Culinary Cues

A DECEMBER KITCHEN

Culinary Cues

It’s 5:30am when the alarm clock screams “it’s time!” My bare feet hit the cold floor while the muscles in my legs resist with a creeping cramp that brings me quickly to my knees. Crap!!”, I shout while frantically rubbing my calf trying to work out that Charlie horse pain.

2022 276

BRING BACK THE 20 SEAT BISTRO

Culinary Cues

Bigger isn’t always better. Bigger brings a significant upswing in headaches, unforeseen challenges, an inability to flex, and long-term costs.

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THE SOUL OF A RESTAURANT

Culinary Cues

I may be in the minority, but I have always felt, and often promoted, that restaurants can and occasionally do serve a higher purpose. Since those early days as an apprentice and maybe even before as a 16-year-old dishwasher, I saw something special in restaurant life.

2022 312

DO IT RIGHT

Culinary Cues

Ironically, there is always room to be great and there is plenty of room to be mediocre. With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre.

2022 321

Employee Open Enrollment Letter Template

When it comes to benefits, communication is critical. To help you easily explain your offerings at open enrollment, Paycor created an open enrollment sample letter (and a few tips). Download this free Employee Open Enrollment Letter Template today.

CHEFS – SIGN YOUR PLATES

Culinary Cues

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball.

2022 291

A RESTAURANTS HIGHER CALLING

Culinary Cues

I have always loved the restaurant business.

2022 321

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

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!

CONTROLLED HUSTLE

Culinary Cues

I still remember that day in downtown Buffalo. I was probably 10 or 11 years old on a shopping trip with my parents when we walked by a diner window with full view of their short order cooks. I was instantly mesmerized by their motions, their intensity, their speed, and their control.

2022 334

The Ultimate Playbook for Automating Restaurant Operations

Restaurants are operating with 6.2 fewer back-of-house employees and 2.8 fewer front-of-house employees. Learn what thriving brands are doing to address labor shortages, streamline operations, and maximize efficiency, all while increasing their bottom line.

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

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.

TURN YOUR LIFE AROUND AS A COOK

Culinary Cues

BEING A COOK IS MORE THAN THE PROCESS OF COOKING. If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article.

2022 313

THE BEST OF TIMES, THE WORST OF TIMES

Culinary Cues

2021 364

10 Ways to Keep Your Hourly Employees

Getting and keeping hourly workers is no longer as simple as offering them more cash. Employees have options. But this guide from Paycor will help you put your best foot forward to recruit, retain, and develop hourly workers so you can remain competitive.

CHEFS – ARE YOU READY FOR WINTER

Culinary Cues

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring.

2022 251

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

THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size.

2022 282

CIVILITY LOST

Culinary Cues

When did civility (or lack thereof) become only referenced when considering political discourse? The left and the right may, to some, reference liberal or conservative political beliefs, but when it comes to acting in a civil manner – examples go way beyond politicians and their evolving platforms.

2022 323

Scheduling Headaches? AI Can Solve Them

Machine learning proves to be effective for predictive scheduling and empowers employees by giving them more control over their lives and schedules. Download this guide to find out more!

WORK HARD AND BE KIND

Culinary Cues

A little over a week ago, a person whom I knew, worked with, and admired for more than 40 years, passed away.

2022 304

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.

2021 340

KNIVES – THE CHEF’S WITNESS TOOLS

Culinary Cues

It’s the start of another day in the kitchen. Seven in the morning and aside from the baker and breakfast cook, I am alone with clip board in hand and my roll bag of knives placed strategically at a workstation.

2022 304

THE END OF THE AMERICAN RESTAURANT

Culinary Cues

Now that I have your attention, let’s have a serious conversation. This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. The end IS NOT near, in fact, restaurants have never been more important than they are right now.

2022 321

7 Ways To Avoid Today's HR Compliance Risks

With remote work on the rise, salary history bans in effect, and Fair Workweek laws passed, HR compliance has become more challenging. Discover the 7 most prominent HR compliance hurdles of today, and learn how to avoid them detailed in Paycor’s recent guide!

RESTAURANTS – SWEAT THE DETAILS

Culinary Cues

Separating the good from the great becomes more difficult when your competition is seeking to do the same. In a field where mediocrity reins strong it is quite easy to stand out as better – but is this where you want to be?

2022 309

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

Why Culinary Programs Fail

Culinary Cues

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

WRESTLING WITH BREAD AS A CONDIMENT

Culinary Cues

So, this is something that I have been perplexed about for the past few months: more and more restaurants are beginning to charge for bread. At first, I was really put off by this. Come on – is this the way to address your food cost woes? But after I settled down, I started to think about it.

2022 287

Using AI to Test Innovative Restaurant Employee Communication and Scheduling Models

AI technology is helping restaurateurs rise to complex labor challenges and laws with machine learning solutions that improve working conditions for staff, leading to happier employees who stay onboard and bring their best to work.

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 380

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

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 MOMENT WHEN YOU ARE IN THE ZONE – PART I

Culinary Cues

As a cook or chef there are many days that go well and a few that challenge the best. There are times when a service kind of clicks and the night ends without any problems – these are nights that allow you to feel good about what you do and the level of skill that you have built.

2022 291

The HR Playbook: How to Decrease Costs & Increase Engagement

Learn how to reduce costs while simultaneously increasing employee morale.

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

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

COOKING – THAT THREAD OF FRIENDSHIP

Culinary Cues

Something became even more apparent to me today, something that I have felt for decades, but suddenly it became vividly clear. I had a call out of the blue from a former culinary student and co-worker at a four-diamond restaurant. He just wanted to catch up and share what was going on in his life.

2022 309

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

Take Control of Profit Margins with AI-Powered Forecasting

Leaders in the restaurant industry are using cutting-edge AI and machine learning to reduce uncertainty, plan ahead with staff and resources, and increase their bottom line. Grab this white paper to learn how to take advantage of this emerging trend.