Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit.

Hiring 392

Hiring Training Pricing Leadership 392

Culinary Cues

OCTOBER 19, 2023

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? How many inner musicians, writers, athletes, teachers, entrepreneurs, cooks, chefs, and restaurateurs never rise to the surface because they were never recognized, encouraged, trained, taught, or given the opportunity?

Training 367

Training Seasonal Menu Back of House Leadership 367

Culinary Cues

APRIL 23, 2023

Chefs have the experience to do this or the network of professionals who can serve as a planning resource. [] HAVE YOU EVER DEVELOPED, STANDARDIZED, AND THEN TRAINED STAFF TO PREPARE A NEW MENU ITEM: Start to finish, the right way to bring an item to the menu is to go through this process until all the “I’s” are dotted and the “T’s” are crossed.

Seasonal Menu 481

Seasonal Menu Leadership Training Fine Dining 481

Typsy

OCTOBER 8, 2019

While your team should have innate instincts about how to serve guests, they’ll need rigorous hospitality industry training to ensure that they adhere to your hotel or restaurant’s high standards. In this blog post, we’re sharing the best hospitality training tips and resources to transform your staff into hospitality superstars.

Training 119

Training Hospitality Hotels Customer Service 119

Culinary Cues

MARCH 3, 2024

PLAN BETTER – TRAIN HARDER – TEAMS RULE Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

Leadership 368

Leadership Restaurant Law Social Media Sports 368

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. Know what you want and chart a path.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

DECEMBER 15, 2023

All the best in 2024 – Harvest America Cues Blog PLAN BETTER – TRAIN HARDER – BE KIND AND GRATEFUL, OFFER A HELPING HAND – GIVE MORE THAN YOU RECEIVE. Whatever and however you celebrate – take the time to think of and offer what you can to those who are less fortunate.

Hospitality 380

Hospitality Travel 2024 Uniforms 380

Culinary Cues

FEBRUARY 10, 2024

The best operators train restaurant eyes and teach their employees to be ambassadors for greatness. Seek out the details and then prioritize corrective action. It’s never too small to worry about. Now, take it a step further and begin to imbed these restaurant eyes into the culture of the restaurant. It’s not hard, but it is relentless.

Uniforms 360

Uniforms Small Business Dine-in Training 360

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. You'll learn: ??

Management 195

Management Management Website Management Social Media 195

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

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.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Typsy

JUNE 11, 2020

Today, Typsy Blog is taking an in-depth look at why online supplier product training is going to be essential for the future success of your hospitality business. We can return to the success that hospitality enjoyed before, but we can’t fully arrive if we haven’t adapted to the post-COVID world.

Training 97

Training Hospitality Catering Blog 97

Restaurant365

DECEMBER 6, 2019

Every time a staff member leaves, you incur the additional cost of hiring and training a replacement. The post Guest Blog: How a Mobile POS Can Increase Restaurant Revenue appeared first on Restaurant365. This is especially helpful to servers when a large group wants to split the check multiple ways. Help to Decrease Staff Turnover.

POS 117

POS Blog Mobile Ordering Front of House 117

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 20, 2024

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! Serve it in a pot or French press, warm the milk and use quality sugar cubes rather than packets.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

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

NOVEMBER 20, 2023

Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Consolidate resources to build hospitality training programs for staff in the business community. Pool your resources to cover the cost of patron parking during busy times of the year.

Customer Experience 362

Customer Experience Customer Service Food Safety Retail 362

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Look at every dishwasher as your next cook in training. It is your job to teach and train, to show some empathy, but be tough and have very high expectations of your cooks.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

JULY 16, 2022

He did, however, believe in support, training, mentoring, and empathy. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Dick was not the type of leader who would relinquish responsibility or point the finger at others. He had extremely high standards and did expect nothing less from those who worked with and for him.

Front of House 366

Front of House Back of House Education Leadership 366

Culinary Cues

APRIL 22, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food I don’t like to rant, but this is a rant worthy topic.

Consumer Goods 260

Consumer Goods Pricing Customer Experience Hospitality 260

Culinary Cues

OCTOBER 30, 2023

It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. The path will involve a focus on physical plant, dynamic location, extraordinary service, relentless attention to detail, and way over the top food quality and uniqueness.

Fine Dining 353

Fine Dining Front of House Dine-in 2016 353

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.

Food Truck 319

Food Truck Back of House Education Training 319

Culinary Cues

MARCH 22, 2023

They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. They work to find the best purveyors of ingredients, develop relationships with farmers, ranchers, fishermen, and cheesemakers to stock their shelves with the right raw materials.

Coaching 368

Coaching Fine Dining Café Training 368

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. Well, the pandemic is over, wait – no, the pandemic is not over – oh, the pandemic is now an endemic – wait “long-Covid” will be with many of us for some time; and the beat goes on. Food for thought.

Social Media 348

Social Media Food Safety Retail Back of House 348

Culinary Cues

NOVEMBER 11, 2022

You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Let everyone know exactly what you expect, get excited, show them how it should be done, and celebrate every act of excellence. [] BE THE EXAMPLE FOR OTHERS TO FOLLOW. Harvest America Ventures, LLC.

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

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

Culinary Cues

JUNE 7, 2023

So, here are some thoughts (nothing new here, but always worth reinforcing): [] TRAIN AND DELEGATE “When will I find the time to teach anyone to be as thorough as me?” Train your staff and then trust them. [] PRIORITIZE What really needs to be done right now and what must wind up on your plate.

Training 326

Training Article Café Take-out 326

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

JANUARY 11, 2022

Do your homework, seek advice from smart and experienced people, run through every scenario possible, make sure you have the right amount of financing and available funds to weather the storm, hire and train the right people, and set yourself up with a better chance of succeeding than failing. PLAN BETTER – TRAIN HARDER.

Customer Experience 367

Customer Experience Café Training Hospitality 367

Culinary Cues

MARCH 15, 2021

If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? PLAN BETTER –TRAIN HARDER. www.harvestamericacues.com BLOG. Make sure that it is clear and positive. LACK OF REALISM. Is what you are teaching real?

Education 539

Education Food Supply Training Communication 539

Culinary Cues

OCTOBER 11, 2022

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

Leadership 381

Leadership Fine Dining Workshop Training 381

Culinary Cues

AUGUST 28, 2020

Work at it, train for it, stand behind it, and make a difference. Hire well, connect with them, train them exceptionally well, show some empathy for their personal situation, be fair and just, communicate, pay a fair wage, and embrace them as part of your family. INVEST IN TRAINING. This is not the time to cut back on training.

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

APRIL 23, 2022

Train to these standards and manage them. As managers your primary method of cost control is to train and manage others to be your eyes and cost management implementors. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Build in standard operating procedures that are focused on cost control.

Food 381

Food Seasonal Menu Waste Point of Sale 381

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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Restaurant Law 391

Restaurant Law Education Definition Social Media 391

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582