Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? Why not highlight them on your social media pages or in your restaurant blog. What if each line cook, prep cook, baker, dishwasher, server, and bartender were required to do the same as any student in school?

Seminar 355

Seminar Front of House Workshop Back of House 355

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

FEBRUARY 10, 2024

So, here’s the thing – knowing how to operate a restaurant is not difficult – executing the steps is a whole other story. So, why for as many operators who nail it, are there ten times as many that miss the mark? It’s oftentimes an accumulation of missed details that eventually change the mojo of the operation. What is needed?

Uniforms 360

Uniforms Small Business Dine-in Training 360

Culinary Cues

MAY 13, 2023

This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function.

Hotels 426

Hotels Point of Sale Cash Management Training 426

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

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. To a degree, we work those hours because it is our job to do so.

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. Because of the complicated nature of human resources (HR) and the sprawling regulations surrounding payroll, HR and payroll can be a recurring headache for restaurant owners and operators. The people piece of the puzzle can be challenging for restaurants.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

NOVEMBER 20, 2023

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. Stop into retail shops to catch the feel of the business, visit other restaurants, and talk with the operators about their challenges – you know their challenges are probably the same as yours.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Culinary Cues

JANUARY 29, 2024

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. These skills will take time and dedication to master – start today!

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

OCTOBER 30, 2023

It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. If, on the other hand you want to operate a hot dog stand then make sure you are relentlessly in pursuit of the label “most unbelievably outrageous hot dog to be found anywhere on the planet”.

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Operations This is the catch-all of all restaurant manager responsibilities.

Management 397

Management Management Kitchen Safety Front of House 397

Sling

MAY 9, 2023

Efficient and effective restaurant operations don’t just happen. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Table of contents What is restaurant operations? This is especially important when training new employees.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Culinary Cues

APRIL 9, 2024

You were on fire and felt confident that you would be a star in any operation. The smells in the kitchen were intoxicating as were the sounds a cool, calm, and efficient operation. This is where new cooks win the support of the entire team and learn to take care of the people who keep the operation clean and organized.

Uniforms 323

Uniforms Waste Café Take-out 323

Culinary Cues

AUGUST 9, 2021

The answer is obvious – if those involved directly or indirectly with your team feel the magic of your operation, feel it in the same way that the guest does, then they will perform better, look forward to their work, engage better with others on the team, and feel part of something special. They can’t sell a product that they don’t know.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

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.

Social Media 348

Social Media Food Safety Retail Back of House 348

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. To owners and operators, the cook for all ages must be both.

Restaurant Law 391

Restaurant Law Education Definition Social Media 391

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. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

7 Shifts

OCTOBER 21, 2021

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. But we also recognize that many managers are often thrust into these positions with little to no formal training. Hiring & Training Course. And the best part?

Management 195

Management Management Website Management Social Media 195

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.

Customer Service 487

Customer Service Customer Experience Training Pricing 487

Culinary Cues

OCTOBER 11, 2022

Look at your current role as the most important in the success of the operation and the power of the plate. Share, teach, and train others – this is the fuel that drives your own leadership engine. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Master your role and support those around you.

Leadership 381

Leadership Fine Dining Workshop Training 381

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. Work at it, train for it, stand behind it, and make a difference. William Channing once wrote: “Difficulties are meant to rouse, not discourage.

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. CAFÉ Talks Podcast.

Food 381

Food Seasonal Menu Waste Point of Sale 381

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

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.

Employee Relations 472

Employee Relations Restaurant Law Waste Article 472

Culinary Cues

JULY 31, 2022

For the Restaurateur: Are you willing to take a hard look at your business model and change how you attract, train, invest in, compensate, and evaluate your staff? Are you willing to spend much more time working with and training your staff – building their skill set and showing them how to really cook from the heart?

Food Supply 392

Food Supply Training Supplies Café 392

The Restaurant Times

JANUARY 28, 2022

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. Therefore, you must ensure that your entire staff is provided continuous training so that they remain exceptional in a highly competitive industry.

Training 52

Training Food Safety Restaurant Law Customer Service 52

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

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. Every time a staff member leaves, you incur the additional cost of hiring and training a replacement. What is a Mobile POS? Help to Decrease Staff Turnover.

POS 117

POS Blog Mobile Ordering Front of House 117

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Smaller portions lead to lower price tags, broader acceptance, and enhanced value from a well-designed, balanced meal. [] TRAINING: We all know the drill – it’s a business of pennies, but without everyone’s buy-in, those pennies will quickly evaporate.

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

Culinary Cues

AUGUST 19, 2023

The Great Restaurateurs: A new generation of restaurant operators found a home in established, bustling communities leading way to the “era of the restaurateur”. But the days of the restaurateur-centric operations were fading quickly. That was about to evolve. as synonymous with food of the U.S. as synonymous with food of the U.S.

Hotels 335

Hotels Influencer Compost Recycling 335

Culinary Cues

MARCH 15, 2021

Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change. Restaurants are businesses that operate on profit measured in pennies. LACK OF REALISM.

Education 539

Education Food Supply Training Communication 539

Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details.

Coaching 368

Coaching Fine Dining Café Training 368

Culinary Cues

MAY 3, 2023

After tiring from your search for a great bakery that will ship fresh to you, maybe after pulling your hair out trying to solve this problem, maybe it’s time to brainstorm with your competitors and join forces to find, encourage, support, and praise the work of the bread baker and help one open a wholesale operation in your area.

Food Truck 467

Food Truck Customer Experience Food Supply Take-out 467

Culinary Cues

JANUARY 11, 2022

Successful operators are able to bob and weave, problem solve, and always adjust to the unpredictable climate that surrounds the restaurant business. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. If you do not fit into this profile of natural hospitality, then this is absolutely the wrong business for you.

Customer Experience 367

Customer Experience Café Training Hospitality 367

Culinary Cues

APRIL 1, 2024

Pushing through the swinging kitchen doors I am engulfed by the smells, sounds, and oh such intense heat from a busy operation. As an evening sous chef for the operation, I expected to be insanely busy trying to juggle all these different events. Organized chaos would be the right phrase to use.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee. A great story.

Food Truck 319

Food Truck Back of House Education Training 319