Culinary Cues

THIS IS NOT THE TIME TO DISAPPOINT

Culinary Cues

Yes, I get it. It has all been about survival for restaurants over the past 16 months and survival has not been easy.

2021 346

THE RETURN OF THE LINE COOK

Culinary Cues

Look around – they’re slowly, but surely coming back.

2021 371
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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 351

THE AGE OF RESTAURANT FREE-AGENCY

Culinary Cues

Well, I suppose desperate times call for desperate measures. If there is stability in the restaurant business – I’m not quite sure where it is.

2021 369

Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

THE CHEF’S EMOTIONS

Culinary Cues

Let’s face it – we are prisoners of our own emotional package. Some of these emotions are visible and some are not; some are more pronounced in certain individuals, and some are barely noticeable in others, but the fact remains that our emotional package can be, and in many cases is: in control.

2021 349

THE BEST OF TIMES, THE WORST OF TIMES

Culinary Cues

2021 244

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 284

Why Culinary Programs Fail

Culinary Cues

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

LESSONS GIVEN – LESSONS LEARNED

Culinary Cues

History has demonstrated that people tend to have short memories. Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”.

2021 250

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 376

Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.

THE DICHOTOMY OF A LINE COOK

Culinary Cues

I find it so interesting that the concept of “line cook” is an immersion in contradiction. When I look a bit deeper into the persona of individuals who choose this career path, I am a bit confused. The typical person who fills these shoes is a true dichotomy poster child: di·chot·o·my. /d??käd?m?/.

2021 353

FOR THE LOVE OF RESTAURANTS and COOKING

Culinary Cues

I am optimistic and realistic at the same time.

A CHEF’S LETTER TO CONGRESS

Culinary Cues

When approached, as it should be – your position is very challenging, at times – almost impossible.

2020 403

WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC

Culinary Cues

2020 377

DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre.

2021 353

Maximize Your Profit Margins

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. 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.

CHEFS – TIME TO BRING BACK THE “WOW” IN DINING

Culinary Cues

Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do.

2021 301

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 253

A NEED FOR SOLUTIONS

Culinary Cues

I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My

2021 264

THE 2021 CHEF SKILL SET

Culinary Cues

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.

2021 276

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 – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

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.

Menu 275

KITCHEN LIFE – I REMEMBER WHAT I MISS

Culinary Cues

It’s interesting how people look forward to retiring from their careers – something that they spent maybe 50 or more years of their life doing. It is also confusing to see how many can do so without a thought or regret.

2021 314

THE THING ABOUT KITCHEN DESIGN

Culinary Cues

Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy.

Design 241

IS THE RESTAURANT INDUSTRY ADDICTED TO NORMAL?

Culinary Cues

We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope.

2021 274

What I Wish I Knew Before Buying A POS System

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.

NO ONE WANTS TO WORK ANYMORE

Culinary Cues

Now, I have your attention. I hear this statement every day and receive countless calls from restaurant operators pleading for help finding employees to fill their vacant roles. I don’t believe this statement for one minute. Is there a labor shortage?

2021 269

OUR DAILY BREATH: POST COVID KITCHENS – GET READY

Culinary Cues

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different.

A LETTER TO CULINARY SCHOOL GRADUATES

Culinary Cues

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.

2020 349

COOKS NEED TO BUILD AND PROTECT THEIR BRAND

Culinary Cues

Success doesn’t happen on its own – you make it happen. Yes, as a cook you may wonder when great things will come your way and the answer is – probably never. You need to seek out the opportunities and prepare to thrive when one is in your sights – success doesn’t simply appear.

2021 241

Insight Into the Post-Pandemic Restaurant

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 – FAILURE IS NOT INEVITABLE

Culinary Cues

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.

2020 287

A CHEF’S MANIFESTO – 2021

Culinary Cues

An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef.

2021 278

CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention.

2020 443

A CHEF’S REFLECTIONS

Culinary Cues

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.

2020 276

Protecting Revenue and Profitability During Unexpected Times

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.

THE STORY IN A COOK’S EYES

Culinary Cues

Nowadays a question I am often asked is: “Why is it so difficult to understand cooks and chefs?” The answer, quite simply, is – you can’t understand a cook unless you are or have been one. That may seem like a copout, but it is true.

2021 241

IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

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.

2020 259

ONCE UPON A TIME THERE WAS A TAVERN

Culinary Cues

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.

2021 244

THE KITCHEN MAGIC OF CHEF PHIL LEARNED

Culinary Cues

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.

2021 342

What to Consider When Purchasing a Point of Sale Solution for Your Restaurant

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.