Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. In small private entrepreneurships it is common for owner/operators to not take a steady salary so they might meet payroll or pay a vendor for recent deliveries. Please don’t ask us to take it on the chin.

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Seasonal Menu Café Point of Sale Social Media 447

Culinary Cues

MAY 3, 2023

They are out there. People will pay for quality – are you willing to invest the time to find out? It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this. What will it take to get the message across? Bread is the same way.

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Food Truck Customer Experience Food Supply Take-out 467

Hot Schedules

NOVEMBER 3, 2020

Top 3 Fundamentals of Running Vital Restaurant Operations. Between documenting team member wellness to modifying your roster to accommodate changing consumer demand, operating during a pandemic has certainly challenged the way we view success. Watch Out for Analysis Paralysis. A lot, actually. Keep reading.

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Operations Document Point of Sale Social Media 148

Sling

APRIL 27, 2023

Restaurant operations management is essential for the long-term health of your business. It’s like working on the business rather than in the business and, done well, may help you move your operation to new levels of success. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

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. People became accustomed to the change in operation and found, in many cases, that they were able to better manage the dilemma of work/life balance. “I So why not? Food for thought.

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Social Media Food Safety Retail Back of House 348

Culinary Cues

JULY 23, 2023

To the owner/operator there are two things that define success: customer satisfaction and profit. This does not excuse chefs who lash out, who wear their strong emotions on their sleeve and point the finger at those who do not follow their intended steps towards greatness. It is a juxtaposition that is nearly impossible to manage.

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Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

APRIL 9, 2024

You were on fire and felt confident that you would be a star in any operation. Look out chef – I’m coming for your job! The smells in the kitchen were intoxicating as were the sounds a cool, calm, and efficient operation. So, you applied for a job at one of the best restaurants in town, a place admired by all. Embrace it.

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Uniforms Waste Café Take-out 323

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. Each of these independent operations can only be successful if they understand how they can and must work as a community of businesses and patrons. Any man’s death diminishes me because I am involved in mankind.”

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Check inventory levels.

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Management Management Kitchen Safety Front of House 398

Culinary Cues

OCTOBER 30, 2023

There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. What will it take for you to become part of that club?

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Fine Dining Front of House Dine-in 2016 353

Culinary Cues

DECEMBER 5, 2023

In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. This is where real cooking CAN take place.

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Kitchen Safety Food Safety Back of House Front of House 366

Culinary Cues

APRIL 29, 2024

Reactionary approaches involve increasing rates of pay, dumbing down menus, reducing hours of operation or levels of service to limit the number of employees needed, raising prices to compensate for higher rates of pay, reducing portion sizes while raising prices, or even looking at automation and technology to “right the ship.”

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Front of House Back of House Training Customer Service 240

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. Pushing through the swinging kitchen doors I am engulfed by the smells, sounds, and oh such intense heat from a busy operation.

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Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

JANUARY 29, 2024

It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

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Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

APRIL 10, 2023

To those operators who do things right, who care for their employees, who seek their input and value it, and who work hard to pay a fair wage, show empathy, and understand that the happy employee is the key to success – these perceptions and beliefs are a real dis-service. A few voices grow past perception and evolve into a belief.

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Employee Relations Restaurant Law Waste Article 472

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. It is impossible to find and retain employees who are capable and willing to dedicate themselves to the operation – why? Challenges solved. We can do this.

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Social Media Cash Management Blog Equipment 474

Culinary Cues

JANUARY 20, 2024

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. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

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Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

MAY 20, 2024

Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance. His kitchen organization: the kitchen brigade, revolutionized how the back of the house operated, and the experience of the restaurant guest. ” Enough said!

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Hotels Fine Dining Front of House Back of House 272

Culinary Cues

NOVEMBER 25, 2023

There are ample opportunities to cut corners for the sake of the bottom line, there are loads of ways to take advantage of your employees, there is always a temptation to overcharge to control food cost, and avoiding change because it is disruptive is always whispering in your ear. This is one of the reasons why they choose to dine out.

