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Why Culinary Programs Fail
Culinary Cues
MARCH 15, 2021
There has never been a more important time for culinary schools than right now.
Culinary Cues
What Customers Don’t Know About Restaurant Work
Culinary Cues
NOVEMBER 17, 2020
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.
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The American Restaurant 2022 (Post Pandemic)
Culinary Cues
FEBRUARY 22, 2021
Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over.
FOR THE LOVE OF RESTAURANTS and COOKING
Culinary Cues
FEBRUARY 1, 2021
I am optimistic and realistic at the same time.
Restaurant Management Masterclass
Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant
Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.
CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE
Culinary Cues
JANUARY 23, 2021
In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else.
THE 2021 CHEF SKILL SET
Culinary Cues
JANUARY 8, 2021
It is always safe to say: “things change”. Change is an inevitable part of life and as we all know if we fail to recognize that and adapt – we can become obsolete.
WHAT I WISH I KNEW AS AN 16 YEAR OLD BREAKFAST COOK
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.
CHEF – A PATH TO GREATNESS
Culinary Cues
MARCH 25, 2021
The first question is always: “Do you want to be great?”, followed by: “Are you willing to put forth the effort to be great?”. Let’s assume that the desire to be great is innate – a desire that we are born with – a desire that can either be nourished or squashed.
A CHEF’S LETTER TO CONGRESS
Culinary Cues
DECEMBER 31, 2020
When approached, as it should be – your position is very challenging, at times – almost impossible.
A CHEF’S MANIFESTO – 2021
Culinary Cues
FEBRUARY 25, 2021
An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef.
Insight Into the Post-Pandemic Restaurant
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This pandemic has brought permanent changes to the market and consumer behavior. But like all things, the crisis will pass, and people will start to explore how to resume normal activities. It’s crucial to ensure that your restaurant is ready to adjust and kick-start once the pandemic has passed. Here’s how to adjust your business model in order to get your restaurant back on track.
CHEFS – WHAT DOES YOUR MENU REPRESENT?
Culinary Cues
OCTOBER 24, 2020
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business.
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CHEF’S HAVE PERMISSION TO SUCCEED
Culinary Cues
MARCH 3, 2021
It was 1969 when the acclaimed “super group” – Blind Faith with Steve Winwood, Eric Clapton, and Ginger Baker caused a stir with their self-titled album.
IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN
Culinary Cues
AUGUST 28, 2020
Difficult times in business can never be addressed with complacency. This is the time to double your efforts rather than allow yourself to get caught up in the malaise. There is always opportunity beyond business survival for those who commit to moving forward.
WHEN YOU THINK YOU HAVE HAD ENOUGH OF KITCHEN LIFE
Culinary Cues
APRIL 13, 2021
This appears to be one of those times of reflection – a time when those hard working people in kitchens around the country are asking a simple question: “Why am I doing this?” The pandemic is not the cause of this period of questioning – it simply brought it to the forefront.
DON’T SETTLE FOR MEDIOCRITY
Culinary Cues
FEBRUARY 28, 2021
It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre.
Protecting Revenue and Profitability During Unexpected Times
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The Coronavirus (COVID-19) pandemic is the latest example of unexpected turmoil, albeit on a larger scale, which initially caused voluntary, which initially caused voluntary and mandatory closings of dine-in areas as people needed to slow the virus spread by practicing social distancing. As the COVID-19 restrictions ease restaurants need strategies to adapt to crises in order to remain in business and protect profitability. The 2 ways of ensuring survival are protecting revenue and reducing costs. And the right technology can help. Read on to find out how.
MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS
Culinary Cues
DECEMBER 12, 2020
There are chefs who have mastered the craft of cooking, chefs who have built a public brand that defines a region or exemplifies a cuisine; there are others who give to their community and as a result uplift those who call that community “home”; and there are those who push cooking in new and exciting directions.
CHEFS – FAILURE IS NOT INEVITABLE
Culinary Cues
NOVEMBER 20, 2020
It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors.
A CHEF’S REFLECTIONS
Culinary Cues
DECEMBER 26, 2020
The most challenging part of difficult times is living in the moment. Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it.
What to Consider When Purchasing a Point of Sale Solution for Your Restaurant
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With the COVID-19 pandemic affecting virtually every industry, few have been hit harder than restaurants. Consumer preferences have shifted from what is trendiest to what is safest. They are looking for ordering and fulfillment options on a greater scale than ever before. The solution? A comprehensive restaurant point of sale (POS) system that helps owners gain actionable insight, master efficient operations, and become more competitive.
