Culinary Cues

FEBRUARY 5, 2023

Here’s is a wakeup call, a piece of information everyone should pay attention to. It is hard to remember any significant events in peoples’ lives that did not involve sitting at a table and breaking bread. To cook is to pay tribute to the person who grew or raised the ingredients we work with. there are 1.3 military, 1.3

Consumer Goods 412

Consumer Goods Uniforms Café Blog 412

Culinary Cues

MARCH 3, 2021

Fairness, equality, respectable pay, balanced lives, manageable menus, fair third-party fee structures, and operations that stand a better chance of earning a profit must be key to a formula for success moving forward. www.harvestamericacues.com – BLOG. This is a restaurant world that is not sustainable. CAFÉ Talks Podcast.

Dine-in 416

Dine-in Small Business Seasonal Menu Café 416

Culinary Cues

JANUARY 15, 2024

No false starts this morning and pay attention to managing the game clock.” Remember last Friday everything went well until that last table. So, today, a busy Friday service will be a challenge. The first round of the post-season is underway this weekend and energy levels in the kitchen will be all over the place. I respond in kind. “No

Front of House 248

Front of House Food Order Back of House Café 248

Culinary Cues

SEPTEMBER 15, 2022

Clean, pay attention to details, polish and stay focused on this most important attribute of a great restaurant. Let this be the expectation and make sure that when it exists, all those involved feel your appreciation. [] PAY FAIRLY, CHARGE FAIRLY. What are they thinking? What are they thinking? Goes without saying.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

JUNE 3, 2022

While the simple solution is to pay more , it's a lot easier said than done. According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. The Solution: Adjust your compensation. Look for efficiencies in productivity. Implement a tip pool.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

NOVEMBER 17, 2020

This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT. An organizational structure that attempts to keep things under control. There is a long history of how kitchens and restaurants are structured. A cluster of artists accepting control.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

MARCH 26, 2022

Training ALWAYS pays back in dividends. This is what everyone pays attention to. Rates of pay, overtime rules, payroll procedures, hostile work environments, equality in employment, and any form of discrimination will lead to real unpleasant and expensive outcomes. [] FAILING TO MANAGE THE DOOR AND RESERVATIONS.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. None, however, are as devastatingly out of the operators control as this pandemic.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

JANUARY 18, 2023

The reasons are usually easy to define after-the-fact: improper planning, not paying attention, stepping away from your standards, poor mise en place, lack of teamwork, or just the opposite for those experiences that result in mission accomplished or inspiration. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Back of House 379

Back of House Front of House Education Café 379

Culinary Cues

JANUARY 11, 2022

Those who do not bring a strong financial background to the table are destined to fail at some point in time. They are gregarious, generous, kind, and always happy to go the extra mile for internal (employees) and external (paying guests) customers. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Customer Experience 367

Customer Experience Café Training Hospitality 367

Culinary Cues

MAY 16, 2021

Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do. www.harvestamericacues.com BLOG.

Dine-in 445

Dine-in Take-out Customer Experience Café 445

Culinary Cues

AUGUST 9, 2021

Take care of your employees and vendors and they will take care of your paying customers. www.harvestamericacues.com BLOG. Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” This is essential as a team building process. CAFÉ Talks Podcast.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

JULY 15, 2022

All the above factors are beginning to change the price point making it difficult for families to fill their dinner table. Not anymore – just ask your local brewpub what they are paying for a case of fresh chicken wings right now, or your local bread baker – what has happened to the price of flour. Only 9% of U.S. CAFÉ Talks Podcast.

Food Supply 376

Food Supply Food Truck Consumer Goods 2000 376

7 Shifts

JANUARY 31, 2024

Table of Contents: The main duties and responsibilities of a restaurant manager What is a restaurant manager’s daily routine? This is mostly thanks to the regulations, taxes, forms, and other moving pieces surrounding staff pay. Deliveries, payroll, paying vendor invoices, and so on all happen on their own cadence.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

APRIL 1, 2020

As the second largest employer of people, businesses that pay taxes, and central focal points for urban growth – restaurants are a foundation of free enterprise. Setting the Table, by: Danny Meyer. www.harvestamericacues.com BLOG. Desperation has sunk in for those of us in the restaurant business. PLAN BETTER – TRAIN HARDER.

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Waste Cash Management Entertainment Take-out 498

Culinary Cues

MAY 8, 2022

We don’t pay you for that.” She laughed and put a plate of fried eggs, bacon, hash browns, and toast at the back booth table and said: “You can’t do a good job on an empty stomach. Ah, but getting a part-time job with a paycheck was a good start. I managed to land a weekend job at a local diner as a dishwasher.

Back of House 362

Back of House Take-out Café Government 362

Culinary Cues

OCTOBER 19, 2020

But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast. Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work. Yep, that’s right – cooks are adept at using math every day in the kitchen.

Restaurant Law 444

Restaurant Law Communication Café Take-out 444

Culinary Cues

SEPTEMBER 30, 2021

The pay was not the best, the benefits not so great, the hours and uncertainty of schedules frustrating, the physical work demanding, the environment stressful, and working evenings and holidays quite anti-social. Yep, we might actually have to pay people a fair wage for the work that they do. www.harvestamericacues.com BLOG.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

JANUARY 28, 2023

Place settings measured from the edge of the table, glassware lined up like soldiers in full dress, and the approach service staff members take in addressing a table will be tight and professional. Each cook will feel comfortable straying a bit from the standardized approach while still paying due respect to those foundations.

