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WHEN THE KITCHEN AND FOOTBALL COLLIDE

Culinary Cues

The kitchen environment is different, kind of an emulsion of emotions that are stirred up every so often, settle into a smooth sauce for a time and then need to be shaken on occasion just as a football game ebb and flows throughout four quarters of play. No false starts this morning and pay attention to managing the game clock.”

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IN PURSUIT OF THE CARROT

Culinary Cues

It sounds nice to espouse the cliche: “It’s not whether you win or lose that matters, it’s how you play the game”, but if how you play the game leads to losing – there is little inspiration in the noble approach. Without a game plan a business is simply hoping for the best. This is what pulls people in and keeps them engaged.

Coaching 374
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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. If you want the full guest experience and you want to sell desserts then keep them light, flavorful, petit in size, an elegant.

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THE COOK’S ADRENALINE RUSH

Culinary Cues

This is what you were waiting for, this is the fuel that keeps the cook’s internal fire going. It’s funny, but at the peak of craziness, when there are way too many things to keep straight in your head, the whole scene starts to slow down for the cook. He lists all the items on that station and waits for the cook’s focused response.

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IS THIS A GOOD TIME TO BECOME A RESTAURATEUR?

Culinary Cues

Those who are successful restaurateurs believe in, implement, and stay focused on systems, standards, and process. 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.

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IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

Your employees and your guests need to hang on to that business anchor that will keep them feeling safe and secure in the realization that you have a firm footing and will consistently be there to help them feel the same. This is the time to up your game in this regard. KEEP THE SURPRISES COMING. COMMUNICATION.

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FOOD COST IS NOT THE CHEF’S RESPONSIBILITY

Culinary Cues

Smart buying involves purchasing fresh ingredients when they are in season and keeping them off menus when they are not. Try requiring your cooks to keep a Lexan container at their workstation for any “waste” that they generate in production. Build in standard operating procedures that are focused on cost control.

Food 381