A LETTER TO CULINARY SCHOOL GRADUATES
Culinary Cues
MAY 18, 2020
First and foremost – congratulations on earning your degree or certificate. This is an accomplishment that over the course of your lifetime will reward you tenfold.
CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT
Culinary Cues
JANUARY 18, 2021
There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money.
THE RESTAURANT ECO-SYSTEM NEEDS HELP
Culinary Cues
DECEMBER 17, 2020
There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions.
ONCE UPON A TIME THERE WAS A TAVERN
Culinary Cues
FEBRUARY 16, 2021
Every year, a significant number of new restaurants open and almost as many close their doors for good. It is, that spark of “I have a great idea for a restaurant” that drives many people towards the leap into entrepreneurship – a leap that too many are unprepared for.
A Masterclass in Restaurant Digital Transformation
Speaker: Jay Coldren, Alex Barrow, and Greer Kimsey, Street Sense Team
Behaviorists say it takes 21 days to solidify a habit. 365 days of quarantine later, it's safe to say that our customers will be keeping some quarantine habits. At the center of these habits is the digital world: online ordering, advertising, booking, reviewing, etc. It will become essential for restaurants to create omni-channel experiences for customers, and to market them effectively. Join Jay Coldren and his team in this masterclass to learn the tactics for dominating the digital restaurant sphere.
THE EINSTEIN MOMENT FOR RESTAURANTS
Culinary Cues
JANUARY 4, 2021
I have been thinking quite a bit lately about a comment made by Chef Jeremiah Tower during our recent podcast conversation. He stated: “The restaurant industry needs an Einstein Moment.”
THE KITCHEN MAGIC OF CHEF PHIL LEARNED
Culinary Cues
JANUARY 12, 2021
Our industry recently lost a giant of the professional kitchen. Chef Phil Learned stood tall in the kitchen of The Balsams Grand Resort in Dixville Notch, NH.
SUCCESSFUL CHEFS – WHAT CAREER KILLERS TO AVOID
Culinary Cues
AUGUST 31, 2020
Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability.
CHEF OF THE COLD KITCHEN
Culinary Cues
MARCH 9, 2021
We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”.
Restrictions Into Opportunities: How to Make Your Restaurant Succeed
Speaker: Patrick Cottrell and Joe English
Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, for a webinar on Jan. 26th, and get your restaurant to thrive in face of pandemic restrictions
OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY
Culinary Cues
APRIL 6, 2020
Cooking for others is one of the oldest professions known to humanity. Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people.
THE DOG AND BUTTERFLY
Culinary Cues
MARCH 29, 2021
Sometimes I get a bit lofty in my reflections of kitchen life and the cooks who spend time behind the range. This is probably one of those times – yet oftentimes I can’t help myself. Take the analogies for what they are worth to you.
CHEFS – YOUR EMPLOYEES JUST MIGHT HAVE THE ANSWERS
Culinary Cues
SEPTEMBER 26, 2020
We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. The question is: “What’s the answer?” Of course the pandemic is the cause and the effects are either a direct result of that or the necessary restrictions that evolved from Covid.
A COOK WITHOUT A KITCHEN
Culinary Cues
JULY 12, 2020
They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Somehow, it just doesn’t feel right.
Maximize Your Margins Masterclass
Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality
In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. It takes a lot of perspective and a ton of experience to optimize your net profit from within, so that's where we come in. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.
OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING
Culinary Cues
APRIL 3, 2020
Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them.
WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE
Culinary Cues
FEBRUARY 18, 2020
The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.
OUR DAILY BREATH: CHEFS & OPERATORS – KEEPING YOUR TEAM TOGETHER
Culinary Cues
MARCH 22, 2020
This is another time when we can rely on what we know about human nature and what keeps people whole: physically, mentally, and emotionally. I once again turn to the wisdom of Abraham Maslow as a guide through this difficult time, a crisis unparalleled in modern times.
COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE
Culinary Cues
OCTOBER 27, 2020
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization.
What I Wish I Knew Before Buying A POS System
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For multi-unit restaurant operators, poor technology decisions have disastrous, rippling consequences. Whether you have twenty locations or two hundred, the decision of which POS system to use can define your operation, team culture, growth potential, and profit margins — either by unlocking opportunity, or holding you back from it.
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