Food Supply 362

Food Supply Dine-in Uniforms Presentation 362

Culinary Cues

APRIL 25, 2021

Little attention is paid to the “experience” of eating which is made perfectly clear by the incredible growth of drive thru delivery and systems designed to move people and turn tables (or cars). These restaurants will always have a line outside waiting for the next open table.

Food 418

Food Fine Dining Café Customer Experience 418

7 Shifts

AUGUST 18, 2021

Table of Contents. But make sure to pay attention to each customer, as one person's needs may vary from the next. Analyze your industry , the types of customers your restaurant attracts, and pay attention to their behavioral patterns. Recommended Reading: BLOG NAME. Before the meal. During the meal. After the meal.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Culinary Cues

AUGUST 28, 2020

This is what the restaurant business has been about for decades now – where is the attempt to find ways of building a new experience that goes beyond providing food for a paying customer? www.harvestamericacues.com BLOG. How do you make it come alive with hospitality? Work at it, train for it, stand behind it, and make a difference.

Social Media 436

Social Media Communication Loyalty Program Training 436

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Guests will also walk away from the table having had a much better experience, which leads to higher tips overall. It won't be successful, and makes the guests feel as if you're not paying attention.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

APRIL 3, 2020

Possible strategy: More space between tables and controlled limits on customers allowed at one time. As we are seeing so vividly right now – when we fail to plan for the possibilities we will always wind up chasing the problems rather than moving past them. Assuming that it can’t happen to you is at best naïve, and at worst – tragic.

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Culinary Cues

MARCH 18, 2022

You address everything like a surgeon ready for the operating table knowing that all items have a place, and everything must be in its place. This is how a professional begins, this is how you were trained, this is how you pay respect to the profession that you have chosen. www.harvestamericacues.com BLOG. Screw them!

Café 414

Café Training Waste Seating 414

Culinary Cues

JUNE 22, 2020

You can sense it when you walk into their restaurants, when you sit at their table, when the server proudly presents the menu, when the line cook receives the order and the plate is presented in the pass, and you know it when you take that first bite. Things get done, but the price to pay is high. All in all – I can do the job.

Food 433

Food Presentation Leadership Café 433

Culinary Cues

SEPTEMBER 1, 2022

Baskets of fresh pastries are assembled, still warm from the oven, cultured butter and fruit preserves are assembled for each table, and coffee is poured cheerfully at tableside the same moment that breakfast entrees arrive through the hands of a back wait. It was a good night with two full turns of the dining room.

Fine Dining 382

Fine Dining Uniforms Dine-in Food Order 382

Restaurant365

NOVEMBER 30, 2021

As explored in Part 1 of this blog series, your payroll accounting systems overlap with many different parts of your restaurant business. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. The most common timeline for paying restaurant employees is every two weeks.

Restaurant Law 146

Restaurant Law Audits Point of Sale Insurance 146

Culinary Cues

FEBRUARY 28, 2021

The big misconception is: “You get what you pay for”. www.harvestamericacues.com BLOG. Now here is the kicker – excellence has very little to do with the price you charge or the type of product or service you provide. This is an excuse that allows a person or a company to accept being mediocre. It is your job to SWEAT THE SMALL STUFF.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

MAY 18, 2020

BAR-B-QUE JOINT: Maybe your goal is to work in a white tablecloth restaurant and the thought of investing your time in an operation with paper tabletops and bottles of hot sauce on the table does not sit well with your plan. Today’s jobs for cooks and bakers are in short supply, and they likely will be for a period of time.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Culinary Cues

DECEMBER 1, 2019

After paying that small bit of tribute it is back to business as usual – spending money with the familiarity of chains, well known and heavily advertised brands, and buy on-line (yes even on-line business with restaurants through apps like GrubHub). www.harvestamericacues.com BLOG. Small business is the backbone of our country.

Small Business 410

Small Business Customer Experience Customer Service Seasonal Menu 410

7 Shifts

FEBRUARY 15, 2022

Check out our blog post breaking these red flags down with what to avoid in a job description. The reality of that is important because if we're saying we're putting in so little effort, so little time and thought into trying to hire you, at what point are we going to hold ourselves to esteem and to higher standards?

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

APRIL 5, 2021

My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner. By the time I graduated from high school I had worked at a few restaurants and found myself holding down a line position dropping fries and fish fillets into 375-degree oil.

Take-out 377

Take-out Small Business Food Order Café 377

Mad Mobile

JANUARY 30, 2024

In this blog, we will share the advantages of using a tableside ordering system that can elevate your establishment from good to delicious. The value in tableside ordering is providing a better customer experience while increasing speed of service and faster table turns. Kiosks : Kiosks allow customers to order and pay at the device.

Ordering 40

Ordering Mobile Ordering Customer Service Customer Experience 40

Restaurant365

NOVEMBER 18, 2021

From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Offering Same Day Pay. How do you complete an intercompany transaction?

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

OCTOBER 29, 2021

Leveraging QR Codes & Mobile Pay. In addition, QR codes are also used to drive mobile pay options, where guests can complete payments and add tips via their smartphones. In many cases, mobile payment can even be more efficient than paying with a traditional card. Tight inventory control ensures menu item availability.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

360Training

DECEMBER 11, 2019

If you’re interested in a career in the restaurant industry, but don’t know where to start, this blog post is for you. The pay scale for a host or hostess is minimum wage, as this job is typically reserved for more entry-level employees. Bartenders are paid similarly to servers, where the majority of their pay is from tips.

Kitchen Safety 128

Kitchen Safety Certification Food Safety Front of House 128