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Seasonal Menu Food Supply Training Presentation 353

Restaurant365

DECEMBER 6, 2019

A mobile POS can help any restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations. If they’re trying to remember all the refill requests and extra sides of ranch, they may forget to upsell items while taking a pen-and-paper order. What is a Mobile POS?

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POS Blog Mobile Ordering Front of House 117

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. The property should invest, and the employee should seek out the opportunities to learn.

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Training Uniforms Leadership Customer Service 351

Culinary Cues

NOVEMBER 22, 2022

The purpose to them involves a connection to the underlying soul of the operation; a soul that highlights history, tradition, a sense of family, respect and appreciation, and an inspiring story. As a cook or chef, we are drawn to those operations where punching a clock is replaced with joining the energy that a restaurant exudes.

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Back of House Transportation Café Food Order 383

Culinary Cues

JUNE 4, 2023

This is my version and addition to his profound words: EYES ON THE POSITION OF CHEF: So, you want to make a career out of this kitchen work. Take care of your knives. Take care of your bodies: exercise, eat right, try to get enough sleep, see a doctor annually, care for your teeth, maintain a healthy weight, drink in moderation, etc.

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Brewery Equipment Book Blog 353

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. These team members will go out of their way for the guest because you do so for them. Let them kick the tires and take the menu for a spin.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

JUNE 13, 2023

I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival. They work me to the bone”, must mean that a person feels like an indentured servant with no way out. I got the job!” Of course, I could go on and on. you can do better than this’”. -Dr.

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Article Social Media Blog Café 308

Culinary Cues

OCTOBER 11, 2022

We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Don’t wait for someone else to build your skills and knowledge – take charge of your own growth. Look at your current role as the most important in the success of the operation and the power of the plate.

Leadership 381

Leadership Fine Dining Workshop Training 381

Culinary Cues

MAY 23, 2021

They are, at least in part – etched into our brains from those early days in English Composition class – lines that stand out as an umbrella statement that encompasses a point in time from yesterday or today. Now we have an opportunity to be reborn – to change what is wrong with how we operate and come out bigger and better in the end.

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Guest Recovery Front of House Employee Relations Food Truck 444

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.

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Seating Front of House Back of House Cash Management 442

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Find out everything you can about your guests and potential guests.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.

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2021 Social Media Kitchen Safety Restaurant Law 462

Culinary Cues

OCTOBER 24, 2020

The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public. Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. Owners have a tough time staying out of the menu planning process.

Menu 388

Menu Seasonal Menu Front of House Café 388

Indoor Media

JULY 27, 2017

This includes new restaurant marketing ideas and even operational tips. Here are seven blogs that you may want to follow for tips and trends that will help you improve your restaurant’s profitability. The site is stocked with excellent restaurant marketing strategies that will have your customers begging you to take their money.

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Blog Marketing SEO Website Management 88

Culinary Cues

DECEMBER 12, 2021

To owners and operators, the cook for all ages must be both. Every chef, and for that matter every professional cook hoping to one day become a chef, MUST understand the business component of operating a restaurant. www.harvestamericacues.com BLOG. First, allow me to address the dichotomy of the artist/accountant.

Restaurant Law 391

Restaurant Law Education Definition Social Media 391

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 299

Cash Management Uniforms Food Supply Café 299

Culinary Cues

JULY 8, 2021

With a real need to try and make-up for a lost year and an overnight demand for dining out – restaurants are faced with a new pressing issue: where do we find the staff and how do we keep them? Restaurants are panicked with a need to operate at a high level with bare bones staffing – oftentimes with underqualified individuals. “We

Sports 473

Sports Take-out Café Training 473

Culinary Cues

MAY 4, 2021

This difficult time in our history has revealed significant flaws in how restaurants operate – flaws that will not only remain if we seek to return to “normal” – they will be even more pronounced. This time away from the way we operated for decades has given employees and customers a chance to re-evaluate.

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Customer Service Customer Experience Training Pricing 487