Culinary Cues

OCTOBER 27, 2020

There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer. There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. www.harvestamericacues.com BLOG. This is what discipline and organization bring to a work environment.

Uniforms 463

Uniforms Airlines Food Order Fine Dining 463

Culinary Cues

JANUARY 15, 2022

Every person has needs that go beyond food, shelter, and clothing. Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? We (the food industry) need to point to a well-known quote from Anthony Bourdain: “When someone cooks for you – they are saying something. Bill Bradley.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

Cash Management 299

Cash Management Uniforms Food Supply Café 299

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 412

Consumer Goods Uniforms Café Blog 412

Culinary Cues

FEBRUARY 16, 2022

www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. CAFÉ Talks Podcast. I cook, therefore I am”.

Uniforms 369

Uniforms Hiring Consumer Goods Communication 369

Culinary Cues

DECEMBER 17, 2020

Unless they can change their business model and supply ingredients directly to consumers – then wholesalers are left with a greatly diminished amount of business volume. [] Clothing Stores and Uniform Companies: Those local clothing stores take a direct and indirect hit from a faltering restaurant industry. www.harvestamericacues.com BLOG.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

Back of House 407

Back of House Front of House Food Order Uniforms 407

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. Those who only work for a paycheck are not likely to find a fulfilling career with food. Be a proud cook.

Uniforms 315

Uniforms 2000 Consumer Goods Small Business 315

Culinary Cues

MARCH 21, 2022

When a kitchen exudes calm, even when the amount of food prep and the stress of the moment seem over-the-top, it is always a result of organization and attention to detail. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be.

Front of House 353

Front of House Back of House Point of Sale Uniforms 353

Culinary Cues

JANUARY 29, 2022

When an individual complains about the hours, his or her team, a lousy chef, a restaurant that doesn’t care about them, about how uninspiring the food is, or how poor the pay is and how limited the opportunities, then my reaction is: “it’s so sad that you haven’t found the right kitchen, the right chef.” www.harvestamericacues.com BLOG.

Uniforms 427

Uniforms Café Training Operations 427

Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new. CAFÉ Talks Podcast.

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

MARCH 10, 2022

On this day of recognition, and for that matter every day that we turn on the kitchen lights, let’s rethink how we view the position and look at the facts: The best food will never be received well on a less than sparkling plate. www.harvestamericacues.com BLOG. I rest my case. These individuals might be a chef or owner someday.”.

Front of House 447

Front of House Back of House Uniforms Hiring 447

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 29, 2021

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. When a kitchen is void of anxiety it will appear to be unprepared for the intensity of service and the peace that comes from a well-executed meal service and beautiful plates of food.

Uniforms 422

Uniforms Presentation Café Take-out 422

Culinary Cues

SEPTEMBER 21, 2023

Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. Now, let’s get you in uniform and I’ll walk you through the kitchen.” Well, they started to pick up some cooking skills as they watched the action. From then on, the ball is in your court. Thanks, chef. You never know.

Back of House 265

Back of House Hotels Uniforms Certification 265

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.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

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. Food, beverage, and labor cost percentages mean very little if money is going out faster than it is coming in. www.harvestamericacues.com BLOG. How hard can it be – right? CAFÉ Talks Podcast.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

JANUARY 28, 2023

The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean.

Food Supply 362

Food Supply Dine-in Uniforms Presentation 362

Culinary Cues

AUGUST 4, 2022

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. It is all very troubling even though these restaurants may be busy at the moment. Now is the time to renounce apathy and commit to excellence.

Front of House 328

Front of House Coaching Uniforms Back of House 328

360Training

DECEMBER 23, 2019

The hazards that cause foodborne illnesses and food poisoning lurk around every corner. The best way to prevent them from affecting your customers is to ensure that anyone who cooks, touches, or serves food maintains high-levels of personal hygiene. Hand washing is essential for serving contaminant-free food. Handling raw food.

Food 68

Food Uniforms Transportation Front of House 68

Culinary Cues

SEPTEMBER 30, 2021

We should applaud competition, welcome it, and learn from it. [] DON’T PUSH ASIDE FOOD TO GO, FOOD DELIVERY, GHOST KITCHENS, OR CURBSIDE PICK-UP JUST YET: Yep, it saved many restaurants and our customers embraced it – now we can’t forget it. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

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. Stay on it.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

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. www.harvestamericacues.com BLOG. There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. BUILD PRIDE.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

JANUARY 12, 2021

In its day, the Balsams was one of the finest destination resorts in the country – a place of elegant relaxation, beautiful surroundings, and most notably – exceptional food. www.harvestamericacues.com BLOG. Chef Phil Learned stood tall in the kitchen of The Balsams Grand Resort in Dixville Notch, NH. Rest in Peace Chef!

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

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. www.harvestamericacues.com BLOG. For a few, at some point that changes.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

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. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives.

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

Culinary Cues

SEPTEMBER 1, 2022

As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. In all cases there is an intensity of purpose, the pressure of time, the exactness that consistency demands, and the passion for the plate of food presented to the guest. Happy Labor Day.

Fine Dining 382

Fine Dining Uniforms Dine-in Food Order 382

Culinary Cues

MAY 26, 2020

Why is there no universal strategy that helps restaurants collectively walk through the process of re-opening with confidence and uniformity? www.harvestamericacues.com BLOG. How can we really stay on top of this challenge? Why is each restaurant struggling with how to manage the need for safety vs. the need to generate revenue?

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

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

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. www.harvestamericacues.com BLOG. History is only kind to those who put one foot in front of the other and face each day with a “can do” attitude.

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

MARCH 24, 2020

There are no longer any prep sheets, the requisite uniform is no longer required, no need for those knives to be sharp, no impending doom if his or her mise is not in order, no tickets ringing off the printer, no unison chants of “yes chef”, no plates to artistically assemble, and no delicious food to see, smell, and taste.

Take-out 350

Take-out Uniforms Food Order Blog 350

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 436

Food Travel Uniforms Presentation 436

Culinary Cues

SEPTEMBER 5, 2019

With our tools in hand some cooks and chefs may paint on their canvas like the Impressionist Painters – Van Gogh, Pissarro, or Monet – using subdued colors, but keeping to a recognizable interpretation of historical food preparations. www.harvestamericacues.com BLOG. We are all the same, yet still so different.

Uniforms 178

Uniforms Presentation Food Order Fine Dining 178

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. Each plate of food that left the kitchen, even though he may not have even touched any of its preparations – carried his name. Now his day had come.

Reference 345

Reference Uniforms Social Media Take-out 345

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. PLAN BETTER – TRAIN HARDER.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

FEBRUARY 12, 2020

Unlike the passion they may show for the food they prepare for guests – food to a cook is oftentimes viewed as quick fuel to help them push through another service. We need to collectively work on this issue and find a fair solution.

Education 309

Education Consumer Goods Training Back of House 309

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. The following provides some “food for thought”, maybe even a “look in the mirror” checklist for those who are drifting away from those initial goals. [] THINKING THEY CAN MANAGE THROUGH OTHERS. www.harvestamericacues.com BLOG.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266