Culinary Cues

ALL HAIL DISHWASHERS

Culinary Cues

March 9 was National Dish Washer Day. I’m not sure who decided that this declaration be made, but for those of us in the restaurant business – it is so appropriate.

2022 368

TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE

Culinary Cues

Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right?

2022 306
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BEFORE THE DINING EXPERIENCE TRY THE KITCHEN EXPERIENCE

Culinary Cues

The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW!

WHY THE SCHOOL OF HARD KNOCKS IS IMPORTANT

Culinary Cues

For me, some of the most important tools for life were gained in the kitchen. They were gained when I had to wake up at 4:00 a.m. to be in the kitchen by 5:00. They were gained when I worked on my feet for a ten- or twelve-hour shift.

2022 314

Investing in Customer Experience Pays––Really Well

Discover why great customer experience is your restaurant's ultimate ROI. Download this free guide to learn how customer experience drives repeat business and profits, and how employee satisfaction affects customer satisfaction.

RE-THINKING THE NEIGHBORHOOD RESTAURANT

Culinary Cues

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? Why would I choose to support a locally owned restaurant?

2022 371

What Customers Don’t Know About Restaurant Work

Culinary Cues

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.

THE BEST OF TIMES, THE WORST OF TIMES

Culinary Cues

BUILDING A RESTAURANT FAMILY

Culinary Cues

The most important room in a home is the kitchen. This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication.

2022 277

AS A CHEF – A FEW THINGS I KNOW

Culinary Cues

Decades of working in or focusing on kitchens and kitchen life have led me to wonder, and sometimes question what I really know. Our resumes never really tell the story, at least not the important story.

2022 307

Think You're a Restaurant Customer Experience Expert?

Can investing in customer experience earn your restaurant higher revenue and repeat business? Test your know-how with HungerRush's quick, five-question quiz.

A CHEF’S ADVICE TO 2022 CULINARY GRADUATES

Culinary Cues

A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” This is a sentence that sums up the life’s work of these athletes, a culmination of talent, hard work, and perseverance.

2022 308

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. The feeling is hard to describe – a cross between elation and shear panic.

2022 315

FOOD COST IS NOT THE CHEF’S RESPONSIBILITY

Culinary Cues

Now that I have your attention and you are back in your chair, let me explain. The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant.

2022 314

IT’S TIME FOR RESTAURANTS TO PLANT THE SEEDS AND HARVEST THE TALENT

Culinary Cues

Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story.

2021 389

Don't Let Delivery Apps Dash Your Restaurant's Revenue

Get our free, must-read guide to optimizing your restaurant's online ordering capabilities to maximize revenue.

THE LINE IN THE SAND WITH RESTAURANT PRICING

Culinary Cues

I get it, profit in restaurants is sometimes hard to come by. We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods.

THE REALITY FOR AN AGING CHEF

Culinary Cues

I would assume that many chefs who read this article – at least the ones from my generation have reflected on where they are, what they have done, and what they are still able to do.

2022 386

THE VALUE OF THE SCHOOL OF HARD KNOCKS

Culinary Cues

Kitchens are great equalizers – it is the place where individual talent and exceptional intellect can be less important that dependability, organization, focus, and teamwork.

IN THE KITCHEN – ORGANIZATION IS EVERYTHING

Culinary Cues

From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync.

2022 296

Want Your Restaurant to Make More Cheddar?

A smarter POS system can help you drive revenue and increase profits—and that's just the tip of the iceberg. Download this free eBook to find out more.

THE MOMENT WHEN YOU ARE IN THE ZONE – PART II

Culinary Cues

The early crowd sputtered in – parties of two mainly, usually no appetizers – they got down to business with the less expensive entrees and a cocktail. This was “order/fire” time.

2022 309

CHEFS – REMEMBER THE MAGIC

Culinary Cues

I know you remember the first day that you slid your arms into the sleeves of that chef’s jacket with your name embroidered under the title: executive chef. It was that first time in the lead position – the commander of the kitchen brigade.

