues

OCTOBER 19, 2023

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? How many inner musicians, writers, athletes, teachers, entrepreneurs, cooks, chefs, and restaurateurs never rise to the surface because they were never recognized, encouraged, trained, taught, or given the opportunity?

Training 367

Training Seasonal Menu Back of House Leadership 367

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation.

Food 433

Food Presentation Leadership Café 433

Culinary Cues

JANUARY 29, 2024

We speak of a time of unconditional commitment to the craft and the job – sacrificing all else for the plate of food in the pass. Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

JULY 23, 2023

Deep inside that crusty exterior, behind the veil of authority, underneath the hard-nosed, sometimes reactionary body of a chef lies a person who is haunted by an unrelenting need to be expressive, do things exceptionally well, and be more self-critical than any writer for the local food column will ever be.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

JANUARY 20, 2024

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Do it right!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Restaurant365

AUGUST 21, 2020

Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. The post Sample Blog Layout appeared first on Restaurant365. Know your payroll and benefit requirements.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

MAY 13, 2023

As an example – garde manger really only exists in these types of properties where cold food can rule the day with banquets and special events. Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

FEBRUARY 10, 2024

The best operators train restaurant eyes and teach their employees to be ambassadors for greatness. Seek out the details and then prioritize corrective action. It’s never too small to worry about. Now, take it a step further and begin to imbed these restaurant eyes into the culture of the restaurant. It’s not hard, but it is relentless.

Uniforms 360

Uniforms Small Business Dine-in Training 360

Culinary Cues

APRIL 22, 2024

I suppose it was only inevitable that this new method of doing business would creep into restaurant and other food related businesses. Every restaurant should want their patrons to leave with a smile on their face, memories of great tasting food, a comforting feeling that they were taken care of, and a sense that what they spent was worth it.

Consumer Goods 284

Consumer Goods Pricing Customer Experience Hospitality 284

Culinary Cues

DECEMBER 15, 2023

All the best in 2024 – Harvest America Cues Blog PLAN BETTER – TRAIN HARDER – BE KIND AND GRATEFUL, OFFER A HELPING HAND – GIVE MORE THAN YOU RECEIVE.

Hospitality 380

Hospitality Travel Uniforms 2024 380

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 353

Fine Dining Front of House Dine-in 2016 353

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. An estimated 3,000 people in the U.S.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Culinary Cues

MAY 12, 2022

These are the restaurants where dining is much, much more than just consuming food. If they don’t see the value, regardless of how tasty or beautiful that plate of food might be, then why would they return? From my perspective the answer lies in menu planning, training, and labor efficiency. PLAN BETTER – TRAIN HARDER.

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

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 319

Food Truck Back of House Education Training 319

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. Restaurants have always been gathering places – meccas for people to get together and share, to laugh, to raise a glass, and of course to enjoy the bounty of great food. Food for thought.

Social Media 348

Social Media Food Safety Retail Back of House 348

Culinary Cues

NOVEMBER 20, 2023

Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result. Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Create events that service every business.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Culinary Cues

MARCH 22, 2023

They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. It’s only food to some, it is a focus on purpose for chefs. They hone their skills through trial and error, repetition, and the pursuit of knowledge. In their mind is always that pursuit of the carrot.

Coaching 368

Coaching Fine Dining Café Training 368

Culinary Cues

OCTOBER 11, 2022

Maybe this is who you already are, but if not, then view these as some “food for thought” that can turn your professional life around. [] BE POSITIVE: Simple, right? Share, teach, and train others – this is the fuel that drives your own leadership engine. So, here are some golden rules that will help you to move in the right direction.

Leadership 381

Leadership Fine Dining Workshop Training 381

Culinary Cues

AUGUST 9, 2021

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. Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

7 Shifts

OCTOBER 21, 2021

Working in a restaurant, bar, coffee shop, or any place that serves food & drink is a fast-paced, always-on career. On the 7shifts blog and social media, we seek to provide actionable and informative content to help restaurant people learn about every corner of the industry. Hiring & Training Course. You'll learn: ??

Management 195

Management Management Website Management Social Media 195

Culinary Cues

APRIL 1, 2024

He never even took one bite of the food that I prepared. He ordered food at all hours with uninspired requests for poached eggs and peanut butter and banana sandwiches. Elvis, on the other hand was more difficult to serve than the banquet for twelve hundred. The past is only insignificant if we let it slip from our minds.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

JULY 16, 2022

Dick Cattani was a monumental figure in the business of food hospitality. He did, however, believe in support, training, mentoring, and empathy. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Dick was not the type of leader who would relinquish responsibility or point the finger at others. Rest in Peace.

Front of House 366

Front of House Back of House Education Leadership 366

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 Restaurant Law Customer Service 52

Culinary Cues

JUNE 7, 2023

There is the pressure of the guest, the reputation of the restaurant, the challenges of managing staff, controlling costs to try and realize a meager profit, protecting your own personal brand through consistently great food, and doing this 12 hours a day. Once again, train and delegate as much as you can. Well, maybe there is.

Training 326

Training Article Café Take-out 326

Culinary Cues

JULY 25, 2023

There are few foods more comforting than a ripe tomato from the vine. In that moment I realized my job as a chef was more than operating a restaurant kitchen, more than ensuring consistently great food on every plate, and much more than training cooks about technique. I wondered if I could live up to that.

Food Truck 342

Food Truck Reference Café Take-out 342

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This is paramount! CAFÉ Talks Podcast.

Restaurant Law 391

Restaurant Law Education Definition Social Media 391

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. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. PLAN BETTER – TRAIN HARDER.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

DECEMBER 21, 2023

Those months when food cost percentages were out of whack, and labor cost efficiency was 10 percent higher than budget helped me to know where to look for problems in the future. I am especially grateful for the attention paid to sanitation, food safety, and organization. For that I am eternally grateful.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

APRIL 9, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food Embrace it.

Uniforms 323

Uniforms Waste Café Take-out 323

Culinary Cues

NOVEMBER 17, 2020

This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table. The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. PLAN BETTER – TRAIN HARDER.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

MARCH 23, 2020

If we push aside much of the chatter and get down to the necessities in life that are food, shelter, clothing, health, family, communication and trust that rise to the top of the priority list. Drop off dry goods to your local food pantry if you have more than you need. Food is an immediate need in times of crisis.

Communication 291

Communication Healthcare Food Food Safety 291

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. PLAN BETTER – TRAIN HARDER.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

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? So, how do we find that space where quality is maintained, where the customer is wowed, and where the chef feels great about that plate of food while still turning tables and maximizing sales?

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

MARCH 15, 2021

Everything will change for the better if we (the food industry and the culinary schools that provide the talent) change as a collective group. Do you really connect with restaurants, hotels, resorts, food manufacturers, retail, food research and development and other groups to make sure that your program is in line with their needs?

Education 539

Education Food Supply Training Communication 539