Culinary Cues

JANUARY 15, 2024

As the chef of a busy restaurant, I know emotions in the kitchen will be high and the focus on food will be challenged by the anxiety felt by cooks hoping their team will make it to the next round. Great, just make sure you don’t choke in the red zone tonight. So, today, a busy Friday service will be a challenge. I respond in kind. “No

Front of House 248

Front of House Food Order Back of House Café 248

Culinary Cues

MAY 12, 2022

It’s so hard to make money on that 10 oz. Some of you will respond by pointing to the crazy cost of goods increases in recent years or the fact that we now (rightfully so) have to pay our employees a living wage or even provide some basic benefits – so we have no choice but to charge what we charge. Prime Filet or 14 oz.

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

Culinary Cues

AUGUST 21, 2023

Chef/restaurateurs like Charlie Trotter and later – Thomas Keller, Grant Achatz, Dominique Crenn, Daniel Boulud, and Gary Danko began offering seven or more course “tasting menus” – a new phenomenon in America. Restaurants were full and hundreds of new ones opened every day. PART TWO: The Era of the Chef: Ah, now things really changed.

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

MAY 23, 2021

These words can relate to our personal, political, economic, career centric, or spiritual lives – thus the reason they are so compelling and poignant. I am going to make a bold statement and profess that there has never been a better time to be an open-minded chef, cook, server, or restaurateur. A NEED FOR CREATIVITY.

Guest Recovery 444

Guest Recovery Front of House Employee Relations Food Truck 444

7 Shifts

JUNE 3, 2022

They aren't making enough money. Whether they're in school, have kids, or need time for auditions, restaurant workers can live the lifestyle they want outside the traditional 9-to-5. We don't have to tell you that the restaurant industry has a turnover problem. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. I always wonder if these restaurateurs scratch their heads and wonder what went wrong, or if they knew they were living on borrowed time from the start. I wonder why this is the case. Plain and simple.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

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.

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

APRIL 18, 2023

Stop with menus that don’t make sense, that fail to tell a story or show any semblance of unity. Keep it focused, keep it simple, make it interesting, and do everything exceptionally well. ‘The times they are a changin’, proclaimed Bob Dylan in 1964. His words seem quite relevant today. Sounds like a pile of contradictions, doesn’t it?

Food Truck 319

Food Truck Back of House Education Training 319

Culinary Cues

DECEMBER 3, 2022

I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. I quickly scan my computer for any urgent emails and pull the clip board with all the BEO’s off the wall.

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

FEBRUARY 19, 2023

The Concorde that was able to fly from New York to Paris in two hours was a real wow for business travelers. Ironically though, hard work and dedication can, in some instances, make up for a lack of extraordinary talent. When was the last time you stopped and said: “WOW?” Isn’t this what we hope for? Why is it so rare? So, what gives?

Innovation 409

Innovation Café Travel Book 409

7 Shifts

APRIL 24, 2020

This blog is dedicated to the hundreds of thousands of restaurant workers struggling in the “new normal” with COVID-19—a collection of strategies, resources, and tips to help you survive and thrive. Staying informed While the news may be overrun with COVID-19 updates 24/7, staying informed about the situation can help keep you safe.

Social Media 352

Social Media Insurance Website Management Government 352

Culinary Cues

JANUARY 12, 2021

Guests would make their selection, servers would drop off a plate cover to a cook’s station, and then the final preparation and plating would begin. Guests would make their selection, servers would drop off a plate cover to a cook’s station, and then the final preparation and plating would begin.

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

Social Hospitality

MAY 6, 2020

Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. Long Island City-based JetBlue and United Airlines are offering free round-trip flights for medical volunteers traveling to New York City to join the frontline in the battle against COVID-19. Four Seasons New York: Housing Healthcare Pros.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

7 Shifts

AUGUST 12, 2020

Work on your brand strategy Create the face of your brand You probably already have a logo, a nicely designed menu, and all the other trimmings to make your restaurant look and feel like a cohesive brand. Does the interior pay off the brand, and vice-versa? Which is where your restaurant marketing plan comes in. So, where do you start?

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

MARCH 26, 2022

If you were to address them all then maybe, just maybe, you can make it work. [] ASSUMING THAT IT WILL BE EASIER AS AN OWNER. These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. Are you thinking about owning a restaurant?

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

7 Shifts

JULY 30, 2021

With plenty of restaurants to choose from, you want to make sure yours stands out from the rest. Your marketing plan is your restaurant's holy grail, so make sure you take the time to prioritize it. Use Instagram Reels to capture the makings of popular dishes. Write a Marketing Plan. Social Media. Do you have a specialty dish?

Email Marketing 370

Email Marketing Social Media Loyalty Program Website Management 370

Modern Restaurant Management

JUNE 10, 2022

This will make them feel like they are part of your community and will create a connection with your brand. Showcase the farm where you get your ingredients from or introduce viewers to the baker who makes your bread. And makes TikToks of him making the Subway sandwiches that the customers order.

Employee Relations 203

Employee Relations Influencer Events Small Business 203

Modern Restaurant Management

DECEMBER 11, 2020

Globally, consumers have moved much of their lives online. This is a great time to up your game in social media, blogs, and media placements on trending news topics. The more prepared you are, the better off you will be. This is also a great time to guest blog and contribute on social media often. Not so fast.

Social Media 215

Social Media Consumer Goods Online Ordering Leadership 215

Culinary Cues

SEPTEMBER 1, 2023

Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day. The commitment has become a habit that I don’t intend to break.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

JULY 27, 2022

This is what makes us unique as cooks, this is what builds our signature that appears on a menu. In most cases, we do not prescribe a blend or even plan what those flavors are, but we simply experience them as part of living. We cook what we are, and we are a complex combination of all our life experiences with food.