2021 342

FROM THE CHEF’S DESK – YOU NEVER KNOW – PART TWO

Culinary Cues

Weekend work continued through the Fall and Winter when I turned 16. I already made plans to work full time at the diner during the summer months. Millie was beginning to involve me in some of her breakfast prep when things were slow.

2022 301

FROM THE CHEF’S DESK – YOU NEVER KNOW – PART ONE

Culinary Cues

When I was 15 years old the furthest thing from my mind was planning my future. This was the beginning of that age when aside from finding a way to be independent and seeking a girlfriend, there was very little planning going on. Ah, but getting a part-time job with a paycheck was a good start.

2022 301

A Bigger Piece of Pie: Lessons on Going from Small Pizzeria to City Favorite

With the lessons in this eBook, your pizzeria can reach its full potential and create a path for long-term continued growth.

THE IRREFUTABLE LAWS OF BEING A CHEF

Culinary Cues

It happens now and again, that question comes up on-line, usually from individuals new to a professional kitchen, or those who have little idea about how kitchens work. What is the difference between a cook and a chef”? Sometimes, it depends on how you ask the question.

A CHANCE TO BE ALL THAT YOU CAN BE

Culinary Cues

This is a direct message to all of those young cooks just starting out, dishwashers, culinary students, and seasoned veterans of the kitchen – you can go as far as you want to go in the food business as long as you are willing to put in the work, build a plan, and stick to the plan.

2022 313

THE IMPORTANCE OF THE SECOND OLDEST PROFESSION

Culinary Cues

Setting aside the challenges of today, it is important to recognize just how instrumental the restaurant business is to society and how significant the role of cooks and chefs.

2022 288

Why Culinary Programs Fail

Culinary Cues

There has never been a more important time for culinary schools than right now.

The Future of Your Business is Waiting––Learn How AI Can Make Your Restaurant's Digital Ordering Experience Better Than Ever

Artificial Intelligence may have felt like a gimmick in the past, but it's quickly becoming an essential tool in the restaurant industry. AI-operated ordering systems are more sophisticated than ever, streamlining the process for both your customers and your staff. In our free eBook, "How AI Is Humanizing the Restaurant Ordering Experience," we break down why it's time for your business to take the next big step forward, and outline how you can make AI a reality in your restaurant.

CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE

Culinary Cues

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.

2021 373

CHEFS- REMEMBER THE EXCITEMENT AND SURPRISE

Culinary Cues

You remember those early moments with food – the aha moments when a dish really surprised you. The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good.

2022 307

IS THIS A GOOD TIME TO BECOME A RESTAURATEUR?

Culinary Cues

The real question is: “Is it ever a good time to become a restaurateur?” The underlying answer stems from one simple word: “uncertainty”. Entering the restaurant business has always been like a non-swimmer jumping in the deep end of the pool and hoping that he or she will float.

2022 306

The American Restaurant 2022 (Post Pandemic)

Culinary Cues

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.

2022 314

What Labor Shortage?

Download this FREE e-Book to learn the labor-saving tips your restaurant operation can use to earn more cheddar. Utilize this eBook to identify and tackle inefficiencies, work smarter, not harder, and bake end-to-end cost-savings into your business.

The Breakfast Cook – Tough, Dependable, Organized, and Fast

Culinary Cues

There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation.

Design 416

TO BE A COOK – DON’T LET OTHERS DEMEAN THE JOB

Culinary Cues

We have all heard it before; it is perpetuated in the media, by our politicians, guidance counselors, professors, our peers, and sometimes even parents.

2022 340

FIRE and HEAT

Culinary Cues

It is something quite hard to explain – a fascination, a bit of fear, a desire, something to marvel at, and even something to try and control.

2022 322

CHEFS – MENUS FOR 2021 AND BEYOND

Culinary Cues

By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal.

2021 395

Tips of the Trade: Optimize Your Restaurant's Google My Business Account

Get this FREE e-Book to learn how your restaurant operation can set up and manage an effective Google My Business profile. Use the eBook to create a GMB profile that will get more views, use keywords, easily develop killer content, and build momentum.