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. Do you really want to work in an operation where desperation is the primary motivation for hiring? Are these the individuals who will help the operation reach its long-term goals?

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Uniforms Hiring Consumer Goods Communication 372

Culinary Cues

APRIL 13, 2020

Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission. Hand washing will become an even more critical standard in restaurants. [] REQUIRED OUTSIDE LAUNDERING OF UNIFORMS.

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.

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Cash Management Uniforms Food Supply Café 302

Culinary Cues

FEBRUARY 28, 2021

Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you hardened and embarrassed. Take a simple hamburger – the second most popular item on American menus (a close second to pizza).

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Uniforms Fine Dining Small Business Customer Service 449

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. It is apathy that kills a restaurant, not environmental factors that make operation challenging. Apathy is a disease that spreads as quickly as a virus. Toynbee (author and historian).

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Front of House Coaching Uniforms Back of House 331

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Learning to be responsible and earning what is in your pocket – the school of hard knocks.

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Front of House Uniforms Back of House Kitchen Safety 425

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. The dish washer!

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Front of House Back of House Uniforms Hiring 448

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.

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Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

SEPTEMBER 21, 2023

Funny, they all started out the same but took different paths. After a couple years she moved back here as the chef of her current operation. He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines.

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Back of House Hotels Uniforms Certification 267

Culinary Cues

FEBRUARY 5, 2023

From a purely economic perspective – cooks have a real impact on the national economy, the quarterly jobs reports, and the operation of more than 1 million restaurants that are part of the economic pulse of communities from New York to California and Chicago to New Orleans. Yes, we can be a force if we take what we do, seriously.

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Consumer Goods Uniforms Café Blog 416

Culinary Cues

JANUARY 15, 2020

Take it for what it’s worth: Working hard is exhausting, but invigorating. Whatever goal I set for myself can be achieved in the food business if I set my mind to it and make the commitment to do what it takes to get there. Not everyone is cut out to work in the restaurant business. Take pride in the chef’s uniform.

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Uniforms 2000 Consumer Goods Small Business 318

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. Isn’t it the same reality in a full-service operation where pushing the numbers is priority number 1?

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Customer Service Customer Experience Uniforms Point of Sale 347

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. Every restaurant, of every level is finding it increasingly difficult to build a team with lasting power.

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Loyalty Program Communication Training Coaching 582

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.

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Food Supply Employee Relations Kitchen Safety Social Media 420

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.

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Social Media Communication Loyalty Program Training 438

Culinary Cues

JULY 6, 2020

They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules. Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground.

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Kitchen Safety Uniforms Presentation Café 520

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. Take it for what it’s worth.

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Seating Uniforms Take-out Communication 572

Culinary Cues

DECEMBER 30, 2019

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. Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation.

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Cash Management Point of Sale Leadership Website Management 268

Culinary Cues

SEPTEMBER 1, 2023

So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? Have you established a uniform and grooming standard in your restaurant and is it equitably enforced?

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

Culinary Cues

AUGUST 31, 2019

All in” refers to a physiological, mental, emotional, and even spiritual connection to the work, to the operation, and to the greater culture of culinary arts. Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present. Now his day had come.

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Reference Uniforms Social Media Take-out 345

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

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. PLAN BETTER – TRAIN HARDER.

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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

JUNE 16, 2020

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. Cooks and chefs drifted out of the limelight and now even those career cooks were likely questioning their choice of jobs.

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Social Media Entertainment Email Marketing Customer Experience 287

Culinary Cues

SEPTEMBER 5, 2019

I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. When I see a cook in a clean uniform taking a quick break from his or her work – I feel his or her condition and appreciate whom they are.

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Uniforms Presentation Food Order Fine Dining 178

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

Focus POS

SEPTEMBER 17, 2020

While curbside pickup and delivery operations were able to hold many different restaurants over, for the time being, the ban on indoor alcohol sales was a little trickier to get around. However, the regulations aren’t entirely uniform across the board for how restaurants can offer this service. However, the regulations aren’t uniform.

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License Restaurant Law Online Ordering Uniforms 162

Restaurant Engine

DECEMBER 9, 2020

Yet, there are some things to consider before taking the plunge. Catering can take a lot of time, especially when demand is high. Things to think about include: Who will manage the catering operations? Can you afford to invest in additional uniforms or aprons for your servers? tweet this). Extra Services.

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Catering Website Management Seasonal Menu Food Supply 113

Hot Schedules

FEBRUARY 12, 2021

Sure, there are the obvious (and numerous) compliance requirements outlined by the Fair Labor Standards Act (FLSA), but payroll errors can also ripple out into other areas of your operation. That includes the time it takes to change into a work uniform, drive to a different job site, or participate in a training session.

Employee Relations 147

Employee Relations Retail Small Business Hospitality 147

KaTom

OCTOBER 24, 2019

Pan Am, which operated from 1927 to 1991, was first established to fly mail from Key West, Fla., Today, the Pan Am Experience takes flight every Saturday, and spots fill up quickly – it’s currently sold out through December 2019! Authenticity Takes Flight. So, what inspired the Pan Am Experience?

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Airlines Dietary Restrictions Uniforms License 62

Culinary Cues

FEBRUARY 17, 2023

Others – peers, parents, or even teachers might label you as not having what it takes which was incredibly painful. Would you take care to make sure it was prepared perfectly? Would you take that extra few seconds to make the presentation of ingredients was beautiful? Not a clip-on name tag, a part of the uniform.

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Uniforms Article Café Training 369

EATER

MAY 5, 2021

The Most Magical Place on Earth amended nearly all its operations to safely accommodate guests in its four theme parks — the Magic Kingdom Park, Disney’s Animal Kingdom, Epcot, and Disney’s Hollywood Studios, collectively known as the Walt Disney World Resort — when it reopened in July 2020 after an unprecedented 117-day closure.

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Mobile Ordering Hotels Reservations Outdoor 96

Culinary Cues

JULY 22, 2021

I hear it from every single restaurant operator I know and even many more that I don’t – there is an acute shortage of staff. There isn’t a simple answer to this challenge, but we know that it will require a shift in how restaurants operate. This is the time to take that deep breath and figure things out.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448

Culinary Cues

SEPTEMBER 14, 2023

SUDDEN LACK OF DEPENDABILITY: When an employee who had always been a rock of dependability – always on time, ready to work, interested in taking on more responsibility, always able to complete tasks as expected, suddenly fails to meet those expectations – then it’s time to pay attention. You see a little out of sorts, what can I do to help?”

Employee Relations 386

Employee Relations Training Fine Dining Take-out 386

Izettle

MARCH 28, 2019

And how it could take your business to the next level? Whether it’s addressing the quality of your product, the friendliness of your staff or space you operate in. The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring.

Customer Experience 45

Customer Experience Customer Service Point of Sale Consumer Goods 45

Izettle

MARCH 28, 2019

And how it could take your business to the next level? Whether it’s addressing the quality of your product, the friendliness of your staff or space you operate in. The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring.

Customer Experience 40

Customer Experience Customer Service Point of Sale Consumer Goods 40

Hot Schedules

MAY 21, 2020

How the COVID pandemic forced them to update operations, sanitation, communication and much more. Dan stated, “We have been in constant contact with all of our employees, checking in on them multiple times a week to see how their unemployment benefits are working out, if they have another job, and if they have the desire to come back.

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Back of House Employee Relations FOH BOH 148