Influencer 346

Influencer Fine Dining Travel Book 346

7 Shifts

FEBRUARY 26, 2021

The habits of diners have changed, and our approach to off-premise along with it. When you don't have to pay a third-party provider 20%-30% off the top of every order—that's money in your pocket. Without existing apps, this lives on your restaurant’s website. What are the benefits of self-operated delivery for restaurants?

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. This is quite often a legitimate description of a chef/restaurateur. [] THE NEED TO BE OFF THE JOB GRID. Here are my unsubstantiated beliefs: [] THE ART OF EXPRESSION.

Article 309

Article Point of Sale Take-out Dine-in 309

Culinary Cues

NOVEMBER 6, 2022

My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and of course those plates as they slide down the pass. There are, of course, restaurants and there are restaurants.

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

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. Is this a barometer for change? Is the relationship of food and dining much less important to all stakeholders? Is this where we are at?

Social Media 285

Social Media Entertainment Email Marketing Customer Experience 285

Culinary Cues

MARCH 30, 2020

We know that the need to network with friends and neighbors is essential to all who live in communities throughout the world. We know that the need to network with friends and neighbors is essential to all who live in communities throughout the world. Well, we now have the time. “We We must learn from this and plan accordingly.

Small Business 355

Small Business Food Supply Food Truck Healthcare 355

7 Shifts

NOVEMBER 1, 2022

We live in a world where diners are inundated with choices. And the big restaurant brands are only getting bigger , making it even harder to stand out. Restaurant owners and operators wear a lot of hats. There are more options for eating out than ever before. Delivery and takeout options are endlessly accessible for most.

Seating 221

Seating Email Marketing Marketing SEO 221

Culinary Cues

JANUARY 6, 2020

An example in the restaurant business is a new chef in a property who is determined to radically change a menu to reflect his or her style without paying attention to those who will be affected. In recent months tariffs have been used as a tool for both deal making and retaliation for some action or inaction by another government.

Government 244

Government Front of House Small Business Retail 244

Culinary Cues

JANUARY 28, 2021

The Plattsburgh Panera had moved from their old location (things happen while you are tucked away in your house for 9-months) and the new building was built for drive-thru and curbside service. Off to a similar experience at Dunkin Donuts for a cup of coffee and we found a nice parking spot for our “restaurant meal”.

Events 368

Events White Paper Back of House Café 368

Culinary Cues

JANUARY 23, 2021

When profit is measured in more significant profit from fewer sales then I will make a statement that may cause many chefs scratch their heads in disbelief: “Food cost percentage is far less relevant – it’s all about contribution margin.” How you approach the design of your restaurant in this regard will determine nearly everything else.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Modern Restaurant Management

OCTOBER 22, 2021

That last one makes sense if you’re investing in Facebook ads. The use of capital letters (with the word FREE) and bright colors make this ad appealing. Make Use of Location-Based Targeting. That means you have to target people living in or visiting the area close to your business.

Social Media 197

Social Media Advertising Events Customer Experience 197

Culinary Cues

JUNE 11, 2021

They can make us aware, lift us up, change our minds, give us hope, shock us into a new way of thinking, give us pause, inspire us, right the ship, record our memories, and set the stage for change. Words are powerful, stories even more so. Strategic words can right a wrong, mend old wounds, and help people to start fresh.

Coaching 441

Coaching Leadership Café Pricing 441

7 Shifts

JANUARY 7, 2021

With a new year comes new challenges, and after the year for the industry that was 2020, we want to help set your restaurant up for success in 2021. Does the interior pay off the brand, and vice-versa? Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is.

Marketing 195

Marketing 2021 SEO Loyalty Program 195

Social Hospitality

MAY 6, 2020

Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. Our healthcare workers are heroes, and right now they need reinforcements to save as many lives as they can,” de Blasio said. “I The first of many hotels we hope will make their rooms available. Thank you @FourSeasons.

Hospitality 195

Hospitality Airlines Healthcare Hotels 195

Culinary Cues

SEPTEMBER 4, 2020

In the moment, however, there are loads of things that we miss, things that make us shake our heads in disbelief, things that we long for – a return to a time when our greatest concern as a chef was our reservation list and daily mise en place. There is always a level of comfort in reflection, even if there is “no turning back”.

2020 303

2020 Back of House Front of House Food Order 303

Culinary Cues

DECEMBER 1, 2019

In preparation for the holiday gift giving season it was somehow decided that it was appropriate to recognize those private businesses within your community by stopping in to say hello, thank them for all that they do, and spend a little money. This is part of the small business experience that can rarely be duplicated in a larger chain operation.

Small Business 410

Small Business Customer Experience Customer Service Seasonal Menu 410

Culinary Cues

JUNE 11, 2020

Let’s bring back the same menu, let’s try and make service like it was, let’s keep the same pricing model, let’s set-up our kitchens as we did just a few months ago with the same staff and the same skill set. So – why do we want to return to that – especially with the addition of new protocols brought on by the pandemic?

Restaurant Law 322

Restaurant Law Customer Service Customer Experience Food Supply 322

Sling

OCTOBER 6, 2022

Simply pick and choose the ones that are right for your business and don’t be afraid to exercise your creativity and try new things until you find what works for your team. Common benefits include: Sick leave Paid time off (PTO) Healthcare insurance Retirement plan Unemployment compensation Disability leave. Table of contents.

Back of House 148

Back of House Healthcare Customer Service Transportation 148