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THE THRILL OF OPENING YOUR OWN RESTAURANT

Culinary Cues

Well, there is little that can be said to those who have caught the restaurant fever – you know, when that opportunity finally knocks, and you have your sights on a café with your name on it. First and foremost, you need to build a checklist, a very well thought out checklist of everything that must be done before you open your doors.

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MISE EN PLACE – THE CHEF’S DISEASE

Culinary Cues

Cooks seem to willingly drink the Kool-Aid”. Chefs are not able to push aside the “need to live the mise en place life” outside of work as well. Well, re-read this article and let me know what you think. To outsiders, mise en place is an obsessive behavior that cooks buy into – hook, line, and sinker.

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SWING FOR THE FENCES BUT RESPECT THE FUNDAMENTALS

Culinary Cues

The most creative, thrilling, energy packed, inspired chefs can shake things up BECAUSE they eat, drink, and sleep the fundamentals, the SAFE part of cooking. What they do with the fundamentals is what it takes to swing for the fence. Are you still looking around to find those examples of success and analyzing them?

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THE EVOLUTION OF THE AMERICAN RESTAURANT

Culinary Cues

Food was only surpassed by the breadth of wine lists and depth of distilled beverages, high priced art on the walls, enormously expensive glassware, Italian bone china plates, and custom sterling flatware. From a few schools in the late 1970’s the number grew to well over 1,000 programs by the turn of the century.

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The Guide to Suggestive Selling For Restaurant Owners and Employees

7 Shifts

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. The most common use of this is to make a meal into a combo by adding fries and a drink, or adding something like grilled chicken or a fried egg to a salad or rice bowl. What is suggestive selling? Our guess is the latter.

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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

Your plan should be comprehensive, well thought out, achievable, and consistent. Strong statements don't just list goals but define how to achieve them. For example, your ideal customers could be: Young families that want a kid's menu, great drinks, and to get home before 8. What makes you different from your competition?

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TECHNOLOGY AND RESTAURANT CULTURE (part two)

Culinary Cues

Pull your service staff together while they are preparing for service and give the same five-minute talk with a bit of tasting as well. Don’t forget the potential good that can come from those positive Instagram photos of your food and drink. This is a unifying teaching moment that might just have an impact on a cook’s career.